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McDonald's

Golden State Foods Opens New Distribution Center

The ribbon-cutting ceremony featured remarks by GSF Chairman and ceo Mark Wetterau and Joe Michel, general manager of the facility."In the spirit of...

MFHA to Mark 10 Years of Promoting Multiculturalism and Diversity in Industry at Conference

The only event of its kind within the foodservice and hospitality industry, MFHA's annual conference allows top executives to collaboratively take a good...

NRA to Feature Panel on Bird Flu

By Restaurant Business Staff on May 17, 2006

The session will present latest information about U.S. and international efforts to control bird flu in animal populations; what an outbreak among animals...

What makes a great manager?

By Restaurant Business Staff on May 12, 2006

All five of these pros have become top restaurant managers. And here’s why.

USDA: Chicken Consumption Doubled since 1970

By Restaurant Business Staff on Apr. 20, 2006

In those 34 years, the amount of chicken that consumers ate increased from 27.4 pounds per person to 59.2 pounds of boneless, edible weight. The USDA noted...

McDonald

By Restaurant Business Staff on Jan. 31, 2006

The company said it sells more than 600 million pounds of chicken each year. In 2005, McDonald's recorded a 27% share of chicken sandwiches, more than its...

What's so special about echo boomers?

By Restaurant Business Staff on Dec. 04, 2005

Some call them Millennials, others Generation Y. Most often, they're known as the Echo Boomers. The offspring of the Baby Boom generation, they form the next big wave rolling down America's demographic curve. Born between 1977 and 1995, they number at least 25 million more than Gen X (or the Baby Bust), the cohort that came of age in the 1980s and 1990s.

What's so special about echo boomers?

By Restaurant Business Staff on Dec. 04, 2005

Hear that echo in the distance? They're coming. They're a stampede of new consumers, 75 million strong, and they're unlike any herd that's ever hit your...

CSPI: Hold the salt

By Restaurant Business Staff on Mar. 02, 2005

After suing the U.S. Food & Drug Administration to compel the regulation of salt content in foods, the Center for Science in the Public Interest is also urging the agency to mandate that restaurants disclose on their menus the sodium content of every item.

CSPI rips McDonald's on trans fat

By Restaurant Business Staff on Oct. 06, 2004

The Center for Science in the Public Interest is back on McDonald's case for continuing to use a fryer oil that contains trans fat.