消費(fèi)者近期愛吃什么,？麥當(dāng)勞CEO回應(yīng)
Alexa Mikhail
2025-03-05
圖片來源：Chicago Tribune —Getty
麥當(dāng)勞首席執(zhí)行官克里斯·坎普欽斯基（Chris Kempczinski）表示,，蛋白質(zhì)很受歡迎,。
作為市值超2000億美元的《財(cái)富》美國500強(qiáng)快餐巨頭的掌舵人,，坎普欽斯基對(duì)吸引消費(fèi)者的新興食品趨勢了如指掌。
“事物總是在不斷變化,，”坎普欽斯基本周在Instagram上發(fā)布的一段視頻中對(duì)其兩萬多名粉絲說道,，“我喜歡和團(tuán)隊(duì)坐在一起，預(yù)測未來一年的趨勢,?！?
以下是他對(duì)快餐業(yè)三大趨勢的預(yù)測。
菜單上的蛋白質(zhì)增多
社交媒體上充斥著關(guān)于制作富含蛋白質(zhì)餐食的建議,，比如TikTok上走紅的“什錦豆沙拉”和“牛仔沙拉”食譜,。
坎普欽斯基說：“蛋白質(zhì)很熱門，深受大家的喜愛,?！?/p>
雖然對(duì)蛋白質(zhì)的熱烈追捧或許只是曇花一現(xiàn)，因?yàn)閷＜曳Q滿足日常熱量需求的人通常已經(jīng)攝入了足夠的蛋白質(zhì),，但坎普欽斯基卻預(yù)測,，將會(huì)有更多人渴望增加蛋白質(zhì)的攝入量。
他說：“蛋白質(zhì)將成為一個(gè)大趨勢,，你會(huì)發(fā)現(xiàn)人們都在尋求增加蛋白質(zhì)的攝入量,。”
麥當(dāng)勞計(jì)劃到2027年將門店數(shù)量擴(kuò)充至5萬家,。目前,，該連鎖店正全力發(fā)掘其雞肉產(chǎn)品的潛力，本月還宣布重新推出雞柳和小吃卷,。
人工智能整合
坎普欽斯基表示,，該行業(yè)已為人工智能的創(chuàng)新應(yīng)用做好了充分準(zhǔn)備。
他說：“人工智能在我們的業(yè)務(wù)中確實(shí)有很多應(yīng)用場景,。我們有多個(gè)團(tuán)隊(duì)致力于探索如何利用人工智能為顧客提供更優(yōu)質(zhì)的體驗(yàn),，同時(shí)也為員工帶來更好的體驗(yàn)?！?/p>
甜辣口味
坎普欽斯基稱,，平淡口味已過時(shí)，喜歡調(diào)味醬的人有福了,。他預(yù)測：“在我看來,，2025年調(diào)味醬也將成為熱門趨勢?！?/p>
盡管這家全球最受歡迎的快餐店在收銀臺(tái)為顧客提供了多種調(diào)味醬（諸如燒烤醬）,，但坎普欽斯基透露，辣醬和甜醬愛好者將會(huì)受到特別關(guān)照。
他說：“毋庸置疑,，辣味一直都很受歡迎,，我覺得未來可能會(huì)有一些蜂蜜或其他甜味醬料成為新寵?！保ㄘ?cái)富中文網(wǎng)）
譯者：中慧言-王芳
麥當(dāng)勞首席執(zhí)行官克里斯·坎普欽斯基（Chris Kempczinski）表示,，蛋白質(zhì)很受歡迎。
作為市值超2000億美元的《財(cái)富》美國500強(qiáng)快餐巨頭的掌舵人,，坎普欽斯基對(duì)吸引消費(fèi)者的新興食品趨勢了如指掌,。
“事物總是在不斷變化，”坎普欽斯基本周在Instagram上發(fā)布的一段視頻中對(duì)其兩萬多名粉絲說道,，“我喜歡和團(tuán)隊(duì)坐在一起,，預(yù)測未來一年的趨勢?！?
以下是他對(duì)快餐業(yè)三大趨勢的預(yù)測,。
菜單上的蛋白質(zhì)增多
社交媒體上充斥著關(guān)于制作富含蛋白質(zhì)餐食的建議，比如TikTok上走紅的“什錦豆沙拉”和“牛仔沙拉”食譜,。
坎普欽斯基說：“蛋白質(zhì)很熱門,，深受大家的喜愛?！?/p>
雖然對(duì)蛋白質(zhì)的熱烈追捧或許只是曇花一現(xiàn),，因?yàn)閷＜曳Q滿足日常熱量需求的人通常已經(jīng)攝入了足夠的蛋白質(zhì)，但坎普欽斯基卻預(yù)測,，將會(huì)有更多人渴望增加蛋白質(zhì)的攝入量,。
他說：“蛋白質(zhì)將成為一個(gè)大趨勢，你會(huì)發(fā)現(xiàn)人們都在尋求增加蛋白質(zhì)的攝入量,。”
麥當(dāng)勞計(jì)劃到2027年將門店數(shù)量擴(kuò)充至5萬家,。目前,，該連鎖店正全力發(fā)掘其雞肉產(chǎn)品的潛力，本月還宣布重新推出雞柳和小吃卷,。
人工智能整合
坎普欽斯基表示,，該行業(yè)已為人工智能的創(chuàng)新應(yīng)用做好了充分準(zhǔn)備。
他說：“人工智能在我們的業(yè)務(wù)中確實(shí)有很多應(yīng)用場景,。我們有多個(gè)團(tuán)隊(duì)致力于探索如何利用人工智能為顧客提供更優(yōu)質(zhì)的體驗(yàn),，同時(shí)也為員工帶來更好的體驗(yàn)?！?/p>
甜辣口味
坎普欽斯基稱,，平淡口味已過時(shí)，喜歡調(diào)味醬的人有福了。他預(yù)測：“在我看來,，2025年調(diào)味醬也將成為熱門趨勢,。”
盡管這家全球最受歡迎的快餐店在收銀臺(tái)為顧客提供了多種調(diào)味醬（諸如燒烤醬）,，但坎普欽斯基透露,，辣醬和甜醬愛好者將會(huì)受到特別關(guān)照。
他說：“毋庸置疑,，辣味一直都很受歡迎,，我覺得未來可能會(huì)有一些蜂蜜或其他甜味醬料成為新寵?！保ㄘ?cái)富中文網(wǎng)）
譯者：中慧言-王芳
Protein is in, according to McDonald’s CEO Chris Kempczinski.
Helming the Fortune 500 fast food giant, valued at over $200 billion, Kempczinski has a pulse on the up-and-coming trends of the the types of food attracting consumers.
“Things are always changing,” Kempczinski said in an Instagram video to his over 20,000 followers this week. “I love to sit with the team and make predictions about what we think is going to come in the year ahead.”
Here are the his top three trend predictions for the quick-service restaurant industry:
More protein on the menu
Social media is full of advice on making protein-packed meals, like TikTok’s viral “dense bean salad” and “cowboy caviar” recipes.
“Protein is hot,” said Kempczinski. “Everybody is into protein.”
While the protein hype may be just that, as experts say people who meet their caloric needs tend to get enough protein already, Kempczinski predicts more people will be eager to up their intake.
“Protein is going to be a big trend that you see with people looking to get increased protein consumption,” he said.
The chain, which plans to hit 50,000 restaurants by 2027, is capitalizing on their chicken items and annonced this month that they’re bringing back chicken strips and snack wraps.
AI integration
Kempczinski says the industry is ripe for innovations in AI.
“AI certainly has a lot of applications in our business,” he said. “We’ve got a number of teams looking at how we can use AI to deliver am even better experience for our customers, an even better experience for our crew members.”
Sweet and spicy flavors
Bland is out and condiment lovers are in luck, says Kempczinski, who predicts “sauces are also going to be a big thing in my estimation for 2025.”
While customers of the world’s most popular fast food restaurant have had their pick of the litter of sauces at the checkout counter (BBQ, please), Kempczinski says hot sauce and sweet sauce fans will be catered to specifically.
“Spicy is certainly always in,” he said. “I think you might see some honey or some sweet stuff in.”
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