First look inside McDonald’s flagship described as “unlike any in the company’s portfolio”

McDonald’s flagship restaurant, Chicago 5

McDonald’s has launched its “reimagined” flagship restaurant in the US and declared it “unlike any in the company’s portfolio”.

The “one-of-a-kind” store – which offers a vision of what McDonald’s sites could look like in future – features a modern and environmentally-friendly design, with self-order kiosks, table service, mobile order and payment, and delivery providing new levels of customer engagement. .

The 19,000-square-foot steel and wood timber constructed restaurant was inspired by McDonald’s commitment to sustainability and has abundant green spaces and energy-saving features.

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This includes enhanced energy performance with an on-site solar panel array for renewable energy collection to offset part of the restaurant’s non-renewable energy consumption. An energy efficient kitchen and HVAC infrastructure has been put in place, with low oil fryers and demand-controlled fans helping to keep down costs.


The new design also incorporates an enhanced McCafé presence with a separate counter and baked goods display.

More than 70 trees at the ground level, a vegetated roof space and a floating glass garden of ferns and white birch trees. Native and drought resilient plants are being used throughout the landscape along with permeable pavers for the lot surface to minimize irrigation and reduce storm water run off.

Steve Easterbrook, president and CEO of McDonald’s, said: “Chicago is truly a special place for McDonald’s. Not only is it the new home for our modern global headquarters but new restaurant experiences that are unique to this city. We are proud to open the doors to this flagship restaurant which symbolises how we are building a better McDonald’s for our customers and the communities where they live.”

The restaurant was designed by Chicago-based Ross Barney Architects, while the interior including furniture, graphics and layout were designed by Sydney-based Landini Associates, a worldwide known design firm that has collaborated on other McDonald’s projects.

The restaurant is applying to become Leadership in Energy and Environmental Design (LEED) certified.

The Chicago flagship is one of the latest McDonald’s locations to undergo transformation into an ‘Experience of the Future’ restaurant designed to dramatically enhance the customer experience with more convenience, personalisation and choice.

McDonald’s EOTF restaurants are designed to leverage the convenience and technology of kiosk ordering and table service, the increasing functionality of the mobile app and the hospitality of workers in a more modern restaurant environment.

McDonald’s has approximately 5,000 EOTF restaurants in the US to date with plans to transform most all freestanding restaurants by 2020.

Tags : McDonalds
Andrew Seymour

The author Andrew Seymour

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