Fast food (also known as Quick Service Restaurant or QSR within

the industry itself) is the term given to food that can be prepared
and served very quickly. The term "fast food" was recognized in a
dictionary by Merriam–Webster in 1951.

Main Entry: fast–food

Pronunciation: \fas(t)-füd\
Function: adjective
Date: 1951
1 : of, relating to, or specializing in food that can be prepared and
served quickly <a fast–food restaurant>
2 : designed for ready availability, use, or consumption and with little
consideration given to quality or significance.
 YES!
Roadside shops have offered snacks-to-go since time immemorial
and the country has a long tradition of indigenous fast-food served by
a variety of street vendors.

South had 'Dosas' or the 'Phulkas' in the North, the 'VadaPav ',
'Samosas' or 'Bhelpuri in the West‘ or ‘Rolls’, ‘Chops’ and ‘Momo’ in
East,
 Mr. Dhirubhai Ambani is said to have started the first Fast Food venture by
selling "pakora (Indian fast food snack)" to pilgrims in Mount Girnar over the
weekends in 1932.

The fast-food giant McDonalds opened its first restaurant in India at

Vasant Vihar in south Delhi on October 13, 1996 . The Pizza Hut franchise
also stepped into the Indian fast food market by opening a dine-in restaurant
at Bangalore.
Fast food is one of the world’s fastest growing food types. The fast food
industry in India is growing by 41% a year.

The Indian fast food market is growing at the rate of 30-35% per annum.It’s
reached to nearly USD 6 billion in 2007.

Foreign Investment holds about one-fourth of the total investments

made in this sector.
 INTRODUCTION

• 1940 - First McDonald’s in USA

• 1996 - First McDonald’s in India
• Concept: American fast food (family restaurant)
• 160 outlets in India in 22 cities with 4000
employees.
 TRAINING EMPLOYEES

• BSM-basic shift manager- sharpening operation skills with

training on safety & hygiene
• SAM- second assistant manager-analyzes information, gathers
facts n sharpens observation skills.
• SM-systems management, deals with customer’s problem,
and guest problems
• Various standard operating procedures for hygiene
• New training for new machinery installed.
• Service Enhancement Process
• Consistent through CD-ROMs
 TRAINING EMPLOYEES
• Provides MBA programs for their employees in retail.
• To keep them updated with various new strategies and plan of
the company.

• Crew Development, Restaurant Management, Mid-Management

and Executive Development

• Training is a combination of on-floor and classroom training

provided through our Learning and Development Team with
exposure to the various aspects of the business.

• Crewmembers are trained extensively on all food safety and

food handling processes.

• They learn the operational skills necessary for running the

restaurant – from the front counter to the grill area.
 PROFIT MARGINS
• Profit margin maintained at McDonald's ranges from 60% -
65%.
• Increase the rate once or twice a year.
• E.g.: Rate increase by Rs.5 on few items.
• Incase of recession the profit margins are reduced to 50%
• Expansion Plans were held back during recession.
• Inflation also causes reduction in profit margin.
• Cut down staff during recession.
 TECHNOLOGICAL
ADVANCEMENT
• Wireless networking
• Use of star rated cooking appliances
• Automatic timers in deep-frying machines helps maintain
quality.
• PlayStation 2 video games consoles
• Internet terminals
• Flat screen televisions, Touch screen TVs
• Openzone WiFi hotspots for business users
• Handheld devices used to take orders
 STRONG GOVERNMENT
• Food license
• Police license
• Fire brigade
• Health license
• Municipal License.
 ENERGY CONSERVATION
• McDonald’s uses networking equipment from Echelon Corporation
to manage and reduce the energy consumption of its kitchens.

• McDonald’s is encouraging its kitchen equipment manufacturers to

include Echelon’s power line technology in new equipment for
McDonald’s.

• McDonald’s uses the Echelon equipment to provide

communication and data exchange between pieces of kitchen
equipment in its restaurants.

• All equipments are Energy Star Rated from IFB.

Energy-saving bulbs are used in outlets.

 APPRECIATION
• “Pay for performance” philosophy
• Target Incentive Plan (TIP) links employee performance with
the performance of the business they support
• Long Term Incentives
• Recognition Programs
• Performance Reviews
• Free Employee Meals in the restaurants
• Company Car Program
 HIEARCHIAL STRUCTURE
RESTAURANT MANAGER

FIRST ASST. MANAGER

SECOND ASST MANAGER

TRAINEE MANAGER

TRAINEE FLOOR MANAGER

TRAINING SQUAD

CREW MEMBER
 RATING
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3 Company
Rating
2 Our Rating

0 Training Profit Margin Technology Strong Energy Performance

Adv ancement Gov ernment Conserv ation Appraisal
SHIV SAGAR
RESTURANTS
• Family managed business/ restaurant.
• 5 branches in Mumbai.
• Concept: Veg fast food (family restaurant)
• Cusines: South Indian, Chinese, Pizza,
Sandwich/Burgers, Punjabi, Veg Mughlai, etc.
• On the job.
• Hiring experts. (e.g. Computer expert)
• Hire people with many years of work experience.
• Hire people from competitors.
• Institute training for experienced staff.
• Profit margin maintained in South Indian restaurants
ranges from 150% - 300%.
• Increase the rate once or twice a year.
• Incase of recession the profit margins are reduced.
• Inflation also causes reduction in profit margin.
• Cut down staff during recession.
• Mostly manual to maintain authenticity of Indian
taste.
• Introduced grinders ( grind pulses, seeds, etc)
• Time reduced from 2 ½ hours to 15 mints with the
use of modern mechanism (grinder).
• Machines cannot be used to a great extent to
maintain the authenticity of flavours.
• Food license
• Police license
• Shop establishment ( Gumasta)
• Fire brigade
• Health license
• Mahanagar gas permission
• Municipal License.
• Energy saving lights
• Reduce A/c , switch off fans during odd hours.
• Pipe gas for efficient use and provide safety from
leaking.
• Using 3 phase meters to save on electricity.
• Incentives to waiters (number of orders on monthly
basis)
• Promotion happens gradually with experience and
efficiency.
• Main authority –
proprietors
• Manger (Recruiting
staff)
• Staff cannot take
decisions. Work under
mangers.
• Menu (proprietors)
• Financial Aspects
(proprietors)
5

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0 Training Profit Margin Technology Strong Energy Performance

Adv ancement Gov ernment Conserv ation Appraisal
• 1967 - First Domino’s outlet in USA
• 1996 - First Domino’s in India at New Delhi
• It is one of the chains under Jubilant Food Works
Limited.
• 300 outlets in India in 22 cities with 9000
employees.
• Domino’s has introduced a new menu including Mexican
wrap & Italian pasta.
• The USP of Domino’s is the “30 minute Delivery” agenda.
• Ranked as the best employer in the Quick Service
Restaurant industry in India.
• Store Managers aged 24-25 years work as mini CEO’s
responsible for the other employees in the store.
• New training for new machinery installed.
• Service Enhancement Process.
• Income for the year is about Rs420crores which
around 50% more that the previous year.
• During inflation the price of the most items was
increased by Rs 100/- to Rs 200/- on an average.
• Advanced machinery to store and cook pizza’s
• Coming out with new technology to keep pizza’s hot
and crisp.
• Use of advanced ovens and refrigerators.
• Use of technology in home delivery system.
• Using mobile as a tool for ordering via an application
called ‘ngpay’.
• Food license
• Police license
• Fire brigade
• Health license
• Municipal License.
• Energy-saving bulbs in outlets.
• All equipments are Energy Star Rated from IFB.
• Since Dominos main focus is on delivery & not on
dining in the restaurant uses fans instead of A/c.
• Employee Stock Option Plans :
Company introduced program that grants stock
options to about 15% of store managers based on
criteria such as sales growth and customer services.
• Domino’s believes that when an efficient store
manager is appointed and he is able to get a high
turnover, it will have ripple effect to the layers below.
• Domino’s is selectively hiring store managers, training
them and motivating them with rewards.
5

3 Company
Rating
2 Our Rating

0 Training Profit Margin Technology Strong Energy Performance

Adv ancement Gov ernment Conserv ation Appraisal
• India’s fast food industry is growing by 41% a year and is
expected to generate a billion dollars in sales by 2015.
• There is large room for growth in tier-II cities, tier-III cities
which are mostly untapped.
• The total food production in India is likely to double in the
next ten years and there is an opportunity for large
investments in food and food processing technologies, skills
and equipment.
• The food industry will need to transform itself towards
offering newer products, both in terms of attributes as well as
value proposition
 Fahad Bilal
Preema Gandhi
Priyank Gala
Saptami Banerjee
Shariq Khan
Vivek Sahasrabuddhe