NEW YORK — McDonald’s sales edged up at established U.S. locations during the third quarter, snapping a streak of about two years of quarterly declines.

The world’s largest burger chain also said sales rose 4 percent on a global basis at established locations. In the United States, the figure rose 0.9 percent, marking the first increase since the third quarter of 2013. The bump was the result of a higher average check, however, which offset a decline in traffic. That means McDonald’s still has a long way to go in fixing its business.

The company said it expects the sales figure to rise globally for the final three months of the year as well, including in the United States.

McDonald’s is making a number of changes in the United States that it hopes will set the stage for a turnaround. Tweaks to food preparation include toasting buns longer and searing burgers to make them juicier. For its Egg McMuffins, the company switched back to butter and regular English muffins, instead of margarine and whole grain muffins.

A new buttermilk chicken sandwich, which is positioned as a premium offering, is supposed to boost perceptions about food quality – and help fetch a little more money. The company has also been simplifying its menu to speed up service and improve order accuracy.

“Customers are noticing the differences,” said CEO Steve Easterbrook, who took the helm in March.

Easterbrook is presiding over bigger changes, too. This month, the company introduced “all-day breakfast” in the United States, meaning people can get an Egg McMuffin whenever the craving strikes.

Easterbrook was reluctant to give details on the early performance for all-day breakfast. But in his trips around the country, he said it seemed to be “cult-ish” among students.

Richard Adams, a consultant for franchisees, noted the addition of all-day breakfast could complicate operations when stores are busy. And he questioned whether it would be a significant sales driver over the long-term.