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The first Burger King in Asia opened in Granville Road, Hong Kong on 7 August 1979, as the 2500th Burger King globally. [25] In 1982, franchisees opened stores in several East Asian countries, including Japan, Taiwan, Singapore and South Korea. [5] In 1982, the license for Burger King's operations in Singapore was given to Food Systems.
Instead of beef, the patty is made from The Vegetarian Butcher's meat alternative, which is soy-based and mimics the juicy taste of real meat.
Burger King Holdings was the parent company of Burger King when it went public in 2002. [67] Burger King derived its income from several sources, including property rental and sales through company owned restaurants; [67] however, a substantial portion of its revenue was dependent on franchise fees. [67]
The company known today as Burger King itself began as a franchise; the predecessor of the modern company was founded in 1953 in Jacksonville, Florida, as Insta-Burger King. The original founders and owners, Keith J. Kramer and Matthew Burns, opened their first stores around a piece of equipment known as the Insta-Broiler.
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The machine was capable of cooking over 400 patties per hour, which allowed the company to grow rapidly. When McLamore and Edgarton opened their first Insta-Burger King location in Miami, they revamped the unit into what they called a "flame broiler" – the forerunner of the modern unit used by Burger King today. [68]
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", Smith reorganized the corporate operations of Burger King. [4]