Operational Difference Between Mcdonald's and Burger King

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Operational Differences Between McDonald’s & Burger King
McDonalds (McD’s) and Burger King (BK) are key players in the fast food industry and have been competing for many years. They both provide similar food that is prepared quickly for a low price. So what sets them apart? The difference between McD’s and BK is their corporate culture – operational management. The manufacturing method at McD’s follows the “Doing It All For You” versus “Having It Your Way” at BK. The “Made to Stock” strategy at McDonald’s depends on an inventory of products, with great emphasis on the standard sized patties, which are made prior to processing a customer order. This means that when a sale is made and food delivered to the customer, the products in the order come from “the bin” – finished goods inventory. Please refer to Exhibit 1 for the process flow diagram of McD’s. The Burger King “Made to Order” strategy entails an assembly to order method with multiple product options tailored to the customer preference. At BK the “steam table” is used to assemble each order at the time the order has been placed. The “Made to Order” method relies on semi-finished inventory this is due to the fact that the whoppers and burgers are different sizes and therefore require pre-assembly of buns and patties. Once assembled, the burgers and sandwiches sit in the steam table for up to 10 minutes which are discarded if not sold within that time. While this step in the BK process can lead to waste of goods it supports their core value of “Have It Your Way”. Please refer to Exhibit 2 for the process flow diagram of BK. Exhibit 3 and 4 provide detailed analysis of the production process at McDonald’s and Burger King. The other major difference between the two fast food chain restaurants is how the burgers are made. For example, at McD’s hamburgers are cooked on the grill using a “batch…...

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