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McDonald’s achieves equal pay for women and other underrepresented groups at corporate restaurantsMcDonald’s achieves equal pay for women and other underrepresented groups at corporate restaurants

Adjustments in 2022 will result in comparable pay among all company employees

Bret Thorn, Senior Food Editor

October 19, 2021

2 Min Read
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McDonald’s has essentially achieved equal pay for women and other historically underrepresented groups across company-owned restaurant and corporate employees in the United States, the company announced Tuesday.

Chicago-based McDonald’s said it employs more than 180,000 people, that employees of all genders now receive equal pay for comparable work at all company-owned restaurants, and that women are paid 99.16% of men for comparable work among corporate staff in the United States. Globally that figure is 99.85%.

A McDonald’s representative said the U.S. figure would reach 100% once adjustments are made during next year’s “compensation cycle.”

That announcement came after working with pay analysis expert Mercer to conduct a study of corporate staff and company-owned restaurants globally.

Around 7% of McDonald’s approximately 39,000 locations worldwide are company-owned, the representative said.

The announcement was made in a letter to the global McDonald’s system from global chief people officer Heidi Capozzi.

“Making McDonald’s an inclusive brand is a core value because it isn’t just the responsibility of one person or one team. It depends on all of us,” Capozzi said. “Over the past 18 months, we’ve worked together to create a future where equality, fairness and opportunity aren’t just goals, but the lived experience of every single person in our communities.”

Related:McDonald’s commits to leadership diversity; 35% of leadership roles will be held by people from underrepresented groups by 2025

Earlier this year, McDonald’s said it was tying senior leader compensation in part to goals it set for developing a more diverse leadership team. Those goals include having 35% of positions of senior director and above filled by people of underrepresented groups, such as women and people of color, by 2025. It set a goal of having at least 45% of those roles filled by women by 2025 and 50% by 2030.

McDonald’s said it would continue to conduct a global pay analysis annually.

“We recognize that to realize our aspiration [of equal pay] we must also keep actively attacking the systemic biases that negatively impact women and people with other marginalized identities,” Capozzi said in the letter. “We’ll do this by continuing to hire, promote, and retain diverse, world-class talent; by offering the most competitive learning and development programming among our peers; and by creating formal mentoring and sponsorship programs to accelerate success in our workforce. McDonald’s has also joined the Catalyst Gender and Diversity KPI Alliance, a group of DEI advocates, corporations, academics, and trade organizations that support the adoption and use of a set of key performance indicators to measure gender and diversity in their organizations.”

Related:Burger King parent RBI commits to diversity in hiring

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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