Pom A1.1 10200243
Pom A1.1 10200243
Pom A1.1 10200243
I. INTRODUCTION OF MCDONALD.............................................................................3
SOLUTION:..........................................................................................................................14
I. Introduction of McDonald
When it comes to fast food franchises, McDonald's is universally acknowledged as
the best and most well-liked. As its name indicates, McDonald's was created in California,
United States, in 1940 by brothers Dick and Mac McDonald. The company's initial focus
was on serving fast food (burgers) to customers in a hurry or through a drive-through. Ray
Kroc, seeing potential in McDonald's original idea of supplying quick food, developed the
idea of franchising, which has helped the firm grow to the point that it now serves 69
million people every day. There are now more than 36,000 of these restaurants in operation
around the globe.
Planning, scheduling, and managing the operations of the processes that transform
raw materials into finished goods and services are the responsibilities of operations
management... Management of operations is the process of making the most effective use of
an organization's resources in order to provide consumers with the finished goods or
services they need in a timely manner and at a price that is affordable to them. The
management of operations is intrinsically linked to the overall strategy of the company.
The objective of developing an operations strategy is to provide a plan for the
operations function, with the goal of enabling that function to make the best possible use of
its available resources. The organization's long-term competitive strategy is supported by
the operational strategy, which describes the policies and objectives for utilizing the
organization's resources to achieve those goals.
Targets for McDonald's performance are devised with the intention of assisting the
corporation in maintaining its status as the market leader in the fast-food sector around the
globe. The restaurant is comprised of a great number of departments, all of which contribute
in their own unique way to the overall process of attaining the restaurant's goals. The ability
of the restaurant to fulfill the needs of its customers on a daily basis is contingent on the
achievement of a number of critical performance goals.
In their research paper, Dr. Hau Lee and co-author Corey Billington define supply
chain management as the integration of activities occurring at the network's facilities to
generate materials, move them into central products, and then to the final finished product,
before delivering it to the customer via the distribution system. McDonald's Supply Chain of
Products will be detailed here.
External Distributors:
This refers to the transfer of items from the operation, processing, and creation of final
goods to clients. This is the last step of the McDonald's supply chain, which is done by
customers at Drive-Thru chain shops.
• Just-In-Time (JIT): For perishable ingredients, fresh ingredients are supplied JIT for
incorporation into the product, and the product is finished JIT prior to being served to the
client. This allows the restaurant to minimize expenditures and storage space, all while
improving product quality.
• Reorder point (ROP): for non-perishable items ROP represents the time when a restaurant
must place a fresh order. To prevent dissatisfied clients, ensure that you are never out of
stock.
• First In, First Out (FIFO): for every element All supplies, processes, and final goods at
McDonald's are managed using the FIFO approach. This indicates that items are used in the
order of their receipt. Therefore, inventory is always fresh, since things are sold in the order
in which they were inputted.
Solution: McDonald's packaging always assures the food is fresh, hot, convenient, and safe.
In addition, McDonald's is dedicated to protecting the environment by using less cardboard.
McDonald's has decreased tray liner use to save 127 tons of paper per year. 72% of all used
cardboard is composed of recycled paper. In an effort to decrease plastic waste in the
environment, paper boxes have replaced plastic salad containers, while McDonald's has
abandoned foam containers in favor of paper containers made from renewable resources.
According to statistics, 89% of McDonald's United Kingdom packaging is created from
renewable resources. In addition, McDonald's water cups and napkins are manufactured
from recycled materials.
1. Personalize your menu with drive thru: Drive-thru is a way of food service that
enables customers to sit in their automobiles, wait in line, order food via a window, and get
their meal.
2. Build a digital ordering counter: With digital order counters, there is no need for
consumers to wait in line at the counter; instead, they may place their orders at the kiosks.
At the kiosk's screen, buyers may pick from all menu items including special edition
items, choose portion sizes, beverages, and even order more or missing side dishes.
Customers may also pay with a credit card or debit card and get a receipt.
3. Order food on mobile app: McDonald's enables consumers to purchase using a
mobile phone application, the meal will be delivered to their house, or ordered at any place
that the client specifies.
4. Taking care of customers with AI technology: In September of 2019, McDonald's
announced that it has acquired Apprente, an artificial intelligence-based conversation
technology business. Apprente creates a platform for order processing that is multilingual,
multizonal, and contextual... This technology will enhance McDonald's drive-thru
operations and may be utilized in the future for ordering by phone and kiosk.
Solution:
Ordering meals using a mobile app is the answer to the capacity issue that was
discussed above since it may eliminate the need for shop development and growth. This
may result in significant cost savings. An app that facilitates food delivery is beneficial not
just to consumers but also to all participants in the food supply chain. Everyone in the food
service business, from restaurants to food delivery agencies and aggregators, stands to gain
from the growth of this industry. Customers may profit from a meal delivery service that is
tailored to their busy, high-end lifestyle, while restaurants can gain from lower store
expansion expenses and it has more potential for sales, brand promotion, and exposure.
Reference: