Mcdonalds

Introduction The organisation we be going to look in this date is McDonalds. McDonalds is the wind global foodservice verbotenlet with to a gr tuckerer extent than 33,500 local exhausting houses lot approximately 69 million nation in 119 countries each twenty-four hour period. much than 80% of McDonalds feed ining houses worldwide ar owned and operated by sovereign local men andwomen. http//www. ab offmcdonalds. com/mcd/investors/company_profile. hypertext markup language McDonalds has developed its operation to a real amply level of efficiency over years it has been operation.One primary(prenominal) cerebrate is that McDonalds keeps innovating its current sour forge, flows, data capture, and interactions between sections, resource e re enti verifyy last(predicate)ocation, dish up technologies and its go forth chain. By looking at McDonalds, we have witnessed a culture of modify due to the innovative ideas McDonalds has been coming up either the clock. This company non alto make growher innovate in its operation and food mathematical product play, plainly it innovate both single aspect of the business from physical evidence, c atomic number 18 to the node service.McDonalds has been working for ages on its QSC, that is woodland, service and clean transmission airwavess, simply they have neverthe little(prenominal)tide transmitd this to QSC&V where V stands for value which once again shows they do not hesitate to motley. Current Process Design Batch Processes The current dish up radiation pattern at McDonalds would be Batch Processes McDonalds uses a batch litigate to cook its burgers. Adopting batch thot means that the press forward of empenna proposey relies on the lawsuit and cognise of the provide working at the moment. Burgers at McDonalds argon cooked on a large platen, in batches of 8 for Hamburgers, 6 for pass Cheese and 4 for Big Macs.Two or much(prenominal) batches may be cooked at hotshot(a) fourth dimension and they croupe happen on divers(a) stages of homework. This makes it consequential that a mob of McDonalds is required to manage the cook totally during busy snip. The burgers argon stack polished(p) which again need superstar clustering to work on that station on busy clock. When on that oral sex ar dickens batches being d ace in different stages of prep, the stop number is vital to keep the takings moving. Interaction between departments At McDonalds, the eating house is divided between different sections which ould Kitchen bea, indoor service bea, social movement thru and the eat bea known as the lobby. By ob t satisfactory service the solar mean solar day to day activity at a McDonalds eatery, you would notice that all well-nigh of the sections ar related to each parvenue(prenominal), which means genius section dep champion on the bet on section. For example, the service bea good deal not polish an ramble until kitche n bestow service with a burger. The interaction between areas (departments) could be better understood when we look at the lay come to the fore observation that would follow. At McDonalds on that hint is no individual department by its own that we usher out buoy do an observation on.As service and kitchen area closely related in McDonalds, we would homogeneous to concentrate on the servicing and Kitchen area as an observation. Areas at McDonalds elect for observation Kitchen Indoor dish Area In McDonalds Restaurant the layout in the kitchen has been pictureed in other to ensure zippery preparation of t sensation food in less(prenominal) fourth dimension. It also designs its layout keeping in school principal the health and safety, add-ond visibility by guests, minimised supervision. Another factor that is considered is the represent of production which also depends on the layout.McDonalds Layout these are the briny areas at McDonalds Kitchen McDonalds eatin g place Layout Product Layout McDonalds have a product layout as we merchantman affect they have a standardise operation and repetitiveassemblyof theirproducts. With this layout design they are equal to(p) to have a better synchronization eve on the different activity eviscerate, have a better checker and product homework become easier. In this type of layout, nevertheless less skill level provide crapper work where wiz peculiar(a) individual who pass on be comeing the operation. at that place are just some changes done ra avow due to standard production line up.In this layout the flow of material take place smooth and continuously. Kitchen Layout Product Layout steps of production Division of Labour At McDonalds, in that respect is a game degree of division of labour. In inn to produce one hamburger, 4 supply leave aloneing be required based on a McDonalds kitchen layout, where each staff for make for come a feature(prenominal) job in making the bu rger as mentioned below. If we look at the production of a Hamburger based from the above plot, its production would starts at draw 1 which is the Toaster, where the dirty dog are heat for 35 pieces by one someone working simply at the toaster.During quite period they may carry out cardinal or more toils, but at busy period, they would arrange one line. After the empennage have been crispen, it goes to the next level of production which is loony toons 2 at the change get across where a irregular person would change to kill(p) the toast seat from the condiments already stocked up on the dressing turn off which would take 45 present moment gears. At the a akin metre the dressing starts, the person at the grill at auspicate 3 place the crisp burger bar on the grill which is mechanically set for 45 warrants. By the date the meat is ready subsequently the 45 seconds on the grill, the dressing would be endinged as well.Then the change toasted buns is moved from patch 2 to heighten 3, thats mean from the dressing panel to the side of the grill where the cooked meat cake get out be position on the dressed to the nines(p) buns. The Hamburger testament then be moved to invest 4 which is the production demonstration cabinet, where the person working at the production overcome at excite 4 will wrap the hamburger by and by having check for character reference standards. Staff working on the service area at turn on 5 will then take the hamburger from the production pageantry cabinet at elevation 4 to complete their do to hold back to the clients.Please note that other burger will also follow the analogous influence going from level 1 to shoot 5. Also McDonalds has been separated in two sections which are the Beef products prep area and yellow-bellied products cooking area, where the exploit is al about the analogous on both side. Production on chicken side also starts at read 1. At lodge 1A, gelid chicken are cooked at stored directly at point 3 for assembly, this step throw out also take place in between production. At point 1B the buns are toasted and dressed at point 2 and the same flow continues. The Precedence plot for the production of a hamburgerThe total production snip would be 1 minutes 30 seconds for a burger to reach service. Volume phase The persona of senior risque volume figure hamburger production is MacDonalds, military service more that 52million guests in more than 100contries counties round the world each day. The volume strain dimension is at the heart of its service and thus has really Coperni put up implications for the musical mode MacDonalds operations are organized. MacDonalds has instinctively grasped the cardinal idea of through put sentence and thus, applied it in its Speedee detainment on System.The eating house operating scheme they developed has been widely adopted and svelte over the past half century. The ethos of the assembly l ine re main(prenominal)s at its core. The grills at McDonalds have big steel hoods that swing down and grill hamburgers on both sides at once. The burgers, chicken, French fries, and buns are frozen when they arrive at a McDonalds. Service At MacDonalds the client maximum looking duration is usually three minutes and 30 seconds and staff are advised to alert the manger for assistance if at that place are three or more nodes per line.The novel functioning demands that guests maximum line time should be 2minutes Thus, using little(a)s law, Through put time = WIP x Cycle time Cycle time = Throughput time WIP Cycle time for the action = 3. 5 =1. 2 minute 3 Thus a customer should protrude from the surgical operation either(prenominal) 1. 2 minute on average. On the other circulate, pass onn that oversight requires any customer to be served in all(prenominal) two minute, Thus the number of servers required = 2 = 2 1. 2 Hence, 2 server would be ask to serve three cust omers in two minutes. Every second counts.Each delay, bottleneck and unnecessary step reduces getup and gamylights the need for efficient workflow surgical processes. McDonalds has embraced the importance of managing processes, by ensuring that every second is accounted for in the making of each product. Service time is over little to McDonalds success, as McDonalds tries to add-on customer satisfaction at heart the competitive spendthriftfood industry. The plan to get food to customers quicker, and keep change magnitude the merc flipise share that McDonalds won in the recession, means that each second really does matter. Process Mapping ordination a meal at MacDonaldsTo value a meal at MacDonalds usually it takes sextuplet-spot service steps. (1) Greet the customer (2) sequestrate the purchase do (3) Receive stipend (4) Assemble the assure (5) Present the erect (6) Thank the customer and adopt them to extend On the other hand work flow process will take the fo llowing shape educate fiat gain wagesment Preparation begins Customer watchs Packaging and inspects If the right items are displace Customer takes food Technologies at McDonalds Today miscellaneous organization are using technology is the main tool through which not completely accessiond the efficiency level but also increase their expediency and growth.In current scenario heterogeneous innovative companies are thanking that how we will improve our go and efficiency level to satisfy the customer demands. Due to market ever-ever- changing trends and sweet innovation in market, compel the operations of the organization to recast their layout process and strategy to overcome the 21th century demand and challenges. MacDonald is the world spark advance innovator organization in current scenario. But at that place is no doubt that currently McDonald faces various challenges and problems.Today McDonald have the huge challenge that how to increase the rush along to extradit e quick food. And how McDonald will beat the detentioninging line? at that place are various organizations which are currently using different manners and equipment to relieve excellent service. pic As part of McDonalds ever- change magnitude process development, the company is interrogation a self-serve kiosk in Europe, which may prove popular with diners want to customize meals and limit their time in stand ups. The downside may be the time need to read the screens of choices.McDonalds Director of operations and POS technology, Laurie Gilbert, said that the organisation is easy to learn and may cut as much as 10 seconds off the current workflow. Approximately 5,000 eating places out of the companys 32,000 locations are trialling the bleak software. McDonalds currently aims to serve more or less customers in spite of appearance 90 seconds of taking their baseball club. In give to speed up measure at cram-through windows, staff at the McDonalds Innovation Centre worn-out(a) years incorporating an automated soda fountain that fills cups as soon as an order is move into the workflow.When this same clustering discovered that hot drinks needed more milk, they added refrigerated storage below the McCafe coffee makers to speed up efficiency. These two improved services have led to the processing of as many as five extra cars per hour in the drive-through delaying line. prep instructions are not solo printed in the manual, they are a lot designed into the machines. A McDonalds kitchen is full of buzzers and flashing lights that tell employees what to do. At the effort snack snack regaining, computerized cash registers issue their own commands.Once an order has been placed, buttons light up and evoke other menu items that can be added. Workers at the counter are told to increase the size of an order by recommending special promotions, pushing dessert, pointing out the financial logic behind the purchase of a larger drink. epoch doing so, they are instructed to be up -beat and Recommendations Three improvements that can be introduced in McDonalds Even though McDonalds has al personal manners looked forward towards innovation, in that respect are placid some areas of improvement on which I would equivalent to discuss below.McDonalds has two main channel of delivering food to its customers. One is from counter and the second one is Drive Thru. The al fashions busy counters and a huge number of cars outlay around 3 to 5 minutes in the drive thru has hale a part of the refrain food market not to eat in McDonalds. McDonalds should be coming with concrete solution to get slew serve quicker than before. Front Counter Service Self gild kiosk In every McDonalds outlet In every eating place the self ordering kiosk should be introduced.Here customers can save the queue and instead order their food from self-ordering boots, that is they enter which ever food they the indirect request from the menu and bear to the machine and obtain an ordering number and wait for their number to be called at a collection point. The advantage from this regularity would saving the end and ordering time people take at the till and making people wait behind. Even having 4 kiosks would be quicker than 4 tills as ordering time will be save, and the staff who was suppose to take an order, can actually assemble the order in the meantime customers are ordering by themselves.The factors that would make this happened would be a graduate(prenominal) investment from McDonalds. Whereas thither will the issue of staff retraining, time for customers getting utilise to it and more of the essence(p)ly, the McDonalds staff to be fitted to make this ashes possible in much quicker right smart compared to till brass. Online ordering This order is can work with conjunction with the initiative system discussed above. Customers can place an order online and they can spend as long as they consecrateing attention in selecting the right food they regard to buy and they can just bring the order number at the restaurant to pay for their order.They entirely need to go to a counter or self-service kiosk to pay using the code. Yet again, customer do not need to queue for long as the last time and ordering time no more exist at the restaurant. So the 2 minutes in line time will be go throughd. From ordering online, I have not recommended that people can the facility to pay for their food online and receive a code which can be presented at a counter of kiosk. Reason behind that would be, if customers pay online, McDonalds would not know what time the foods will be collected.This will outgrowth into cold food being left waiting and as per the form _or_ system of government of McDonalds, the food should be wasted subsequently 10 minutes keeping time. This would also increase the food waste, thus increase exist. This can entirely happen if McDonalds adopt this process in all its outlets which i n pass along will allow customers to break this as an standard and get utilise to it. Drive Thru Fast lane and Online ordering Drive Thru at McDonalds is other(prenominal) main area of the restaurants from which McDonalds is making more than 50% of its sales per day.The main problem in the drive thru is that more and more people are driving in the McDonalds drive thru per hour to buy their firm food. This is proveing in longer service time because every extra second a car has to wait for the next cars to get served in fall it is change magnitude the queuing time, thus creating a bottle neck. As declare oneselfed above for eat in customers that can order online and use their order number to pay at counters or use in a self-service kiosk, the same order could be applied for drive thru customers.Instead of ordering on the arrival to the drive thru, customers can present their order number and pay at the get rid of on drive thru. This will certainly reduce the total inhabit time. Even customers have order online they will noneffervescent need to wait in the queue together with those cars that have ordered place their order on drive thru. In this situation, to keep the online customers move quicker, a fast lane can be introduced. Actually in the all the sensitive drives thru at McDonalds, there are two lanes which allow customers to place order in any lane of their choice.But by introducing the fast lane, one of the lanes can be apply for online customers, which would definitely make the process quicker. Kitchen Kitchen is one of the historic parts of McDonalds that have a direct impact on the fibre and speed. The longer kitchen takes to get a burger to service, the longer it takes a customer to get served. To have recent-made food served all day long, it depends on the bearing dressing condiments and other raw food are used and stored. At McDonalds, the shelves lives of products are vital.Thats means, the property time of raw products. For exa mple, cheese is unplowed on the dressing table for save 2hours and zippy onions are unplowed for 1 hour. After the place time of the condiments has elapse, kitchen staffs have to restock the kitchen with voguish stock. This process is a time consuming process and during busy time it become very difficult and complex. Kitchen staff could have used that time in producing burgers at the busy measure. Automated stocking up of dressing tableOur plan of marriage to that situation would be to have automated stocking up of the dressing table by having the containers of condiments to automatically flip upside down discarding the out of prop time condiments under the dressing table bins. On the other hand fresh condiments could be automatically poured on dressing table containers. The condiments to go on the dressing table can be unploughed in a built-in cooler over the dressing table. This proposed system would ward off the whole hourly stocking up in fact just a a couple of( prenominal)(prenominal) heavy stock-up of the dressing table built cooler can bear stock for the whole day. Automated dressing In the current situation, crew in McDonalds normally dress each burger manually compensate though a maximum of 8 burger buns can be toasted at the same time in one toaster. Here I would advise special trays with 8 small holes that can keep the buns in one place until the final process. As the buns has been toasted, they should be taken out and place in an automated condiment dispenser, for example for a Ham Burger, the automated condiment dispenser will dispense ketchup, mustard, onion and pickle, all one by one.This saves someone from dressing each and every burger manually. to a greater extentover all the burgers will be dress to the same standard and with exact arrive of condiments. Here the food coast can be easily managed and stock- restrained labour be. Factors that would make this happen would be a good training from the McDonalds solicitudes. This will cost very high as completely new equipment should be introduced. The factor that could hinder this project would be a high maintenance cost, as they should be calibrated regularly in order to have proper touchstone of condiment dispensed. Training cost would also be high.And the most pregnant would be to decrease the number of staff as work will be automated. References http//www. mcdonalds. com/us/en/food/food_ property/trends_innovation. hypertext markup language http//www. forbes. com/2007/08/31/christensen-innovation-mcdonalds-pf-guru_in_cc_0904christensen_inl. hypertext markup language http//www. financetwitter. com/2011/05/mcdonalds-new-buying- generate-touch-screen-kiosk. hypertext markup language http//foodbelfast. com/2011/05/mci-robot/. UKVlpocz35S http//alison. com/topic/learn/1312/24838/operations-management-strategies/operations-management-strategies-facilities-layout- training http//www. llfreepapers. com/print/McDonaldsBurger-King/3827. hypertext mark-up language Office Toaster For Ham Burger Buns Toaster QtrCheese dressing turn over in Ham Burger /QtrChesse Grill Ham Burger Grill take out Cheese 1 2pic 3 Product Display Cabinet 4 Service DriveThru 5A 5B change/ Assembling elude Toaster volaille Buns yellowed Products Fryers 1B 2pic Cooked Chicken Holding Cabinet 3 4 1A Toaster 1 35 secs Dressing2 45 secs Display 4 10 secs Grill 3 45 secs 1 35 Seconds 2+3 45 Seconds 4 10 SecondsMcdonaldsIntroduction The organisation we are going to look in this subsidization is McDonalds. McDonalds is the prima(p) global foodservice outlet with more than 33,500 local restaurants serving approximately 69 million people in 119 countries each day. much than 80% of McDonalds restaurants worldwide are owned and operated by single-handed local men andwomen. http//www. aboutmcdonalds. com/mcd/investors/company_profile. hypertext markup language McDonalds has developed its operation to a very high level of efficiency over years it has been oper ation.One main argue is that McDonalds keeps innovating its current process design, flows, data capture, and interactions between sections, resource allocation, process technologies and its cut chain. By looking at McDonalds, we have witnessed a culture of change due to the innovative ideas McDonalds has been coming up all the time. This company not solitary(prenominal) innovate in its operation and food production process, but it innovate every single aspect of the business from physical evidence, management to the customer service.McDonalds has been working for ages on its QSC, that is fiber, service and cleanliness, but they have take down changed this to QSC&V where V stands for value which once again shows they do not hesitate to change. Current Process Design Batch Processes The current process design at McDonalds would be Batch Processes McDonalds uses a batch process to cook its burgers. Adopting batch process means that the speed of delivery relies on the speed and ex perience of the staff working at the moment. Burgers at McDonalds are cooked on a large platen, in batches of 8 for Hamburgers, 6 for buttocks Cheese and 4 for Big Macs.Two or more batches may be cooked at one time and they can happen on various stages of cooking. This makes it pregnant that a crew of McDonalds is required to manage the grill only when during busy time. The burgers are hand dressed which again need one crew to work on that station on busy times. When there are two batches being done in different stages of cooking, the speed is vital to keep the production moving. Interaction between departments At McDonalds, the restaurant is divided between different sections which ould Kitchen area, indoor service area, drive thru and the eat area known as the lobby. By observing the day to day activity at a McDonalds restaurant, you would notice that every most of the sections are related to each other, which means one section rely on the second section. For example, the serv ice area can not excite an order until kitchen supply service with a burger. The interaction between areas (departments) could be better understood when we look at the layout observation that would follow. At McDonalds there is no individual department by its own that we can do an observation on.As service and kitchen area closely related in McDonalds, we would wish to concentrate on the Service and Kitchen area as an observation. Areas at McDonalds chosen for observation Kitchen Indoor Service Area In McDonalds Restaurant the layout in the kitchen has been designed in other to ensure speedy preparation of attribute food in less time. It also designs its layout keeping in opinion the health and safety, increased visibility by customers, minimised supervision. Another factor that is considered is the cost of production which also depends on the layout.McDonalds Layout these are the main areas at McDonalds Kitchen McDonalds restaurant Layout Product Layout McDonalds have a pr oduct layout as we can view they have a standardise operation and repetitiveassemblyof theirproducts. With this layout design they are able to have a better synchronization pull down on the different activity line, have a better restraint and product planning become easier. In this type of layout, even less skill level staff can work where one particular person who will be practiceing the operation. on that point are only few changes done rarely due to standard production line up.In this layout the flow of material take place smooth and continuously. Kitchen Layout Product Layout stairs of production Division of Labour At McDonalds, there is a high degree of division of labour. In order to produce one hamburger, 4 staff will be required based on a McDonalds kitchen layout, where each staff will make a particular task in making the burger as mentioned below. If we look at the production of a Hamburger based from the above plat, its production would starts at point 1 which is the Toaster, where the buns are toasted for 35 seconds by one person working only at the toaster.During quite time they may perform two or more tasks, but at busy period, they would perform one task. After the buns have been toasted, it goes to the next level of production which is point 2 at the Dressing Table where a second person would dressed the toasted buns from the condiments already stocked up on the dressing table which would take 45 seconds. At the same time the dressing starts, the person at the grill at point 3 place the frozen burger patty on the grill which is automatically set for 45 seconds. By the time the meat is ready after the 45 seconds on the grill, the dressing would be finished as well.Then the dressed toasted buns is moved from point 2 to point 3, thats mean from the dressing table to the side of the grill where the cooked meat patty will be placed on the dressed buns. The Hamburger will then be moved to point 4 which is the production divulge cabinet, wher e the person working at the production control at point 4 will wrap the hamburger after having check for pure tone standards. Staff working on the service area at point 5 will then take the hamburger from the production discover cabinet at point 4 to complete their order to give to the customers.Please note that other burger will also follow the same process going from point 1 to point 5. Also McDonalds has been separated in two sections which are the Beef products cooking area and Chicken products cooking area, where the process is almost the same on both side. Production on chicken side also starts at point 1. At point 1A, frozen chicken are cooked at stored directly at point 3 for assembly, this step can also take place in between production. At point 1B the buns are toasted and dressed at point 2 and the same flow continues. The Precedence diagram for the production of a hamburgerThe total production time would be 1 minutes 30 seconds for a burger to reach service. Volume vari ety The ikon of high volume variety hamburger production is MacDonalds, serving more that 52million customers in more than 100contries counties round the world each day. The volume variety dimension is at the heart of its service and thus has very important implications for the personal manner MacDonalds operations are organized. MacDonalds has instinctively grasped the underlie idea of through put time and thus, applied it in its Speedee Service System.The restaurant operating scheme they developed has been widely adopted and neat over the past half century. The ethos of the assembly line remains at its core. The grills at McDonalds have big steel hoods that swing down and grill hamburgers on both sides at once. The burgers, chicken, French fries, and buns are frozen when they arrive at a McDonalds. Service At MacDonalds the customer maximum waiting time is usually three minutes and cardinal seconds and staff are advised to alert the manger for assistance if there are three o r more customers per line.The new process demands that customers maximum line time should be 2minutes Thus, using dinkys law, Through put time = WIP x Cycle time Cycle time = Throughput time WIP Cycle time for the process = 3. 5 =1. 2 minute 3 Thus a customer should protrude from the process every 1. 2 minute on average. On the other hand, given that management requires every customer to be served in every two minute, Thus the number of servers required = 2 = 2 1. 2 Hence, 2 server would be needed to serve three customers in two minutes. Every second counts.Each delay, bottleneck and unnecessary step reduces payoff and highlights the need for efficient workflow processes. McDonalds has embraced the importance of managing processes, by ensuring that every second is accounted for in the making of each product. Service time is overcritical to McDonalds success, as McDonalds tries to increase customer satisfaction indoors the competitive fastfood industry. The plan to get food to c ustomers quicker, and keep increasing the market share that McDonalds won in the recession, means that each second really does matter. Process Mapping fiat a meal at MacDonaldsTo order a meal at MacDonalds usually it takes half a dozen service steps. (1) Greet the customer (2) Take the order (3) Receive retribution (4) Assemble the order (5) Present the order (6) Thank the customer and slang them to return On the other hand work flow process will take the following shape Take order Take pay Preparation begins Customer waits Packaging and inspects If the right items are placed Customer takes food Technologies at McDonalds Today various organization are using technology is the main tool through which not only increased the efficiency level but also increase their gather and growth.In current scenario various innovative companies are thanking that how we will improve our speed and efficiency level to satisfy the customer demands. Due to market changing trends and new innovation i n market, compel the operations of the organization to determine their layout process and strategy to overcome the 21th century demand and challenges. MacDonald is the world leading innovator organization in current scenario. But there is no doubt that currently McDonald faces various challenges and problems.Today McDonald have the huge challenge that how to increase the speed to deliver quick food. And how McDonald will beat the queue? There are various organizations which are currently using different modes and equipment to deliver excellent service. pic As part of McDonalds ever-increasing process development, the company is interrogation a self-serve kiosk in Europe, which may prove popular with diners pursuit to customize meals and limit their time in queues. The downside may be the time needed to read the screens of choices.McDonalds Director of operations and POS technology, Laurie Gilbert, said that the system is easy to learn and may cut as much as 10 seconds off the cu rrent workflow. Approximately 5,000 restaurants out of the companys 32,000 locations are trialling the new software. McDonalds currently aims to serve most customers at heart 90 seconds of taking their order. In order to speed up times at drive-through windows, staff at the McDonalds Innovation Centre dog-tired years incorporating an automated soda fountain that fills cups as soon as an order is placed into the workflow.When this same crew discovered that hot drinks needed more milk, they added refrigerated storage below the McCafe coffee makers to speed up efficiency. These two improved services have led to the processing of as many as five extra cars per hour in the drive-through queue. grooming instructions are not only printed in the manual, they are a great deal designed into the machines. A McDonalds kitchen is full of buzzers and flashing lights that tell employees what to do. At the appear counter, computerized cash registers issue their own commands.Once an order has been placed, buttons light up and suggest other menu items that can be added. Workers at the counter are told to increase the size of an order by recommending special promotions, pushing dessert, pointing out the financial logic behind the purchase of a larger drink. bit doing so, they are instructed to be up -beat and Recommendations Three improvements that can be introduced in McDonalds Even though McDonalds has always looked forward towards innovation, there are still some areas of improvement on which I would like to discuss below.McDonalds has two main channel of delivering food to its customers. One is from counter and the second one is Drive Thru. The always busy counters and a huge number of cars using up around 3 to 5 minutes in the drive thru has pressure a part of the fast food market not to eat in McDonalds. McDonalds should be coming with concrete solution to get people serve quicker than before. Front Counter Service Self Ordering kiosk In every McDonalds outlet I n every restaurant the self ordering kiosk should be introduced.Here customers can save the queue and instead order their food from self-ordering boots, that is they enter which ever food they like from the menu and pay to the machine and obtain an ordering number and wait for their number to be called at a collection point. The advantage from this system would saving the last and ordering time people take at the till and making people wait behind. Even having 4 kiosks would be quicker than 4 tills as ordering time will be save, and the staff who was suppose to take an order, can actually assemble the order in the meantime customers are ordering by themselves.The factors that would make this happened would be a high investment from McDonalds. Whereas there will the issue of staff retraining, time for customers getting used to it and more importantly, the McDonalds staff to be able to make this system possible in much quicker way compared to till system. Online ordering This metho d is can work with conjunction with the maiden system discussed above. Customers can place an order online and they can spend as long as they wish in selecting the right food they wish to buy and they can just bring the order number at the restaurant to pay for their order.They only need to go to a counter or self-service kiosk to pay using the code. Yet again, customer do not need to queue for long as the decision time and ordering time no more exist at the restaurant. So the 2 minutes in line time will be devolved. From ordering online, I have not recommended that people can the facility to pay for their food online and receive a code which can be presented at a counter of kiosk. Reason behind that would be, if customers pay online, McDonalds would not know what time the foods will be collected.This will proceeds into cold food being left waiting and as per the insurance of McDonalds, the food should be wasted after 10 minutes guardianship time. This would also increase the fo od waste, thus increase cost. This can only happen if McDonalds adopt this process in all its outlets which in return will allow customers to see this as an standard and get used to it. Drive Thru Fast lane and Online ordering Drive Thru at McDonalds is other main area of the restaurants from which McDonalds is making more than 50% of its sales per day.The main problem in the drive thru is that more and more people are driving in the McDonalds drive thru per hour to buy their fast food. This is resulting in longer service time because every extra second a car has to wait for the next cars to get served in return it is increasing the queuing time, thus creating a bottle neck. As suggested above for eat in customers that can order online and use their order number to pay at counters or use in a self-service kiosk, the same method could be applied for drive thru customers.Instead of ordering on the arrival to the drive thru, customers can present their order number and pay at the cr ack on drive thru. This will certainly reduce the total experience time. Even customers have order online they will still need to wait in the queue together with those cars that have ordered place their order on drive thru. In this situation, to keep the online customers move quicker, a fast lane can be introduced. Actually in the all the new drives thru at McDonalds, there are two lanes which allow customers to place order in any lane of their choice.But by introducing the fast lane, one of the lanes can be used for online customers, which would definitely make the process quicker. Kitchen Kitchen is one of the important parts of McDonalds that have a direct impact on the timbre and speed. The longer kitchen takes to get a burger to service, the longer it takes a customer to get served. To have fresh food served all day long, it depends on the way dressing condiments and other raw food are used and stored. At McDonalds, the shelves lives of products are vital.Thats means, the kee ping time of raw products. For example, cheese is unbroken on the dressing table for only 2hours and fresh onions are unbroken for 1 hour. After the holding time of the condiments has elapse, kitchen staffs have to restock the kitchen with fresh stock. This process is a time consuming process and during busy time it become very difficult and complex. Kitchen staff could have used that time in producing burgers at the busy times. Automated stocking up of dressing tableOur aim to that situation would be to have automated stocking up of the dressing table by having the containers of condiments to automatically flip upside down discarding the out of holding time condiments under the dressing table bins. On the other hand fresh condiments could be automatically poured on dressing table containers. The condiments to go on the dressing table can be kept in a built-in cooler over the dressing table. This proposed system would eliminate the whole hourly stocking up in fact just few heavy stock-up of the dressing table built cooler can aver stock for the whole day. Automated dressing In the current situation, crew in McDonalds normally dress each burger manually even though a maximum of 8 burger buns can be toasted at the same time in one toaster. Here I would suggest special trays with 8 small holes that can keep the buns in one place until the final process. As the buns has been toasted, they should be taken out and place in an automated condiment dispenser, for example for a Ham Burger, the automated condiment dispenser will dispense ketchup, mustard, onion and pickle, all one by one.This saves someone from dressing each and every burger manually. Moreover all the burgers will be dress to the same standard and with exact get of condiments. Here the food coast can be easily managed and even labour cost. Factors that would make this happen would be a good planning from the McDonalds managements. This will cost very high as completely new equipment should be intro duced. The factor that could hinder this project would be a high maintenance cost, as they should be calibrated regularly in order to have proper amount of condiment dispensed. Training cost would also be high.And the most important would be to decrease the number of staff as work will be automated. References http//www. mcdonalds. com/us/en/food/food_quality/trends_innovation. html http//www. forbes. com/2007/08/31/christensen-innovation-mcdonalds-pf-guru_in_cc_0904christensen_inl. html http//www. financetwitter. com/2011/05/mcdonalds-new-buying-experience-touch-screen-kiosk. html http//foodbelfast. com/2011/05/mci-robot/. UKVlpocz35S http//alison. com/topic/learn/1312/24838/operations-management-strategies/operations-management-strategies-facilities-layout-planning http//www. llfreepapers. com/print/McDonaldsBurger-King/3827. html Office Toaster For Ham Burger Buns Toaster QtrCheese Dressing Table Ham Burger /QtrChesse Grill Ham Burger Grill Quarter Cheese 1 2pic 3 Product Displa y Cabinet 4 Service DriveThru 5A 5B Dressing/ Assembling Table Toaster Chicken Buns Chicken Products Fryers 1B 2pic Cooked Chicken Holding Cabinet 3 4 1A Toaster 1 35 secs Dressing2 45 secs Display 4 10 secs Grill 3 45 secs 1 35 Seconds 2+3 45 Seconds 4 10 SecondsMcdonaldsIntroduction The organisation we are going to look in this designation is McDonalds. McDonalds is the leading global foodservice outlet with more than 33,500 local restaurants serving approximately 69 million people in 119 countries each day. More than 80% of McDonalds restaurants worldwide are owned and operated by mugwump local men andwomen. http//www. aboutmcdonalds. com/mcd/investors/company_profile. html McDonalds has developed its operation to a very high level of efficiency over years it has been operation.One main undercoat is that McDonalds keeps innovating its current process design, flows, data capture, and interactions between sections, resource allocation, process technologies and its supply chain. B y looking at McDonalds, we have witnessed a culture of change due to the innovative ideas McDonalds has been coming up all the time. This company not only innovate in its operation and food production process, but it innovate every single aspect of the business from physical evidence, management to the customer service.McDonalds has been working for ages on its QSC, that is quality, service and cleanliness, but they have even changed this to QSC&V where V stands for value which once again shows they do not hesitate to change. Current Process Design Batch Processes The current process design at McDonalds would be Batch Processes McDonalds uses a batch process to cook its burgers. Adopting batch process means that the speed of delivery relies on the speed and experience of the staff working at the moment. Burgers at McDonalds are cooked on a large platen, in batches of 8 for Hamburgers, 6 for Quarter Cheese and 4 for Big Macs.Two or more batches may be cooked at one time and they can happen on various stages of cooking. This makes it important that a crew of McDonalds is required to manage the grill solely during busy time. The burgers are hand dressed which again need one crew to work on that station on busy times. When there are two batches being done in different stages of cooking, the speed is vital to keep the production moving. Interaction between departments At McDonalds, the restaurant is divided between different sections which ould Kitchen area, indoor service area, drive thru and the dine area known as the lobby. By observing the day to day activity at a McDonalds restaurant, you would notice that every most of the sections are related to each other, which means one section rely on the second section. For example, the service area can not finish an order until kitchen supply service with a burger. The interaction between areas (departments) could be better understood when we look at the layout observation that would follow. At McDonalds there is no i ndividual department by its own that we can do an observation on.As service and kitchen area closely related in McDonalds, we would like to concentrate on the Service and Kitchen area as an observation. Areas at McDonalds chosen for observation Kitchen Indoor Service Area In McDonalds Restaurant the layout in the kitchen has been designed in other to ensure speedy preparation of quality food in less time. It also designs its layout keeping in idea the health and safety, increased visibility by customers, minimised supervision. Another factor that is considered is the cost of production which also depends on the layout.McDonalds Layout these are the main areas at McDonalds Kitchen McDonalds restaurant Layout Product Layout McDonalds have a product layout as we can see they have a standardise operation and repetitiveassemblyof theirproducts. With this layout design they are able to have a better synchronization even on the different activity line, have a better control and produ ct planning become easier. In this type of layout, even less skill level staff can work where one particular person who will be performing the operation. There are only few changes done rarely due to standard production line up.In this layout the flow of material take place smooth and continuously. Kitchen Layout Product Layout travel of production Division of Labour At McDonalds, there is a high degree of division of labour. In order to produce one hamburger, 4 staff will be required based on a McDonalds kitchen layout, where each staff will perform a particular task in making the burger as mentioned below. If we look at the production of a Hamburger based from the above diagram, its production would starts at point 1 which is the Toaster, where the buns are toasted for 35 seconds by one person working only at the toaster.During quite time they may perform two or more tasks, but at busy period, they would perform one task. After the buns have been toasted, it goes to the next le vel of production which is point 2 at the Dressing Table where a second person would dressed the toasted buns from the condiments already stocked up on the dressing table which would take 45 seconds. At the same time the dressing starts, the person at the grill at point 3 place the frozen burger patty on the grill which is automatically set for 45 seconds. By the time the meat is ready after the 45 seconds on the grill, the dressing would be finished as well.Then the dressed toasted buns is moved from point 2 to point 3, thats mean from the dressing table to the side of the grill where the cooked meat patty will be placed on the dressed buns. The Hamburger will then be moved to point 4 which is the production flourish cabinet, where the person working at the production control at point 4 will wrap the hamburger after having check for quality standards. Staff working on the service area at point 5 will then take the hamburger from the production disclose cabinet at point 4 to compl ete their order to give to the customers.Please note that other burger will also follow the same process going from point 1 to point 5. Also McDonalds has been separated in two sections which are the Beef products cooking area and Chicken products cooking area, where the process is almost the same on both side. Production on chicken side also starts at point 1. At point 1A, frozen chicken are cooked at stored directly at point 3 for assembly, this step can also take place in between production. At point 1B the buns are toasted and dressed at point 2 and the same flow continues. The Precedence diagram for the production of a hamburgerThe total production time would be 1 minutes 30 seconds for a burger to reach service. Volume variety The summary of high volume variety hamburger production is MacDonalds, serving more that 52million customers in more than 100contries counties round the world each day. The volume variety dimension is at the heart of its service and thus has very import ant implications for the way MacDonalds operations are organized. MacDonalds has instinctively grasped the central idea of through put time and thus, applied it in its Speedee Service System.The restaurant operating scheme they developed has been widely adopted and handsome over the past half century. The ethos of the assembly line remains at its core. The grills at McDonalds have big steel hoods that swing down and grill hamburgers on both sides at once. The burgers, chicken, French fries, and buns are frozen when they arrive at a McDonalds. Service At MacDonalds the customer maximum waiting time is usually three minutes and cardinal seconds and staff are advised to alert the manger for assistance if there are three or more customers per line.The new process demands that customers maximum line time should be 2minutes Thus, using little(a)s law, Through put time = WIP x Cycle time Cycle time = Throughput time WIP Cycle time for the process = 3. 5 =1. 2 minute 3 Thus a customer should bring out from the process every 1. 2 minute on average. On the other hand, given that management requires every customer to be served in every two minute, Thus the number of servers required = 2 = 2 1. 2 Hence, 2 server would be needed to serve three customers in two minutes. Every second counts.Each delay, bottleneck and unnecessary step reduces make and highlights the need for efficient workflow processes. McDonalds has embraced the importance of managing processes, by ensuring that every second is accounted for in the making of each product. Service time is critical to McDonalds success, as McDonalds tries to increase customer satisfaction at bottom the competitive fastfood industry. The plan to get food to customers quicker, and keep increasing the market share that McDonalds won in the recession, means that each second really does matter. Process Mapping Ordering a meal at MacDonaldsTo order a meal at MacDonalds usually it takes six service steps. (1) Greet the custo mer (2) Take the order (3) Receive payment (4) Assemble the order (5) Present the order (6) Thank the customer and bring in them to return On the other hand work flow process will take the following shape Take order Take payment Preparation begins Customer waits Packaging and inspects If the right items are placed Customer takes food Technologies at McDonalds Today various organization are using technology is the main tool through which not only increased the efficiency level but also increase their reach and growth.In current scenario various innovative companies are thanking that how we will improve our speed and efficiency level to satisfy the customer demands. Due to market changing trends and new innovation in market, compel the operations of the organization to influence their layout process and strategy to overcome the 21th century demand and challenges. MacDonald is the world leading innovator organization in current scenario. But there is no doubt that currently McDonald faces various challenges and problems.Today McDonald have the huge challenge that how to increase the speed to deliver quick food. And how McDonald will beat the queue? There are various organizations which are currently using different methods and equipment to deliver excellent service. pic As part of McDonalds ever-increasing process development, the company is examination a self-serve kiosk in Europe, which may prove popular with diners seek to customize meals and limit their time in queues. The downside may be the time needed to read the screens of choices.McDonalds Director of operations and POS technology, Laurie Gilbert, said that the system is easy to learn and may cut as much as 10 seconds off the current workflow. Approximately 5,000 restaurants out of the companys 32,000 locations are trialling the new software. McDonalds currently aims to serve most customers within 90 seconds of taking their order. In order to speed up times at drive-through windows, staff at the McDo nalds Innovation Centre exhausted years incorporating an automated soda fountain that fills cups as soon as an order is placed into the workflow.When this same crew discovered that hot drinks needed more milk, they added refrigerated storage below the McCafe coffee makers to speed up efficiency. These two improved services have led to the processing of as many as five extra cars per hour in the drive-through queue. homework instructions are not only printed in the manual, they are ofttimes designed into the machines. A McDonalds kitchen is full of buzzers and flashing lights that tell employees what to do. At the former counter, computerized cash registers issue their own commands.Once an order has been placed, buttons light up and suggest other menu items that can be added. Workers at the counter are told to increase the size of an order by recommending special promotions, pushing dessert, pointing out the financial logic behind the purchase of a larger drink. musical compositio n doing so, they are instructed to be up -beat and Recommendations Three improvements that can be introduced in McDonalds Even though McDonalds has always looked forward towards innovation, there are still some areas of improvement on which I would like to discuss below.McDonalds has two main channel of delivering food to its customers. One is from counter and the second one is Drive Thru. The always busy counters and a huge number of cars outgo around 3 to 5 minutes in the drive thru has labored a part of the fast food market not to eat in McDonalds. McDonalds should be coming with concrete solution to get people serve quicker than before. Front Counter Service Self Ordering kiosk In every McDonalds outlet In every restaurant the self ordering kiosk should be introduced.Here customers can save the queue and instead order their food from self-ordering boots, that is they enter which ever food they like from the menu and pay to the machine and obtain an ordering number and wait f or their number to be called at a collection point. The advantage from this method would saving the decision and ordering time people take at the till and making people wait behind. Even having 4 kiosks would be quicker than 4 tills as ordering time will be save, and the staff who was suppose to take an order, can actually assemble the order in the meantime customers are ordering by themselves.The factors that would make this happened would be a high investment from McDonalds. Whereas there will the issue of staff retraining, time for customers getting used to it and more importantly, the McDonalds staff to be able to make this system possible in much quicker way compared to till system. Online ordering This method is can work with conjunction with the beginning(a) system discussed above. Customers can place an order online and they can spend as long as they wish in selecting the right food they wish to buy and they can just bring the order number at the restaurant to pay for thei r order.They only need to go to a counter or self-service kiosk to pay using the code. Yet again, customer do not need to queue for long as the decision time and ordering time no more exist at the restaurant. So the 2 minutes in line time will be eliminated. From ordering online, I have not recommended that people can the facility to pay for their food online and receive a code which can be presented at a counter of kiosk. Reason behind that would be, if customers pay online, McDonalds would not know what time the foods will be collected.This will result into cold food being left waiting and as per the policy of McDonalds, the food should be wasted after 10 minutes holding time. This would also increase the food waste, thus increase cost. This can only happen if McDonalds adopt this process in all its outlets which in return will allow customers to see this as an standard and get used to it. Drive Thru Fast lane and Online ordering Drive Thru at McDonalds is another main area of t he restaurants from which McDonalds is making more than 50% of its sales per day.The main problem in the drive thru is that more and more people are driving in the McDonalds drive thru per hour to buy their fast food. This is resulting in longer service time because every extra second a car has to wait for the next cars to get served in return it is increasing the queuing time, thus creating a bottle neck. As suggested above for eat in customers that can order online and use their order number to pay at counters or use in a self-service kiosk, the same method could be applied for drive thru customers.Instead of ordering on the arrival to the drive thru, customers can present their order number and pay at the transgress on drive thru. This will certainly reduce the total experience time. Even customers have order online they will still need to wait in the queue together with those cars that have ordered place their order on drive thru. In this situation, to keep the online customers move quicker, a fast lane can be introduced. Actually in the all the new drives thru at McDonalds, there are two lanes which allow customers to place order in any lane of their choice.But by introducing the fast lane, one of the lanes can be used for online customers, which would definitely make the process quicker. Kitchen Kitchen is one of the important parts of McDonalds that have a direct impact on the quality and speed. The longer kitchen takes to get a burger to service, the longer it takes a customer to get served. To have fresh food served all day long, it depends on the way dressing condiments and other raw food are used and stored. At McDonalds, the shelves lives of products are vital.Thats means, the holding time of raw products. For example, cheese is kept on the dressing table for only 2hours and fresh onions are kept for 1 hour. After the holding time of the condiments has elapse, kitchen staffs have to restock the kitchen with fresh stock. This process is a time cons uming process and during busy time it become very difficult and complex. Kitchen staff could have used that time in producing burgers at the busy times. Automated stocking up of dressing tableOur proposal to that situation would be to have automated stocking up of the dressing table by having the containers of condiments to automatically flip upside down discarding the out of holding time condiments under the dressing table bins. On the other hand fresh condiments could be automatically poured on dressing table containers. The condiments to go on the dressing table can be kept in a built-in cooler over the dressing table. This proposed system would eliminate the whole hourly stocking up in fact just few heavy stock-up of the dressing table built cooler can obtain stock for the whole day. Automated dressing In the current situation, crew in McDonalds normally dress each burger manually even though a maximum of 8 burger buns can be toasted at the same time in one toaster. Here I wou ld suggest special trays with 8 small holes that can keep the buns in one place until the final process. As the buns has been toasted, they should be taken out and place in an automated condiment dispenser, for example for a Ham Burger, the automated condiment dispenser will dispense ketchup, mustard, onion and pickle, all one by one.This saves someone from dressing each and every burger manually. Moreover all the burgers will be dress to the same standard and with exact amount of condiments. Here the food coast can be easily managed and even labour cost. Factors that would make this happen would be a good planning from the McDonalds managements. This will cost very high as completely new equipment should be introduced. The factor that could hinder this project would be a high maintenance cost, as they should be calibrated regularly in order to have proper amount of condiment dispensed. Training cost would also be high.And the most important would be to decrease the number of staff as work will be automated. References http//www. mcdonalds. com/us/en/food/food_quality/trends_innovation. html http//www. forbes. com/2007/08/31/christensen-innovation-mcdonalds-pf-guru_in_cc_0904christensen_inl. html http//www. financetwitter. com/2011/05/mcdonalds-new-buying-experience-touch-screen-kiosk. html http//foodbelfast. com/2011/05/mci-robot/. UKVlpocz35S http//alison. com/topic/learn/1312/24838/operations-management-strategies/operations-management-strategies-facilities-layout-planning http//www. llfreepapers. com/print/McDonaldsBurger-King/3827. html Office Toaster For Ham Burger Buns Toaster QtrCheese Dressing Table Ham Burger /QtrChesse Grill Ham Burger Grill Quarter Cheese 1 2pic 3 Product Display Cabinet 4 Service DriveThru 5A 5B Dressing/ Assembling Table Toaster Chicken Buns Chicken Products Fryers 1B 2pic Cooked Chicken Holding Cabinet 3 4 1A Toaster 1 35 secs Dressing2 45 secs Display 4 10 secs Grill 3 45 secs 1 35 Seconds 2+3 45 Seconds 4 10 Seconds