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McDonald's

The week in ideas, February 8, 2013

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.

Technology

Doing double duty: McDonald’s carry-out packages feature information-bearing QR codes

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.

Four years ago, a Mama Fu’s restaurant in Charlotte, North Carolina, developed a better kids’ menu than the slightly exotic fare the Pan-Asian concept restaurant chain offered at the time. The new Dragon Tails (chicken tenders with macaroni and cheese) and Ninja Noodles (teriyaki chicken with noodles) were a smash hit, and soon became a staple at all 13 Mama Fu’s units. “That was one of the bigger franchisee ideas that helped our brand,” says Randy Murphy, president of Texas-based Mama Fu’s. “It really helped us become more of a family-friendly restaurant.”

ROSEMONT, Ill. (May 17, 2010)—U.S. Foodservice is continuing its commitment to food safety by hosting atechnical working group established to standardize...

OAK BROOK, Ill. (February 16, 2010)—McDonald’s USA recently announced it has selected TheMartin-BrowerCompany, a food and paper distributor for many...

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