Mcdonalds Operations Management Perspective

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In 1937 a man named Patrick McDonald of New Hampshire opened a restaurant named “The Airdrome" in sunny southern California. In 1940 his two sons, Maurice and Richard, decided to move the entire building to San Bernardino, California which is roughly 40 miles south east of Los Angeles. Their menu consisted of mainly barbecue with about 25 food items on the menu. Hamburgers at that time were ten cents and all you can drink juice cost you a nickel. They renamed their father’s restaurant “McDonald's". Eight years later after noting that most of the profit came from hamburgers, the brothers closed the restaurant and created an expedited service system which streamlined the process for producing hamburgers in shorter amounts of time. Once the restaurant re opened, their menu consisted of only hamburgers, French fries and milk shakes. The restaurant became extremely successful, and most of its fame was spread by word of mouth of dedicated customers. In 1953, McDonalds franchise was developed and four McDonald’s restaurants were erected in California and Arizona. In 2011, the McDonalds franchise operates over 31,000 restaurants worldwide, and employing more than 1.5 million people. McDonalds is one of the most well-known franchises globally with leading shares in the service restaurant segment of the fast food market. Some of the products that McDonalds serves are their world famous French Fries, the Big Mac, Quarter Pounder, Chicken McNuggets and the Egg McMuffin. McDonalds continuously attempts to produce quality service and innovation to fulfill customer satisfaction. Some of the attempts are in hope of maintaining dedicated customers, while attracting new customers which produce increased revenue and profit.   McDonalds has added a more health conscious menu in order to meet the new health growing desires and options by the American consumer. They offer low calorie grilled chicken sandwiches,...
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