SWOT analysis of MCDONALD’S – Serving Fast Food

Presented by

Vignesh .C. J

8uta45

INTRODUCTION• Ray Kroc opened the first McDonald’s restaurant in 1955.

• Initially offered limited menu of high quality and

moderately priced food.

• Maintained QSC&V ( Quality, Service, Cleanliness,

Value )

• In 1967 first restaurant outside US in Canada

• McDonald’s vision is to be the major player in food service

around the world

WHY ???• Strong brand name.

• Excellent reputation

• Loyal customers.

• Value for money

• Learned how to run McDonald’s restaurant and maintain

QSC&V in US, Germany, England, Japan and Australia

• 22 Languages used for training for complete customer

satisfaction

SWOT ANALYSIS Strengths

QSCV PrincipleCustomer satisfaction and

Quality AssuranceTraining and Skill impartedStandardizationCompetitive Strategy

(Aggressive

Opportunities Increase in demand for fast

food worldwide Innovation Growing dinning-out market

(Especially young generations and middle age group)

Weaknesses

Current surveys reveal more focus on expansion than quality

Limited MenusPrice.

Threats Competitors rising quicklyCustomer satisfaction level

below competitorsDifferent variants of fast food

coming Junk food is considered bad for

health

SUGGESTIONS

• Be first in market

• Establish the brand as quickly as possible

• Advertising heavily

• Advertisements based on local themes and

reflect different environment.

• Create more awareness about the product

THANK YOU!!!