ROMEOVILLE, Illinois: McDonald’s is hoping to make a difference in its future seven seconds at a time.
The company that helped define fast food is making supersized efforts to reverse its fading popularity and catch up to a landscape that has evolved around it. That includes expanding delivery, digital ordering kiosks in restaurants, and rolling out an app that saves precious seconds.
Much of the work is on display in an unmarked warehouse near the company’s headquarters in suburban Chicago, where a blowup of a mobile phone screen shows the app launching nationally later this year. McDonald’s estimates it would take 10 seconds for a customer to tell an employee their order number from the app, down from the 17-second average of ordering at the drive-thru, a difference that could help ease pileups. Elsewhere at the Innovation Center, the digital ordering kiosk shows how customers can skip lines at the register.
“Five, 10 years ago, we were the dominant player in convenience, as convenience was defined in those days,” CEO Steve Easterbrook said last month. “But convenience continually gets redefined, and we haven’t modernized.”
The push come as McDonald’s Corp.’s stock has hit all-time highs as investors cheer a turnaround plan that has included slashed costs and expansion overseas. Yet the asterisk on the headlines is the chain’s declining stature in its flagship US market, where it is fighting intensifying competition, fickle tastes and a persistent junk food image.
In an increasingly crowded field of places to eat, the number of McDonald’s locations in the US is set to shrink for the third year in a row. At established locations, the frequency of customer visits has declined for four straight years — even after the launch of a popular “All-Day Breakfast” menu.
The chain that popularized innovations like drive-thrus in the 1970s acknowledges it has been slow to adapt, and is scrambling to better fit into American lifestyles.
RUNNING TO KEEP UP
Lots of once-dominant restaurant chains are feeling the pressure of people having more eating options.
An estimated 613,000 places were selling either food or drink in the US last year, up 17 percent from a decade earlier, according to government figures. Supermarkets and convenience stores are offering more prepared foods, and meal-kit delivery companies have been expanding.
“Better burger” places like Shake Shack and Habit Burger Grill don’t come close to McDonald’s roughly 14,000 US locations, but they’re growing. And even if Starbucks and Dunkin Donuts don’t serve burgers and fries, they are among those promoting food more aggressively.
“They’re still taking customers from the same market pool,” said Nick Karavites, a McDonald’s franchisee with 22 locations in the Chicago area and chairman of a regional leadership committee.
Richard Adams, a former McDonald’s franchisee who is now a consultant to those businesses, has questioned whether the chain can return to the height of its popularity in such a fragmented marketplace. He also noted that many of the new offerings the company is pursuing, such as delivery, are already available at other places.
“They’re following the marketplace,” he said.
Still, McDonald’s needs to make changes to keep customer visits from falling further.
“TURNING A VERY LARGE SHIP“
One main focus is the drive-thru, where McDonald’s gets roughly 70 percent of its business.
Customers who place orders on the mobile app, for instance, could also pull into a designated parking spot where an employee would bring out their order. That would theoretically ease backups at the drive-thru, which in turn might prevent potential customers from driving past without stopping during peak hours.
Then there’s the partnership with UberEats to offer delivery. McDonald’s gives an undisclosed percentage of the sale to UberEats, in addition to a fee of about $5 that customers pay. So a risk is that delivery could draw from in-store sales, eating into profitability.
So far, however, McDonald’s says delivery is bringing in new business during slower times at the roughly 3,500 locations where it has rolled out since the start of the year.
Either way, such changes aren’t likely to transform operations overnight, since most of McDonald’s customers might prefer to order the way they always have.
“That’s like turning a very large ship,” said Karavites, noting the range of company efforts intended to build sales over time. At his remodeled restaurant in Chicago where delivery was recently launched, he said sales are already climbing.
To bring more people in over the short-term, the company is promoting $1 sodas and $2 McCafe drinks. Glass cases displaying baked goods are also popping up in stores. And at about 700 locations, the company is testing “dessert stations” behind the counter where employees can make sundaes topped with cake or brownie chunks.
Those stations could eventually handle an expanded menu of sweets.
JUNK FOOD IMAGE
At the same time, McDonald’s is still trying to shake its image for serving junk food, especially since its appeal to families with children has long helped keep it ahead of rivals like Burger King and Wendy’s.
It’s made changes to its Happy Meal, and made a high-profile pledge to offer healthier options. It plans to start using fresh beef instead of frozen patties in Quarter Pounders. But as other chains emphasizing quality or health keep emerging, it may get harder for McDonald’s to hold onto families or change perceptions.
“The ingredients aren’t fresh or clean,” Mary Beth Holland, who works in sales in the Chicago area, said about McDonald’s.
Larry Light, a former chief marketing officer at McDonald’s, says the company strayed in recent years by chasing customers who may have been going to places like Chipotle, but that it is refocusing on burgers and fries. He thinks that will help get people visiting more often.
“You cannot build an enduring, profitable business on a shrinking customer base,” Light said.
And Bernstein analyst Sara Senatore cited the changes the company is pursuing in raising her rating on McDonald’s to “buy” in April.
“I wouldn’t underestimate the power of scale,” Senatore said.
McDonald’s super-sized order: Get people visiting more
McDonald’s super-sized order: Get people visiting more
Botulism outbreak traced to mayonnaise at Riyadh restaurant
- Saudi food authority discovers clostridium botulinum in Bon Tum brand product; ministry implements strict measures
RIYADH: The Ministry of Municipal, Rural Affairs and Housing announced on Saturday that a Saudi Food and Drug Authority laboratory test had found clostridium botulinum in a Bon Tum mayonnaise brand used by the Hamburgini food chain.
Since the bacterium was discovered in a Bon Tum factory, the ministry has collaborated with the SFDA and other authorities to enforce additional measures beyond those previously implemented.
These measures include suspending the distribution of the mayonnaise product and withdrawing it from markets and food facilities across all cities in the Kingdom. They also include halting operations at the factory in preparation for implementing statutory procedures.
Any remaining quantities of the product at the factory across all batches and expiration dates have also been withdrawn, and all factory clients, including restaurants and food establishments, have been notified to dispose of any quantities they own.
The ministry has also issued instructions to continue the monitoring, investigation, and inspection campaigns across all cities of the Kingdom by municipalities and relevant authorities, ensuring the safety of food products provided to consumers.
Authorities have emphasized the importance of obtaining information from official sources and not being swayed by rumors and misinformation.
HIGHLIGHTS
• The botulism outbreak was first brought to light on April 27 when Riyadh municipality received a report of food poisoning cases linked to the Hamburgini restaurant chain.
• New measures undertaken by authorities include suspending the distribution of the Bon Tum mayonnaise product and withdrawal from markets and food facilities in the Kingdom.
• Any remaining quantities of the product at the factory across all batches and expiration dates have also been withdrawn.
• Authorities have emphasized the importance of obtaining information from official sources and not being swayed by rumors and misinformation.
Dr. Nezar Bahabri, infectious diseases consultant at the International Medical Center in Jeddah and the director of the Saudi Society of Medical Microbiology and Infectious Diseases in Jeddah, told Arab News that contracting illness through clostridium botulinum is very rare as it thrives in non-oxygenated (anaerobic) environments and is typically found in improperly preserved foods.
The bacterium produces a toxin that attacks the body’s nervous system, resulting in muscle weakness, blurred vision, difficulty speaking and swallowing, and eventually paralysis. Typically, the likelihood of exposure to this bacterium is low with modern food safety practices in place.
Bahabri said: “When this bacterium is ingested, and the toxin is released, symptoms will manifest within a few hours up to around two days.”
Mohammed Al-Awamy, a gastroenterologist, told Arab News: “Symptoms start in the face and then descend to involve the limbs and trunk. Respiratory failure ensues due to involvement of the respiratory system leading to cardiopulmonary collapse.”
The best measure to be taken is eating fresh and cooked food as the heat of cooking will kill the bacteria, and the toxin will become ineffective.
Dr. Nezar Bahabri, Infectious diseases consultant, International Medical Center
The symptoms of botulism, the illness caused by clostridium botulinum, are quite distinct and can be quickly recognized and treated with an antitoxin.
Bahabri explained: “If it was an injury, we will clean the wound and the infected tissue. If it is due to ingestion, we administer antitoxin, IV (intravenous) fluid, and painkillers as needed.”
Botulism is a life-threatening neurological disorder resulting in paralysis and death if not treated promptly.
Bahabri said that a patient must be admitted to hospital for observation, adding: “If the patient develops symptoms or weakness in the respiratory or lung muscles, we will transfer them to the ICU (intensive care unit) to put them in mechanical ventilation until the antitoxin works.”
Bahabri said that with proper treatment, the chance of a patient dying was less than 7 percent, adding: “The best measure to be taken is eating fresh and cooked food as the heat of cooking will kill the bacteria, and the toxin will become ineffective.”
The occurrence of clostridium botulinum infections is extremely uncommon due to the precautions taken in food preparation and handling. Therefore, it is important to stay informed about food safety guidelines and to be cautious when consuming canned or preserved foods.
The botulism outbreak was first brought to light on April 27 when Riyadh Municipality received a report of food poisoning cases linked to the Hamburgini restaurant chain.
The Ministry of Health said 75 people were affected in the outbreak, which included one death, and that no new cases had been recorded.
Dr. Mohammed Al-Abd Al-Aly, the Kingdom’s Health Ministry spokesperson, said on social media platform X: “The total number of recorded cases stands at 75, including 69 Saudi nationals and six non-Saudis.”
He also confirmed at the time that the only source of the contaminated food was from the local Hamburgini fast-food restaurant chain.
In response, health oversight teams promptly initiated an investigation and began monitoring the situation. By 10 p.m. on Thursday, all locations, branches, and the main catering factory of the restaurant chain in Riyadh were ordered to close.
Delivery services through the facility or via applications were suspended, and coordination efforts were initiated with key bodies, including the Ministry of Health, the Food and Drug Authority, and the Public Health Authority.
People reacted on social media platforms after the announcement of the lab results.
McDonald’s Saudi Arabia wrote on X: “We, at McDonald’s Saudi Arabia, assure everyone that we do not use, nor have we ever used, Bon Tum mayonnaise … No case of poisoning was detected in any of our restaurants, thank God, and none of our branches were closed during this entire period.
“We wish and pray for all those injured to recover quickly. May God protect our country and our honorable people from all harm.”
@MohammedLegandry wrote on X: “This mayonnaise is officially the cause of the poisoning cases that occurred. I think it is positive news for the sector as long as the problem is identified, and it limits the messages of weak-minded people, the writing and spreading of circulating rumors, frightening people, and causing panic.”
“We are reassured that government agencies are keen on the public health of individuals,” posted @Nnalshriii.
@Abusayel54 commented on X: “I hope that the factory will be defamed, closed, and fined.”
@iiuxr8 said: “Is the mayonnaise the main cause of poisoning, or poor storage? (by Hamburgini).”
Another user @Hamoooo11 wrote: “Food quality and safety is the role of the restaurant itself to ensure its products, even if they are sourced externally. Otherwise, what is the point of a specialist and quality controller in their facilities?”
Where We Are Going Today: ‘La Petite Maison’ in Riyadh
- Our two recommended dishes for the main course would be the homemade spinach ravioli and the herb-marinated chicken
La Petite Maison’s new business lunch menu features simple yet classic dishes bursting with intricate French Mediterranean flavors.
When Riyadh’s LPM opened it became the organization’s sixth location, indicative of its popularity.
The new lunch menu is available from Sunday to Thursday from 12:30 p.m. until 3:30 p.m. and has two versions: the small menu, which costs SR180 ($48) per person and includes a starter and one course; and the larger menu, which costs SR230 and includes a dessert as well.
Similar to other set menus, the lunch begins with a salad and then moves on to starters.
The selection of starters on the set menu include tartare d’espadon (swordfish tartare with sesame citrus dressing); carpaccio de boeuf (cured sirloin with pickle dressing); beignets de brocolis (tender stem broccoli tempura); and the rules de legumes grilles (grilled vegetable rolls with buffalo mozzarella).
I highly recommend the tartare d'espadon. The fish is freshly diced into cubes with a light and natural flavor, and the dressing is refreshing and does not overpower the raw fish. The beignets de brocolis is another great option.
Four options on the main course include ravioli aux epinards au pistou (a homemade spinach ravioli with pistou); cote de veau grillee (grilled veal chop); poulet marine aux herbes et epinards sautes (herb-marinated chicken with sauteed spinach); and the cabillaud a la provencale (roasted cod with provencal sauce).
Our two recommended dishes for the main course would be the homemade spinach ravioli and the herb-marinated chicken.
When opting for the set menu, visitors should note that the dessert option is limited to the chocolate bar with coffee and hazelnut. If chocolate is not preferred, visitors can always opt to order from the a la carte menu. I recommend trying the gateau au fromage frais (cheesecake).
The freshness and quality of the ingredients are apparent as each dish on the set menu is produced specifically for the current season.
LPM is usually quite busy in Riyadh so it is best to make a reservation, especially if you are attending with a large party.
What sets it apart from other fine dining restaurants is that it does not have silver service but rather encourages a family dining setting, with guests serving and sharing the food.
If you are looking for a casual business lunch to break the corporate ice, LPM would be ideal.
LPM has locations all over the world, including in London, Dubai, Miami, Abu Dhabi, Doha, and Hong Kong.
Turkiye applies to have doner kebab protected under EU law
- Meat-based dish could join the likes of Champagne, Serrano ham if approved
- Bloc can apply protections based on heritage value, ingredients, method of production
LONDON: Turkiye has applied to have the doner kebab protected under EU law, Metro newspaper reported.
The bloc famously enforces strict regulations on certain foods — including French Champagne, Spanish Serrano ham and Neapolitan pizza — in order to safeguard their production and preserve regional culinary heritage.
Issues including the sourcing of ingredients, method and place of production all go into determining what can and cannot be labeled as a protected food, with harsh penalties for those found to be profiting from items deemed not to match the legal criteria.
The doner kebab will undergo a three-month evaluation process to determine whether it too will join the exclusive list of dishes and foodstuffs.
During the process, other countries will be permitted to challenge the application over similarities to their own products, as happened in 2021 when Italy voiced opposition to the Croatian sparkling wine Prosek receiving protected status due to its apparent similarities to Prosecco.
Traditionally formed of meat marinated in salt, pepper, a number of other herbs and spices as well as tomato puree and yoghurt, the doner kebab can contain beef, lamb or chicken.
It is placed on a skewer and rotated against a fire, with thin strips sliced off and served in a flatbread or pitta with lettuce, tomato and onion.
Beef and lamb slices should be 3-5 mm in thickness, while chicken should be thinner at 1-3 mm per slice.
The dish is believed to be worth around $3.6 million annually to Europe’s economy, according to the Association of Turkish Doner Producers.
Where We Are Going Today: Sawada cafe in Riyadh
Sawada cafe is located in a plaza overlooking Olaya Street, Riyadh, making it an ideal getaway from the bustle of the city.
The coffee shop offers specialty coffees and desserts, but what sets it apart is its ambiance, with a bohemian-influenced interior design style, soft lighting, and decorative wheat plants lining the walls of the seating area.
Eclectic paintings from Saudi artists are displayed on the walls, providing an artistic touch.
Sawada is ideal for those looking for a quiet and calm spot to relax with friends. It is also good for studying or working — if you can ignore the light, ambient music playing in the background.
Various seating areas are available, including booths bordering the walls and benches overlooking the barista area. A designated smoking area with seating is well separated from nonsmokers sitting indoors.
Customers can also grab their coffees and head to the outdoor seating area or take a walk on the path outside the cafe.
With so many coffee shops and cafes opening in Riyadh, it can be difficult finding authenticity when it comes to coffee beans. But Sawada’s quality is revealed in its V60 drink, a pour-over coffee that highlights the subtle and smooth flavors of the beans.
The menu is standard, with many local favorites, including Spanish latte, flat white, cortado, cappuccino, and tea. Iced tea, an ideal thirst quencher in Riyadh’s summer heat, is also available.
Sawada offers a variety of desserts that can be paired with coffee, including pecan tart, classic date cake, croissants, sweet bars made out of dates, and toffee crumble.
Our recommended options are the chocolate cookies, the classic cheesecake, and the San Sebastian cake. A Snickers and Ferrero Rocher cake also looked appetizing.
We tried the matcha, but the large amount of milk overpowered the flavors of the tea. We recommend trying the signature or Spanish latte instead.
For updates and more information, check Instagram @sawada.ksa.
Where We Are Going Today: ‘Jon & Vinny’s restaurant in Riyadh
- The atmosphere and decoration of the restaurant are standard, with wooden bench-style seating and walls decorated using pizza boxes
Los Angeles-based Italian restaurant Jon & Vinny’s has opened a location in Riyadh serving pizza, pasta, desserts and coffee.
Located in Al-Sulimaniyah, the Italian restaurant has four locations in the US, all in California: Fairfax, Brentwood, Slauson and Beverly Hills.
The Riyadh restaurant features a more casual laid-back dining experience as opposed to other Italian restaurants in the Saudi capital that offer a more refined dining atmosphere.
If you are looking for a luxury restaurant for a quiet date night, this is not the best option, but if you are searching for a trendy hang-out spot, Jon & Vinny’s is suitable for you.
The atmosphere and decoration of the restaurant are standard, with wooden bench-style seating and walls decorated using pizza boxes.
The restaurant founders, Jon Shook and Vinny Dotolo, attended the grand opening in Riyadh on April 17, saying that their mission is to offer authentic food that captures traditional Italian flavors.
The prices on the menu are average, with dishes ranging from SR65-75 ($17-20).
The menu offers a wide variety of pizzas, from “The Rosy,” a tomato and olive oil pizza with parmesan, to the “The Lola,” with fresh burrata, tomato, basil olive oil and a dash of sea salt.
One thing to note is that the pizza is quite authentic compared to other options in the city. The pizza crust is crispy, light and airy, allowing the freshness of the tomatoes and herbs to shine through.
Unlike other Italian restaurants, Jon and Vinny’s also offers different options for crust dips, such as ranch, garlic, buffalo, creamy Italian, pomodoro and olive oil.
In terms of drinks, the options on the menu include juices, soft drinks and caffeinated beverages such as americanos, cappuccinos and other coffee.
You may try the house-made lemonade, which is refreshing but a bit on the sour side. It is definitely great for guests looking for something tangy and refreshing for the Saudi summer heat.
For pasta options, you can try the pesto pasta, known on the menu as the pesto parmigiano oregano. The pasta is perfectly cooked al dente and the sauce is tasty but nothing new or innovative.
The lemon pasta and the spicy fusilli are the two highlight dishes of the restaurant.
When it comes to meat, there are limited choices on the menu. You may try the braised meatballs with ricotta and garlic bread.
The meatballs are very flavorful and seasoned well, with the flavors of the spices in the meatballs complimenting the simple and fresh red sauce.
The garlic bread which is offered with the meatballs is a bit on the charred side.
Another notable option on the menu is the Caesar salad with cheese sticks.
The freshness and quality of the ingredients shine through in the simple dishes.
The restaurant is very trendy and social-media friendly. The wall of Jon and Vinny’s pizza boxes is the perfect backdrop for photos.
Although the restaurant is small, it does offer an open-style kitchen where guests can approach the kitchen area and see the chefs cooking each meal.
For dessert, the restaurant offers a variety of sweets, including cheesecake and chocolate cake.
You will find the staff incredibly friendly.
Jon & Vinny’s offers breakfast, lunch and dinner, and is open from 8 a.m. to midnight.
