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Introduction
It was founded in
McDonald's 1940 as a
Corporation is restaurant
an American fast
food company.
McDonald's is the
world's largest restaurant
It was operated chain by revenue, serving
by Richard and over 69 million customers
Maurice McDonald, daily in over
in San Bernardino, 100 countries across 37,855
California, United outlets as of 2018.
States.
McDonald's is best known for its
hamburgers, cheeseburgers and
French fries.
McDonald's predominantly
sells hamburgers various types
of chicken, chicken sandwiches, soft
drinks, breakfast items, and desserts.
Products are offered as either "dine-
in" (where the customer opts to eat
in the restaurant) or "take-out"
(where the customer opts to take the
food off the premises )
McDrive
Mc Drive
McDrive locations There are also a few
near highways locations, mostly in
offer no counter service downtown districts,
or seating. that offer a "Walk-
Thru" service in place
of Drive-Thru.
Quality Control
McDonald’s has a set of
The quality management
management teams for the
team makes it sure to
inspection of food item
fulfill the basic criteria
quality and their control
set for the operation of
for the successful
business
. McDonald’s.
They also have a They also listen and
relationship with the get feedback from the
scientific community to customer to make
provide best and safe their business
food among the people. improve
Quality service
The quality of The quality The team
meat, bun, management work is
vegetables etc. team has a always
should be look at the preferred in
good and up timing, neat McDonald’s
to the dress and to get
standard. cleanliness of maximum
an employee. benefits.
Problems faced by Mc Donald’s
Slow,
Lack of Bad food Price
flexibility inaccurate image Sensitivity
service
MC Donald’s faces boycott threats in
India for serving Halal meat
How Mc Donald’s Overcome with
problems
Social Considerations
To ease customers concern about health Emphasis on food safety -
issues – changes are as follows -
Suppliers have food
Evaluating the current menu , using safety management
organic products, revising whole systems in place,
menu entirely by offering salads and including Good Using local sources
vegetarian burgers. Manufacturing decreases the time to
Practices (GMP) and a market, and also
verified Hazard decreases use of fuel to
Serves range of high-quality foods transport goods.
that can fit into balanced-diet. Analysis Critical
Control Point
(HACCP).
The accurate and accessible nutrition
information help people make informed
menu choices.
Just-in Time
From the second order, the Mc Donald’s people at different preparation stations around kitchen
begin toasting the bun, adding ingredients and packaging your food so that the meal arrives
fresher, hotter and tastier, every time. They prepare food only after you have ordered it, not before!
Order fulfillment rate (Mc Donald’s restaurant productivity)
Stockout rate (Intermediary/ distributor Timely delivery rate (McDonald’s delivery
productivity) productivity)
Mc Donald’s researches discovered, the fries were always perfectly cooked when the oil
temperature rose 3 degrees above the low temperature point. And designed a new fryer.
High –tech temperature and moisture controlled It developed the first-ever 91% fat-free
cabinets-that would allow parts of a product to be burger, Mc Lean Deluxe
prepared ahead of time without detracting from food
quality.
Recycle
Taking initiatives in recycling and solid waste management.
Environment Defence Fund (EDF) and McDonald joined hands together to work
upon environment issues.
The waste reduction task Force was formed having members from both the
organizations.
In all 6 members,4 senior managers from McDonald’s and 2
scientists and an economist from EDF in August 1990.
Three things were kept in mind: Reduction, Reuse, and Recycle.
Use advance ERP and data
centers.
Introduction of reusable shipping containers, substantial packaging
material, use of unbleached paper and employee training.
Mc recycle USA: a $ 100
Corrugated Boxes: earlier million annually program in
Brown bag: 100% recycled, these were made up of 21% which 350 new restaurants
made from unbleached recycled material but Mc were opened by using
material and looked brown. Donald’s mandated it to recycled equipment’s and
34% recycled material. 1000 other’s were
remodeled.
TQM Practices
Reduced Cycle Time
Six Sigma
Quality Circle
Statistical Process Control
Bad Food Image
•To defend the image of its
food, McDonald’s launched a
social media campaign inviting
customers to ask questions
about the ingredients it uses.
•The company has run
programs in various countries
where it says the program has
built trust with customers.
Slow, inaccurate
service
•McDonald’s executives have
said they introduced too
many items too quickly l such
as Mc Wraps and the option
to substitute egg whites for its
breakfast sandwiches. That
slowed down service and led
to inaccurate orders.
•McDonald’s said it would
focus on a simplified menu
that highlights its most
popular items.
Price Sensitivity
•McDonald’s has had to
swap out items as costs for
beef and cheese have
climbed.
• McDonald’s revamped its
Dollar Menu to be called
the “Dollar Menu &
More,” with a range of
prices up to $5.
Lack of flexibility
•To offer greater
customization down the line,
McDonald’s recently rolled
out prep tables in its kitchens
that can hold more toppings
and sauces.
•The company is also testing
a “Build-Your-Own-Burger”
offering in Southern
California that lets people
pick the bun, patty and
toppings they want.
