Burger Fuel Is A New Zealand Gourmet Burger Restaurant

The “Burger Market” is still growing and being strong. People still want to purchase burgers.

External environmental factors are the macro environment affecting a business; they are factors outside the company and which they have no control over (Kotler & Armstrong, n.d.) these external factors bring about impacts to the company thus a company should always be prepared to react.

As CFA strives to be the best “quick-service restaurant”, key external factors affect CFA. Demographics is a major threat, this includes race, age and gender. CFA is family oriented and believes in marriage, but a comment he made on this issue earned him a bad publicity. However, that created an opportunity in the Christian community. Despite the harm of this factor, revenue went up same year. His adherence to his principles proved to people that CFA would not downplay its core values. Another threat are rivalry and intense competitors. The industry is a 120 million dollar industry with about 50 percent offering the hamburger entrees. (hoovers.com 2008). Some of these competitors are KFC, Subway, Burger King, McDonalds and Taco Bell. New entrants is a threat to CFA, example is Oporto who just made its way into the United States. There is also the threat from substitutes. Since Sundays are off days for CFA, customers will like to look for substitutes, and if rivals provided them, this might affect CFA. Example of substitute from rival is McDonalds southern chicken sandwich which in fact can come with biscuit and pickles in the morning. The crave for

Due to globalization and increased competition in the fast food industry, a very complex environment is created for McDonald’s. There are various internal and external environmental factors affecting the functions of McDonald’s corporation and demands for new innovations. The factors are as follows:

The fast-food industry is changing everyday. There are new products being introduced in the market and new slogans being created. The companies in the fast-food industry will do their best to make the greater burger, and to make bigger and better fries.

BK, on the other hand, uses the continuous chain broiler, with a capacity of 8 burgers per chain, where no human intervention is necessary because the patties enter the broiler on one end and come out on other end after 80 seconds. Furthermore, sandwich dressing is standardized at McD’s with lever based dispensers and portion controlled condiments. At BK, sandwich dressing is handled by employees using plastic squeeze bottles without pre-measured quantities. The lack of portion-controlled condiments at BK can result in different taste and quality of products in addition to wastage. Exhibit 5 and 6 reveal the operating results for McD’s and BK, respectively. McD’s is ahead of the game in the sandwich dressing department, Exhibit 6 shows that BK spends 1.1% of their sales in condiments wastage. BK also uses microwave ovens to maintain the “Made to Order” warm and fresh burgers. The use of microwave ovens result in a 2.1% increase in utility cost compared to McD’s. On the other hand, the cost of food at McD’s is 1.9% higher compared to BK because McD’s keeps finished goods inventory in a bin for 10 minutes before they are discarded. In addition, the paper used to wrap the burger contributes to higher food cost of 0.9% at McD’s.

Second factor quality of food is the heart core factor that contributed to the success of Five Guys burger. "Five Guys ' burger is better than McDonald 's," says Tristano. "Americans have always fallen in love with a better product "(Burke M, 2012). Speaking about quality food that offers Five Guys includes superior quality of meat, eighty percent lean, always fresh, never frozen at all. Potatoes always come from northern Idaho, because of weather condition they grow more slowly, solid and tasty in comparison to the potatoes grown in California or Florida, grow faster and are cheaper used by other fast food chains. Five Guys use anything but the best. Five Guys first soak fries in water so when the fries are per fried, the water boils, forcing steam out of the fry. This forma a seal so that when they get fried a second time, the fries don 't absorb any oil and so are never oily. "Fries are much harder than burgers" says Murrell. "We work day and night on them, all the damn time." (Burke M, 2012). Five Guys menu allows the chain to focus all its energy on executing its burger "perfectly" (Licata, E., 2009).  Five Guys burger decided they would cook only in peanut oil, which cost five times as much as the oil, other burger restaurants were using (Lottie L., 2012).

Business Analysis of Outback Steakhouse This essay answers the following questions. 1) What are the standout business and economic characteristics of the restaurant industry?

If we look at the fast food industry today there is room for success. Based on RNCOS’ new US Fast Food Market Outlook 2010, fast food industry growth rate is strong. Especially, hamburger sales growth is reported at the healthy rate of 4.6% in 2008. The market is expected to grow to cross the $170 billion marks by 2010.It is believed that due to the economic meltdown, fast food industry is benefiting from people being more prices conscious. People who were enjoying nice means at fancier restaurants are now turning their choice of means to more economical ways.

As mention before, Restaurant Brands International is a merger company that contains Burger King, a coffee shop and a restaurant called Tim Hortons. Since it was a merger that occurred in 2014, there isn’t much info for the company; however, since Burger King has been almost as old as McDonalds so much of the info will come from Burger King. Burger King is practically the same as McDonalds created in 1950s yet a few years later after its competitor was born. The main difference of how it was created was that Burger King started off like a stove and that name of the stove was named Insta-Boiler.

Burger King has external stakeholders and internal stakeholders that are part of its success. The company sells its products in its 13,000 outlets in 79 countries worldwide. Its global sales in the year 2014 were $23 billion. High sales have enabled the company to be sustainable. The company also partners with financiers to help fund acquisitions such as $9.4 billion debt financing agreements with JP Morgan and Wells

The three restaurants are succeeding in their value propositioning. What set Burger King apart from their competition is that they

With the number of burger restaurants growing at 10 times the average rate from 2008-2013, the market has become vast. That being said, because Shake Shack has established itself as a power player in the market, the chain doesn’t have to worry about stealing market share from the fast food chains. The pull of a better dining experience, higher quality, offering beer/wine, and while still maintaining prices similar to the fast food chains, Shack Shake has been able to grow not only in the investing field, but also expanding their customer base. Due to the success of the “boutique burger shops” fast food chains are scrambling to compete, with Carl’s Jr. coming out with antibiotic free burgers, and McDonald’s trying create a premium menu with higher quality

|Battle of Burgers & Broiling Vs Frying |Focused on its USP (flame broiled burgers) & |Market share increased from 4% to 8.7% |

Where are we going?- A lot of hard work has been put into promoting the brand to other local Kiwi and slowly but gradually increasing the number by one. Along with the efforts of a great team of dedicated franchisees Kiwi Burger Fuel restaurant took off in 2000-2001 and never looked back, and create new opportunities for development.-