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Restaurant Chains Increasingly Adapt Offerings to Foreign Markets

As a part of our Food Mondays series we look at one of our country's more iconic exports: restaurant chains. These days you can go to just about any sizable city in the world and see the famous golden arches or the face of Colonel Sanders. But to compete in increasingly saturated markets, American restaurant chains have had to adapt their menus. In Morocco, you'll find the McArabia Tagine. If you're in downtown Taipei, you can order Domino's pizza topped with squid. More and more, chains from far-flung locations like the Philippines are landing on American shores. Tom Miner is a Principal of Technomic, a food consulting firm based in Chicago. He explains how the business has changed.

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