Fast Food Franchise

Both Burger King and McDonalds seek to have a high level of efficiency in their layouts. There are different elements to a fast food layout, in general, those being the front of house, the production area and the storage areas. There is also a division between building, parking and Drive-Thru as well, but mostly this will focus on the interior.

McDonalds dedicates the most production space to the service area, both in-house and drive-thru. This allows the company to process customers quickly, and efficiently. Easier service items are handled by the counter staff. The kitchen is dense, and relatively small compared with the front of house area. The menu is somewhat limited into a handful of categories, and some things are pre-prepared. Burgers are pre-cooked and then assembled to order. Storage space is generally limited, and the company presumably receives regular shipments of supplies to allow this....
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