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P.L.T. McDonald's FDS.jpg McDonald's

McDonald’s expanding plant-based sandwich test in Canada

P.L.T. now offered at 80 restaurants to help company gain further insight about consumer demand.

McDonald’s is expanding the global test of its plant-based burger to include 52 restaurants in southwestern Ontario for 12 weeks, starting Jan. 14. The P.L.T., which stands for plant, lettuce, tomato, is made with a Beyond Meat plant-based patty containing no artificial colors, flavors or preservatives that has been crafted exclusively by McDonald’s.

The global P.L.T. test first launched last September in 28 restaurants in London, Ont., and the surrounding areas. The additional restaurants now participating in the test in Ontario include selected locations in Kitchener-Waterloo, Guelph and surrounding areas, while the majority of the restaurants that were part of the initial test in London and nearby towns will continue to offer the P.L.T. without interruption.

“The initial test of the P.L.T. allowed us to learn more about guest demand and how to integrate this new menu item into restaurant kitchen operations while delivering the P.L.T. to our guests with the level of quality and craveability they know and love from McDonald’s,” said Jeff Anderson, chef for McDonald’s Canada. “As a test-and-learn company, McDonald’s expansion of the P.L.T. into more restaurants in the southwestern Ontario region will help us learn more about our guests’ tastes while continuing to provide variety within our menu.”

The test will give more consumers the opportunity to taste the P.L.T., which is made with a plant-based patty and served on a sesame seed bun with tomato, lettuce, pickles, onions, mayonnaise-style sauce, ketchup, mustard and a slice of processed cheddar cheese.

“We gathered a lot of feedback in the initial test about what people like about the P.L.T.,” said Michaela Charette, head of consumer insights for McDonald’s Canada. “As we expand the test, we’re continuing to listen to our guests across southwestern Ontario and assess the appetite for a plant-based alternative within the McDonald’s menu.”

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