Though certainly nothing to write home about, burger giant McDonald’s fourth quarter results were tempered, yet positive. The brand saw a slight decline in fourth-quarter comparable traffic, but global comparable sales increased by a slim 0.1 percent, while consolidated revenues went up 2 percent.
McDonald’s has announced its list of high school seniors who have been nominated to play in the 2013 McDonald’s All American Games, taking place on April 3 at Chicago’s United Center.
The final roster of 24 boys and 24 girls who will be selected to play in the 2013 Games will be announced during the McDonald’s All American Games Selection Show on ESPNU on February 14 at 5 p.m. ET.
In a recent survey of restaurant customers in the United States, when it comes to identifying what drives loyalty for restaurants, the most commonly cited factors in determining which quick-service restaurant is visited most often are good value (58 percent), convenience (57 percent), low prices (53 percent), and fast service (51 percent).
Great-tasting food is only the eighth-most important factor in driving loyalty in this segment.
After 47 years with McDonald’s, JM Owens decided it was finally time to take on a formal leadership role.
Owens—who joined the brand as an hourly team member in 1966, opened his first unit in 1984, and now owns eight locations across the Atlanta area—recently assumed the position of president of the Greater Atlanta McDonald’s Operators Association.
What would the start of another year be without predictions? Whether analyzing politics, the silver screen, or stock markets, experts try to offer a peek at the trends we can expect in the coming year.
The restaurant industry is no different. Throughout 2012’s fourth quarter, various consultants, chefs, and operators gazed into their crystal balls and forecasted the hot restaurant ideas and issues of 2013.
The following 10 trends, according to those experts, seem most likely to impact quick-service and fast-casual restaurants this year.
McDonald's USA recently announced that it has selected Peterson Farms, a leading fruit supplier for many of McDonald's restaurants, as the 2012 U.S. Supplier of the Year.
McDonald's revealed the U.S. Supplier of the Year Award at the recent U.S. Supplier Summit, an annual gathering of key U.S. McDonald's suppliers and distributors, held in Schaumburg, Illinois, near its Oak Brook headquarters.
Hundreds of fast-food workers in New York City early this month protested low wages and the inability to unionize. It was just one of myriad demonstrations that have unfolded across the country in recent months as workers rally against what they perceive to be unsatisfactory workplace conditions.
While experts don’t believe quick-service work stoppages will find much, if any, large-scale traction, they warn that major operators like McDonald’s, Chipotle, and Taco Bell should still take wage disputes seriously.
We love our coffee in the U.S.
Whether the java is hot or cold, plain or flavored, we’re guzzling, sipping, gulping, and otherwise downing north of 400 million cups of Joe every day. In fact, a survey from the National Coffee Association (NCA) indicates that coffee has moved ahead of soft drinks as the most popular U.S. beverage, enjoyed by an estimated 73 percent of consumers at least once a week in early 2012.
Our athletes went to the Olympics, our science went to Mars, and our people went to the polls. But what of the restaurant industry in 2012? These dozen items from the year had the biggest impact on the foodservice landscape and shaped the industry for a potentially game-changing 2013.
An Economy in Flux
The economic recovery isn’t lighting a fire under anyone’s feet, but the economy did at least improve, albeit slightly.
McDonald's Corporation announced that global comparable sales increased 2.4 percent in November, with U.S. sales up 2.5 percent, Europe up 1.4 percent, and Asia/Pacific, Middle East, and Africa up 0.6 percent.
"McDonald's is a destination for more than 69 million customers every day because we offer great-tasting, high-quality food in increasingly modern and appealing restaurants," says McDonald's president and CEO Don Thompson.