Any dish that takes more than a minute to assemble would not find its way into this kitchen. While connoisseurs of fine dining will crinkle their noses at the thought, this is one of the factors that gives the world’s largest selling fast food chain its size.
McDonald’s replicates the same efficiency, which does not detract from the taste, in its Indian market as well. How it laid the groundwork years before it launched its first India store in 1996 has been chronicled in detail.
After securing a place on the breakfast table, McDonald’s now wants to play a larger role in main meals.
Last month, it launched a new range of burgers and wraps with chunkier and spicier fillings called Spicy. The range will ensure that consumers don’t turn away from its outlets when looking for a full meal. It will also make for larger tickets as McDonald’s adds outlets faster than before. But what the launch does not reveal is how the quick service restaurant chain worked backwards — as far back as the equipment vendor in the supply chain to get the new products tailored to its vision. Read on.