The Virginian-Pilot’s Post

There is a growing problem in the United States with the fast food industry building design and floor plan layout relating to Back of house flow and front of house confusion with the influx of the Uber/Doordash p/u and delivery service and work flow. Now you may not like fast food and do not patronize these different establishments but for millions fast food is what is for breakfast, lunch,dinner or a snack, every day. General observations from the front end of the counter will show the flow to be non-existent and especially at peak times, where individuals are tripping over each other and equipment to fulfill orders. I can only imagine that if there was a poll of fast food industry workers the conditions they work in would rank extremely low, couple with this the added influx of online orders and it may become apparent why employee retention is not favorable. During the and Post Pandemic had seen less people with in person visits which has probably provided false metrics as far as daily traffic in person and it definitely elevated the online / drive thru numbers, but as we distance away from the pandemic (yes it was real) people are getting back out in the world. The model that McDonald's is using now where there are no counter persons and you the consumer order at a provided kiosk I feel is not a viable or good solution. And with that the back of house is still inundated with mediocre design at best. The one thing though that McDonald's did start to do is implement a online pickup area that has a good beginning to alieviting some of the back of house traffic. I use the word mediocre becuse this new model is slow to roll out and it will only be found in newer facilities. There are solutions to this and I feel that design professionals and corporate admin and management have not looked at clear cut solutions. Maybe they should change the name to Medium Speed Food becsue waiting for your "fast food " meal at Wendy's would not take 35 minutes, and you only had 30 minutes for your work lunch break. #mcdonalds #wendys #burgerking #arbys #kfc #carlsjr #hardees #tacobell #inandout #popeyes etc. etc...

If you’ve been keeping your eyes on the headlines, then you might have seen another example of location being the ultimate trump card… The Green Point McDonald’s is located right outside the DHL Stadium and is often the first dining choice after a game for up to 55,000 hungry Stormers fans. The lease for the property recently went on auction, and it resulted in a bidding war between McDonald’s and KFC. Ultimately, McDonald’s ended up retaining the lease, but at the whopping cost of R420,000 per month. While this seems excessively high, McDonald’s and the City of Cape Town probably first agreed on what a reasonable turnover is likely to be and then used this number to calculate a rental that McDonald’s could sustain. This means that Green Point McDonald’s expects to make well over R420,000 in monthly revenue, and it just goes to show how much of an effect location can have on any property, whether it’s residential or commercial. Numbers aside and maybe even more importantly, perhaps McDonald's can tell us whether the ice cream machine works at this location?

What's your City's plan to bring new restaurants and retailers to your community? Learn more about business attraction in "Reinventing Your City," by RMA's co-founders Christopher Brown and me, on Amazon. #restaurants #retailers #businessattraction #book #cityleaders #economicdevelopment #redevelopment

Why I’m Lovin’ McDonald’s… Ever thought about what really makes McDonald's tick? It's not just about burgers and fries—it's about owning land and property, big time. Sure, their golden arches are instantly recognizable worldwide, but what really intrigues me is their savvy property investments. Beneath every juicy Big Mac and cheerful Happy Meal lies a smart real estate move. So why does a fast-food giant focus on property? Simple: stability and revenue. By owning the land and buildings where their restaurants sit, McDonald's ensures a steady income from leasing deals with franchisees. This unique strategy has turned them into a real estate powerhouse. Ever noticed how every McDonald’s feels like home, no matter where you are? That's their genius consistency in action—same layout, same menu, everywhere. And get this: most of the folks running this billion-pound empire are teenagers. They've not only mastered the business but also play a role in city planning and economic development. With a rock-solid system that can be replicated anywhere on the globe, in any language, McDonald's isn't just a fast-food joint—it's a global phenomenon.

What's your City's plan to bring new restaurants and retailers to your community? Learn more about business attraction in "Reinventing Your City," by RMA's co-founders Kim Briesemeister and me, on Amazon. #restaurants #retailers #businessattraction #book #cityleaders #economicdevelopment #redevelopment

Imagine John, a bustling restaurant owner in downtown. His days are filled with managing the kitchen, overseeing staff, and ensuring his customers have a memorable dining experience. One day, John notices his commercial oven needs replacing soon. With little time to spare, he remembers Capital City Restaurant Supply (CCRS) introduced a new online request form for equipment quotes, designed for convenience. Instead of juggling multiple phone calls during business hours, John visits CCRS's website at his convenience. With just a few taps on his smartphone, he fills out the Equipment Quote Request Form, specifying his oven needs. Within moments, he receives confirmation that his request is with CCRS's customer account team. The next morning, John finds a personalized email from his CCRS account manager with detailed pricing options for commercial ovens that fit his needs, along with information on warranties, delivery and financing. John appreciates the efficiency, allowing him to make an informed decision without interrupting his packed schedule. And the best part? It's mobile-friendly, ensuring John can request quotes anytime, anywhere, directly from his phone. This scenario demonstrates how CCRS's online request form provides busy owners like John with the simplicity and accessibility they need when seeking pricing for restaurant equipment. Be like John! Bookmark this link: https://lnkd.in/gAaHxC9w #RestaurantEquipment #EquipmentQuotes #BusinessSolutions #ConvenientShopping #MobileFriendly #TimeSaving #CCRS #NorthDakota

Why I love ❤️ McDonald’s…. Did you know that McDonald's, the world's fastest and largest fast-food brand, isn't primarily in the business of burgers and fries? Surprisingly, their main focus lies in a different domain altogether: Owning Land and Owning Property 🔥 While McDonald's iconic brand is globally recognised, it's their property holdings that truly underpin their business model and someone that for me mainly fascinates me Behind every Big Mac and Happy Meal lies a strategic investment in land and property ownership. So why does a fast-food giant prioritise Property over burgers? The answer lies in the stability and revenue streams it provides. By owning the land and properties on which their restaurants stand, McDonald's ensures a steady income stream through leasing arrangements with its franchisees. This unique approach has made them one of the largest and most successful real estate companies globally. Have you also noticed that regardless of where you visit a McDonald’s, the seating arrangement, layouts, and menus are virtually the same? It's a testament to their brand consistency and designed system that allows for seamless growth. What’s also more Interesting, the majority of the staff behind this multi-billion-pound empire are teenagers. Not only have they perfected the business model, but they also contribute to urban planning and economic growth. With a solid systemised plan that can be understood implemented and used in any country and language in the world!

Are you an outsider? If not, you might want to reconsider. And here’s why… Your lobby is a constant crowd of diners and delivery drivers. That’s great for business, but terrible for the customer experience. And if you miss on the customer experience, well, that WILL solve your crowded lobby problem. In no time, in fact. But there’s a better way: Move your order pickup outside with exterior smart pickup lockers. With exterior smart pickup lockers, employees load orders from inside the store for customers and delivery drivers to pick up outside.  Not only does this streamline kitchen operations, but 3PD drivers and takeout customers are routed away from dine-in traffic, never needing to set foot in the store.  It’s a seamless pickup experience that leaves your lobby and dining areas spacious for everyone. But this is just one big benefit of being an “outsider.”  For more, check out this article in this month’s Restaurant Business Online. (Link’s in the comments.)

McDonald's was traditionally focused on the counter - the staffed tills behind which were big, bright, backlit menus, posters and later screens showing products available. Self-service touchscreens first augmented those counters, perhaps with the counters becoming a little lower key but still recognisably the traditional focal point of service. However visiting this Maccie D's on the A3 just outside Portsmouth, I was struck by how the traditional bright and obvious, kitchen backed, counter was nearly absent. Instead, a forest of self-service order points was the first thing I saw on walking through the door and, sitting down having selected deliver-to-table service, I noticed that the counter from which food came out of the kitchen was more reminiscent of a 20th century kitchen to dining room hatch in a semi detached house than the traditional counter. This is interesting in that the venue's design is deliberately refocusing the customer's gaze and engagement away from the very concept of the counter, a tool designed and perfected in an age where ordering meant asking a member of staff for something, who would in turn input the order and handle payment of physical cash before assembling the order from a stock of on-hand product immediately behind them, and toward machines and electronic payment methods that don't need a counter, or clerks, to operate them. My first ever job was at McDonalds back in the mid 90s and I still remember that we only accepted cash payments (someone once tried to pay by card and it seemed genuinely ridiculous, akin to someone trying to buy a Big Mac with bitcoin today) and on really busy days we'd have 'till backers' - people who would assemble orders in real-time as the till operator took the order and (cash) payment. Of course, this is all stating the obvious, but while an increasingly everyday phenomenon, it really is a symptom of a profound conceptual shift the full impact and ramifications of which on our economy and society aren't yet really known or understood.

Max vs. McDonald's? My friends know I'd choose Max every day – their fries are simply next-level! Last week, McDonald's opened a new location in Stockholm. Right across one of Max's. And most people would consider this a threat. But it reminded me of an old marketing truth. When there’s only one burger shop in town, people ask themselves: "Do I want a burger or not?" But when there are two burger shops? The question becomes: "Which burger do I want?" The takeaway? Competition doesn’t just threaten your business – it can grow the market! Instead of debating if they want a burger at all, consumers now start comparing. When more players enter, the focus moves from "if" to "which one." It’s not about eliminating competition – it’s about positioning yourself as the right choice. Do you agree?