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McDonald's

How to build a lasting identity

By the time Mike Roberts and crew teamed up with the branding guru Adrienne Weiss, president of Adrienne Weiss Corporation, they had been pitched over 600 names for their fledging concept.

More transparency please

When McDonald’s starts doing something new, you can bet it’s already part of a mainstream trend. Big Mac doesn’t like to take chances.

The web is buzzing over a just-released finding that New York City’s suspended ban of large soft drinks could encourage rather than temper soda consumption.

Quizno's uses behavior and location to run a successful mobile campaign, the USDA is following their own advice, a restaurant rewards well-behaved kiddos and gets a spot on the Today show, snatching delivery guys' tips to cover fees is a no-no, and McD's is upping the service level down under.

Beginning in mid-January, McDonald's carryout bags and fountain beverage cups are featuring a new packaging design with quick-response (QR) matrix barcodes.

OAK BROOK, IL(October 19, 2011 - Marketwire)—McDonald's Corporation announced its membership in the Roundtable on Sustainable Palm Oil (RSPO). This...

CHICAGO (August 24, 2011 - The Packer)—Sales of fresh sliced apples increased 33% in the past five years. The category garnered about $122 million in sales...

Aweakened dollar, high commodity costs and increased global demand for seafood are combining to push up prices this season. Fernando Navas, corporate chef for the six-location SushiSamba, names “price” as his number one sourcing challenge.

Dan Coudreaunt, executive chef and director of culinary innovation at McDonald’s, and Wylie Dufresne, chef-owner of molecular-gastronomy temple WD-50, know a thing or two about innovation. At a packed NRA session they set about dispelling a few myths.

Restaurant Business sat down with Peter Backman, managing director with Horizons, a London-based foodservice consultancy, to compare restaurant trends in the U.S. and the U.K.