Fun Facts About McDonalds

Personalized IS McDonalds uses

Types of Systems McDonalds Use

TPS- Transaction Processing System

 On a daily basis, a McDonald’s serves an average of a thousand customers.  So a simple TPS is used to record the transactions made by McDonalds, so that they are able to keep information about their sales among other things to be used in decision-making. TPS in McDonalds is also used to conduct other business activities such payroll, employee record keeping and payment of employee salaries.

DSS- Decision Support System

DSS is a system that supports management in making decisions regarding business activities by analyzing data and producing non-routine scenarios for management to choose from. McDonald’s management mainly uses DSS to analyze the market and come up with a solution(s) to problems. They also use DSS in order to gain competitive advantage over other fast food franchises by analyzing large amount of data and seeing what is the best course of action needed in order to insure they are on top. 

MYS- “Made for You” System

MYS is a backend system, which McDonald’s management has implemented in order to raise productivity and ensure customer satisfaction. Its serves as a communication portal between the counter and kitchen staff. When an order is placed, the cashier inputs it into the system and automatically it goes to the computer screen in kitchen where the elements of the sandwich are displayed for the kitchen staff to start working on.

POS- Points of Sale System

Due to the extreme demand on McDonalds, management decided to implement a POS in order to insure maximum customer satisfaction by allowing customers to order quickly with minimum error. POS is incorporated with MYS to further insure efficiency. With POS each command inputted in the computer is instantaneously conveyed to each workstation. Payment due is displayed immediately and kitchen staff will also be to know what the order is and the duration the customer has been waiting.

HBS- Hyperactive Bob System

This system has giving McDonalds the ability to always be one step ahead. HBS is a breakthrough technology that McDonalds uses to insure that their staff will always be prepared. HBS uses robotic cameras located on the roof the building that monitors incoming traffic and also gathers point of sale information in real time. HBS also uses Artificial Intelligence to study each restaurant individually and then uses touch screen to instruct employees what food to prepare based on past data. 

TIOS-Touch Interface Ordering System

This new system certain to revolutionize the fast food industry. It is a self-service ordering system that allows customers to order what they want without interaction with a cashier. It’s a touch interface computer that uses electronic payment. McDonald’s management decided to apply this TIOS in order to minimize labor costs. 

McDonald's Information System

Made For You System

The key kitchen positions included at least one person on “batch” cooking meats, one “initiator” beginning the sandwich assembly process, and one “assembler” completing it. The fourth person cooked french fries. The batch person placed a number of burger patties on four two-sided clamshell grills (so called because they closed like a clamshell).
Once a customer has ordered a burger, the counter person punched the request into the computer and the order appeared on overhead monitor in the assembly, or prep, area. The predominant feature in this section was a two-sided prep table, affixed with a top-loading toaster at one end, condiment guns in the middle, and UHCs at the other end; wrappers and boxes were stored underneath. Two monitors were stationed overhead at both extremes. Generally, two people, an initiator and an assembler worked this table, although their number doubled during peak hours. When an order appeared onscreen, the initiator took a split bun from the bun cart and dropped it into a high-efficiency toaster, removing the toasted halves that slid out, placed them on the correct wrapper (color-coded and clearly labeled), and applied condiments in pre-measured doses from an automatic dispenser. The bun was then passed to the assembler, who added appropriate toppings, such as pickles, lettuce, and cheese, toone half and placed a meat patty from the UHC on the other, wrapped the sandwich securely, and placed it on the heated landing zone a heated table within the counter service area, where it remained warm until it was passed to the customer who ordered it.

History of Mc Donald's

McDonald's Corporation is the world's largest chain of hamburger fast food restaurants. McDonald's restaurants are found in 119 countries and territories around the world. McDonald's primarily sells hamburgers, cheeseburgers, chicken, french fries, breakfast items, soft drinks, shakes and desserts (cakes, biscuits, gelatin, pastries, ice cream, pies, candies and Fruit). According to Interbrand, McDonald's is now the sixth most valuable brand in the world, with a market capitalization of more than $77 billion.

McDonalds was established by Patrick McDonald, he first opened a restaurant in Monrovia, California in 1937 and named it Airdrome. After 3 years Patrick invited his two sons Maurice and Richard (Mac and Dick), to help with the flipping of the burgers. His sons thought of changing the business location, so they moved the building 64 km to be finally located in San Bernardino, California. The restaurant was renamed "McDonald's."

After running it successfully for 11 years, they decided to improve it. They wanted to make food faster, sell it cheaper and spend less time worrying about replacing cooks and car hops (is a waiter or waitress who brings food to people in their cars at drive-in restaurants). The brothers closed the restaurant and redesigned its food-preparation area to work less like a restaurant and more like an automobile assembly line. Their old drive-in had already made them moneyed, but the new restaurant - which became McDonald's - made the brothers renowned. Restaurateurs traveled from all over the country to imitate their system of fast food preparation, which they called the Speedee Service System, which they introduced in 1948. The original mascot of McDonald's was a man with a chef's hat on top of a hamburger shaped head whose name was "Speedee” and later by 1967 this was replaced with Ronald McDonald when the company first filed a U.S. trademark on a clown shaped man having puffed out costume legs.

In 1954, Ray Kroc a paper cup salesman and a multi-mixer salesman was amazed by a huge order for 8 multi-mixers from a restaurant in San Bernardino, California. There he found a small but booming restaurant run by brothers Dick and Mac McDonald, and was surprised by the effectiveness of their business. They produced a limited menu, focused on just a few items; burgers, fries and beverages, which allowed them to focus on quality at every step. Ray sold them their milkshake machines and wanted to know if the McDonald brothers would be interested in selling him the franchise rights to their restaurant. Kroc suggested that they expand their restaurants throughout the country. When they hesitated to take on this additional load, Kroc volunteered to do it for them. Ray Kroc became the first franchisee appointed by Mac and Dick McDonald. After Kroc was able to get the contract with the McDonald brothers, he opened his first restaurant in Des Plaines Illinois on April 15 1955.

McDonald's becomes known for the motto (Q.S.C. & V.) Quality, Service, Cleanliness and Value. Ray Kroc personally delivered free hamburgers to Salvation Army workers in Chicago during Christmas. In 1958 McDonald's sold its 100 millionth hamburger and Fred Turner becomes Vice President of the company. In 1960, the McDonald's advertising campaign "Look for the Golden Arches" gave sales a large increase. Kroc believed that advertising was an investment that would return with huge profits, and advertising has always played a key role in the development of the McDonald's Corporation.

In 1961, Ray Kroc bought all rights to the McDonald's concept from the McDonald's brothers for $2.7 million, aiming at making McDonald's the number one fast-food chain in the country. Ray launched a training program, later called Hamburger University. There, franchisees and operators were trained in the scientific methods of running a successful McDonald’s. It also had a research and development laboratory to develop new cooking, freezing, storing and serving methods. Today, more than 80,000 people have graduated from the program. In 1968, McDonald's opened its 1,000th restaurant. Kroc became chairman and remained CEO until 1973 when he let Fred L. Turner to become the company's president and chief administrative officer. Kroc was a firm believer in giving something back into the community where you do business. So, in 1974 he opened a Ronald McDonald House, to find and support programs that directly improve the health and well being of children across the world

 In 1976 President and Chief Executive Fred Turner was named Chairman of the Board of Directors succeeding Ray Kroc, who was named Senior Chairman.

The End of a Legend Right up until he died on January 14, 1984, Ray Kroc never stopped working for McDonald's. Even when he was confined to a wheelchair, he still went to work in the office nearly every day. He would keep an eye over the McDonald's restaurant near his office, phoning the manager to remind him to pick up the trash, clean his lot, and turn on the lights at night.