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Food Fight: Mcdonalds

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| Food Fight: The Day McDonald's BlinkedCase Study Analysis | Sullivan UniversityMGT 510 | | Kris Lutgring |

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Executive Summary

While McDonald’s and Burger King have fought over a percentage of the same market share, each company has a unique strategy with which they’ve approached the market. McDonald’s aims to deliver an inexpensive, standard, quality meal with high level of uniformity both in burger structure and in delivery times. Burger King also strives for an inexpensive, quality meal, but focuses on allowing the customer a degree of flexibility in the menu – a goal reflected in their long-time slogan, “Have it your way.” This difference results in distinct objectives for each restaurant that resonate throughout their respective operations structure, affecting the cooking process, approach to customization, equipment and technology, staffing, order processing and pricing.

Background: McDonald’s versus Burger King

In the quick-serve restaurant industry, no two brands have waged war over customer loyalty as publicly as McDonald's and Burger King. The rivalry dates back to the mid-20th century as both companies emerged on the national scene, battling for territory and franchisees. Similarities in menu, resturant decor, and locations all set the scene for a story only America could create. Both McDonald's and Burger King exploded onto the American palette in the 1950's. McDonald's set out to change their menu operations by investing in their food quality McDonald's and Burger King started with the same concept. and cooking processes.

Made-to-Stock Batches versus a Hybrid Process The case study shows that each company relies on a batch process and a made-to-stock approach to food inventory, but to different degrees. McDonald’s functions as a pure batch process, while Burger King uses a hybridized system: part

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