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Is McDonald’s in a Downward Spiral?

Is McDonald’s in a Downward Spiral?

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McDonald’s reported its worst month of earnings in the past decade

Both in America and abroad, the popularity of the biggest chain fast food company in America has taken a nose-dive.

McDonald’s has taken a hit in the past several months, both from fierce competition from other fast service restaurant chains like Chipotle and Taco Bell, and internationally after a rancid meat scandal rocked China. This month, McDonald’s reported its worst monthly financial results in more than a decade, with a sharp drop of more than 2.5 percent. Although there are reports that this is mostly due to the ban on meat in Chinese McDonald’s, the fast food giant has actually struggled all year. Overall, McDonald’s has seen a slight decline in profitability nationwide.

Oddly enough, the company’s drop-off in profitability actually occurred during McDonald’s sponsorship of the World Cup according to Nation’s Restaurant News, during which they inundated traditional and social media outlets with campaigns on “futbol.”

It is possible that McDonald’s is part of the old regime of fast food giants, as newer companies like Taco Bell get ahold of breakfast, and as fast casual chains like Chipotle continue to show steady growth. Chipotle’s earnings have jumped 24 percent since last year.

“Going forward, McDonald’s is undertaking recovery strategies to restore customers’ trust and confidence,” McDonald’s said in a press release.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi

What Does McDonald's Have to Do to Stop Its Downward Spiral?

After months and months of depressing earnings reports, one question must be on every McDonald's exec's mind: How on earth can we turn things around?

Same-store sales fell 2.2 percent globally and 4.6 percent in the U.S. in November, McDonald's reported on Monday. The chain hasn't seen any growth in U.S. sales for over a year.

How can the fast-food chain pull itself out of the rapidly deepening rut? Here are four possible ways to turn things around.

Go fast-casual. As the fast-casual business increasingly cuts into the market for fast food, it may be time for McDonald's to try and ditch its cheap but low-quality reputation.

It seems the chain may be heading that way. "Today's consumers increasingly demand more choice, convenience and value in their dining-out experience," McDonald's CEO Don Thompson said in a statement.

At least some McDonald's locations are focusing on boosting the choice aspect, with a customizable menu that offers more options &ndash and pricier burgers. McDonald's "Create Your Taste" test platform is now expanding from four California stores to 30 locations in five more states, reports USA Today. By 2015, 2,000 U.S. locations will offer the menu platform, which allows customers to order more high-end burgers with toppings like eggs, smoked bacon and grilled mushrooms via tablet-like kiosks. The higher-quality burgers cost substantially more, with a customer burger with a drink and fries coming in at around $8.29, according to USA Today.

The option is additionally expanding nationally in Australia, where the platform has also been widely tested. Incidentally, Australia was the only bright spot in McDonald's Asia/Pacific, Middle East and Africa (APMEA) same-store sales, which dropped 4 percent despite Australia's positive performance.

Serve more chicken. With the expansion of the "Create Your Taste" platform, McDonald's is adding a second meat to the menu: Chicken. Now customers will be able to build their own chicken sandwiches at the kiosks.

Chicken was the surprise MVP of the quick service industry in 2014, with chicken chains like Chick-fil-A and Bojangles thriving and restaurants across the industry adding more chicken to the menu. Servings of breaded chicken sandwiches have grown an average of 3 percent over the last four years.

Chicken is seen as a healthier option than burgers, whether or not the sandwiches actually have a higher calorie count, helping the trendy fowl to fit in with the fast-casual trend. Additionally, with increased beef and pork prices, chicken is an economically sound options for restaurants interested in expanding their menu. Maybe it's time for the biggest burger chain in the world to downplay the hamburger and focus on chicken instead.

Simplify the menu. While the "Create Your Taste" menu sounds awesome in theory, it seems to run counter one of McDonald's plans: simplifying the overstuffed menu.

McDonald's maintains that to restore momentum in the U.S., it is "diligently working" to simplify the menu. However, in an October survey, the vast majority of franchisees stated that McDonald's had failed so far to fulfill its promise to streamline the menu, something that has been on the company's to-do list for about a year.

Regain China's trust. McDonald's U.S. same-store sales slump is disturbing for the chain in large part because there is no one problem the brand can focus on. At least in Asia, McDonald's knows what the issue is.

The scandal surrounding a McDonald's supplier selling expired meat has continued to damage McDonald's performance in Japan and China. Currently, the chain hopes to fix the problem by leveraging menu options and deals, but ultimately the only fix is to wait it out.

Yum Brands, who was also affected by the meat supplier scandal, estimated in October that recovery in the region would take at least six to nine months. So, internationally at least, it&rsquos a waiting game for McDonald's.

Did McDonalds taste the same 30 years ago?

Was fast food more natural back then or were there burgers exactly the same?

I was a kid in the 1980s and 1990s and only ate Happy Meals back then. I didn't have a Big Mac until the 1990s when they switched to vegetable oils and high fructose corn syrup. So I imagine that's the biggest difference. Everything tastes better in memory, of course.

I was a kid then but I remember it tasting the same. The nuggets were a lot worse because they had both dark and white meat ones. The dark sucked and everyone just threw them out. So eventually they switched to all white meat at some point after the year 2000. I think they chicken is a lot greasier now though.

Their old McChicken was much better than the current one. But the burgers and fries were all the same.

I have never noticed a difference in the burgers, the cheese or the buns.

I think the quality of fast food changed considerably in the mid 90s. I've rarely eaten it since.

I ate it in 2016 and in 2012 and both times it was not as good as it used to be. I no longer partake.

They stopped frying the fries in beef tallow and switched to vegetable oil in 1990 and a lot of people claimed that they didn't taste as good.

When I was a kid back in the '80s, we ate a shit-ton of McDonalds (and still stayed slim, because entertaining ourselves involved physical exercise).

Today, when I have the occasional McD cheat meal for some godforsaken reason I instantly regret, it tastes exactly the same as I remember it. I never minded the french-fry switcheroo other people did. Haven't had a shake in 20 years, so can't vouch for those.

[quote]They stopped frying the fries in beef tallow and switched to vegetable oil in 1990 and a lot of people claimed that they didn't taste as good.

R6 is correct. Even Julia Child commented on the change.

Personally, I was never a big consumer of McDonald's. In the past, I'd maybe order a Quarter Pounder with Cheese, or two Filet-o-Fish (originating from my Catholic hometown), but now, I only get something when I'm on the other side of the county shopping, and my blood sugar doesn't want me to wait until I can get home. Then, it's a Sausage McMuffin and a cup of coffee. They didn't have Sausage McMuffins when I was younger, but the Quarter Pounders have always tasted the same to me.

No, not at all. It might have even been more than 30 years since it's been good. The burgers were bigger and very tasty, especially the Quarter Pounder. The fries were excellent when they used beef tallow to fry them in. The fried apple pies were amazing. The shakes tasted real and probably were. Now everything there is a lab experiment of chemicals. Not just McDonalds but all chain restaurants, not just fast food, all of them. Even to places like Applebees and Red Lobster most of the food comes pre made and in many cases pre cooked and just reheated. The sodium levels are unreal. Some appetizer alone have close to 5,000 mg of sodium. Can you imagine what an entire meal has.

I actually think the food tastes better than it did when I was a kid in the 1980s, but their shakes are disgusting. Not the same at all.

And in the 80s I used to get their Chicken Salad Oriental which I loved, but nowadays their salads are gross and usually give me stomach upset.

It's adorable that people think food was better in the 60s.

It was even shittier and more artificial than it is now.

Americans have much higher standards and exceptions about food now then they did in the 50s and 60s.

The pies were delicious in the 1970's. The last time I tried one was about 8 years ago and it was awful.

Big Macs were good. At some point, they developed a grease taste that wasn't there before. I will eat a Big Mac a few times a year, but I always regret it as I feel like crap later.

I never ate it often enough to know. I had a Quarter Ponder about a year ago and I enjoyed it.

I miss the salad shakers from late 90s. I haven't noticed a change in the burgers over the years.

[quote] Americans have much higher standards and exceptions about food now then they did in the 50s and 60s.

Then why is obesity so much more prevalent now than then?

R15, the portions were way smaller.

The fries cooked in Beef tallow definitely tasted different and much better than now. I also think that the chocolate shakes were better. They used soft serve ice cream and chocolate syrup instead of whatever the stuff is that they use now. I have a meal there about once a year, usually the Fillet o' fish which is ok tasting. I'm surprised at how busy they seem to be when I drive by one of their restaurants.

A vegetarian told me that the french fries are no longer fried in beef tallow, but they are rolled in it during processing.

The food tastes like inventory kept in storage for 30 years.

That said, I still go when I'm in a hurry or in strange areas. At least three times a month.

[quote]Then why is obesity so much more prevalent now than then?

Portions and poverty. McDonalds is cheap.

I love the person above who says they don't eat there often. "Just" three times a month. LOL.

I just had a Fatburger her in L.A. which is what McDonalds used to be like in the '70s - real beef.

The fillet if fish is frozen pollock. The cheapest fish on the market. The milkshakes are made from soft ice cream and syrup from high quality Ghirardelli (sp?) chocolate. The salads are gross, I agree.

R19, sorry I wasn't clear. I said the food sucks and I still eat there at least three times a month.

It's like you and your crack dealer. You hate sucking his dick for a rocky of drywall, but you keep doing it in case he someday delivers real cocaine.

No, it didn't. The food does in fact taste different. In fact, I just saw a video on Youtube about some place that makes McDonald's meals the way they used to be made in the 80's. I'll link it if I can find it again.

This is unintentional perfection.

McDonalds here in Australia is so different than in the US. I was astounded by how bad it is there.

Each McDonalds here has a cafe with barista, the burgers are completely different from the US and always evolving. Ours are much better now than they were when I was a kid.

R26 The host of that show is so full of shit.

"Growing up in England, you never eat with your hands. Every thing is knife and fork, formal, and doilies."

Has that stupid fucker never heard of something called "Fish and Chips"? Served in newspaper and eaten with the fingers.

R29 I don't know anything about that guy. All I know is that I saw some other video of his where he ranted about ketchup and I thought he was a moron since. Anyway, I only posted the video for the sake of discussing what McDonald's use to taste like.

They used to have shredded onion on the meat of the burger when I was a lad. Much tastier than now.

Speaking of the Filet - O - Fish or Filet-IF-Fish as we're now calling it..

I swear it used to come with a full slice of cheese. This has apparently been some big debate as McDonald's took to posting on their website that the recipe has never changed since the sandwich was introduced. including the half slice of cheese.

In Australia the size has definitely decreased. Things like cheeseburgers are almost like mini burgers now. When I go to the USA I rather like McDonalds. It's very different and the breakfast scones are great.

The secret to the taste of McDonald's hamburgers has nothing to do with the (dreadful) meat: They put sugar in the buns.

In New Zealand, the chocolate shakes are great. Soft serve with chocolate sauce I would imagine. I would never touch American McDonald. The nuggets aren't as great as they use to be. Always super dry. French fries are good too.

R34 they put sugar in everything, including the fries.

Where is the place in r26 located?

And we certainty can be proud of that can't we R28!

Speaking of the buns, one thing they stopped doing was toasting the buns. In the old days the buns went through a conveyor toaster right before the sandwich ingredients were added, and it made a real difference. Now the bun is cold and nasty, and the the sauce hits it it turns to mush.

R34 & R36 - McDonalds openly spends millions of dollars per year on R&D in order to make their food as addictive as possible by increasing the salt and sugar content in everything they make. They also aim to make it as unfilling as possible so that people will eat more of it. Worst of all McDonalds aim to make it addictive to children through various ways and means that they try to hide.

That is their business model. Profit at any cost. Exactly like the cigarette companies business model.

McDonalds are also specifically responsible for the ongoing obesity epidemic of which we will feel the health effects shortly and for many decades.

Watch the excellent BBC documentary "The Men Who Mad Us Fat" which explains it clearly.

Those fucking diced onions are still there on the burgers. Hated them as a kid (and you couldn't order them to be held, of course, was always told to scrape them off if I didn't like them), hate them even more now.

Jesus Christ R38, it's a thread about McDonald's so I a gave response about McDonald's. Why bother getting involved if you're just going to be sanctimonious?

Run along and eat some activated almonds or kale chips or something.

I know, R41. Interestingly enough, someone I worked with once used to love eating at McDonald's because he would order a Big Mac combo, upsized, two fried chicken snap wraps, a filet-o-fish, and another large fry. and loved it because he could eat all that and not ever feel full. He thought it was like winning the lottery. It was gross.

Well around 30 years ago is when Coca Cola introduced "New Coke" which indirectly affected the taste of a lot of fast food.

R46 That is a ridiculous statement. Hardly anyone drank New Coke more than once. And it tasted like Pepsi, hardly a radical change.

Their little hamburgers were dried-up little deathwads then and they still are.

It seemed a lot tastier back then, maybe because I was a kid and didn't know any better. My siblings and I got a Big Mac as a special treat about once a month. Those things just seemed heavenly back then. I try one about every 5 years now and am disappointed every time. The patties are miniscule, the buns are close to charred, and they are stingy with the special sauce now.

Nah, I was an adult back then. Things tasted as bad as now. The fries were better due to the beef fat.

In the US, the shakes don't contain dairy. They're all chemicals.

the fries were more limp. I sort of liked them better that way.

Ugh. Who linked that video at r26. That asian guy in the video is such a homophobe. Don't watch it. (It isn't even relevant to our discussion really.)

I never noticed but I don't eat it much.

I think Burger King tastes better than I remember and Taco Bell is definitely worse. Taco Bell is the worst fast food offender in that regard. They skimp so much on their ingredients now. They used to just slop the meat and beans and cheese and wrap it up. Now they carefully allot only a tiny portion of each ingredient.

Two black olives on a Mexican Pizza is downright criminal.

R54: You get *two* black olives on your Mexican Pizza? Where in the world are you located - Martha's Vineyard? That sounds awfully luxurious! In my part of the world, I haven't seen a single olive on a Taco Bell item in many years - perhaps even decades. (Did the olives disappear in the mid-'90s?)

I also remember their green onions - another "luxury" that is long gone.

It's not that I strongly crave black olives - in general, I'm much more of a jalapeno person - but a few olives on your nachos can be a nice touch. What ever happened to garnish?

The French fries today have a terrible after taste I don't remember from my youth

[quote]Don't watch it. (It isn't even relevant to our discussion really.)

It isn't relevant except for the fact that they specifically talk about how McDonald's tasted differently years ago.

1987 was my 50th birthday and I had a McDLT which I loved, but have since discontinued. Their fries are "healthier" I presume due not being fried in beef tallow. I still enjoy the fries and I get McDonald's few times a week. I enjoy going to the restaurant and reading the paper for hours. I love their coffee. Easily the best out there.

[quote]I love their coffee. Easily the best out there.

There coffee is outstanding.

I'll not defend them much, they have clearly lost their way since the days of "Grab a bucket and mop . . .," but I remember sitting in meetings with them where they threatened to cancel the contract of any bakery using high fructose corn syrup in their buns. It was pure cane sugar or nothing for them, and it got to the point where their inspectors would ask to see the inventory records to make sure you were actually using sugar instead of HFCS. Their inspectors were also tougher than the Federal Food and Drug inspectors. There was a time they cared about quality. (Yes, I'm the same guy who posted in the Little Debbie thread).

They way I remember it, things started to go off the rails when they added breakfast. Breakfast changed the whole game as far as staffing and operations went. No more running the operation with teenagers when you need someone at 6am on. Tuesday, and now the franchisees had to schedule a 3 shift operation. Not only did it become much more difficult to run a McDonalds, the franchisees all bitched and moaned that they didn't make a dime on breakfast-- corporate did, but not the individual stores. I think that's changed now, but in the early days I remember several franchisees selling out instead of dealing with breakfast.

The other thing that happened about the same time was that the first generation of franchisees got to the age where they were ready to retire, and the early guys had a LOT of power within the organization, since many had large numbers of stores. Corporate hated them and they hated corporate. McDonald's bought most of them out and turned their stores into corporate units. Well, you can't hire a manager for what they were paying and expect them to produce the same results an owner-operator got, so the stores suffered, and it's been on a downward spiral ever since.

"Their" coffee is outstanding.

I remember McDonalds when it was considered new and exciting. As a kid my uncle drove us to the place. Even as a wee gay boy I recognized it wasn't actual food and was all about marketing. Those stupid arches.

The hamburgers were dry, preformed and dry, with ketchup, mustard and a pickle. The last time I ate a burger there (10 years ago) it tasted better than when I was a kid. Not good. Better.

The fries were bad, too. Greasy and salty, with a weird sheen. I don't know if they've improved. I doubt it, since children and "urban" people are the target audience today.

You guys inspired me to stop at a Burger King that I have been driving past for years with no interest -- and it was surprisingly good. Empty inside, girl at counter was a sweetheart, smelled great in there like real meat cooking and still inexpensive. Burger Kings are heavy on the franchise thing so sometimes you get a real dud and that can turn you off for years. Find a good one and go there, seems much healthier than Mc's. And no goddam onions on the meat either.

The hamburgers and fires definitely tasted different in 50/60's. It was far better tasting but I'm sure it was just or more unhealthy for you than it is today.

When I was in High School we were allowed to leave for lunch so we would run across an 8 lane highway (not at the crosswalk) to McDonald's. No indoors then. There was a tiled row of seating on either side the whole length of the building and we would sit there to eat. A hamburger, french fries and coke cost the same amount as the school lunch. 35¢ total

McDonald's was never about the food. If you remember back in the 1960's the miracle of McDonald's was how clean it was--you had the guy picking up the trash in the parking lot, the restrooms were spotless, the kitchen was in plain sight and immaculate, the employees wore uniforms and were well groomed. There was no cigarette vending machine or jukebox or pinball, and the place wasn't a hangout for every teenager in town. Compared to the average independent drive-in or greasy spoon restaurant they were palaces. The food was cheap and the service was fast, but those were secondary to the environment.

Egg Twisty Pasta

In Hong Kong, McDonald's restaurants do things a little differently than what we're used to in the 'ol U.S.A. Inspired by a blend of Chinese and British cuisines, the menu offers locally inspired treats like the soy milk matcha, sweet corn, and taro-infused desserts. But perhaps the most "Hong Kong" items on the menu are "Twisty Pastas," McDonald's take on the autonomous territory's traditional macaroni soup breakfast.

The McDonald's Twisty Pasta breakfast features spiral pasta in a savory broth with peas, carrots, and corn. The soup can be served with hot chicken or tonsoku broth and topped with ingredients like egg, ham, sausage, or grilled chicken.

If you ever make it to Hong Kong to try this brothy breakfast, be prepared to wait. McDonald's Hong Kong restaurants are notoriously packed. But bonus: most locations are open 24 hours and staffers — get this — bus your table after you're done.

McDonald's sales plunge. CEO calls results 'disappointing'

The fast food giant reported a 10% drop in quarterly sales and earnings per share on Thursday. And while that was good enough to beat Wall Street's meager expectations, McDonald's CEO Steve Easterbrook called the results "disappointing."

McDonald's has been struggling, and the troubles led to the ouster of former CEO Don Thompson in January.

Since taking over, Easterbrook has stressed that McDonald's must make big changes to convince people that they should eat at the Golden Arches.

Easterbrook unveiled the company's turnaround plan in May.

That announcement had a lot of marketing gobbledygook phrases like "modern progressive burger company." But it left many analysts wondering: Where's the beef? That was a famous old slogan from rival Wendy's ( WEN ) .

Wall Street -- and customers -- wanted more details about how the company planned to spruce up the menu.

Easterbrook said in a statement Thursday that the company is "seeing early signs of momentum" and predicted a sales rebound in the third quarter. Thursday's results showed a decline in same-store sales of 0.7% worldwide and 2% in the United States.

But for McDonald's to get back on track, it all comes down to the food. And it seems that customers, especially Americans, are still not happy.

The company noted that a main reason for the tepid results was because "featured products and promotions did not achieve expected consumer response amid ongoing competitive activity."

Translation: The food stinks and consumers are going elsewhere.

Younger consumers are increasingly flocking to fast casual chains like Shake Shack ( SHAK ) , Panera ( PNRA ) and Chipotle ( CMG ) . McDonald's was ironically once a big investor in Chipotle.

And McDonald's faces stiff competition from Yum! Brands ( YUM ) (which owns KFC, Pizza Hut and Taco Bell) and Burger King owner Restaurant Brands ( QSR ) .

During a conference call with analysts, Easterbrook did give some details on how McDonald's was hoping to win customers back with better food.

He said that many restaurants have implemented new cooking methods, such as toasting the hamburger buns longer and changing how meat is seared and heated up. The hope, Easterbrook said, is "hotter, juicier sandwiches."

But Easterbrook was not promising any miracles overnight.

"There is no silver bullet. No one move will turn a business. There's been a decline for nearly three years," he said.

Easterbrook added that McDonald's is focusing more on revitalizing the core menu. New product launches will happen, but they're not going to be the main priority.

Instead, he said customers should expect more regional menu items, such as the popular lobster roll in Boston. (Paging Pedro Martinez!)

McDonald's is also reportedly set to soon make its all-day breakfast experiment permanent. Taco Bell, Dunkin' Donuts ( DNKN ) and Starbucks ( SBUX ) are all engaged in a breakfast food war.

But Easterbrook said the company is still trying to figure out if all-day breakfast will make economic sense and help simplify the company's menu.

The company also hopes that former White House press secretary Robert Gibbs, who was hired by McDonald's last month, can help boost its brand image in his new role as global chief communications officer. (You want spin with that Big Mac?)

McDonald's has another big challenge beyond the food. Wages are going up -- and that could hurt profits.

In April, the company announced plans to give 90,000 workers a raise. That applies on to employees at company-owned restaurants and not those owned by franchisees.

But there is growing momentum for minimum wage hikes across the country. New York governor Andrew Cuomo wants to boost the minimum wage for fast food workers to $15 an hour, for example.

During the call, CFO Kevin Ozan said that labor costs did go up in the second quarter because of higher minimum wages in some states.

Ozan also noted that the company's decision to boost pay for workers at its company-owned stores should hit profit margins in the second half of the year.

But he added that the higher wages should not put "undue pressure or anything that's going to harm our business . as long as the playing field is level across industries."

Still, Easterbrook conceded that franchisees are not happy about the prospect of wage hikes. "Understandably, they're concerned," he said.

So McDonald's has a long way to go before it convinces diners and investors that the new strategy will work.

Shares of McDonald's fell about 0.5% Thursday. The stock is up 3% this year but it has lagged the broader market and nearly all of its competitors by a wide margin for the past few years.

History of McDonald&rsquos

Dick and Mac McDonald moved to California in the 1940&rsquos and started up some drive in restaurants that offered 15 cent hamburgers. When these succeeded, they started offering their concept as a franchise.

Ray Croc, a native of Chicago, visited the McDonald&rsquos brothers operation in the 1950&rsquos and became their franchise agent.

Croc opened up the first restaurant for McDonald&rsquos System, Inc., a predecessor of the McDonald&rsquos Corp. in April, 1955. The company then acquired the rights to the McDonald&rsquos brother&rsquos company in 1961 for $2.7 million and fast-food chain was born.

Today, McDonald&rsquos has over 36,000 restaurants in over 100 nations around the world.

What Is McDonald’s Core Issue in 2Q15?

McDonald’s (MCD) may report yet another disappointing quarter of total same-store sales growth. A company as big as McDonald’s, which has about 36,000 restaurant locations worldwide in key markets, has less room to add more units. Comparatively, Chipotle (CMG) has about 1,700 restaurant units in total and Shake Shack (SHAK) has under 100 units in total. The Consumer Discretionary Select Sector SPDR Fund (XLY) holds 1% of Chipotle along with 1.5% of Yum! Brands (YUM) and 3% of Starbucks (SBUX).

So, as opposed to generating revenue by means of adding more units, McDonald’s must rely on increasing same-store sales growth to drive its revenue. However, the company began running into trouble with total same-store sales growth beginning in 2012. The company’s same-store sales growth dropped from a high of 9.6% in the month of December 2011 to 6.7% in the month of January 2012.

Growth inched up for the next two months to 7.5% and 7.7% in the month of February and March 2012, respectively. But from there on, same-store sales growth started its downward spiral, hitting negative territory of -1.8% in October 2012, which was also the first month of negative same-store sales growth.

The situation continued to worsen

In 2013, the situation worsened with five out of 12 months experiencing negative same-store sales growth. In 2014, eight out of 12 months experienced negative same-store sales growth, and in 2015, growth has remained in negative territory with May 2015 marking the 12th consecutive month of total negative same-store sales growth for McDonald’s.

The recent decline in same-store sales growth was a result of “negative guest traffic,” as stated during its 1Q15 earnings call. It basically means that fewer people are walking into McDonald’s year-over-year. In the next part, we’ll see what may have caused negative guest traffic.

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"Assuming no redemptions by Legato stockholders, the all-stock transaction implies a pro forma enterprise value of more than $1.3 billion at closing and approximately $1.7 billion inclusive of contingent consideration," Algoma Steel said in a statement on Monday. The deal is expected to provide Algoma Steel with $306 million of capital, including a $100 million fully committed private placement with key investors, the statement added Algoma Steel will become a publicly listed company as a result of the deal, with its shares traded on the Nasdaq stock market.

OTT Rules Take Effect on 26 May: Twitter, Facebook Yet to Comply

The government’s rules will come into effect from 26 May.

Man who left feces and shouted anti-Semitic slurs in Broward has been arrested, police say

A man who police say spewed anti-Semitic slurs and left human feces outside a Hallandale Beach synagogue is in custody.

Knight time: Rookie saves 36, Panthers top Lightning 4-1

SUNRISE, Fla. (AP) — The Florida Panthers entrusted their season to a rookie goalie making his playoff debut. Spencer Knight delivered, in a huge way. The 20-year-old Knight stopped 36 shots, Mackenzie Weegar had a goal and an assist, and the Panthers beat the Tampa Bay Lightning 4-1 on Monday night in Game 5 of their Central Division playoff series. The Lightning still lead the best-of-seven series 3-2 and host Game 6 on Wednesday night. But Knight — the third different goalie to start for Florida in this series — stymied the reigning Stanley Cup champions. Mason Marchment and Patric Hornqvist scored for the Panthers, and Frank Vatrano added an empty-netter with 14.6 seconds left. Aleksander Barkov had a pair of assists. Ross Colton had Tampa Bay's goal, and Andrei Vasilevskiy stopped 34 shots. Knight was 4-0-0 after turning pro following his sophomore season at Boston College and signing with the Panthers. And following the struggles of Sergei Bobrovsky and Chris Driedger in the first four games of the series — they gave up a combined 19 goals — the Panthers began dropping hints on Sunday that it would be Knight’s turn, then let more clues emerge at Monday’s morning skate. They didn’t officially announce Knight as the starter until pregame warmups began Monday. With the way he played, there might not even be a need to ask about who starts Game 6. Knight stopped each of the last 36 shots he faced. And the roars from the season-high crowd got louder throughout the night. It took the Lightning all of 53 seconds to get on the board, scoring on the first shot Knight saw. Blake Coleman got past Florida’s Keith Yandle and a sprawling Jonathan Huberdeau along the right-wing boards, waited for Knight to slide his direction and then tapped the puck back into the slot. Colton had nothing but net to shoot at, and just like that it was 1-0. Things stayed that way until — for the second time this series — a football coach happened to go a little crazy. Miami Dolphins coach Brian Flores got the crowd into a towel-waving frenzy in Game 2, and the Panthers quickly responded with a goal. Same thing happened in this one Miami Hurricanes coach Manny Diaz waved his rally towel, the building got loud and then even louder when Weegar controlled the puck off a face-off and got one over Vasilevskiy’s left shoulder to tie the game with 13:41 left in the second. And with 3:05 left in the period, Florida took the lead when Marchment — after Barkov went this way and that way behind the net, biding his time before throwing the puck in front — connected from the slot for a 2-1 edge. Hornqvist deflected in Barkov’s shot from the high slot early in the third, the power-play tally making it 3-1 Florida. Knight did the rest. He played an elimination game for Boston College two months ago, losing 4-1 in the NCAA Tournament before 1,134 fans in Albany, New York. He beat the Stanley Cup champs 4-1 on Monday. His teammates, one by one, mobbed him when the final horn sounded. And Florida's season lives on for Game 6. UNDER PRESSURE The Panthers improved to 4-6 all-time when facing elimination, including the one win it got to stave it off temporarily in last season’s play-in round against the New York Islanders. Tampa Bay is now 18-12 when it has a chance to close out a series. YOUNG KNIGHT Knight, at 20 years and 35 days, is believed to be the seventh-youngest goaltender to appear in the Stanley Cup playoffs. Harry Lumley was 18 in his first postseason game and Tom Barrasso, Bill Ranford, Grant Fuhr, Don Beaupre and Martin Brodeur all made their playoff debuts at 19 years old. He’s the youngest goalie to make his playoff debut in an elimination game. DOUBLING UP Monday was a rarity for South Florida. It was only the fourth day with the Panthers and Miami Heat having postseason games on the same day. The others: March 17 and March 20, 2016 and this past Saturday. ___ More AP NHL: and Tim Reynolds, The Associated Press

Calls for clarity after Covid hotspot advice updated

Officials said the variant was spreading fastest in areas including Bolton, Leicester, Kirklees and the London borough of Hounslow.

Should Laker fans be worried about falling 0-1 to the Suns?

Chris Haynes and Vincent Goodwill look back at the Los Angeles Lakers' 99-90 loss to the Phoenix Suns on Sunday. LeBron James and Anthony Davis failed to deliver strong games should fans be worried that the defending champs may get bounced in the first round? Hear the full conversation on Posted Up with Chris Haynes. Listen on Apple Podcasts, Spotify or wherever you listen.

Is McDonald's Leaving Him Behind?

“You’ll never believe what happened to me today.” I hear as he picks up the phone. No greetings, no politeties, just right into the story.

“I went to McDonalds and ordered a Big Mac, Quarter Pounder with Cheese and a Fish Sandwich.”

I was taken aback by the size of his order but remained quiet.

“Do you know what the guy told me? He told me to pull over to the side and wait until my meal was ready.”

“Did you wait?” I asked him still focused on the size of his meal and the fact that even after heart surgery he still has such unhealthy habits.

“Yeah,” he said with shame. “Can you f’in believe it? A McDonald’s without a Big Mac?! It’s like you without a pen.”

His cardiologist had done the same thing to him a few days earlier—he blatantly explained to Mitch and all his other patients who had an afternoon appointment that his time, an hours worth, was more important than theirs. With the doctor, he left. “Sounds like you value your time?” I suggested. “It’s happened to me before too,” I commiserated. “When I order a bunch of shakes. And once for French fries.”

We hung up and I promptly shared the story with my husband—"a McDonald’s without a burger,” I regurgitated. My husband knows more about the current trends in quickservice restaurants than I do. He eats on the run. “Well sure,” he explained as he so often does. Think how we ordered grub hub last week and the pre-order pre-pay system at Starbucks. It’s at McDonald’s now.” He laughed. “They looked at the fast food model and made it more convenient.”

I picked the phone back up and mirrored Mitch’s behavior. “It’s societal jet lag, Mitch. It’s the last chapter I need to write for the book.” He was silent. “ I explained, you know how people pre-order their coffees, run into Starbucks and pick-up their order without paying the cashier?”

“Yeah, they use their phones to pay too. Not me, I use cash. Cold. Hard. Cash.”

“Exactly,” I replied. Years ago when drivethru was introduced people in China parked their cars and walked up to the window. “I’ve been reading this book, Industries of the Future by Alec Ross and that’s where technology is going. It’s good, because it will even the playing field, it will eliminate check cashing. It’s societal jet lag, Mitch. If you don’t understand the technology, you feel left behind. Like it’s you. Like there is something wrong that you did. And that lack of understanding creates that downward spiral in your brain. The one we get from longing for the past and not looking toward the future.”

“You better write that chapter.” He said. “Gotta go.” He started into another conversation at his office. Fumbled to find the talk-off key and hung up.

Here Are 35 Of The Most Interesting Mcdonald’s Restaurants Shared By “Nonstandard Mcdonald’s” Twitter Account

Violeta Pročkytė
Community member

There's no one in the world who doesn't know what fast food is&mdashsome love it, others detest it, but the famous brands are almost seared into our brain. Certain fast food chains operate at a local level only, and then there are those that are spread all over the world. McDonald's is perhaps one of the few brands that even people who have never tasted fast food will recognize.

With such popularity comes variety. The chain's restaurants can be found in the middle of bustling cities and in remote places, with fascinating designs and astounding architectural decisions. And one Twitter user decided to collect the pictures of these unique restaurants in one place. This user going by the name of Nonstandard McDonald's (@nonstandardmcd) dedicated time to preserving the only architectural heritage of the western world&mdashMcDonald's restaurants! Since its conception, the account has gained 101.6K followers as fans of the fast food chain happily shared their insights, opinions, and pictures. And here are some of them.

Watch the video: Have Video Games been on a Downward Spiral?


  1. Kirr

    You couldn't be wrong?

  2. Rudo

    Relevant. Please tell me - where can I find more information on this subject?

  3. Dinos

    I think you are wrong. I'm sure. I can prove it. Email me at PM.

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