Вы находитесь на странице: 1из 70

Fast food

industry

KFC Deals McDonalds Pizza Hut Deals

Spice Up SubWay
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.

• Transmittal Detail.

• Background.

• Methodology.

• Highlights
• 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
• Table of content.

Index Chapter Title page.


Table of Table.

Index Title Page number


Chapter No 1
• Introduction
• Fast Food Industry:
• Employment Relations In Fast Food Industry:
• FAST FOOD CHAINS IN AMERICA:
• FAST FOOD INTRODUCE IN WORLD:
• Denmark
• Netherland

• Austria

• Belgium
• 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 French-
fried 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

• 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 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.

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
When and where was fast food started? 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
specific task,and pizzas
i.e. make theleading the way.
French fries
But these two European dishes did or not getthe
make the fast food
burgers or get treatment until after
the drinks, etc.
Food was made with a “Speedee
Richard and Maurice McDonald opened the world's first fast food restaurant Service
in San Bernadino, California, in 1948. System” designed by the McDonald
brothers and it revolutionized the restaurant
business. They advertised the benefits of
Fast food is the term given to manytheir items that
system as can be prepared
“Imagine – No Carhops and– served
quickly. While any meal with low preparation
No Waitresses time
– Nocan be considered
Dishwashers – No Busto be
fast food, such as TV dinners, typically
Boys the– Theterm refers System
McDonald’s to foodis sold
Self- in a
restaurant or store which is rapidlyService!”
prepared and p.20)
(Schlosser, served to the customer in a
packaged form for take out/take away. The term "fast food" was recognized
in a dictionary by Merriam-Webster
Because of this “SpeedeeinService
1951.System” that the McDonald
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 Old-
Fashioned 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, co-
founder 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

• 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 Wholly owned subsidiary
Industry Fast food
Genre 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 re-
branding 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 "spin-
off" 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

• 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
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

• 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]
• 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 KFC-
only 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.

Discontinued products

• 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,
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 Public
NYSE: MCD
Traded as
Dow Jones Industrial Average Component
Industry Restaurants
May 15, 1940 in San Bernardino, California;
Founded
McDonald's Corporation, April 15, 1955 in Des Plaines, Illinois
Richard and Maurice McDonald McDonald's restaurant concept;
Founder(s)
Ray Kroc, McDonald's Corporation founder.
Headquarters Oak Brook, Illinois, U.S.
Number of
32,000+ worldwide[1]
locations
Area served Worldwide
Key people James A. Skinner
(Chairman & CEO)
Fast food
Products (hamburgers • chicken • french fries • soft drinks • coffee • milkshakes •
salads • desserts • breakfast)
Revenue US$ 24.075 billion (2010)[2]
Employees 400,000 (January 2010)[2]
McDonalds.com
Website
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-and-
roll–themed restaurant.[15] In Victoria, British Columbia, there is also a McDonald's with a 24-
carat (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 recycled-
content 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.

Вам также может понравиться