Homework 3. McDonalds

   

     McDonalds was founded in 1955 when Ray Kroc began to turn his small burger joint into the biggest fast food restaurant cooperation in the world. Kroc by taking a big risk was able to generate a profit much larger then his loss and thus became a successful entrepreneur. He had many great ideas that helped design the entire fast food world. Some examples of this are fast, convenient and cheap food. McDonalds was also the first fast food place to come out with the drive-through. From the starting base of that small burger joint combined with all these great ideas the biggest fast food cooperation was formed.
     Today McDonalds is as successful as ever but it has gone through much change since its opening day. Now a days they have one head chef who was a top graduate of his class at a culinary school and his team designing all of McDonalds new entrees. Since he has been working for the organization all kinds of new menu options have become available, including much healthier alternatives. Some examples are the numerous salads offered, grilled chicken and the parfait. In addition to this they have also taken the opportunity to expanded themselves to 116 other countries. McDonalds is a successful business that is only going to get bigger.
     McDonalds as successful as it is faces many major challenges. There are many critiquing their food concerning to the health issues that its creating. These same critics are pointing a finger at McDonalds playing a role in the increase of American obesity. However I don't think McDonalds is to blame because they have made changes to their menu and it has become increasingly healthier over the years. It gives its customers at several healthy options. After seeing these options I do not think McDonalds is to blame for the obesity rates whatsoever. Another problem McDonalds is faced with is cleanliness of its stores. This became a major issue in 2002 when they were putting all their money towards opening new stores and less focus on the stores already open. The stores were grimy and food was being served cold. To fix this they switched to a cook to serve process, generating much happier customers. The restaurants that they have opened over seas in poorer locations have been under much scrutiny. This happening because the are in general is very dirty and it is harder then ever to keep a store clean in these locations. Even with all there critics they continue to be the most successful food cooperation.