MC DONALDS VS BURGER KING (ADVANTAGES AND DISADVANTAGES, LOGISTICS) McDonalds: Founded in 1955 Founder: Ray Kroc 13,000 restaurants

ants (domestic) 44% of fast-food market share

Burger King: Founded in 1954 Founder: McLamore & Edgerton 7,800 restaurants (domestic) 21.9% of fast-food market share

McDonalds Quick Out of the Gate Kroc was first allowed to sell franchises in 1955, by 1960 there was 200 restaurants. Kroc bought out McDonald brothers. By 1968, there were 1200 restaurants and sales were $400 million. By 1972, there were 2,272 restaurants, and sales were over $1 billion. (By comparison, Burger King sales were only $271 million, good for only fourth, behind McDonalds, KFC, and Dairy Queen) Burger King makes move Burger King was first to introduce the dine-in concept, and drive-through food service. This idea was quickly adopted by McDonalds and others. Burger King (along with Pillsbury, the previous owner) was bought by Grand Metropolitan in 1988. By 1999, Burger King had 10,506 total owned or franchised restaurants, with sales of $10.3 billion, good for second behind only McDonalds. McDonalds, and Burger King are two of the most famous fast food chains around the world. They also create debates on which one of these is the superior restaurant. Based on the information gathered, McDonalds doesnt serve better, and healthier food than Burger King.

First off, McDonalds has smaller portions than Burger King, so it makes the customer eat less of the harmful ingredients, such as trans fat, sodium etc. McDonalds has less Trans Fat, and other categories than Burger King (based on statistics). For customers, McDonalds is cheaper than Burger King, and has more value. An example of this is the meal, which means that for every product bought, the customer can pay a little more to get a large coke, and fries. This is why 64 million people on average go to McDonalds per day, versus the 11 million people who go to Burger King. This may sound good for the average layman, but no matter how McDonalds compares to Burger King, or Wendys, A&W, McDonalds will still make you fat, and youll likely have health problems. The sodium levels on the Big Mac alone are 1040mg per serving. Compare that to a normal sandwich, which will have approximately 255mg of sodium. Theres a significant difference between these 2, and the more sodium there is, the more chance of high cholesterol, and high blood pressure, which can amount to a stroke, or a heart attack. Which makes a sandwich a healthier choice compared to the McDonalds Big Mac or any other meal at a fast food place. Plus, there is a low chance of customers getting health problems by eating too many sandwiches. This is why McDonalds does not serve better food than Burger King. Burger King is almost the same as McDonalds, except Burger King has greater numbers in the health categories than McDonalds. Theres one difference, McDonalds may have less of each of the categories (below), but in fact, McDonalds uses more artificial ingredients than Burger King. Take for example the Fries statistics (located in Appendix A). Looking at the sodium, McDonalds has less than Burger King. But fact is, the salt McDonalds uses is artificial, meaning that there might be less than Burger King, but it pacts just as bad ingredients as Burger Kings 820mg of Sodium. Burger King, on the other hand uses sea salt. Another example would be a cheeseburger left for 4 years, the difference in appearance between the newly made burger, and a 4-year old burger is nothing! They look exactly the same appearance wise! Burger King may have more pure ingredients than McDonalds, but they pack just as big of a punch, both can cause strokes or heart attacks which can lead to death, in fact, if you take into account everything, McDonalds is equally as bad as Burger King. So this just adds to the fact that McDonalds does not serve better and healthier food than Burger King On the health scale, McDonalds outshines Burger King. For example, comparing 2 of the most famous foods from restaurant, the Big Mac, and the Whopper (located in Appendix B) As you can see, McDonalds has less in most categories, but the differences between the Big Mac, and the Whopper are so slight, that eating just McDonalds wouldnt amount to any significant difference than eating just Burger King. Over the long run, the person relying on solely Burger King would be a tad bit unhealthier. In fact, both people eating McDonalds, and Burger King only would have so many health problems; they might not even be alive. So both arent a good choice. For example, looking only at the sodium, 1040, and 1020 are huge numbers, and will likely result in high blood pressure, and eventually a stroke. This is in fact why McDonalds doesnt serve better and healthier food than Burger King. In fact, both of them are so bad that the best alternative would be eating at Chinese restaurant, because the amount of sodium in both these restaurant, compared to Chinese restaurant will be exponential, in favor of Chinese restaurant.

In conclusion, McDonalds doesnt serve better food than Burger King, because of the artificial ingredients they use, and the health problems that could amount by eating McDonalds. On the other hand, Burger King is just as bad, because of the high calories, fat, etc, which can amount to strokes, or heart attacks. This is why McDonalds does not serve better and healthier food than Burger King; in fact, both McDonalds, and Burger King are just as bad. Logistics in Mc Donalds and Burger King Fast food logistics requires three special abilities. First of all it requires reliability, secondly it requires quickness. And thirdly the most special one fast food logistics requires temperature control. As you see logistics in the food industry is a big challenge. There was more to the McDonald brothers, however: they offered a nine-item menu consisting of items which could be eaten without silverware. They had also devised the rudiments of a hamburger assembly line so they could deliver orders in less than sixty seconds with employees of very low skills. They had done away with the car hops in favor of a self-service system which required customers to help themselves. More remarkably, the brothers could sell burgers and fries at very low prices: fifteen-cent burgers and ten-cent fries. The brothers decided back in the 50s to begin a chain of franchises, and began developing a sophisticated operating and delivery system based on Henry Fords assembly line theory which required the marriage of precision parts to an efficient assembly process. Thus, as was the case with Fords automobiles, the shape, size, taste, and content of each burger became standardized. Traditionally, McDonalds used clamshell fryers which cooks the burger simultaneously on both sides in less than four minutes. They did this on a batch basis, preparing their burgers in quantities sufficient to satisfy forecast demand; which was actually the local store managers estimate of how many burgers would be needed over the next 15 minutes. The predicted quantity would be prepared, cooked, dressed, wrapped and placed under heat lamps to await orders. This push system worked well for several decades until customers began complaining about receiving cold food. The remedy tried was the microwave in which the sandwiches were reheated prior to serving. This only produced even more customer complaints, as the microwave oven did the reheating the taste and even the consistency of the sandwich contents were no longer acceptable. Another limiting factor in the system became critical in the 1980s due to action of the competition: the inability to provide custom-made burgers was becoming a severe deficit. Remember, the fast food industry as a whole was imitating, more or less, Henry Fords assembly line production system, which required total standardization. Note Henry Fords legendary boast: I can provide a Model T (Ford auto) in any color the customer wants; as long as its black! Since the product was precooked and pre-wrapped, it was not feasible for the sales clerk at the counter to add, or subtract, trimmings to suit the customer. Several competitors had solved this problem in a novel, but quite efficient manner: they served up the burgers completely plain, with no trimmings at all, but allowed the buyer to add trimmings to his own taste at a separate fixings counter which the buyer passed after paying for his plain burger. Thus, these competitors had succeeded in providing mass customization while not impairing the speed with which they were able to serve their product and while not increasing demands on their own labor pool. They let the customer do it his way!In addition to customer complaints, McDonalds was faced with the typical Logistics problem of unreliable forecasts. The forecasts done every 15 minutes turned out

to be not as reliable as expected. In some cases they produced very large quantities of waste, which had to be disposed of, or on the other hand, often produced severe shortages of ready product with the resulting unhappy customers.Finally, the big M had to do something and they did; they took a look at what their arch rival, Burger King, was doing. Burger Kings operating system differed significantly from that of McDonalds in that rather than creating an inventory of fully wrapped burger sandwiches, they created an inventory only of already cooked beef patties, the main ingredient of the burger. These pre cooked beef patties were stored in steam chambers which were able to maintain the freshness of the patties for a period of time. BK was thus able to, first of all, take a more relaxed view of forecasting, and, perhaps more importantly, provide a customized product exactly according to the customers order. BK capitalized on this capability with the slogan: Get your next burger at Burger King, where you can have it YOUR way. McDonalds went further in the application of this assemble to order system. The steam holding cabinet was scientifically examined and re-designed so that the patties could be held in inventory for as much as 20 minutes. But, McDonalds people then carefully examined, and eliminated, the next bottleneck in the production line: toasting buns. The system was designed to allow 35 seconds for making up the entire burger, but the toasting operation alone required 25 seconds - not acceptable. Toasting the buns in advance turned out to be unacceptable as well. So, they reengineered the buns themselves, by using a denser dough which toasted more quickly. They also developed a flash toaster which does the job in 11 seconds. The company Meyer Quick Service Logistics manage the storages for Burger King in Germany, which are located in Wildau close to Berlin, Essen, Heppenheim and Dornstadt close to Ulm. The way logistics works in this industry should be demonstrated by an example of the storage in Dornstadt. A total area of 6200m is available in the logistic centre Dornstadt. An area of 1600m is used for fresh-cold-storage, 2300m for frozen storage and 600m for drink-storage. An area of 1700m is used for goods receipt and goods issue. In the development phase there was a failure rate of five failures per 25.000 picks in the logistics centre. With the aid of Pick by voice, as it was introduced in another blog, the failure rate reduced to zero. 210 Burger King Restaurants are supplied by the logistics centre Dornstadt. Therefore 15 vehicels are in use. But the vehicles are not common transport vehicels, they are multitempcompatible. That means they are able to transport goods in three temperature ranges: frozen, fresh and dry. Furthermore the logistician uses a living route plan, which means that the route of the vehicles depends on the delivery quantity which is required.

The employees in the control office of the logistics centre are able to track the vehicles by using a special system which also provides further information like for example the temperature within the vehicles storage. As you see Meyer QSL gained a lot of Know-How during its logistics operation in the food industry. Due to this the company is enlarging its business and operates also with Yum, the mother company of Kentucky Fried Chicken and Pizza Hut.