Fast food

Fast food industry

KFC Deals

McDonalds

Spice Up

SubWay

Pizza Hut Deals

Preparer Information. Name: yawar Bashir. Registration: 1431-11109 Program: MBA 1st Specialization: Finance & account. Name: mubshair Zaidi. Registration: 1431-111010 Program: MBA 1st Specialization: Marketing.

Letter of Memorandum Transmittal. • Authorization.

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Transmittal Detail.

• Background.

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Methodology.

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Highlights

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CourteosEnding.

Authorization. This project is assigning to us our Organization Communication ma’am Ayesha Kashif.

Transmittal Detail. The time allocated to us for the project completion is Allocated Date: 7/Feb/2011 Total Time: 16 weeks Dead Line: 26/May/2011 Presentation Date: 26/May & 2 Jun 2011

Background. In university this is our first project we gather the data and information from different areas to present the appropriate picture of fast food industry.

Methodology. In this project we used different search engines.studing materials like news papers, magzine and meet people know the basic concept.

Techniques:

Using graphical or numerical to show value.

Highlights As we mention our project is base on fast food industry all over the world its advantages and disadvantages on human health and coming future of fast food industry.

Courteous Ending. First of all we are thank full to Allah then our ma’am who giving us the opportunity to making the project and polishing our unseen skills.

Dedication. This is our first project we dedicate it to our honorable teachers, our beloved class and specially.

Executive Summary.

Content of Report. • Introduction • History • Concept about Fast Food • Types of Fast Food • Advantages & Disadvantages of Fast Food • Companies doing Fast Food Business • Market Share of Fast Food Industry • Fast Food industry position on all over the world • Fast Food Industry in Pakistan

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Index

Table of content. Chapter

Title page.

Table of Table. Index

Title

Page number

Chapter No 1 • Introduction •

Fast Food Industry:

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Employment Relations In Fast Food Industry:

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FAST FOOD CHAINS IN AMERICA:

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FAST FOOD INTRODUCE IN WORLD:

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Denmark

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Netherland

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Austria

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Belgium

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Fast food industry in Pakistan:

• How fast food industry is growing in Pakistan:

INTRODUCTION Fast Food Industry Introduction The fast-food industry has been developing rapidly and has successfully penetrated majority of the markets globally, at the same time bringing about several significant changes in practices, work and employment relations. Fast-food restaurants are distinguished and characterized by their inexpensive food products prepared in a standardized method that is dispensed to their customers quickly and efficiently for takeaway or dine-in and are usually packaged without the provision of utensils. However, the rapid expansion and proliferation of the industry was not a smooth transition, instead, it has brought about several controversies and criticisms. Such growth and success has brought disadvantages to workers’ rights, wages and the conditions of work (Royal & Towers, 2002) as well as providing a greater insight on how work and employment relations should be better managed. In addition, it also brought to light that not all protocols, standards and practices of the fast-food Fast Food Industry Introduction The fast-food industry has been developing rapidly and has successfully penetrated majority of the markets globally, at the same time bringing about several significant changes in practices, work and employment relations. Fast-food restaurants are distinguished and characterized by their inexpensive food products prepared in a standardized method that is dispensed to their customers quickly and efficiently for takeaway or dine-in and are usually packaged without the provision of utensils. However, the rapid expansion and proliferation of the industry was not a smooth transition, instead, it has brought about several controversies and criticisms. Such growth and success has brought disadvantages to workers’ rights, wages and the conditions of work (Royal & Towers, 2002) as well as providing a greater insight on how work and employment relations should be better managed. In addition, it also brought to light that not all protocols, standards and practices of the fast-food Fast Food Industry Introduction The fast-food industry has been developing rapidly and has successfully penetrated majority of the markets globally, at the same time bringing about several significant changes in practices, work and employment relations. Fast-food restaurants are distinguished and characterized by

their inexpensive food products prepared in a standardized method that is dispensed to their customers quickly and efficiently for takeaway or dine-in and are usually packaged without the provision of utensils. However, the rapid expansion and proliferation of the industry was not a smooth transition, instead, it has brought about several controversies and criticisms. Such growth and success has brought disadvantages to workers’ rights, wages and the conditions of work (Royal & Towers, 2002) as well as providing a greater insight on how work and employment relations should be better managed. In addition, it also brought to light that not all protocols, standards and practices of the fast-food

Employment Relations in Fast Food Industry Compare and contrast the similarities and differences between work and employment relations in the fast food industry in Singapore with work and employment relations in the fast food industries in Germany and the United States. How would you explain those similarities and differences between Singapore and the other two countries? Introduction The fast food industry, and McDonald’s in particular, have come to be regarded as emblematic of a new global culture (Lieder, 2002, pg 8). McDonald’s operates in almost the same way wherever its stores are located. Ray Kroc, the founder of McDonald’s, emphasized that a standardized approach to food production and customer service is the key to commercial success (Love, 1995 p114). Some argue that McDonald’s is the reason there is a fast food industry (Love, 1995 p25-27). In Singapore, although McDonald’s was not the first American-styled fast food restaurant to establish operations, their arrival has paved the way in developing the

Fast Food Chains in America TITLE: FAST FOOD CHAINS IN AMERICA OUTLINE: Introduction Suffering caused by fast food in America Fast food chains in America Solutions for ending suffering by Buddha

Conclusion None of us can avoid being interested in food. Our very existence depends on the supply of safe nutritious food. It is then hardly surprising that food has become the focus of a wide range of ethical concerns. As rising obesity rates in America become a growing health concern, correlation between obesity rates and fast food industry’s proliferation of society can no longer be ignored. According to Buddha, suffering starts at birth and so why should we suffer because of the food we eat? The suffering caused by fast food should be stopped by the eight fold path teaching of Buddha. The noble eight-fold path is the path of living in awareness. Americans should have a right understanding of the food they eat. Americans are getting fatter and fatter

Fast Food of the World. Part I – Europe. February 12th, 2009 · 22 Comments

Fast food is the food that can be prepared and served very quickly. Modern fast food is associated with global chains of fast food restaurants like Burger King, McDonald’s, KFC and the like. And country wise, United States probably would be the first country you would think of if asked about fast food. However, fast food chains are not the only sources of this food and it can be found, most likely, in every country in the world. Today we would like to start a series of posts about the fast food around the world. This is not a scientific research and we don’t pretend to list every food in every country. So if you have something interesting to add or if we have made some mistakes, please do not hesitate to comment and share your thoughts. The countries and foods are arranged in no particular order.

Denmark

The most common quick food restaurant is the “burger bar” or “grill bar” which typically features hamburgers, pizza, hot dogs and a wide variety of other fast food staples. Another common quick food alternative, the “original” fast food outlet in Denmark, is the pølsevogn (sausage wagon), where one can cheaply eat a variety of different sausages, including Denmark’s very famous red sausages, røde pølser. These hot dog-like sausages are long, thin and bright red. They are traditionally served on a small, rectangular paper plate along with a side order of bread, and a serving of

ketchup, Danish remolded sauce and mustard. The sausage is hand held, dipped into the sauce and eaten. The bread is eaten alternately, also dipped into the sauce. When the sausage is served in a traditional hot dog bun, it is called a “hot dog”. It is commonly served with remolded, ketchup, mustard, onion (eithreraw or toasted, i.e. rusted) and thin sliced pickles on top. Rested onions are similar in taste to Frenchfried onion rings. Another variety is the French hot dog (Franks hotdog) which is a sausage stuffed into a special long roll. The roll has a hole in the end, in which the hot dog is slipped into, after the requested accompaniment has been squirted in (ketchup, mustard, different kinds of dressing). Netherlands

The Dutch have their own types of fast food. A Dutch fast-food meal often consists of a portion of French fries, called fried or potato, with a sauce and a meat product. The most common sauce to accompany French fries is mayonnaise, while others can be ketchup or spiced ketchup, peanut sauce or piccalilli. Sometimes the fries are served with combinations of sauces, most famously special: mayonnaise, with ketchup and chopped onions; and oolong: mayonnaise and peanut sauce (sometimes also with ketchup and chopped onions). The meat product is usually a deep fried snack; this includes the frikandel (a deep fried sausage), and the crocket (deep fried meat ragout covered in breadcrumbs).

A smaller version of the crocket, the bitter BAL, is often served with mustard as a snack in bars. Regional snacks include eierbal (a combination of egg and ragout) in the North and East, and Brabant worstenbrood, a sausage baked in bread. Another kind of fast food is fish. This includes raw herring, which is sold in markets and eaten, by lifting the herring high in the air by its tail, and eating it upwards, or on a bun. Other regular fish snacks are kibbling (deep-fried nugget-sized chunks of cod), smoked eel, and roll mops.

Austria

Austrian snacks centre on the ubiquitous Würstelstand, or sausage stand, which sells hot sausage (Worst) as well as a few other things – usually French fries, soft drinks, canned beer and occasionally burgers. Numerous varieties of Worst are available: Frankfurter, Bratwurst (fried sausage) or Burenwurst (boiled sausage) are the most common, but you could also try a Currywurst, a Käsekrainer, a sausage

filled with blobs of molten cheese, or a Baser, it resembles a hot dog, consisting mainly of a sausage, onions, and a blend of tomato ketchup, mustard, and curry powder. Bossier is made with white bread and is usually grilled briefly before serving. To accompany your sausage, you usually get a roll (Semmel) and some mustard (Senf), which can be either scarf (hot) or suns (sweet).

Belgium

Fast food in Belgium means frites or French fries. Stands serve them in a paper cone accompanied by mayonnaise, béarnaise or curry sauce. Another popular fast food is the Belgian waffle. Stands in outdoor markets bake them with crunchy bits of pearl sugar in the batter.

Finland

Sausage is the basic Finnish fast food. According to a saying ‘A Finn is never too full not to eat a bit more sausage’.

Poland

Zapiekanki – somewhat similar to a pizza but much less salty – is a popular Polish fast-food composed of a long baguette, sprinkled with chopped mushrooms, meaty toppings and cheese and then heated to melt the cheese, poured on top with ketchup, mayonnaise and additionally other toppings. Sweden

If you want to try some typical Swedish fast-food, you can go to a hot-dog stand (korvkiosk). There you can choose between fried and boiled hot dogs, served with French fries or mashed potatoes together with mustard and/or ketchup.

Germany

The typical German “Ibises” or “Schnellimbiss” is a fast-food shop, stand or trailer. Buckhurst – the famous Frankfurter is an example of a Buckhurst and a firm favorite among snacks. Literally hundreds of types are available but all basically are pork and beef (turkey is also getting popular) boiled in brine. It’s the classic hot dog sausage. Bratwurst – fried sausage usually served with a half a slice of white bread. Bratwurst I’m Broche is the same as Bratwurst served in a crispy bread roll. Currywurst – is a Bratwurst which has been sliced up in a special machine with a dollop of curry ketchup ladled over it. Frikadelle – a kind of home-made hamburger or rissole, usually made from a mixture of minced beef and pork, usually served with a half slice of bread or a roll. Frikadellen can also be found under the name Bulletin and is sometimes served with Nudelsalat (pasta salad) or Krautsalat (a kind of coleslaw without mayonnaise). Hähnchen – roasted chicken can often be found at take-away stands as “Halbes Haunches”. Normally well seasoned with paprika and salt. Traditionally, Germans eat this dish with a side of French fries. Pommes – this is French fries. Donor Kebab – brought to Germany by the Turkish immigrants. It is similar to the shwarma. Thin slices of grilled veal, lamb or chicken in crisp Pitta bread and topped with onions, red cabbage, tomato slices and a sauce made from yoghurt, garlic and other spices.

United Kingdom

A peculiarly British form of fast food is the sandwich. Another popular fast food is fish and chips which was originated in the United Kingdom. It consists of deep-fried fish (traditionally cod or haddock) in batter or breadcrumbs with deep-fried chipped potatoes.

How fast food industry is growing in Pakistan. Almost everywhere you look you’ll see a familiar sign symbolizing our fast food nation. You find them on the corners of streets, off the side of interstates, airports, malls, schools, gas stations, your local shopping center, and even in hospitals. More money is spent on French fries than on higher education, personal computers, or new cars! Looking at how our society has become faster paced, it is no wonder less time is spent. Today, eating out definitely is part of our fast paced lifestyle, not just a special treat as it was in years past. Fast food is mainly targeted to children. The high fat foods taste good to these youngsters, which in turn make them believe that fast food is quick, easy and satisfying. Fast food restaurants are now making “value” meals for children that are increased in portion sizes. Today, fast food has become a fashion, as customers are not only eating, they are enjoying the environment not adults, children are also fond of going to the fast food restaurants for celebrating their memorable occasions like birthdays, results and even get together parties.

Chapter no 2 • FAST FOOD HISTORY • HISTORY OF FAST FOOD IN WORLD • FAST FOOD INDUSTRY HISTORY

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WHEN AND WHERE WAS FAST FOOD STARTED

• FAST FOOD HISTORY IN AMERICA

Fast food history Fast food is food cooked in bulk and in advance and kept warm, or reheated to order. Many fast-food restaurants are part of restaurant chains or franchise operations, and standardized foodstuffs are shipped to each restaurant from central locations. There are also simpler fast-food outlets, such as stands or kiosks, which may or may not provide shelter or chairs for customers. Because the capital requirements to start a fast-food restaurant are relatively small, particularly in areas with non-existent or poorly enforced health codes, small individually-owned fast-food restaurants have become common throughout the world. Restaurants such as Culver's and Noodles, where the customers sit down and have their food orders brought to them, are also considered fast food. History Although fast-food restaurants are often viewed as a representation of a day by day family outing, the concept of "ready-cooked food to go" is as old as cities themselves;unique variations are historical in various cultures.Ancient Roman cities had bread-and-olive stands, East Asian cultures feature noodle shops. Flat bread and falafel are ubiquitous in the Middle East. Popular Indian "fast" food delicacies include Vada pav, Papri Chaat, Bhelpuri, Panipuri and Dahi Vada. In the French-speaking nations of West Africa, meanwhile, roadside stands in and around the larger cities continue to sell- as they have done for generations- a range of ready-to-eat, chargrilled meat sticks known locally as "brochettes" (not to be confused with the bread snack of the same name found in Europe). Typical interior of an Automat. This one was built in New York in 1930, at the height of their popularity.The modern history of fast-food in America began on July 7, 1912 with the opening of a fast food restaurant called the Automat in New York. The Automat was a cafeteria with its prepared foods behind small glass windows and coin-operated slots. Joseph Horn and Frank Hardart had already opened an Automat in Philadelphia, but their "Automat" at Broadway and 13th Street, in New York City, created a sensation.

Numerous Automat restaurants were quickly built around the country to deal with the demand. Automats remained extremely popular throughout the 1920's and 1930's. The company also popularized the notion of "take-out" food, with their slogan "Less work for Mother". The American company White Castle is generally credited with opening the second fast-food outlet in Wichita, Kansas in 1921, selling hamburgers for five cents apiece.[1] Among its innovations, the company allowed customers to see the food being prepared. White Castle later added five holes to each beef patty to increase its surface area and speed cooking times. White Castle was successful from its inception and spawned numerous competitors. In recent decades, Mexican-style food like tacos and burritos, as well as pizza, have also become staples of fast food culture. McDonald's, the largest fast-food chain in the world and the brand most associated with the term "fast food," was founded as a barbecue drive-in in 1940 by Dick and Mac McDonald. After discovering that most of their profits came from hamburgers, the brothers closed their restaurant for three months and reopened it in 1948 as a walk-up stand offering a simple menu of hamburgers, french fries, shakes, coffee, and CocaCola, served in disposable paper wrapping. As a result, they were able to produce hamburgers and fries constantly, without waiting for customer orders, and could serve them immediately; hamburgers cost 15 cents, about half the price at a typical diner. Their streamlined production method, which they named the "Speedee Service System" was influenced by the production line innovations of Henry Ford. The McDonalds' stand was the milkshake machine company's biggest customer and a milkshake salesman named Ray Kroc travelled to California to discover the secret to their high-volume burger-and-shake operation. Kroc thought he could expand their concept, eventually buying the McDonalds' operation outright in 1961 with the goal of making cheap, ready-to-go hamburgers, french fries and milkshakes a nationwide business. Kroc was the mastermind behind the rise of McDonald's as a national chain. The first part of his plan was to promote cleanliness in his restaurants. Kroc often took part at his own Des Plaines, Illinois, outlet by hosing down the garbage cans and scrapping gum off the cement. Kroc also added great swaths of glass which enabled the customer to view the food preparation. This was very important to the American public which became quite germ conscious. A clean atmosphere was only part of Kroc's grander plan which separated McDonald's from the rest of the competition and attributes to their great success. Kroc envisioned making his restaurants appeal to families of suburbs. "Where White Tower (one of the original fast food restaurants) had tied hamburgers to public tran...

Fast Food industrial History One of the great pioneers of the fast food industry was a man named Carl Karcher. He was a farm boy who grew up in Ohio, but at the age of 24, he moved to Anaheim, California, to work at his uncle’s factory. Like most Americans, he wanted “the American Dream” -- to work hard, be prosperous and have a great life. In 1939, Carl wanted to go into business for himself and purchased a hot dog cart and began his “curb service” of selling hot dogs on the street to customers as they drove up in their cars. Because this was during the time that automobiles were so popular, people did not want to have to get out of their cars to eat and Carl’s business flourished. Within five months after Carl bought the cart, he was able to buy a second one and continue the dream. Before long, he was opening a drive-in restaurant called “Carl’s Drive-In Barbeque”. At this same point in time, this new way of eating in your car was becoming the biggest thing ever. It was considered really cool to go to a drive-in restaurant for a burger or hot dog. Waitresses known as “carhops” usually dressed very attractively delivered the food to each car. For teenagers, this was the place to be, especially for guys -- late night food, girls and cool cars. Jesse G. Kirby, the founder of an early drive-in restaurant chain named “Pig Stand” in Texas, stated “People with cars are so lazy they don’t want to get out of them to eat!” (Schlosser, p.17) Even the rest of the United States was catching on to this “drive-in fever”. Only it was a seasonal thing for many states due to the cold weather in the winter. This whole idea of eating in your car even extended to a Drive-In Church in Anaheim, California, founded by Reverend Robert Schuller. People could come to church on Sunday morning and watch the service on the big movie screen while being able to order and eat at the same time. Schuller’s slogan was “Worship as you are…in the family car.”

It was during this time that two brothers Richard and Maurice McDonald left their home in New Hampshire seeking jobs in southern California. First they tried opening a theater but it was not a success. Then they caught on to the new craze of eating at drive-in restaurants and opened one in 1939, in Pasadena, California, calling it “McDonald’s Famous Hamburgers”. The When and where was fast food started? McDonald brothers grew tired of having to When and where was fast food started? hire new carhops and short-order cooks all the time, so at the end of the 1940’s, they fired everyone. They even decided that they were tired of replacing glassware, dishes and silverware so they closed the restaurant and re-opened with a “new” McDonald’s, one that did not require any dishes, silverware or glasses. Everything switched over to paper and plastic. There was no longer a need for short-order cooks as each employee hired only had to learn Fast food means big business, withone hamburgers pizzas the way. specific task,and i.e. make theleading French fries make burgers or get treatment the drinks, etc. But these two European dishes did or not getthe the fast food until after Food was made with a “Speedee Service Richard and Maurice McDonald opened the world's first fast food restaurant System” designed by the McDonald in San Bernadino, California, in 1948. brothers and it revolutionized the restaurant business. They advertised the benefits of Fast food is the term given to manytheir items that be prepared and– served system as can “Imagine – No Carhops quickly. While any meal with low preparation time be considered No Waitresses – Nocan Dishwashers – No Busto be fast food, such as TV dinners, typically term refers System to foodis sold Boys the – The McDonald’s Self- in a (Schlosser, restaurant or store which is rapidlyService!” prepared and p.20) served to the customer in a

When and where was fast food started?

packaged form for take out/take away. The term "fast food" was recognized in a dictionary by Merriam-Webster 1951.System” that the McDonald Because of this “SpeedeeinService Brothers created, entrepreneurs from all over the country went to the new McDonald’s in California to see how the restaurant operated. Then they went home and built imitation restaurants of The Hamburger: their own, for example, Burger King, Taco Bell, Wendy’s OldFashioned Hamburgers, Dunkin’ Donuts, Kentucky Friend Chicken (KFC) and so on. The number of new restaurants was countless. Even Carl Karcher, the man who began with one hot dog cart, opened his own fast food chain too, known as Carl Jr.’s.

Because of the dreams that men like Carl Karcher and the McDonald Brothers had about being in business for themselves and starting their own restaurants, fast

Kroc is now the owner of McDonald’s and he made the restaurant known not only within the United States but also all over the

World's Fair in 1 904; hot dogs were popularized at the same fair, and America's first pizzeria opened in New York the following year. The stage was being set for the advent of fast food, but it was to be nearly half a century before the McDonald brothers introduced their Speedee Service System, marking the beginning of the fast food phenomenon that has since spread from North America across the world. The fast food phenomenon evolved from drive-in restaurants built in southern California in the early 1940s. Restaurateurs wanted to take advantage of the rising popularity of cars, so they designed restaurants that let people order and eat without leaving their vehicles. Then, in 1948, they decided to try something new: they simplified the menu so that there was nothing that required a knife, spoon or fork; they replaced all the crockery and glassware with disposable cups, plates and bags; they dispensed with waitresses, bus boys and carhops, leaving customers to come to the counter to order and collect their food; and, most importantly (so far as the concept of fast food is concerned), they divided the food preparation tasks into a production line. The McDonald brothers opened their redesigned restaurant in 1948, and several fast-food chains that exist today opened soon after. Burger King and Taco Bell got their start in the 1950s, and Wendy's opened in 1969. Some chains, like Carl's Jr., KFC and Jack in the Box, existed before the Speedee Service System, but modified their cooking techniques after its debut.

McDonald's, which started it all, is now the world's largest fast-food chain. They called it the Speedee Service System, and the result was so successful that a host of other fast food restaurants soon followed: Keith G. Kramer flew to California, ate at McDonald's, then flew home to Florida where he founded Burger King (as Insta-Burger-King) in 1953 with his father-in-law, Matthew Burns, and Dave Thomas founded Wendy's Old-Fashioned Hamburger Restaurant in Columbus, Ohio, in 1969. George Clark, cofounder of Burger Queen, said later that: 'Our food was exactly the same as McDonald's. If I had looked at McDonald's and saw someone flipping hamburgers while he was hanging by his feet, I would have copied it.' image source : metroactive.com

Fast Food History in America

Most people think the McDonald brothers of California started the fast-food craze in America, but in reality, it was the White Castle hamburger chain that actually started fast food history in America. J. Walter Anderson opened the first White Castle in 1916 in Wichita, Kansas, and people liked the cheap hamburgers, fries, and colas he offered. However, fast-food really didn't become common in America until after World War II, when Americans first began to fall in love with their cars, and had leisure time and more money to spend on eating out.

The McDonald Brothers The real heroes of fast food history in America are Richard and Maurice McDonald, the two brothers who created the first McDonald's restaurant in 1948 in San Bernardino, California. They wanted their restaurant to be more efficient and cost-effective, so they designed a simple menu in a small building without any tables, so people took their food and ate in their cars. By 1953, the brothers had decided to franchise their idea, and two franchises opened in Downey, California and Phoenix, Arizona.

Copycats As the McDonald's became more successful, others began to take notice and copy their example to make their own fast food history in America. Keith Cramer started an operation in Florida that would turn into Burger King, and Ray Kroc, a blender salesman, was so impressed with McDonald's that he asked the brothers if he could sell their franchises. He opened his own McDonald's in Des Plaines, Illinois in 1954, and eventually he bought out the brothers and became the owner of the corporation. Kroc was the driving force behind the food chain's fantastic growth throughout America in the late 50s and early 60s. Wendy's was created by Dave Thomas in Columbus, Ohio, where the first restaurant opened in 1962.

More Newcomers As fast food caught on, and more people decided they liked dining in their cars; more fast food shops sprang up around the country. Jack-in-the-Box began in San Diego, California in 1951, and by 1960 it had spread out of California into other areas. Troy Smith opened the first SONIC Drive-In in 1954 in Shawnee, Oklahoma, Dunkin' Donuts first opened in Quincy, Massachusetts in 1950, and the first Taco Bell opened in 1962 in Downey, California. All of these operations based their business at least loosely on the McDonald's operation and then modified it to work with their specialty foods.

Today's History Today, fast food chains have spread all around the world, and have spread American culture right along with them. There are many more popular chains, like Carl's Jr., Arby's, Domino's and Dairy Queen, indicating that fast food isn't always about hamburgers. In fact, pizza, Chinese food, and just about any type of food imaginable are now available for take-out at fast-food chains across the globe. Fast food history in America is really the foundation of fast food as we know it today, and that history has made millionaires out of many of the people who first stated the fast food concept.

Chapter no 3: Types of fast food: • BURGERS •

SOFT DRINKS

• FRENCH-FRIES

FAST FOOD RESTAURANTS Millions of different fast food restaurants open daily through out the world. These restaurants offer their costumers different meals with a low price and a short period of time. Some of these fast food restaurants are: •

KFC

•

McDonalds

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Hardees

•

Pizza Hut

TYPES OF FAST FOOD: BURGERS:

i.

Most burgers are made-up of a piece of bread with a slice of meat, cheese, tomato, eggs, burgers and hot dogs. Each brand of burger have its own cooking instructions microwave in the package, pan fry in a little oil, microwave out of the package, and/or pop in the toaster. All burgers are easily prepared and they are made with soy protein and these burgers look more like hamburgers. They often have a chewy texture,

a brown color, and a grilled flavor.

SOFT DRINKS: Any drink that is not hard liquor can be referred to as a 'soft drink. 'soft drink' refers to carbonated, sweetened beverages also known as soda or soda pop. Pepsi, seven-up, Coca-Cola are just a few example of soft drinks .Almost all soft drinks contain a lot of sugar and few of minerals. Also, soft drinks contain caffeine, an addictive drug that may harm the people health

FROZEN FRENCH FRIES:

French Fries is a known product for almost all people. Although Fleming Companies sold the fries to supermarkets, most are eaten in fast food restaurants. Their are many kinds of French fries. For example, batter-coated French fries are a fresh vegetable , The coating on the fries makes it crunchy and adds flavor.

TYPES OF RESTURENT •

KFC

KFC Corporation

Type Industry Genre

Wholly owned subsidiary Fast food Southern fried chicken 1930 (original) (North Corbin, Kentucky) Founded 1952 (franchise) (South Salt Lake, Utah) Founder(s) Harland Sanders Headquarters Louisville, Kentucky, U.S. Roger Eaton, President Key people Harvey R. Brownlea, COO James O'Reilly, VP for Marketing Products Fried chicken, grilled chicken, related Southern foods Revenue $520.3 million USD (2007)[1] Employees 24,000 (2007)[1] Parent Yum! Brands Website KFC.com

KFC Corporation (KFC), founded and also known as Kentucky Fried Chicken, is a chain of fast food restaurants based in Louisville, Kentucky, in the United States. KFC has been a brand and operating segment, termed a concept [2] of Yum! Brands since 1997 when that company was spun off from PepsiCo as Tricon Global Restaurants Inc. KFC primarily sells chicken pieces, wraps, salads and sandwiches. While its primary focus is fried chicken, KFC also offers a line of grilled and roasted chicken products, side dishes and desserts. Outside the USA, KFC offers beef based products such as hamburgers or kebabs, poutine[3], pork based products such as ribs and other regional fare.[citation needed] The company was founded as Kentucky Fried Chicken by Colonel Harland Sanders in 1952, though the idea of KFC's fried chicken actually goes back to 1930. Although Sanders died in 1980, he remains an important part of the company's branding and advertisements, and "Colonel Sanders" or "The Colonel" is a metonym for the company itself. The company adopted KFC, an abbreviated form of its name, in 1991.[4] Starting in April 2007, the company began using its original name, Kentucky Fried Chicken, for its signage, packaging and advertisements in the U.S. as part of a new corporate rebranding program;[5][6] newer and remodeled restaurants will have the new logo and name while older stores will continue to use the 1980s signage. Additionally, Yum! continues to use the abbreviated name freely in its advertising.

Born and raised in Henryville, Indiana, Sanders passed through several professions in his lifetime.[7] Sanders first served his fried chicken in 1930 in the midst of the Great Depression at a gas station he owned in North Corbin, Kentucky. The dining area was named Sanders Court & Café and was so successful that in 1935 Kentucky Governor Ruby Laffoon granted Sanders the title of honorary Kentucky Colonel in recognition of his contribution to the state's cuisine. The following year Sanders expanded his restaurant to 142 seats, and added a motel he bought across the street.[8] When Sanders prepared his chicken in his original restaurant in North Corbin, he prepared the chicken in an iron skillet, which took about 30 minutes to do, too long for a restaurant operation. In 1939, Sanders altered the cooking process for his fried chicken to use a pressure fryer, resulting in a greatly reduced cooking time comparable to that of deep frying.[9] In 1940 Sanders devised what came to be known as his Original Recipe.[10] The Sanders Court & Café generally served travelers, often those headed to Florida, so when the route planned in the 1950s for what would become Interstate 75 bypassed Corbin, he sold his properties and traveled the U.S. to sell his chicken to restaurant owners. The first to take him up on the offer was Pete Harman in South Salt Lake, Utah; together, they opened the first "Kentucky Fried Chicken" outlet in 1952.[11] By the early 1960s, Kentucky Fried Chicken was sold in over 600 franchised outlets in both the United States and Canada. One of the longest-lived franchisees of the older Col. Sanders' chicken concept, as opposed to the KFC chain, was the Kenny Kings chain. The company owned many Northern Ohio diner-style restaurants, the last of which closed in 2004. Sanders sold the entire KFC franchising operation in 1964 for $2 million USD, equal to $14,161,464 today.[12] Since that time, the chain has been sold three more times: to Heublein in 1971, to R.J. Reynolds in 1982 and most recently to PepsiCo in 1986, which made it part of its Tricon Global Restaurants division, which in turn was spun off in 1997, and has now been renamed to Yum! Brands. In 2001, KFC started test in Austin, Texas restaurants of "Wing Works" chicken wing line sold with one of a few flavored sauces. Also, KFC hired a consultant to develop a breakfast menu.[13] Additionally, Colonel Sanders' nephew, Lee Cummings, took his own Kentucky Fried Chicken franchises (and a chicken recipe of his own) and converted them to his own "spinoff" restaurant chain, Lee's Famous Recipe Chicken. Today, some of the older KFC restaurants have become famous in their own right. One such restaurant is located in Marietta, Georgia. This store is notable for a 56-foot (17 m) tall sign that looks like a chicken. The sign, known locally as the Big Chicken, was built for an earlier fast-food restaurant on the site called Johnny Reb's Chick, Chuck and Shake. It is often used as a travel reference point in the Atlanta area by locals and pilots.[14]

The secret recipe The Colonel's secret flavor recipe of 11 herbs and spices that creates the famous "finger lickin' good" chicken remains a trade secret.[15][16] Portions of the secret spice mix are made at different locations in the United States, and the only complete, handwritten copy of the recipe is kept in a vault in corporate headquarters.[17] On September 9, 2008, the one complete copy was temporarily moved to an undisclosed location under extremely tight security while KFC revamped the security at its headquarters. Before the move, KFC disclosed[18] that the recipe, which includes exact amounts of each component, is written in pencil on a single sheet of notebook paper and signed by Sanders.[19] It was locked in a filing cabinet with two separate combination locks. The cabinet also included vials of each of the 11 herbs and spices used. Only two unnamed executives had access to the recipe at any one time.[20] One of the two executives said that no one had come close to guessing the contents of the secret recipe, and added that the actual recipe would include some surprises. On February 9, 2009, the secret recipe returned to KFC's Louisville headquarters in a more secure, computerized vault[21] guarded by motion detectors and security cameras. Reportedly, the paper has yellowed and the handwriting is now faint.[19] In 1983, writer William Poundstone examined the recipe in his book Big Secrets. He reviewed Sanders' patent application, and advertised in college newspapers for present or former employees willing to share their knowledge.[22] From the former he deduced that Sanders had diverged from other common fried-chicken recipes by varying the amount of oil used with the amount of chicken being cooked, and starting the cooking at a higher temperature (about 400 °F (200 °C)) for the first minute or so and then lowering it to 250 °F (120 °C) for the remainder of the cooking time. Several of Poundstone's contacts also provided samples of the seasoning mix, and a food lab found that it consisted solely of sugar, flour, salt, black pepper and monosodium glutamate (MSG). He concluded that it was entirely possible that, in the years since Sanders sold the chain, later owners had begun skimping on the recipe to save costs.[23][24][25] Following his buyout in 1964, Colonel Sanders himself expressed anger at such changes, saying: That friggin' ... outfit .... They prostituted every goddamn thing I had. I had the greatest gravy in the world and those sons of bitches-- they dragged it out and extended it and watered it down that I'm so goddamn mad![24][25] Ron Douglas, author of the book America's Most Wanted Recipes, also claims to have figured out KFC's secret recipe.[26] Products Packaging

The famous paper bucket that KFC uses for its larger sized orders of chicken and has come to signify the company was originally created by Wendy's restaurants founder Dave Thomas. Thomas was originally a franchisee of the original Kentucky Fried Chicken and operated several outlets in the Columbus, Ohio area. His reasoning behind using the paper packaging was that it helped keep the chicken crispy by wicking away excess moisture. Thomas was also responsible for the creation of the famous rotating bucket sign that came to be used at most KFC locations in the US.[27] Menu items Chicken •

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KFC's specialty is fried chicken served in various forms. KFC's primary product is pressure-fried pieces of chicken made with the original recipe. The other chicken offering, extra crispy, is made using a garlic marinade and double dipping the chicken in flour before deep frying in a standard industrial kitchen type machine. Kentucky Grilled Chicken – This marinated grilled chicken is targeted towards health-conscious customers. It features marinated breasts, thighs, drumsticks, and wings that are coated with seasonings before being grilled. It has less fat, calories, and sodium than the Original Recipe fried chicken.[28] Introduced in April 2009. KFC has two lines of sandwiches: its "regular" chicken sandwiches and its Snackers line. The regular sandwiches are served on either a sesame seed or corn dusted roll and are made from either whole breast fillets (fried or roasted), chopped chicken in a sauce or fried chicken strips. The Snackers line are value priced items that consist of chicken strips and various toppings. In the UK, Australia and New Zealand, sandwiches are referred to as "burgers"; there is the chicken fillet burger (a chicken breast fillet coated in an original-recipe coating with salad garnish and mayonnaise) and a Zinger Burger (as with the former but with a spicier coating and salsa). Both of these are available as "tower" variants, which include a slice of cheese and a hash brown. o KFC considers its Double Down product a sandwich in spite of containing no bread. A variety of smaller finger food products are available at KFC including chicken strips, wings, nuggets and popcorn chicken. These products can be ordered plain or with various sauces, including several types of barbecue sauces and buffalo sauce. They also offer potato wedges. Several pies have been made available from KFC. The Pot Pie is a savory pie made with chicken, gravy and vegetables. In

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the second quarter of 2006, KFC introduced its variation on Shepherd's pie called the Famous Bowl. Served in a plastic bowl, it is layered with mashed potatoes or rice, gravy, corn, popcorn chicken, and cheese, and is served with a biscuit. The bowl had been available at KFC's special test market store in Louisville since the third quarter of 2005. The KFC Twister is a wrap that consists of either chicken strips or roasted chicken, tomato, lettuce and (pepper) mayonnaise wrapped in a tortilla. In Europe, the Twister is sold in two varieties: 1) the Grilled Twister (chicken strips),[29][30][31] and 2) the Grilled Mexican twister/Spicy Toasted Twister (UK) (chicken breast supplemented by tortilla chips and salsa, UK: adds only salsa to pepper mayonnaise),[32][33][34] KFC Fillers are a 9 in (23 cm) sub, available in four varieties over the summer period in Australia. Shish kebab – in several markets KFC sells kebabs. Kentucky Barbecued Chicken – barbecued chicken dipped in the original recipe Wrapstar is a variant of the KFC Twister, consisting of chicken strips with salsa, cheese, salad, pepper mayonnaise and other ingredients, contained in a compressed tortilla.[35][36]

Other products

Coleslaw •

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In some international locations, KFC may sell hamburgers, pork ribs or fish. In the U.S., KFC began offering the Fish Snacker sandwich during Lent in 2006. The Fish Snacker consists of a rectangular patty of Alaskan Pollock on a small bun, and is the fifth KFC menu item in the Snacker category.[37] Some international locations also may sell KFC 'Mashies' - balls of mashed potato cooked in original recipe batter [38]

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Three types of salads (which can be topped with roasted or fried chicken) are available at KFC: Caesar, house, and BLT salads (in the US). The Boneless Banquet Zinger Burger – A regular sized burger which regularly consists of a boneless fillet of hot and spicy chicken, lettuce and mayonnaise in a burger bun. Cheese, tomato, bacon and pineapple can be added upon request. Barbecue sauce can also replace/join the mayonnaise. Chili Cheese Fries[39] – By 2007, 2 former KFC/A&W Restaurants locations in Berlin and Cologne, Germany had reverted to KFConly locations and the third location in Garbsen (by Hannover) was closed in 2005. The only remnant from the former A&W menu are the Chili Cheese Fries which were added to the systemwide KFC Germany menu. Parfait desserts – "Little Bucket Parfaits" in varieties such as Fudge Brownie, Chocolate Crème (once called the Colonel's Little Fudge Bucket), Lemon Crème and Strawberry Shortcake are available at most locations in the US.[40] Sara Lee Desserts – Available in either Cookies and Cream Cheesecake or Choc Caramel Mousse. Krushers, available in Australia, South Africa, India and New Zealand. These are drinks containing "real bits". They include "classic krushers", "smoothie krushers" and "fruit krushers". Selected outlets are now equipped with "Krushbars" to serve these drinks.

Sides •

Other than fried chicken, many KFC restaurants serve side dishes like coleslaw, various potato-based items (including potato wedges [formerly known as Kentucky Fries], french fries and mashed potatoes with gravy), biscuits, baked beans, macaroni and cheese, macaroni salad, rice, steamed vegetables and corn on the cob.

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The Colonel's Rotisserie Gold – This product was introduced in the 1990s as a response to the Boston Market chain's roasted chicken products, and a healthier mindset of the general public avoiding fried food. Purportedly made from a "lost" Col. Sanders recipe, it was sold as a whole roaster or a half bird.[41] Tender Roast Chicken – This product was an offshoot of "The Colonel's Rotisserie Gold". Instead of whole and half birds,

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customers were given quarter roasted chicken pieces. For a time, customers could request chicken "original", "Extra Tasty Crispy", or "Tender Roast". Chicken Little sandwich – a value oriented sandwich that sold for US$0.39[42] in the U.S. during the late 1980s and early 1990s. It was a small chicken patty with mayonnaise on a small roll, similar to White Castle's mini chicken sandwich.[43] Extra Tasty Crispy (ETC) – Chicken much like the Extra Crispy served today, except ETC was prepared using chicken that had been soaking for 15 minutes in a special marinade machine. There is some speculation that the marinade may have been made with trans-fats,[citation needed] and KFC confesses to no longer use trans-fats in their chicken, the known ingredients were garlic and chicken stock. In the summer of 2007, KFC started marketing the chicken just as "Extra Crispy" without the marinade. Kentucky Nuggets were a chicken nugget product available at KFC from December 1984 until 1996. No reason has been given for their discontinuation. It is still sold in Australia. Smokey Chipotle – Introduced in April 2008. The chicken was dipped in chipotle sauce then doubled breaded and fried. It has been discontinued since August 2008.

Nutritional value KFC formerly used partially hydrogenated oil in its fried foods. This oil contains relatively high levels of trans fat, which increases the risk of heart disease. The Center for Science in the Public Interest (CSPI) filed a court case against KFC, with the aim of making it use other types of oils or make sure customers know about trans fat content immediately before they buy food. In October 2006, KFC announced that it would begin frying its chicken in trans fat-free oil. This would also apply to their potato wedges and other fried foods, however, the biscuits, macaroni and cheese, and mashed potatoes would still contain trans fat. Trans fat-free soybean oil was introduced in all KFC restaurants in the U.S. by April 30, 2007. CSPI announced that it would immediately drop its lawsuit against KFC and was hopeful that this would create a ripple effect on other restaurants or fast food chains that prepare food rich in trans fat. "If KFC, which deep-fries almost everything, can get the artificial trans fat out of its frying oil, anyone can," CSPI executive director Michael Jacobson said in a statement.[44] Advertising

KFC's logo used from 1997 until November 2006 Despite his death in 1980, Sanders remains a key symbol of the company in its advertising and branding. Early television advertisements for KFC regularly featured Sanders licking his fingers and talking to the viewer about his secret recipe, and by the 1960s both the Colonel and the chain's striped bucket had become well-known. The bucket as product placement can be seen in the hands of both Annette Funicello and Dwayne Hickman in 1965's How to Stuff a Wild Bikini, and was also featured prominently in the 1968 Peter Sellers vehicle, The Party. KFC itself was featured in 1980's Superman II. The Colonel made appearances as himself in Jerry Lewis's The Big Mouth (1967), Herschell Gordon Lewis' Blast-Off Girls (1967) and Al Adamson's Hell's Bloody Devils (1970), as well as an appearance in 1968 on Rowan & Martin's Laugh-In. Before he became a platinum-selling pop star in the 1970s, Barry Manilow sang the commercial jingle "Get a Bucket of Chicken",[45] which was later included on Barry Manilow Live as part of "A Very Strange Medley." Throughout the mid 1980s, KFC called on Will Vinton Studios to produce a series of humorous, claymation ads. These most often featured a cartoon-like chicken illustrating the poor food quality of competing food chains, mentioning prolonged freezing and other negative aspects.[46] TV ads also featured Foghorn Leghorn advising Henery Hawk to visit the restaurant for better chicken. In the 1980s, KFC was an associate sponsor for Junior Johnson's NASCAR Winston Cup Series cars, with such drivers as Darrell Waltrip, Neil Bonnett, and Terry Labonte. A 1982 episode of Little House on the Prairie titled "Wave of the Future" featured a character presumed to be Col. Sanders offering Harriet Oleson a fried chicken franchise (perhaps a subliminal advertisement for KFC), but his character was credited as "Bearded Man" for legal reasons. This sub plot was an anacrhonism as Sanders had not yet been born at the time the episode was set (the late 19th century). In 1997, KFC briefly re-entered the NASCAR Winston Cup Series as sponsor of the #26 Darrell Waltrip Motorsports Chevrolet with driver Rich Bickle at the Brickyard 400.

A co-branded Long John Silver's and KFC By the late 1990s, the stylized likeness of Colonel Sanders as the KFC logo had been modified. KFC ads began featuring an animated version of "the Colonel" voiced by Randy Quaid with a lively and enthusiastic attitude. He would often start out saying "The Colonel here!" and moved across the screen with a cane in hand. The Colonel was often shown dancing, singing, and knocking on the TV screen as he spoke to the viewer about the product.

A KFC Take-Away Trailer located in Sargodha, Pakistan The animated Colonel is uncommon today. Still using a humorous slant, the current KFC campaign revolves mostly around customers enjoying the food. It also features a modified version of Lynyrd Skynyrd's "Sweet Home Alabama" as the theme song for practically all its commercials, though the restaurant actually hails from Kentucky. In 2006, KFC claimed to have made the first logo visible from outer space, though Readymix has had one since 1965.[47][48] KFC says "It marked the official debut of a massive global re-image campaign that will contemporize 14,000-plus KFC restaurants in over 80 countries over the next few years." The logo was built from 65,000 one-foot-square tiles, and it took six days on site to construct in early November. The logo was placed in the Mojave Desert near Rachel, Nevada.[49] It is located in the northern section of Rachel, Nevada at 37°38′46″N 115°45′03″W37.6460°N 115.7507°W, a few miles from the eastern border of Area 51. Many KFC locations are co-located with one or more of Yum! Brands restaurants, Long John Silver's, Taco Bell, Pizza Hut, or A&W Restaurants. Many of these locations behave like a single restaurant, offering a single menu with food items from both restaurants.[50]

The resurrected Kentucky Fried Chicken logo

One of KFC's latest advertisements is a commercial advertising its "wicked crunch box meal". The commercial features a fictional black metal band called "Hellvetica" performing live, the lead singer then swallows fire. The commercial then shows the lead singer at a KFC eating the "wicked crunch box meal" and saying "Oh man that is hot". In 2007, the original, non-acronymic Kentucky Fried Chicken name was resurrected and began to reappear on company marketing literature and food packaging, as well as some restaurant signage. In 2010, an advertisement was shown in Australia showing an Australian cricket fan giving West Indies fans KFC chicken to keep them quiet. The ad sparked a debate over racism in the ad, suggesting that all black people eat fried chicken. Fried chicken was eaten by black slaves[citation needed] because it was cheap and easy to make. Though KFC stated that it was "misinterpreted by a segment of people in the US",[51] the ad was later pulled from TV. However, several Australian commentators have expressed the opinion that the ad is not racist, because this is not a racial stereotype in Australia and the cricket fans in the ad are not African American, but West Indies cricket supporters (the West Indies cricket team was playing a Test cricket series against the Australian cricket team at the time of the ad). [52][53]

Also in 2010, Yum! signed a naming rights deal with the Louisville Arena Authority for Louisville's new downtown arena, which opened on October 10 of that year as the KFC Yum! Cent Environmental concerns KFC in the US has been accused by Greenpeace of a large destruction of the Amazon Rainforest, because the supply of soy used for chicken food that KFC receives from Cargill has been traced back to the European KFC. Cargill has reportedly been exporting soy illegally for several years.[54] The Greenpeace organization researched the issue and brought it to the attention of the parent company YUM! Brands, Inc. The parent company denied the illegal operation, and said that their supply of soy is grown in parts of Brazil.[54] Greenpeace has called on KFC to stop purchasing soy from Cargill, to avoid contributing to the destruction of the Amazon.[54][55] Trademark disputes In 1971, Sanders sued Heublein Inc., KFC's parent company at the time, over the alleged misuse of his image in promoting products he had not helped develop. In 1975, Heublein Inc. unsuccessfully sued Sanders for libel after he publicly referred to their gravy as "sludge" with a "wallpaper taste".[56] In May 2007, KFC (Great Britain) requested that Tan Hill Inn, in the Yorkshire Dales, North Yorkshire, UK refrain from using the term 'Family Feast' to describe its Christmas menu,[57] although this problem was quickly resolved with the pub being allowed to continue use of the term.[58]

Wages and working condition.

Balmoral KFC workers and allies picketing the store In New Zealand, KFC youth workers earn NZ$10.13 an hour. Staff at the Balmoral, Auckland store went on strike for two hours on December 3, 2005 after Restaurant Brands, the franchise holder, offered no wage increase in contract negotiations.[59] In March 2006, Restaurant Brands agreed to phase out youth rates in New Zealand, although no date was set. Many stores in western Canada are unionized with the Canadian Auto Workers, and as a result many non-franchise stores in western Canada pay higher than minimum wage.[citation needed]

Animal rights

Protesters demonstrating outside a KFC restaurant in Royal Oak, Michigan Since 2003, animal rights and welfare organizations, led by People for the Ethical Treatment of Animals (PETA), have been protesting KFC’s treatment of the animals used for its products. These groups claim that the recommendations of the KFC Animal Welfare Advisory Council have been ignored.[60] Adele Douglass, a former member of the council, said in an SEC filing reported on by the Chicago Times, that KFC "never had any meetings. They never asked any advice, and then they touted to the press that they had this animal-welfare advisory committee. I felt like I was being used."[61][62] KFC responded by saying the chickens used in its products are bought from suppliers like Perdue Farms, Tyson Foods, and Pilgrim's Pride, and that these suppliers are routinely monitored for animal welfare violations.[63] Several PETA undercover investigations and videos of these and other KFC suppliers purporting to show chickens being beaten, ripped apart, and thrown against walls contradict KFC’s claims.[64] PETA has criticised some of the practices of chicken breeders, such as beak trimming and overcrowding, but KFC says its suppliers meets UK legal requirements. The Department for Environment, Food and Rural Affairs recommends a maximum stocking density of 34 kg—around 30 chickens— per square metre, and say that in circumstances where beak trimming needs to be carried out to prevent the birds injuring each other, only one third of the beak should be trimmed "measured from the tip towards the entrance of the nostrils".[65] PETA states that they have held more than 12,000 demonstrations at KFC outlets since 2003 because of this alleged mistreatment of chickens by KFC suppliers.[66] In June 2008, KFC Canada agreed to PETA's demands for better welfare standards, including favoring suppliers who use controlled-atmosphere killing (CAK) of chickens, and other welfare standards as well as introducing a vegan sandwich at 65% of its outlets. PETA has called off its campaign against KFC Canada, but continues to demonstrate against KFC elsewhere in the world.[67] Hygiene •In February 2007, a KFC/Taco Bell outlet in New York City was found to be rat infested. A video showing the rats running wild inside the restaurant was shown on television news bulletins around the world, as well as disseminated on the internet via sites such as YouTube.[68] •Two KFC outlets in Sydney, Australia, were fined record amounts in 2009 for having unhygienic food preparation areas. Inspectors found layers of grease and dirt, as well as evidence of vermin. The KFC stores had been repeat offenders, and had ignored previous warnings to keep their restaurants clean. They were charged with 11 breaches of food hygiene laws.[69] •In 2009, a KFC outlet in Leicester Square, London was charged with 13 food hygiene charges by officials from Westminster Council, claiming a mouse was seen running across the floor and flies buzzed around their heads at the premises.[70]

•A court case in August 2010 revealed poor hygiene at a KFC outlet in the suburb of Villawood in Sydney, Australia. KFC staff admitted to the court that they would drop cooked chicken pieces on the floor, and indulge in food fights using french fries and chicken pieces. The court was told that staff did not wash their hands between handling raw chicken blood, and serving cooked chicken pieces to customers. An 11-year-old girl launched legal action against the KFC outlet, claiming she caught salmonellosis after eating a Twister at the store, which she says left her with brain damage and quadriplegia. KFC denied the girl's illness was caused by its food.[7

• MCDONALDS McDonald's Type Traded as Industry Founded Founder(s) Headquarters Number of locations Area served

Public NYSE: MCD Dow Jones Industrial Average Component Restaurants May 15, 1940 in San Bernardino, California; McDonald's Corporation, April 15, 1955 in Des Plaines, Illinois Richard and Maurice McDonald McDonald's restaurant concept; Ray Kroc, McDonald's Corporation founder. Oak Brook, Illinois, U.S. 32,000+ worldwide[1] Worldwide

Key people Products Revenue Employees Website

James A. Skinner (Chairman & CEO)

Fast food (hamburgers • chicken • french fries • soft drinks • coffee • milkshakes • salads • desserts • breakfast) US$ 24.075 billion (2010)[2] 400,000 (January 2010)[2] McDonalds.com This box: view · talk · edit

McDonald's Corporation (NYSE: MCD) is the world's largest chain of hamburger fast food restaurants, serving more than 58 million customers daily.[3] In addition to its signature restaurant chain, McDonald’s Corporation held a minority interest in Pret A Manger until 2008, was a major investor in the Chipotle Mexican Grill until 2006,[4] and owned the restaurant chain Boston Market until 2007.[5] A McDonald's restaurant is operated by either a franchisee, an affiliate, or the corporation itself. The corporation's revenues come from the rent, royalties and fees paid by the franchisees, as well as sales in company-operated restaurants. McDonald's revenues grew 27% over the three years ending in 2007 to $22.8 billion, and 9% growth in operating income to $3.9 billion.[6] McDonald's primarily sells hamburgers, cheeseburgers, chicken products, french fries, breakfast items, soft drinks, shakes, and desserts. In response to obesity trends in Western nations and in the face of criticism over the healthiness of its products, the company has modified its menu to include alternatives considered healthier such as salads, wraps and fruit.

History

McDonald's Logo used from 1968 to 2003. It still exists at some restaurants.

"Speedee", the former mascot of McDonald's before his replacement by Ronald McDonald.

Concept version of Ronald McDonald. Main article: History of McDonald's

The business began in 1940, with a restaurant opened by brothers Richard and Maurice McDonald in San Bernardino, California. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-food restaurant. The original mascot of McDonald's was a man with a chef's hat on top of a hamburger shaped head whose name was "Speedee." Speedee was eventually replaced with Ronald McDonald by 1967 when the company first filed a U.S. trademark on a clown shaped man having puffed out costume legs. McDonald's first filed for a U.S. trademark on the name McDonald's on May 4, 1961, with the description "Drive-In Restaurant Services," which continues to be renewed through the end of December 2009. In the same year, on September 13, 1961, the company filed a logo trademark on an overlapping, double arched "M" symbol. The overlapping double arched "M" symbol logo was temporarily disfavored by September 6, 1962, when a trademark was filed for a single arch, shaped over many of the early McDonald's restaurants in the early years. The famous double arched "M" symbol in use today did not appear until November 18, 1968, when the company filed a U.S. trademark. The first McDonald's restaurants opened in the United States, Canada, Costa Rica, Panama, Japan, the Netherlands, Germany, Australia, France, El Salvador and Sweden, in order of openings.

The present corporation dates its founding to the opening of a franchised restaurant by Ray Kroc, in Des Plaines, Illinois, on April 15, 1955,[7] the ninth McDonald's restaurant overall. Kroc later purchased the McDonald brothers' equity in the company and led its worldwide expansion, and the company became listed on the public stock markets in 1965.[8] Kroc was also noted for aggressive business practices, compelling the McDonald brothers to leave the fast food industry. The McDonald brothers and Kroc feuded over control of the business, as documented in both Kroc's autobiography and in the McDonald brothers' autobiography. The site of the McDonald brothers' original restaurant is now a monument.[9] With the expansion of McDonald's into many international markets, the company has become a symbol of globalization and the spread of the American way of life. Its prominence has also made it a frequent topic of public debates about obesity, corporate ethics and consumer responsibility.

Corporate overview Facts and figures

McDonald's boasts its service to "99 billion customers".

McDonald's restaurants are found in 119 countries[10] and territories around the world and serve 58 million customers each day.[3] McDonald's operates over 31,000 restaurants worldwide, employing more than 1.5 million people.[10] The company also operates other restaurant brands, such as Piles Café. Focusing on its core brand, McDonald's began divesting itself of other chains it had acquired during the 1990s. The company owned a majority stake in Chipotle Mexican Grill until October

2006, when McDonald's fully divested from Chipotle through a stock exchange.[11][12] Until December 2003, it also owned Donatos Pizza. On August 27, 2007, McDonald's sold Boston Market to Sun Capital Partners.[13]

Types of restaurants Most standalone McDonald's restaurants offer both counter service and drive-through service, with indoor and sometimes outdoor seating. Drive-Thru, Auto-Mac, Pay and Drive, or "McDrive" as it is known in many countries, often has separate stations for placing, paying for, and picking up orders, though the latter two steps are frequently combined; it was first introduced in Arizona in 1975, following the lead of other fast-food chains. The first such restaurant in Britain opened at Fallowfield, Manchester in 1986.[14] In some countries, "McDrive" locations near highways offer no counter service or seating. In contrast, locations in high-density city neighborhoods often omit drive-through service. There are also a few locations, located mostly in downtown districts, that offer Walk-Thru service in place of Drive-Thru. Specially themed restaurants also exist, such as the "Solid Gold McDonald's," a 1950s rock-androll–themed restaurant.[15] In Victoria, British Columbia, there is also a McDonald's with a 24carat (100%) gold chandelier and similar light fixtures. To accommodate the current trend for high quality coffee and the popularity of coffee shops in general, McDonald's introduced McCafé, a café-style accompaniment to McDonald's restaurants in the style of Starbucks. McCafé is a concept created by McDonald's Australia, starting with Melbourne in 1993. Today, most McDonald's in Australia have McCafés located within the existing McDonald's restaurant. In Tasmania, there are McCafés in every store, with the rest of the states quickly following suit. After upgrading to the new McCafé look and feel, some Australian stores have noticed up to a 60% increase in sales. As of the end of 2003 there were over 600 McCafés worldwide. Some locations are connected to gas stations/convenience stores,[16] while others called McExpress have limited seating and/or menu or may be located in a shopping mall. Other McDonald's are located in Wal-Mart stores. McStop is a location targeted at truckers and travelers which may have services found at truck stops.[17]

Playgrounds

McDonald's in Panorama City, California designed for family-friendly image

Some McDonald's in suburban areas and certain cities feature large indoor or outdoor playgrounds. The first PlayPlace with the familiar crawl-tube design with ball pits and slides was introduced in 1987 in the USA, with many more being constructed soon after. Some PlayPlace playgrounds have been renovated into "R Gym" areas.

Redesign

The Mc Donnald's restaurant in Dudley Town,near Birmingham, during 2002. It is in the old red, gold and grey livery.

McDonald's in Darlington, UK. This is an example of the new look of McDonald's in Europe.

In 2006, McDonald's introduced its "Forever Young" brand by redesigning all of their restaurants, the first major redesign since the 1970s.[18][19]

The McDonald's restaurant in Banbury's Bridge Street in 2010. It is still in white paint outside and blue/grey/brown inside as it was since 2002.

The design includes the traditional McDonald's yellow and red colors, but the red is muted to terra cotta, the yellow was turned golden for a more "sunny" look, and olive and sage green were also added. To warm up their look, the restaurants have less plastic and more brick and wood, with modern hanging lights to produce a softer glow. Contemporary art or framed photographs hang on the walls.

Business model McDonald's Corporation earns revenue as an investor in properties, a franchiser of restaurants, and an operator of restaurants. Approximately 15% of McDonald's restaurants are owned and operated by McDonald's Corporation directly. The remainder are operated by others through a variety of franchise agreements and joint ventures. The McDonald's Corporation's business model is slightly different from that of most other fast-food chains. In addition to ordinary franchise fees and marketing fees, which are calculated as a percentage of sales, McDonald's may also collect rent, which may also be calculated on the basis of sales. As a condition of many franchise agreements, which vary by contract, age, country, and location, the Corporation may own or lease the properties on which McDonald's franchises are located. In most, if not all cases, the franchisee does not own the location of its restaurants. The UK business model is different, in that fewer than 30% of restaurants are franchised, with the majority under the ownership of the company. McDonald's trains its franchisees and others at Hamburger University in Oak Brook, Illinois. In other countries, McDonald's restaurants are operated by joint ventures of McDonald's Corporation and other, local entities or governments. As a matter of policy, McDonald's does not make direct sales of food or materials to franchisees, instead organizing the supply of food and materials to restaurants through approved third party logistics operators. According to Fast Food Nation by Eric Schlosser (2001), nearly one in eight workers in the U.S. have at some time been employed by McDonald's. (According to a news piece on Fox News this

figure is one in ten.) The book also states that McDonald's is the largest private operator of playgrounds in the U.S., as well as the single largest purchaser of beef, pork, potatoes, and apples. The selection of meats McDonald's uses varies with the culture of the host country.

Shareholder dividends McDonald's has increased shareholder dividends for 25 consecutive years,[20] making it one of the S&P 500 Dividend Aristocrats.[21][22]

Controversies As a prominent example of the rapid globalization of the American fast food industry, McDonald's is often the target of criticism for its menu, its expansion, and its business practices. The McLibel Trial, also known as McDonald's Restaurants v Morris & Steel, is an example of this criticism. In 1990, activists from a small group known as London Greenpeace (no connection to the international group Greenpeace) distributed leaflets entitled What's wrong with McDonald's?, criticizing its environmental, health, and labor record. The corporation wrote to the group demanding they desist and apologize, and, when two of the activists refused to back down, sued them for libel in one of the longest cases in British civil law. A documentary film of the McLibel Trial has been shown in several countries. Despite the objections of McDonald's, the term "McJob" was added to Merriam-Webster's Collegiate Dictionary in 2003.[23] The term was defined as "a low-paying job that requires little skill and provides little opportunity for advancement".[24] In an open letter to Merriam-Webster, Jim Cantalupo, former CEO of McDonald's, denounced the definition as a "slap in the face" to all restaurant employees, and stated that "a more appropriate definition of a 'McJob' might be 'teaches responsibility.'" Merriam-Webster responded that "we stand by the accuracy and appropriateness of our definition."[25] In 1999, French anti-globalisation activist José Bové vandalized a half-built McDonald's to protest against the introduction of fast food in the region.[26] In 2001, Eric Schlosser's book Fast Food Nation included criticism of the business practices of McDonald's. Among the critiques were allegations that McDonald's (along with other companies within the fast food industry) uses its political influence to increase its profits at the expense of people's health and the social conditions of its workers. The book also brought into question McDonald's advertisement techniques in which it targets children. While the book did mention other fast-food chains, it focused primarily on McDonald's. McDonald's is the world's largest distributor of toys, which it includes with kids meals.[27] It has been alleged that the use of popular toys encourages children to eat more McDonald's food, thereby contributing to many children's health problems, including a rise in obesity.[28] In 2002, vegetarian groups, largely Hindu and Buddhist, successfully sued McDonald's for misrepresenting their French fries as vegetarian, when they contained beef broth.[29]

A midget PETA activist dressed as a chicken argues with a manager of the Times Square McDonald's over the company's animal welfare standards.

People for the Ethical Treatment of Animals (PETA), continues to pressure McDonald's to change its animal welfare standards, in particular the method their suppliers use of slaughtering chickens.[30] Most processors in the United States shackle fully conscious birds upside down and run them through an electrically charged water tub before slitting their throats.[31] PETA argues that using gas to kill the birds (a method called "controlled atmosphere killing: or CAK) is less cruel.[32] Both CAK and "controlled atmosphere stunning" (CAS) are commonly used in Europe. [33]

Morgan Spurlock's 2004 documentary film Super Size Me said that McDonald's food was contributing to the epidemic of obesity in society, and that the company was failing to provide nutritional information about its food for its customers. Six weeks after the film premiered, McDonald's announced that it was eliminating the super size option, and was creating the adult happy meal. The soya that is fed to McDonald’s chickens is supplied by agricultural giant Cargill and comes directly from Brazil. Greenpeace alleges that not only is soya destroying the Amazon rain forest in Brazil, but soya farmers are guilty of further crimes including slavery and the invasion of indigenous peoples’ lands. The allegation is that McDonald's, as a client of Cargill's, is complicit in these activities.[34]

Arguments in defense In response to public pressure, McDonald's has sought to include more healthy choices in its menu and has introduced a new slogan to its recruitment posters: "Not bad for a McJob".[35] (The word McJob, first attested in the mid-1980s[36] and later popularized by Canadian novelist Douglas Coupland in his book Generation X, has become a buzz word for low-paid, unskilled work with few prospects or benefits and little security.) McDonald's disputes the idea. In 2007,

the company launched an advertising campaign with the slogan "Would you like a career with that?" on Irish television, outlining that their jobs have many prospects. In a bid to tap into growing consumer interest in the provenance of food, the fast-food chain recently[when?] switched its supplier of both coffee beans and milk. UK chief executive Steve Easterbrook said: "British consumers are increasingly interested in the quality, sourcing and ethics of the food and drink they buy". McDonald's coffee is now brewed from beans taken from stocks that have been certified by the Rainforest Alliance, a conservation group. Similarly, milk supplies used for its hot drinks and milkshakes have been switched to organic sources which could account for 5% of the UK's organic milk output.[37] McDonald's announced on May 22, 2008 that, in the U.S. and Canada, it would switch to using cooking oil for its french fries that contains no trans fats, and canola-based oil with corn and soy oils by year's end for its baked items, pies and cookies.[38][39] With regard to acquiring chickens from suppliers who use CAK or CAS methods of slaughter, McDonald's says they need to see more research "to help determine whether any CAS system in current use is optimal from an animal welfare perspective."[40]

Environmental record In April 2008, McDonald's announced that 11 of its Sheffield restaurants have been using a biomass trial that had cut its waste and carbon footprint by half in the area. In this trial, waste from the restaurants were collected by Veolia Environmental Services and used to produce energy at a power plant. McDonald's plans to expand this project, although the lack of biomass power plants in the U.S. will prevent this plan from becoming a national standard anytime soon. [41] In addition, in Europe, McDonald's has been recycling vegetable grease by converting it to fuel for their diesel trucks.[42] Furthermore, McDonald's has been using a corn-based bioplastic to produce containers for some of their products. Although industries who use this product claim a carbon savings of 30% to 80%, a Guardian study shows otherwise. The results show that this type of plastic does not break down in landfills as efficiently as other conventional plastics. The extra energy it takes to recycle this plastic results in a higher output of greenhouse gases. Also, the plastics can contaminate waste streams, causing other recycled plastics to become unsaleable.[43] The U.S. Environmental Protection Agency has recognized McDonald's continuous effort to reduce solid waste by designing more efficient packaging and by promoting the use of recycledcontent materials.[44] McDonald's reports that they are committed towards environmental leadership by effectively managing electric energy, by conserving natural resources through recycling and reusing materials, and by addressing water management issues within the restaurant.[45] In an effort to reduce energy usage by 25% in its restaurants, McDonald's opened a prototype restaurant in Chicago in 2009 with the intention of using the model in its other restaurants throughout the world. Building on past efforts, specifically a restaurant it opened in Sweden in

2000 that was the first to intentionally incorporate green ideas, McDonald's designed the Chicago site to save energy by incorporating old and new ideas such as managing storm water, using skylights for more natural lighting and installing some partitions and tabletops made from recycled goods.[46] When McDonald’s received criticism for its environmental policies in the 1970s, it began to make substantial progress towards source reductions efforts.[47] For instance, an “average meal” in the 1970s—a Big Mac, fries, and a drink—required 46 grams of packaging; today, it requires only 25 grams, allowing a 46% reduction.[48] In addition, McDonald’s eliminated the need for intermediate containers for cola by having a delivery system that pumps syrup directly from the delivery truck into storage containers, saving two million pounds of packaging annually.[49] Overall, weight reductions in packaging and products, as well as the increased usage of bulk packaging ultimately decreased packaging by 24 million pounds annually.[50]

Legal cases Main article: McDonald's legal cases

McDonald's has been involved in a number of lawsuits and other legal cases, most of which involved trademark disputes. The company has threatened many food businesses with legal action unless they drop the Mc or Mac from their trading name. In one noteworthy case, McDonald's sued a Scottish café owner called McDonald, even though the business in question dated back over a century (Sheriff Court Glasgow and Strathkelvin, November 21, 1952). On September 8, 2009, McDonald's Malaysian operations lost a lawsuit to prevent another restaurant calling itself McCurry. McDonald's lost in an appeal to Malaysia's highest court, the Federal Court.[51] It has also filed numerous defamation suits. For example, in the McLibel case, McDonald's sued two activists for distributing pamphlets attacking its environmental, labor and health records. After the longest trial in UK legal history, the judge found that some claims in the pamphlet were untrue and therefore libellous. The company, however, had asserted that all claims in the pamphlet were untrue, essentially obliging the judge to publicly rule on each one. Embarrassingly for the company, several of the specific allegations were upheld.[52] McDonald's has defended itself in several cases involving workers' rights. In 2001 the company was fined £12,400 by British magistrates for illegally employing and over-working child labor in one of its London restaurants. This is thought to be one of the largest fines imposed on a company for breaking laws relating to child working conditions (R v 2002 EWCA Crim 1094). In April 2007 in Perth, Western Australia, McDonald's pleaded guilty to five charges relating to the employment of children under 15 in one of its outlets and was fined AU$8,000.[53] Possibly the most infamous legal case involving McDonald's was the 1994 decision in The McDonald's Coffee Case where Stella Liebeck suffered third-degree burns after spilling a fresh cup of McDonald's coffee on herself. In a McDonald's American Idol figurine promotion, the figurine that represents "New Wave Nigel" wears something that closely resembles Devo’s Energy Dome, which was featured on the

band's album cover, Freedom of Choice. In addition to the figurine's image, it also plays a tune that appears to be an altered version of Devo's song "Doctor Detroit." Devo copyrighted and trademarked the Energy Dome and is taking legal action against McDonald's.[54]

Products

A McDonald's Big Mac combo meal served with French fries and Coca-Cola. Main article: McDonald's products See also: McDonald's products (international)

McDonald's predominantly sells hamburgers, various types of chicken sandwiches and products, French fries, soft drinks, breakfast items, and desserts. In most markets, McDonald's offers salads and vegetarian items, wraps and other localized fare. Portugal is the only country with McDonald's restaurants serving soup. This local deviation from the standard menu is a characteristic for which the chain is particularly known, and one which is employed either to abide by regional food taboos (such as the religious prohibition of beef consumption in India) or to make available foods with which the regional market is more familiar (such as the sale of McRice in Indonesia).

Headquarters

McDonald's Plaza, the headquarters of McDonald's

The McDonald's headquarters complex, McDonald's Plaza, is located in Oak Brook, Illinois. It sits on the site of the former headquarters and stabling area of Paul Butler, the founder of Oak Brook.[55] McDonald's moved into the Oak Brook facility from an office within the Chicago Loop in 1971.[56]

Advertising Main article: McDonald's advertising

McDonald's has for decades maintained an extensive advertising campaign. In addition to the usual media (television, radio, and newspaper), the company makes significant use of billboards and signage, sponsors sporting events ranging from Little League to the Olympic Games, and makes coolers of orange drink with their logo available for local events of all kinds. Nonetheless, television has always played a central role in the company's advertising strategy. To date, McDonald's has used 23 different slogans in United States advertising[citation needed], as well as a few other slogans for select countries and regions. At times, it has run into trouble with its campaigns.