With 40 years of histor yconnecting the island ofGuam to the Golden Arch-es, residents can look for-

ward to many more years ofMcDonald’s on Guam.

But through it all, the mission will alwaysremain the same, says Pacifico Martir, Oper-ations Consultant for Guam’s restaurants.

“Our goal is to be the best quick-foodrestaurant in the world and of course onGuam,” he says.“We will do that by continu-ing to uphold our mission of the higheststandards in what we call Q, S, C and V.” Heexplained:

Q stands for quality, which means usingthe best foods available, and purchasingthrough local companies whenever allowed.The buns and produce are procured locallyto ensure freshness.

S stands for service, meaning meticulousattention to customer interaction, speed andefficiency in filling an order, and doing soon a consistent level every day.

C stands for cleanliness, which means neatand orderly food stations, a well-maintaineddining area and exterior and frequentlychecked washrooms. McDonald’s is a familyrestaurant, says Martir, so families should ex-pect the same level of cleanliness regard-less of which McDonald’s they visit.

V means value, and in a world of risingcosts, it’s nice to know that you can still buysomething for a dollar; or get a sandwich,fries and a drink for three bucks.

M ar t i r says

that he is focused on making sure thatGuam’s restaurants maintain their high stan-dards and says that the feedback from cor-porate headquarters and reports from mys-tery shoppers all say the same thing – Guam

is doing quite well, especially in the last threeyears. Of the approximately 80 restaurantswithin the Hawaii region — of which Guamis a part – Martir says Guam’s restaurantsconsistently finish near the top.

They do it by being a good communitypartner. McDonald’s sells plenty of food, yes,but they are also great contributors to thelocal economy. They are big buyers of localproducts such as bread, sodas, milk, lettuceand tomatoes.

Plus, they employ about 450 people in thecommunity, and 80-90 of them are in man-agement.

Martir has been with McDonald’s for allbut two years of the restaurant’s 40-yearpresence on Guam, so he’s seen just aboutevery change pass through his doors.

One thing that hasn’t changed, however,is the constant community support. He iswholly grateful to the people of Guam fortheir patronage.

“McDonald’s is not here on Guam to makemoney and forget about the people. We area part of the community, so we also help thepeople of Guam,” he says. “I am from Guam,these are my people, and it’s my culture tohelp people. We at McDonald’s are able tohelp out because of our people’s tremen-dous support, because without that … well,we would not be here.”

40 YEARS SERVING GUAM

WMcDonald’s keeps primary mission foremost every t ime

McDonald’s isnot here on Guamto make money andforget about thepeople. We are apart of the commu-nity, so we also helpthe people of Guam.I am from Guam,these are my peo-ple, and it’s my cul-ture to help people.

A focus onquality

2

From the day McDonald’s firstopened its doors on Guam onJune 10, 1971, the companyhas firmly established itself

as a symbol of success, of val-ue and – after 40 years in busi-

ness here – a proud member of the com-munity.

Operations consultant Pacifico Martir,who joined the company two years after itopened as a 16-year-old crew member, re-members the impact of the famed archeson Guam.

“This place was one of the highlightsof Guam. It was the in thing, it was open

24 hours, so people wouldhang out here, come by af-ter the clubs and disco,” hesays.“At the time, it was thel a rg e s t M c D o n a l d ’s o u tthere in terms of squarefootage and seating capac-ity.”

Since then, McDonald’shas grown by leaps andbounds worldwide – fromone restaurant in 1954 tomore than 32,000 restau-rants in more than 100countries, serving some60 million people everyday.

McDonald’s on Guamhad to keep up with the

community’s desire forthe thick shakes, burg-ers and famous fr iesavailable at the restaurants. Thismeant growth and expansion.

The second McDonald’s on Guam camejust four years later when the Agana branchopened in 1975. It served those who workedin Guam’s bustling, growing capital city andit was a quick trip for south-central residents.

More than a decade later, McDonald’sopened a third location, just behind thegates at Big Navy, known today as Naval BaseGuam. It was an instant success in 1986.

“We were responding to the needs of ourservicemen. We had a lot of military activityback then and we wanted to offer them afamiliar restaurant from their homes,” hesays.“But there were some people, especial-ly down south, who told us they wished wehad put the restaurant outside the gate.”

Next came the Harmon McDonald’s in1991, offering something new: multiple lev-els, a kids’ Playland and an easily accessed lo-cation for residents of Barrigada and Dede-do.

The next three McDonald’s locations camein quick succession. Learning from the af-termath of its Naval Base opening, the com-pany found a happy medium in 1994: arestaurant near the gate to NCTAMS, on mil-itary land but easily accessed by the localpopulation too, says Martir. “This way, wewere able to satisfy everyone,” he says.

Thecorporation is constantly seeking new op-portunity for growth and development, saysMartir, which led to a novel concept in 1996.They would partner with the Mobil gas sta-tion in Maite and build a small facility withlimited space and seating; and a small menuto boot.

“But it took off. It was very successful. Itwas too small to handle the volume it did,but we learned how to improvise.” It nowserves a full menu except salads, he adds.

A year later in 1997, they did everythingright when they built the Yigo McDonald’s.Once again, it was attached to a Mobil gasstation and once again, it was a success.

The last of the eight restaurants on Guamwas built in 2001 with a location at the JapanPlaza Hotel – a convenient detour for anyonewalking the busy sidewalk just outside thedoors.

But in this case, eight may not be enough.Martir says there are plans to expand onceagain, possibly in the Mangilao area, to servethe community there.

The change continues – look for a hugemakeover for the Harmon and Tumon loca-tions by the end of the year and in 2012, theTamuning and Agana locations will be de-molished and rebuilt.

3

40 YEARS SERVING GUAM

McDonald’s builds, strengthens tieswith community

of service

F

Visit a McDonald’s anywhere in theworld, and you’ll find it diffi-

cult to taste the differencebetween the burgers andfries sold oceans apart from

each other.“Our French fries are sti l l

considered to be the best in the industry,”Divina Evaristo, marketing consultant forMcDonald’s of Guam. “It has not changedthat much from taking a potato from fieldto 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 echange, switching to vegetable shorten-ing for the requisite 0 grams of trans fat.

That’s the beauty of McDonald’s, andthey work tirelessly to ensure productstaste the same worldwide. In fact, there’slittle difference betweentoday’s 100 percent beefburgers, fries and shakesand those found on themenu 1955.

But that doesn’t meanMcDonald’s as a whole iscontent to rely on their fa-miliar items. The world isin constant change, andMcDonald’s must alwayschange and adapt to meetthe needs of its customers.

New ideas, flavors andthemes have led to dozens of differentitems finding a home on a McDonald’smenu. Sometimes, their stay is limited —while others evolved to become a regularchoice for customers.

TheMcDLT (remember cold side cold, hot side

hot?) was only around for ashort time. So were the Mc-Salad Shakers. And over theyears, the Rib Sandwiches oc-c a s i o n a l l y p o p u p o n t h emenus.

Those short-timers weren’tjust added on a whim, saysEvaristo

“A l l p r o d u c t s m u s t g othrough an extensive kitchenand taste process to be ap-proved for the national menu,or be a promotional limitedtime item,” she says. “It must

be easy to prepare operationally, use lim-ited new ingredients, the supply chainmust be reliable, the nutritional contentmust be acceptable, and the costs and

t a s t em u s tm e e t

targets.”The Angus Third Pounder, she says, is a

perfect example of an item that needed acouple of introductions to get it just per-fect.

And while there have admittedly beensome flops over the years, there are plen-ty of successes.

Pacifico Martir, Operations Consultantfor McDonald’s of Guam, says that the Por-tuguese sausuage, eggs and rice breakfastmeal is one of the top sellers. The mealwas created for Hawaii customers, he says,but Guam has an affinity to it also.

Just in the last year, McDonald’s has hadsome great successes with some newitems.

“McDonald’s introduced the Real FruitSmoothie, Frappes, and now Frozen Straw-berry Lemonade,” says Evaristo.“Beveragesare big business, having lower costs and

higher profit margins. It’s growing andGuam is taking advantage of that espe-cially with our hot weather.”

She pointed to a revamped premiumchicken sandwich line, new Chicken Mc-Nugget sauces and Fruit and Maple Oat-meal as popular new items.

“McDonald’s pays attention to trendsand they always look for opportunity,” saysMartir.

With the societal move towards a morehealth-conscious state, McDonald’s jointhe trend, rolling out scrumptious greensand hot, tempting grilled goodies.

“So our salads, white-meat Chicken Mc-Nuggets and even our oatmeal are a re-sult of us keep up with those health-con-scious trends,” Martir says.

And while the Golden Arches will al-ways be the an indication that you willprobably find a cold drink, a Big Mac andyour favorite fries nearby, Martir says evenMcDonald’s must change and adapt to thetimes.

He started from thebottom up. That’sjust how thingsg o a t M c D o n -a l d ’s , a n d h e

wouldn’t have itany other way. Glenn

Nakamura is the restaurant man-ager of Tamuning’s McDonald’s, aposition he’s proud to have.

“When I first started I wasn’tsure I enjoyed it,” he says of hisfirst days in Ronald’s house 30

years ago. “I guess I was reallynervous at first.”

Nakamura wasn’t looking for ajob at the time, in fact he was al-ready employed elsewhere, whenhe began to itch with ambition.But at 26, he realized his job was-n’t letting him grow any further,so he branched out. After a friendarranged an interview for him atthe golden arches that was that.

Nakamura was shown the ropeson his first day and was taught to

do just about everything at once,especially in the kitchen. Manningthe grill, he quickly felt at ease inthe welcoming environment therestaurant employees created.

“The thing I liked most about itwas everyone was very acceptingof everyone who was new thatcame in,” he says. “That was reallynice to have happen. Everyone wasvery helpful.”

During his career with the com-pany, Nakamura has seen families

expand, chi ldren grow up andsome even join his ranks. As a com-pany, the restaurant has becomea sentimental shoulder for Guamto lean on, creating happy memo-r i e s f o r e v e r y o n e w h o w a l k sthrough its doors. It’s because ofMcDonald’s welcoming naturethat Nakamura feels so at homeand why he loves his job somuch.

4

Nakamura’s

40 YEARS SERVING GUAM

Tamuning manager loves l i fe on the job

lovin’ it

Hl C O N T I N U E D O N PA G E 5

Understanding trends

V

McDonald’s evolves wi th t ime

“There are so many things I en-joy about being a restaurant man-ager. I love the people I get to workwith,” he says. “I have so many tiesto so many people on this islandbecause of McDonald’s.”

Years after his first day on thejob, Nakamura stayed with the fastfood chain because of the sense ofcommunity it gave him. McDon-ald’s cared for him, and Guam, theisland he loves. The restaurantchain even offered Nakamura thechance to branch out further anddespite his ambition, he wants tostay where he is. Transferring to arestaurant stateside provides thepotential for more career growth,but Nakamura knows it’s not forhim.

“I didn’t really want to leave the

island,” he says. “This is home forme. I’ve visited a lot of places – niceplaces but, I ’m sorry, I wouldn’twant to live there.”

VarietyOne of the main things Nakamu-

ra enjoys about his job is the vari-ety in every aspect of it. From theemployees and customers, to thechallenges and the food, his daysare never boring. McDonald’s em-ploys and opens its doors to folksfrom all walks of life. Nakamura hasseen families come in and their chil-dren grow up in front of him withevery visit. A few even decide todon the uniform and join his ranks.

When it comes to the day-to-daygrind, it isn’t a boring as mostwould think. Nakamura’s days, likemost of his coworkers’, are filled

with unexpected challenges.“Every day is never the same,” he

says. “You might think it’s going to

b ebut it’s never the same and that’sokay. That’s part of the business.”

As for what his favorite snackfrom the menu is, Nakamura justcan’t narrow it down. The varietyoffered makes it easy for him tohave something different everyday, and he does.

“Shoot, I can sit down and have achicken salad one day and the nextday I could turn around and if I feltlike a little more beef I could have aquarter-pounder. A little less redmeat? I could have a variety of dif-ferent chicken sandwiches,” he says.

But the McCafe is holding his,and his wife’s, hearts right now. Justdon’t ask the Nakamura’s to choosetheir favorite blended beveragefrom the menu – they love themall.

“They’re really, really good, ourfrappes, smoothies and frozenstrawberry lemonade,” he says. “Ijust love those drinks.”

S h e c a m e t o G u a m w i t h ab r a n d n e w d e g r e e i n h e rhands and the ambition tomake it on her new island

home. Clarissa Hermosilla,restaurant manager of the Mc-

Donald’s in Tumon, knows wherehard work can take someone. Her career isproof of that.

“I started working [at McDonald’s] whenI was 21 years old. I had just migrated toGuam from the Philippines at that time andI was looking for a job,” Hermosilla says.

With a degree in hotel and restaurantm a n a g e m e n t ,

H e r m o s i l l aw a s d i s a p -p o i n t e dw h e n s h e

d i d n ’ thear backfrom the

h o t e l ss h e

a p -

plied to, but she wasn’t discouraged. Think-ing McDonald’s would be a good option,she eagerly turned in her application andended up scheduling an interview the sameday. Twenty-seven years later, she’s stillwor k ing at the golden arches, havingclimbed the ladder to her current position.But it wasn’t easy.

Starting as a crewmember, Hermosillaworked in the restaurant’s production areamaking the tasty burgers locals can’t seemto get enough of. Her biggest challenge did-n’t have anything to do with rememberinghow to do things, but how to communicatethem.

“At first I was really afraid because of thelanguage barrier. I came from the Philip-pines and English was not our first lan-guage, so that was my main concern,” shesays.“How am I going to be able to performmy job if I don’t really get to speak or evenunderstand the language fluently?”

But Hermosilla wasn’t one to be deterredby her nerves.

“Opportunity knocks once, I’d better grabthis,” she said to herself.

Hermosilla got through with some deter-mination and the help of her coworkers. Lan-guage barrier aside, she didn’t waste anytime trying to climb the ranks. With a mindfull of ambition, she rose to the position ofcrew trainer in a quick nine months. Sixmonths later she was crew chief, and only ayear and a half later she became supervisor.By 2000 she was managing the restauranton Naval Base Guam and she’s not done yet.

“I want to be the operationsmanager for Guam,” she says,planning to jump at the job ifshe gets the opportunity. “I’vereached my goal already since Istarted working so, of course, I’vegot to keep aiming for a higherposition.”

Living thegood life

Besides the encouraging andfamilial working environmentthat she enjoys on a daily basis,Hermosilla also loves her job for its benefits.

“I’m living a good life. McDonald’s tookcare of me,” she says.

Hermosilla is proud of the fact that sheis able to provide for her family and givethem a life they can enjoy. She was able topurchase her home right after marrying herhusband of 22 years. Now, with two daugh-ters graduated from a private school, one ofthem just entering college and the othergraduating from one in the states, plus reg-ular family vacations off-island, her life issomething she only dreamed of before.

“We are just enjoying it because we havethe resources, we have the money, and Mc-Donald’s did that for us,” she says, and she’seager to share her success story with others.

Regularly volunteering to speak at schoolcareer days, Hermosilla feels it’s importantto break the stereotypical image of fast-food workers. While most children, and

adults, view a job at McDonald’s as one witha future full of burger-flipping, that image iswrong, she says.

“I think a lot of people don’t know whatMcDonald’s really is. A lot of people still lookdown on us, and that’s so sad,” Hermosillasays. “They don’t know about the opportu-nity. They don’t know what we’re gettinghere.”

The benefits are one of the things Her-mosilla loves about her job. All expense paidtrips to the U.S. for company conventions –this year’s was held in Las Vegas, companycars with the option to buy at a discountedprice, and quarterly incentive bonuses areonly a few she enjoys. With everything thecompany has given her, Hermosilla hopesto work for the company for at least anoth-er 20 years, just to say thanks – and to seehow far she can go.

“McDonald’s is the best place to work,”she says. “We take care of our people.”

5

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40 YEARS SERVING GUAM

l C O N T I N U E D F R O M PA G E 4

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

a chanceTaking

Photos by Vuong Duong/For McDonald’s

h e ’s o n l y b e e nworking at McDon-ald’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 promisingyoung employees, and she’s readyto head to the top.

Patricio was only 17 when shestarted working at McDonald’s as acrewmember, the bottommostrung. Learning to fry french frieswas her first task. Soon she workedher way to the registers and drive-thru.

“At first, I was very shy,” Patriciosays of her move from the fryer tothe front counter. “I didn’t knowhow to deal with customers. … Thisis my first job.”

That shyness quickly dissolvedas she eased into the comfort ofher work environment, a placem a n y M c D o n a l d ’s e m p l o y e e sproudly call their second home.Patricio has made many friendsamongst her McDonald’s family.Those friends are one of the rea-sons she plans to make a career forherself at the golden arches. Hop-ing to grow with her coworkers andeventually reach the rank of storemanager, Patricio aspires to be-come as good a supervisor as hermanager, Glenn Nakamura.

“We’re so proud of her,” says Div-ina Evaristo, McDonald’s of Guam’smarketing manager.

Handling the crewM cD onald ’s has a h is tor y in

Patr ic io’s l i fe. As a chi ld in herhometown of Manila, she often vis-ited the restaurant and ordered herfavorite meal – the Happy Meal.Now that she’s an employee, thecompany has helped her matureand develop her skills with addedresponsibility, she says.

“I’m still learning,” Patricio saysof her recent promotion to shift su-pervisor. At the time of this inter-view, she had only held the title forfour days.“My favorite part is cheer-ing [my coworkers], like ‘let’s go!’”

Patricio’s encouragement of hercoworkers is not lost on them. Ac-cording to her, they respond well toher support.

“I love the people that I’m work-ing with because we’re always do-ing teamwork,” she says.

n 1971, AnnabelleDancel, an immi-grant from thePhilippines, braved

a line of hundreds— all hoping for a

job at the newMcDonald’s.

That day was the start of acareer that spans the opening offour Guam restaurants and aSaipan store.

“I guess I’m the most experi-enced,” Dancel says, laughing. “Ilove working at McDonald’s … thepay is great, the people are great,what more do you need?”

In 1991, Dancel took a four-yearhiatus, working as a travel agent.

“But, I still have ketchup in myveins, so I came back,” jokesDancel, a self-proclaimed ChickenMcNugget aficionado. “Besides …when you work with young people,like the ones here, they keep youyoung.”

And, it’s a decision she has never

regretted.Her memories of decades past

are filled with happiness, she says,adding that McDonald’s has alwaystaken care of her, so she makessure to take care of McDonald’s.

The year she came back, shereceived the award for theOutstanding Manager of the Yearfor the US West Division forMcDonald’s worldwide.

“That is something I’ll never for-get,” she says, adding that’s whatmakes McDonald’s the best placeto work.

Besides the cash incentives, freeuse of the company car, free gasand an awesome benefits program,the company recognizes itsemployees for their hard work andcommitment.

“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 giveback to its employees and com-mend them for a job well done is

thebest 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 andpride in her work, Dancel creditsMcDonald’s with helping herbecome the person she is.

Her job is not without its chal-lenges, she says. But, overcomingthose challenges has helped hergrow or taught her new things.And, each challenge conquered isanother reminder that McDonald’shas taught her well.

“Training is number one for us,”she says, adding the company

never sends an employee outunequipped to handle the stressesof the job. “No other company willtake care of you like that.”

Company training also remindsDancel to never forget her employ-ees. Ensuring her employees aretaken care of and trained properlymakes for a happier, more produc-tive workforce.

Working with McDonald’s andits various community projects hasalso given Dancel another outletfor her energy.

“I love working with the commu-nity,” she says. “Without the peopleof Guam, we are not a successfulbusiness … so it is right to givesomething back.”

Armed with years of knowledgeand experience, Dancel says thebest thing about her job is that it isnever boring. The people, the chal-lenges, the incentives, the company— all of them make for a greatcareer and Dancel admits she’s stilllovin’ it.

6

S

I

40 YEARS SERVING GUAM

Dale Ann Patr ic io becomes young supervisor under McDonald’s watch

with RonaldGrowing up

P.I . -born Annabel le Dancel f inds home beneath Golden Arches

my veins’‘Ketchup inPhotos by Vuong Duong/For McDonald’s

Dale Ann Patricio takes time out of her busy day to be photographed behindthe scenes at the Tamuning McDonald’s on June 7.

l Director of Ronald McDonald HouseCharities of Hawaii, Jerri Chong, left, andMichelle Takahashi, community relations

and development specialist, receive a do-nation 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.

In 1971, McDonald’sopened its doors fort h e f i r s t t i m e o nGuam. Since then,

the fast food giant hascomforted Guamanians with tastyburgers, fries, and shakes. Yet, be-tween all of that hard work overthe hot fryer, McDonald’s has al-ways found ways to thank the is-landers who love it so much.

McDonald’s of Guam supportss e ve r a l r e g u l a r p r o g r a m s a n devents that give back to Guam’swelcoming community. Amongthem are the annual 5k for GuamCrime Stoppers; the annual EasterEgg hunt held at Asan Beach Park;the annual Liberation Day Parade;The McScholar Club; McTeacher’sNight; and Ronald McDonald HouseCharities.

Of all its community service pro-grams, McDonald’s of Guam ratesits involvement with Ronald Mc-Donald House Charities as its mostimpor tant, according to DivinaEvaristo, McDonald’s of Guam’smarketing consultant. Located inHonolulu, the nearest Ronald Mc-Donald House may seem far, butmany families from Guam, Saipan,and Micronesia have benefitedf r o m i t s l o v i n g a r m s s i n c e i topened in 1987.

The RMH, which is open to fam-ilies who fly

to Oahu for the treatment of theirchild’s catastrophic illness, wel-c o m e s 3 0 t o 4 0 f a m i l i e s f r o mGuam, Saipan, and Micronesia, eachyear.

“Usually, our families stay thelongest because we’re so far awayand … cannot afford to go backand for th,” Evaristo says of theGuam, Saipan, Micronesia commu-nities.

One of the two RMH’s in Honolu-lu even has a RMH Family Room tohelp the families feel a little moreat home when they’re so far awayfrom it.

“It’s another little respite for thek i d s t o p l a y w i t h t o y s , w a t c hmovies, play games, just to get anormal-child feeling again,” saysEvaristo. “ To get away from thestress of treatment and, of course,keep their parents nearby.”

Egg-cellent notionMcDonald’s of Guam’s partner-

ship with the Department of Parksand Recreation to create the annu-

al egg hunt for

the island has become a majorevent. The hunt, which takes placeat the War in the Pacific NationalPark at Asan, fosters fun filled mem-ories for all families who partici-pate. With over 9,000 hidden eggsto f ind, and a few golden onesthrown in for special prizes, kidsfrantically race through the park toquickly gather as many as they can.But that’s not all they can do.

To add a little more fun to theday, McDonald’s arranges other ac-tivities for families to take part in.Face painting, games, and cos-tumed character meet-and-greetsare just a few of the varying ac-tivites 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 onestep at a time

Every year Guam Crime Stoppersholds its annual 5k. McDonald’s ofGuam, in support of a safer com-munity for everyoneto enjoy, always spon-

sors the event, says Evaristo.“ W e a r e t h e i r o n l y m a j o r

fundraiser for the year,” Evaristosays.

Funds raised supply “the rewardmoney and also the materials sothey can take it to the school lev-el,” and educate the island’s youth,she says. “[Guam Crime Stoppershas] a school program which wereally see the need for, especiallywith all the vandalism and burgla-ries.”

In order to generate enoughfunds for the event, McDonald’sreaches out to its vendors for sup-port, something they have no prob-lem giving. All of McDonald’s ef-forts are what have made the eventso successful for the last 12 years,says Cynthia Blas, president ofGuam Crimestoppers Inc.

“Were it not for the untiring andsteadfast support of our local Mc-Donald’s franchise, managementand employees … we would nothave had such a positive impact onassisting the Guam Police Depart-m e n t w i t h s o l v i n g o u r i s l a n dcrimes.”

According to the crime stomp-ing organization’s statistics, provid-ed by McDonald’s, efforts fueled byanonymous tips from the commu-nity have resulted in 383 arrests

and more than $4 million in

recovered proper ty and seizeddrugs.

Brain foodKnowing the future of any com-

munity l ies in the hands of i tsyouth, McDonald’s of Guam has acommunity program to promoteeducation and good study habitsfor its island’s youth.

Students who register for theMcScholar Club receive rewards fortheir good grades. By bringing theirreport card in to certain McDon-ald’s locations on reward day, theyqualify for prizes and receive goodybags. This positive reward for theirhard work encourages students tocontinue their efforts and appreci-ate their education.

McDonald’s of Guam also sup-ports education by helping schoolsraise extra funds for their extracur-ricular activities.

“We’ve always helped schoolsf u n d r a i s e , ” s a y s E v a r i s t o .“McTeacher’s Night … is for threehours [and] a certain percentageof sales will go to the school. A lotof PTA’s do this for their fundraisingfor graduations, proms, and justpromotional activities for the kids.”

After 40 years, McDonald’s ofGuam has carved a comfy niche in alocation that is only too happy tohave it. The company has found ahome on this warm island in the Pa-cific and will continue to nurtureGuam’s community with burgers,fries, and a few programs on the side.

“We know we’re only here bycustomer patronage and loyalty,”says Evaristo. “The customers giveus their loyalty and visit us every-day so we like to give back.”

7

In

40 YEARS SERVING GUAM

Giving backMcDonald’s focuses on the big pictures

l Ronald McDonald visits Harmon’s McDonald’s.l Ronald McDonald visits

Harmon’s McDonald’s.

l Ronald McDonald visits FinegayanElementary.

l Ronald McDonald visits with McDonald’s Distribution staff.

l Guam Army National Guard receives $500 fromCrimestoppers for large group award in 5K race,

February 2010.

l Ronald McDonald visits Naval BaseGuam’s McDonald’s.

McD

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