History of McDonald’s.
McDonald's has come a long way ever since it’s beginning in 1955. Here are a few milestones of the McDonald's journey ...
1955 Ray Kroc opens his first restaurant in Des Plaines, Illinois and the McDonald's Corporation is created.
1957 Quality, Service, Cleanliness and Value (QSC& V) becomes the company motto.
1959 The 100th McDonald's opens in Chicago.
1961 Hamburger University opens in Elk Grove, near Chicago.
1963 One billion hamburgers sold.
Ronald McDonald makes his debut.
1964 Filet-O-Fish sandwich is introduced.
1965 McDonald's Corporation goes public.
1967 The first restaurants outside of the USA open in Canada and Puerto Rico.
1968 The Big Mac is introduced.
The 1,000th restaurant opens in Des Plaines, Illinois.
1972 A new McDonald's restaurant opens every day.
The Quarter Pounder is introduced.
1973 Egg McMuffin is introduced.
1974 The first Ronald McDonald House opens in Philadelphia.
The Happy Meal is launched.
1983 Chicken McNuggets is introduced.
New Hamburger University campus opens in Oak Brook, Illinois. Set in 80 wooded acres. Training is provided for every level of McDonald's management worldwide.
1984 50 billionth hamburger sold.
Ronald McDonald Children's Charities is founded in Ray Kroc’s memory to raise funds in support of child welfare.
1989 McDonald's is listed on the Frankfurt, Munich, Paris and Tokyo stock exchanges.
1990 McDonald's opens in Pushkin Square and Gorky Street, Moscow.
1993 The first McDonald's at sea opens aboard the Silja Europa, the world's largest ferry sailing between Stockholm and Helsinki.
1994 Restaurants open in Bahrain, Bulgaria, Egypt, Kuwait, Latvia, Oman, New Caledonia, Trinidad and United Arab Emirates, bringing the total to over 15,000 in 79 countries on 6 continents.
1996 McDonald's opens in India – the 95th country.
Overview.
McDonald's - A Global Phenomenon.
McDonald's opened its doors in India in October 1996. Ever since then, our family restaurants in Mumbai, Delhi, Pune, Ahmedabad, Vadodara, Ludhiana, Jaipur, Noida Faridabad, Doraha, Manesar and Gurgaon have proceeded to demonstrate, much to the delight of all our customers, what the McDonald's experience is all about.
Our first restaurant opened on 15th April 1955 in Des Plaines, Illinois, U.S.A. Almost 50 years down the line, we are the world's largest food service system with more than 30,000 restaurants in 100 countries, serving more than 46 million customers every day. Click here for more information on the history of McDonald’s.
Locally Owned.
McDonald’s in India is a 50-50 joint venture partnership between McDonald’s Corporation [USA] and two Indian businessmen. Amit Jatia’s company Hardcastle Restaurants Pvt. Ltd. owns and operates McDonald's restaurants in Western India. While Connaught Plaza Restaurants Pvt. Ltd headed by Vikram Bakshi owns and operates the Northern operations.
Amit Jatia and Vikram Bakshi are like-minded visionaries who share McDonald's complete commitment to Quality, Service, Cleanliness and Value (QSC&V). Having signed their joint-venture agreements with McDonald's in April 1995, they trained extensively, along with their Indian management team, in McDonald's restaurants in Indonesia and the U.S.A. before opening the first McDonald’s restaurant in India.
Respect for local culture.
McDonald's India has developed a special menu with vegetarian selections to suit Indian tastes and preferences. McDonald's does not offer any beef or pork items in India. Only the freshest chicken, fish and vegetable products find their way into our Indian restaurants.
In addition, we've re-formulated some of our products using spices favoured by Indians. Among these are McVeggie™ burger, McAloo Tikki™ burger, Veg. Pizza McPuff™ and Chicken McGrill™ burger. We've also created eggless sandwich sauces for our vegetarian customers. Even our soft serves and McShakes™ are egg-less, offering a larger variety to our vegetarian consumers.
International Standards.
McDonald's India's local suppliers provide us with the highest quality, freshest ingredients. Complete adherence to the Indian Government regulations on food, health and hygiene is ensured, while maintaining our own recognized international standards. Fast, friendly service - the hallmark of McDonald's restaurants the world over is the mantra we abide by.
Stringent cleaning standards ensure that all tables, chairs, highchairs and trays are sanitised several times each hour. Such meticulous attention to cleanliness extends beyond the lobby and kitchen to even the pavement and immediate areas outside the restaurant.
Our Philosophy.
"We take the burger business more seriously than anyone else." When McDonald's founder, Ray Kroc made that memorable statement, he was letting the world in on the philosophy and secret behind McDonald's phenomenal success.
Our vision to be India’s "best" quick service restaurant experience is supported by a set of principles and core values [McDonald’s Way]
The principles that guide us …
• Quality, Service, Cleanliness & Value - It is an unflinching McDonald's ideology that our customers must always get quality products, served quickly and with a smile, in a clean and pleasant environment; and all at a fair price
• We are committed to exceeding our customers' expectations in every restaurant every time.
• We have a passion and a responsibility for enhancing and protecting the McDonald's brand.
• We believe in a collaborative management approach, employing a mutually respectful business philosophy,
• We will seize every opportunity to innovate and lead the industry on behalf of our customers.
Supply Chain.
Overview
Did you know that every year, Rs. 50,000 crore worth of food produce is wasted in India? This is mainly because of the lack of proper infrastructure for storage and transportation under controlled conditions. McDonald's is committed to providing quality products while supporting other Indian businesses. And so, we spent a few years setting up a unique Supply Chain, even before we opened our first restaurant in India.
A Supply Chain is a network of facilities including - material flow from suppliers and their "upstream" suppliers at all levels, transformation of materials into semi-finished and finished products, and distribution of products to customers and their "downstream" customers at all levels. So, raw material flows as follows: supplier - manufacturer – distributor – retailer – consumer. Information and money flows in the reverse direction. The balance between these 3 flows is what a Supply Chain is all about.
When there is a balance in the finished product ordering, the Supply Chain operates at its best. Any major fluctuation in the product ordering pattern causes excess / fluctuating inventories, shortages / stock outs, longer lead times, higher transportation and manufacturing costs, and mistrust between supply chain partners. This is called the Bullwhip Effect.
Depending on the situation, the Supply Chain may include major product elements, various suppliers, geographically dispersed activities, and both upstream and downstream activities. It is critical to go beyond one’s immediate suppliers and customers to encompass the entire chain, since hidden value often emerges once the entire chain is visualized. For example, a diesel engine manufacturer may be able to integrate a GPS locator system into its engine control system. Its immediate customer, a heavy truck manufacturer, may see no need for this functionality. However, the downstream customer, a trucking company with a large fleet, may be very interested in a locator system. Understanding the value to the downstream customer is part of the supply chain management process.
Cold Chain.
The Cold Chain is necessary to maintain the integrity of food products and retain their freshness and nutritional value. The Cold Chain is an integral part of the Supply Chain
Setting up the Cold Chain has involved the transfer of state-of-the-art food processing technology by McDonald's and its international suppliers to pioneering Indian entrepreneurs, who have now become an integral part of the Cold Chain.
The term Cold Chain describes the network for the procurement, warehousing, transportation and retailing of food products under controlled temperatures. McDonald’s restaurants store products to be used on a daily basis, within a temperature range of –18ºC to 4ºC. About 52% of our food products need to be stored under these conditions before they are used.
Local Sourcing.
McDonald's has always been committed to sourcing its requirements from local suppliers and farmers. This assurance is rooted in the philosophy of our company's founder, Ray Kroc. He firmly believed in mutual benefits arising from a partnership between McDonald's and the local businesses, thus ensuring that McDonald's commitment to growth was mirrored by that of its partners.
In keeping with this belief, we have carefully identified local Indian businesses that take pride in satisfying customers by presenting them with the highest quality products. Adherence to Indian Government regulations on food, health and hygiene were a top priority.
McDonald's India today purchases more than 96% of its products and supplies from Indian suppliers. Even our restaurants are constructed using local architects, contractors, labour and maximum local content in materials.
The relationship between McDonald's and its Indian suppliers is mutually beneficial. As McDonald's expands in India, the supplier gets the opportunity to expand his business, have access to the latest in food technology, get exposure to advanced agricultural practices and the ability to grow or to export. There are many cases of local suppliers operating out of small towns who have benefited from their association with McDonald's India.
Vital Links in our Cold Chain.
All suppliers adhere to Indian government regulations on food, health and hygiene while continuously maintaining McDonald's recognised standards. As the ingredients move from farms to processing plants to the restaurant, McDonald's Quality Inspection Programme (QIP) carries out quality checks at over 20 different points in the Cold Chain system. Setting up of the Cold Chain has also enabled us to cut down on operational wastage
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety that emphasizes prevention of illness or presence of microbiological data within our suppliers' facilities and our restaurants rather than its detection through inspection. Based on HACCP guidelines, control points and critical control points for all McDonald's major food processing plants and restaurants in India have been identified. The HACCP verification is done at least twice in a year and certified.
Suppliers.
Trikaya Agriculture - Supplier of Iceberg Lettuce.
successfully grows speciality crops like iceberg lettuce, special herbs and many oriental vegetables. Farm infrastructure features:
• A specialized nursery with a team of agricultural experts.
• Drip and sprinkler irrigation in raised farm beds with fertilizer mixing plant.
• Pre-cooling room and a large cold room for post harvest handling.
• A large cold room and a refrigerated van for transportation where the temperature and the relative humidity of this crop is maintained between 1º C and 4º C and 95% respectively.
Vista Processed Foods Pvt. Ltd. - Supplier of Chicken and Vegetable range of products.
A joint venture with OSI Industries Inc., USA, and McDonald's India Pvt. Ltd. Vista Processed Foods Pvt. Ltd. produces a range of frozen chicken and vegetable foods. A world class infrastructure at its plant at Taloja, Maharashtra, has:
• Separate processing lines for chicken and vegetable foods.
• Capability to produce frozen foods at temperature as low as -35 Degree Celsius to retain total freshness.
• International standards, procedures and support services.
Dynamix Diary - Supplier of Cheese.
Dynamix has brought immense benefits to farmers in Baramati, Maharashtra by setting up a network of milk collection centres equipped with bulk coolers. Easy accessibility has enabled farmers augment their income by finding a new market for surplus milk. The factory has:
• Fully automatic international standard processing facility.
• Capability to convert milk into cheese, butter/ghee, skimmed milk powder, lactose, casein & whey protein and humanised baby food.
• Stringent quality control measures and continuous Research & Development.
Amrit Food - Supplier of long life UHT Milk and Milk Products for Frozen Desserts.
Amrit Food, an ISO 9000 company, manufactures widely popular brands - Gagan Milk and Nandan Ghee at its factory at Ghaziabad, Uttar Pradesh. Its plant has:
• State-of-the-art fully automatic machinery requiring no human contact with product, for total hygiene.
• Installed capacity of 6000 litres / hour for producing homogenised UHT (Ultra High Temperature) processed milk and milk products.
• Strict quality control supported by a fully equipped quality control laboratory.
Radhakrishna Foodland - Distribution Centre.
An integral part of the Radhakrishna Group, Foodland specialises in handling large volumes, providing the entire range of services including procurement, quality inspection, storage, inventory management, deliveries, data collection, recording and reporting. Salient strengths are:
• A one-stop shop for all distribution management services.
• Dry and cold storage facility to store and transport perishable products at temperatures up to - 22 Degrees Celsius.
• Effective process control for minimum distribution cost.
Bibliography:
www.mcdonalds.com
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