McDonald's

The Pink Slime Dilemma

Public outcry sparks debate over what to do with lean finely textured beef.

One month after the “pink slime” controversy initially made waves across the U.S., a new report shows that consumers are still concerned about the contents of the meat they eat at quick serves.

The controversy, ignited after an ABC News report detailed the use of the additive lean finely textured beef (LFTB) in fast food burgers and tacos, is forcing quick-serve operators to set the record straight with customers and re-evaluate what they put in their food.

Drive-Thru Performance Study 2012 Set to Launch

Since 1998 researchers across the country have undertaken thousands of drive-thru mystery shops each year with one goal in mind: to establish how quick-service restaurant chains are performing in the all-important drive-thru operation. It’s now that time of year again, as research for the study, which is produced by QSR magazine and Insula Research, begins in May.

McDonald’s Debuts on EPA’s List of Top Green Partners

The U.S. Environmental Protection Agency (EPA) released an updated list of the Top 50 Green Power Partnership organizations voluntarily using clean, renewable electricity from resources such as solar, wind, and low-impact hydropower.

Intel Corporation tops the list as the largest single user of green power, followed by Kohl’s Department Stores and Microsoft Corporation.

NFSSC Chooses McDonald’s Strong as Keynote Speaker

The National Food Service Security Council (NFSSC) is pleased to announce that Charlie Strong, U.S. senior vice president, President McOpCo, McDonald’s USA, will serve as a keynote at its 33rd Annual Conference, August 5-8, in Baltimore.

NFSSC is the leading trade association for loss prevention, risk management, and security professionals in the casual dining and quick-service restaurant chain industry.

Metro McDonald's Launches on the Las Vegas Strip

Metro McDonald's, now open at Harmon Avenue and Las Vegas Boulevard, is a modern twist on the classic American eatery recognized worldwide.

The first and only location to receive this moniker, Metro McDonald's features 24-hour service, digital menu boards and Wifi access in a unique, contemporary setting.

'Business as Usual' for McDonald's Through CEO Swap

After announcing that the company’s comparable sales increased 8.9 percent in the first quarter of 2012, outgoing McDonald’s CEO James Skinner said the company’s transition to new CEO Donald Thompson would be smooth and wouldn’t hurt momentum.

Skinner reassured investors during the company’s first-quarter earnings call on April 20 that there are no planned changes in the company’s strategies or management philosophy. The quick-serve giant will continue its long-term strategy of systematically grabbing market share through low-priced menu offerings, Skinner said during the call.

McDonald’s Celebrates Success in Green Practices Worldwide

Reusing air conditioning condensation to water plants and clean. Repurposing advertising banners into fashionable tote bags. Recycling used cooking oil to power generators at a hospital. Today, McDonald’s Corp. celebrates these and dozens more examples of passion and innovation in the 2012 Global Best of Green report.

NY Tri State McDonald's Seek Grassroots Nutrition Programs

 In response to the need for greater nutrition awareness on the community level, the New York Tri-State McDonald's Restaurant Owners are offering seed grants to local organizations to spur grassroots nutrition initiatives in New York, New Jersey, and Connecticut. Applications are currently being accepted; submission deadline is June 1, 2012.

A Bright Idea

America is sweet on citrus—even the sour varieties.

Restaurant operators and chefs are increasingly using
oranges, lemons, limes, and other citrus items to liven up their menus with a fresh taste.

If there’s one word that seems to sum up citrus’ taste profile, it’s bright.

“Citrus is incredibly popular because it is so aromatic and has those bright and fresh notes,” says Kevan Vetter, executive chef and manager of culinary product development for seasoning giant McCormick & Co. “It really gives you a pop.”

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