McDonald’s Corp. has confirmed that it will replace all polystyrene beverage cups with paper cups at its 14,000 U.S. outlets. The move comes in response to a shareholder proposal filed by As You Sow in 2011, asking it to stop using foam.
Michael Irgang has joined OSI Group as vice president and chief accounting officer as of September 9, 2013. Irgang has been employed by McDonald’s Corporation for the past twenty years where he most recently held the position of senior director, financial risk management, and concurrently served as treasurer of Ronald McDonald House Charities (RMHC). His past positions include treasury director for McDonald’s Latin America and manager, capital markets.
In the latest attempt to get sales back on track, improve profit margins, and capture the ever-price-sensitive consumer, McDonald’s announced recently that a new value menu—called Dollar Menu & More—could launch nationally this year.
The menu, now being tested in five U.S. markets, features three prices points: $1, $2, and $5. If adopted nationwide, it would replace last year’s Extra Value Menu, which has items priced closer to $2.
Taco Bell made news early this week with CEO Greg Creed’s announcement that the brand would scrap kids’ meals and toys by January 2014—all in the name of kicking up its edgy image and resonating with its target Millennial customers.
Though the move isn’t likely to create big waves financially—Creed said kids’ meals brought in just $35 million in 2012—not everyone agrees that this was a smart move for the Mexican chain.
This summer, cash, cars, vacations, and million dollar prizes, along with McDonald's food, are all up for grabs at nearly 14,000 McDonald's restaurants across the U.S. as the 21st edition of MONOPOLY at McDonald's returns July 16. The in-restaurant promotion brings back popular prizes, with added incentive to join in on the fun with two $1 million prizes, including a chance to win $1 million on the classic Big Mac sandwich.
At a special event on May 9, StopWaste recognized the recipients of the 2013 StopWaste Business Efficiency Awards, given for outstanding achievements in waste reduction. The winners—twelve companies from around Alameda County—represent a wide range of industries and were selected for their proactive and innovative waste reduction efforts, waste prevention, recycling and composting, and the promotion of recycled content products.
Talk of an all-digital future where paper is nothing but a distant memory has been around for decades. But thanks to the rise of cloud applications and devices that keep everyone constantly connected, the dream of a paperless office is now becoming a 21st century reality—a reality that can work wonders for the environment. In fact, for every ton of paper that isn’t used, roughly 7,000 gallons of water and 12 trees can be saved, says Michael Oshman, founder and CEO of the Green Restaurant Association.
Earlier this year, McDonald’s dangled the idea of serving breakfast all day, a much-demanded change that the fast-food giant has tried and failed to make in the past. But even if anytime McMuffins remain out of reach, it looks like the company is committed to extending breakfast hours. This month, an undisclosed number of 24-hour McDonald’s restaurants across the country will start offering a selection of breakfast items from 12 a.m. to 4 a.m., at which time normal breakfast hours are generally under way.
Burger King hopes its new delivery service will be a great profit-driver for the chain, as the company is banking on customers to put in large orders for office lunches, birthday parties, and other gatherings in the select cities where the service is offered.
But it may not be the only brand with a careful eye on the BK Delivers service. Other non-pizza quick serves might be hoping for its success to validate investing in the space, which could open new sales opportunities in urban communities.