2. HISTORY
Founded in 1940
By Dick and Mac McDonald in
California
Introduction of "speedee
service system" in 1948
Ronald McDonald introduced in
1963
Ray Kroc gives the idea of
franchising.
3. Customer driven, global oriented
Achieving sustainable, profitable growth
Designed to increase restaurant visits and grow
brand loyalty among new & existing customers
McDonalds is committed to maintaining and
developing the best food products in the quick
service restaurant market
In order to deliver this, the company has made a
number of commitments to food safety and
nutrition
Further build financial strength
Complete commitment to quality, service,
cleanliness and value
COMPANY’S OBJECTIVES
4. MARKETING RESEARCH
Economic changes
(rising living
standards)
Technological
changes (new food
production
techniques)
Legal changes
(laws about
packaging)
Social changes
(change in patterns
of living standards)
5. SEGMENTATION, TARGETING
AND POSITIONING
The main target segments are children, youth, and the young urban family.
Targeted audiences:
1. Children - happy meal toys
- play place
2. Teenagers - price sensitivity
- varieties offered
3. Adults - right ambience
- products worth the money
- healthy
6. MARKETING MIX
The marketing mix is a term used to describe the four main marketing tools
(4Ps):
1. Product
2. Price
3. Promotion
4. And the place through which products are
sold to customers.
8. ACHIEVEMENTS
Ranked as the 8th best employer
Ranked the best fast-food chain of restaurants
Ranked the 8th healthiest fast-food eateries
Ranked 2nd for customer satisfaction