McDonald's Case study using concepts of creating brand equity.

12. McDonald’s
CORE
VALUES
QUALITY
CLEANLINE
SS
VALUE
SERVICE

19. • BRAND REVITALIZATION. More customer based service.
• Introduced Low cost with high quality product.
• Focus on children.
• Introduced RONALD McDonald to attract children.
• More developed technologies.
• BRAND REVITALIZATION.
• More customer based service.
• Introduced Low cost with high quality product.
• Focus on children.
• Introduced RONALD McDonald to attract children.
• More developed technologies.

23. Through technology enhancements such as
FPI's Help Desk Service, network and
application consolidation, and other
technology implementations, operations of
the company are greatly improved.

24. Touch Order Allows You To Place Order At
McDonald’s Via Handset.

25. •McDonald’s has also implemented
technology to improve supply chain
management, and allows customers to
access this information to make more
informed decisions about what they eat.

28. Decreasing

30. The main reason is the
consumers’ worries had
greatly
increased with
health fears

31. RISKS
• More Healthy Choices
• Competition - global, national, regional, and
local.
•Commodity
•Growing health conscious population
•Food safety – bacteria, e. coli, 41 -150