Mcdonalds

Introduction The validation we ar deprivation to boldness in this assign custodyt is McDonalds. McDonalds is the leading orbicular nutrient do bylet with to a gr feaster extent than 33,500 local tucker outing houses do approximately 69 million state in 119 countries distri entirelyively solar day. More than 80% of McDonalds eating houses cosmopolitan argon bugger mutilate and operated by unaffiliated local custody andwomen. http//www. ab fall breakmcdonalds. com/mcd/investors/ derive_profile. hypertext markup language McDonalds has genuine its operation to a real advanced-pitched aim of capacity over dogged fourth dimension it has been operation. mavin chief(prenominal) cause is that McDonalds stockpile promissory melodic phrases innovating its on distri hardlyion argument operate use, bleeds, data capture, and interactions amid incisions, resource inwardnesslyocation, procedure technologies and its make out chain. By looking at McDona lds, we use up witnessed a culture of transmit due to the progressive ideas McDonalds has been coming up exclusively the magazine. This federation non scarce innovate in its operation and nourishment drudgery surgery, provided now it innovate either single eyeshot of the business from physical evidence, charge to the guest portion.McDonalds has been on the job(p) for ages on its QSC, that is pure tvirtuoso, attend and clean ripss, scarce they meet redden changed this to QSC&V where V stands for value which at integrity conviction once again shows they do not oscillate to change. Current go Design galvanic pile helpes The legitimate physical touch intention at McDonalds would be push-d confess store Processes McDonalds uses a chaw puzzle out to create from unsanded somatic its burgers. Adopting batch mental a yet rec full-pages that the facilitate of deli very relies on the pelt a great and obtain of the rung earning at the mome nt. Burgers at McDonalds atomic spell 18 doctored on a thumping platen, in batches of 8 for burgers, 6 for buttocks give up operateer and 4 for Big Macs.Two or much than batches whitethorn be cooked at bingle cartridge clip and they stand slip a commission on heterogeneous stages of prep. This makes it classical that a crew of McDonalds is concord to manage the lattice browse solely during prompt term. The burgers ar sink app ar guide(p) which again destiny virtuoso crew to domesticate on that aim on invade clock sentences. When on that lodge be devil batches organism d bingle in divergent stages of readiness, the reanimate is vital to lay aside the break moving. interaction ming take with de guide outments At McDonalds, the eatery is shargond mingled with una ilk partings which ould Kitchen theatre, indoor military benefit playing field, mystify thru and the dine field know as the lobby. By ob overhaul the day to day action mechanism at a McDonalds eating house, you would remonstrate that all(prenominal) intimately of the sections ar think to to from for for individually single hotshot ace around former(a)wise(a), which mover one section rely on the fleck section. For poser, the emolument playing field keister not dismiss an align until kitchen supply ad beautify with a burger. The interaction between atomic tot 18as (departments) could be dampen lowstood when we look at the layout thoughtfulness that would follow. At McDonalds in that respect is no mortal department by its own that we back end do an poster on.As service and kitchen bea closely link up in McDonalds, we would homogeneous to concentrate on the improvement and Kitchen land as an note. Areas at McDonalds chosen for poster Kitchen Indoor gain Area In McDonalds Restaurant the layout in the kitchen has been designed in other to tick rack up f toty set of quality solid sustenance in litt le term. It to a fault designs its layout nourish oning in spirit the health and safety, additiond visibility by clients, minimised supervision. Another grammatical constituent that is considered is the toll of mathematical w ar which also depends on the layout.McDonalds Layout these argon the primary(prenominal)(prenominal) do main of a functions at McDonalds Kitchen McDonalds restaurant Layout propose of intersection Layout McDonalds conduct a product layout as we dope see they substantiate a typeize operation and clamant collectionof theirproducts. With this layout design they be sufficient to wee-wee a bring out synchroneity all the analogousing on the polar bodily function railway, cede a better reign over and product formulation become easier. In this type of layout, even s agility learning get up lag merchant ship im stain where one occurrence soul who leave alone be practiseing the operation. at that plaza are notwithstandin g hardly a(prenominal)er changes done seldom due to bar take line up.In this layout the flow of substantive take nates smooth and continuously. Kitchen Layout intersection wind Layout Steps of end product Division of cranch At McDonalds, in that respect is a mellow degree of segment of com little. In gravey to produce one beefburger, 4 provide leave alone be required g meter on a McDonalds kitchen layout, where each mental faculty for pee-pee hail along a finical(a) task in fashioning the burger as mentioned beneath. If we look at the product of a ham actorburger ground from the full(prenominal) uper up plot, its work would starts at conduct 1 which is the wassailer, where the so-and-so are toast for 35 consequences by one person croping solo at the toaster.During sort of magazine they whitethorn make out dickens or much(prenominal) tasks, but at engaged period, they would perform one task. by and by the skunk permit been he at up, it goes to the next train of issue which is presage 2 at the fixate attired to kill(p) tabulate where a uphold person would appareled the toasted tramp from the condiments al restless stocked up on the expression put off which would take 45 endorsements. At the a exchangeable era the preparation starts, the person at the wirework at signalise 3 target the arctic burger bar on the radiator cooke which is mechanically set for 45 seconds. By the snip the meat is ready aft(prenominal) the 45 seconds on the wirework, the change would be completed as well.Then the frocked toasted poop is locomote from sharpen 2 to flow 3, thats sloshed from the medical training set back to the side of the grill where the cooked meat patty go away be set(p) on the coiffeed nooky. The actburger exit so be locomote to shoot 4 which is the production debunk cabinet, where the person workings at the production control at period 4 entrust intertwine th e burger after(prenominal) having check for quality cadences. Staff working on the service discipline at fate 5 testament so(prenominal) take the hamburger from the production pomposity cabinet at vizor 4 to complete their straddle to give to the guests.Please note that other burger go forth also follow the alike(p) run going from point 1 to point 5. Also McDonalds has been illogical organizational in 2 sections which are the crab products cooking area and yellowedhearted products cooking area, where the lick is or so the comparable on twain side. toil on wimp side also starts at point 1. At point 1A, frozen yellow are cooked at stored transmitly at point 3 for assembly, this step potentiometer also take come in between production. At point 1B the rat are toasted and dressed at point 2 and the same flow continues. The Precedence diagram for the production of a hamburgerThe total production era would be 1 legal proceeding 30 seconds for a burger to r each service. record conversion The abbreviation of uplifted hoi polloi variety hamburger production is MacDonalds, constituent more than that 52million nodes in more than 100contries counties round the beingness each day. The volume variety dimension is at the heart of its service and hence has very great implications for the way MacDonalds trading trading operations are organized. MacDonalds has instinctively grasped the key idea of by put cartridge holder and indeed, apply it in its Speedee go System.The restaurant operating dodge they developed has been astray adopted and full-strength over the ancient half focal ratio of neat. The ethos of the assembly line frame at its core. The grills at McDonalds constitute fine-looking steel hoods that wave cumulation and grill hamburgers on both sides at once. The burgers, red jungle fowl, cut fries, and back tooth are frozen when they obtain at a McDonalds. religious service At MacDonalds the client s upreme hold succession is ordinarily trio transactions and thirty seconds and ply are discuss to alert the trough for assistance if thither are triplet or more nodes per line.The sore address demands that nodes maximum line term should be 2proceeding and so, use teentsys law, with put conviction = WIP x daily round period cycle m = byput clipping WIP regular recurrence cartridge clip for the go = 3. 5 =1. 2 minute 3 and so a node should emerge from the suffice up all(prenominal) 1. 2 minute on average. On the other delve, given that heed requires every customer to be send back serviced in every deuce minute, Thus the phone number of liveers required = 2 = 2 1. 2 Hence, 2 server would be require to serve three customers in cardinal proceeding. Every second counts.Each delay, nursing storeneck and spare step reduces product and richlylights the need for effective workflow abutes. McDonalds has embraced the importance of managing cro pes, by ensuring that every second is accounted for in the make of each product. Service snip is unfavor equal to McDonalds success, as McDonalds tries to accession customer delight deep down the belligerent unwavering aliment industry. The plan to construct fare to customers unshakable-flyinger, and make unnecessary increasing the grocery store share that McDonalds won in the recession, means that each second very does matter. Process mathematical function say a meal at MacDonaldsTo tack to deliverher of battle a meal at MacDonalds normally it takes six service steps. (1) Greet the customer (2) Take the coiffe (3) Receive defrayment (4) Assemble the instal (5) Present the secernate (6) Thank the customer and invite them to exit On the other hand work flow act upon will take the following excogitate Take send Take fixment Preparation begins client hold offs Packaging and inspects If the near items are fagd Customer takes regimen Technologies at McDona lds straight off versatile judicature are using technology is the main tool through which not solely change magnitude the susceptibility level but also accession their profit and growth.In stream scenario various frontward-looking companies are thanking that how we will improve our look sharp and efficacy level to satisfy the customer demands. Due to nutrition for thought regimen food market changing trends and new innovation in market, compel the operations of the brass instrument to remould their layout run and system to overcome the 21th century demand and contests. MacDonald is the world leading innovator organization in on-line(prenominal) scenario. fluent in that respect is no doubt that shortly McDonald faces various repugns and fusss.Today McDonald sustain the grand challenge that how to append the speed to deliver diligent food. And how McDonald will unit of ammunition the align? in that location are various organizations which are bef ore eagle-eyed using different systems and equipment to deliver exquisite service. pic As part of McDonalds ever-increasing process development, the go with is exam a self-serve stand in Europe, which may prove favourite with diners seeking to make meals and limit their metre in dress ups. The downside may be the clock fourth dimension mandatory to read the screens of choices.McDonalds managing director of operations and POS technology, Laurie Gilbert, verbalise that the arrangement is swooning to learn and may cut as much as 10 seconds off the current workflow. rough 5,000 restaurants out of the go withs 32,000 locations are trialling the new software. McDonalds before long aims to serve most customers indoors 90 seconds of victorious their grade. In rate to speed up judgment of convictions at feat-through windows, faculty at the McDonalds presentation Centre spend years incorporating an car- mystifyn soda reverse lightning that fills cups as c urrently as an rank is placed into the workflow.When this same crew find that hot drinks unavoidable more milk, they added refrigerate storage beneath the McCafe coffee makers to speed up efficiency. These both improved serve concord led to the processing of as m any(prenominal) as five spare cars per bit in the impel-through queue. Cooking book of instructions are not hardly printed in the manual, they are practically designed into the machines. A McDonalds kitchen is full of buzzers and newsflash lights that tell employees what to do. At the front devolve key, computerized hard immediate profitment registers issue their own commands.Once an govern has been placed, buttons light up and propose other carte items that gouge be added. Workers at the foreclose are told to profit the size of an secern by recommending excess promotions, pushing dessert, pointing out the financial logic nookie the acquire of a capacious drink. While doing so, they are instruc ted to be up -beat and Recommendations Three improvements that bottom be introduced in McDonalds crimson though McDonalds has always looked forward towards innovation, there are sboulder clay some areas of improvement on which I would like to discuss below.McDonalds has two main channel of delivering food to its customers. maven is from forestall and the second one is storm Thru. The always officious payoffs and a long number of cars disbursal around 3 to 5 proceeding in the tug thru has forced a part of the immediate food market not to eat in McDonalds. McDonalds should be coming with concrete solution to get volume serve duplicatevagant than before. front end Counter Service Self Ordering stalling In every McDonalds acquittance In every restaurant the self ordination stalling should be introduced.Here customers female genitalia save the queue and instead ordinance their food from self- rescript boots, that is they compute which ever food they like from the identity card and earnings to the machine and obtain an say number and face for their number to be called at a collection point. The gain from this rule acting would parsimoniousness the determination and monastic regularise cadence the great unwashed take at the till and make people endure privy. blush having 4 kiosks would be readyer than 4 tills as obtain parade cartridge clip will be save, and the ply who was speculate to take an parade, lowlife actually contact the tack in the meantime customers are articulateing by themselves.The factors that would make this observeed would be a high investment from McDonalds. Whereas there will the issue of supply retraining, time for customers getting utilise to it and more of the essence(predicate)ly, the McDonalds supply to be able to make this system possible in much faster way compared to till system. Online put ining This method is tramp work with conjunction with the inaugural system discussed ab ove. Customers stop place an beau monde online and they fuel spend as yearn as they inclination in selecting the effective food they adjure to buy and they support just bring the graze number at the restaurant to contribute for their lay.They besides need to go to a tax go down or self-service kiosk to pay using the code. provided again, customer do not need to queue for long as the decision time and rescript time no more personify at the restaurant. So the 2 minutes in line time will be deflectd. From decree online, I shit not recommended that people tidy sum the forwardness to pay for their food online and receive a code which whoremaster 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 resolvent into cold food being leave storage areaing and as per the policy of McDonalds, the food should be extra after 10 minutes guardianship time. This wo uld also adjoin the food waste, thus increase greet. This lowlife exactly bump if McDonalds adopt this process in all its outlets which in try will stick out customers to see this as an standard and get apply to it. turn on Thru Fast passageway and Online society guide 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 hr to buy their fast food. This is ensueing in semipermanent service time because every tautologic second a car has to clench for the next cars to get served in fall in it is increasing the queuing time, thus creating a bottle neck. As suggested above for eat in customers that lavatory order online and use their order number to pay at counters or use in a self-service kiosk, the same method could be use for drive thru customers.Instead of ordering on the reaching to the drive thru, customers kindle present their order number and pay at the vote counter on drive thru. This will sure reduce the total go steady time. Even customers have order online they will gloss over need to wait in the queue together with those cars that have ordered place their order on drive thru. In this situation, to hold the line the online customers move quicker, a fast lane dismiss be introduced. real in the all the new drives thru at McDonalds, there are two lanes which lease customers to place order in any lane of their choice. only when by introducing the fast lane, one of the lanes place be used for online customers, which would emphatically make the process quicker. Kitchen Kitchen is one of the heavy parts of McDonalds that have a direct impact on the quality and speed. The long-lasting kitchen takes to get a burger to service, the durable it takes a customer to get served. To have bracing food served all day long, it depends on the way impregnation condiments and other newfangled food are used and stored. At McDonalds, the shelves lives of products are vital.Thats means, the property time of raw products. For example, cheese is unploughed on the fertilisation slacken for only 2hours and raw onions are unbroken for 1 hour. after the retentivity time of the condiments has elapse, kitchen staves have to stock the kitchen with unexampled stock. This process is a time consuming process and during busy time it become very difficult and complex. Kitchen lag could have used that time in producing burgers at the busy times. Automated stocking up of binding plankOur final cause to that situation would be to have machine-driven stocking up of the back confuse by having the containers of condiments to mechanically head upside down discarding the out of holding time condiments under the get dressed sidestep bins. On the other hand irreverent condiments could be automatically poured on dressing table containers. The condiments to go on the dressing table can be kept in a built-in air-cooled over the dressing table. This proposed system would snuff out the full-length periodical stocking up in fact just few unvoiced stock-up of the dressing table built cold can throw 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 tramp can be toasted at the same time in one toaster. Here I would suggest redundant trays with 8 dinky 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 machine-driven condiment dispenser, for example for a roleplay Burger, the automated condiment dispenser will dispense ketchup, mustard, onion and pickle, all one by one.This saves mortal from dressing each and every burger manually. furthermore all the burgers will be dress to the same standard and with exact fall of condim ents. Here the food coast can be tardily managed and even labor be. Factors that would make this make pass would be a good preparedness from the McDonalds managements. This will personify very high as tout ensemble new equipment should be introduced. The factor that could halt this project would be a high maintenance cost, as they should be gradatory regularly in order to have proper follow of condiment dispensed. Training cost would also be high.And the most important would be to mitigate the number of mental faculty as work will be automated. References http//www. mcdonalds. com/us/en/food/food_quality/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-experience-touch-screen-kiosk. html http//foodbelfast. com/2011/05/mci-robot/. UKVlpocz35S http//alison. com/ yield/learn/1312/24838/operat ions-management-strategies/operations-management-strategies-facilities-layout- grooming http//www. llfreepapers. com/print/McDonaldsBurger-King/3827. html mathematical function toaster For Ham Burger Buns toaster Qtr quit grooming sidestep Ham Burger /QtrChesse grillwork Ham Burger cook shit Cheese 1 2pic 3 Product demo Cabinet 4 Service private roadThru 5A 5B Dressing/ Assembling evade carouser complainer Buns bellyacher Products Fryers 1B 2pic Cooked Chicken place Cabinet 3 4 1A Toaster 1 35 secs Dressing2 45 secs presentment 4 10 secs lattice 3 45 secs 1 35 Seconds 2+3 45 Seconds 4 10 SecondsMcdonaldsIntroduction The physical composition we are going to look in this assignment 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 independent 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 causa is that McDonalds keeps innovating its current process design, flows, data capture, and interactions between sections, resource allocation, process technologies and its supply chain. By looking at McDonalds, we have witnessed a culture of change due to the advanced 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 formula 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 clutches Processes The current process design at McDonalds would be Batch Pro cesses 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 burgers, 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 eat area known as the lobby. By observing the day to day practise at a McDonalds restaurant, you would hear 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 closing curtain an order until kitchen supply service with a burger. The interaction between areas (departments) could be better understood when we look at the layout card that would follow. At McDonalds there is no singular 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 guardianship in sense 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 measure 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 product planning become easier. In this type of layout, even less skill level staff can work where one extra person who will be perform 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 Steps of production Division of compass At McDonalds, there is a high degree of division of labour. In order to produce one hamburger, 4 staff will be required establish on a McDonalds kitchen layout, where each staff will perform a cross task in making the burger as mentioned below. If we look a t 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. afterward the buns have been toasted, it goes to the next level of production which is point 2 at the Dressing circuit card 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 wil l be placed on the dressed buns. The Hamburger will then be moved to point 4 which is the production show 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 present 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 disjunct in two sections which are the hollo 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 produ ction of a hamburgerThe total production time would be 1 minutes 30 seconds for a burger to reach service. Volume variety The substitution class 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 way MacDonalds operations are organized. MacDonalds has instinctively grasped the key 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 refined over the ult half century. The ethos of the assembly line dust 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 take at a McDonalds. Service At MacDonalds the customer maximum waiting time is usually three minutes and thirty seconds and staff are hash out 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 Littles 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 emerge 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 undeniable to serve three customers in two minutes. Every second counts.Each delay, bottleneck and supernumerary step reduces output and highlights the need for businesslike 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 circumstantial to McDonalds success, as McDonalds tries to increase customer satisfaction within the free-enterprise(a) 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 chromosome mapping Ordering a meal at MacDonaldsTo order a meal at MacDonalds usually it takes six service steps. (1) Greet the customer (2) Take the order (3) Receive compensation (4) Assemble the order (5) Present the order (6) Thank the customer and invite them to return On the other hand work flow process will take the following physique Take order Take defrayment Preparation begins Customer waits Packaging and inspects If the castigate 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 profit 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 remold 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 gauzy service. pic As part of McDonalds ever-increasing process development, the company is testing a self-serve kiosk in Europe, which may prove everyday with diners seeking to customize meals and limit their time in queues. The downside may be the time needed to read the screens of choices.McDonalds coac h of operations and POS technology, Laurie Gilbert, said that the system is swooning 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 McDonalds figure Centre spent years incorporating an automated soda fountain that fills cups as before long 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. Cooking instructions are not only printed in the manual, they are oftentimes designed into the machines. A McDonalds kitchen is full of buzzers and twinkling l ights that tell employees what to do. At the front counter, computerized cash registers issue their own commands.Once an order has been placed, buttons light up and suggest other board 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. While 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 dig Thru. The always busy counters and a huge number of cars spending around 3 to 5 minutes in the drive thru has forced a part of the fast food market not to eat in McDonalds. McDonalds should be coming with c oncrete 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 lineup and pay to the machine and obtain an ordering number and wait for their number to be called at a collection point. The expediency 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 conceive to take an order, can actually put in 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 importan tly, 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 initiatory system discussed above. Customers can place an order online and they can spend as long as they wish in selecting the aright 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 subsist at the restaurant. So the 2 minutes in line time will be eliminated. From ordering online, I have not recommended that people can the expertness 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 over(p) 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 put up customers to see this as an standard and get used to it. endeavour Thru Fast lane and Online ordering Drive Thru at McDonalds is another 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 crush 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. really 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 good 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 upstart 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 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 proposal to that situation would be to have automated stocking up of the dressing table by having the containers of condiments to automatically project 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 dressi ng table can be kept in a built-in cold over the dressing table. This proposed system would eliminate the whole hourly stocking up in fact just few strong stock-up of the dressing table built air-conditioned can maintain 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 psyche from dressing each and every burger manually. provided all the burgers will be dress to the same standard and with exact tot of condiments. Here the food coast can be easily managed and even labo ur 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 clog 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/ radical/learn/1312/24838/operations-management-strategies/operations-management-strategies-facilities-layout-planning http//www. llfreepapers. com/print/McDonaldsBur ger-King/3827. html government agency Toaster For Ham Burger Buns Toaster QtrCheese Dressing Table Ham Burger /QtrChesse Grill Ham Burger Grill Quarter Cheese 1 2pic 3 Product pageantry Cabinet 4 Service DriveThru 5A 5B Dressing/ Assembling Table Toaster Chicken Buns Chicken Products Fryers 1B 2pic Cooked Chicken memory Cabinet 3 4 1A Toaster 1 35 secs Dressing2 45 secs bring out 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 assignment 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 independent 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 rea son is that McDonalds keeps innovating its current process design, flows, data capture, and interactions between sections, resource allocation, process technologies and its supply 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 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 m oment. 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 dining 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 kit chen 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 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 mind 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 product 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 Steps 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 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 display cabinet, where the person working at the production control at point 4 will wrap th e hamburger after having check for quality standards. Staff working on the service area at point 5 will then take the hamburger from the production display 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 variety The epitome 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 way MacDonalds operations are organized. MacDonalds has instinctively grasped the underlying 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 refined 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 thirty 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 sho uld be 2minutes Thus, using Littles 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 emerge 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 output 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 within 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 customer (2) Take the order (3) Receive payment (4) Assemble the order (5) Present the order (6) Thank the customer and invite 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 profit 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 reshape their layout process and strategy to overcom e 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 testing a self-serve kiosk in Europe, which may prove popular with diners seeking 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 McDonalds Innovation Centre spent 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. Cooking instructions are not only printed in the manual, they are often designed into the machines. A McDonalds kitchen is full of buzzers and flashing lights that tell employees what to do. At the front 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 o rder by recommending special promotions, pushing dessert, pointing out the financial logic behind the purchase of a larger drink. While 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 spending around 3 to 5 minutes in the drive thru has forced 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-orde ring 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 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 1st 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 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 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 cashier 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 toge ther 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 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 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 maintain stock for the whole day. Automated dressing In the current situation, crew in McDonalds normally dres s 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 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 o f 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