The operative strategies emanating from McDonald’s Corp. headquarters in response to October’s disappointing sales trends have been everyday value and premium new menu items, and some products currently in test market may satisfy the company’s need for both. This week, McDonald’s restaurants in Northern California began testing three new varieties of Quarter Pounders, while a McMuffin made with egg whites, which the chain had hinted about in September, made its ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.