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McDonald's hatches new versions of the Big Mac

Two variations—one heftier, the other smaller—are about to be tested, the chain has confirmed.

This week’s 5 head-spinning moments: Politics as shin kicks

The political thrill ride that everyone expected to begin with Donald Trump’s inauguration is already underway for the restaurant industry. Here are the developments that had restaurants screaming—in delight as well as fear.

Off-premise will be a more important part of the McDonald's of the future, and technology will enable the burger giant to blaze more ways of getting highly customized orders into customers' hands.

A powerful chain is poking a toe into breakfast, a new restaurant job is taking shape, a wave of restaurant IPOs appear to be on the horizon, and not every brand sees magic in order-ahead apps.

The new standards are said not to affect prices for consumers.

But the coffee chains also could be expanding too quickly, says RB's The Bottom Line.

If you want to build a recognizable and memorable brand — no matter what your segment or average check size — it's important to give your logo careful thought and attention.

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.

The number of restaurants to offer the item fell from last year, a sign of the chain’s efforts to give markets more power over their menus.

The RB team was all smiles with news of McDonald’s sales recharge—but why?

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