Word: mcdonald
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...tend to have a background in science or medicine. Jeffrey Kindler, 51, took a different path to the top of Pfizer, a position he won in July when Pfizer's board chose him to replace Henry McKinnell. A Harvard-educated lawyer, Kindler represented corporate clients from General Electric to McDonald's before joining Pfizer in 2002. He also did a stint as CEO of McDonald's shaky Boston Market restaurant chain...
...recently claimed patent infringements for Pfizer's upcoming inhaled-insulin drug, Exubera, and Pfizer is being sued over Celebrex, its controversial Cox-2 inhibitor pain medication. Bonus points: Kindler knows his way around Washington, which should help Pfizer navigate the regulatory swamp. He has some operations cred too. At McDonald's, he led the turnaround of Boston Market...
...Catalán, but Spain was a step ahead of me with its four distinct languages. It is simply impossible to tell who is a “Spaniard” and who is not, revealing their whole modus operandi for integration was wrong from the outset. Steven A. McDonald ’07, a Crimson magazine editor, is a biology concentrator in Currier House. In Spain, he learned that both Catalán and Castellan mean little when ordering tapas...
...Which brings me to the bar at Applebee's. The only meaningful difference between casual-dining restaurants and fast-food restaurants is that the former serve alcohol. (My Tuscan Shrimp Salad was nearly as fast as anything I could have eaten at McDonald's: it was delivered in under nine minutes.) But I found the Applebee's bar to be a ripoff. When I asked Cory, my bartender, for a margarita, he said proudly, "We have several!" (Everything said by Applebee's employees is uttered with unnecessary volume and transparently coached enthusiasm.) Cory then presented a huge drinks menu that...
...Applebee's succeeds - it brings even a food snob like me back - because it's reliable. All good cooks, from the chefs at the most expensive Manhattan palaces to the grease-slingers at a highway McDonald's, know that we want restaurant food to taste the same every time we eat it. Can local places deliver that standardization? Not always. Not usually...