Business Wars

For years, David Dixon has been trying to convince the National Football League to launch an expansion team in New Orleans, but he always comes up empty-handed. Finally, after one too many letdowns, Dixon realizes his only hope for a hometown team is to start his own football league. Unlike the NFL, his league — the United States Football League — will play its games in the spring, and boast rosters full of hometown heroes from regional colleges.

Fans and investors seem to love the idea. But just then, the NFL announces the location of its next franchise: New Orleans. As Dixon’s long-time dream comes true, he abandons plans to launch the USFL — for now.

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Egg McMuffins, Croissan’wiches and coffee. Today’s fast food fight is all about breakfast time. Wall Street Journal reporter Julie Jargon joins to talk about where Burger King and McDonald’s are headed, the rise of eating at home, and how fast-casual chains are taking a bite out of the market.

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It’s a new century and times are tough for the burger giants. Burger King’s in a rut and McDonald’s is about to report its first loss in nearly 40 years. Both brands need to reinvent themselves fast. But can they come up with strategies robust enough to shake off the coming economic crisis?

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Burger King is under pressure. McDonald’s is wowing the nation with a new way to eat chicken and Wendy’s is quickly closing in on the number two fast food spot. Backed into a corner, Burger King prepares to bite back with an ad campaign attacking its rivals directly.

The heat is on and the burger wars are about to get dirty. It’s a game of kitchen chicken. The only question is who will blink first.

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It’s the 1970s, and the burger barons are turning to TV advertising to propel profits skyward. McDonald’s is betting that a little song and dance can give it the competitive edge, but Burger King is stepping up their ads as well: debuting a killer new slogan that’s sure to set it on a collision course with Burger Chef.

And while the fast food wars continue to escalate at home, McDonald’s starts to set its sights abroad.

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By the mid-1960s, Americans have developed a taste for fast, delicious, affordable food — and they’re demanding more. U.S. fast food franchises — McDonald’s, Burger King and Burger Chef — know that if they want to feed America and win the burger wars, they’re going to have to grow.

But Wall Street is still reluctant to invest in a bunch of burger chains. And Ray Kroc is about to learn firsthand that those who can’t stand the heat need to be forced out of the kitchen.

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It’s the late 1950s and fry cooks are flipping as fast as they can. But McDonald’s and Insta-Burger King’s desire for national success far outstrips their ability to deliver. It’s not enough to just make a better burger: bad contracts, bad equipment, limited capital and investors who don’t believe in 15-cent burgers threaten to stop the race in its tracks.

Ray Kroc believes that he has the answers but to beat Insta-Burger King and a new aggressive competitor from Indiana, he has to get out from the McDonald Brothers’ shadow--and he has to do it fast.

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It’s 1948, and somewhere around the edge of the Mojave Desert, a drive-in restaurant is making waves. It's called McDonald’s and it’s like no burger joint anyone’s seen before—a carhop-free eatery with lightning fast service, and shockingly low prices.

But McDonald’s proprietors aren’t dreaming as big as the entrepreneurs traveling to California to see their groundbreaking restaurant. And for would-be burger king Keith Cramer and milkshake machine salesman Ray Kroc, that’s a golden opportunity.

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Mardiros Iskenderian was known for two things: the unbelievable generosity he showed to the Armenian community, and the deep love he expressed for his family—particularly for his mother, whom he treated like a queen.

So why did Mardiros try to cut his sisters out of the family business? What drove him to register the Zankou Chicken trademark solely under his own name? And how could a simple business re-arrangement among a loving, growing clan end in murder?

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It’s January 14th, 2003, and 56-year-old Mardiros Iskenderian, the founder of the family-owned chain of rotisserie restaurants Zankou Chicken, is leaving the house for the first time in months.

Twenty years ago, the Iskenderians transplanted their business from war-torn Beirut to sunny Los Angeles, where it blossomed into a California institution. But today, Mardiros is battling cancer—and losing. He kisses his wife Rita and heads for the door. It’ll be the last time she’ll see him alive.

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