The history of McD's
Basic rules for operating a fast food restaurant
Fast Food Facts
Reasons McDonald's became so successful
McDonaldization explained
McDonaldization's Other Precursors
Advantages of McDonaldization
Ways to Cope with McDonaldization
McDonaldization In My Life - Today
Conclusions
Bibliography










































Fast Food Facts
FAST FOOD TIMELINE
  • 1954-1965 large chains established - the establishment of the largest chains in the 1950's
  • 1966-1970 chains explode across the United States - the indiscriminate explosion of the fast food chains across the country in the late 1960's
  • 1971-1973 initial shakeout occurs and new chains emerge - the initial major shakeout in the early 1970's
  • 1974-1975 survivors weather the shakeout - the successful weathering of the recession of 1974 by the survivors of the first shakeout and a select number of the new chains founded in the 1970's
  • 1976-1979 Regional Monopolies Break Down - the breakdown of regional oligopolies in the late 1970's
  • Onset of Saturation - the onset of saturation in the 1980's
  • Stability - the establishment of a small number of very large ultimate survivors in the late 1980's, which will, from a financial and fundamental point of view, resemble the packaged foods, companies.

    • Who eats fast food

  • Families that have more money eat out more.
  • The younger the person, the more they eat out at fast food restaurants.
  • The larger the family, the less they eat out, but the times they do eat out, they visit fast-food restaurants more.

    • When do people eat fast food:

  • Lunch(44%)
  • morning snack(40%)
  • afternoon snack(31%)
  • dinner (19%)
  • evening snack(14%)
  • breakfast(12%)

    • The average person (over the age of 12) eats at a fast-food restaurant an average of 9.2 times monthly.

    The Most Frequent Customer Complaints:

  • Too much ice in soft drink
  • Drinks leak on food in take-out bags
  • They don't give you enough meat
  • You can't get a table during busy periods of the day
  • Food is cooked too far in advance of when I order it
  • Food is not served hot enough
  • Hamburgers are too thin
  • Their food doesn't stay hot if you take it home
  • Their large package of fries isn't much bigger than their small package
  • Packaging for take-out food doesn't' keep it warm
  • Restaurant is too crowded during meal times
  • Food is reheated before it is served to you
  • They don't use high quality meat
  • Food is not fresh or warm during off-hours
  • Their drinks don't have enough flavor
  • Their drinks are flat
  • Takes too long to get your order
  • Their hamburgers are not all beef
  • People who come in after me get served before I do
  • Restrooms are not kept clean enough
  • You have to wait too long when you go back to buy something else
  • There are not enough French fries in a portion
  • Food is too expensive
  • They are always raising their prices
  • They don't give you a good value for your money

    • DIFFERENT SECTIONS OF MARKET:

  • Fast-food hamburger segment: McDonald's, Burger King, Wendy's, Hardee's, Fudrucker's, Big Boy

  • Coffee shop segment: Howard Johnson's, Sambo's, Denny's, Starbucks, Friendly's

  • Fried chicken segment: KFC, Church's, Popeye's

  • Fast-food fish segment: Long John Silver's, Arthur Treacher's, Captain D's, Red Lobster

  • Pizza segment: Pizza Hut, Dominoes, Papa John's, Ledo's Pizza

  • Mexican food segment: Taco Bell, Chi Chi's, Chili's

  • Budget steak: Outback Steakhouse, Bennigan's, Friday's


    • Emerson