McDonald’s salads get a spin on the color wheel
Aiming for a more diverse produce palette, the chain will use a new salad blend with carrots and red leaf lettuce.
Snapshots: Raz Ademosu, Raz'z Bar & Grill
An ongoing look at the industry's faces of diversity. If running a catering business is difficult, then imagine having to run one without a telephone, silverware—or even a stove.
After steering McDonald’s through a key period in its domestic development, Ed Rensi is building a next-generation burger chain that’s widely hailed as a concept to watch. He’ll draw on both aspects of his career for a candid look at how the strategies for chain success have changed, a rare appearance slated for the 2012 Restaurant Leadership Conference.
Shareable meals, fueled by the trends of small plates and communal tables, have proven to be more than just a passing fad. Seventy percent of consumers order shareable meals so they can try more than one item on the menu, reveals a report by Technomic. Sharing small plates with dining companions also creates a more party-like experience—another craving patrons are seeking to satisfy.