karlem-project-MacDonald - Production and Operation...

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“Production and Operation Management” Harlene Buenavista 2 nd Year BSBA-BM Prof. Tonne Agulto Wed – Fri (2:30 – 4:00)
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McDonalds History The McDonald family moved from Manchester, New Hampshire to Hollywood in the late 1930s, where brothers Richard and Maurice McDonald began working as set movers and handymen at Motion-Picture studios. In 1937, their father Patrick McDonald opened "The Airdrome", a food stand, on Huntington Drive ( Route 66 ) near the Monrovia Airport in Monrovia, California [ with Hot dogs being one of the first item sold. Hamburgers were later added to the menu at a cost of ten cents with all-you-can-drink orange juice at five cents. In 1940, Maurice and Richard ("Mac" and "Dick") moved the entire building 40 miles (64 km) east, to West 19th and 1398 North E Streets in San Bernardino, California . The restaurant was renamed "McDonald's Bar-B-Que" and had twenty-five menu items, mostly barbecue. In October 1948, after the McDonald brothers realized that most of their profits came from selling hamburgers, they closed down their successful carhop drive-in to establish a streamlined system with a simple menu which consisted of only hamburgers, cheeseburgers, potato chips, coffee, soft drinks, and apple pie. ] After the first year, potato chips and pie were swapped out for french fries and milkshakes. The carhops were eliminated, making the new restaurant a self-service operation. Richard and Maurice took great care in setting up their kitchen like an assembly line to ensure maximum efficiency. The restaurant's name was changed again, this time to simply "McDonald's," and reopened on December 12, 1948. In 1952, the brothers decided they needed an entirely new building in order to achieve two goals: further efficiency improvements, and a more eye-catching appearance. They collected recommendations for an architect and interviewed at least four, finally choosing Stanley Clark Meston , an architect practicing in nearby Fontana. The brothers and Meston worked together closely in the design of their new building. They achieved the extra efficiencies they needed by, among other things, drawing the actual measurements of every piece of equipment in chalk on a tennis court behind the McDonald house (with Meston's assistant Charles Fish). The new restaurant's design achieved a high level of noticeability thanks to gleaming surfaces of red and white ceramic tile, stainless steel, brightly colored sheet metal, and glass; pulsing red, white, yellow, and green neon; and last but not least, two 25-foot yellow sheet-metal arches trimmed in neon, called "golden arches" even at the design stage. A third, smaller arch sign at the roadside hosted a pudgy character in a chef's hat, known as Speedee, striding across the top, trimmed in animated neon. Further marketing techniques were implemented to change McDonald's from formerly a sit down restaurant to a fast food chain, they used such things as turning off the
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  • Summer '17
  • matias
  • McDonald, Hamburger, McDonald brothers, father Patrick McDonald

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