Russian-owned McDonald’s successor opens in Moscow


Three months after McDonald’s was suspended in Russia, hundreds of people flocked to its famous former outlet on Pushkin Square in Moscow when the restaurant reopened on Sunday under a Russian owner and a new name.

In March, McDonald’s suspended the operations of its restaurants in Russia. Although some run by franchisees remain open, the multinational fast-food chain’s actions are among the most visible reactions by foreign companies to Russia’s sending of troops into the country. Ukraine.

Two months later, McDonald’s decided to leave Russia altogether and sold its 850 restaurants to Alexander Govor, who had franchise licenses for 25 brands in Siberia.

Govor is moving fast to reopen closed stores. A few hours before the Pushkin Square restaurant opened, the new name of the chain of stores in Russia was announced: Vkusno-i Tochka (Tasty-period).

The logo is distinct, but still evokes golden arches: one circle and two yellow circles – representing steaks and fries – configured into a stylized M.

Fifteen former McDonald’s stores will reopen in Moscow on Sunday. Oleg Paroev, the chain’s general manager, said he aims to have 200 stores by the end of the month.

As part of the sale agreement, with no undisclosed monetary terms, the new operation agreed to retain all of McDonald’s 62,000 employed employees prior to the shutdown.

The crowds at the Pushkin Square store, however, were large and vibrant, unable to match the turnout for the opening of McDonald’s in 1990, when people queued for hours. At the time, McDonald’s had a huge psychological and political buzz beyond the hamburger.

The opening was the first taste most Muscovites had of Western consumerism and service efficiency, and also a sign that the Soviet Union was slowly letting its guard down and allowing its foreigners into this country.

On Sunday, the previous symbolism echoed through Sunday’s reopening with a nostalgic note.

“This is a historic site – the flagship of McDonald’s,” Govor told reporters. “I’m sure it will be the locomotive for us.”

Inside, the restaurant is like a twin of its former self. There are touch screens for ordering and counter staff dressed in familiar T-shirt uniforms.

“We are sure that our customers will not notice the difference between us,” says Paroev. However, he said, the company will look for a new beverage supplier because they have limited Coca-Cola stock.



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