Mcdonalds

In a 4 hour shift, if every order was for 2 dozen cookies, Kristen would be working 100 minutes (10 minutes for every 2 dozen * 10 batches of 2 dozen) but her roommate would be working 70 minutes (7 minutes * 10 batches of 2 dozen). Kristen would be working 42% of the 240 minutes during a 4 hour shift while the roommate worked 29%.

On McDonalds For my business course, I have been asked to prepare a report for a business at work. I could choose any business to investigate. I decided to do McDonalds because it is globally recognised and of its size. Also because it is a franchise I thought that it would be interesting to see how a franchise operated.

The film introduces the concept of McDonaldization to the food companies. McDonalds first introduced this concept in the first fast food chain; the idea was to make the restaurant more efficient. In the 1930’s, McDonalds own a very successful chain of restaurants, but they McDonald brothers wanted to expand their brand; while doing this they would revolutionize the restaurant industry. They would hire employees to do only one just, such as cooking the fries, and this would be the only thing the employee would do all day at work. The purpose was to be able to get food out faster and hire workers for lower wages because of the small amount of responsibilities the worker would have. The restaurant would fire all the extra employees and simplify the menu, and then the first fast food restaurant would be born. The concept of McDonaldization spread to many other restaurants and is still in use today. The idea of McDonaldization also made its way to meat packing companies; the assembly line concept will be used. Employees do the same demeaning task all day, and their pay reflects the low level of creativity. Many other businesses have incorporated the idea of simplifying decisions and decreasing the time it takes to make a sale. Think about the mall, every store is laid out and organized in a manner where

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

Stella’s menu is comprised of a variety of burgers, sandwiches, and soups. To start, we will analyze the transformation process of a typical burger meal. Many of the burger meals have the same base ingredients, a bun, patty, lettuce, tomato, onion, pickle, and a side of french fries. The meat, lettuce, tomato, onion, and pickles are delivered three times a week in order to keep the product fresh. The buns are delivered twice a week for the same reason, and they arrive from a supplier in Des Moines. Once the buns are delivered to Stella, they are allocated to the other three restaurant locations owned by the Perez family. The meat and potatoes are delivered three times per week from the same supplier in Des Moines, which come in three packages

(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

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.

4 minutes by roommate: set oven (1 minute per dozen), package (2 minutes per dozen), and accept payment (1 minute per order)

At McDonald’s, patties are removed from the warmer bins and assembled according to direction per type of burger or per customer order. The vegetables are already cut up prior to assembly. The total

Burgers are one of the most favored junk foods people like to eat from around the world. What a great idea to create a restaurant that gives the best tasting flavors, one of a kind style,

In this assignment I am going to evaluate the concepts and principles applied to the marketing of products by McDonalds and make recommendations.

If we choose to run business without Kristen, her time for one dozen cookies becomes 12 minutes. It will become the labor bottleneck. If the order contains two dozens or more, Kristen’s time for this order becomes 17 minutes and 22 minutes for 3 dozens. For the delay time, there is no need to offer a rate to rush order. Because of our constrains, previous order can be finished on time. We can promise delivery within the campus from 10am to 5pm. Because this period of time would be acceptable for part-time student. We can use message to notify our customers when orders are ready. What we

By producing a regular number of identical sandwiches, this batch system helps ensure standard and predictable cycle times, consistent quality, greater predictability (less loss to error) and limits the amount of overlap activity; all of which align with McDonald’s objectives. To make a custom burger, the McDonald’s process ensures a level of freshness (relative to industry standards), but creates a delay for the customer. A “grill” sandwich is not processed until the next batch of that particular meat is cooked, and delivered to the customer as quickly as possible, with no opportunity to wait in a warming box. While this leads to fresher sandwiches, it also presents several logistical setbacks. Lead times for grill sandwiches are longer, which means that customers must wait longer, inconsistent with McDonald’s process objectives. This is particularly problematic with drive through customers, who must pull up to a parking space to wait, and may cause bottlenecks. Customers inside are asked to step aside and wait, which can be unnerving for a customer on a short lunch break. Notably, though, the cycle time during rush periods is increased, so the customer will not have to wait as long as during slow times. The grill sandwiches also present problems for the cashiers/servers who must deviate from their standard operation to accommodate

McDonalds Corporation had developed to become the leading fast-food chain of restaurants since its inception to the extent that it serves more than 47 million customers across the globe on a daily basis. The corporation is the largest global food-service retailer since it has over 30,000 local restaurants that serve approximately 52 million people in over 100 countries every day. One of the critical factors attributed to the success of McDonald's global business is operations management, which focuses on the careful control of processes that are used in manufacturing and distribution of goods and/or services.

There is a more rapid pace at McDonald’s. Here customers have the option of driving through or dining in. The customers walk up to the counter and give their order. The food should be ready in the next two minutes. However, if the counter person gets the order wrong, the customers may have to wait longer. If the customer goes through the drive-thru, they drive up and say their order into a box operated by a person they don’t see. Next they drive around to the little window, the casher takes their money. The customer then drives to the next window