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Please check out the file introduce my part which contains the tasks I need to complete.The general idea is that I need to summarise the case study and choose two relevant questions to answer from the four in 1b.The word count is 1400 words and I need five references from academic journals.
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A Natural Step Case Study
Max Hamburger and The Natural Step
CHANGING THE FAST FOOD INDUSTRY
FROM WITHIN
Max at a Glance
In 2007, Pär Larshans, then Director of Human Resources
at Max Hamburger Restaurants, was asked to investigate
what other fast food chains were doing about climate
change. He discovered that there wasn’t much to discover
and Max saw an opportunity to break ahead of the pack.
Sustainable leadership could clearly distinguish Max
from its formidable competitors such as McDonalds and
Burger King and allow them to use their business to make
a positive impact on the planet.
Family owned
Partnering with The Natural Step, Max looked deeper into
the sustainability challenges of their business. This was the
beginning of an exciting and ongoing journey exploring the
possibility of sustainable fast food. Today, Mr. Larshans’
title is Sustainability Director, all Max’s restaurants are
wind powered, their menu is carbon labeled, Max basks
in worldwide media exposure and continues to make
significant strides towards sustainability.
Sweden’s oldest and most popular
hamburger chain
75 restaurants, all in Sweden
3,000 employees
Since 2003, Max has tripled its size,
quadrupled its revenue, and quintupled its
profits
Received several sustainability-related awards
in 2008 and 2009
HOW DID IT HAPPEN? THE NATURAL
STEP FRAMEWORK AND EARLY
RESULTS FROM MAX
Max’s bold leap forward as a sustainability champion was
achieved with coaching from The Natural Step (TNS).
TNS was happy to take on the challenge of shifting a
hamburger chain toward sustainability.
Fast food chains across the board have received bad
press for unhealthy food, poor working conditions
and expansion models that run local alternatives out of
business. On top of that, the meat industry is one of the
largest contributors of greenhouse gasses worldwide,
responsible for approximately 18 % of global greenhouse
gas emissions… and Max’s core business is hamburgers.
Winning partnerships: Kaj Török and Pär Larshans
accepting The Green Award in London for their work at
Max (2009).
1
Max Hamburger and
The Natural Step
In the workshops, the first question TNS asked Max to
consider was: “Is a sustainable hamburger chain possible?”
Instead of using a crystal ball, Max used The Natural Step
Framework (“the Framework”) to answer this question by
imagining what a sustainable Max could look like and crafting
a strategy to move towards that future vision.
The Framework is scientifically rigorous and uses 4
Sustainability Principles to define sustainability. Using the
sustainability principles, Max was able to gauge the gap
between their current operations and sustainable operations,
and focus their strategy on closing that gap (see Sustainability
Principles and strategic actions in table below).
“The feeling is,” says Pär Larshans, “that by defining our
options using the Framework, we will improve our operations.
In the future, when resource shortages are more acutely felt,
we will not have to redesign our business in a panic and we
will not be taken by surprise. Max has taken measures to
prepare for the unpredictable future with a strategy based on
simple, timeless science. We believe that this way we stand
the best chance of making continuous profit into the future.”
VISION: MAX IS A SUSTAINABLE COMPANY IN A SUSTAINABLE SOCIETY.
SUSTAINABLE ENVIRONMENT
SUSTAINABLE SOCIETY
SUSTAINABLE
MAX
MAX’S VISION
EXAMPLES OF HOW MAX ACTIONS RELATE TO THE TNS FRAMEWORK:
Sustainability In a sustainable
Principles 1- 4 society, nature
is not subject to
systematically
increasing:
2
How Max is changing their business to meet this principle.
1. concentrations of
substances extracted from the earth’s
crust,
• All restaurants are powered by 100% wind energy.
• Toys requiring batteries have been removed from kids’ meals.
• All company vehicles are low carbon.
2. concentrations of
substances produced by society,
• No GMOs are used in Max products.
• All used fry oil is converted into biodiesel.
• High recycling rates (e.g. cardboard, food wastes, metal, electronic equipment, etc.).
3. degradation by
physical means,
• All fish procured from well managed ecosystems (MSC-certified).
• Most paper products are FSC-certified.
• Reforestation through Plan Vivo certified projects in Africa.
4. and, in that society, people are not
subject to conditions
that systemically
undermine their capacity to meet their
needs.
•
•
•
•
No use of transfats.
Product lines have been remade into the healthiest of the industry (by 2005).
More than half of the restaurants have at least one staff member with a mental disability.
Max leadership program includes sections on sustainable leadership that are based on the
FIRO theory.
• Max has partnered with TNS’ Real Change program to research social sustainability.
Max Hamburger and
The Natural Step
As depicted in the bar graph below, food (especially beef),
has a huge climate impact. To tackle this, Max became the first
restaurant chain in the world to:
• Analyse the food’s climate impact from farmer-to guest
• Label menus so that guests can choose climate smart
meals
• Voluntarily offset carbon throughout their supply chain
from famer-to guest with reforestation projects in Africa.
Max supports offsetting projects that strengthen local
agro-forestry, entrepreneurship and ecosystem services.
This work had been highlighted in the BBC documentary
“Taking the Credit” [2]
Max’s Climate Impact in 2008: Product and operational contribution
to Max’s total greenhouse gas emissions = 29,000 tons of CO2e
ACTION: LEADERSHIP TRAINING
Max is a family owned company that has always wanted
to be a positive force in the world. Before Max partnered
with TNS, they voluntarily took on community development
projects in Africa and made significant efforts to employ
disabled people at their restaurants.
People at Max believe that their success comes from being
a unique fast food company that operates from The Human
Element core principles of openness, self-determination,
self-awareness and aliveness (based on FIRO theory — a
means of understanding personal and interpersonal behavior
and motivation). Max’s adoption of FIRO enabled their next
evolutionary step: creating a culture of sustainability.
The system boundaries for the analysis cover Max’s operations (8% of total) as
well as their suppliers (92% of total).
To reduce Max’s carbon impacts resulting from energy use, all restaurants arepowered by 100% wind energy.
In February 2010, Max began incorporating sustainability
lessons into their leadership training program for restaurant
managers and cashiers. Max is confident that the ROI
(return on investment) of educating point-of-sale staff
will be tremendous. Employees fluent in Max’s vision for
sustainability and knowledgeable about how elements from
the TNS Framework were used to define and strategize
movement towards that vision make them invaluable
ambassadors for the company.
3
Max Hamburger and
The Natural Step
!
TNS ADVISOR KAJ TÖRÖK ON MAX
“It has been a fantastic privilege to work with a
company that is so willing and able to do something
unique and important. Our role at TNS has been
to help Max to analyze, plan and prioritize so that
their initiatives are strategic and demonstrate action
towards sustainability. We have watched with
astonishment how Max has delivered fast, smart and
concrete results. We are thrilled to work with partners
like these – humanity desperately needs this kind of
action-oriented champions for sustainability.”
ACTION: DE-CARBONIZING AND CARBON
LABELING THE MENU
Max is best known around the world for being the first fast
food restaurant ever to measure carbon impacts of their food
from farmer-to guest and label their menu items with that
carbon information – giving their guests the ability to choose
their menu items based on carbon impact.
Max’s updated sustainability courses cover the science
of sustainability in an easy-to-understand way as well as
demonstrating how Max is moving towards sustainability.
Cashiers take a 4-hour course and managers take an 8-hour
course. Max expects that their cashiers and managers will
be confident in sharing information on sustainability with
customers as well as responding to feedback and enquiries
as they arise.
ACTION: DEMATERIALIZATION*
Based on the strategy crafted with TNS, Max is dematerializing
their operations across the board. For instance, instead
of sourcing post-consumer cardboard for kids’ meals and
recycling them after use, Max removed the box entirely. Other
hamburger chains assumed that the box was a defining
feature of the kids’ meal but at Max, results prove otherwise.
Sales of kids’ meals are up and they have had no kid- or adultsized complaints. In this case, instead of working around
sustainability violations (degraded land from paper, toxic
dyes, etc.), innovators at Max removed the violations from the
equation at the source.
With sustainability in mind, Max also tackled battery-operated
promotional toys that are commonly included in kids’ meals.
Household batteries contribute many hazardous compounds
to the waste stream including zinc, lead, nickel, alkalines,
cadmium, silver, and mercury and these toys typically have
short lifespans. Once again, Max dematerialized the product
by simply eliminating the battery-operated toys rather than
modifying their product with complicated substitutions that
could create other potential violations. In the future some of
their toys might come from wood sustainably harvested in
Africa and carved by local artisans.
Dematerialize: to down-size the amount of material needed to
make an object.
*
4
Action: De-carbonizing and carbon labeling the menu
Before working with TNS, Max had already taken on the
challenge of selling beef in the healthiest and most sustainable
way possible. To lessen planetary impact by reducing food
miles, Max committed to buying only Swedish beef for their
hamburgers. Using the Framework, Max is revisiting that
choice.
Buying local beef and supporting the national economy sounds
like an eco no-brainer but taking a holistic look at sustainability
using the Framework might reveal a different strategy. The
CUSTOMERS ARE THE ‘MOST
! MAX’S
SATISFIED CUSTOMERS’** IN SWEDEN FOR
THE LAST EIGHT YEARS.
ROUGH ESTIMATES SHOW THAT COMPETITORS’
CARBON IMPACT IN SWEDEN IS BETWEEN 30
AND 100 % HIGHER PER CUSTOMER.
In 2009, for the seventh year running, the ISI Wissing
independent study showed that Max has Sweden’s most
satisfied customers in the fast food industry.
**
Max Hamburger and
The Natural Step
Framework allows Max to weigh various tradeoffs including
food miles, supporting local farmers, use of GMOs and
farming practices, for example, in a consistent and thoughtful
way. Through their sustainability analysis, Max will consider
different environmental farming conditions and availability of
feed for livestock when making decisions. Max will rely on
the TNS methodology to test their findings, to inform their
communications and to liaise with guests.
Using the Framework, Max further discovered that their
biggest impact on de-carbonizing their menu came from
dematerializing their burgers: Max has decreased the amount
of beef in their patties to 82%. Taste tests show that people
like moist patties with multiple levels of flavor; the higher the
beef content, the drier the patty and the more uniform the
patty’s flavor. So reducing the beef content in a hamburger is
ironically an easy sell.
In 2008, Max became a pioneer in carbon labeling. They
voluntarily assessed the carbon content of their food and
offer carbon data at point-of-sale for customers to use when
selecting their meals. Max reports a 15% relative increase in
sales of low carbon products such as chicken fingers and
veggie chili.
SUSTAINABILITY – ONE OF MAX MOST
PROFITABLE INITIATIVES
Organizing sustainability initiatives according to their potential
to deliver good return on investment (ROI) is an important
feature of TNS’ methodology. As CEO Richard Bergfors
expressed, ROI is coming back to Max in both quantitative as
well as qualitative forms – with interest.
Max’s profit has increased by 500% since 2003. Max is
achieving these gains not only by expanding but also with
innovation. Max has lowered operating costs for energy and
waste as a result of increased energy efficiency programs.
They have also turned fryer fat – previously considered waste
which was removed at Max’s expense – into biodiesel with
a market value. And lastly, but very significantly, Max has
received huge amounts of media attention.
Other factors are harder to calculate although equally valuable
– such as increased employee retention and pride in work. A
survey by Mindshare, a global media network, discovered a
27% increase in customer loyalty for Max between 2007 and
2009. Mindshare concluded that much of that success could
be attributed to Max’s choice to put climate on the menu.
Max has earned national and international media attention
for their leadership in sustainability and their flagship carbon
labeling initiative. The BBC, Der Spiegel and the New York
Times have covered Max’s story. Additionally, Max has been
offered incentives to open franchises in towns that resist global
brands. These towns welcome Max because they are good
neighbors with a good reputation, which they share with their
host communities. In this
way, Max continues to
build up intangible assets
such as goodwill and
brand name.
Now that Max has
advanced to be an
Max has been serving
industry
leader
in
Sweden’s most satisfied
sustainable fast food,
hamburger customers for
expectations have also
8 years in a row – beating
grown. They will soon
McDonald’s and Burger
open new low-carbon
King in a nation-wide survey
restaurants and add
by the Swedish Trademarks
more climate-smart menu
Association5
alternatives. Max aspires
to inspire climate action amongst their guests while serving
the juiciest, tastiest, low-impact meat possible.
As Max continues to grow, so will their partnership with TNS.
In the words of Mr. Larshans, “The Natural Step has helped
us take strategic steps toward sustainability; build confidence,
competence and commitment in our top managers; and
communicate sustainability in a creative, clear and credible way.
We realize that TNS’ systematic and holistic way of thinking
is very similar to our FIRO inspired leadership program, they
both start from the same position – it’s all about basic human
needs!”
“Our sustainability related activities have
turned out to be one of our most profitable
initiatives ever.”
Richard Bergfors,
CEO, Max Hamburger Restaurants
5
Max Hamburger and
The Natural Step
IN CONCLUSION: AN INTERVIEW
WITH RICHARD BERGFORS, CEO, MAX
HAMBURGER RESTAURANTS:
Q: What was the start of your sustainability initiatives?
RB: At Max we have always talked about optimising, instead
of maximising, profits. That means we use a longer time
perspective than most stock market companies. In 2007 we
started hiring people with disabilities and started to look into
this climate issue.
Q: What did you hope to gain from starting the climate
initiative?
RB: From me and my family’s perspective it has partly been
about self realisation. For us it felt quite important to not just
be part of the climate problem, but also the solution. It was
also an important part of achieving our vision to become the
world’s best fast food chain. Of course we, and not least
our steering committee, also looked at it quite sternly from a
business perspective, and finally came to the conclusion that
in this specific case we could accept a somewhat longer
payback time than normal. The main business opportunities
we hoped for was a stronger brand and to create increased
differentiation from our competitors and to add pride and
meaning to our coworkers everyday work life.
Q: A recent survey by Mindshare, a global media network,
uncovered an increase in customer loyalty by 27 % for Max
between 2007 and 2009. How much of that increase comes
from your sustainability related activities?
RB: It’s impossible to know exactly but I would estimate it
to at least half of that, which is probably worth somewhere
around 5-10 million USD a year. Our sustainability related
activities have turned out to be one of our most profitable
initiatives ever. Actually, it has been more profitable than
opening up a new restaurant is. And then I haven’t even
factored in the benefits of attracting and retaining talent,
increased employee pride and engagement, lowered energy
costs and that we are part of changing the rules of the
game for the whole fast food industry or the fact that it has
become easier to build great relations with business leaders,
authorities and politicians now.
Q: Can you give us a hint on where Max is heading next?
RB: We always want to better ourselves and we are far from
perfect now. Now that we have gone from being viewed as
the Swedish challenger in our own market to being viewed
as the leader, expectations of us have changed. I don’t think
6
we can be easily
forgiven for not doing
all things correctly
nowadays so we
have to look into
more details all the
time. We are about
to launch our new
restaurant buildings
with solar panels
and really low carbon
footprints. We will
also be launching
new climate smart
menu
alternatives.
Richard Bergfors, CEO, Max Hamburger
We
strive
to become
Restaurants
a sustainable and
climate stabilising company so most things are yet to be done.
We are striving to inspire climate action among our guests
and not least to find an even juicier and tastier meat with a
much lower climate impact.
!
5 TIPS FROM RICHARD BERGFORS
FOR SUCCESSFUL SUSTAINABILITY
INITIATIVES:
1. Be relevant
Find issues crucial to your success. Connect it to your
core product. Use your unique talents and challenges to
improve society.
2. Lead with courage
If you are going to do something make sure its substantial. If it is too small you are not going to care about it
enough to make it work. Risk something!
3. Be concrete
Do something you can understand and talk about so
that you can easily share it and others can appreciate it.
Don’t just change policies – change actions.
4. Be passionate
You don’t have to be passionate about everything you do
around sustainability but make sure some of the things
you do make your heart pump faster and stronger.
5. Team up
Make sure you create teams internally that have the drive,
credibility and competence to make it happen. Make sure
you get help from sustainability experts to learn faster.
ADDITIONAL RESOURCES
1.
2.
3.
4.
5.
About Max : http://www.max.se/en/
Taking the Credit : A BBC documentary covering Max’s Carbon
offsets in Mozambique and Uganda. The interview with Max starts
at 12.20 in the video. It was broadcast on 23 October 2009.
http://www.rockhopper.tv/programmes/287
Max winner of the great hamburger war – McDonald’s fleeing from
northern Sweden : Aftonbladet, 2007-11-23 (in Swedish). http://
www.aftonbladet.se/matvin/article1313686.ab
Green Awards. Best Green International Campaign 2009 : http://
www.greenawards.co.uk/2009_winners/winners_case_studies/
max_hamburgarrestauranger_ab
Scoring 100 % and “Best in test” : in Sweden’s biggest
environmental magazine Miljöaktuellt compared direct competitors
such as McDonald’s and Burger King. http://miljoaktuellt.idg.
se/2.1845/1.209538
A Natural Step Case Study
Max Hamburger and The Natural Step
This case study was written and researched by Maura Dilley for The
Natural Step, edited by Kaj Török and Anouk Bertner. Design by Sean
Rioux. Creative Commons Copyright 2010. Some rights reserved.
7
My part is making a summary of the case study Max Hamburger and then
answer two questions (You can choose two more relevant this case study from
the four questions), which have a total of 1400 words and need five references
The following is some references from the learning modules
recommendation, which is not mandatory
For reference
Additional module resources
Additional module resources
User: n/a – Added: 16/03/16
The Natural Step (2016). https://thenaturalstep.org/services/e-learning/
Additional reading:
Burns, S. (2017). Designing a sustainability management system using The Natural Step framework. In ISO
14001 (pp. 342-357). Routledge.
Lovins, L. H., & Lovins, A. (2001). Natural capitalism: path to sustainability?. Corporate Environmental Strategy, 8(2),
99-108.
D’amato, D., & Korhonen, J. (2021). Integrating the green economy, circular economy and
bioeconomy
in
a
strategic
sustainability
framework. Ecological
Economics, 188,
107143. https://doi.org/10.1016/j.ecolecon.2021.107143
Nassos, George P. Avlonas, Nikos. (2020). Practical Sustainability Strategies – How to Gain a
Competitive Advantage (2nd Edition). John Wiley & Sons. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpPSSHGCAD/practical-sustainability/practicalsustainability – Please refer to Chapter 4: The Natural Step.
Lovins, A. B., Lovins, L. H., & Hawken, P. (2007). A road map for natural capitalism. Harvard
Business Review, 85(7/8), 172.
Portney, P. R. (2007). Market-based approaches to environmental policy: a “Refresher” course.
In Acid in the Environment (pp. 225-231). Springer, Boston, MA.
The Natural Step (2000). The natural step. The natural step framework guidebook.
https://www.publicspaceinfo.nl/media/uploads/files/THENATURAL_2000_0001.pdf
The following article could be helpful for designing tutorial exercise around the case study.
Fullerton, D., & Stavins, R. (1998). How economists see the environment. Nature, 395(6701),
433-434.
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
Max is about origin
“Max started in Gällivare already in 1968. And it is not only the first
burger restaurant chain in Sweden – it is also the most popular.”
Curt Bergfors and Britta Andersson, the founders of Max, opened their first restaurant in Gällivare, high up in the northern part of Sweden near the North
Pole already in 1968. Their burgers became so popular that within only two years they opened more restaurants. Soon thereafter Max was established
in several other cities in Norrland (the northern part of Sweden). The rest is history…
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
MAX FACTS
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
Max is about family
”Our vision is to become the world’s best quick service food chain
and thus we are seeking the world’s best franchise partners.”
Max is family owned
The founder, Curt Bergfors, is still active in the company as the Chairman of the Board, and the family still owns 100 percent of the company.
Richard Bergfors (left) is the company’s President and Christoffer Bergfors (right) is the Vice President. Wilhelm Bergfors is the future hamburger king…
Franchise partner – you will be a member of the Max family!
Max is special – and so is our approach to franchising. We want to create the same feeling among our franchise partners as that we have created
among our employees, that is to say, you are to be a member of the Max family. We believe in a long-term, strong and profitable partnership between
our franchise partner and ourselves.
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
THE PREMIUM BRAND
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
Max is about premium quality
”The most popular quick service restaurant chain for twelve years in a row.
There must be reasons for that…”
Quality is profitable!
For 14 years in a row Max has been chosen as the most popular burger
chain in Sweden. The reason is quality. We aim for quality in everything we do.
Taste: We never compromise on taste. The best ingredients, carefully
chosen and cooked with passion – that is the recipe for the best burger.
Our product are made to order for the most exquisite taste.
Operations: Max is the most profitable in the business in Sweden. An
effective staffing system, good control of wastage and a culture where
employees are expected to take responsibility for their work. Control of
costs and a close eye on sales make for a profitable company.
Innovative: We have been placed in the top 10 in the world for innovation in
our business. We are in the forefront in keeping track of the latest trends,
always aiming to be even better. Max takes pride in offering top of the line
technology and equipment. We are also famous in the business for our
cutting edge product development.
Tradition: We are still very much grounded in our tradition in making our
burgers. Our founder developed our secret burger recipe in 1968, and our
burgers have been cherished and loved since then. But that doesn´t stop us
from travelling all over the world to find new, exciting ideas for our burgers.
Values and responsibility: We appreciate the value of a good taste in
the mind as well as in the mouth. Today, it is not enough just to make the
best burger, we must also take responsibility for our products. Health and
climate are really important to us. This approach has been recognized with
publicity and rewards worldwide (you can read more about this further on).
Design: At Max you can find the same design and details as in the most
famous design bars and hotels. We love good design and our attitude
is that enjoying a meal in a fresh, clean and well-designed environment
makes the whole visit a pleasure.
To summarize:
Quality is profitable! All the above important benefits make Max a premium
brand in the business. In Sweden we are also the most profitable burger
chain. Thanks to our efficient operations the price difference between Max
premium brand and other, average brands, is only 10%. But it is a very
effective 10%. In fact, it may soon pay the whole franchise fee and profit to
our franchisees on top of that. Our experience is that Max guests are more
than willing to pay for exquisite quality. That is why Max has been rewarded
with loyal and happily returning guests since 1968.
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
Max today
”Most profitable quick service restaurant in Sweden
outperformed both McDonald’s and Burger King…”
»» 120 restaurants worldwide
»» 100 restaurants in Sweden, company owned
»» Four restaurants in Norway and more under development
»» One restaurant in Denmark and more under development
»» Ten restaurants in UAE and more under development
»» Approx. 5 400 employees worldwide
»» Turnover of 220 million Euro
»» Average turnover per restaurant: 2.2 million Euro
»» Most profitable restaurant chain in Sweden
»» Most satisfied customers in the business, twelve years in a row
»» Most preferred burgers in Sweden
»» Top taste in test after test, after test, after test…
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
KE Y SUCCESS FACTOR 1:
TASTE & QUALITY
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S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
Max is about taste
”The best taste thanks to our own secret recipes,
first class ingredients, product development,
production process and food handling.”
The most important aspect for Max – the taste!
If there is one thing we are known for it is that the majority of people think
that our burgers taste the best. Evidence: We always have the best results
from basicly all the taste tests conducted around the country.
Customer satisfaction
According to the trademark survey from ISI Wissing, which analysed 250
brands in Sweden, Max clearly had the industry’s most satisfied customers
– for the eleventh year in a row. “Compared to other fast-food restaurants
Max received a remarkably high score. Max is a clear winner both in terms
of overall opinion among adults and its rating within each customer group.
The KNI-index (customer satisfaction index) equalled 38 for Max while
McDonald’s and Burger King come in at 11 and 22.”
The best taste – for different tastes!
Our menu has an alternative for most tastes, which makes us attractive
to many different guests. Our menu includes hamburgers, chicken, fish,
vegetarian alternatives, french fries and several different side orders,
desserts, drinks and much more. We also have meals with low-fat products
which the past year has brought us great success and the largest
participants have followed us.
Our meals, rich in taste and plentiful – and much to choose from!
This is how it is at Max! You can choose any of your favourite hamburgers
with one of four different buns and of course you can exchange your
french fries for your choice of side order: green salad, baby carrots, slices
of apple or bean salad. And the best of all – you don’t pay any extra…
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
Some examples from
our wide range of
side orders.
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
THE TASTE TEST WINNER
“Best in test.“
QX.se, 2009-2010
“Max burgers tastes
better than McDonalds.“
Expressen, 1998-08-19
“Best! “
“Best airport restaurants
and other time killers.”
CNN.com/travel
innovative
t
s
o
m
n
i
Top 10
world.
e
h
t
n
i
s
e
i
n
food compa pany.com, 2011
Aftonbladet, 1997-04-16
“The burgers from
Mc Donalds,
Burger King and Ma
x tastes like
this: McDonalds – sp
ongy,
Burger King – a bit
tasteless and
Max – best in test.”
http://alltommat.se,
2010-03-04
.fastcom
http://www
“Have never before had an
WOW-experience
when it comes to fastfood
burger. The 160-burger
melts in your mouth.
Thumbs up!”
http://allkrydda.com,
2011-02-24
MAX ARLANDA
TOP 3 IN THE
WORLD.
Travel + Leisure, March 2009
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
“Max Attack – Burgers
are better all over
Scandinavia and Swedish
chain Max does an
“Best in test”
excellent job of
made to order
burgers in a setting
Dagens Nyheter, 1994
“The new
that´s not too different
from most chains, save
for the taste and
an excellent chicken
burger.”
Tyler Brule, Financial
Times, 2005
Max hamburger
knocks out both
Burger King and
McDonald´s when it
comes to meat taste
and french fries.”
Aftenposten, Norway,
2011-05-24
“It is only to congr
atulate
Max on the top
nking
in the ultimate ra
te
st
of vege
tarian burgers! Bu
rger
King 5 points, McDo
nalds 4 points
and Max 9 points.”
http://vegetariskvar
dag.se,
2011-01-29
S W E D E N´ S T A S T I E S T B U R G E R S S I N C E 1 9 6 8
Max is about quality
”The development of our premium products is taking
quick service restaurant business to a higher level
– a Max level.”
Quality in every detail is Max’s signature. We are a premium brand where
taste always comes first. We are very proud of the wide range of high
quality products in our standard range, but we are also developing
products which raise the bar even higher, where the ingredients may
cost more and take the taste experience to new heights. Here are some
examples of Max premium products with a serious claim to a place in the
best fine dining restaurants.
Grand de Luxe
When we decided to make the ultimate burger, Grand de Luxe, we thought
it might be too expensive to the guests. The burger we had in mind would
be on a grand scale, without stinting on the number of ingredients. We
would make the burger we always dreamed of eating! The response from
our guests was total acclaim, and the price was not a problem. The best is
worth paying for, and GDL is firmly established as one of our most popular
products. It offers a wide choice of variations.
even better. We call it Crispy Fries, after its crispy sensation. The potato
skin is deliberately retained on Crispy Fries, enhancing the taste and – with
a touch of sea salt – producing a taste experience way out of the ordinary.
Premium Shake
As the name suggests, this is much more than your average milkshake. It
is so tasty that many people make a special trip to Max just to enjoy this.
With fresh strawberries, ice cream and whipped cream this shake tastes
just like homemade, and it is available in a range of standard flavors,
varying with the season.
Dip sauce
Thinking out of the box can be very tasty in our business. Thus, we
introduced the idea of dip sauce long ago and this was a success from
day one. We simply offered the sauce on our burgers in a separate cup for
dipping french fries, carrots and other optional products. Today we offer a
wide range of dips, something for every taste.
Crispy Fries
Our Head Chef has spent a year developing probably the best french fries
in the world. We think it’s more than that – not just new french fries, but
