MARKETING MIX

1. Presented By:

3. Started in 1937 as barbeque drive in restaurant by two brothers
Richard & Maurice McDonald in California.
Raymond Kroc, Founder & builder of McDonald’s Corporation in 1954.
McDonalds restaurant is operated by either a franchise , an affiliate or
the corporation itself.

4. “THE WORID’S BEST QUICK SERVICE RESTAURANT EXPERIECNCE.”

5. 1. Product
2. Price
3. Place
4. Promotion
5. People
6. Process
7. Physical Evidence

7. McDonald’s fast food restaurant chain specializes in hamburgers.
McDonald's places considerable emphasis on developing a Manu
which customers want.
McDonald’s product line :
Hamburgers and sandwiches
French Fries
Chicken & fish
Salads
Snacks
McPuff
Desserts and shakes
Mccafé

9. Pricing strategy was developed in order to attract middle and lower
class individual and the result can clearly be seen the customer base
which McDonalds has at present.
McDonald’s restaurant has specific value pricing. like combo meal,
happy meal, family meal and happy price Manu in order to improve total
sales of the service and product.
In India McDonalds classifies its products into 2 categories :
1) Branded affordability
2) Branded core value product

11. Located in prime Locations [ Malls, shopping Complex’s,]
Almost in all big cities-Easily accessible.
Drive in & Drive through Options MC-D Futures Convenient to
customer.
Right of High Ways.

12. Advertising through T.V, Radio, Cinema, online, Poster sites &
press Like News Paper & Magazines.
Other promotional method include point of sales display.
McDonalds prime focus is on targeting children in “Happy Meals”
to Which are targeted at children small toys aregiven along with
meal.
Hoarding at Major Places

15. people
process
Physical
evidence

16. Philosophy of quality, service, cleanliness and value is the
guiding force behind its service.
Fast friendly service.
Mc-D has standard uniforms for employees for equality service
treatment.
Delivery crew members carries basic operation of a
restaurant. Ensure customer satisfaction at the restaurants.

19. Food Producing Transparent to consumers.
New method of packaging & distribution.
Invented most Efficient cooking Equipment.
Customers are invited to check the ingredients used in food.
It allows customer to enter the area where the process take place to
have a clear view of what they are consuming.

21. The physical evidence appearance affects not only the impression
outsiders have of a business but all the way that business functions.
Staff members.
Location and appearance.
Building and maintenance.
Interior.

23. Physical
evidence
cleanness
quality
transparency
speed