netrashetty
Netra Shetty
Burger King, often abbreviated as BK, is a global chain of hamburger fast food restaurants headquartered in unincorporated Miami-Dade County, Florida, United States. The company began in 1953 as Insta-Burger King, a Jacksonville, Florida-based restaurant chain. After Insta-Burger King ran into financial difficulties in 1955, its two Miami-based franchisees, David Edgerton and James McLamore, purchased the company and renamed it Burger King. Over the next half century the company would change hands four times, with its third set of owners, a partnership of TPG Capital, Bain Capital, and Goldman Sachs Capital Partners, taking it public in 2002. In late 2010 3G Capital of Brazil acquired a majority stake in BK in a deal valued at $3.26 billion (USD).
At the end of fiscal year 2010, Burger King reported it had more than 12,200 outlets in 73 countries; of these, 66 percent are in the United States and 90 percent are privately owned and operated. BK has historically used several variations of franchising to expand its operations. The manner in which the company licenses its franchisees varies depending on the region, with some regional franchises, known as master franchises, responsible for selling franchise sub-licenses on the company's behalf. Burger King's relationship with its franchises has not always been harmonious. Occasional spats between the two have caused numerous issues, and in several instances the company's and its licensees' relations have degenerated into precedent-setting court cases.
The Burger King menu has evolved from a basic offering of burgers, french fries, sodas and milkshakes in 1954, to a larger, more diverse set of product offerings. In 1957, the Whopper was the first major addition to the menu; it has since become Burger King's signature product. Conversely, BK has introduced many products which failed to catch hold in the marketplace. Some of these failures in the US have seen success in foreign markets, where BK has also tailored its menu for regional tastes. After the purchase of the company in 2002, Burger King began to aggressively target the 18–34 male demographic with larger products that often carried correspondingly large amounts of unhealthy fats and trans-fats. This tactic would eventually come to hurt the company's financial underpinnings and cast a negative pall on its earnings.
Sandwiches and entrées
The Whopper sandwich, Burger King's signature product
When the predecessor to the modern Burger King, Insta-Burger King, opened in 1953 in Jacksonville, Florida,[3] the company's menu consisted predominantly of hamburgers, french fries, soft drinks, and desserts. Insta-Burger King was acquired in 1954 by two of its franchisees, James McLamore and David Edgerton, who renamed it Burger King. Under its new ownership, the company continued to develop its core menu, cooking techniques, and equipment. In 1957 McLamore and Edgerton created BK's signature item, the Whopper, as a way to differentiate BK from other burger outlets at the time. The Whopper is a 4 oz (110 g) hamburger with lettuce, tomato, mayonnaise, pickle, and ketchup, that was priced at 29¢. The sandwich was designed to give the customer a larger product with better value than competitors, who were selling burgers with an average price of 15¢.[4][5] As Burger King's flagship product, the Whopper has been expanded beyond the original sandwich into a line of sandwiches all made with the same ingredients. The Whopper sandwich has undergone several modifications in its recipe over the years, with a change from a plain bun to a sesame seed roll in the early 1970s and a change in patty size in the mid-1980s being two of the most notable.[6] Since its inception, the Whopper has become synonymous with Burger King and become the focus of much of its advertising.[7] The company has even named its kiosk-style restaurants "Whopper Bars".[8]
In 1978, Donald N. Smith was hired from McDonald's to help restructure the corporate operations of Burger King to better compete against his former company as well as the then up-and-coming chain, Wendy's. As part of an operational overhaul he dubbed "Operation Phoenix",[notes 1] one of his first changes to the company's menu was to add the Burger King specialty sandwich line in 1979. This line—with many non-hamburger sandwiches, including chicken and fish—significantly expanded the breadth of the BK menu. It was one of the first attempts by a major fast food chain to target a specific demographic, in this case adults aged between 18 and 34 years, members of which were presumably willing spend more on a higher quality product.[notes 2] The new products were successful, and the company's sales increased by 15 percent.[9] While most of the line has since been discontinued, the company's Original Chicken Sandwich is still offered in all of its global markets, and the ham and cheese sandwich is a regional offering.[10]
BK Chicken Tenders made their debut in a menu revision and expansion in 1985 to address the absence of a chicken-based finger product akin to McDonald's Chicken McNuggets. The product had to be temporarily withdrawn because of limited availability of chicken meat; it was re-introduced about six months later.[11] Originally made with sliced fillets of chicken, the product was changed to a formed chopped-chicken product several years later.[12] Fish Tenders were introduced to complement Chicken Tenders during a menu expansion in 1989. The new fish product, sold in the same style of container as the Chicken Tenders, was an order of fish sticks with Tartar sauce for dipping. Portion sizes were similar to those of the Chicken Tenders. Fish Tenders were discontinued in 1990.[notes 3]
A BK Original Chicken Sandwich, one of the products introduced under Operation Phoenix in 1978.
The company introduced it first broiled chicken sandwich, the BK Broiler, in 1990. The sandwich included a dill-ranch mayonnaise and was served on an oat-bran roll.[13][14] In 1998, BK reformulated the BK Broiler into a larger, more male-oriented sandwich: a larger chicken patty with mayonnaise served on a Whopper bun. In 2002, BK changed the name of the sandwich to Chicken Whopper and added a smaller Chicken Whopper Jr. sandwich.[15][16] The company replaced the Chicken Whopper line with another broiled sandwich line in 2003, the BK Baguette line. The chicken sandwich, served on a fresh cooked baguette roll, and came in several varieties, all of which were topped with a series of ingredients that were low in fat. They were sold in the United States at one time, but are now sold only in the European market.[17] The failed Baguette line was replaced in North America with the current grilled chicken iteration, the TenderGrill sandwich.[18]
While the company's immediate competitor Wendy's is credited with popularizing the concept of a value menu, Burger King was actually the first to introduce one in 1998.[19][20] This menu featured seven products: the Whopper Jr., a five-piece Chicken Tenders, a bacon cheeseburger, medium-sized french fries, medium soft drink, medium onion rings, and a small milkshake – all priced at 99¢ (USD). In 2002 and 2006, BK revamped its value menu by adding and removing several products such as chili and the Rodeo Cheeseburger.[21] Many of these items, such as Chili, tacos, the Sourdough burger (a product similar to the Whopper Jr., but with sourdough bread), and Chicken Tender sandwiches have since been discontinued, modified, or relegated to regional menu options.[22]
Returning to the practice of targeting the adult demographic as it had in 1978, BK introduced several new products to its menu in 2003. The new products included new or revamped chicken sandwiches, a new salad line, and its BK Joe brand of coffee.[23] The first of these items was the TenderCrisp chicken sandwich, an entirely new sandwich which featured a fried 5.2 oz (150 g) whole-muscle chicken breast on a corn-dusted roll. The sandwich was part of then-CEO Greg Brenneman's plans to bolster the company's revived "Have it your way" advertising program, which was designed to draw younger people to its stores.[24] Some items, including the Enormous Omelet Sandwich line and the BK Stacker line, brought negative attention due the large portion size, amounts of unhealthy fats, and the presence of trans-fats.[25][26][27] At the time, many of the products featured higher-quality ingredients like whole chicken breast, Angus beef, Cheddar cheese, and pepper jack cheese.[28][29] Not all the products new products introduced under Blum's tenure met corporate sales expectations, the Baguette Chicken sandwiches being an example.[30] Others products, such as Burger King's line of "indulgent" burgers originally called the Angus Burger,[31] have undergone multiple reformulations. The Angus Steak burger was originally based around a 5 oz (140 g) frozen patty; despite high expectations from the company, the sandwich fared poorly.[32] After a reformulating program, it was relaunched in 2008 as the 5 oz (140 g) Angus Steakhouse burger.[33] With the introduction of a new multifunction broiler capable of cooking a more diverse set of products, Burger King replaced the Angus Steakhouse burger with the 7 oz (200 g) Steakhouse XT burger in 2009.[notes 4]
[edit]Ancillaries
A package of Burger King's zesty onion ring dipping sauce
During 1997, BK revamped its french fries in North America. The improved fries were coated with a layer of potato-based starch, giving the fries a crisp shell that maintained its texture longer. The company introduced them in a series of advertisements that claimed the new fries tasted better than McDonald's fries in consumer taste comparisons. Other ads featured Mr. Potato Head in a series of demographically-targeted commercials.[34] The fries were in research and development for over two years and already had been available in several markets when the advertising campaign began.[35] In Europe, BK also sells potato wedges, a type of French fry that is thick-cut and wedge-shaped. In 1991, the company introduced Twister fries, spiral-cut fries with a spicy coating, as part of a promotional push. Part of the product's appeal was they were served in a paper drink cup as opposed to the normal fry carton. The product was designed as a short-term promotion that would be periodically reintroduced.[36]
In 2002, Burger King offered "Shake 'em up Fries", which included a bag of fries and a packet of spices. The customer would add the spices to the fries and then shake the bag until the fries were coated.[37][38]
Beyond French fries, the company has introduced several other side products over the course of its existence. Onion rings have been part of the menu for the majority of BK history. Originally made from whole, sliced onions, they were reformulated into a formed product made from onion paste in 2001 as part of a menu revamp.[39] In the same 2001 menu revamp, the company added an onion ring-specific dipping sauce, and emphasized it again during its 99¢ BK Value Menu introduction in 2002.[40] As part of its BK Cravers value menu introduction in 2005, the company briefly sold jalapeño poppers accompanied by a side of ranch dressing as part of its national menu. The same menu added mozzarella sticks with a side of marinara sauce; the mozzarella sticks have since been relegated to a regional menu item in the United States, but are sold on the national menu in Canada.[41][42][notes 5]
[edit]Breakfast
BK Croissan'Wich
One of Smith's significant contributions to the menu was the addition of a breakfast product line as part of the 1978 product line expansion. Up until that point, breakfast was not a market Burger King had served.[notes 6] Other than the addition of the Croissan'Wich in 1983, the breakfast menu remained almost identical to the McDonald's offerings until a menu revamp in 1986.[notes 7] This expansion introduced BK's A.M. Express product line, which included French toast sticks and mini-muffins.[43] The new breakfast line was designed to be portable, because studies had shown that an increasing percent of consumers were eating breakfast on the go.[44] Shortly after the introduction of the french toast stick products, BK partnered with Lender's Bagels to introduce a bagel breakfast sandwich. The new product was designed to drive sales in the morning by piquing customer's curiosity with a new taste. The product was tested for several months in BK's original home territory of Miami before a national roll-out.[45]
In the late 1990s, BK co-branded several of its breakfast products with former parent Pillsbury; Pillsbury produced a fresh-baked biscuit product for the chain in 1996 and miniature cinnamon rolls called Cini-Minis in 1998. As part of the cachet built into the products, Burger King advertises that products are cooked fresh in the restaurant each morning.[46][47][48]
With the effects of the late-2000s recession reducing breakfast traffic to the stores, Burger King announced that it would be making the first wholesale changes to its breakfast line-up in many years.[49] In early 2010, Burger King began testing a new line of breakfast products under a new BK Brunch product line: a reintroduced English muffin sandwich, a ciabatta sandwich, a pair of breakfast bowls, and a non-alcoholic mimosa.[50] In September, a slightly modified variation of the menu was taken national during one of the largest menu expansions in the company's history. Chief Marketing Officer Mike Kappitt said breakfast produced 12 percent of the company's income, but that was only half of what McDonald's made. Part of the expansion is a major advertising campaign that encourages people to change their minds about skipping breakfast at a time of high unemployment.[51]
[edit]Regionalization
A now-shuttered kosher Burger King restaurant that was located in Jerusalem. The company exited the country in 2010.
As the company expanded both inside and outside the United States, it introduced localized versions of its products that conform to regional tastes and cultural or religious beliefs. In countries with predominantly Islamic populations, such as Saudi Arabia, pork is not served due to Muslim dietary laws. In Muslim countries, meat is slaughtered using the halal method and labeled as such.[52][53] Similar adaptations also occurred in Israel, where kosher dietary laws forbid the mixture of meat and dairy products. Before the company exited the country in 2010,[54] many of its locations in Israel were fully kosher.[55]
In many international markets, BK offers products or condiments that fit local tastes. For example, in Canada, BK offers poutine gravy and vinegar for its french fries, and peri-peri sauce is available as a sandwich topping in the United Kingdom.[56] Hungry Jack's, Burger King's Australian franchise, offers the "Aussie burger" with fried egg, beetroot, and other Australian flavors.[57] In Asian markets, dark-meat chicken is preferred over white meat, and poultry products sold in these markets often are advertised as such.[58][59] One of the more regionally differentiated lines of products is the company's dessert offerings. In the United States, BK offers several desserts, including Otis Spunkmeyer chocolate-chip cookies, apple pie slices, Hershey's Sundae pie slices (a type of chocolate creme pie), and a rotating pie as part of its dessert menu.[60][notes 8] Internationally the company sells turnovers, tortas, Cini-Minis, muffins, brownies, and vanilla soft-serve ice cream in cones and sundaes. In most markets where BK sells ice cream, it also sells a mix-in dessert under various names.[notes 9][61][62] Some of these international dessert products differ from the domestic products in terms of preparation; an example is the pies sold in Asian countries that are fried, turnover-style, instead of the deep-dish tart style associated with American sweet-filled pies.[63]
[edit]
At the end of fiscal year 2010, Burger King reported it had more than 12,200 outlets in 73 countries; of these, 66 percent are in the United States and 90 percent are privately owned and operated. BK has historically used several variations of franchising to expand its operations. The manner in which the company licenses its franchisees varies depending on the region, with some regional franchises, known as master franchises, responsible for selling franchise sub-licenses on the company's behalf. Burger King's relationship with its franchises has not always been harmonious. Occasional spats between the two have caused numerous issues, and in several instances the company's and its licensees' relations have degenerated into precedent-setting court cases.
The Burger King menu has evolved from a basic offering of burgers, french fries, sodas and milkshakes in 1954, to a larger, more diverse set of product offerings. In 1957, the Whopper was the first major addition to the menu; it has since become Burger King's signature product. Conversely, BK has introduced many products which failed to catch hold in the marketplace. Some of these failures in the US have seen success in foreign markets, where BK has also tailored its menu for regional tastes. After the purchase of the company in 2002, Burger King began to aggressively target the 18–34 male demographic with larger products that often carried correspondingly large amounts of unhealthy fats and trans-fats. This tactic would eventually come to hurt the company's financial underpinnings and cast a negative pall on its earnings.
Sandwiches and entrées
The Whopper sandwich, Burger King's signature product
When the predecessor to the modern Burger King, Insta-Burger King, opened in 1953 in Jacksonville, Florida,[3] the company's menu consisted predominantly of hamburgers, french fries, soft drinks, and desserts. Insta-Burger King was acquired in 1954 by two of its franchisees, James McLamore and David Edgerton, who renamed it Burger King. Under its new ownership, the company continued to develop its core menu, cooking techniques, and equipment. In 1957 McLamore and Edgerton created BK's signature item, the Whopper, as a way to differentiate BK from other burger outlets at the time. The Whopper is a 4 oz (110 g) hamburger with lettuce, tomato, mayonnaise, pickle, and ketchup, that was priced at 29¢. The sandwich was designed to give the customer a larger product with better value than competitors, who were selling burgers with an average price of 15¢.[4][5] As Burger King's flagship product, the Whopper has been expanded beyond the original sandwich into a line of sandwiches all made with the same ingredients. The Whopper sandwich has undergone several modifications in its recipe over the years, with a change from a plain bun to a sesame seed roll in the early 1970s and a change in patty size in the mid-1980s being two of the most notable.[6] Since its inception, the Whopper has become synonymous with Burger King and become the focus of much of its advertising.[7] The company has even named its kiosk-style restaurants "Whopper Bars".[8]
In 1978, Donald N. Smith was hired from McDonald's to help restructure the corporate operations of Burger King to better compete against his former company as well as the then up-and-coming chain, Wendy's. As part of an operational overhaul he dubbed "Operation Phoenix",[notes 1] one of his first changes to the company's menu was to add the Burger King specialty sandwich line in 1979. This line—with many non-hamburger sandwiches, including chicken and fish—significantly expanded the breadth of the BK menu. It was one of the first attempts by a major fast food chain to target a specific demographic, in this case adults aged between 18 and 34 years, members of which were presumably willing spend more on a higher quality product.[notes 2] The new products were successful, and the company's sales increased by 15 percent.[9] While most of the line has since been discontinued, the company's Original Chicken Sandwich is still offered in all of its global markets, and the ham and cheese sandwich is a regional offering.[10]
BK Chicken Tenders made their debut in a menu revision and expansion in 1985 to address the absence of a chicken-based finger product akin to McDonald's Chicken McNuggets. The product had to be temporarily withdrawn because of limited availability of chicken meat; it was re-introduced about six months later.[11] Originally made with sliced fillets of chicken, the product was changed to a formed chopped-chicken product several years later.[12] Fish Tenders were introduced to complement Chicken Tenders during a menu expansion in 1989. The new fish product, sold in the same style of container as the Chicken Tenders, was an order of fish sticks with Tartar sauce for dipping. Portion sizes were similar to those of the Chicken Tenders. Fish Tenders were discontinued in 1990.[notes 3]
A BK Original Chicken Sandwich, one of the products introduced under Operation Phoenix in 1978.
The company introduced it first broiled chicken sandwich, the BK Broiler, in 1990. The sandwich included a dill-ranch mayonnaise and was served on an oat-bran roll.[13][14] In 1998, BK reformulated the BK Broiler into a larger, more male-oriented sandwich: a larger chicken patty with mayonnaise served on a Whopper bun. In 2002, BK changed the name of the sandwich to Chicken Whopper and added a smaller Chicken Whopper Jr. sandwich.[15][16] The company replaced the Chicken Whopper line with another broiled sandwich line in 2003, the BK Baguette line. The chicken sandwich, served on a fresh cooked baguette roll, and came in several varieties, all of which were topped with a series of ingredients that were low in fat. They were sold in the United States at one time, but are now sold only in the European market.[17] The failed Baguette line was replaced in North America with the current grilled chicken iteration, the TenderGrill sandwich.[18]
While the company's immediate competitor Wendy's is credited with popularizing the concept of a value menu, Burger King was actually the first to introduce one in 1998.[19][20] This menu featured seven products: the Whopper Jr., a five-piece Chicken Tenders, a bacon cheeseburger, medium-sized french fries, medium soft drink, medium onion rings, and a small milkshake – all priced at 99¢ (USD). In 2002 and 2006, BK revamped its value menu by adding and removing several products such as chili and the Rodeo Cheeseburger.[21] Many of these items, such as Chili, tacos, the Sourdough burger (a product similar to the Whopper Jr., but with sourdough bread), and Chicken Tender sandwiches have since been discontinued, modified, or relegated to regional menu options.[22]
Returning to the practice of targeting the adult demographic as it had in 1978, BK introduced several new products to its menu in 2003. The new products included new or revamped chicken sandwiches, a new salad line, and its BK Joe brand of coffee.[23] The first of these items was the TenderCrisp chicken sandwich, an entirely new sandwich which featured a fried 5.2 oz (150 g) whole-muscle chicken breast on a corn-dusted roll. The sandwich was part of then-CEO Greg Brenneman's plans to bolster the company's revived "Have it your way" advertising program, which was designed to draw younger people to its stores.[24] Some items, including the Enormous Omelet Sandwich line and the BK Stacker line, brought negative attention due the large portion size, amounts of unhealthy fats, and the presence of trans-fats.[25][26][27] At the time, many of the products featured higher-quality ingredients like whole chicken breast, Angus beef, Cheddar cheese, and pepper jack cheese.[28][29] Not all the products new products introduced under Blum's tenure met corporate sales expectations, the Baguette Chicken sandwiches being an example.[30] Others products, such as Burger King's line of "indulgent" burgers originally called the Angus Burger,[31] have undergone multiple reformulations. The Angus Steak burger was originally based around a 5 oz (140 g) frozen patty; despite high expectations from the company, the sandwich fared poorly.[32] After a reformulating program, it was relaunched in 2008 as the 5 oz (140 g) Angus Steakhouse burger.[33] With the introduction of a new multifunction broiler capable of cooking a more diverse set of products, Burger King replaced the Angus Steakhouse burger with the 7 oz (200 g) Steakhouse XT burger in 2009.[notes 4]
[edit]Ancillaries
A package of Burger King's zesty onion ring dipping sauce
During 1997, BK revamped its french fries in North America. The improved fries were coated with a layer of potato-based starch, giving the fries a crisp shell that maintained its texture longer. The company introduced them in a series of advertisements that claimed the new fries tasted better than McDonald's fries in consumer taste comparisons. Other ads featured Mr. Potato Head in a series of demographically-targeted commercials.[34] The fries were in research and development for over two years and already had been available in several markets when the advertising campaign began.[35] In Europe, BK also sells potato wedges, a type of French fry that is thick-cut and wedge-shaped. In 1991, the company introduced Twister fries, spiral-cut fries with a spicy coating, as part of a promotional push. Part of the product's appeal was they were served in a paper drink cup as opposed to the normal fry carton. The product was designed as a short-term promotion that would be periodically reintroduced.[36]
In 2002, Burger King offered "Shake 'em up Fries", which included a bag of fries and a packet of spices. The customer would add the spices to the fries and then shake the bag until the fries were coated.[37][38]
Beyond French fries, the company has introduced several other side products over the course of its existence. Onion rings have been part of the menu for the majority of BK history. Originally made from whole, sliced onions, they were reformulated into a formed product made from onion paste in 2001 as part of a menu revamp.[39] In the same 2001 menu revamp, the company added an onion ring-specific dipping sauce, and emphasized it again during its 99¢ BK Value Menu introduction in 2002.[40] As part of its BK Cravers value menu introduction in 2005, the company briefly sold jalapeño poppers accompanied by a side of ranch dressing as part of its national menu. The same menu added mozzarella sticks with a side of marinara sauce; the mozzarella sticks have since been relegated to a regional menu item in the United States, but are sold on the national menu in Canada.[41][42][notes 5]
[edit]Breakfast
BK Croissan'Wich
One of Smith's significant contributions to the menu was the addition of a breakfast product line as part of the 1978 product line expansion. Up until that point, breakfast was not a market Burger King had served.[notes 6] Other than the addition of the Croissan'Wich in 1983, the breakfast menu remained almost identical to the McDonald's offerings until a menu revamp in 1986.[notes 7] This expansion introduced BK's A.M. Express product line, which included French toast sticks and mini-muffins.[43] The new breakfast line was designed to be portable, because studies had shown that an increasing percent of consumers were eating breakfast on the go.[44] Shortly after the introduction of the french toast stick products, BK partnered with Lender's Bagels to introduce a bagel breakfast sandwich. The new product was designed to drive sales in the morning by piquing customer's curiosity with a new taste. The product was tested for several months in BK's original home territory of Miami before a national roll-out.[45]
In the late 1990s, BK co-branded several of its breakfast products with former parent Pillsbury; Pillsbury produced a fresh-baked biscuit product for the chain in 1996 and miniature cinnamon rolls called Cini-Minis in 1998. As part of the cachet built into the products, Burger King advertises that products are cooked fresh in the restaurant each morning.[46][47][48]
With the effects of the late-2000s recession reducing breakfast traffic to the stores, Burger King announced that it would be making the first wholesale changes to its breakfast line-up in many years.[49] In early 2010, Burger King began testing a new line of breakfast products under a new BK Brunch product line: a reintroduced English muffin sandwich, a ciabatta sandwich, a pair of breakfast bowls, and a non-alcoholic mimosa.[50] In September, a slightly modified variation of the menu was taken national during one of the largest menu expansions in the company's history. Chief Marketing Officer Mike Kappitt said breakfast produced 12 percent of the company's income, but that was only half of what McDonald's made. Part of the expansion is a major advertising campaign that encourages people to change their minds about skipping breakfast at a time of high unemployment.[51]
[edit]Regionalization
A now-shuttered kosher Burger King restaurant that was located in Jerusalem. The company exited the country in 2010.
As the company expanded both inside and outside the United States, it introduced localized versions of its products that conform to regional tastes and cultural or religious beliefs. In countries with predominantly Islamic populations, such as Saudi Arabia, pork is not served due to Muslim dietary laws. In Muslim countries, meat is slaughtered using the halal method and labeled as such.[52][53] Similar adaptations also occurred in Israel, where kosher dietary laws forbid the mixture of meat and dairy products. Before the company exited the country in 2010,[54] many of its locations in Israel were fully kosher.[55]
In many international markets, BK offers products or condiments that fit local tastes. For example, in Canada, BK offers poutine gravy and vinegar for its french fries, and peri-peri sauce is available as a sandwich topping in the United Kingdom.[56] Hungry Jack's, Burger King's Australian franchise, offers the "Aussie burger" with fried egg, beetroot, and other Australian flavors.[57] In Asian markets, dark-meat chicken is preferred over white meat, and poultry products sold in these markets often are advertised as such.[58][59] One of the more regionally differentiated lines of products is the company's dessert offerings. In the United States, BK offers several desserts, including Otis Spunkmeyer chocolate-chip cookies, apple pie slices, Hershey's Sundae pie slices (a type of chocolate creme pie), and a rotating pie as part of its dessert menu.[60][notes 8] Internationally the company sells turnovers, tortas, Cini-Minis, muffins, brownies, and vanilla soft-serve ice cream in cones and sundaes. In most markets where BK sells ice cream, it also sells a mix-in dessert under various names.[notes 9][61][62] Some of these international dessert products differ from the domestic products in terms of preparation; an example is the pies sold in Asian countries that are fried, turnover-style, instead of the deep-dish tart style associated with American sweet-filled pies.[63]
[edit]