breaking news

Huge makeover for local McDonald’s restaurant includes table service

Published: Monday, April 16, 2018 @ 7:28 AM
Updated: Thursday, June 07, 2018 @ 2:38 PM

A McDonald’s restaurant in the Centerville Washington Twp. area will undergo $500,000 in renovations in the coming weeks.

One of the Dayton area’s high-profile McDonald’s restaurants is poised to undergo a significant makeover — and will start offering table service — as part of the fast-food giant’s “Experience of the Future” initiative. 

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The renovations are coming soon at the McDonald’s location at 9228 Dayton-Lebanon Pike (Ohio 48) in Washington Twp. just south of Centerville. The exact timetable for the project has not been set, and although the restaurant will remain open during the renovations, there will be a three-week period in which the restaurant’s dining room will close while drive-through service will still be available, Phil Saken, spokesman for Dayton-area McDonald’s franchisees, told this news outlet via email.

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This McDonald's at 9228 Dayton-Lebanon Pike in Washington Twp. south of Centerville will undergo a significant makeover in the coming weeks. MARK FISHER/STAFF

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“This project will bring the McDonald's ‘Experience of the Future’ to customers at the Dayton-Lebanon Pike restaurant,” Saken said. “It will include ordering kiosks and table service, complemented by mobile order and pay with the option of curbside service outside.” 

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“What (McDonald’s franchise) owner/operator Debbie Wright is doing here is building a better McDonald's for her customers and investing in her community. These new features will enhance convenience and comfort for customers so that they can enjoy their McDonald's favorites on their terms. If all goes as planned (i.e. weather, etc.), customers should start enjoying these new features early this summer.”

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A building permit suggests the project could reach $500,000.  

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This McDonald's at 9228 Dayton-Lebanon Pike in Washington Twp. south of Centerville will undergo a significant makeover in the coming weeks. MARK FISHER/STAFF

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