Case Study
DE LA SALLE UNIVERSITY SCIENCE AND TECHNOLOGY COMPLEX
Market1
CASE ANALYSIS: McDonald’s “Seniors” Restaurant
Submitted by:
Almendrala, Angela
Gotuaco, PJ
Hatol, Louise Nicole
Muhi, Ryanna
Puntanar, Kyndra
Trinos, Carl
Ventanilla, Kestrel
Submitted to:
Professor Earl Elizondo
COMPANY OVERVIEW
Background
McDonald’s is the world’s largest chain of hamburger fast food restaurants with more than 34,000 local restaurants serving approximately 69 million people in 119 countries each day. The company started in 1940 as a barbecue restaurant operated by Richard and Maurice McDonald. In 1948 they reorganized their business as a hamburger stand using production line principles. Businessman Ray Kroc joined the company as a franchise agent in 1955. He subsequently purchased the chain from the McDonald brothers and oversaw its worldwide growth.
A McDonald's restaurant is operated by a franchisee, an affiliate, or the corporation itself. The corporation's revenues come from the rent, royalties and fees paid by the franchisees, as well as sales in company-operated restaurants. McDonald's revenues grew 27 percent over the three years ending in 2007 to $22.8 billion, and 9 percent growth in operating income to $3.9 billion. McDonald's primarily sells hamburgers, cheeseburgers, chicken, French fries, breakfast items, soft drinks, milkshakes and desserts. In response to changing consumer tastes, the company has expanded its menu to include salads, fish, wraps, smoothies and fruit.
Mission
McDonald's brand mission is to be “our customers' favorite place and way to eat. Our worldwide operations are aligned around a global strategy called the Plan to Win, which center on an exceptional customer experience – People, Products, Place, Price and Promotion. We are committed to continuously improving our operations and enhancing our customers' experience.”
Goals and Objectives
Market1
CASE ANALYSIS: McDonald’s “Seniors” Restaurant
Submitted by:
Almendrala, Angela
Gotuaco, PJ
Hatol, Louise Nicole
Muhi, Ryanna
Puntanar, Kyndra
Trinos, Carl
Ventanilla, Kestrel
Submitted to:
Professor Earl Elizondo
COMPANY OVERVIEW
Background
McDonald’s is the world’s largest chain of hamburger fast food restaurants with more than 34,000 local restaurants serving approximately 69 million people in 119 countries each day. The company started in 1940 as a barbecue restaurant operated by Richard and Maurice McDonald. In 1948 they reorganized their business as a hamburger stand using production line principles. Businessman Ray Kroc joined the company as a franchise agent in 1955. He subsequently purchased the chain from the McDonald brothers and oversaw its worldwide growth.
A McDonald's restaurant is operated by a franchisee, an affiliate, or the corporation itself. The corporation's revenues come from the rent, royalties and fees paid by the franchisees, as well as sales in company-operated restaurants. McDonald's revenues grew 27 percent over the three years ending in 2007 to $22.8 billion, and 9 percent growth in operating income to $3.9 billion. McDonald's primarily sells hamburgers, cheeseburgers, chicken, French fries, breakfast items, soft drinks, milkshakes and desserts. In response to changing consumer tastes, the company has expanded its menu to include salads, fish, wraps, smoothies and fruit.
Mission
McDonald's brand mission is to be “our customers' favorite place and way to eat. Our worldwide operations are aligned around a global strategy called the Plan to Win, which center on an exceptional customer experience – People, Products, Place, Price and Promotion. We are committed to continuously improving our operations and enhancing our customers' experience.”
Goals and Objectives