THE FOUNDER, THE CASE STUDY OF MCDONALD’S

BY: RONNEL TIENDA

BSBA 2ND YEAR 2ND TERM

HISTORY
Since 1954, McDonald's has been an iconic and beloved fast-food brand that is now

recognized worldwide. The history of this brand can be traced back to when two brothers, Dick

and Mac McDonald, opened a hotdog stand in California. Their popular burger and milkshake

menu quickly grew in popularity, leading to the launch of the first franchised restaurant in 1955.

The company has since grown exponentially through strategic marketing campaigns and

providing customers with affordable yet tasty food options. Over the decades, it has become one

of the most recognizable brands known for its reliable service and delicious products, making it

one of the most popular.

INTRODUCTION
Dick and Mac McDonald were two ambitious brothers from New Hampshire who

dreamed of starting their own business. Despite facing many obstacles in their journey, they

persevered and eventually established an iconic fast-food chain that has become world-

renowned. They encountered struggles such as limited financial resources, difficulty in finding

suppliers for ingredients, and a lack of industry knowledge. However, with sheer determination

and hard work, they eventually created a successful business that continues to thrive today.

The brothers Dick and Mac Mcdonald’s run business experienced difficulties. They only

actually came up with a strategy that decreased both the workforce and waiting times after they
began to think outside the box. Normally, individuals would have to wait in lengthy lines to order

food from eateries. Because they had to be washed, much alone shattered, the traditional plates

used to serve food resulted in additional costs for the owners. Richard and James McDonald

remodeled both their restaurant's kitchen and interior. The waiting time was decreased from

hours to just 30 seconds as a result; hence, the "speeded" system.

CHALLENGES IN THE EARLY YEARS OF OPERATION.

DIFFICULTIES IN MONITORING THE QUALITY
Indeed, the brothers tried to expand the market into other cities. But they failed because

it was so difficult for them to keep track of and ensure that the goods were of high quality when

they were sold. As a result, they closed more than three of their newly opened branches.

HIGH OPERATING COST

In making fast and fresh hamburgers and milkshakes the operation to make them is high.

To make it fast it needs many crews and many appliances.

TEACHING PROPER TRAINING TO THE STAFF

I observed how the workforce was truly trained in the human resources field. How to

move around in the kitchen to get the best results. The brothers' true concern for quality

management was evident by the fact that they had to wear the proper uniform precisely.

SOLUTION
Because they could not independently verify that the quality was attained in this other

place, the brothers temporarily closed the branches they had established. They eventually

established a new technique and withdrew to the tennis court behind their house. They arranged
a line of food preparation and delivery so employees could most effectively grill the meats 40

patties in 110 seconds, fry the fries 900 servings an hour, and deliver a full meal to a hungry

consumer in only 30 seconds using big chunks of red chalk to plot the action. Dick and Mac were

able to address the pricey staff issue thanks to this hamburger dance. Consumers would have to

get out of their cars, gasp, and walk to the window to place an order instead of the enticing

carhops. Furthermore, visitors could marvel at the careful, well-organized kitchen where their

meal was being made while inside the "fishbowl," which was open to the public. The new

workforce, who would be all male, would wear messy, conservative paper hats and white

uniforms to give off the impression that they were surgically clean and precise. The brothers

thought that female employees were a needless distraction. After a while, patrons flocked to the

restaurant in droves to try it for themselves. They were absolutely ready to give up choice in favor

of efficiency and cost. The big attraction wasn't the caliber of the meal.

CONCLUSION
The company Mcdonald's understood the value of its customers-centered beliefs,

emphasizing how to use quality management techniques to assist in company management. An

efficient strategy has been examined, and the variations in consumer wants, needs, expectations,

and perceptions have been fully supported by an example. These substantial quality issues with

external customer services might be expanded to close other significant gaps, and as a result, it

could be urbanized to work for internal customers as well as for staff members and service

providers. In addition to maintaining a very pleasant environment throughout each of its

locations, McDonald's has kept the quality of its items up to par with the standards set by the

international community. McDonald's offers.