In Canada the majority of fast food chains are American owned or were originally American owned but have since set up a canadian management/headquarters locations such as Panera Bread, chipotle mexican Grill, five guys, and Carl's. Although the case is usually American fast food chains expanding into canada, canadian chains such as Tim Hortons have expanded into 22 states in the United States, but are more prominent in border states such as New York and Michigan. Tim Hortons has started to expand to other countries outside of North America. The pita pit franchise originated in Canada and has expanded to the United States and other countries. The canadian Extreme pita franchise sells low fat and salt pita sandwiches with stores in the larger Canadian cities. Other Canadian fast food chains such as Manchu wok serve north American style Asian foods; this company is located mainly in Canada and the usa, with other outlets on us military bases on other continents.
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Coffee chain country Style operates only in Ontario, and competes with the famous coffee and donut chain Tim Hortons. Maid-Rite restaurant is one of the oldest chain fast food restaurants in the United States. Founded in 1926, their specialty is a loose meat hamburger. Maid-Rites can be found in the midwest - mainly iowa, minnesota, illinois, and Missouri. International brands dominant in North America include McDonald's, burger anterolisthesis King and Wendy's, the number three burger chain in the usa; Dunkin' donuts, a new England -based chain; automobile oriented Sonic Drive-in 's from Oklahoma city ; Starbucks, seattle-born coffee-based fast food beverage corporation; kfc and. Brands ; and Domino's pizza, a pizza chain known for popularizing home delivery of fast food. Subway is known for their sub sandwiches and are the largest restaurant chain to serve such food items. 15 quiznos a denver-based sub shop is another fast-growing sub chain, yet with over 6,000 locations it is still far behind Subway's 34,000 locations. Other smaller sub shops include Blimpie, jersey mike's Subs,. Goodcents, jimmy john's, and Firehouse. A w restaurants was originally a united States and Canada fast food brand, but it is currently an International fast food corporation in several countries.
Citation needed Other prominent international fast food companies include burger King, the number two hamburger chain in the world, known for promoting its customized menu offerings ( have it your way ). Another international fast food chain is kfc, which sells Chicken-related products and is the number 1 Fast food company in the people's Republic of China. Multinational corporations typically modify their menus to cater to local tastes, and most overseas presentation outlets are owned by native franchisees. McDonald's in India, for example, uses chicken and paneer rather than beef and pork in their burgers because hinduism traditionally forbids eating beef. In Israel some McDonald's restaurants are kosher and respect the jewish Shabbat ; there is also a kosher McDonald's in Argentina. In Egypt, bangladesh, indonesia, morocco, saudi Arabia, malaysia, pakistan, and Singapore, all menu items are halal. North America edit many fast food operations have more local and regional roots, such as White castle in the midwest United States, along with Hardee's (owned by cke restaurants, which also owns Carl's., whose locations are primarily on the United States West coast Krystal. Also, whataburger is a popular burger chain in the American south, and Jack in the box is located in the west and south. Canada pizza chains Topper's pizza and pizza pizza are primarily located in Ontario.
13 Business edit consumer spending edit In the United States, consumers spent about US110 billion on fast food in 2000 (which increased from 6 billion in 1970). 14 The national Restaurant Association forecasts that fast food restaurants in the us will reach 142 billion in sales in 2006, a 5 increase over 2005. In comparison, the full-service restaurant segment of the food industry is expected to generate 173 billion in sales. Fast food has been losing market share to so-called fast casual restaurants, which offer more robust and expensive summary cuisines. Citation needed major international brands edit McDonald's, a fast food supplier, opened its first franchised restaurant in the us in 1955 (1974 in the uk). It has become a phenomenally successful enterprise in terms of financial growth, brand-name recognition, and worldwide expansion. Ray kroc, who bought the franchising license from the McDonald brothers, pioneered concepts which emphasized standardization. He introduced uniform products, identical in all respects at each outlet, to increase sales. Kroc also insisted on cutting food costs as much as possible, eventually using the McDonald's Corporation's size to force suppliers to conform to this ethos.
This makes it possible for kitchen crew people to view orders placed at the front counter or drive through in real time. Wireless systems allow orders placed at drive through speakers to be taken by cashiers and cooks. Drive through and walk through configurations will allow orders to be taken at one register and paid at another. Modern point of sale systems can operate on computer networks using a variety of software programs. Sales records can be generated and remote access to computer reports can be given to corporate offices, managers, troubleshooters, and other authorized personnel. Food service chains partner with food equipment manufacturers to design highly specialized restaurant equipment, often incorporating heat sensors, timers, and other electronic controls into the design. Collaborative design techniques, such as rapid visualization and computer-aided design of restaurant kitchens are now being used to establish equipment specifications that are consistent with restaurant operating and merchandising requirements.
Fast food business plan, free download for Windows
It is usually rapidly served in cartons, bags, or in a plastic wrapping, in a fashion which reduces operating costs by allowing rapid product identification and counting, promoting longer holding time, avoiding transfer of bacteria, and facilitating order fulfillment. In most fast food operations, menu items are generally made from processed ingredients prepared at central supply facilities and then shipped to individual outlets where they are cooked (usually by grill, microwave, or deep-frying) or assembled in a short amount of time either in anticipation. Following standard operating procedures, pre-cooked products are monitored for freshness and disposed of if holding times become excessive. This process ensures a consistent level of product quality, and is key to delivering the order quickly to the customer and avoiding labor and equipment costs in the individual stores. Because of commercial emphasis on taste, speed, product safety, uniformity, and low cost, fast food products are made with ingredients formulated to achieve an identifiable flavor, aroma, texture, and "mouth feel" and to preserve freshness and control handling report costs during preparation and order fulfillment. This requires a high degree of food engineering.
The use of additives, including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product. Value meals edit a value meal is a group of menu items offered together at a lower price than they would cost individually. A hamburger, side of fries, and drink commonly constitute a value meal—or combo depending on the chain. Value meals at fast food restaurants are common as a merchandising tactic to facilitate bundling, up-selling, and price discrimination. Most of the time they can be upgraded to a larger side and drink for a small fee. The perceived creation of a "discount" on individual menu items in exchange for the purchase of a "meal" is also consistent with the loyalty marketing school of thought. 12 Technology edit to make quick service possible and to ensure accuracy and security, many fast food restaurants have incorporated hospitality point of sale systems.
Originally opened in 1953, the founders and owners of the chain, kieth. Kramer and his wife's uncle matthew Burns, opened their first stores around a piece of equipment known as the Insta-Broiler. The Insta-Broiler oven proved so successful at cooking burgers, they required all of their franchises to carry the device. 9 by 1959 McLamore and Edgarton were operating several locations within the miami-dade area and were growing at a fast clip. Despite the success of their operation, the partners discovered that the design of the insta-broiler made the unit's heating elements prone to degradation from the drippings of the beef patties. The pair eventually created a mechanized gas grill that avoided the problems by changing the way the meat patties were cooked in the unit.
After the original company began to falter in 1959, it was purchased by McLamore and Edgerton who renamed the company burger King. 11 While fast food restaurants usually have a seating area in which customers can eat the food on the premises, orders are designed to be taken away, and traditional table service is rare. Orders are generally taken and paid for at a wide counter, with the customer waiting by the counter for a tray or container for their food. A " drive-through " service can allow customers to order and pick up food from their cars. Nearly from its inception, fast food has been designed to be eaten "on the go" and often does not require traditional cutlery and is eaten as a finger food. Common menu items at fast food outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, french fries, chicken nuggets, tacos, pizza, and ice cream, although many fast food restaurants offer "slower" foods like chili, mashed potatoes, and salads. Cuisine edit modern commercial fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment.
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7 by 1961, Kroc had bought out the brothers and created what is now the modern McDonald's Corporation. One of the major parts of his business plan was to promote cleanliness of his restaurants to growing groups of Americans that had become aware of food safety issues. As part of his commitment to cleanliness, Kroc often took part in cleaning his own Des Plaines, Illinois outlet by hosing down the garbage cans and scraping gum off the cement. Another concept Kroc added was great swaths of glass which summary enabled the customer to view the food preparation, a practice still found in chains such as Krispy Kreme. 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 suburban families. 8 At roughly the same time as Kroc was conceiving what eventually became McDonald's Corporation, two miami, florida businessmen, james McLamore and david Edgerton, opened a franchise of the predecessor to what is now the international fast food restaurant chain Burger King. McLamore had visited the original McDonald's hamburger stand belonging to the McDonald brothers; sensing potential in their innovative assembly line -based production system, thesis he decided he wanted to open a similar operation of his own. 9 10 The two partners eventually decided to invest their money in Jacksonville, florida -based Insta-burger King.
William Ingram's and essay Walter Anderson's White castle system created the first fast food supply chain to provide meat, buns, paper goods, and other supplies to their restaurants, pioneered the concept of the multi-state hamburger restaurant chain, standardized the look and construction of the restaurants themselves. The McDonald's Speedee service system and, much later, ray kroc 's McDonald's outlets and Hamburger University all built on principles, systems and practices that White castle had already established between 19The hamburger restaurant most associated by the public with the term "fast food" was created. Richard and maurice McDonald opened a barbecue drive-in in 1940 in the city of San Bernardino, california. 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 could 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. By 1954, The McDonald brothers' stand was restaurant equipment manufacturer Prince castle 's biggest purchaser of milkshake blending machines. Prince castle salesman ray kroc traveled to california to discover why the company had purchased almost a dozen of the units as opposed to the normal one or two found in most restaurants of the time. Enticed by the success of the McDonald's concept, Kroc signed a franchise agreement with the brothers and began opening McDonald's restaurants in Illinois.
called the automat in New. 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 the first Horn hardart Automat in Philadelphia in 1902, but their "Automat" at Broadway and 13th Street, in New York city, created a sensation. Numerous Automat restaurants were built around the country to deal with the demand. Automats remained extremely popular throughout the 1920s and 1930s. The company also popularized the notion of "take-out" food, with their slogan "Less work for Mother". Some historians concur that a w, which opened in 1921 and began franchising in 1923, was the first fast food restaurant (E. Thus, the American company White castle is sometimes considered the second fast-food outlet in Wichita, kansas in 1921, selling hamburgers for five cents apiece from its inception and spawning numerous competitors and emulators. What is certain, however, is that White castle made the first significant effort to standardize the food production in, look of, and operation of fast-food hamburger restaurants.
1940) and, kfc (est. 1952) 3 4 5 6 are multinational corporations with outlets across the globe. Variations on the fast food restaurant concept include fast casual restaurants and catering trucks. Fast casual restaurants have higher sit-in ratios, offering a hybrid between counter-service typical at fast food restaurants and a traditional table service restaurant. Catering trucks (also called food trucks) often park just outside worksites and are popular with factory workers. Contents, history edit, see also: History of gps the hamburger, white castle (restaurant), and History of McDonald's The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject. You may improve this article, discuss the issue on the talk page, or create a new article, as appropriate.
Fast food business plan sample pdf - definition, topics & Examples
A fast food restaurant, also known as a quick service restaurant qSR ) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service. The food served in fast food restaurants is typically part of a " meat-sweet diet offered from a limited menu, cooked in bulk in advance word and kept hot, finished and packaged to order, and usually available for take away, though seating may be provided. Fast food restaurants are typically part of a restaurant chain or franchise operation that provides standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. The term "fast food" was recognized in a dictionary. 1, arguably, the first fast food restaurants originated in the United States with. White castle in 1921 and, a w in 1923. 2, today, american-founded fast food chains such.