MFY System

Vocabulary

bun toasters= Tostadoras

buns= panes

Crowns=coronas

Properly= right form

Grill person= parrillero

Bun person= Tostador

Initiator= Iniciador

Dresser= condimentador

Assembler=Ensamblador

New hamburger buns that can hold more BTUs of heat and a new high-tech toaster start the
process. A special order, such as a Big Mac without pickles, gets its own computer-generated slip
of paper that rides along with the sandwich through the sandwich-making run.
 MADE FOR YOU SYSTEM

1. Introduction

The first McDonalds in Argentina opened in 1986.

There are currently more than 36000 McDonald's restaurants around the world.
The Made for You (MFY) system is a food preparation system that was implemented by
McDonald's in the early 2000s.
Let's see the origins of this system, its advantages and disadvantages.

2. The Grill Direct System

The grill direct system was based on statistical production. The manager prepared a production
board with each type of hamburger to prepare every hour.

As we can see in this video, with this old system, the producer asks to the bun person to activate
the amount and the type of buns they need to toast. Then, when the crowns are ready, the bun
person requires to the grill person to cook the patties, and the dresser asks to the producer about
how to dress the buns. Then, the dresser notifies the grill person that the product is ready.

The grill person removes the patties and asks the bun person for heels. He passes the tray to the
production area, and the producer wraps the hamburgers, waiting to be sold within the next 10
minutes.

With this system, the hamburgers unsold was discarded.

3. The Problem

One of the main problems in the GD system was the increase in complete waste, generated by
unsold hamburgers.

In McDonald’s the food costs are separated in COMPLETE and INCOMPLETE WASTE.

Incomplete waste is the cost of the ingredients that were not used to make hamburgers, because
they lose quality after a certain amount of time. E.g. Tomatoes expires after 2 hours on the station,
so they must be discarded. Complete waste is the cost generated by hamburgers prepared for
customers, which are not sold. E.g. A BigMac from the warming bin.

Another problem was the long waits for customers when they made a special order.
When a customer placed a special order they had to wait a long time, even when it was just a
BigMac with no pickles.

One more problem was the lack of efficiency in the kitchens

In the kitchens, with this system, there was a producer, a bun person, a dresser, and a grill person.
The MYS reduce the number of kitchen staff needed to prepare food.The producer isn’t necessary,
because when the customer make his order, it appears immediately in the monitor and the
initiator starts toasting the buns, then, depending on the number of tickets sold, maybe he makes
the whole hamburger or the dresser continues dressing the crowns.

On the other hand, the time spending in each station was excessive.

The time each task takes in GDS is: And in MYS is:

Toast the buns: 45 sec Toast the buns= 15-22 sec

Cook the patties: 45 sec (10:1) Cook the patties: 45 sec (10:1)

Dress the crowns: 45-50 sec Dress the crowns: 25-30 sec (2 crowns at a time)

Total Time: 135 - 140 sec Total Time: 85 – 95 sec UHC: 15 min

Last, but no least, people's negative perception about huge food waste.

Everyone knows at McDonald’s customer satisfaction is the priority, but not everyone knows the
amount of food wasted every day. When people realize that, the positive perception about the
company is quickly reduced.

4. The MFY System

Instead of preparing food in advance and storing it in warming trays, like in the GD System, the
MFY system involves cooking food to order, using a computerized system that directs workers to
cook each item as it is ordered. To implement this system, it was necessary a heavy investment in
new equipment and software.

By implementing the MFY system, McDonald's was able to improve the quality and freshness of its
food, reduce waste, and improve customer satisfaction. The system also allows for greater
customization of orders, as customers can easily request modifications or substitutions to their
meals.

The process start when de initiator toasts the buns, then he dresses the crowns according to the
monitor’s request, even if it has something special, additional or to take off, the time is the same.
When He finishes the dressing, He immediately takes the patties from the UHC (Universal Holding
Cabinet), that are already cook. Finally, He wrap the hamburger and send it to the OAT (Order
Assembling Table) to serve to the customer that ordered it
 1. Advantages and disadvantages

Advantages:

1. Improved food quality: With the MFY system, McDonald's can prepare fresh food on an as-
needed basis, resulting in higher quality and better-tasting menu items.

2. Customizable orders: The MFY system allows for greater customization of orders, as employees
can easily modify menu items to meet customer requests.

3. Reduced food waste: The MFY system can help to reduce food waste by preparing food on
demand, minimizing the chances of unsold food going to waste.

4. Improved menu flexibility: The MFY system allows for greater menu flexibility, as items can be
added or removed based on demand, reducing the need for large inventories of food.

5. Faster service: By streamlining the cooking process, the MFY system can help to reduce wait
times for customers, resulting in faster and more efficient service.

Disadvantages:

1. Higher initial costs: Implementing the MFY system requires significant investments in equipment
and technology, which can be costly.

2. Training requirements: Employees need to be trained on how to use the MFY system, which can
be time-consuming and may require additional resources.

3. Increased complexity: The MFY system adds complexity to the food preparation process, which
can lead to mistakes or errors by employees.

4. Potential for equipment failure: Since the MFY system relies on technology and equipment,
there is a risk of equipment failures or malfunctions that can disrupt operations.

5. Higher energy costs: The MFY system may require more energy to operate than traditional
cooking methods, leading to higher energy costs for the restaurant.
 2. Conclusion

The MFY system at McDonald's helps to improve costs in several ways. It gives customers the
ability to order what they want on their hamburgers and have it delivered "hot and fresh," instead
of eating something already prepared and pulled from a warming bin while helping to reduce the
amount of inventory needed to keep on hand that help to reduce costs.
Also, it helps to operate more efficiently and effectively, which can translate into cost savings –
both in terms of food waste reduction and labor cost optimization.