Ray Kroc, A Milkshake Mixer/Machine Salesman By Ray Mcdonalds

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 was the founder of the McDonald's Corporation, and his philosophy of QSC and V

Section 2: Key points. The McDonald's story begins with Morgan Spurlock. Morgan is an independent filmmaker, who conducted an experiment where he consumed nothing but McDonald's for 30 days. He traveled across the United States, speaking with various community groups about the hazards of eating fast food, all while setting himself up as a human guinea pig. He submitted himself to a full medical examination and was determined to be physically fit. After 30 days of nothing but McDonald's, he gained 25 pounds, his liver rivaled that of an alcoholic and his cholesterol level had risen from 168 to 230. He documented his personal journey,

Chapter 2 starts with a scene of the Ray A. Kroc historical center. Schlosser stresses the "Disneyesque tone" of the gallery. The author’s objective is to draw parallels between the two companies and their organizers: Ray Kroc and Walt Disney. Ray Kroc's name to acclaim came while offering milkshake blenders in 1954 in San Bernardino, California. The McDonald's siblings were two of Kroc's greatest clients. Their McDonald's Self-Service Restaurant utilized Kroc's unit that could make five milkshakes without a moment's delay. Kroc was astounded by their self-administration framework and imagined the development of the eatery around the nation. In any case, the siblings were less aspiring and substance with their present achievement. They had

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

McDonalds is a corporation that has great success because of good strategy and planning. In the next five years, McDonalds needs to keep up with the changes of the consumer and social

“McDonald’s.” When people hear that word, the first things they visualize are the Golden Arches, the Big Mac, or Ronald McDonald. McDonald 's has had a profound effect on the fast-food industry and on the U.S.; in the 20th century, the creators/owners of McDonald 's, Richard McDonald, Maurice McDonald, and Ray Kroc (a traveling salesman) created the Speedee Service System, which made restaurants like a factory, and improved on franchising, an easy way to set up businesses and make money. Other restaurants began basing themselves off of McDonald’s. As of McDonald’s influence on America: “We believe that the McDonald’s brand is… omnipresent… in America,”

The first changes that McDonalds had made was to move the “factory system to the back of the restaurant.” This change allowed other processes to form, for example, employees were given only one task, paid in low wages, provided low prices, and cut the menu. Following these changes, the company grew larger and faster, and soon became the top fast food service available everywhere. As the new leaders of fast food, much power had come with it. McDonalds became the largest purchaser of beef in the United States, and they were ultimately in control of how the beef was “made and supplied.”

McDonaldization effects all aspects of today’s society—even the venues we often overlook. Two examples of some commonly overlooked McDonaldized venues are the Kimmel Center and the Hard Rock Cafe. Both of these venues emphasize the McDonald elements of success according to George Ritzer: efficiency, Calculability, predictability, and control. (14, Ritzer). Although these places may feel like a luxurious break from the everyday fast food trip, they are not all that much different.

In the article “The Franchisees Are Not Lovin’ It,” the authors, Gruley and Patton, discuss the difficulties of the McDonalds franchise, the struggles of the franchisees, and the inability to solve these problems. The article goes on to talk about how McDonalds needs to get back to basics, just as they say themselves. Yet, they continue to make the menu more complex by the constant introduction of new foods. They are getting away from their identity as a burger joint. As a result they are closing restaurants and are continuing to experience declining revenue. McDonalds isn’t what they used to be and something needs to be done to improve the well-being of the company, the franchisees, the employees, and most importantly the customers.

Kroc's idea of the way to develop McDonald's into a profit was to sell an operating service to partners. This revolutionary way of doing things, instead of just supplying franchisees with milk-shake formula and ice cream, is what led to

After receiving an exceptionally large order from a restaurant called McDonald’s, Ray decides to travels to California to personally deliver the mixers. It’s at this point that he comes across something that changes his life, the first McDonald’s. From the moment he arrives there, he realises that it is unlike any of the humdrum uninventive drive-throughs he is used to. Firstly, customers do not wait in their cars to be served, but rather they wait in neat lines to order their food from a serving window. He orders a burger, soda and fries for 35 cents and within seconds is served his food in a disposable paper bag, which he is able to eat anywhere he pleases. Whilst eating his food, he meets the two brothers that started the company, Mac and Dick McDonald (played by John Carroll Lynch and Nick Offerman).They offer him a tour around the restaurant and he is amazed by the revolutionary efficiency with which they operate. Ray becomes captivated by this thriving business and from the brothers, learns as much as he can about McDonald’s.

McDonald’s has extremely strict rules when it comes to awarding franchises. First, it is very costly to open a new location or purchase an existing location, with the median startup cost being $300,000 (Kalnins & Lafontaine, 2004, p. 750). As well, the company does an extensive background check on a variety of issues including credit history, business management experience, and the acceptance of the contractual agreement that the company provides. Because of these strict rules and the large amount of capital needed to purchase a location, “rates for franchise applicants are 1% for McDonald's” (Norton, 1988, p. 204). This is an extremely low acceptance rate and is even lower than McDonald’s chief competitor, Burger King, who accepts 1.5% percent of applicants (Norton, 1988, p. 199). These low numbers are understandable in the context of the business and risk that is involved. Though the franchise purchaser must pay a large amount of money to gain the rights to the restaurant, they truly have nothing to lose besides money because they are simply running another company’s business model as well as using their trademarks and logos. McDonald’s on the other hand, has a great amount at stake because they place the well being of an entire restaurant into the caretaking of an individual who simply purchased the rights for the store. If the store does poorly or if there are issues with customer service, it reflects

McDonald has been a well-known and valuable brand for over half a century. The company’s mission and vision is striving to be the world’s best quick service restaurant and formalizing their beliefs into “People, Vision, and People Promise”. “Quality, Service, Cleanliness and Value” also became the company’s motto. The company’s first McDonald store was built “in 1940 by the original McDonald brothers, Dick and Mac. Later in 1954, Ray Kroc became the first official franchisee appointed by Dick and Mac McDonald in San Bernardino, California” (Chandiramani, Ravi). Soon after, Mr. Kroc opened his first restaurant in Des Plaines, Illinois, and the McDonald’s corporation was created. The new franchise began to grow rapidly as a result of its

3. No New Products – In last year everyone is expecting that McDonalds will launch some new product to add in their menu like Wendy’s did they added a miracle product in their menu but