Tuesday, February 23, 2016
Thursday, February 11, 2016
McDonalds Business Analysis
McDonald's Business Analysis
Management
Since 2004. McDonalds CEO has been a man named Jim Skinner. He has
a real passion for the job. He believes in training and preparing McDonalds
workers. In fact he created a 9 month leadership institute (Kowitt, 2011). He also requires all his
executives train two people. One who can immediately replace them and one who
would be prepared to replace them in the future. He is a strong believe in
having qualified staff. Some may look at it as overly controlling while others
perceive this to be well thought out planning.
Production:
McDonalds utilizes mass
production, mass production of food in a quick and efficient manner. The
mass-production process requires each restaurant chain to have a distribution
network to carry the food to every restaurant .Warehouses store enormous amounts
of everything a restaurant needs, including food, paper products, utensils and
cleaning supplies. The warehouses then ship supplies to each restaurant by
truck. Warehousing and distribution, just like the management of the chain, is
centralized rather than handled by each restaurant (Standards, 2011).
Human Resources:
McDonalds has a man who is the
overseer of all human resources for McDonalds’ over 400,000 employees. His name
is Richard Floersch. Of course, when an employee from Red Creek, NY needs a day
off or has an issue with their insurance, they can’t call up Richard for help.
Each restaurant is run by a store manager who is in charge of all types of
human resource problems. Most of McDonalds restaurants are individually owned
and operated, but all are still supposed to follow the general rules and
regulations of the entity of McDonalds. Therefore, there are bound to be
problems which an employee feels are not solved at their restaurant level and
would feel the need to call out to higher management. In that case, employees
are given contact information for alternate sources to report their problem or concern
(Standards, 2011).
Financial:
McDonald’s financial focus
includes the evaluation of past performance and appraisal of future
opportunities, helping to ensure the company maximizes its strategic
capabilities. McDonald’s financial functions extend from each individual
restaurant up to the Board of Directors. Each individual McDonald’s restaurant
is structured as an independent business, with restaurant management
responsible for its financial performance.(Finance at McDonalds, 2008).
McDonald’s Finance Department has two key areas of responsibility: financial
reporting and management accounting. Although each of these functions has
different priorities, working together ensures the best financial position for
the company now and for the future. McDonalds utilizes what they call KPI ( key
performance indicators) as a means to measure and evaluate their performance. They
earn a profit from both the sales of the product and from the rent and royalty
income from the franchised restaurants.
Marketing:
According to McDonald's Global Chief Brand Officer Kevin
Newell , McDonalds marketing strategy
will be “Focusing on making more engaging ads, aggressively developing menu
items and fostering what he calls children's well-being”(York, 2012). The
restaurant is trying to hone in on the fact that people are more and more aware
of the foods they are feeding themselves and their children and are demanding
healthier options. McDonald’s isn’t only focusing on healthy options but also
food education and exercise. In 2012, McDonald’s was a sponsor of the Olympics
and utilized this position as a means of marketing toward the healthier
consumer. Marketing included national TV
spots, print, radio and digital ads.
References:
Kowitt,
Beth. (2011). Why McDonald's wins in
any economy. Fortune.
Standards of Business Conduct. ( 2011). Retrieved
November 26, 2012 from http://www.aboutmcdonalds.com/content/dam/AboutMcDonalds/Investors/9497_SBC_International_ENG-NZ%20v3%20final%20w%20letter%20061411.pdf
Finance at McDonalds. ( 2008). Retrieved December 4,
2012 from http://www.mcdonalds.co.uk/content/dam/McDonaldsUK/People/Schools-and-students/mcd_finance.pdf
York, Emily. ( 2012). McDonald's tying Summer
Olympics to new effort to promote children's well-being. Chicago Tribune.
Wine Menu Example
Whites
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Crispy
and Youthful . . . zesty, clean, and bright
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Pinot Grigio, Tesoro della Regina, Italy
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7
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Sauvignon Blanc, Governors Bay
Marlborough 2014, New Zealand
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7
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Silky and Smooth . . . refreshing,
bright, and velvety
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Pinot Blanc, Kupelweiser Pinot Bianco
Alto Adige, Italy
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8
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Riesling, Charles Smith Kung Fu, 2013,
Washington
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7
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Rich and Voluptuous . . . lavish
and elegant
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Chardonnay, Kendall Jackson, 2013,
California
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7
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Viognier, Michel Gassier A Capella Les Piliers,
2013, France
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9
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Reds
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Fruity Rosé and Reds . . . youthful,
vibrant, and charming
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Gamay, Domaine des Michelons Moulin A
Vent, 2011, France
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8
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Rosé, Domaine Fontanyl Rosé de Provence,
2014, France
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6
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Mellow and Complex . . . rich,
smooth, and velvety
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Pinot Noir, Olema Sonoma, California
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8
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Chianti, Tesoro della Regina Chianti
Classico, 2012, Italy
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8
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Bold and Intense . . . complex,
concentrated, and evolved
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Cabernet Sauvignon, Line Shack San
Antonio Valley, 2013, California
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9
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Zinfandel, Gnarley Head Old Vine, 2013,
California
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7
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References
Schmid,
A. & Laloganes, P. (2013) The Beverage Manager’s Guide to Wine, Beer,
& Spirits, Pearson
Total
Wine (2015) Retrieved from www.totalwine.com
Wednesday, February 10, 2016
A Food Network Program: Everyday Italian Marketing Discussion
Everyday Italian
I graciously chose "Everyday Italian" with host
Giada DeLaurentis..Born In Rome Italy she and her siblings and mom moved to
Southern California after her parent divorced. She grew up around Italian food
and cooking and thus became well known and started on the Food network channel.
Three segmentation would be demographic, Geographic and
Psychographic.
Demographic because the customers she is targeting into
neighborhoods of lifestyle categories.Geographic because the market is done by
region of a country or the world, in her case shas depicked the country (Italy)
and the food network is seen all over the world. The market size is huge and
climate is not an issue because you can watch the channel indoors. She does
however go to different places to show teh customers who watch different ideas
of shopping, how to purchase at the market and foods from other places as she
has visited them. Psycholographic is on the basis of personality, motives and
life style. It is clear that her personality wins the show, she is very
attractive and is a very pleasent person in real life and on the show. Her
lifestyle that she portrays in her show "Giada at home" is just that,
what you see is what you get. She is a real and genuine as they come.
The target market for her show is really anyone but people
who want to learn "Everyday
Italian" can watch her show and cook with ease as she makes it simple. I
have made many of her recipes and they are so good. My favorite is like a
"kabob" but with Swordfish wrapped in Pancetta and marinated in Olive
Oil and spices and cooked over an open fire or grill. I think what differentiates her from the
others is she is younger and has a pleasent demeaner about her. What appeals
customers to her show is that her recipes are easy to make, easy ingredients
and tatse delicious, if you dare to try them. She has inspired me to love her
personality, her cooking and her cookware that are sold at Target. I am
parshall to all Italian cooks on This network as I have been to Italy and
learned how they cook there from my Family in Italy. They have worked for a
well known restaurant and bakery and shared their cooking skills with me.
Saturday, February 6, 2016
An Eclectic Holiday Celebration
An Eclectic Holiday Celebration
The
USA is a melting pot of cultures. We have such a great opportunity to celebrate
the diversity of our great nation. During the holiday season, my family throws
a consecutive 12 day holiday celebration. We invite 12 different groups
(10 people per group on average) of family and friends over to our home to
share in the celebration of the holiday season. We ask everyone to bring and
share a favorite dish or beverage from their culture at the gathering. The
range of diversity of our friends and family is extraordinary, including
but not limited to folks from Irish, Colombian, French, Jamaican, Italian,
Jewish, Swedish, and Russian backgrounds. The food is always wonderful, and
the drinks can be even better. Everyone must write and explain the history
of the food or drink item with the group.
Are you considering an eclectic holiday celebration?
Here
are three of the best and festive Holiday drink recipes that have been shared
by my family and friends to consider trying during this Holiday season. Enjoy,
and may you all have a wonderful and safe holiday season!
Holiday Drink Recipe #1: Swedish Glogg
History:
Glogg is a
traditional drink of the Swedish & Finnish Advent season - Advent being the
six weeks leading up to the Birth of Christ on the 25th of December. Glogg is
traditionally made with red wine, and each small glass has a few almonds and
raisins in it as well as the drink. December in this region is a dark, wintry
time, and this hot drink helps keep the spirits cheered.
Glogg's
origins are with mulled wine - wine heated with spices. Mulled wine was known
to medieval Europeans and celebrated from at least 400AD. In the 1800s, a
special mulled wine was popular in Europe known as "Glühwein", which
began to incorporate the special Glogg ingredients - raisins and almonds. Glogg
also tends to have more sugar as well as a heavier alcohol content. Given the
frigid winters seen in Scandanavia, this can be quite necessary! Gingersnaps,
Gingerbread, and cinnamon rolls are pairings associated with glogg, as are good
friends and family!
•
2 (750 milliliter) bottles fruity red wine, such as a Maison
Louis Jadot Beaujolais
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1 (750 milliliter) bottle port wine
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3 (3 inch) ceylon cinnamon stick
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14 whole cloves
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1 orange, peel cut into thin strips
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1 cup white sugar, or to taste
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3/4 cup rum, or to taste
•
1/4 cup brandy, or to taste
•
1 cup raisins
•
1 cup slivered almonds
Directions:
Pour wine into a large pot. Bring to a boil over medium high
heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth,
tie with kitchen string and put into pot. Let boil for 15 minutes, stirring
occasionally. Stir in almonds and raisins and continue to boil for 15 more
minutes. Remove from heat.
Place a wire grill over the pot and cover with sugar cubes.
Slowly pour on brandy, making sure to completely saturate the sugar. Light
sugar with a match and let it flame. When sugar has melted, cover pot with lid
to extinguish flame.
Stir and remove spice bag. Serve hot in cups with a few almonds
and raisins.
Holiday Drink Recipe #2: Jamaican Sorrel Christmas Drink
This drink is
truly indicative of Christmas in Jamaica!!! Sorrel
is the Jamaican word for hibiscus, a flower which grows abundantly on the
island. Even though this drink is served on ice, sorrel retains the flavors of
the holiday season – cinnamon, all spice, fresh ginger. For those who wish, rum
sends it over the edge for a truly relaxing holiday season.
Ingredients:
2
cups whole, dried sorrel (a.k.a. dried hibiscus)
2
inches ginger, sliced in thin coins for mild flavor, or chopped/grated for
stronger flavor.
The
peel of 1 orange
2
cinnamon sticks
6
cups water
Sugar
to taste (about 1 cup seemed good to me)
For
diluting:
Water,
rum, and/or ice, as desired
Directions:
Peel
the orange and slice (or grate) the ginger. Add all ingredients to a pot, cover
and bring to a gentle simmer. This took about 10 minutes. Then simmer for another
30 minutes to extract all the spiced goodness. Cool and refrigerate overnight
for strongest flavor. Strain, mix with ice, water and – if you’re feeling
plucky – rum. Recipe Copyright Sasha Martin, Global Table Adventure. For
personal or educational use only.
Holiday Drink Recipe #3: Russian Eggnog
Although this
drink is associated with being “Russian”, it is far from Russian at all. This
twist on the popular classic “White Russian” drink is perfect for the
festivities of the holiday season. We salute the Russian culture for their part
in producing the wonderful vodka used in this recipe. It warms the heart and
soul. Happy Holidays!
Eggnog Recipe:
•
12 large eggs
•
1-1/2 cups sugar
•
1/2 teaspoon salt
•
2 quarts milk, divided
•
2 tablespoons vanilla extract
•
1 teaspoon ground nutmeg
•
2 cups heavy whipping cream
•
Additional nutmeg, optional
Directions:
1. In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt.
Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer
reads 160°-170°, about 30-35 minutes.
2. Pour into a large
heatproof bowl; stir in the vanilla nutmeg and remaining milk. Place bowl in an
ice-water bath, stirring frequently until mixture is cool. If mixture
separates, process in a blender until smooth. Cover and refrigerate for at
least 3 hours.
3. When ready to serve, beat
cream in a large bowl on high until soft peaks form; whisk gently into cooled
milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if
desired.
Russian Eggnog:
•
1 ounce spiced rum
•
1 ounce coffee flavored liqueur
•
1 ounce Russian vodka
•
3/4 cup eggnog
•
1 pinch ground nutmeg
Directions:
Pour
the vodka, spiced rum and coffee liqueur into a glass. Top with eggnog. Stir
and sprinkle some nutmeg on the top.
*** Drink
Safely. Be Merry.
Friday, February 5, 2016
Wine Menu Pricing
Wine Menu Pricing
Learning to communicate menu pricing to your staff is a critical skill to develop. Here is an example for XYZ
Restaurant:
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To:
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Mr.
Owner
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From:
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Joseph Smith
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CC:
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[Recipient names]
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Date:
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12/7/2014
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Re:
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Wine
menu and pricing
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Comments:
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Dear
Mr. Owner,
Enclosed
you will find a wine menu listing that I have organized according to
category. I have also established a $6 to $25 pricing range for the selected wines
by the glass as you requested. The prices were established for each selection
by first determining a cost per bottle by dividing the total cost per case (if
they come by the case) by the number of bottles per case.
Once
the price per bottle was established, that number was divided by the number
of ounces per bottle. After obtaining the cost per ounce that amount was
multiplied by a standard portion size of 5 oz. per serving to arrive at the
final cost per serving. After determining the cost per serving, a
cost-to-sales percent of 20% was added to arrive at the selling price per
serving of each glass of wine.
The
wines are listed on the menu grouped as whites, reds, sparkling, and dessert
for easier identification to the customer, and to articulate the food pairing
recommendations of each type of wine. This listing is a starting point for
the wine menu and can be adjusted to meet any future addition requirements.
The
20% cost-of-sales was added to maximize profit potential from each sale and
will be monitored regularly by management and adjusted accordingly to ensure these
results are constant. I hope that these recommendations meet your approval
and I will adjust any items that have not met with your satisfaction.
Sincerely,
Keith
D. Bell
|
Wine by the
Glass Menu
White Wines
Chardonnay can range from crisp and
light with a bright minerality (i.e. Chablis) to rich and weighty with notes of
apple pie and butterscotch. $6.00
Pinot Grigio is increasingly the white wine of choice. It is
Pale green with subtle white fruit and spice characters $10.00
Riesling Along with Chardonnay, Riesling is
considered to be one of the finest white grapes in the world, producing a whole
range of styles from bone dry to lusciously sweet. The best wines are
incredibly long-lived, elegant and racy. They become increasingly complex with
age. $12.00
Sauvignon Blanc Although Sauvignon Blanc is best-known for its dry wines, it
also makes some luscious sweet wines, particularly when affected by noble rot
or botrytis. The most famous example of this can be found in Bordeaux where,
blended with Semillon and Muscadelle. $9.00
***********
Red Wines
Cabernet Sauvignon is arguably the most
famous of all red grape varieties and one of the most widely grown. Small and
thick-skinned, Cabernet grapes produce deeply-colored wine, rich in black
currant, mint and occasionally green bell pepper flavors along with firm
tannins that enable the best wines to age for decades. $7.00
Malbec is
blended with Cabernet Sauvignon, Merlot and Petit Verdot in Bordeaux and with
Tannat and Merlot in Cahors. In Argentina, Malbec excels in its own right and
often benefits from oak aging. Its ripe tannins and lush flavors make it a
perfect partner for steak $12.00
Merlot is deep purple in color and generally
known for its smoothness, forest fruit aromas and flavors of plums and black
currants. When barrel-aged, it often has even more silken richness as well as
oaky characteristics reminiscent of tobacco and spices. Merlot also makes
delicious rosés, usually full of ripe berry flavors. $10.00
PinotNoir Being thin-skinned, Pinot
Noir makes a noticeably pale wine, but one with intense perfume and flavor.
When young, its aromas range from freshly crushed raspberries or strawberries
to plum jam. With age, Pinot Noir often shows violets, game or truffles. $14.00
***********
Sparkling Wines
& Champagne
91-Point
Prosecco
Alessandro
Gallici Prosecco Brut NV When Italians mark a celebration, they choose Prosecco over
Champagne every time. Its joyfully light and crisp no wonder its increasingly
popular in wine bars and restaurants across America.
The wonderfully fruity Prosecco grape has grown
in the hills around Venice for centuries, and at his specialist cellar
Alessandro Gallici carefully crafts one of the finest youll find. $20.00
Debut Release
from Champagne Royalty
Champagne Virginie T Brut NV Virginie Taittinger has
been dubbed ‘the princess of Champagne’ in the press, thanks to her famous
family’s long history in the region. Now she’s struck out on her own, and you
can be among the first in the U.S. to taste her debut release $25.00
***********
Dessert Wines
The Italian
Dessert Classic
Domini Veneti Recioto Valpolicella DOC
2010 Recioto della Valpolicella is one of Italy's great sweet
reds. Working their magic in the heart of the premium Valpolicella Classico
wine zone (in Verona), the talented team at the Domini Veneti estate air-dried
their premium Corvina and Rondinella grapes for months, to ensure that each
grape would be a raisined knot of sweet black cherry flavor. $12.00
1969 Vintage French Rarity Maury is one of southern
France’s great Vins Doux Naturels — fortified wines made in the same way as
Port. At 41 years old, this rare treasure has intense aromas of chocolate, fig
and spice, then mellow sweet plum flavor. $15.00
***********
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