Why is Burger King called Hungry Jacks in Australia?

Why is Burger King called Hungry Jacks in Australia?

Hungry Jack’s Pty Ltd. is an Australian fast-food franchise of the Burger King Corporation. It is a wholly-owned subsidiary of Competitive Foods Australia, a privately held company owned by Jack Cowin.

Hungry Jack’s owns and operates or sub-licenses all of the Burger King/Hungry Jack’s restaurants in Australia.
Number of employees: 16,500 (2019)
Founder: Jack Cowin; (Hungry Jack’s); James McLamore and David Edgerton; (Burger King)
Founded: 19 June 1971; 49 years ago; Perth, Western Australia, Australia

I don’t know the real reason for Hungry Jack’s name but I suspect it was because of naming rights.

I was involved in the launch of Hungry Jacks in Adelaide in the 80′s and a big advertising campaign was organized to announce the grand opening but nobody from Hungry Jacks ever gave me an explanation of why we weren’t launching Burger King.

So I assume that as Burger King wanted to come out in direct competition to McDonald’s they wanted to be perceived as different, so getting the name right was very important. To my mind there were two possibilities:

A. Someone in Australia owned the rights to the Burger King name, only in Australia, and wasn’t prepared to sell those rights to Burger King when they decided to set up in Australia.

B. Research Burger King did in Australia prior to setting up in Australia told them that the name ‘Burger King’ had the wrong ‘feel’ for Australia so the decision was made to come up with another name.

If this is the case, they would have used research to find the alternative – Hungry Jacks.

My money is on A. as it seems the most likely.

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burger king Australia
burger king Australia

Why is Burger King called Hungry Jacks in Australia?

Further to the answer supplied, in later years after the name Burger King became available, the parent company did open some stores in Australia under the Burger King name.

However, this was challenged by Jack Cowin and the courts ruled that it was a breach of his master franchise agreement and in 2003 Burger King ceded the Australian market to Hungry Jack’s brand.

There is actually both Burger King AND Hungry Jack’s and as I remember the original license was to the owner of Hungry Jacks, and Burger King came in later so they compete Burger King Corporation v Hungry Jack’s Pty Ltd – Wikipedia

The hamburger patties are not smaller today, they are exactly the same size they’ve always been: 10 to a pound.

They’re still made with reconstituted dehydrated onions, yellow mustard, ketchup, one pickle slice, salt, and pepper on the meat while it’s cooking. The recipe for the buns has only changed slightly.

How did an original 1955 McDonald’s burger compare to today’s?

There was, however, a period of time around 15 years ago when McDonald’s stopped toasting the buns, and instead microwaved them.

The result was horrific, tasteless, tough, and an unmitigated disaster. It took several years of slowly declining sales, and catastrophically dropping customer satisfaction scores before they went back to toasting.

I was eating McDonald’s regular hamburgers in the late 1950s, and they still taste pretty much the same to me.

I was born in the ’60s and can remember as early as 5, eating the cheeseburgers and “lovin’ it”. The only things I have noticed over the years is the ketchup flavor changing from time to time and for a while, the buns being yucky, tough, leathery.

The size has always seemed the same as well as all of the other ingredient tastes. The double cheeseburger rocks but I will go to my grave heartbroken over the sudden removal of their epic hot mustard dipping sauce.

Since the McNugget was introduced in 1982, I was a die-hard fan of the double-dip with the sweet n sour/hot mustard combo. I have not had a McNugget since they stopped serving the hot mustard.

Why is McDonald’s Australia and Hungry Jacks not doing any Kangaroo burgers?

The texture of kangaroo meat is very tough, and it has very little fat. This means that if you slightly overcook the kangaroo meat, you pretty much can’t eat them, and you can’t guarantee the cooker is spot on with cooking of the meat patty.

Then there is a question of how are you going to add fat to the kangaroo meat? do you use beef fat or the non-existent kangaroo fat? Without that fat addition, the burger won’t be juicy.

McDonald specifically adds about 20% beef fat into the patty, by adding forequarter and hindquarter trimming in the beef patties mix.

In addition given how Kangaroo is killed in the wild for meat, and not in an abattoir, the need to inspect each carcass for food safety standards is just too expensive. If they use the ammonia solution to wash the meat, then there is more issue of safety standards and the public backlash.

Finally, PETA wouldn’t be happy with McDonald’s or Hungry Jacks killing cute Australian animals.

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burger king Australia
burger king Australia

McDonald’s (fast-food chain): Why is the Sausage and Egg McMuffin so much more expensive than the Sausage McMuffin?

Part of me wants to say it’s because McDonald’s can make sausage patties in bulk whereas they can’t with the eggs (limited egg holders, limited microwave ovens) and since fast-food is a volume business and time is money, they have to charge more.

However, I think the real answer is because they know you’ll pay for it. I’m sure $3.79 is the perfect breaking point that they’ve determined that customers will pay.

Fun fact: You can actually buy JUST the egg for 89 cents. Solution: Buy a sausage McMuffin off the dollar menu and an egg separately.

Voila! Sausage Egg McMuffin for $1.89! BONUS POINTS: See if you can convince them to put the egg on the sandwich for you. 😉

There are a number of reasons.

  1. The Sausage McMuffin should not be $1. McDonald’s is setting it so low to drive purchases. In fact, the cost of the Sausage McMuffin is more akin to $1.79 if we wanted good profit margins. Each purchase nearly loses money on those specific sandwiches.
  2. Which brings the cost of the egg down to $2.00. Sure, this is a heck of a lot more than you pay at the grocery store. However, keep in mind that McDonald’s is not simply buying eggs. Each sandwich purchase goes towards paying electricity, employee labor, operational supplies, next truck’s food, etc…
  3. The profit made on an S&E McMuffin is really about $0.30-$0.50 depending on the actual cost for the store. In the perfect zone for profitability on a McDonald’s sandwich. Any lower and we would be losing money.

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