McDonald’s to protein-packed meals to US

To stay competitive in a changing market, McDonald's plans to introduce a variety of protein-packed meals in the United States. The fast-food giant aims to tap into the growing demand for protein-rich options, particularly among Americans using weight-loss drugs like GLP-1. According to McDonald's USA president Skye Anderson, around 30 million Americans are already taking such drugs, while an additional 60 million are actively seeking more protein in their diets.

McDonald's has found success with its hand-breaded chicken in Asia, where it has boosted sales and ratings at thousands of restaurants and a few locations near Chicago. The company plans to expand this product to more U.S. markets and Ireland the following year.

In addition to protein-focused meals, McDonald's intends to test products like egg bites and bowls to cater to customers looking for different portion sizes. The company's chairman and CEO, Chris Kempczinski, emphasized that McDonald's will need to attract customers from competitors and become more efficient to sustain growth. To achieve this, the fast-food chain intends to automate various tasks, including inventory management and scheduling, while enhancing kitchen operations.

Chairman Kempczinski stated that the companies thriving in the future will be those that generate more demand and deliver it more efficiently.

The planned restaurant upgrades at McDonald's will include lockers for delivery orders, more visible coffee preparation areas, larger play areas, and redesigned kitchens. The company will also roll out scales designed to improve order accuracy, with the goal of installing these machines at 20,000 locations by 2028. Furthermore, McDonald's will introduce ArchIQ, an AI-powered system developed in collaboration with Google, to enhance order accuracy and automate scheduling, inventory management, and other tasks.

McDonald's Chief Financial Officer, Ian Borden, revealed that this AI-driven drive-thru ordering system, Archy, could potentially save at least 50 labor hours weekly at a typical restaurant, despite customers often preferring human interaction over touchscreen ordering kiosks.