Why Does Fountain Diet Coke Taste Better at Mcdonald’s?

WIRE TELEGRAM: Why McDonald’s Coca-Cola tastes better than Coke from anywhere else.

Have you ever sipped on a half-empty bottle of Diet Coke in your car, then grabbed lunch at a McDonald’s drive-through? If so, you’ve likely noticed the huge difference between the soda you were drinking and the one you just bought from McDonald’s.

For years, I would swear to my friends that McDonald’s sodas taste better. There are many theories out there as to why, including:

  • “They put more syrup into the mixture.”
  • “McDonald’s salty food makes you thirsty, and when you’re thirsty, sodas taste better.”
  • “McDonald’s has a secret contract with Coke!” (This one is my favorite.)

Well, after all this time, I finally decided to do some research and find out if McDonald’s Coca-Cola does in fact taste better and, if so, why? What I found might surprise you.

The Three Factors That Set McDonald’s Coca-Cola Apart

There are three main things that make McDonald’s Coca-Cola taste fresher.

Only the Best

1: McDonald’s Uses Quality Water

First of all, McDonald’s invests a fair amount of money—more than most (if not all) of the competition—to ensure that each of its restaurants has a high-end water filtration system. They use the best equipment money can buy and have routine maintenance programs in place to maintain the entire system, front to back.

In essence, water is filtered twice through a very high-end filtration system.

2: Cold Water Holds More Carbonation

Second, insulated tubing is run from the back refrigeration unit all the way to the front and drive through units. The soda water is constantly recirculated though this frigid tubing system so that it can remain between 33-38 degrees at all times.

Keeping this water chilled is necessary to maintain superior CO2 levels.

Cold water can hold more CO2, which means that it can become more carbonated. Better soda water ultimately makes a crisper soda.

The CO2 carbonators themselves are actually submerged in ice water. The average temperature of the soda coming out of the fountain at McDonald’s is 36 degrees. Management is also trained to check temperatures and calibration settings. Even the syrup lines are bundled with the soda lines to chill the syrup!

3: More Soda Sold Means a Fresher Product

Third, McDonald’s sells a very high volume of soda. This means that the syrup does not sit around for very long, unlike at other restaurants.

Most McDonald’s sell so much in fact, that their syrup does not come in boxes like most franchises.

Coca-Cola actually ships McDonald’s syrup in stainless steel tanks.

These syrup tanks keep the product cooler and a bit fresher.

The Noticeably Better Taste Is Not by Chance

The bottom line as to why McDonald’s Diet Coke—and, for that matter, the rest of their sodas, their coffee, and even their tap water—tastes better is because of the extra attention paid to the beverage systems. Better equipment gives them a huge advantage over the competition, especially when it comes to water quality and temperature. They literally ultra-filter their water twice before mixing it with anything.

Now think about this: Why would you pay for a bottled water when you now know that there is a good chance the water coming from the soda fountain may be as good if not better? (Not to mention you get a cup with ice when you ask for a free water.)

More Coca-Cola and McDonald’s Facts

Coca-Cola has been working with McDonald’s since 1955.

Did You Know?

  • That Coca-Cola has been sold in McDonald’s since the beginning? Ray Kroc, the man who made McDonald’s a global franchise, called up Coca-Cola and began the two companies’ business relationship when he opened his first McDonald’s in 1955.
  • In turn, Coca-Cola has given McDonald’s some of its trademark ideas. For example, in 1993, Coca-Cola came up with the idea of McDonald’s bundling its soda with a burger and fries, creating the Extra Value Meal. Later on, Coca-Cola also helped McDonald’s develop its smoothies.

McDonald’s Doesn’t Want to Pay Employees $15 hr so it’s Closing it’s Doors

WIRE TELEGRAM: People want more from McDonald’s. The dollar menu isn’t enough anymore. The Golden Arches were already creaking—now some are starting to crumble. For the first time since at least 1970, McDonald’s will close more U.S. restaurants in 2015 than it will open. That’s from the Associated Press, which reviewed McDonald’s regulatory filings from the last several decades:

McDonald’s Corp. has not reported an annual reduction in U.S. locations since at least 1970, according to archived filings with the Securities and Exchange Commission. For 1969, McDonald’s did not include a U.S. store count in its annual report.

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The company declined to comment on the last time it reduced its U.S. store base. But given the rapid expansion that characterized its early years, it’s likely McDonald’s hadn’t pulled back since Ray Kroc founded the company in 1955.

McDonald’s said in April that it planned to close about 700 underperforming restaurants worldwide this year. In the U.S., the closures will involve both company-owned stores and franchise locations. Becca Hary, a spokeswoman for McDonald’s, told the AP that the overall reduction to the company’s more than 14,000 locations would be “minimal.”

Still, that McDonald’s is downsizing at all is another stark indication of just how far the graying king of fast food has fallen. McDonald’s same-stores sales (those at restaurants open at least 13 months) have declined for 10 of the past 12 months in the U.S., and every month for the past year globally. In the latest month, U.S. sales slipped a worse-than-expected 2.2 percent. McDonald’s will report monthly sales figures once more for June before ending the practice altogether.