NEW YORK, NY - MARCH 06: A general view of the Golden Arches of McDonald's fast food restaurant in Times Square on March 6, 2012 in New York City. (Photo by Ben Hider/Getty Images) Guess many McDonald's customers aren't lovin' it. McDonald's finished last in a ranking of its restaurant peers in a report released Tuesday by the American Consumer Satisfaction Index (ACSI). Fast food restaurants Papa John's, Subway and Taco Bell all scored better than the burger giant. Among restaurants specializing in burgers, Wendy's led the pack, followed by Burger King.
[Related: McDonald's worker spits in iced tea]
The ranking isn't new territory for McDonald's, which serves 68 million customers per day. Except for 2009, when McDonald's edged ahead of of KFC and Burger King by a percentage point, McDonald's has consistently placed last in the ranking since 1995.
But Mickey D's is steadily improving. Its 73 percent satisfaction score in 2012 is a substantial gain from its all-time low of 59 percent in 2000.
McDonald's issued a statement in response to the findings: "At McDonald’s, customer satisfaction has, and continues to be, a top priority. We take all customer feedback
Blog Posts by Sarah McColl, Shine staff
- Sarah McColl, Shine staff | Shine Food – Wed, Jun 20, 2012 12:59 PM EDT
NEW YORK, NY - MARCH 06: A general view of the Golden Arches of McDonald's fast food restaurant in Times Square on March 6, 2012 in New York City. (Photo by Ben Hider/Getty Images) Guess many McDonald's customers aren't lovin' it. McDonald's finished last in a ranking of its restaurant peers in a report released Tuesday by the American Consumer Satisfaction Index (ACSI). Fast food restaurants Papa John's, Subway and Taco Bell all scored better than the burger giant. Among restaurants specializing in burgers, Wendy's led the pack, followed by Burger King.Read More »from McDonald's Ranks Last in Customer Satisfaction Index
Peanut Butter and JellyLike bread and butter or french fries and ketchup, peanut butter and jelly are a match made in flavor heaven. They belong together, like Angelina and Brad.Read More »from Why Do Peanut Butter and Jelly Go Well Together?
So when did they first meet? There's some dispute about when peanut butter and jelly were first sandwiched together. One popular theory suggests that as army rations during World War II, soldiers spread jelly on top of peanut butter to make it more palatable (peanut butter apparently had an even worse tendency then to stick to the roof of your mouth). Others claim that peanut butter and jelly sandwiches had been packed in kids's lunches all throughout the 1920s and '30s, ever since peanut butter brands Peter Pan and Skippy were available on grocery store shelves. Either way, the PB&J sandwich is an enduring classic. In 2002, it was estimated that the average American child eats 1,500 PB&J sandwiches before graduating from high school, reports TIME.
But why does this pair complement each other so well?
"PB&J checks all our
by Sarah McColl, Shine staff
We have a tradition at my house of New Year's Day lemon bars. My husband keeps an index card in a bent and wrinkled file folder labeled "recipes." Written in his blocky cartoonist scrawl is a short recipe for lemon bars we've now come to swear by. They're nothing fancy, just butter (lots of butter), lemon, flour, eggs and sugar, but they're the dessert I look forward to more than any other. We eat them cold from the refrigerator on the first day of the year: crumbly, rich butter crust, sweet lemon filling, and powdered sugar on top. It's become our annual reminder to make the most of whatever comes our way. And, of course, our excuse to eat lemon bars for breakfast. This June, celebrate National Lemon Month with a dessert that will serve as a reminder to make the best of whatever life throws your way. Or at the very least, let it be your excuse to have lemon bars for breakfast.
Read More »from When Life Hands You Lemons, Make Dessert
Sometimes a perfect summer food is as simple as a ripe red cherry...When it comes to summer, I get as excited about iced coffee and grilled hamburgers as I do about wavy beach hair and swimming holes. Summer is all about pleasure, and the meals we eat every day offer a delicious gateway to delight, from something as simple as a bowl of ripe red cherries to a raucous filled-with-friends-and-family barbecue. So tell us: what summer food can you never wait to eat, as soon as summer rolls around?Read More »from What's Your Favorite Summer Food?
Want to tell us more about your favorite summer food? Join the Shine Supper Club!
Robert M. Peacock/Here's a summer homework assignment, in honor of National Iced Tea Month. (Don't panic, there's no sentence diagramming necessary.) Brew some iced tea, and carry it outside. Plop yourself down--preferably in a hammock--put your feet up, and slowly sip. Repeat all summer long. Iced tea begs one thing: that we slow down--waaaay down--and enjoy sweet, simple summer pleasures. Yahoo! Shine spoke to Denise Gee, author of Southern Cocktails, Porch Parties, and the forthcoming Sweet on Texas to learn the secrets of brewing a perfect glass of iced tea and having a perfectly sweet summer.Read More »from How to Make Perfect Iced Tea
Related: Tell us what your first bites of summer will be
SWEETENED OR UNSWEETENED?
There's a saying below the Mason-Dixon line: "Sweet tea is the house wine of the South," says Gee. Expect unsweetened ice tea and prepare to be disappointed: "It's like you're a vegan at a barbecue restaurant," quips Gee. Despite regional traditions, dyed-in-the-wool Southerners and Yankee tea-drinkers alike are increasingly
On Sunday, I sat on a bench outside an ice cream parlor. The sun was on my face, my feet were in sandals, and I was dipping my spoon into a swirl of dutch chocolate and vanilla soft serve. Once I had that first bite, it didn't matter what the calendar said: summer had begun.
National Chocolate Ice Cream Day has only inspired more ice cream-driven thoughts. There are moments for ice cream cones eaten on a hot patch of sidewalk and pints pulled from the freezer, eaten on the hottest day directly in front of a whirring fan. But for barbecues and simple family dinners when you want a little something more, these easy ice cream (and sorbet and sherbet) desserts are just the ticket. We're not talking hand-churned here. This is store-bought taken to a whole 'nother level. We can all scream for that.Read More »from Easy Ice Cream Desserts to Make All Summer Long
- Each month, the Shine Supper Club presents a theme for your cooking inspiration. June's theme: The First Bites of Summer. Join us: Tweet @yahooshine #shinesupperclub with a link to your dish (it could be on your blog, Instagram, Flickr, wherever!). One Supper Clubber will be featured on the homepage of Shine!
WHAT: The First Bites of Summer
WHY: Because it's not really summer until you've eaten it, and once the weather gets warm you can't wait until the sweet moment when you have. That creamy, cold, luscious, ripe, refreshing treat is never as good any other time of year as it is in a hammock, on the beach, or at the swimming pool. Summer has officially arrived.
WHERE: Wherever you like to get creative on the web! Post to your Tumblr, a blog on Shine, to Pinterest, Instagram, the Supper Club Flickr group... Anywhere on the web that gives you a public link.
HOW: Tweet your original Supper Club contribution link to @yahooshine (and @sarahmccoll if you want to say hey!) with the hashtag Read More »from First Bites of Summer: Shine Supper Club
Each month, the Shine Supper Club presents a theme for your cooking inspiration. May is Mom's Best Recipes. Join us: Tweet @yahooshine #shinesupperclub with your blog post, Instagram photo, Pinterest pin, etc. Come back to the Supper Club at the beginning of each month to learn the new theme.Read More »from Mom's Best Recipes: Shine Supper Club
What did all of Mom's Best Recipes have in common this month? Each one was a comforting classic that gives us a sense of home no matter where we are. A big thanks to this month's participants (be sure to check out their blogs!): Sarah Lipoff, SoCal Resident, In Foodie Fashion, Saveur, Zester Daily, and Eating Well.
Mom's Sticky Monkey Bread
Sarah Lipoff nailed the spirit of this month's theme with its intersection of memory and eating: "I've been thinking about the things my mom made when I was young that have stuck with me over the years. With my own tot at home, I want to start great cooking memories with her - just like my mom did with me." Sarah made her mom's sticky monkey bread from her
- Sarah McColl, Shine staff | Parenting – Wed, May 23, 2012 11:37 AM EDT
Katherine Heigl and Seth Rogen in Knocked-Up.[Every week, Shine finds an answer to one of life's little mysteries. If you've got a burning question you want answered, tweet it to @yahooshine #burningquestions or share it in the comments section.]Read More »from Burning Question: What Does a Contraction Feel Like?
Movies have wheeled us into the delivery room to witness the sweating, screaming, grunting, groaning, and inevitable "you got me into this" jab at the panicked dad. Even the childless among us have an idea of what a contraction sounds like. But what does a contraction feel like?
"The quippy answer is 'you know it when you feel it,'" says Paula Spencer Scott, author of The Pregnancy Journal. That's a favorite description on pregnancy bulletin boards, in addition to mentions of the worst menstrual and digestive cramps of your life, multiplied by infinity. While it's different for each woman, of course, everyone seems to agree on one thing: they hurt like a mother.
"It's almost like being gripped by a python," describes Spencer Scott. "It's like you swallowed the python but he's still
I'm going to let you in on a little secret, and by "secret" I mean something maybe everybody else in the world knows who took home ec, but I had to learn after years of standing overwhelmed in the grocery store, eager to walk home empty-handed and order Chinese. It happened like this. Dinner was easy at my house one week. And then dinner was easy for another week, and I decided I better keep my mouth shut about it for fear the feeling would go poof. So I kept quiet, and kept cooking, and tried to figure out what exactly what working. The nightly dinner rush became more pleasure than panic, and here's what I discovered: It's all about the produce.Read More »from What to Eat Now
We eat a lot of roast chicken at my house. As in, I pretty much roast a chicken every Sunday night. That night we carve it up, later in the week I use the leftovers in salads, sandwiches, stir-fries, and curries, and every now and then I'll boil the bones to make a make a light stock for soup. But here's the clincher: it's not boring (I