A fast-food restaurant characterized both by food ready to eat quickly after ordering, and by minimal service.

One trait shared by all fast food establishments is that the customer pays for the food prior to consuming it. Often this food is referred to as fast food. In response to increasing criticism, the industry has been trying to move the public away from that term over the past ten to fifteen years, shifting to the term quick service restaurant (QSR for short). The food in these restaurants is often 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, Mexicanstyle 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 Coca-Cola, 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. Wendy's opened in Columbus, Ohio in 1969 by Dave Thomas, a protg of Kentucky Fried Chicken founder Col. Harlan Sanders, is credited with pioneering the use of the "drive-thru" window to allow consumers to purchase fast food without having to park or exit their cars; it was first introduced in 1972, and copied by McDonald's in 1975.[2] [edit] The "fast" in fast food Fast-food outlets are take-away or take-out providers, often with a "drivethru" service which allows customers to order and pick up food from their cars; but most also have a seating area in which customers can eat the food on the premises. Nearly from its inception, fast food has been designed to be eaten "on the go" and often does not require traditional cutlery and is eaten as a finger food. Common menu items at fast food outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, french fries, chicken nuggets, tacos, pizza, and ice cream, although many fast-food restaurants offer "slower" foods like chili, mashed potatoes, and salads. "Fast food" is also available in other places. For example many petrol/gas stations have convenience stores which sell pre-packed sandwiches, donuts or hot food. Supermarkets often include their own cafes with prepared food service counters. Some, like ASDA and Wal-Mart may even include a wellknown fast food chain within their own store, such as McDonald's.

McDonald's and other major brands McDonald's, a noted fast-food supplier, opened its first franchised restaurant in the US in 1955 (1974 in the UK). It has become a phenomenally successful enterprise in terms of financial growth, brand-name recognition, and worldwide expansion. Ray Kroc, who bought the franchising license from the McDonald brothers, pioneered many concepts which emphasized standardization. He introduced uniform products, identical in all respects at each outlet, to increase sales. At the same time, Kroc also insisted on cutting food costs as much as possible, eventually using the McDonald's Corporation's size to force suppliers to conform to this ethos. Other major American fast food chains are Wendy's, Whataburger, Hardee's, Burger King, Arby's, Jack in the Box, Runza Restaurants, Good Times, Chick-fil-A, White Castle, Captain D's and the portfolio of restaurants owned by Louisville, KY-based Yum! Brands, including A&W Restaurants, Long John Silver's, Pizza Hut, and Taco Bell. [edit] Regional chains Many fast food operations have more local and regional roots, such as White Castle in the Midwest United States, along with Hardee's (owned by CKE Restaurants, which also owns Carl's Jr., whose locations are primarily on the United States West Coast), Krystal, Bojangle's, and Zaxby's restaurants in the American Southeast, Raising Cane's in Louisiana, the famous In-N-Out Burger (in California, Arizona, and Nevada) and Tommy's chains in Southern California, Dick's Drive-In in Seattle Washington, and Arctic Circle in Utah and other western states. In Canada pizza chains Toppers Pizza and Pizza Pizza are primarily located in Ontario. Coffee chain Country Style operates only in Ontario, and competes with the famous coffee and donut chain Tim Hortons. [edit] International chains The fast-food industry is popular in the United States, the source of most of its innovation, and many major international chains are based there. Seen as symbols of US dominance and perceived cultural imperialism, American fast-food franchises have often been the target of Anti-globalization protests and demonstrations against the US government. In 2005, for example, rioters in Karachi, Pakistan, who were initially angered because of the bombing of a Shiite mosque, destroyed a Kentucky Fried Chicken restaurant.[4]

Multinational corporations typically modify their menus to cater to local tastes and most overseas outlets are owned by native franchisees. McDonald's in India, for example, uses lamb rather than beef in its burgers because Hinduism traditionally forbids eating beef. In Israel the majority of McDonald's restaurants are kosher and respects the Jewish shabbat, there is also a kosher McDonald's in Argentina. In Egypt and Saudi Arabia, all menu items are halal. However, these concessions to local practice have not quashed criticism. Additionally, multinational fast-food chains are not the only or even the primary source of fast food in most of the world. Many regional and local chains have developed around the world to compete with international chains and provide menu items that appeal to the unique regional tastes and habits. Most fast food in the developing world, however, is provided by small individual mom and pop eateries. In the developing world, local eateries. In Canada the majority of fast food chains are American owned, or were originally American owned but have since set up a Canadian management/headquarters location in cities such as Toronto and Vancouver. Although the case is usually American fast food chains expanding into Canada, Canadian chains such as Tim Hortons have expanded into 10 states in the United States, but are more prominent in border states such as New York and/or Michigan. In the United Kingdom, many home based fast food operations were closed in the 1970s and 1980s after McDonald's became the number one outlet in the market[citation needed]. However, brands like Wimpy still remain, although the majority of branches became Burger King in 1989. In France and Belgium, Quick is a popular alternative to McDonald's and Burger King. Traditional ramen and sushi restaurants still dominate fast food culture in Japan, although American outlets like Pizza Hut, McDonald's and Kentucky Fried Chicken are also popular, along with Western-style Japanese chains like Mos Burger. In Africa, Mr. Bigg's and Tantalizers are the predominant fast food chains in Nigeria, while Nando's and Steers are predominant in South Africa. [edit] Nutritional value

Because the fast food concept relies on speed, uniformity and low cost, fast food products are often made with ingredients formulated to achieve a certain flavor or consistency and to preserve freshness. This requires a high degree of food engineering, the use of additives and processing techniques that substantially alter the food from its original form and reduce its nutritional value. [edit] Changes Fast-food chains have come under fire from consumer groups (such as the Center for Science in the Public Interest, a longtime fast-food critic) over the past decade. Some of the concerns have led to the rise of the so-called Slow Food movement. This movement seeks to preserve local cuisines and ingredients, and directly opposes laws and habits that favor fast-food choices. Among other things, it strives to educate consumers' palates to prefer what it considers richer, more varied, and more nourishing tastes of fresh local ingredients harvested in season. Some of the large fast-food chains are beginning to incorporate healthier alternatives in their menu, e.g., salads and fresh fruit. However, some people see these moves as a tokenistic and commercial measure, rather than an appropriate reaction to ethical concerns about the world ecology and people's health. McDonald's has announced that in March of 2006, the chain will include nutritional information on the packaging of all of its products. [5] . [edit] Consumer appeal

Fast-food outlets have become popular with consumers for several reasons. One is that through economies of scale in purchasing and producing food, these companies can deliver food to consumers at a very low cost. In addition, although some people dislike fast food for its predictability, it can be reassuring to a hungry person in a hurry or far from home.[6] In the post-war period in the United States, fast food chains like McDonald's rapidly gained a reputation for their cleanliness, fast service and a childfriendly atmosphere where families on the road could grab a quick meal, or seek a break from the routine of home cooking. Prior to the rise of the fast food chain restaurant, people generally had a choice between greasy-spoon diners where the quality of the food was often questionable and service lacking, or high-end restaurants that were expensive and impractical for families with young children. The modern, stream-lined convenience of the fast food restaurant provided a new alternative and appealed to Americans' instinct for ideas and products associated with progress, technology and innovation. Fast food restaurants rapidly became the eatery "everyone could agree on", with many featuring child-size menu combos, play areas and whimsical branding campaigns, like the iconic Ronald McDonald, designed to appeal to younger customers. Parents could have a few minutes of peace while children played or amused themselves with the toys included in their Happy Meal. There is a long history of fast food advertising campaigns, many of which are directed at children. In other parts of the world, American and American-style fast food outlets have been popular for their quality, customer service and novelty, even though they are often the targets of popular anger towards American foreign policy or globalization more generally. Many consumers nonetheless see them as symbols of the wealth, progress and well-ordered openness of Western society and therefore become trendy attractions in many cities around the world, particularly among younger people with more varied tastes

General 1. How many McDonald's are there in India? There are 56 McDonald's restaurants in India employing around 2,000 Indians. 2. How many McDonald's are there worldwide? McDonald's operates over 30,000 restaurants worldwide, employing more than 1.5 million people. 3. In how many countries does McDonald's operate? McDonald's operates in more than 100 countries on six continents. 4. How many customers does McDonald's serve every day in India? We serve around half a million customers on an average, in our restaurants across the country every day. 5. How many customers does McDonald's serve every day around the world? Every day McDonald's serves 47 million customers around the world. We operate more than 30,000 restaurants in more than 100 countries around the world.

6. Who was Ray Kroc? Ray Kroc was the founder of McDonald's Corporation. Back in 1954, as a 52-year-old salesman, Ray Kroc was an exclusive distributor for "Multimixer" milkshake machines when he came across the small hamburger stand of Dick and Mac McDonald in San Bernardino, California. He took one look at the rapidly moving line of customers buying bags of hamburgers and French fries and thought, "This will go anyplace. Anyplace!" After the McDonald brothers explained that they didn't have the personal desire to oversee the expansion of their concept across the nation, Ray Kroc became their exclusive franchising agent for the entire country. A great salesman had discovered his ultimate product. Kroc formed the new franchising company on March 2, 1955 under the name of McDonald's System, Inc. This was the start of McDonald's, as we know it today. Many of our core values and guiding principles that are the foundation of our business today were developed throughout the years by Ray Kroc. McDonalds India 1. Who runs McDonald's India? McDonald's in India is a joint-venture partnership run by Indians. Amit Jatias company, Hardcastle Restaurants Private Limited owns and manages McDonald's restaurants in the west. While in the north, McDonald's Restaurants are owned and managed by Vikram Bakshis Connaught Plaza Restaurants Private Limited. 2. How do I contact McDonald's India [Western Region] head office? As there are two companies that run McDonalds in India, you can contact either the Western Zone office or the Northern Zone office for any queries. For the Western Zone You can reach the Customer Service department of Hardcastle Restaurants Pvt. Ltd. at 3001 3001, Ext 531

Or write to us at: Hardcastle Restaurants Pvt Ltd Customer Relations Ashiana, 69-C, Bhulabhai Desai Road, Mumbai 400 026 For the Northern Zone Connaught Plaza Restaurants Pvt. Ltd.13, Jor Bagh Market 1st Floor, New Delhi 100 003 Tel : 91 11 2460 4085 Fax : 91 11 2465 2108 E-mail : anita.mehra@mcdonaldsindia.com Additionally, you can contact our Bangalore office at the following address: Senapathy Whiteley Pvt. Ltd. 'Casa Fina' 5 Primrose Rd Bangalore 560025 Tel: 91 80 559 3307 Fax: 91 80 559 3392 E-mail: sharan@senapathy.com Products 1. Are your vegetarian products 100% vegetarian? Yes. All our vegetarian products are 100% vegetarian. Even our mayonnaise was specially developed for Indian consumers and hence does not contain any egg. Additionally, our soft serves too do not contain any egg and are 100% vegetarian. We take great efforts to ensure that our vegetarian products are kept distinctly from our non-vegetarian products right from our suppliers end till they are served to our customers. 2. How does McDonald's ensure that food is prepared properly?

Serving our customers great tasting, high quality food is our top priority. All menu items at McDonald's are prepared for our customers under a carefully monitored process using specialised equipment. For example, we conduct a series of tests and restaurant audits every day to ensure that our procedures are being followed and our high standards are being met. We train our crew members extensively on all food safety and food handling processes. Trainees work shoulder-to-shoulder with crew trainers while they learn the operational skills necessary for running each of the 25 positions in our restaurant from front counter to the grill area. We follow strict procedures not only at the restaurant level but also at the supplier end. All suppliers adhere to Indian government regulations on food, health and hygiene while continuously maintaining McDonald's recognised standards. As the ingredients move from farms to processing plants to the restaurant, McDonald's Quality Inspection Programme (QIP) carries out quality checks at over 20 different points in the Cold Chain system. Setting up of the Cold Chain has also enabled us to cut down on operational wastage Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety that emphasizes prevention of illness or presence of microbiological data within our suppliers' facilities and our restaurants rather than its detection through inspection. Based on HACCP guidelines, control points and critical control points for all McDonald's major food processing plants and restaurants in India have been identified. The HACCP verification is done at least twice in a year and certified. 3. Who ensures that McDonald's is providing me with a quality meal? In keeping with McDonalds commitment worldwide, McDonalds India serves only the highest quality products. The attention to food quality started long before the first restaurant opened. McDonalds India has established close relationships with local suppliers who provide McDonalds with the highest quality and freshest ingredients to make its products. All suppliers adhere to Indian government regulations to food, health and hygiene while continuously maintaining McDonalds own recognized standards. Quite often, these self-imposed standards are more rigorous than those imposed on us by government and regulatory bodies.

McDonalds has established an extensive cold chain distribution system in India to ensure that the products that arrive at the restaurant from suppliers all over India are absolutely fresh. In the restaurants, products and suppliers are used on a first-in, first-out basis to ensure freshness. All McDonalds products are prepared using the most current state-of-the-art cooking equipment to ensure quality and safety. On an average 20 different quality checks are carried out before any product is served to our customers. Employment & Training How do you train your employees? At McDonald's training never stops. Our training policies are based on the philosophy of our founder Ray Kroc who believed that, If you take care of your people the business takes care of itself. Training is a combination of on-floor and classroom training provided through our Learning and Development Team with exposure to the various aspects of the business. Crewmembers are trained extensively on all food safety and food handling processes. Our trainees work shoulder-to-shoulder with crew trainers while they learn the operational skills necessary for running the restaurant from the front counter to the grill area. Franchising 1. Does McDonalds India franchise? McDonalds India does not offer a franchise. In India, McDonalds is a joint-venture company managed by Indians. Amit Jatias company, Hardcastle Restaurants Private Limited owns and manages McDonald's restaurants in the west. While in the north, McDonald's Restaurants are owned and managed by Vikram Bakshis Connaught Plaza Restaurants Private Limited. The two companies either buy or take premises on a long-term arrangement. 2. What does McDonalds require in order to open a restaurant?

In terms of space : Minimum of 2,500 3,000 square feet carpet area on the ground floor with a clear height of 11 feet and a frontage of at least 35 to 40 feet. In terms of investment : The joint venture company makes majority of the investments. Investments on the part of the owner would be those that involve getting the civil work of the premises complete and the site approved as a restaurant and other firsttime licenses required to run the business. 3. What kind of returns can be expected? Expected returns are site-specific and hence, would vary from place to place. Nevertheless, we offer a percentage of the turnover / sales generated from the premises as a compensation for the property. 4. What are the criteria for choosing premises? Generally we prefer to be in a location convenient to people. We look for the following generators to support our business: home, shopping, work, entertainment, education and transit points such as stations or bus depots. We look to have support from all generators or a combination of at least 4 of these generators to open a restaurant. *Please note statistical information was last updated in March 2005.

McDonald's - A Global Phenomenon McDonald's opened its doors in India in October 1996. Ever since then, our family restaurants in Mumbai, Delhi, Pune, Ahmedabad, Vadodara, Ludhiana, Jaipur, Noida Faridabad, Doraha, Manesar and Gurgaon have proceeded to demonstrate, much to the delight of all our customers, what the McDonald's experience is all about. Our first restaurant opened on 15th April 1955 in Des Plaines, Illinois, U.S.A. Almost 50 years down the line, we are the world's largest food service system with more than 30,000 restaurants in 100 countries, serving more than 46 million customers every day. Click here for more information on the history of McDonalds. Locally Owned McDonalds in India is a 50-50 joint venture partnership between McDonalds Corporation [USA] and two Indian businessmen. Amit Jatias company Hardcastle Restaurants Pvt. Ltd. owns and operates McDonald's restaurants in Western India. While Connaught Plaza Restaurants Pvt. Ltd headed by Vikram Bakshi owns and operates the Northern operations. Amit Jatia and Vikram Bakshi are like-minded visionaries who share McDonald's complete commitment to Quality, Service, Cleanliness and Value (QSC&V). Having signed their joint-venture agreements with McDonald's in April 1995, they trained extensively, along with their Indian management team, in McDonald's restaurants in Indonesia and the U.S.A. before opening the first McDonalds restaurant in India. Respect for local culture McDonald's India has developed a special menu with vegetarian selections to suit Indian tastes and preferences. McDonald's does not offer any beef or pork

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Press Kit

items in India. Only the freshest chicken, fish and vegetable products find their way into our Indian restaurants. In addition, we've re-formulated some of our products using spices favoured by Indians. Among these are McVeggie burger, McAloo Tikki burger, Veg. Pizza McPuff and Chicken McGrill burger. We've also created eggless sandwich sauces for our vegetarian customers. Even our soft serves and McShakes are egg-less, offering a larger variety to our vegetarian consumers. International Standards McDonald's India's local suppliers provide us with the highest quality, freshest ingredients. Complete adherence to the Indian Government regulations on food, health and hygiene is ensured, while maintaining our own recognized international standards. Fast, friendly service - the hallmark of McDonald's restaurants the world over is the mantra we abide by. Stringent cleaning standards ensure that all tables, chairs, highchairs and trays are sanitised several times each hour. Such meticulous attention to cleanliness extends beyond the lobby and kitchen to even the pavement and immediate areas outside the restaurant. Our Philosophy "We take the burger business more seriously than anyone else." When McDonald's founder, Ray Kroc made that memorable statement, he was letting the world in on the philosophy and secret behind McDonald's phenomenal success. Our vision to be Indias "best" quick service restaurant experience is supported by a set of principles and core values [McDonalds Way] The principles that guide us

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Supplier Chain Learn more about our supplier chain and stringent quality standards. Click here...

Quality, Service, Cleanliness & Value - It is an unflinching McDonald's ideology that our customers must always get quality products, served quickly and with a smile, in a clean and

pleasant environment; and all at a fair price

We are committed to exceeding our customers' expectations in every restaurant every time. We have a passion and a responsibility for enhancing and protecting the McDonald's brand. We believe in a collaborative management approach, employing a mutually respectful business philosophy, We will seize every opportunity to innovate and lead the industry on behalf of our customers.

Competition