McDonalds corporate actually employs chefs to develop new menu items, and a large part of the process is figuring out how to work within the constraints of being able to consistently reproduce a menu item at thousands of locations, sourcing the necessary ingredients via the McD supply chain. I'm sure it's an interesting problem and a chef working at a fine-dining restaurant may very well find it a nice change of pace compared to feeding a small number of rich, pretentious jerks.
Say what you will, but McDonalds is pretty remarkable in their consistency, even internationally. A big mac in New York is the same a Big Mac in San Francisco, as in the Midwest, as in Germany.
A pet peeve of mine is pizza joints who serve a different pie every time, depending on who's in the kitchen. If I have a great pizza, I expect to get it again, but rarely do. Consistency is hard.
