McDonald's is getting rid of its self-serve drink stations

The burger giant is ditching self-serve soft drinks by 2032 to “create a consistent experience” across its different ordering channels.
The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.
GM Steven Chandler honors the restaurant’s legacy while moving it forward in step with the trends.
Co-founder and Chief Visionary Officer Alexis Schultze Parra collaborates with brands outside the food and drink category to grow the audience for juices, smoothie and bowls.
CMO Cindy Syracuse differentiates the brands through strategic menu promotions in the crowded burger and pizza segments.
The chicken wing chain’s system sales soared 27% last year as customers flocked to its restaurants for sandwiches and wings. But its stock price declined.
Marketing Bites: The burger giant becomes WcDonald’s on Monday, with a limited-time spicy WcNugget sauce. Plus, Zoup! has a new name but the exclamation point isn’t going away.
Known for concepts like Carbone, The Grill and Dirty French, the multi-concept operator will bring dining options to both existing and new properties under development.
The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.
Event and catering professionals gathered in Austin, Texas, last week for Catersource + The Special Event to discuss industry challenges, trends and more.
The parent of McAlister's Deli, Auntie Anne's, Cinnabon, Carvel, Jamba, Schlotzsky's and Moe's Southwest Grill is evolving into a "platform business."
Restaurant Rewind: A once-celebrated New York City chef confirmed the rumors when he revealed his double life as a mob wise guy. Here's his story.
New and remodeled shops will follow new guidelines to make them more accessible for customers and workers. The first such location opened Friday in Washington, D.C.
The startup uses robots and tunnels to move food from kitchen to car. It believes it can one day connect entire cities.
The Bottom Line: But where that action should take place is the question. Many operators believe the brand should be a testing ground for McDonald's own beverage program.
The Bottom Line: Snow and cold in January kept customers from visiting restaurants. Here's why this might be a bigger influence in the future.
Discover how mastering food cost variance can significantly enhance your restaurant's profitability and operational efficiency, ensuring you stay ahead in the competitive culinary industry.
Embracing the global market, how bonchon's unique approach to Korean cuisine and franchising is making waves
The pandemic was tough on everyone in charge of running a business. Here’s what savvy operators need to be aware of.
The accusations, leveled in Chicago and Philadelphia, are part of a wave of stepped-up union activity in recent weeks.
A Deeper Dive: The National Restaurant Association’s Hudson Riehle joins the podcast to discuss the group’s annual State of the Industry Report.

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