Case Analysis Mcdonalds

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MCDONALD’S
Case Study

Submitted by:
Abigael A. Galvez
Patricia Hannah Nicole S. Facto

Submitted to:
Prof. Marilou B. Lleno

September 3, 2014
Brief History of Mcdonald’s In 1940 Dick and Mac McDonald open McDonald’s Bar-B-Q restaurant on Fourteenth and E streets in San Bernardino, California. It is a typical drive-in featuring a large menu and car hop service. In 1948 they shut down their restaurant for three months for alternations. In December it reopens as a self-service drive-in restaurant. The menu is reduced to nine items: hamburger, cheeseburger, soft drinks, milk, coffee, potato chips and a slice of pie. The staple of the menu is the 15 cent hamburger. In 1949 French Fries replace potato chips on the McDonald’s menu. Triple Thick Milkshakes also make their debut. In 1954 Multimixer sales Ray Kroc visits McDonald’s in San Bernardino intending to sell the brothers more Multimixers. The 52 year old Kroc is fascinated by the operation. He learns from the brothers that they are looking for a nationwide franchising agent. He has an epiphany and is determined that his future would be in hamburgers. In 1955 Kroc opens his first McDonald’s in Des Plaines, Illinois on April 15. The attention getting red and white tiled building with the Golden Arches was designed by architect Stanley Meston in 1953. First day sales are $366.12. By 1965 there would be aver 700 McDonald’s restaurants throughout the United States. In 1956 Ray Kroc hires future McDonald’s Chairman, Fred Turner to work as a counter man for the Des Plaines McDonald’s. Turner would soon become the head of McDonald’s Operations defining the quality, service and cleanliness that continue to this day. In 1958 McDonald’s sells its 100 millionth hamburger. In 1959 the 100th restaurant opens in Fond Du Lac, Wisconsin. In 1961 Hamburger University opens in the basement of the Elk Grove Village, Illinois,…...

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