“Fast Food Franchise” Please respond to the following:

PART 1 PLEASE RESPOND IN 275 WORDS

ORIGINAL WORK, NO PLAGIARISM, 1 REFERENCE 

 

 

•Choose two fast food franchises, such as McDonalds and Burger King, and examine their facility layouts. Compare and contrast both food franchises, and discuss the differences in their layouts.

 

•Evaluate how each of the layouts enhance or hinder productivity and the customer experience. Support your answer.

 

 

 

PART 2 PLEASE RESPOND AND COMENT TO THIS DISCUSSION NO LESS THE 175 WORDS BASE ON 1 CREDIBLE RESORCE

 

“Fast Food Franchise” Please respond to the following:

 

Choose two fast food franchises, such as McDonalds and Burger King, and examine their facility layouts. Compare and contrast both food franchises, and discuss the differences in their layouts.

 

Thinking about the layouts from images for Chipotle and McDonalds and from what I have seen in personal experience.  I believe both are efficient but Chipotle more so than McDonald’s.  McDonald’s has been recently upgrading a bunch of their locations with more modernized accommodations for the customers, the actual kitchen upgrades are behind that of one of its competitors Chipotle.  McDonald’s all though it has a huge menu of offerings, lacks in the freshly prepared area, where Chipotle is almost like an assembly line of fresh food prepared at time of order with speed and accuracy.  McDonalds Kitchen area is somewhat organized, but doesn’t flow as well in peak times, sometimes you see people walking over top of each other.  Chipotle seems to flow in one direction, and everyone has their work area, McDonalds, sometimes looks like a free for all.

 

Evaluate how each of the layouts enhance or hinder productivity and the customer experience. Support your answer.

 

 

 

The layout for Chipotle enhances productivity.  The food is all grilled behind the customer counter and the customer is able to pick their menu items as specific as they please.  Food is refreshed from what is cooked behind them, and additional toppings are stored in refrigerated areas below for additional replenishment.  This allows the employees to focus on the customers and monitor their inventory and not get behind at peak times.  For McDonalds on the other hand, the back is chopped in to sections and it seems more difficult to prepare specialized orders efficiently.  There seems to be a lot of employee’s crossing over back and forth for items, which seems to make them lose productivity.

APA FORMAT, ORIGINAL WORK, NO PLAGIARISM, 1 REFERENCE PARTS, PART 1 PLEASE RESPOND IN 275 WORDS, PART 2 COMMENT TO THIS DISCUSSION NO LESS THE 175 (PLEASE AGREE WITH ONE OF THE STATEMENTS AND FIND ADDITIONAL INFORMATION)