McDonald's

HSUS Applauds McDonald's Gestation Crate Elimination

The Humane Society of the United States prefers a shorter time frame but still welcomes news from McDonald’s that the company has created a definite timetable to eliminate gestation crate confinement of breeding pigs from its pork supply chain.

The 10-year timeline announcement came as a follow up to McDonald’s announcement in February that it would phase out the use of the cruel crates and announce its next steps in May.

The Fruit Solution

Walking into some quick-service restaurants these days can make you feel like you’ve just wandered into the produce section at Whole Foods. A colorful cornucopia of fresh fruit—from deep-yellow mangos and light-green apples to purple pomegranates and ruby-red strawberries—is getting highlighted in every menu category. Fruits from across the world are showing up in breakfast items, as part of eye-catching salads, as accompanying elements to entrees, as fresh-pressed beverages, and as healthy dessert options.

Subway Leads Industry in Familiarity, Product Quality

When it comes to familiarity, product quality, and intent to purchase, consumers rank Subway higher than any other quick-service brand, according to a new study.

Dairy Queen, Wendy’s, Five Guys, and Chick-fil-A round out the top five of the Harris Poll EquiTrend Study, which measures and compares brand health for more than 1,500 brands. More than 20,000 members of the general population participate in the study.

Subway earned a score of 73.07 in the study, about 11 points above the quick-service category average of 61.67.

The Push for Humane

With more consumers interested in knowing where their food comes from, a growing number of quick-service companies are either pressuring their suppliers to improve the humane treatment of animals or switching food suppliers altogether. Cage-free eggs, gestation crate–free pigs, and free-range chickens are showing up on more quick-service menus throughout the country.

Quick-service operators who are making the supply changes believe they are on the cutting edge of a growing movement as consumers with increasing access to food education care more about the origins of their meals.

McDonald’s “Love Story” Wins Effie Marketing Award

Peter McGuinness, CEO, DDB; Bill Cimino, DDB, ECD; Marlena Peleo-Lazar, McDonald’s, Chief Creative Officer; and Neil Golden, McDonald’s, CMO

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The 2012 North American Effie Effectiveness Index rankings were revealed May 23 at the 44th annual Effie Awards Gala. Winning an Effie Award has become a global symbol of achievement since 1968, as Effie Worldwide honors marketing ideas that work.

DDB Chicago and McDonald's won a Gold Effie for McDonald's Corporation’s “Rebuilding an Icon: A Love Story” (with contributing agencies Tribal DDB and OMD) in the Sustained Success category.

McDonald’s Partners with Rock ‘n’ Roll Marathon Series

Competitor Group, Inc., the leading media and event resource in the active lifestyle industry, today announced a partnership with McDonald’s USA as the official quick-service restaurant sponsor of five upcoming events in the popular Rock ‘n’ Roll Marathon Series.

The sponsorship kicks off in Southern California at the Rock ‘n’ Roll San Diego Marathon & 1⁄2 Marathon benefiting the Leukemia & Lymphoma Society on Sunday, June 3.

Where America Works

The vital role restaurants play in Obama’s plan to get America back to work and out of the recession.

A half-century ago, there seemed to be considerable truth in the phrase, “As General Motors goes, so does the nation.” That sentiment reflected the general idea that the auto industry, and the manufacturing related to it, was a key sign of America’s economic health.

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.

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