Fast Food Restaurant: Mcdonald's

Mcdonalds is a company that is all about getting your product ordered, made, and delivered as fast as possible, while using the least resources as possible. The McDonald brothers created a system called the Speedee Service System, which helped make the food as fast as possible. Before the Speedee System, restaurants employed short-order cooks, who specialized in making food that had a short preparation time, to get the food made quickly. The chefs required lots of skill and training however, and were often in high demand. The Speedee system however, used many unskilled workers, each who did a small step in the production repetitively, very similar to how Ford’s assembly line worked. Having each resource, whether it be worker or machine, specially dedicated to doing a certain job makes the whole production line much more productive. One example of this is a worker whose job is to receive calls from a mcdonalds drive through. The worker receives calls from Mcdonalds all across the country, in a special call center. As soon as she finishes taking the order and sending it back to the workers in the McDonalds where the order originally came from, she immediately receives another order from a McDonalds somewhere else in the country. Having a dedicated call center not only cuts labour costs, but also creates a more dedicated customer service. Another example of how McDonalds has

First, Schlosser and Wilson describe the history of fast food. Everything started with a fifteen-year-old boy named Charlie Nagreen at a county fair squishing a meatball between two slices of bread, creating the hamburger. The authors then go on to talk about how McDonald’s was the first restaurant to introduce a quick system for customers to get their food. After seeing the success of the McDonald brothers, a businessman named Ray Kroc made a deal with them to travel the country, spreading the chain. Later, Ray Kroc would buy McDonald’s from the McDonald brothers. When other restaurants, such as Wendy’s and Burger King, saw the success of McDonald’s, they began to do the same thing, having a chain of identical restaurants across the United States. Not only did restaurants adopt this idea of complete sameness, but so did other companies such as

Kroc kept the assembly to hamburger preparation that the McDonald brothers did in the 1940s. His key contributions to the restaurant where automation, standardization and discipline. Other franchise owners, who were carefully chosen for their ambition and drive, went through a training course at “Hamburger University” in Elk Grove, Illinois. There, they acquired certificates in “hamburgerology with a minor in french fries.” Kroc focused his efforts on the growing suburban areas, capturing new markets with familiar food and low

The fast food establishment I selected was McDonalds. The typical meal I created was a Quarter Pounder® with Cheese, a pack of Medium Fries, and a small Coca-Cola soda pop drink. It is quite hard to imagine and see this meal fitting into my daily meal, since it has a combined total of 1,020 calories, which is about half of the amount of calories I eat on a regular, lightly to moderately, active day. The calories in the Quarter Pounder® with Cheese are 540 calories, the Medium Fries is 340 calories, and the small Coca-Cola soda pop drink is 140 calories. The fat total in the Quarter Pounder® with Cheese is 28 grams, in the Medium Fries it is 16 grams, and in the Coca-Cola small drink there is no fat total. This makes for a combined total of 44 grams of fat content.

necessary to cook beef patties solely for use in making chili, most of the meat for Wendy’s chili

Once your plate is stacked with delicious (but light) starters, you flip you red coaster over to make it green for “go” and the meat starts coming. Any kind you can imagine is offered. From juicy Flank Steak to tender chicken drumsticks, they just keep coming. The only time they stop, is when you flip that coaster back to red. Once you have your meat delicious fillers like garlic mashed potatoes, sweet plantain, and fried corn polenta.

Most grocers will mark meat down when it nears its expiry. The meat is still perfectly safe and flavorful, but the stores are not allowed to sell it after they have had it for a certain number of days. Buying this discounted meat can not only save you money on your bill, but can give you a different taste for your burgers or other hamburger related dishes. If you find a good deal on sirloin or a chuck roast, for example, get a couple packages for the freezer and then have the butcher grind a couple more into burger for you. They do it free of charge, and you don't have to wonder how long the mince has been sitting around.

Barney's Gourmet Hamburgers is Brentwoods favorite burger bar. In business since 1978, they have 8 locations scattered throughout Southern California. Barney's has a unique take on burgers that has kept them in business for 40 years. Barney's doesn't skimp on burger additives, spices, and toppings. Burgers are served between 2 delectable whole wheat buns or baguettes. Mounds of sauteed onions and mushrooms, peppers and other toppings placed expertly atop melted gourmet cheese ensures every bite of burger tastes like a dream.

(1) Wendy’s was able to achieve its initial success and grow so rapidly at a time when the quick service hamburger business appeared to be saturated because Wendy’s chose a strategic plan of targeting a different segment of the hamburger market, young adults and adults. Dave Thomas’s idea of an “old fashioned” hamburger allowed Wendy’s to differentiate from the competitors. The hamburger itself is made from fresh beef that is cooked to order and served directly from the grill to the customer. It is done this way to allow the customer to see what they are ordering. Allowing customers the opportunity to see the cooking process gains a certain level of comfort between the customer and the restaurant. “Old fashioned” hamburgers are square in

Burger patties don't necessarily have to be made of beef and the usual ingredients. Some restaurants treated the world with their unique creations - burgers with patties made up of ingredients you usually don't see in McDonald's and Burger King.

Fast food chains depend on enormous amounts of beef in order to keep up with the pace of the average amount of beef consumed. In 1980, the average American consumed up to 134 pound of beef a year. To keep up with this pace, the U.S. has to import beef from neighboring counties—most of them from Central and South America. Skinner states that it is bad that America has to push Central American countries for their products. Skinner says that the Central countries have to remove the forest so that cattle ranches can take their place. The Brazilian government statistics show that large-scale cattle ranches caused 38 percent of deforestation between 1966 and 1972 (389).

I got a Swiss Burger with bacon. This came with a freshly made bun that did an impressive job at maintaining the integrity of the burgers meat and

Home meal delivery 3. Full adaptation of its new practices 4. Changing customer habits and new customer groups 1. Saturated fast food markets in the developed economies 2. Trend towards healthy eating 3. Local fast food restaurant chains 4. Currency fluctuations 5. Lawsuits against McDonald’s 2.3. Established Market Share Among Fast Food restaurant chains, Burger King is second largest company and it holds a 15% share of the United States market. The company’s profitability has also increased in recent years. Burger King is most recognise among the people and it is due to its quality service and product ,the company is well known for its Whopper and it is known as the king of whopper. The company was recently ranked 7th in brand awareness. 2.4. Superior Growth Plan Approximately 90% of Burger King Restaurants are owned and run by independent owners , many of them belongs to family business that have been in business for decades. The company is able to grow while minimizing large capital expenditure, meanwhile it collects fees and royalties from each franchise added. 3. Organisational trends in behaviour or performance. The organisation is looking forward, try to change its trend like in daily menu, and will add Starbucks, costa to all its U.S

The fast food restaurant McDonalds and a Walmart Super Center were selected for the observations for the following reason: I engage in this service almost every day, therefore, this sphere seems very familiar. I was not overly impressed with either company. However, both of them are convenient and inexpensive so they end up being my choice on a daily basis. Besides, in the conditions of tough competition, the managers of fast food restaurants are forced to imply more and more refined strategies to attract new customers and succeed in business. It is valuable to observe which strategies give the best results and which fail to provide the expected outcome.

The fast-food industry has been developing rapidly and has successfully penetrated majority of the markets globally, at the same time bringing about several significant changes in practices, work and employment relations. Fast-food restaurants are distinguished and characterized by their inexpensive food products prepared in a standardized method that is dispensed to their customers quickly and efficiently for takeaway or dine-in and are usually packaged without the provision of utensils. However, the rapid expansion and proliferation of the industry was not a smooth transition, instead, it has brought about several controversies and criticisms. Such growth and success has brought disadvantages to workers’ rights, wages and