Mcdonald's Operational Strategy
Overview
McDonald's is the chief global foodservice retailer with more than 30,000 local restaurants serving nearly 50 million people in over 119 countries each day. The example that we used as a guide is restaurant; the scope of business is fast food.
The first McDonald's was opened in May 15th, 1940 by two brothers Richard & Maurice McDonald. The restaurant first sold - barbeque ribs, beef and pork sandwiches. After a survey was done the brothers realized that 80% of their sales were hamburgers. As a result, in October 1948 the brothers closed their original McDonald's business to make changes to the restaurant's business concepts. They also realized that the future relied on speed, mass production and lower prices. In December 1948, they opened the original McDonald's restaurant offering "SPEEDEE SERVICE SYSTEM" selling 15 cent hamburgers and 10 cent fries. In 1954, Ray Kroc a milkshake machine salesman visited the McDonalds brothers and convinced them to let him purchase the rights to franchise McDonald's. After Kroc discovered the secret of their high-volume burger-and-shake operation, he eventually bought the rights of McDonald's in 1961, for 2.7 million with the goal to make cheap ready-to-go hamburgers, french fries and milkshakes. McDonald's is now the largest fast food chain in the world and the brand is mostly associated with the term "fast food". Today competitions are Burger King and Wendy's.
Capacity
The process flow customers need when visiting a McDonald's restaurant is getting their food done right at a fast and quick time. McDonald's limit to serve a customer is four (4) minutes. But, sometimes those four minutes turn out to be more because of some number of reasons for example customer not happy with cold fries, or with the way their sandwich is made. Another example is short staff because the Manager did not predict that they would have a rush and there are not enough cooks or cashiers.
McDonald's bottleneck would be running out of
McDonald's is the chief global foodservice retailer with more than 30,000 local restaurants serving nearly 50 million people in over 119 countries each day. The example that we used as a guide is restaurant; the scope of business is fast food.
The first McDonald's was opened in May 15th, 1940 by two brothers Richard & Maurice McDonald. The restaurant first sold - barbeque ribs, beef and pork sandwiches. After a survey was done the brothers realized that 80% of their sales were hamburgers. As a result, in October 1948 the brothers closed their original McDonald's business to make changes to the restaurant's business concepts. They also realized that the future relied on speed, mass production and lower prices. In December 1948, they opened the original McDonald's restaurant offering "SPEEDEE SERVICE SYSTEM" selling 15 cent hamburgers and 10 cent fries. In 1954, Ray Kroc a milkshake machine salesman visited the McDonalds brothers and convinced them to let him purchase the rights to franchise McDonald's. After Kroc discovered the secret of their high-volume burger-and-shake operation, he eventually bought the rights of McDonald's in 1961, for 2.7 million with the goal to make cheap ready-to-go hamburgers, french fries and milkshakes. McDonald's is now the largest fast food chain in the world and the brand is mostly associated with the term "fast food". Today competitions are Burger King and Wendy's.
Capacity
The process flow customers need when visiting a McDonald's restaurant is getting their food done right at a fast and quick time. McDonald's limit to serve a customer is four (4) minutes. But, sometimes those four minutes turn out to be more because of some number of reasons for example customer not happy with cold fries, or with the way their sandwich is made. Another example is short staff because the Manager did not predict that they would have a rush and there are not enough cooks or cashiers.
McDonald's bottleneck would be running out of