Beginning this January, McDonald's guests nationwide will be invited to taste McDonald's newest premium chicken offering – Chicken McBites. Available through April, while supplies last, this delicious new choice offers chicken enthusiasts bite-size enjoyment with big flavor.
Buoyed by improved earnings and international growth, the quick-serve industry as a whole saw its stock values handily beat the overall market in 2011 and perform much better than the rest of the restaurant industry.
McDonald's experienced big sales gains in 2011, and company officials announced during an earnings call that the brand will use new products and store enhancements to build on that growth in 2012.
McDonald’s global comparable sales were up 5.6 percent in 2011 over 2010, with positive comparable sales across all geographic segments for every quarter. Fourth-quarter results were even stronger, as global comparable sales were up 7.5 percent and U.S. comparable sales were up 7.1 percent.
Consolidated revenues were up 12 percent in 2011 to a record $27 billion.
Today, McDonald's restaurants of the Greater Philadelphia Region launched a new Happy Meal in support of the company's recently announced 'Commitments to Offer Improved Nutrition Choice' which strive to help customers – especially children and families – make nutrition-minded choices whether visiting McDonald's or elsewhere.
DTT has been working closely with the McDonald’s brand since the company’s inception in 1999.
Since then, DTT has become the leading provider of surveillance technology, Managed Services and Loss Prevention solutions for the restaurant industry, with over 27,000 locations installed to date.
With regards to the McDonald’s brand specifically, by end of year, 2011 DTT surpassed 1,300 McDonald’s subscribers across the country.
McDonald's restaurant in Riverside, California, today was awarded LEED (Leadership in Energy and Environmental Design) Gold certification.
The restaurant, located at 2242 University Ave., became the first McDonald's west of the Mississippi, and only the fourth in the U.S., to receive the prestigious designation.
Other LEED-certified McDonald's restaurants are located in Cary, North Carolina; Savannah, Georgia; and Chicago.
YouGov’s BrandIndex looked back at 2011 to determine which U.S. brands had the greatest buzz.
Not only was Subway the 2011 Buzz leader amongst quick-serves, but Subway also had the No. 1 Buzz score amongst the entire BrandIndex universe. Two of the top 5 quick-serve brands, meanwhile, were pizza brands, with Papa John’s at No. 3 and Pizza Hut coming in at No. 4.
The quick-serve sector featured only two brands that improved by more than one point, and the largest improver (McDonald’s) climbed only 1.2 points in 2011, in terms of buzz when compared to 2010.
McDonald’s has pledged to stay at the top of its game–the Olympic games, that is.
This morning in Innsbruck, Austria, the site of the inaugural 2012 Youth Olympic Games, McDonald’s President and COO Don Thompson announced the renewal of the brand’s Olympic partnership through the 2020 games.
“We truly believe in the spirit of the Games, and their unique ability–this is something very special to us at McDonald’s–to unify the world in a way that is constructive, positive, and inspirational,” Thompson says.
Northern California McDonald’s restaurants will be kicking off the new year by offering a free small cup of coffee to its customers in the Greater Sacramento, Stockton, and Modesto area. Beginning January 2, all local McDonald’s restaurants throughout Northern California will be offering a free small Premium Roast Coffee made with 100 percent fire-roasted Arabaca Beans to all customers during business hours with no purchase necessary. This program is local McDonald’s way of saying thank you to their customers and offering a helping hand at the start of the new year.
As Americans’ hunger for burgers and chicken continues to grow, restaurant operators are tweaking their menus to meet consumers’ demands for new meats and higher quality.
An increasing number of limited-service restaurants have added better and more “natural” meat to their repertoires. At the same time, they are featuring other proteins.
From the growth of Angus menu items to the specialty burger craze, there has been no slowdown in sales of beef on a bun, according to a Technomic study last summer.