Main Entry: fast–food Pronunciation: \fas(t)-füd\Function: adjective Date: 19511 : of, relating to, or specializing in food that can be prepared and served quickly <a fast–food restaurant>2 : designed for ready availability, use, or consumption and with little consideration given to quality or significance.

Main Entry: fast–food Pronunciation: \fas(t)-füd\Function: adjective Date: 19511 : of, relating to, or specializing in food that can be prepared and served quickly <a fast–food restaurant>2 : designed for ready availability, use, or consumption and with little consideration given to quality or significance.

Fast food (also known as Quick Service Restaurant or QSR within the industry itself) is the term given to food that can be prepared and served very quickly. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.

YES!

Roadside shops have offered snacks-to-go since time immemorial and the country has a long tradition of indigenous fast-food served by a variety of street vendors.

South had 'Dosas' or the 'Phulkas' in the North, the 'VadaPav ', 'Samosas' or 'Bhelpuri in the West‘ or ‘Rolls’, ‘Chops’ and ‘Momo’ in East,

Mr. Dhirubhai Ambani is said to have started the first Fast Food venture by selling "pakora (Indian fast food snack)" to pilgrims in Mount Girnar over the weekends in 1932.

The fast-food giant McDonalds opened its first restaurant in India at Vasant Vihar in south Delhi on October 13, 1996 . The Pizza Hut franchise also stepped into the Indian fast food market by opening a dine-in restaurant at Bangalore.

Fast food is one of the world’s fastest growing food types. The fast food industry in India is growing by 41% a year.

The Indian fast food market is growing at the rate of 30-35% per annum.It’s reached to nearly USD 6 billion in 2007.

Foreign Investment holds about one-fourth of the total investments made in this sector.

INTRODUCTIONINTRODUCTION

• 1940 - First McDonald’s in USA• 1996 - First McDonald’s in India• Concept: American fast food (family restaurant)• 160 outlets in India in 22 cities with 4000 employees.

• BSM-basic shift manager- sharpening operation skills with training on safety & hygiene

• SAM- second assistant manager-analyzes information, gathers facts n sharpens observation skills.

• SM-systems management, deals with customer’s problem, and guest problems

• Various standard operating procedures for hygiene• New training for new machinery installed.• Service Enhancement Process• Consistent through CD-ROMs

TRAINING EMPLOYEESTRAINING EMPLOYEES

• Provides MBA programs for their employees in retail.• To keep them updated with various new strategies and plan

of the company.

• Crew Development, Restaurant Management, Mid-Management and Executive Development

• Training is a combination of on-floor and classroom training provided through our Learning and Development Team with exposure to the various aspects of the business.

• Crewmembers are trained extensively on all food safety and food handling processes.

• They learn the operational skills necessary for running the restaurant – from the front counter to the grill area.

TRAINING EMPLOYEESTRAINING EMPLOYEES

• Profit margin maintained at McDonald's ranges from 60% - 65%.

• Increase the rate once or twice a year.• E.g.: Rate increase by Rs.5 on few items.• Incase of recession the profit margins are reduced to 50%• Expansion Plans were held back during recession.• Inflation also causes reduction in profit margin.• Cut down staff during recession.

PROFIT MARGINSPROFIT MARGINS

• Wireless networking• Use of star rated cooking appliances • Automatic timers in deep-frying machines helps maintain

quality.• PlayStation 2 video games consoles• Internet terminals• Flat screen televisions, Touch screen TVs • Openzone WiFi hotspots for business users• Handheld devices used to take orders

TECHNOLOGICAL TECHNOLOGICAL ADVANCEMENTADVANCEMENT

• Food license• Police license • Fire brigade• Health license• Municipal License.

STRONG GOVERNMENTSTRONG GOVERNMENT

• McDonald’s uses networking equipment from Echelon Corporation to manage and reduce the energy consumption of its kitchens.

• McDonald’s is encouraging its kitchen equipment manufacturers to include Echelon’s power line technology in new equipment for McDonald’s.

• McDonald’s uses the Echelon equipment to provide communication and data exchange between pieces of kitchen equipment in its restaurants.

• All equipments are Energy Star Rated from IFB.

Energy-saving bulbs are used in outlets.

ENERGY CONSERVATIONENERGY CONSERVATION

• “Pay for performance” philosophy • Target Incentive Plan (TIP) links employee performance with

the performance of the business they support• Long Term Incentives• Recognition Programs• Performance Reviews• Free Employee Meals in the restaurants• Company Car Program

APPRECIATIONAPPRECIATION

RESTAURANT MANAGER

FIRST ASST. MANAGER

SECOND ASST MANAGER

TRAINEE MANAGER

TRAINEE FLOOR MANAGER

TRAINING SQUAD

CREW MEMBER

HIEARCHIAL STRUCTUREHIEARCHIAL STRUCTURE

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SHIV SAGARRESTURANTS

• Family managed business/ restaurant.• 5 branches in Mumbai.• Concept: Veg fast food (family restaurant)• Cusines: South Indian, Chinese, Pizza, Sandwich/Burgers, Punjabi, Veg Mughlai, etc.

• On the job.• Hiring experts. (e.g. Computer expert)• Hire people with many years of work experience.• Hire people from competitors.• Institute training for experienced staff.

• Profit margin maintained in South Indian restaurants ranges from 150% - 300%.

• Increase the rate once or twice a year.• Incase of recession the profit margins are reduced.• Inflation also causes reduction in profit margin.• Cut down staff during recession.

• Mostly manual to maintain authenticity of Indian taste.

• Introduced grinders ( grind pulses, seeds, etc)• Time reduced from 2 ½ hours to 15 mints with the

use of modern mechanism (grinder).• Machines cannot be used to a great extent to

maintain the authenticity of flavours.

• Food license• Police license • Shop establishment ( Gumasta)• Fire brigade• Health license• Mahanagar gas permission• Municipal License.

• Energy saving lights• Reduce A/c , switch off fans during odd hours.• Pipe gas for efficient use and provide safety from

leaking.• Using 3 phase meters to save on electricity.

• Incentives to waiters (number of orders on monthly basis)

• Promotion happens gradually with experience and efficiency.

• Main authority – proprietors

• Manger (Recruiting staff)

• Staff cannot take decisions. Work under mangers.

• Menu (proprietors)• Financial Aspects

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• 1967 - First Domino’s outlet in USA• 1996 - First Domino’s in India at New Delhi• It is one of the chains under Jubilant Food Works

Limited.• 300 outlets in India in 22 cities with 9000 employees.• Domino’s has introduced a new menu including

Mexican wrap & Italian pasta.• The USP of Domino’s is the “30 minute Delivery”

agenda.

• Ranked as the best employer in the Quick Service Restaurant industry in India.

• Store Managers aged 24-25 years work as mini CEO’s responsible for the other employees in the store.

• New training for new machinery installed.• Service Enhancement Process.

• Income for the year is about Rs420crores which around 50% more that the previous year.

• During inflation the price of the most items was increased by Rs 100/- to Rs 200/- on an average.

• Advanced machinery to store and cook pizza’s• Coming out with new technology to keep pizza’s hot

and crisp.• Use of advanced ovens and refrigerators.• Use of technology in home delivery system.• Using mobile as a tool for ordering via an application

called ‘ngpay’.

• Food license

• Police license

• Fire brigade

• Health license

• Municipal License.

• Energy-saving bulbs in outlets.• All equipments are Energy Star Rated from IFB.• Since Dominos main focus is on delivery & not on

dining in the restaurant uses fans instead of A/c.

• Employee Stock Option Plans : Company introduced program that grants stock

options to about 15% of store managers based on criteria such as sales growth and customer services.

• Domino’s believes that when an efficient store manager is appointed and he is able to get a high turnover, it will have ripple effect to the layers below.

• Domino’s is selectively hiring store managers, training them and motivating them with rewards.

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• India’s fast food industry is growing by 41% a year and is expected to generate a billion dollars in sales by 2015.

• There is large room for growth in tier-II cities, tier-III cities which are mostly untapped.

• The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies, skills and equipment.

• The food industry will need to transform itself towards offering newer products, both in terms of attributes as well as value proposition

Fahad Bilal Preema Gandhi

Priyank GalaSaptami Banerjee

Shariq Khan Vivek Sahasrabuddhe