1. By:
Emilyanne Smith, President of McDonald
Zhicheng Wang, Director of Culinary Innovation
Sumana Prasai, Senior Director of Nutrition
Gabriela Cevallos, Marketing Director
Adam Kazawic, Head Architect
i’m lovin’ it!

2. History
McDonald's was founded in 1948 by brothers, Dick and Mac McDonald.
Together they opened up their own burger stand in San Bernardino
California. Today McDonalds has grown from that little burger stand to a
global fast-food chain.
 McDonalds has more than 30,000 locations in 118 countries.

3. What do we Offer?
McDonalds has a wide variety of menu options that are
healthier and more nutritious compared to their leading
competitors.
Our meals provide daily servings of fruit, vegetables,
whole grains, calcium, vitamin D, and protein.

4. What do we offer?
What we have that stands out from other
places?
Healthy menu options
Foods from different countries
Open 24/7
Delivery to anywhere on campus
Variety of different food

5. How we will benefit ean University?
 We will be able to employee 40% of our student body that’s
6,400 students who will be employed.
 Bring in revenue to the school; the average McDonalds
make about $8000 a day.
 Locally on campus so it is easy and convenient
 Accepts Kean’s Cougar dollars, or Flex Dollars.

6. Zhicheng Wang - Director of Culinary Innovation

7. Main Menu
• Breakfast
• Drink & Desserts
• Salads & Snacks
• Burgers & Sandwiches

8. Multinational Menu

9. Vegetarian Menu
Kean Special MenuKean Special Menu

10. Perceptual Map of Fast Food Industry
High Price
Low Price
Limited
Choice
Wild
Choice

11. McDonald's: Valuable & Affortable
55-Cent Program
McDonald's will surrender parts of profits and lower
down the original price by 55 cents.

12. Nutrition
COMMITMENT TO IMPROVE NUTRITION
CHOICES
BY:
SUMANA PRASAI, Senior director of Nutrition

13. Does McDonald give Obesity? Find out truth!
“SUPERSIZE ME”
Morgan Spurlock
gained 30 pounds and
saw his health
deteriorate.
5000 calories a day food
from McDonald.
Deliberate selection of
food with high calories.
No physical activity!

14. “Salad Without Dressing Me”
It proves that loss of body weight and lower
cholesterol is possible from our food menu.
Experiment was done by Jared Caputo; a filmmaker
Eating only McDonald's salads sans dressing, and
running a reasonable five miles a day for a month.
Results: a decimated, frail and exhausted Caputo
“Salad Without Dressing Me' proves that to every
action, there is an equal and opposite reaction.”

15. It’s not about classifying foods as
“healthy” or “unhealthy.” It’s all about
integrating balance and moderation
into your diet.
Fruit N Yogurt
parfait
Egg mcmufffin
hamburger

16. Evolving food menus: Nutrition
progress
About 80% of mcdonald’s national menu choices are
400 calories or less.
Since 2011, our menu innovation team has reduced
sodium across our national menu of food choices by
11%.
Since the introduction of McDonald's oatmeal line in
Jan, 2011, the company has served up more than 427
million servings of whole grains.
McDonald’s uses a Canola blend cooking oil where all
fried menu items in McDonald’s U.S. restaurants are
now 0 grams trans fat per serving.

17. Nutritional Management
The first fast food restaurant to make complete nutritional
information available to customers (1970’s)
Detailed nutritional information on the reverse side of tray
liners and in Nutrition Fact Brochures
Employee ‘participation in an e-learning program about
nutrition and calories on company’s menu.
Offer more nutrition-minded menu options and include
nutrition and active lifestyle messages in our marketing
initiatives.

18. Who are our Suppliers?
Lopez Food Inc. - 100% inspected beef no additives, no
fillers, no extenders for more than 25 years
Tyson Foods and Keystone Foods - Chickens
 USDA-inspected suppliers in Australia and New Zealand
The fish in our Filet-O-Fish sandwich is 100% wild-caught
Alaskan Pollock responsibly sourced from an MSC-
certified sustainable fishery.
All of our egg products come to us through our world-class
supply chain experts, such as Cargill Kitchen Solutions
The McCafé Espresso coffee beans come from Central and
South America and the mountainous regions of
Indonesia, while the Premium Drip Coffee blend comes
from the mountains of Columbia, Guatemala and Costa
Rica

19. Sustainability
 Support Kean Motto of “Going Green”
 Three approach: reduce; reuse, and recycle
 Committed to diverting as much waste as possible from the solid
waste stream.
 come up with countless small ways to make a big impact
 Switching to unbleached paper napkins made from recycled
materials
 82% of McDonald’s consumer packaging is made from renewable
materials, and we’re aiming for higher percentages in the future.

20. Marketing Director
Gabriela Cevallos
Marketing Strategy

21. Promotions
Flex Plan System
Students will be able to spend their Flex dollars at
McDonald’s restaurant as they do at any other campus
food service location.
Rewards Program
Punch card: Once a student gets the required number of
punches, he receives a reward
3 Punches = 1 free drink
5 punches = 1 free sandwich
10 punches = 1 free meal
15 punches = surprise gift including cash

22. Job Opportunities
40% of our staff will be formed by Kean Students
Job Positions Available for Students:
Cashiers
Kitchen helpers
Delivery guys
Salary
Cashiers and kitchen helpers = $8.50 per hour
Delivery guys = $ 9.00 per hour
Employee’s Incentives
McGold card and other discounts
Operation Hours
Open 24/7
Positions available for all three shifts

23. Internships
McDonald’s offers college-level
internships usually designed for:
Business students
IT undergrad students
MBA-level students
Interns must make a 2-year
commitment and work 20 hours
during the school year to receive an
education income

24. Scholarships
 “If we are going to go
anywhere, we’ve got to have
talent. And, I’m going to put
my money in talent.”
– Ray Kroc
 Every academic year,
McDonald’s selects one
outstanding student-employee
applicant from each state to
receive a $2,500 scholarship
 Three students judged to
demonstrate the highest
commitment to school, work
and community service are
selected and named “Scholar of
the Year” with a $5,000
scholarship.

25. Head Architect
Adam Kazawic

26. Location

27. Location
Restaurant will be a totally separate building built on
the “Cougar Walk”
In between the CAS, TEC, and University Center
Most convenient location on campus
Will take approx. 4 months to build

28. Design
State of the Art Facility, will be two stories
Kitchen & tables on 1st
floor, Lounging area with
additional tables on 2nd
floor
Will also have an outside patio with overhang for
outside enjoyment
Equipped with Walk-Up window for fast student
convenience

29. Design
Cameras will be installed in all areas of the restaurant
for security
Will be furnished will the most comfortable furniture
on the market
Play Palace will also be built to provide fun activities
for children from Kean University’s Child Care Center

30. Budget & Staffing
McDonald’s will be providing all of the funds in order
to construct and build the restaurant
Staffing will include 40% of the student population
and 60% will be staffed by Gourmet Dining
McDonalds of Kean University will be open 24 hours
7 days a week

31. Conclusion
Approximately 16,000 students attend Kean
Currently only have three restaurants to choose from
Constructing a McDonalds will be extremely
beneficial to the Kean community
Since we provide a large selection of delicious food
with valuable prices that people love, we KNOW that
McDonalds is the best choice for an additional
restaurant on campus.

32. Thank You!