1. Golden Arches - Think Global & Act localPresented by – Group 8 Khem Singh

2. Group Members AnkitaSehjpal 191076 Khem Singh 191090 Prateek Jain 191104 Rachit Jain 191105 VivekMandowra 191121 Nikhil Jadhav (8126) Asif Shaikh (8150 ) Pooja Shetty (8153) Sunil Singh (8155) Imran Khan (8185) Ashwin Kodati (8187) Khem Singh

4. He established a franchising company, the McDonaldSystem Inc. and appointed franchisees.

5. In 1961, he bought out the McDonald brothers' share for $2.7 million and changed the name of the company to McDonald's Corporation. In 1965, McDonald's went public….

6. Understand the markets basic requirements of the product.

7. Market potential of the product

8. Competitive environment of the chosen product

9. market dynamics in terms of consumer behavior about the product

10. Detail information on the Supply Chain

11. Mfg locations in India

12. How product reaches to consumer? Criticality/significance of the Supply chain

13. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

14. Describe role of each intermediate in the supply chainKhem Singh

16. Has sold well over 100 billion burgers since ‘55.

17. Prepares close to 6.8 million pounds of French Fries everyday.

18. Serves to nearly 50 million customers each day.

19. Has its own Hamburger University in Illinois.

20. Ronald McDonald, introduced in 1963, is second only to Santa Claus in terms of recognition.

21. Understand the markets basic requirements of the product.

22. Market potential of the product

23. Competitive environment of the chosen product

24. market dynamics in terms of consumer behavior about the product

25. Detail information on the Supply Chain

26. Mfg locations in India

27. How product reaches to consumer? Criticality/significance of the Supply chain

28. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

29. Describe role of each intermediate in the supply chainKhem Singh

32. Market potential of the product

33. Competitive environment of the chosen product

34. market dynamics in terms of consumer behavior about the product

35. Detail information on the Supply Chain

36. Mfg locations in India

37. How product reaches to consumer? Criticality/significance of the Supply chain

38. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

40. McDonald’s has 132 restaurants in India of which 79 are in North & East India and 53 in West & South India.

41. Approximately 75% of the menu available in McDonald’s in India is Indianized and specifically designed for Indian customers.

42. The McDonald's philosophy of QSC&V is the guiding force behind its service to the customers.

43. Understand the markets basic requirements of the product.

44. Market potential of the product

45. Competitive environment of the chosen product

46. market dynamics in terms of consumer behavior about the product

47. Detail information on the Supply Chain

48. Mfg locations in India

49. How product reaches to consumer? Criticality/significance of the Supply chain

50. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

53. McDonald’s – consistency a core competency.

54. McDonald’s goal is straightforward: to give customers a similar dining experience anywhere in the world and maintain high standards of service and quality.

55. Consistency is the process of repeatedly producing a good or service in the same manner.

56. The item or service is delivered in exactly the same way, with the same level of quality each time it is produced or performed.

57. Understand the markets basic requirements of the product.

58. Market potential of the product

59. Competitive environment of the chosen product

60. market dynamics in terms of consumer behavior about the product

61. Detail information on the Supply Chain

62. Mfg locations in India

63. How product reaches to consumer? Criticality/significance of the Supply chain

64. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

66. Supplier consistency

67. Every supplier is given specifications which details the exact quantity & quality of raw material

68. Rigorous monitoring of food products, both in the restaurants & at suppliers at all stages of production (including farms)

69. Standard recipes - Concentrates on maintaining consistency in how products are prepared & presented.

70. Franchise monitoring

71. Extensive checking procedure including safety & quality.

72. Unannounced inspection & audits

73. Each restaurant has the same kitchen layout.

74. Rigorous staff training – Training in food preparation, hygiene & food presentation procedure.

75. The point of purchase is standardized globally.

76. Walk in order within 90 sec, drive through windows - 3.5 min.

77. Understand the markets basic requirements of the product.

78. Market potential of the product

79. Competitive environment of the chosen product

80. market dynamics in terms of consumer behavior about the product

81. Detail information on the Supply Chain

82. Mfg locations in India

83. How product reaches to consumer? Criticality/significance of the Supply chain

84. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

87. Market potential of the product

88. Competitive environment of the chosen product

89. market dynamics in terms of consumer behavior about the product

90. Detail information on the Supply Chain

91. Mfg locations in India

92. How product reaches to consumer? Criticality/significance of the Supply chain

93. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

95. The second largest community, the Muslims, do not eat pork.

96. A large population in north India prefers Vedic style of eating, which propagates vegetarian food.

98. Market potential of the product

99. Competitive environment of the chosen product

100. market dynamics in terms of consumer behavior about the product

101. Detail information on the Supply Chain

102. Mfg locations in India

103. How product reaches to consumer? Criticality/significance of the Supply chain

104. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

106. Indians prefer on-site cooked food over packaged food.

108. Market potential of the product

109. Competitive environment of the chosen product

110. market dynamics in terms of consumer behavior about the product

111. Detail information on the Supply Chain

112. Mfg locations in India

113. How product reaches to consumer? Criticality/significance of the Supply chain

114. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

116. Difference in urban, semi-urban & rural market.

117. Price sensitive Indian customers

119. Market potential of the product

120. Competitive environment of the chosen product

121. market dynamics in terms of consumer behavior about the product

122. Detail information on the Supply Chain

123. Mfg locations in India

124. How product reaches to consumer? Criticality/significance of the Supply chain

125. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

127. Government regulation to source from local suppliers.

129. Market potential of the product

130. Competitive environment of the chosen product

131. market dynamics in terms of consumer behavior about the product

132. Detail information on the Supply Chain

133. Mfg locations in India

134. How product reaches to consumer? Criticality/significance of the Supply chain

135. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

137. Franchisee provides know how and some agrees percentage of sale to franchisor.

138. Franchising not a new concept but ray Kroc did it in different way.

139. Other fast food owner tried putting their stamp on the restaurants .

140. Kroc believed copying the model that worked.

141. 1.9 percent commission on sales rather than charging large start up fee from franchisee.

142. Unique decision to limit to only one store those franchisee with poor performance.

144. Restaurant décor & designs

145. Signs & equipment

146. Formula for menu items

147. Method of operation

148. Method of inventory control.

149. Marketing activities.

150. Understand the markets basic requirements of the product.

151. Market potential of the product

152. Competitive environment of the chosen product

153. market dynamics in terms of consumer behavior about the product

154. Detail information on the Supply Chain

155. Mfg locations in India

156. How product reaches to consumer? Criticality/significance of the Supply chain

157. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

159. Rapid growth

160. Business plan

161. Manage finance well

162. Good management skill

163. Training

164. Good credit history

165. Understand the markets basic requirements of the product.

166. Market potential of the product

167. Competitive environment of the chosen product

168. market dynamics in terms of consumer behavior about the product

169. Detail information on the Supply Chain

170. Mfg locations in India

171. How product reaches to consumer? Criticality/significance of the Supply chain

172. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

174. Indian culture are averse to Beef and Egg . They respected the tradition and McDonalds did not serve it’s most popular product The BIGMAC (a beef burger)

175. They also developed an egg-less mayonnaise for the first time in the worldwide system.

178. McDonald's tries that its menu remains essentially same the world over.

179. Offered AlloTikki burger and spicy variants keeping in mind the spicy taste of people.

181. However, they have the Maharaja Mac, which is a Big Mac made of lamb or chicken meat.

183. serve 58 million customers each day.

184. McDonald's operates over 31,000 restaurants employing more than 1.5 million people.

186. They did not increase the price of their largest selling product i.e. AlloTikki and Pizza Mc Puff. During high fod inflation.

187. McDonald's selects the right price for the right market segment.

189. McDonald's looks to localize its marketing communications strategy

190. It keeps in mind the cultural differences and then through its promotions tries to connect with people.

191. For eg In China , McDonald’s was banned to show advertisements casting children on cartoon networks.

193. Mc Donald's has a policy to staff local people . So by this way Mc Donald's possess managers who can understand the Indian culture better and hence they can deliver them effectively.

195. Each restaurant has the almost same kitchen layout. Although local adaptation is made due to slightly different menus.

199. Ques. 4 How should Mc Donald’s sustain its Competitive Advantage in the Fast Food sector in Coming Years?

200. Continuing the same Strategy using Existing Core Competence to sustain Competitive Advantage.

202. A complete American appeal may be detrimental.

203. Better customer Targeting & Positioning- 7Ps

204. Philosophy helps in Standardization of Best practices across Globe.

206. Harnessing Core Competence Competitive Advantage Franchisees Suppliers Mc Donald’s

208. Market potential of the product

209. Competitive environment of the chosen product

210. market dynamics in terms of consumer behavior about the product

211. Detail information on the Supply Chain

212. Mfg locations in India

213. How product reaches to consumer? Criticality/significance of the Supply chain

214. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

216. Understand the markets basic requirements of the product.

217. Market potential of the product

218. Competitive environment of the chosen product

219. market dynamics in terms of consumer behavior about the product

220. Detail information on the Supply Chain

221. Mfg locations in India

222. How product reaches to consumer? Criticality/significance of the Supply chain

223. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

225. Mc Donald’s has solved this issue.

226. Emotional Appeal

228. Market potential of the product

229. Competitive environment of the chosen product

230. market dynamics in terms of consumer behavior about the product

231. Detail information on the Supply Chain

232. Mfg locations in India

233. How product reaches to consumer? Criticality/significance of the Supply chain

234. Who are all intermediate in between of Mfg to final consumer e.g dealer, C&F agent, depot etc

236. Mc Donald’s has solved this issue.

237. Emotional Appeal

239. Belief

240. Values

241. CustomsNot introduced beef Mc Donald’s Aligned strategy to gain competitive edge Positioned as family restaurant