CosMc’s is a walk-thru restaurant that McDonald’s will be opening in early 2024. CEO Chris Kempczinski announced the new development on July 27th. The concept will be tested for a limited time for a small amount of locations.

What will CosMc’s be like?

McDonald’s made similar restaurants back in the 90s called McDonald’s Express. The buildings had no drive-thru and no indoor seating areas. There was a small outdoor area to eat.

Most interestingly, there wasn’t a shake/ice cream machine. Galaxy milkshakes and ice cream sandwiches came from a small freezer. The McDonald’s Express locations were branded a failure and shut down in the early 2000s.

CosMc’s will be a similar design with a focus on digital ordering. The concept seems to be similar to Universal Studio’s Minion Cafe. The CEO of McDonald’s has said more will be revealed during Investor Day later in the year.

Our new business ventures team is in the process of developing a new concept we will call CosMc’s, which we will test in a small handful of sites in a limited geography beginning next year. CosMc’s is a small format concept with all the DNA of McDonald’s but its own unique personality.

Chris Kempczinski, CEO

Who is CosMc?

CosMc was a temporary character on the show McDonaldland. He was an alien who spoke like a surfer dude. The mascot from outer space was introduced in the late 80s.

He landed in McDonaldland and began trading with the other mascots. His space suit also functions as his space ship. He has a particular fondness for fries.

CosMc became a beloved character. Consequently, he was added to the McDonald’s video game M.C. Kids.

McDonald’s other ventures

In addition to CosMc’s, McDonald’s is testing two other restaurant styles. A carry-out only McDonald’s in Texas. As well as a restaurant in China that has food lockers.

All eyes will be on these new ideas to watch how they develop. McDonald’s is one of the leading fast-food chains in the world. The success of these restaurant models could influence the future of dining as we know it.

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