Layout Design of McDonalds Introduction

Rooted in Ray Krocs founding principles of Quality, Service, Cleanliness & Value (Q.S.C.&V.), McDonalds management has always believed in being a leader in issues that affect their customers. This philosophy is evident in McDonalds involvement in various community projects regarding education, health care, medical research, and rehabilitation facilities. These activities help the corporation to extend their image beyond fun and entertainment into social responsibility. However, in the late 1980s, McDonalds began to face criticism for its environmental policies, especially those surrounding polystyrene clamshell containers. In 1987, McDonalds replaced CFCs, the blowing agent used in clamshell production, with weaker HCFC-22s after facing public criticism that CFC usage was contributing to ozone depletion. But this change was not enough for many grass-roots environmental groups that, led by the Citizens Clearinghouse for Hazardous Waste (CCHW), united in establishing a Ronald McToxic Campaign consisting of restaurant picketers and an organized effort to mail clamshells back to Oak Brook headquarters. When McDonalds later tested trash-to-energy on-site incinerators, CCHW quickly named the project McPuff. By 1989, school children, the backbone of McDonalds customer base, founded a group called Kids against Polystyrene. Although they were not the only fast-food restaurant facing criticism for disposable packaging, McDonalds could not afford to let this situation escalate. One of their primary competitors, Burger King, was winning praise for its paperboard containers, which were claimed by some to be biodegradable. Company Background McDonalds Corporation grew from a single drive-in restaurant in San Bernardino, California, in 1948, to the largest food-service organization in the world. In 1991, McDonalds owned $13 billion of the $93 billion fast-food industry, operating 12,400 restaurants in 59 countries including company-owned restaurants, franchisees, and joint ventures. In the U.S. alone, more than 18 million people visit a McDonalds daily. McDonalds management intends to continue growing by: 1) Maximizing sales and profits in existing restaurants, 2) Adding new restaurants, and 3) Improving international profitability. Ray Kroc based his empire on the fundamental principles of Quality, Service, Cleanliness, and Value (Q, S, and C&V) and developed tangible goals and specific operating practices to carry out his vision. An extensive team of field auditors monitor these practices, which are communicated to employees through continuing education that includes videotaped messages from Kroc himself. These values were integrated into McDonalds three strategic priorities for 1991. In all its restaurants around the globe, there are a number of operations that has a relationship with the overall strategy of the organisation. Let us know discuss the key operations decisions and its relationship with the strategy.

LOCATION PLANNING Location planning is one of the important operations that every organisation carries out and it is essentially one of the critical success factors for any organisation. Success or failure of any organisation may well depend on the location where it is situated. Therefore it is very important for businesses to choose an ideal location. Businesses may choose location on the basis of various factors such as proximity to the source of raw material, cost-effectiveness,

proximity to customers or suppliers, competition in the area, transportation availability and cost, availability of resources, and availability of right labour. McDonalds Restaurants also have to plan their location in such a way so that maximum customers visit their restaurants. Therefore McDonalds prefer locationssuch that it can have large customer base, transport access and availability of parking space. Moreover it also prefers location that is suitable for raw material delivery that is availability of ample space for deliveries of raw material. LAYOUT DESIGN: Layout is the arrangement of facility to provide working, service and reception, storage and administrative areas. The layout is designed by traditional techniques using templates, scale plans, string diagrams, and travel charting as they have been proved as low-cost methods of achieving either optimal or near optimal layout plans. Poor layouts can greatly reduce the overall capacity and overall productivity. Therefore care must be taken by organisation when designing layout. In McDonalds Restaurant also layout designing is a very important operation. A proper layout of the equipments in the kitchen is very essential to ensure preparation of quality food in less time. It also designs its layout keeping in mind the health and safety issues. It also designs layout in such a way that needs of supervision is minimised. Another factor that is considered is the cost of production which also depends on the layout.

Kitchen Layout
A kitchen layout is provided which includes a plurality of work areas and devices arranged to promote efficient cooking and handling. The kitchen includes a food cooking area for cooking food items which require further processing and assembly into a finished product. The food cooking area contains various food cooking devices, such as a grill, an oven or a fryer. A cooked-food assembly area containing an assembly area is spaced apart from the food cooking area. The cooked food items are assembled into finished products within the cooked-food assembly area in response to customer orders. A cooked-food buffer area is provided intermediate the food cooking area and the cooked-food assembly area and proximally located to both the food cooking area and the cooked-food assembly area. The cooked-food buffer area contains a cooked-food buffer device for holding a supply of cooked food items at elevated temperature for extended periods of time while maintaining the taste, texture and appearance of the food items prior to subsequent processing and assembly. The cooked-food buffer device includes a holding cabinet having a food inlet, a food outlet and an interior for holding food items. The holding cabinet is positioned within the buffer area such that the food inlet provides a passageway from the food cooking area to the interior of the device and the food outlet provides a passageway from the interior of the device to the assembly area.

After taking the order at the counter Step1: The order is displayed on the video screen in the kitchen, which is read by the worker in the kitchen. Step2: As per the order the flow of the buns takes place from the extreme end where the buns are placed to the toaster (new). The new toaster machine toasts the bun for 11 seconds at 545 degrees. Step3: The various condiments at(room temperature) are placed or assembled on the buns. Step4: From the heated cabinets grilled patties are taken and assembled on the bun and the wrapped. which is done in 14 secs. Step5: The completely assembled bun is placed on the heated pad from where the order is to be picked up quickly. The consumer is serviced within 45 secs.