40 YEARS
SERVING GUAM
McDonald’s is
not here on Guam
to make money and
forget about the
people. We are a
part of the community, so we also help
the people of Guam.
I am from Guam,
these are my people, and it’s my culture to help people.
A focus on quality
McD onald’s ke eps primary mission f o remo s t ever y t i me
With 40 years of histor y
connecting the island of
Guam to the Golden Arches, residents can look forward to many more years of
McDonald’s on Guam.
But through it all, the mission will always
remain the same, says Pacifico Martir, Operations Consultant for Guam’s restaurants.
“Our goal is to be the best quick-food
restaurant in the world and of course on
Guam,” he says.“We will do that by continuing to uphold our mission of the highest
standards in what we call Q, S, C and V.” He
explained:
Q stands for quality, which means using
the best foods available, and purchasing
through local companies whenever allowed.
The buns and produce are procured locally
to ensure freshness.
S stands for service, meaning meticulous
attention to customer interaction, speed and
efficiency in filling an order, and doing so
on a consistent level every day.
C stands for cleanliness, which means neat
and orderly food stations, a well-maintained
dining area and exterior and frequently
checked washrooms. McDonald’s is a family
restaurant, says Martir, so families should expect the same level of cleanliness regardless of which McDonald’s they visit.
W
that he is focused on mak ing sure that
Guam’s restaurants maintain their high standards and says that the feedback from corporate headquarters and reports from mystery shoppers all say the same thing – Guam
V means value, and in a world of rising
costs, it’s nice to know that you can still buy
something for a dollar; or get a sandwich,
fries and a drink for three bucks.
M a r t i r s ays
2
is doing quite well, especially in the last three
years. Of the approximately 80 restaurants
within the Hawaii region — of which Guam
is a part – Martir says Guam’s restaurants
consistently finish near the top.
They do it by being a good community
partner. McDonald’s sells plenty of food, yes,
but they are also great contributors to the
local economy. They are big buyers of local
products such as bread, sodas, milk, lettuce
and tomatoes.
Plus, they employ about 450 people in the
community, and 80-90 of them are in management.
Martir has been with McDonald’s for all
but two years of the restaurant’s 40-year
presence on Guam, so he’s seen just about
every change pass through his doors.
One thing that hasn’t changed, however,
is the constant community support. He is
wholly grateful to the people of Guam for
their patronage.
“McDonald’s is not here on Guam to make
money and forget about the people. We are
a part of the community, so we also help the
people of Guam,” he says. “I am from Guam,
these are my people, and it’s my culture to
help people. We at McDonald’s are able to
help out because of our people’s tremendous support, because without that … well,
we would not be here.”
40 YEARS
SERVING GUAM
of service
McDonald’s builds, strengthens ties
with community
community’s desire for
the thick shakes, burgers and famous fries
available at the restaurants. This
meant growth and expansion.
The second McDonald’s on Guam came
just four years later when the Agana branch
opened in 1975. It served those who worked
in Guam’s bustling, growing capital city and
it was a quick trip for south-central residents.
More than a decade later, McDonald’s
opened a third location, just behind the
gates at Big Navy, known today as Naval Base
Guam. It was an instant success in 1986.
“We were responding to the needs of our
servicemen. We had a lot of military activity
back then and we wanted to offer them a
familiar restaurant from their homes,” he
says.“But there were some people, especially down south, who told us they wished we
had put the restaurant outside the gate.”
Next came the Harmon McDonald’s in
1991, offering something new: multiple levels, a kids’ Playland and an easily accessed location for residents of Barrigada and Dededo.
The next three McDonald’s locations came
in quick succession. Learning from the aftermath of its Naval Base opening, the company found a happy medium in 1994: a
restaurant near the gate to NCTAMS, on military land but easily accessed by the local
population too, says Martir. “This way, we
were able to satisfy everyone,” he says.
From the day McDonald’s first
opened its doors on Guam on
June 10, 1971, the company
has firmly established itself
as a symbol of success, of value and – after 40 years in business here – a proud member of the community.
Operations consultant Pacifico Martir,
who joined the company two years after it
opened as a 16-year-old crew member, remembers the impact of the famed arches
on Guam.
“This place was one of the highlights
of Guam. It was the in thing, it was open
24 hours, so people would
hang out here, come by after the clubs and disco,” he
says.“At the time, it was the
l a r g e s t M c D o n a l d ’s o u t
there in terms of square
footage and seating capacity.”
Since then, McDonald’s
has grown by leaps and
bounds worldwide – from
one restaurant in 1954 to
more than 32,000 restaurants in more than 100
countries, serving some
60 million people every
day.
McDonald’s on Guam
had to keep up with the
F
3
The
corporation is constantly seeking new opportunity for growth and development, says
Martir, which led to a novel concept in 1996.
They would partner with the Mobil gas station in Maite and build a small facility with
limited space and seating; and a small menu
to boot.
“But it took off. It was very successful. It
was too small to handle the volume it did,
but we learned how to improvise.” It now
serves a full menu except salads, he adds.
A year later in 1997, they did everything
right when they built the Yigo McDonald’s.
Once again, it was attached to a Mobil gas
station and once again, it was a success.
The last of the eight restaurants on Guam
was built in 2001 with a location at the Japan
Plaza Hotel – a convenient detour for anyone
walking the busy sidewalk just outside the
doors.
But in this case, eight may not be enough.
Martir says there are plans to expand once
again, possibly in the Mangilao area, to serve
the community there.
The change continues – look for a huge
makeover for the Harmon and Tumon locations by the end of the year and in 2012, the
Tamuning and Agana locations will be demolished and rebuilt.
40 YEARS
SERVING GUAM
Understanding trends
McDonald’s evolves with time
Visit a McDonald’s anywhere in the
world, and you’ll find it difficult to taste the difference
between the burgers and
fries sold oceans apart from
each other.
“Our French fries are still
considered to be the best in the industry,”
Divina Evaristo, marketing consultant for
McDonald’s of Guam. “It has not changed
that much from taking a potato from field
to front counter.”
Recognizing a health-conscious society,
h o w e v e r, M c D o n a l d ’s d i d m a k e o n e
change, switching to vegetable shortening for the requisite 0 grams of trans fat.
That’s the beauty of McDonald’s, and
they work tirelessly to ensure products
taste the same worldwide. In fact, there’s
little difference between
today’s 100 percent beef
burgers, fries and shakes
and those found on the
menu 1955.
But that doesn’t mean
McDonald’s as a whole is
content to rely on their familiar items. The world is
in constant change, and
McDonald’s must always
change and adapt to meet
the needs of its customers.
New ideas, flavors and
themes have led to dozens of different
items finding a home on a McDonald’s
menu. Sometimes, their stay is limited —
while others evolved to become a regular
choice for customers.
V
t a s t e
m u s t
m e e t
The
McDLT (remember cold side cold, hot side
hot?) was only around for a
short time. So were the McSalad Shakers. And over the
years, the Rib Sandwiches occasionally pop up on the
menus.
Those short-timers weren’t
just added on a whim, says
Evaristo
“A l l p r o d u c t s m u s t g o
through an extensive kitchen
and taste process to be approved for the national menu,
or be a promotional limited
time item,” she says. “It must
be easy to prepare operationally, use limited new ingredients, the supply chain
must be reliable, the nutritional content
must be acceptable, and the costs and
targets.”
The Angus Third Pounder, she says, is a
perfect example of an item that needed a
couple of introductions to get it just perfect.
And while there have admittedly been
some flops over the years, there are plenty of successes.
Pacifico Martir, Operations Consultant
for McDonald’s of Guam, says that the Portuguese sausuage, eggs and rice breakfast
meal is one of the top sellers. The meal
was created for Hawaii customers, he says,
but Guam has an affinity to it also.
Just in the last year, McDonald’s has had
some great successes with some new
items.
“McDonald’s introduced the Real Fruit
Smoothie, Frappes, and now Frozen Strawberry Lemonade,” says Evaristo.“Beverages
are big business, having lower costs and
higher profit margins. It’s growing and
Guam is taking advantage of that especially with our hot weather.”
She pointed to a revamped premium
chicken sandwich line, new Chicken McNugget sauces and Fruit and Maple Oatmeal as popular new items.
“McDonald’s pays attention to trends
and they always look for opportunity,” says
Martir.
With the societal move towards a more
health-conscious state, McDonald’s join
the trend, rolling out scrumptious greens
and hot, tempting grilled goodies.
“So our salads, white-meat Chicken McNuggets and even our oatmeal are a result of us keep up with those health-conscious trends,” Martir says.
And while the Golden Arches will always be the an indication that you will
probably find a cold drink, a Big Mac and
your favorite fries nearby, Martir says even
McDonald’s must change and adapt to the
times.
Nakamura’s lovin’ it
H
Ta mu n in g m a n a g er lo ve s life o n the job
He started from the
bottom up. That’s
just how things
go at McDona l d ’s , a n d h e
wouldn’t have it
any other way. Glenn
Nakamura is the restaurant manager of Tamuning’s McDonald’s, a
position he’s proud to have.
“When I first started I wasn’t
sure I enjoyed it,” he says of his
first days in Ronald’s house 30
years ago. “I guess I was really
nervous at first.”
Nakamura wasn’t looking for a
job at the time, in fact he was already employed elsewhere, when
he began to itch with ambition.
But at 26, he realized his job wasn’t letting him grow any further,
so he branched out. After a friend
arranged an interview for him at
the golden arches that was that.
Nakamura was shown the ropes
on his first day and was taught to
do just about everything at once,
especially in the kitchen. Manning
the grill, he quickly felt at ease in
the welcoming environment the
restaurant employees created.
“The thing I liked most about it
was everyone was very accepting
of everyone who was new that
came in,” he says. “That was really
nice to have happen. Everyone was
very helpful.”
During his career with the company, Nakamura has seen families
4
expand, children grow up and
some even join his ranks. As a company, the restaurant has become
a sentimental shoulder for Guam
to lean on, creating happy memories for everyone who walks
through its doors. It’s because of
McDonald’s welcoming nature
that Nakamura feels so at home
and why he loves his job so
much.
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C O N T I N U E D O N PA G E 5
40 YEARS
SERVING GUAM
Taking a chance
S
Tu m o n m a n a g e r r i s e s a b o v e a d v e r s i t y
She came to Guam with a
brand new degree in her
hands and the ambition to
make it on her new island
home. Clarissa Hermosilla,
restaurant manager of the McDonald’s in Tumon, knows where
hard work can take someone. Her career is
proof of that.
“I started working [at McDonald’s] when
I was 21 years old. I had just migrated to
Guam from the Philippines at that time and
I was looking for a job,” Hermosilla says.
With a degree in hotel and restaurant
management,
Hermosilla
was disappointed
when she
d i d n’t
hear back
from the
hotels
s h e
ap-
plied to, but she wasn’t discouraged. Thinking McDonald’s would be a good option,
she eagerly turned in her application and
ended up scheduling an interview the same
day. Twenty-seven years later, she’s still
wo r k i n g a t t h e g o l d e n a rc h e s, h av i n g
climbed the ladder to her current position.
But it wasn’t easy.
Starting as a crewmember, Hermosilla
worked in the restaurant’s production area
making the tasty burgers locals can’t seem
to get enough of. Her biggest challenge didn’t have anything to do with remembering
how to do things, but how to communicate
them.
“At first I was really afraid because of the
language barrier. I came from the Philippines and English was not our first language, so that was my main concern,” she
says.“How am I going to be able to perform
my job if I don’t really get to speak or even
understand the language fluently?”
But Hermosilla wasn’t one to be deterred
by her nerves.
“Opportunity knocks once, I’d better grab
this,” she said to herself.
Hermosilla got through with some determination and the help of her coworkers. Language barrier aside, she didn’t waste any
time trying to climb the ranks. With a mind
full of ambition, she rose to the position of
crew trainer in a quick nine months. Six
months later she was crew chief, and only a
year and a half later she became supervisor.
By 2000 she was managing the restaurant
on Naval Base Guam and she’s not done yet.
“I want to be the operations
manager for Guam,” she says,
planning to jump at the job if
she gets the opportunity. “I’ve
reached my goal already since I
started working so, of course, I’ve
got to keep aiming for a higher
position.”
Living the
good life
Besides the encouraging and
familial working environment
that she enjoys on a daily basis,
Hermosilla also loves her job for its benefits.
“I’m living a good life. McDonald’s took
care of me,” she says.
Hermosilla is proud of the fact that she
is able to provide for her family and give
them a life they can enjoy. She was able to
purchase her home right after marrying her
husband of 22 years. Now, with two daughters graduated from a private school, one of
them just entering college and the other
graduating from one in the states, plus regular family vacations off-island, her life is
something she only dreamed of before.
“We are just enjoying it because we have
the resources, we have the money, and McDonald’s did that for us,” she says, and she’s
eager to share her success story with others.
Regularly volunteering to speak at school
career days, Hermosilla feels it’s important
to break the stereotypical image of fastfood workers. While most children, and
adults, view a job at McDonald’s as one with
a future full of burger-flipping, that image is
wrong, she says.
“I think a lot of people don’t know what
McDonald’s really is. A lot of people still look
down on us, and that’s so sad,” Hermosilla
says. “They don’t know about the opportunity. They don’t know what we’re getting
here.”
The benefits are one of the things Hermosilla loves about her job. All expense paid
trips to the U.S. for company conventions –
this year’s was held in Las Vegas, company
cars with the option to buy at a discounted
price, and quarterly incentive bonuses are
only a few she enjoys. With everything the
company has given her, Hermosilla hopes
to work for the company for at least another 20 years, just to say thanks – and to see
how far she can go.
“McDonald’s is the best place to work,”
she says. “We take care of our people.”
Photos by Vuong Duong/For McDonald’s
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C O N T I N U E D F R O M PA G E 4
“There are so many things I enjoy about being a restaurant manager. I love the people I get to work
with,” he says. “I have so many ties
to so many people on this island
because of McDonald’s.”
Years after his first day on the
job, Nakamura stayed with the fast
food chain because of the sense of
community it gave him. McDonald’s cared for him, and Guam, the
island he loves. The restaurant
chain even offered Nakamura the
chance to branch out further and
despite his ambition, he wants to
stay where he is. Transferring to a
restaurant stateside provides the
potential for more career growth,
but Nakamura knows it’s not for
him.
“I didn’t really want to leave the
island,” he says. “This is home for
me. I’ve visited a lot of places – nice
places but, I’m sorry, I wouldn’t
want to live there.”
Variety
One of the main things Nakamura enjoys about his job is the variety in every aspect of it. From the
employees and customers, to the
challenges and the food, his days
are never boring. McDonald’s employs and opens its doors to folks
from all walks of life. Nakamura has
seen families come in and their children grow up in front of him with
every visit. A few even decide to
don the uniform and join his ranks.
When it comes to the day-to-day
grind, it isn’t a boring as most
would think. Nakamura’s days, like
most of his coworkers’, are filled
with unexpected challenges.
“Every day is never the same,” he
says. “You might think it’s going to
5
be
but it’s never the same and that’s
okay. That’s part of the business.”
As for what his favorite snack
from the menu is, Nakamura just
can’t narrow it down. The variety
offered makes it easy for him to
have something different every
day, and he does.
“Shoot, I can sit down and have a
chicken salad one day and the next
day I could turn around and if I felt
like a little more beef I could have a
quarter-pounder. A little less red
meat? I could have a variety of different chicken sandwiches,” he says.
But the McCafe is holding his,
and his wife’s, hearts right now. Just
don’t ask the Nakamura’s to choose
their favorite blended beverage
from the menu – they love them
all.
“They’re really, really good, our
frappes, smoothies and frozen
strawberry lemonade,” he says. “I
just love those drinks.”
40 YEARS
SERVING GUAM
Growing up with Ronald
Dale Ann Patricio becomes young supervisor under McDonald’s watch
h e ’s o n l y b e e n
working at McDonald’s for four years,
but she’s already a
s h i f t s u p e r v i s o r.
Dale Ann Patricio is
one of the company’s promising
young employees, and she’s ready
to head to the top.
Patricio was only 17 when she
started working at McDonald’s as a
crewmember, the bottommost
rung. Learning to fry french fries
was her first task. Soon she worked
her way to the registers and drivethru.
“At first, I was very shy,” Patricio
says of her move from the fryer to
the front counter. “I didn’t know
how to deal with customers. … This
is my first job.”
S
Photos by Vuong Duong/For McDonald’s
Dale Ann Patricio takes time out of her busy day to be photographed behind
the scenes at the Tamuning McDonald’s on June 7.
That shyness quickly dissolved
as she eased into the comfort of
her work environment, a place
m a n y M c D o n a l d ’s e m p l o y e e s
proudly call their second home.
Patricio has made many friends
amongst her McDonald’s family.
Those friends are one of the reasons she plans to make a career for
herself at the golden arches. Hoping to grow with her coworkers and
eventually reach the rank of store
manager, Patricio aspires to become as good a supervisor as her
manager, Glenn Nakamura.
“We’re so proud of her,” says Divina Evaristo, McDonald’s of Guam’s
marketing manager.
Handling the crew
M c D o n a l d ’s h a s a h i s to r y i n
Patricio’s life. As a child in her
hometown of Manila, she often visited the restaurant and ordered her
favorite meal – the Happy Meal.
Now that she’s an employee, the
company has helped her mature
and develop her skills with added
responsibility, she says.
“I’m still learning,” Patricio says
of her recent promotion to shift supervisor. At the time of this interview, she had only held the title for
four days.“My favorite part is cheering [my coworkers], like ‘let’s go!’”
Patricio’s encouragement of her
coworkers is not lost on them. According to her, they respond well to
her support.
“I love the people that I’m working with because we’re always doing teamwork,” she says.
‘Ketchup in my veins’
P.I .-born A nnabelle D a n cel fin d s h o m e b en e a t h G o l d e n A rc h e s
n 1971, Annabelle
Dancel, an immigrant from the
Philippines, braved
a line of hundreds
— all hoping for a
job at the new
McDonald’s.
That day was the start of a
career that spans the opening of
four Guam restaurants and a
Saipan store.
“I guess I’m the most experienced,” Dancel says, laughing. “I
love working at McDonald’s … the
pay is great, the people are great,
what more do you need?”
In 1991, Dancel took a four-year
hiatus, working as a travel agent.
“But, I still have ketchup in my
veins, so I came back,” jokes
Dancel, a self-proclaimed Chicken
McNugget aficionado. “Besides …
when you work with young people,
like the ones here, they keep you
young.”
And, it’s a decision she has never
I
regretted.
Her memories of decades past
are filled with happiness, she says,
adding that McDonald’s has always
taken care of her, so she makes
sure to take care of McDonald’s.
The year she came back, she
received the award for the
Outstanding Manager of the Year
for the US West Division for
McDonald’s worldwide.
“That is something I’ll never forget,” she says, adding that’s what
makes McDonald’s the best place
to work.
Besides the cash incentives, free
use of the company car, free gas
and an awesome benefits program,
the company recognizes its
employees for their hard work and
commitment.
“The money is great,” she says,
laughing. “But, it’s not only that …
it’s the pride in working here.”
The company’s ability to give
back to its employees and commend them for a job well done is
the
best reward for a hard day’s work,
she says.
As a shy immigrant in the ’70s,
Dancel has come a long way. Now,
brimming with self confidence and
pride in her work, Dancel credits
McDonald’s with helping her
become the person she is.
6
Her job is not without its challenges, she says. But, overcoming
those challenges has helped her
grow or taught her new things.
And, each challenge conquered is
another reminder that McDonald’s
has taught her well.
“Training is number one for us,”
she says, adding the company
never sends an employee out
unequipped to handle the stresses
of the job. “No other company will
take care of you like that.”
Company training also reminds
Dancel to never forget her employees. Ensuring her employees are
taken care of and trained properly
makes for a happier, more productive workforce.
Working with McDonald’s and
its various community projects has
also given Dancel another outlet
for her energy.
“I love working with the community,” she says. “Without the people
of Guam, we are not a successful
business … so it is right to give
something back.”
Armed with years of knowledge
and experience, Dancel says the
best thing about her job is that it is
never boring. The people, the challenges, the incentives, the company
— all of them make for a great
career and Dancel admits she’s still
lovin’ it.
40 YEARS
l
Ronald McDonald visits Harmon’s McDonald’s.
In 1971, McDonald’s
opened its doors for
the first time on
G uam. Since then,
the fast food giant has
comforted Guamanians with tasty
burgers, fries, and shakes. Yet, between all of that hard work over
the hot fryer, McDonald’s has always found ways to thank the islanders who love it so much.
McDonald’s of Guam supports
several regular programs and
events that give back to Guam’s
welcoming community. Among
them are the annual 5k for Guam
Crime Stoppers; the annual Easter
Egg hunt held at Asan Beach Park;
the annual Liberation Day Parade;
The McScholar Club; McTeacher’s
Night; and Ronald McDonald House
Charities.
Of all its community service programs, McDonald’s of Guam rates
its involvement with Ronald McDonald House Charities as its most
impor tant, according to Divina
Evaristo, McDonald’s of Guam’s
marketing consultant. Located in
Honolulu, the nearest Ronald McDonald House may seem far, but
many families from Guam, Saipan,
and Micronesia have benefited
from its loving arms since it
opened in 1987.
The RMH, which is open to families who fly
In
l
l
Ronald McDonald visits
Harmon’s McDonald’s.
SERVING GUAM
l
Ronald McDonald visits Finegayan
Elementary.
Giving back
McDonald’s focuses on the big pictures
to Oahu for the treatment of their
child’s catastrophic illness, welcomes 30 to 40 families from
Guam, Saipan, and Micronesia, each
year.
“Usually, our families stay the
longest because we’re so far away
and … cannot afford to go back
and for th,” Evaristo says of the
Guam, Saipan, Micronesia communities.
One of the two RMH’s in Honolulu even has a RMH Family Room to
help the families feel a little more
at home when they’re so far away
from it.
“It’s another little respite for the
kids to play with toys, watch
movies, play games, just to get a
normal-child feeling again,” says
Evaristo. “ To get away from the
stress of treatment and, of course,
keep their parents nearby.”
Egg-cellent notion
McDonald’s of Guam’s partnership with the Department of Parks
and Recreation to create the annual egg hunt for
Guam Army National Guard receives $500 from
Crimestoppers for large group award in 5K race,
February 2010.
l
the island has become a major
event. The hunt, which takes place
at the War in the Pacific National
Park at Asan, fosters fun filled memories for all families who participate. With over 9,000 hidden eggs
to find, and a few golden ones
thrown in for special prizes, kids
frantically race through the park to
quickly gather as many as they can.
But that’s not all they can do.
To add a little more fun to the
day, McDonald’s arranges other activities for families to take part in.
Face painting, games, and costumed character meet-and-greets
are just a few of the varying activites kids can enjoy year to year.
“[It’s] one of the longest running
[events],” says Evaristo of the hunt.
“I believe it’s over 20 years.”
Fighting crime one
step at a time
Every year Guam Crime Stoppers
holds its annual 5k. McDonald’s of
Guam, in support of a safer community for everyone
to enjoy, always spon-
Ronald McDonald visits Naval Base
Guam’s McDonald’s.
7
l
Ronald McDonald visits with McDonald’s Distribution staff.
sors the event, says Evaristo.
“ We are their only major
fundraiser for the year,” Evaristo
says.
Funds raised supply “the reward
money and also the materials so
they can take it to the school level,” and educate the island’s youth,
she says. “[Guam Crime Stoppers
has] a school program which we
really see the need for, especially
with all the vandalism and burglaries.”
In order to generate enough
funds for the event, McDonald’s
reaches out to its vendors for support, something they have no problem giving. All of McDonald’s efforts are what have made the event
so successful for the last 12 years,
says Cynthia Blas, president of
Guam Crimestoppers Inc.
“Were it not for the untiring and
steadfast support of our local McDonald’s franchise, management
and employees … we would not
have had such a positive impact on
assisting the Guam Police Department with solving our island
crimes.”
According to the crime stomping organization’s statistics, provided by McDonald’s, efforts fueled by
anonymous tips from the community have resulted in 383 arrests
and more than $4 million in
recovered proper ty and seized
drugs.
Brain food
Knowing the future of any communit y lies in the hands of its
youth, McDonald’s of Guam has a
community program to promote
education and good study habits
for its island’s youth.
Students who register for the
McScholar Club receive rewards for
their good grades. By bringing their
report card in to certain McDonald’s locations on reward day, they
qualify for prizes and receive goody
bags. This positive reward for their
hard work encourages students to
continue their efforts and appreciate their education.
McDonald’s of Guam also supports education by helping schools
raise extra funds for their extracurricular activities.
“We’ve always helped schools
fundraise, ” says Evaristo.
“McTeacher’s Night … is for three
hours [and] a certain percentage
of sales will go to the school. A lot
of PTA’s do this for their fundraising
for graduations, proms, and just
promotional activities for the kids.”
After 40 years, McDonald’s of
Guam has carved a comfy niche in a
location that is only too happy to
have it. The company has found a
home on this warm island in the Pacific and will continue to nurture
Guam’s community with burgers,
fries, and a few programs on the side.
“We know we’re only here by
customer patronage and loyalty,”
says Evaristo. “The customers give
us their loyalty and visit us everyday so we like to give back.”
l Director of Ronald McDonald House
Charities of Hawaii, Jerri Chong, left, and
Michelle Takahashi, community relations
and development specialist, receive a donation raised from the RMHC Give a Little
Love fundraiser. Donation is being given from McDonald’s Guam Operations Consultant,
Pacifico Martir, April 2009. McDonald’s Guam customers purchased paper houses for two weeks,
each costing $1.00 and directly benefitting the fundraiser.
McDonald’s 40th Anniversary, June 24, 2011
8