McDonald’s Secretly Built a See-Through Restaurant in a Chicago Warehouse —Here’s What’s Inside
The fast food giant showed off the new concept to franchisees at its Worldwide convention in Las Vegas.
McDonald’s newest restaurant is hiding in an unmarked warehouse on Chicago’s South Side, and it’s unlike anything the chain has built before, Restaurant Business reports. Franchisees got a sneak peek during the McDonald’s Worldwide convention in Las Vegas. @McFranchisee snapped a few and put them on X.
Walk up to the front, and you can see straight through the glass walls into the kitchen, all the way to the fry station. There’s even a window where customers can watch employees make espresso drinks at a bar with stools.
Inside, the traditional front counter is gone, replaced by a single order window and temperature-controlled lockers where customers grab their food. Delivery drivers get their own separate pickup lockers outside. The kitchen is divided into two halves, with 40% of the space dedicated to drinks and desserts. Sensors on the equipment alert managers when something like the fryer oil needs changing.
The concept, part of a strategy McDonald’s calls “McDonald’s Next,” is expected to roll out to franchisees whose locations are due for a remodel or who are opening new ones.
McDonald’s newest restaurant is hiding in an unmarked warehouse on Chicago’s South Side, and it’s unlike anything the chain has built before, Restaurant Business reports. Franchisees got a sneak peek during the McDonald’s Worldwide convention in Las Vegas. @McFranchisee snapped a few and put them on X.
Walk up to the front, and you can see straight through the glass walls into the kitchen, all the way to the fry station. There’s even a window where customers can watch employees make espresso drinks at a bar with stools.
Inside, the traditional front counter is gone, replaced by a single order window and temperature-controlled lockers where customers grab their food. Delivery drivers get their own separate pickup lockers outside. The kitchen is divided into two halves, with 40% of the space dedicated to drinks and desserts. Sensors on the equipment alert managers when something like the fryer oil needs changing.
The concept, part of a strategy McDonald’s calls “McDonald’s Next,” is expected to roll out to franchisees whose locations are due for a remodel or who are opening new ones.
