![FAST FOOD INDUSTRY ,[object Object],[object Object],[object Object],[object Object],[object Object]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Recommandé
Contenu connexe
Tendances
Tendances (20)
En vedette
Similaire à 25752405 supply-chain-comparison-mc donalds-dominos-pizza-hut-india
Similaire à 25752405 supply-chain-comparison-mc donalds-dominos-pizza-hut-india (20)
25752405 supply-chain-comparison-mc donalds-dominos-pizza-hut-india
- 8. Non-Veg Menu
- 9. M c Cafe
- 10. Desserts
- 17. OUTSOURCING THE INGREDIENTS ITEM PLACE Cheese Dynamix Dairy Industries Ltd., Pune Dehydrated onions Jain Foods, Jalgaon Iceberg lettuce Trikaya Agriculture, Pune Chicken patty Vista Foods, Taloja Veg. Patty, Veg. Nuggets, Pie’s Kitran Foods, Taloja Chicken (dressed) Riverdale, Talegaon Buns Cremica Industries, Phillaur Eggless mayonnaise Quaker Cremica Pvt. Ltd., Phillaur Sesame seeds Ghaziabad Fish fillet patties Amalgam Foods Ltd., Kochi. Vegetable for the patties Finns Frozen Foods, Nasik and Jain Foods, Jalgaon Mutton and Mutton Patties Al Kabeer, Hyderabad
- 30. SUPPLY CHAIN DIAGRAM WHEAT REFRIGERATED TRUCK WAREHOUSE DOUGH RETAIL OUTLET
- 31. Outsourcing the Ingredients ITEM PLACE Wheat Jalandhar (Punjab) Cheese Karnal, Haryana Tomatoes Bhubaneshwar, Orissa Spice South India Baby Corn Nepal Exotic Vegetables Sri Lanka Pepperoni Australia Jalapeno Spain
Notes de l'éditeur
- Three Pillars of the Plan to Win Brand direction Freedom within a framework Measurable milestones More customers More often More brand loyalty More profitable best ingredients, strict standards, and proven preparation procedures value is defined as the total experience you receive for what you pay, and at McDonald’s, the total experience includes great food, friendly folks, a clean environment, as well as quick and accurate service.
- each support the weight of McDonald’s equally. For one to prosper, we each must prosper. SCM starts from procuring raw materials, converting them efficiently into finished products and despatching them to the final destinations.
- Cold chain refers vto the procurement warehousing transportation and retailing under controlled temp.
- 15 bulk cooling centres , is equipped with modern measuring and testing equipment , nearer to farmers farms, chilled immediately to two degrees Celsius to stop bacterial growth and preserve freshness. From this point onwards, until just before the burger is actually served in a McDonald’s restaurant hundreds of kilometers away, the temperature is never allowed to increase, . When the refrigerated milk arrives at the Dynamix plant at Baramati, the milk in every single tanker is thoroughly tested and rejected if found sub-standard, adulterated or contaminated. The sophisticated testing lab can check fat content with an accuracy of 0.1 per cent.
- lettuce could only be grown during the winter months but with McDonald's expertise in the area of agriculture provided assistance in the selection of high quality seeds, exposed the farms to advanced drip-irrigation technology, and helped develop a refrigerated transportation system allowing a small agri-business in Maharashtra to provide fresh, high-quality lettuce to McDonald's urban restaurant locations . pre-cooling room to remove field heat, a large cold room and a refrigerated van for transportation where the temperature and the relative humidity of the crop is maintained between 1º C and 4º C and 95% respectively. Vegetables are moved into the pre-cooling room within half an hour of harvesting. The pre-cooling room ensures rapid vacuum cooling to 2º C within 90 minutes
- Capability to produce frozen foods at temperature as low as -35 Degree Cel. to retain total freshness. Hi-tech refrigeration plants is to ensure that the frozen food retains it freshness for a long time and the 'cold chain' is maintained. keeping cultural sensitivities in mind, both processing lines are absolutely segregated and utmost care is taken to ensure that the vegetable products do not mix with the non-vegetarian products.
- The DCs have focused all their resources to meet McDonald's expectation of 'Cold, Clean, and On-Time Delivery' and plays a very vital role in maintaining the integrity of the products throughout the entire 'cold chain'. the DC receives items from different parts of the country. These items are stored in rooms with different temperature zones and are finally dispatched to the McDonald's restaurants on the basis of their requirements. Ramco Systems pdt “Marshal” ERP Implementation-order processing, order fulfillment, shipping, invoicing
- 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 it to cut down on operational wastage. HACCP emphasizes prevention within its suppliers' facility and restaurants rather than detection through inspection of illness or presence of microbiological data. The HACCP verification is done at least twice in a year and certified.
- About 90% of the company's 5,155 domestic stores are franchised . First, automatic delivery of raw materials cuts out a lot of the "back-of-store" activities letting store operators focus more on sales and customer service. the vertically integrated supply chain lets Domino's leverage the purchasing power of thousands of company-owned and franchised stores nationwide which can help keep down food costs
- has a supply chain in a limited number of its international markets; During 2007, Domino's international segment generated revenues of $126.9 million, of which approximately 52% resulted from the collection of franchise royalties and fees, accounting for 93% of the segment's $57.2 million in operating income
- Commissary processed the wheat and prepared the pizza dough. The pizza dough and other items prepared in commissaries were then sent to the retail outlets again in refrigerated trucks. The temperature inside the truck was fixed based on the distance between the retail outlets and the commissaries. This was to set the dough at a particular level when it reached the outlets. The retail outlets had to use up the processed dough within three days of delivery. If they failed to do so for some reason the entire quantity was discarded.
- Setting up of the Cold Chain has also enabled it to cut down on operational wastage