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These are the 2 big changes McDonald’s is making to its burgers

May 27, 2015, 6:26 PM UTC
New Consumer Survey Ranks McDonald's Hamburgers, KFC Chicken Worst Tasting
SAN RAFAEL, CA - JULY 02: A McDonald's double cheesburger sits on a tray at a McDonald's restaurant on July 2, 2014 in San Rafael, California. According to a reader survey conducted by Consumer Reports, McDonald's hamburgers were rated as the worst tasting. KFC chicken and Taco Bell tacos and burritos also rated at the bottom for worst taste. (Photo by Justin Sullivan/Getty Images)
Photograph by Justin Sullivan — Getty Images

McDonald’s believes it has the solution to declining sales —and it starts with warmer buns.

The world’s largest fast-food chain is “recommitting to hotter, tastier food,” said CEO Steve Easterbrook, who launched a new strategic turnaround plan earlier this month.

To make that happen, McDonald’s will now toast its burger buns 5 seconds longer, thus making the bread 15 degrees warmer. It will also bring the heat to its burger patties. The chain will change the way it sears and grills its beef so it’s juicier, though the company didn’t elaborate on the details.

Easterbrook, who took the helm in March after the former CEO stepped down, believes that every little bit counts and sums up “to a big difference for our customers,” he said at a conference Wednesday morning, according to Buzzfeed.

READ MORE: Can McDonald’s get its mojo back?

This isn’t the first time McDonald’s (MCD) has futzed with its toasting levels. In the 1990s, the chain gave up toasting its buns altogether in exchange for efficiency, but the quality decline didn’t go over so well. By 1997, McDonald’s changed its mind and required new stores to install toasting equipment at a cost of about $7,000 per location.