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There are days when only pizza will do. By virtue of its provenance, an authentic Italian purveyor would be a natural first choice.
Its menu, incontestably, would be free from adulterating or diluting influences. So no coleslaw or incantations of potato — wedges, mash or otherwise.
By nature, I am a purist. Smythson for stationery, Kérastase for shampoo.
About four years ago I met Greg Solomon, MD of McDonald’s SA, for one of the chain’s back-of-house tours at a store in Woodmead, Johannesburg.
He offered me carrot cake and a cappuccino.
The combination, he inferred, would be the best I’d taste in SA.
Sacrilege, I thought (but was too polite to say).
He went on to tell me how McCafé, the group’s in-house coffee chain, was transcending the archetypical McDonald’s offering.Business people, he said, were even holding meetings at McCafés. "Coffice", one calls such a place.
Equal parts coffee and office, plus free Wi-Fi.
McDonald’s proverbial bread and butter was (and is) bur...
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