Some of the toughest challenges aside getting all ingredients and supplies to a location at the correct time, efficiency and consistency are the names of the game in fast food. One may wonder how major 'restaurants' are able to offer food so cheap and make it the same every time. It makes me wonder why some fast food locations have the steps down pat, and others in the same category are serving soggy cold everything.
McDonalds has been the case study of efficiency, consistency and success when serving people on a large scale. Although much less power and creativity is given to each employee, it is shown that this process works. Other establishments have set their model very close to McDonalds but just can't match up for some reason. For example, Dunkin Donuts around the northeast doesn't offer the consistency McDonalds or Wendy's seems to have. Also, you'll find yourself waiting longer for the order to be ready for you. Part of this is you don't want a sausage, egg and cheese on a croissant made hours before your arrival. With enough planning, thought and the correct employees any business could get down the efficiency McDonalds has to offer. If only the food tasted a little better!
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