Next Gen QSR Concept Evaluation

McDonald’s developed three prototype test restaurants to address a range of emerging trends. The Halverson Group evaluated a number of areas including new store designs, customer behavior within the new designs, new merchandising elements and operational efficiencies both in the restaurants and the drive though. A mix-method approach was used which included contextual interviews, mobile eye tracking, and video ethnography.Recommendations for improving the many elements of the test restaurants were given. A “customer point-of-view” section was provided that described customer behavior during each stage of their visit and recommendations for improvement. Additionally, a “deep-dive” was performed on key merchandising elements within each stage, such as the kiosk, interrupt panels, side panels, navigation signs and menu boards.