Professional Documents
Culture Documents
Introduction
Founder - Ray Kroc - 1955 in Des Plaines, Illinois, USA Opened in India in October, 1996
Business Model
85% franchisees , 15% owned stores Long term brand reputation was the focus
Sales Strategies
Products
Beef flavouring in Veg French Fries faced huge criticism
Pricing
Least compared competitors pricing to its
Home Delivery
Targeted at rich middle class sections Popular in Delhi & Mumbai Led to 15% increase in sales
Sales Promotions
Mc Donalds experience
Quick service, clean & friendly environment Lounge for senior citizens in certain outlets Traditional set-up in certain outlets Mc Donalds family restaurants
Supply Chain
Local sourcing
Cold Chain
Suppliers
Supply Chain
Local Sourcing
Local sourcing of raw materials
95% of them from 38 local suppliers Adherence to food, health, hygiene according to Indian standards.
Key Suppliers
Dynamix Dairy Industries Cheese Trikaya Agriculture - Iceberg Lettuce Vista Processes Foods Pvt Ltd Chicken & Vegetable Products
Cold Chain
Controlled temperature benefits
Procurement, Warehousing, Transportation, Retailing Cut down on Operational Wastage Freshness & nutritional value of food preserved
Started in 1993
Transportation trucks at 22 degree Celsius Cold & Dry storage for 52% products
- 18 to 4 degree Celsius
Future Expansion
Hardcastle Restaurants Pvt.Ltd(HRPL)
2012 - 35 to 40 new restaurants 2014 double the number of restaurants
Product competition
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