Roy Bergold: Tales from McDonald’s

May 21, 2013

Roy Bergold: Tales from McDonald’s

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Lasting Impressions from Roy Bergold With his final column, Roy reflects on the human resources tips he’s shared for the last seven years.	Quick Service, Past and Present Demographics have changed a lot since the early days of quick service—and so has the nature of the business.
Let’s Get Personal Customers who can put a face to your business will be inclined to come back.	Addition by Subtraction Sometimes the best menu strategy is the simplest.
Your Brand, Top of Mind You’ll get the sale if your brand is the first thing customers think of when they’re hungry.	Fate is In Our Hands The restaurant industry must act against the obesity epidemic, or have the government act for us.
The Evolution of Quick Service Over the years, McDonald’s constantly evolved its business model to keep up with consumer demand. In its wake is a roadmap for other brands to figure out change.	The Healthy Choice We’ve still got a problem with portion control in the industry, and the real issue might be in the choices we offer.
Ditch the Mystery Meat Even kids want to know where their food is coming from.	The Kids’ Meal Compromise While some fight over what to do with kids’ meals, Roy suggests there are compromises to look into.

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