The fast food chain announced a series of restaurant reopenings earlier this month.

McDonald’s has reopened over 30 restaurants for drive-thru customers after a successful trial for deliveries – but so far none are open in Scotland.

But, McDonald’s has said there are plans to reopen all UK drive-thru outlets by early June.

On 20 May, McDonald’s announced that it was reopening drive-thrus in the south east of England and Dublin along with information that it planned to open all drive-thru restaurants by early June.

This came after 15 restaurants were reopened for delivery only.

It has been eight weeks since the business completely shut down operations because of the Covid-19 pandemic.

What McDonald’s are open?

Drive-thru only
Ipswich (Ranelagh Road)
Ipswich (Ravenswood)
Ipswich (Whitehouse)
Chelmsford (Regiment Business Park)
Travellers Friend (Hounslow)
Oldfields Road (Sutton)
North Cheam (Sutton)
Strood (Commercial Road)
Medway Valley Park (Rochester)
Medway City Estate (Rochester)
Bushey (Hertfordshire)
Staines (Two Rivers Retail Park)
Staines (London Road)
Peterborough (Boongate)
Peterborough (Glinton)
Peterborough (Hampton)
Peterborough (Morrisons)
Peterborough (Bourges Boulevard)
Peterborough (Eye Green)
Bobbing (Sheppey Way)
Dunstable (Luton Road)
Luton Retail Park (Gipsy Lane)
Watford (Garston)

Delivery and drive-thru
Chelmsford (Riverside)
Chelmsford (Westway)
Ipswich (Cardinal Park)
Boreham Interchange
Luton (Leagrave)
Luton (Chaul End Lane)
Watford (Hertfordshire Arms)
Beechings Way
Sittingbourne
Gillingham (Bowaters)
Delivery only
Tooting
Dalston
Welling
Harrow
Luton (George Street)

McDonald’s said it is working with local authorities and police and “may determine that it is necessary to close drive-thru lanes if queues cause disruption at busier sites”.

It has also capped the spend per car to £25 spend and customers have been urged to pay by contactless methods wherever possible.

A number of safety measures have been introduced to ensure staff can comply with social distancing measures, including:

Fewer people in the kitchen and service areas, serving a reduced menu over reduced hours;

The use of contactless thermometers, with temperatures checked on arrival at work;

Perspex screens in key locations in the kitchen and service areas;

Protective equipment for our people including gloves for customer and courier facing positions and face masks, but not the type needed by healthcare professionals

Additional training on cleanliness practices, including increased frequency of handwashing and extra sanitising of touch points around the restaurant.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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