1. FAST FOOD RETAILING IN INDIA – raising the
quality and service bar
PRESENTED BY :
BHAVESH AMETA(04)
OLIVIA DUTTA (08)
RAHUL RAJ (24)
VIKAS KUMAR (39)

2. PROLOGUE
• The Indian fast food market.
• Key players

3. MCDONALD’S INDIA OPERATION
• JV between McDonald’s corporation and two India
partners.
• First restaurant in New Delhi opened on 13th October
1996
•A leading player today.
• Core Focus on : Quality, Environment, Price

4. SERVING THE INDIAN PALETTE
• Cheapest burger in the world
• Special product formulation to meet the Indian
taste buds
• No prok, no beef items, eggless mayonnaise in veg
items
• Additional investment at factory level to separate
veg and non- veg lines.
•Innovation in food is made through extensive
research – product test launch – product change

5. VALUE PROPOSITION
• Economic factors reviewed
• Price penetration strategy adopted to sustain long growth
• MCDONALD’S leverages economies of scale to maximize
value to customers
• It offers A BUNDLE of experiences
•“ value meal” and “happy price menu” : address value,
choice & flexibility

6. LOCATION
McDonald’s prefers to be located at place
convenient to people.
It requires a minimum space of 2,500-3000 sq feet
carpet area.
Feasibility studies are done upon location
finalization

7. The people & Training
• SERVICE (100 % satisfaction provided by
employees) fast, attentive, friendly,
accuracy of order taking & filling.
• Quality of service through training
• Indian employees were send to Indonesia
through joint ventures by MC. Donald's
• Induction training is to be provided to the
employees at the time of joining
• Crew members are specially trained for
food safety
• Restaurant leadership program me at
Hamburger university.