McDonald's India Leverages AI to Launch ‘The Signature Collection’

‘Imagined in AI’ campaign brings an interactive experience for customers to imagine ‘The Signature Collection’ gourmet burgers.

New Delhi, August 2024 – Ever imagined a McDonald’s burger in AI? McDonald's India – North and East is all set to leverage generative artificial intelligence (AI) to launch its new ‘Signature Collection’ of gourmet burgers. The brand has launched ‘Imagined in AI’ campaign, bringing to life gourmet burgers by combining user-provided inputs with AI-generated visuals, offering customers a unique, interactive experience with the brand along with a chance to avail exciting offers.

Imagine a Perfect Burger with AI

Each McDonald’s customer becomes a culinary expert figuratively, as they use an AI chatbot to imagine a gourmet burger. The chatbot will prompt users to select from a diverse range of ingredients from classic favourites to unique, exotic options, and creative combinations to craft a gourmet burger that brings gastronomical dreams to life. Through this initiative, McDonald’s aims not just to engage customers but also involve them by inculcating their imagination in its upcoming collection much ahead of the official launch. 

Join the McDonald’s Signature Collection Club

Once customers have imagined their signature burgers, they get the chance to join the exclusive McDonald's Signature Collection Club* and avail exclusive offers.

How to Participate

  • To participate, customers can click the link: ‘Imagined in AI’ to access the AI chatbot.

  • Start imagining McDonald’s Signature burgers, after agreeing to general T&Cs.

  • Imagine all ingredients (bun, patty, exotic veggies).

  • Voila, welcome to the Signature Collection Club.

  • Customers can collect their reward card from their nearest McDonald’s restaurant (in North and East India)

The Signature Collection of burgers will be available across select McDonald’s restaurants in North and East India starting 4 September 2024 and will be gradually available across rest of the restaurants in the region.

Customers shot 2 McDonald's employees after being told to leave due to coronavirus restrictions

Two customers shot two McDonald's employees in Oklahoma City after they were told to leave the store's dining area The suspects got angry and took out a gun when they were asked to leave due to coronavirus restrictions that were in place

Two workers were shot and a third was injured, Henderson said, during "the melee that ensued." Police told CNN affiliate KOCO that one of the victims was shot in the leg while the other was shot in the shoulder. Both injuries are considered non life-threatening, the affiliate reported .Police at the scene also said a female employee sustained lacerations to her head, KOCO reported.

The incident is one of a multitude of protests from residents across the country responding to restrictions in place to combat the virus. In Michigan, a Family Dollar store security guard was shot after telling a customer to wear a face mask -- a mandate in place by the state for all retail stores.

Also in Michigan, a man wiped his nose on a Dollar Tree worker's shirt after the employee told him he needed to wear a mask.In southern California, a customer wore what appeared to be a Ku Klux Klan hood during a trip to the grocery store -- and repeatedly ignored staff requests to remove it.

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COVID-19: How is the Foodservice Industry Coping?

The world's latest crisis - COVID-19 - has taken over our lives, irreversibly shifting our economy, society and lifestyle. But how has it affected the foodservice industry - and what big changes are on the horizon? Find out more about how coronavirus has impacted our industry and what foodservice operators should consider when adapting their business to life as our 'new normal'.

How is the industry changing?

Though the pandemic is still in its early stages, we've already seen a considerable shift in how consumers are getting their food, and how local restaurants and foodservice providers are responding.

1. Local farm shops are booming

One of the biggest shifts has been that of consumers turning to local farms for their fruit, vegetables, meat and dairy produce. While grocery stores have experienced severe shortages in supply, farms shops have been able to offer local shoppers a steady stream of fresh goods.

Another big advantage of local produce is that people know where their food is coming from, which not only helps them feel more secure about avoiding shortages from hard-hit countries, but also helps them contribute to the local economy, supporting local businesses that otherwise might not have been able to ride out the storm.

2. Restaurants are shifting to take-away or delivery models

Restaurateurs have been quick to adapt their business model to offer their customers more flexible, pandemic-friendly dining options. This has caused a surge in take-away and delivery service options, not only from quick service or fast-casual restaurants but also from higher-end restaurants.

While the commission fees of delivery service providers can be off-putting for many restaurateurs, there's good news on the horizon. Many delivery services are adapting their business models by reducing or eliminating their fees or opting for a flat-rate, subscription option so restaurants can get a better return on their margins.

But what about food safety concerns? Most restaurants have implemented stringent health & safety regulations to protect both their staff and their patrons - covering everything from sourcing, to preparation and service. In China, foodservice operators like McDonald's have responded with contactless pick-up options where customers don't have to make any contact with the staff.

3. Independent businesses are seizing the day

As many international chains such as McDonald's, Subway, KFC and Burger King have decided to close stores altogether, there's a growing opportunity for small, independent businesses to fill the gap. These businesses are more agile and flexible as they employ fewer staff and are therefore able to react quicker to serve local customers. These customers are likely to spread the word throughout their local communities, further boosting the success of these businesses and building a loyal customer base that's likely to stick around well after the dust has settled.

Food & workforce safety tips

Here are the key factors that any foodservice business should consider.

  • Set up clear protocols for your establishment and communicate these to all of your partners, suppliers, employees and customers.

  • Employees handling food should wash their hands for at least 20 seconds and wear gloves, a mask and/or hairnet as recommended.

  • Employees should stay at least 2 meters away from customers and coworkers, to comply with social distancing recommendations. 

  • While 'open food' areas such as buffets do not pose an increased risk, customers and employees should continue to behave in a hygienic manner. Where possible, food should be pre-packaged

    For restaurants offering a delivery service:

  • Delivery staff should be well-trained and adhere to public health advice regarding the collection and delivery of orders.

  • Drivers should wear clean (and when necessary, protective) clothing, and sanitize their hands before and after every transaction.

  • Delivery vehicles should be kept clean, in good condition and free from sources of contamination. They should be disinfected regularly.

  • Where possible, 'contactless delivery' options should be offered - where food can be left at the front door or on the porch.

  • You may want to consider limiting the range of menu items on offer to simplify the production process and streamline your operation.

  • Food packaging should be controlled, to make sure that it is suitable for different food types (some packaging is not suitable for hot food).

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SG Clean Quality Mark Extended to Tourism and Lifestyle Businesses as part of Nationwide Efforts to Uplift Sanitation and Hygiene

 In light of the on-going Coronavirus Disease (COVID-19) situation, Enterprise Singapore (ESG) and the Singapore Tourism Board (STB) have rolled out the SG Clean quality mark to the tourism and lifestyle sectors. Among the first to be certified are those along the popular Orchard Road shopping belt, which include food and retail businesses in malls such as Plaza Singapura and ION Orchard; Grand Hyatt Singapore; and the Singapore Visitor Centre 

 Establishments like Charles & Keith, Golden Village, Jean Yip Hub, Jumbo Seafood, McDonald’s and TungLok are on board SG Clean

Two other hotels outside of Orchard Road have also been certified – Village Hotel Sentosa and Shangri-La’s Rasa Sentosa Resort & Spa.

Grand Hyatt Singapore and several businesses at Plaza Singapura received their SG Clean quality mark from Mr Chee Hong Tat, Senior Minister of State for Trade and Industry, and Education – following a visit to the premises.

ESG and STB will encourage more than 37,000 businesses within the tourism and lifestyle sectors to sign up for the SG Clean certification programme.  

To be certified, businesses have to go through a seven-point checklist tailored to the requirements and operations in the various sectors

ESG and STB have appointed qualified, independent assessment organisations to certify that participating establishments have met these requirements, and continue to maintain these practices. Businesses assessed to have met the criteria will be awarded the SG Clean quality mark. Assessment and certification are complimentary for businesses.

For further details :

(Refer to Annex A: List of certified establishments to-date)

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