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Friday, December 27, 2013
McDonald



Syarikat ini dimulakan pada tahun 1940 dengan sebuah restoran yang dibuka oleh adik-beradik Dick dan Mac McDonald, tetapi adalah pengenalan "Sistem Perkhidmatan Speedee" mereka pada tahun 1948 yang mengasaskan prinsip-prinsip restoran makanan segera ini. Bagaimanapun, McDonald's pada masa ini mengisytiharkan tarikh "penubuhannya" sebagai tarikh pembukaan restoran francais pertama oleh Ketua Pegawai Eksekutif Ray Kroc pada tahun 1955. Sebenarnya, restoran Ray Kroc ini merupakan restoran yang kesembilan bagi McDonald's.

Jenama McDonald's boleh didapati di 119 buah negara di seluruh dunia. 30,000 buah saluran keluar melayan hampir 50 juta pelanggan setiap hari. Melebihi 70% daripada restoran di seluruh dunia dimilik dan dikendalikan oleh usahawan tempatan yang bebas.

Tambahan pula, syarikat itu menjalankan jenama-jenama restoran yang lain, seperti Aroma Café, Boston Market, Chipotle Mexican Grill, serta mempunyai hak milik minoriti di Pret a Manger. Sehingga Disember 2003, ia juga memiliki Donatos Pizza. McDonald's juga memiliki sebuah anak syarikat, Redbox, yang bermula pada 2003 sebagai kedai mudah beli 18-kaki lebar yang berautomatik, tetapi sejak 2005 menumpukan kepada mesin sewaan DVD.

Hasil bagi tahun 2004 ialah AS$19.1 bilion, dengan pendapatan bersih sebanyak $2.75 bilion.

Kebanyakan restoran berasingan McDonald's menyediakan perkhidmatan kaunter serta pandu lalu, dengan tempat duduk dalam dan kekadangnya tempat duduk luar. Perkhidmatan pandu lalu mempunyai nama yang berlainan di pelbagai negara, umpamanya Drive-Thru, Auto-Mac, atau McDrive, dan seringnya menyediakan tempat yang berasingan untuk menempah, membayar dan menerima makanan, walaupun kedua-dua langkah yang terakhir itu sering digabungkan. Sesebahagian saluran keluar "McDrive" yang berhampiran dengan lebuh raya tidak menyediakan perkhidmatan kaunter ataupun tempat duduk. Sebaliknya, saluran keluar di perjiranan bandar yang mempunyai kepadatan penduduk yang tinggi seringnya tidak memberikan perkhidmatan pandu lalu. Terdapat juga beberapa saluran keluar yang kebanyakannya terletak di kawasan pusat bandar yang menyediakan perkhidmatan Jalan Lalu ("Walk-Thru").

Terdapatnya juga restoran-restoran bertema khas, seperti "Rock-and-Roll McDonald's" yang bertema 1950-an. Beberapa saluran keluar di kawasan subbandar dan seseparuh bandar raya membekalkan taman permainan dalam ataupun luar yang digelarkan "McDonald's PlayPlace" atau "Playland". Taman-taman ini dicipta pada 1970-an dan 1980-an untuk Amerika Syarikat, tetapi kemudiannya disediakan secara antarabangsa.

Model perniagaan Perbadanan McDonald's berbeza sedikit dengan kebanyakan rangkaian makanan segera. Selain daripada yuran francais, bekalan, dan komisen jualan, McDonald's juga mengutip sewa yang sebahagian terkait kepada jualan. Sebagai syarat perjanjian francais, Perbadanan McDonald's memiliki harta tanah kebanyakan francaisnya. Bagaimanapun di United Kingdom, model perniagaan ini tidak sejajar dengan model antarabangsa, dengan kurang daripada 30% restoran difrancais dan majoritinya masih merupakan hak milik syarikat.

McDonald's melatih pembeli-pembeli serta bakal pengurus-pengurus francaisnya di universiti sendiri. Universiti McDonald's yang pertama terletak di Oak Brook, Illinois, iaitu di bandar yang sama dengan ibu pejabatnya. Sekolah latihan "U Hamburger" yang serupa telah ditubuhkan di seluruh dunia.

Menurut buku Negara Makanan Segera (Fast Food Nation) oleh Eric Schlosser (2001), hampir satu pekerja bagi setiap lapan pekerja di Amerika Syarikat pernah berkhidmat untuk McDonald's. Buku itu juga mengatakan bahawa McDonald's merupakan pengendali swasta yang terbesar untuk taman permainan di Amerika Syarikat, serta pembeli tunggal yang terbesar untuk daging lembu, babi, kentang dan epal.


Saluran keluar McDonald's bukannya sebuah restoran, tetapi merupakan gerai hamburger. Francais McDonald's yang awal dibina mengikut reka bentuk yang piawai tetapi membekalkan tempat duduk; sebahagian daripada alasannya adalah untuk mengelakkan pelanggan berdiri-diri. Bagaimanapun, keperluan untuk tempat duduk adalah jelas sejak mula-mulanya, dan syarikat menggantikan reka bentuknya kepada corak restoran bertempat duduk pada tahun 1967. Pada hari ini, restoran yang berasingan masih berdasarkan reka bentuk ini. Selepas pesaing Wendy's memperkenalkan konsep Pandu Lalu, McDonald's berbuat demikian juga pada tahun 1975, dan secara pantas, menambahkan kemudahan ini kepada semua saluran keluarnya yang boleh dilaksana.

Betapa baiknya reka bentuk piawai dalam mempopularkan McDonald's dan menjadikan restoran-restorannya dapat dikenali dengan serentak, reka bentuk piawai tidak sesuai bagi setiap saluran keluarnya. Syarikat ini sering menghadapi kempen yang mendakwa bahawa McDonald's mengancam sekitarnya, khususnya di tempat bersejarah. Mungkinnya sebagai usaha untuk menggalakkan negara-negara Eropah supaya menerima konsepnya, McDonald's kedua di Itali yang membuka pada tahun 1986 berhampiran Spanish Steps di Rom, telah dibina dengan reka bentuk yang kini dianggapi sebagai restoran McDonald's yang termewah. Ia mempunyai air pancut dalam restoran serta dinding dan lantai marmar. Restoran yang lain di tempat yang serupa sensitif mempunyai dekor yang berpadu dengan seni bina sekitar.

 
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Pizza Hut


Pizza Hut diasas pada tahun 1958 oleh dua orang penuntut kolej, Dan dan Frank Carney di Wichita, Kansas. Syarikat itu memperoleh kesedaran seluruh negara dalam kempen pengiklanannya yang sulung, iaitu "Putt Putt ke Pizza Hut," yang diperkenalkan dalam televisyen Amerika Syarikat pada tahun 1965. Syarikat itu dibeli oleh PepsiCo pada tahun 1977.

Pizza Hut dijadikan sebagai sebuah syarikat sampingan "Restoran-restoran Sejagat Tricon" ("Tricon Global Restaurants") pada Oktober 1997 dan syarikat induknya kemudian dinamakan Yum! Brands, Inc.. Lambang Pizza Hut yang paling nyata ialah reka bentuk tanda dagangnya yang menonjolkan bumbung restoran berwarna merah yang mencerun ke atas; reka bentuk terkini digunakan mulai dari tahun 1969, dengan pindaan pada tahun 1999.

Peliknya, walaupun Pizza Hut beroperasi di seluruh dunia, ia tidak pernah memasuki pasaran Itali.
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Dunkin' Donuts



 
Pada tahun 1946, William Rosenberg mengasaskan "Perkhidmatan Makan Tengah Hari Perindustrian" ("Industrial Luncheon Services") untuk menghantar hidangan dan "snek waktu minum" kepada pelanggan-pelanggannya di luar kawasan Boston, Massachusetts. Perniagaannya mencapai kejayaan dan Rosenberg kemudian membuka kedai kopi dan donatnya yang sulung, digelarkan "Cerek Terbuka" ("The Open Kettle").

Pada tahun 1950, Rosenberg membuka kedai "Dunkin' Donuts" yang pertama di 543 Southern Artery, Quincy, Massachusetts. Kedai itu masih beroperasi pada hari ini. Grant Benson ialah Naib Presiden terkini untuk "Kemajuan Timur Dunkin Donuts" (Dunkin' Donuts Eastern Development) dan bertugas dari ibu pejabat sejagatnya di Randolph, Massachusetts.

Dunkin' Donuts, bersama-sama dengan Togo's dan Baskin-Robbins, dimiliki oleh Dunkin' Brands Inc. (dahulu dinamakan "Restoran-restoran Perkhidmatan Segera Allied Domecq" ("Allied Domecq Quick Service Restaurants") yang merupakan sebahagian syarikat Allied Domecq). Dunkin' Brands pula dimiliki oleh syarikat minuman Perancis, Pernod Ricard S.A. selepas syarikat itu membeli Allied Domecq, tetapi mereka mencapai persetujuan pada Disember 2005 untuk menjual jenama itu dengan harga AS$2.4 bilion kepada sebuah konsortium yang terdiri daripada tiga buah syarikat ekuiti swasta, iaitu Rakan-rakan Bain Capital, Kumpulan Carlyle dan Rakan-rakan Thomas H. Lee. Urus niaga penjualan itu disiapkan pada suku tahun pertama 2006.

Di Amerika Syarikat, Dunkin' Donuts sering dipasangkan dengan kedai-kedai sandwic Togo's dan kedai-kedai ais krim Baskin-Robbins. Kebanyakan daripada pesaingan perniagaannya datang daripada kedai-kedai pemilikan tempatan yang kecil, donat Krispy Kreme, dan Southern Maid. Di Kanada dan sebilangan bahagian kawasan Great Lakes di Amerika Syarikat, Tim Hortons merupakan pesaingnya yang utama. Mister Donut merupakan pesaingnya yang terbesar di Amerika Syarikat sebelum diambil alih oleh syarikat induk Dunkin' Donuts, dan kedai-kedai Mister Donut dijenamakan semula sebagai Dunkin' Donuts.

Di wilayah Quebec, Kanada, kesemua operasi Dunkin' Donuts dikuasai oleh Alimentation Couche-Tard.

Biasanya, setiap kedai Dunkin' Donuts akan mempunyai rasa-rasa Kek Ringkas (Plain), Kek Jeli Terisi Penuh (Jelly-Filled), Kek Sadur Coklat (Chocolate Glazed), Kek Kulit Kayu Manis (Cinnamon), Kek Serbuk (Powdered), dan Kek Sadur (Glazed). Sebilangan kedai-kedai juga mempunyai jenis Kek Krim Menabur (Sprinkled Kreme) atau Bavaria. Pada tahun 1972, Dunkin' Donuts bermula menjual Munchkins, iaitu bebola yang diperbuat daripada lubang donat, dalam kotak 25 biji atau 50 biji. Nama "Munchkins" mungkin berasal daripada nama watak-watak kerdil yang ditonjolkan dalam filem klasik 1939, "Lelaki Sihir Dari Oz" ("The Wizard of Oz). Rangkaian Dunkin' Donat menjual melebihi 700 juta biji Munchkins pada tahun 2001.

Pada tahun 1996, reputasi Dunkin' Donuts hampir terjejas di kawasan Cape Cod Bawah (di Eastham), Massachusetts, Amerika Syarikat Timur Laut, sewaktu syarikat itu menjadi rangkaian restoran yang sulung untuk beroperasi di sana sejak Dairy Queen, sebuah rangkaian makanan segera antarbangsa tertutup di Provincetown, Massachusetts pada tahun 1983. Dunkin' Donuts menghadapi tentangan tempatan yang hebat terhadap pembukaannya. Sejak masa itu, rangkaian sandwic Subway dan Uno Chicago Grill (kini telah tutup) telah membuka di kawasan itu.

Dunkin' Donuts mempunyai perhubungan yang rapat dengan dua pasukan sukan profesional di kawasan Boston: Boston Red Sox dan New England Patriots. Dunkin' Donuts membuat iklan-iklan yang baru pada permulaan setiap musim pasukan sebagai salah satu daripada usaha promosinya.

Kempen Dunkin' Donuts, "Adalah Berbaloi Untuk Mengunjungi" (""It's Worth the Trip"), yang menonjolkan "Fred Si Pembuat Roti" dengan mata mengantuk, serta rangkai kata penariknya, "Masa untuk membuat donat", memenangi anugerah daripada "Biro Pengiklanan Televisyen" ("Television Bureau of Advertising") sebagai salah satu daripada lima buah iklan televisyen yang terbaik pada dekad 1980-an. Fred Si Pembuat Roti dibintangi oleh pelakon Michael Vale selama melebihi 15 tahun sehingga persaraannya pada tahun 1997. Vale mati daripada komplikasi penyakit kencing manis pada 24 Disember 2005 sewaktu berumur 83 di New York City.

Kini, Dunkin' Donuts telah menjadi sebahagian kebudayaan pop di Amerika Syarikat. Biasanya, jika sesuatu watak dalam sitcom televisyen Amerika Syarikat memegang sebuah kotak donat, kotak itu akan menonjolkan logo generik yang hampir serupa dengan logo Dunkin' Donuts kerana logo itu akan dikenali dengan serentak sebagai "sekotak donat" Dunkin' Donuts juga telah menjadi rujukan utama dalam kebudayaan pop, khususnya di tempat asalnya, iaitu Amerika Syarikat Timur Laut, serta di Kanada Timur. Rujukan televisyen dan filem termasuk filem-filem MacKenzie bersaudara, "Bru Aneh" ("Strange Brew"), "Teenage Mutant Ninja Turtles II: Rahsia Ooz", dan komedi Chris Farley, "Budak Tommy" (Tommy Boy).

 
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JM Bariani Restaurant



JM Bariani Restaurant started in 1983 in Shah Alam. It is owned by Encik Mustapa Abdul Karim and Puan Jamilah Abu Bakar.

Originated from Muar Johor, they bravely opened a small stall in Section 4 Shah Alam selling the famous Johor traditional food which is 'Bariani '. The original traditional taste of their Beriani was fast to be known through out the streets of Shah Alam.

Later they started to establish catering services to most of the Selangor residents and offices due to a great demand from customers.

For the past nineteen (19) years JM Bariani House and JM Catering Services have been well known for its quality and original taste of Bariani Johor. The Customers range from local, VIP, VVIP and right to Royal family.

JM Bariani Restaurant was set up with the intention to introduce the famous Bariani Johor and to tap the food and restaurant industry.
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Ani Sup Utara




Little Cash (M) Sdn Bhd is the franchisor of Ani Sup Utara franchise restaurants, the most established soup-based restaurant chain in Malaysia. It has been established since 13th June 2005. The company is wholly owned by Bumiputra, which is found by the dedicated and ambitious entrepreneurs of Mr Hasanuddin Ibrahaim and his wife, Mrs. Rohani Abu, who have strategically developed the company to its stage today. The company is currently managing up to its 28 owned-restaurants and 31 franchisees’ in just 5 years.


The corporate office is located at Wisma Ani Sup Utara, TTDI Jaya, Shah Alam, Selangor and the central kitchen is located at the Kompleks Kilang SME Bank, TTDI Jaya, Shah Alam, Selangor. The main activity of the company is to develop its 28 owned- restaurants and 31 franchisees. The company constantly provides training and supervision to all its 28 owned restaurants and 31 franchisees.


The company’s vision is to be the finest and the most affordable Malaysian soup based food delicacies provider to peoples of the world. Meanwhile, its mission is to provide duplication enable restaurant system with hygiene and Halal conscious. Ani Sup Utara tagline is “Ingat Sup, Ingat Ani Sup Utara”. The main course served in Ani Sup Utara restaurant is based on the ”Northern Recipe” soup based menus, with stringent hygienic control and fully compliance to Halal standard. With the mixture of their 14 secrets herbs and spices, their soup is very delicious and healthy to consume. The best part is their soup based products are free from cholesterol and fats proven and certified by Consolidated Laboratory (M) Sdn Bhd.


Therefore, Ani Sup Utara is very carefully in selecting the prospect franchisees. Their success or failure reflects Ani Sup Utara very much. Basically, in selecting the prospect franchisees, Ani Sup Utara considers the prospect franchisees’ financial capability, experience and management skills, demographic characteristic, and attitude towards business. According to one of the interviewees, Mr. Sharidzan, it doesn’t matter if the prospect franchisees do not have business experience or not, as long as they have working experience because Ani Sup Utara perceives those have working experiences, they are more matured and potentially good in decision making.



In the meantime, two of the interviewees, Mr Sharidzan and Mr. Syauqie agreed that Ani Sup Utara prefers to recruit young franchisees. The rationale of selecting young franchisees Ani Sup Utara requires energetic franchisees since being a restaurant owner is tiring. They are required to pro-actively being involved in management and operation whereas they can’t rely on the staff only. Furthermore, Ani Sup Utara would like to see they run business over a long time frame and do not easily give up due to tiring or hectic schedule. Besides, all of three interviewees agreed that Ani Sup Utara considers the prospect franchisees’ personal and education background equally in the selection process. Mr. Sharidzan has explained further the prospect franchisees those have more working experience particularly in food industry, no problem if they have minimum SPM of education background. Otherwise, the company prioritizes degree holders to venture Ani Sup Utara business. He also explained the rationale of Ani Sup Utara determines the working experience and education background of prospect franchisees. Mr. Naquib explained the prospect franchisees are also expected of showing innovativeness, desire for personal development, seek work-related challenges, personal commitment to business and business risk-taking. In other words, they supposedly to have the real entrepreneurs’ characteristics to be a franchisee of Ani Sup Utara. They can’t rely on the franchisor alone to success.


The open- ended exchange within franchisor and its franchisees and supplier will provide the opportunity to improve their business and achieve their objectives. Mr. Sharidzan provided an example Mr. Hasanuddin, the founder of Ani Sup Utara, concerns the franchisees very much. He always keeps in touch with the franchisees not for the purpose of to follow up the royalty fees solely but also to update their performance financially and non financially. For instance, if anyone among them produced low sales, he’ll be personally giving a motivation to them as well as investigating the cause of the problem prior to ask the management to find the outcome. In the mean time.


Mr. Sharidzan was explained further that, Ani Sup Utara luckily has engaged with the suppliers those share their business knowledge of core business process with its key personnel. For instance, the beef suppliers even welcome Ani Sup Utara’s key personnel to visit their premises and personally visualize their operation such as slaughtering of cow or chicken. In addition, Ani Sup Utara and its suppliers always exchange information that helps establishment of respective business planning. If Ani Sup Utara established, that means its demand on the raw materials from suppliers will consistent for long period. Other than that, Ani Sup Utara and the suppliers frequently keep each other informed about events or changes that may affect the other partners. For instance, the beef supplier will inform Ani Sup Utara it has shortages of beef due to number of cows fall sick and not able to be slaughtered.


Meanwhile, Mr. Naquib revealed that the founder of Ani Sup Utara, Mr. Hasanudin does even tolerate with all franchisees with regards to the monthly royalty fees. Whenever the franchisees do not financially perform well thus difficult to pay the monthly royalty fees (5% of the total sales), they will personally communicate with Mr. Hasanudin and he’ll consider positively. Afterwards, he even will visit these particular franchisees at their franchised restaurant to communicate face-to-face with them. Mr Syauqie explained it is impossible Ani Sup Utara never had problems with franchisees or suppliers. However, an effective communication with them always helps in coming out with good solution. Most of the times, the management of Ani Sup Utara will conduct official meeting with suppliers or franchisees whenever there are issues aroused and need to resolve together. That proves Ani Sup Utara practices an effective communication with its franchisees and suppliers since it is very significant to its success.


According to the interview, Mr. Syauqie and Mr. Naquib agreed that training programs for franchisees influence the success factors of Ani Sup Utara. The training program is essential for the franchisee to understand Ani Sup Utara business concept and system. Basically, the company provides hands-on training to all franchisees. The hands on training is conducted in ten days are more towards operation management particularly how to cook the fixed ingredients and mixture measurement as well. Mr. Syauqie explained that by attending the training prior to start the operation, the franchisees can equip themselves with both knowledge and skill to operate and manage their franchised restaurant of Ani Sup Utara. Otherwise, they won’t even get clear picture how to operate and manage Ani Sup Utara franchised restaurant.


 


Mr. Sharidzan explained that the franchisees those do not attend training won’t show good performance financially and non financially. However, there are some of the franchisees attended the training but still failed to perform. He assumed this group of franchisees might not serious in the training session. In the mean time, he admitted some of the franchisees are not performing well. There were cases in Kota Bharu and Putrajaya whereas the franchisees failed to produce soup according to the standard. The management had investigated such problem and found out they purposely refused to comply with the given guidelines in preparing the soup. They didn’t use the appropriate pail in fixing the water level. Consequently, the taste of soup turned into curry flavor, in other words the liquidity of the soup was less.


 


Mr. Syauqie and Mr. Sharidzan also indicate that experience and the management skills of employees influence the success of Ani Sup Utara. A good and effective manager will be the key personnel to the company to ensure the business are in the right direction towards the objectives and achieve business success. In Ani Sup Utara there are three key personnel including Mr. Sharidzan and Mr. Syauqie who previously have been working with McDonald, Malaysia.


 


They were in purchasing and marketing department and they adapt whatever they learnt and experienced in McDonald into Ani Sup Utara particularly with regards to the operation practice. Mr. Syauqie revealed that Ani Sup Utara’s operation practices are more less follow to the McDonald’s operation practices which is quite good. He further explained similarly like McDonald, Ani Sup Utara relies on at least 90% of system and the rest of 10% on human or employees. He perceived without such a great system in Ani Sup Utara, employees won’t perform well as system ‘directs’ them in doing the given tasks. Only Mr. Sharidzan was explained that the cost advantage influences the success of Ani Sup Utara. According to him, Ani Sup Utara achieves a fundamental cost advantage through lower overhead and freight charges. Ani Sup Utara is lucky because it has been engaging with the steady suppliers those provide low freight charges as well as better value of money. For instance, the suppliers deliver the raw materials as per ordered such as meat, rice, eggs, etc in timely manner.


 


Besides, according to Mr. Sharidzan, in sourcing the materials from suppliers, Ani Sup Utara is given options of early payment, discount period, credit period and financial charges for late payment. Frequently, Ani Sup Utara is much preferred to engage with suppliers those offer lower price and longer credit terms. The rationale of doing that is to have more cash in hands (to satisfy account payable) and to offer the best possible price to customers. Higher costs can lead to more intense competition and yet the lower cost is necessarily beneficial for the competition. However, he explained the quality matter is not neglected at all by Ani Sup Utara.


 


Similarly, only one interviewee which was Mr. Sharidzan explained the strategic purchasing influence the success of Ani Sup Utara as well. Ani Sup Utara continuously motivates its employees those working in the purchasing department to work an ethically. Ani Sup Utara always hopes its employees particularly those involve in purchasing functions to keep loyal to the company, justice to the suppliers and faith in their profession. Among Ani Sup Utara principles and standards of ethical supply management conduct, one of them is the purchasing executives should avoid the intent and appearance of unethical or compromising practice in dealing with suppliers. For instance, they are not allowed to disclose a detail of one supplier’s quotation to another supplier. They are also warned to do not involve in the bribery, receiving something from suppliers and select them to become company’s supplier. Otherwise, the purchasing functions in Ani Sup Utara won’t turn into strategic. In addition, it will affect the franchisees as well since they source some raw materials (meat, chicken, etc) and all semi-cooked materials (salted eggs, sambal belacan, etc) from the Central Kitchen of Ani Sup Utara. Ani Sup Utara closely monitors its purchasing department. The employees those working in the purchasing department are encouraged to play an integrative role in the purchasing function.


That means, all personnel are encouraged to closely work together in the team to ensure the department’s objective can be achieved hence will helps Ani Sup Utara accomplish its goals. Besides, Ani Sup Utara requires its purchasing department to always ready with such a great planning to overcome any challenges that might arise such as tremendous price increment of goods or services particularly when oil crisis takes place. However, Mr. Sharidzan revealed Ani Sup Utara’s purchasing department informally writes long range plan of the purchasing function. Even though it formally writes purchasing plan, it has to be restructured to let them relate with the current situation, for instance, the purchasing plan has to be relevant with the current economic condition.
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Burger King





Perbadanan Burger King (bahasa Inggeris: Burger King Corporation) merupakan sebuah rangkaian makanan segera antarabangsa yang lebih banyak menjual hamburger, kentang jejari dan minuman bergas. Ia juga mengendalikan melebihi 200 buah restoran di Australia dengan nama Hungry Jack's.

 Nama restoran pertama Burger King yang asalnya digelarkan Insta Burger King dibuka pada 4 Disember 1954 di Miami, Florida, Amerika Syarikat oleh James McLamore dan David Edgerton. Kedua-dua mereka merupakan alumni Universiti Cornell Pusat Pengajian Pengurusan Hotel. McLamore pernah mengunjungi gerai hamburger Dick dan Mac McDonald di San Bernardino, California; selepas mengesan bahawa sistem pengeluaran berdasarkan rangkaian pemasangan yang baru ini amat berpotensi, beliau memutuskan untuk mencipta versi sendiri.

 Dengan penuh ironi, mesin susu kocak untuk restoran yang pertama dijual oleh Ray Kroc yang kemudian membeli rangkaian restoran McDonald's daripada pengasas dan menyelia pengembangannya di seluruh dunia.

Pada 13 Disember 2002, Burger King dibeli daripada firma minuman British, Diageo, dengan harga sebanyak AS$1.5 bilion oleh sekumpulan pelabur yang diketuai oleh firma pelaburan Texas Pacific.


Syarikat Magic Johnson, iaitu Magic Johnson Enterprises, membeli 30 buah saluran keluar Burger King pada 7 Jun, 2004. Walaupun saluran keluarnya akan menonjolkan koleksi memorablia sukan, nama Burger King akan dikekalkan. Saluran-saluran keluar tersebut dibuka semula pada 3 Disember 2004.[1]

 
Burger King menjual produk-produk Pepsi-Cola di dalam restorannya untuk satu tempoh masa yang singkat pada 1980-an.[2] Kini, mereka telah mengembalikan produk-produk Coca-Cola selepas perjanjiannya dengan Pepsi telah tamat. Mereka baru-baru ini membuat perjanjian dengan PepsiCo untuk menjual Aquafina air mineral botol.


Dari segi sejarah, Burger King merupakan rangkaian burger yang kedua terbesar di Amerika Utara, selepas McDonald's. Bagaimanapun, hasil dan bahagian pasaran Burger King telah merosot sejak awal 2000-an, dan pengunjuran terkini menunjukkan bahawa ia akan mengambil tempat ketiga, iaitu selepas Wendy's, dalam bahagian pasaran hamburger di Amerika Syarikat tidak lama lagi. Untuk memulihkan prestasi rangkaian itu, Burger King telah menutupkan saluran-saluran keluar yang tidak memperoleh keuntungan yang munasabah serta menggantikan strategi pemasarannya.

 
Pada masa ini, Burger King mempunyai 11,220 saluran keluar di dalam 61 negara dan wilayah di seluruh dunia. Bagaimanapun, 75% daripada saluran keluarnya terletak di Amerika Syarikat. Restoran Burger King yang terbesar, dengan tempat duduk, terletaknya di Fort Lewis, Washington.

Pada tahun tahun fiskal 2002, jumlah jualannya ialah AS$11.3 bilion. Burger King merupakan pengiklan yang ke-62 terbesar di Amerika Syarikat dengan pembelanjaan sebanyak AS$525 juta pada tahun 2003. Ia menggajikan 340,000 orang pekerja dan menjual sebanyak 2.4 bilion hamburger setahun. Jika diletak sebelah-menyebelah, bilangan sandwic WHOPPER® sahaja yang dijual setahun akan mengelilingi bumi lima kali ganda.

 
Pada puratanya, restoran Burger King menghidangkan lebih kurang 1,040 orang pelanggan sehari bagi setiap restoran, ataupun 11.4 juta orang pelanggan sehari pada jumlahnya. Hampir 58% daripada jualannya terdiri daripada jualan pandu lalu, dan 20% daripada jualan untuk makan di luar restoran.

Ketua Pegawai Eksekutif Burger King yang terkini ialah Greg Brenneman. Beliau mengambil alih jawatan itu daripada Brad Blum pada 1 Ogos 2004.

 Pada 1 Februari 2006, syarikat induk Burger King mengumumkan rancangannya untuk menjadikan Burger King sebagai sebuah syarikat awam tersenarai melalui Tawaran Awam Permulaan. Tindakan itu merupakan salah satu langkah untuk membiayai kerugian yang disebabkan oleh pesaingan yang amat hebat antara pertubuhan makanan segera yang lain.

Hamburger "Whopper" merupakan produk utama untuk Burger King yang juga menghidangkan "Burger Angus" yang lebih besar, dan dikatakan "burger yang lebih baik".

Salah satu hidangan yang popular ialah ayam "Chicken tenders" yang merupakan ketulan ayam berbentuk panjang dan halus yang disalut dengan serbuk roti dan sedikit lada. Bagaimanapun, Burger King kekadang menghidangkan ayam ini dalam bentuk bintang dan cahaya kilat untuk menarik kanak-kanak. Terdapatnya jenis 4-ketul dan 8-ketul. "Chicken tenders" diperkenalkan bersama-sama dengan Sandwic Ayam Asli yang digelarkan "Croissan'wich" pada tahun 1985 dalam suatu semakan dan pengembangan menu.

Whopper Combo dengan kentang jejari dan minuman

Pada tahun 1999 di Amerika Syarikat, Burger King bermula penawaran pilihan daging vegetarian yang digelarkan "BK Veggie". Kemudian, pada akhir tahun 2004, Burger King menjalankan perkongsian dengan Morningstar Farms untuk menawarkan pai vegetarian yang berdasarkan kacang soya.


"Hidangan Kanak-kanak" ("Kids Meal") telah disediakan untuk bersaing dengan "Hidangan Bahagia" ("Happy Meal") yang popular dari McDonald's serta "Hidangan Kanak-kanak Wendy's" dari Wendy's. Tiga pilihan makanan merupakan asas "Hidangan Kanak-kanak", iaitu ayam "Chicken tenders" 4-ketul, "Hamburger", serta "Burger Keji". Versi pra-remaja yang digelarkan "Hidangan Kanak-kanak Besar" diperkenalkan pada tahun 1999, terdiri daripada pilihan "Chicken tenders" 6-ketul, "Hamburger Berganda", serta "Burger Keji Berganda". Tambahan pula, untuk hidangan kanak-kanak, pelanggan boleh menggantikan kentang jejari dengan sos epal, ataupun minuman bergas dengan minuman yang lain. Mainan kanak-kanak bertatih jenama Little Tikes juga disediakan jika diminta, sebagai gantian untuk mainan yang biasa.

"Kentang jejari Ayam" yang merupakan kentang jejari yang disalut dengan serbuk roti diperkenalkan pada tahun 2005 untuk tempoh yang terhad, tetapi disebabak kepopularannya, dengan pantas menjadi suatu hidanganyang tetap.

"King Besar" ("Big King") merupakan gerak balas Burger King kepada "Mac Besar" ("Big Mac") McDonald's, dan mempunyai gaya dan rasa yang serupa. Produk ini telah ditamatkan dan digantikan dengan dan "Burger Keji Agung" ("Supreme Cheeseburger"). Bagaimanapun, produk itu gagal juga dan telah ditamatkan.

 

 

 

 

 

 

 


 
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Marrybrown






Marrybrown, winner of numerous domestic and international franchise industry awards, is proudly Malaysian-owned and has over 30 years of franchise experience under its belt. The homegrown fast food chain is currently the world’s largest Halal Quick Service Restaurant (QSR) brand originating from Asia. MARRYBROWN has a strong international presence with outlets operating in Malaysia, China, Indonesia, India, Sri Lanka, Maldives, Africa, the Middle East and Myanmar.

The halal menu features a wide variety of tasty meals including Crispy Chicken, Delicious Satay Burger, Nasi Marrybrown, Speciality Wrap, Fish ‘n’ Chips, Mi Kari, Chicken Porridge, finger foods, salads, fun fries and a range of hot and cold beverages and desserts – the only one of its kind in town and really “ something different “ for everyone.

Marrybrown, was founded in 1981, as a restaurant company that operates and franchises Marrybrown restaurants, through 15 countries throughout Asia, Middle East, and Africa.

Marrybrown is among the nation’s leading fast-food chains, with more than 130 quick-serving restaurants in Malaysia and more than 280 international restaurants. As the first major fast-food chain to develop and expand the concept of “Something Different”experiences. Marrybrown has always emphasized on halal products serving millions of guests world-wide.

As a winner of numerous awards, Marrybrown is fast expanding internationally ensuring that Marrybrown becomes a global food service organization and a worldwide brand.

Marrybrown pioneered a number of firsts in the quick-serve industry. It was the first major fast-food chain that introduced menu items that are now staples on most fast-food menu boards, including Rice based products, Chicken Porridge, Sate burger and Curry Kari.

Today, Marrybrown offers a broad selection of distinctive, innovative products targeted at the fast-food consumer. Chicken represents the core of the menu, including the signature Lucky Plate, Chicken Porridge, Nasi Marrybrown the 100% Black Pepper Chicken-A-Licious. And, because value is important to fast-food customers, the company also offers value-priced products on “All-Time snacks,” including muffins, burgers.

Our company vision is “To be a national restaurant company of most admired brand – through the power of our people and our culture”.

Our core values and mission are simple:

·        Passion for our brand
·        Food Quality and Safety
·        Continuous Improvement and Innovation
·        Care & Respect and Personal Accountability
·        Excellence in Customer Service
·        High Standards in Personnel Growth and Development through Consistent Training
·        Excellence through High Q.S.C.V
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Nelson






The popular 'Nelson in cup' or 'Nelson sweet corn' is named after its founder Nelson Kwok Teng Toong who's been in the business for more than a decade. Nelson corn business was franchised in 1995 after gaining acceptance and popularity among the Malaysians. Presently, there are over 50 Nelson outlets operating throughout peninsular and East Malaysia.

NELSON'S is a truly homegrown Malaysian brand that has gone global. Twenty five years of experience in sweetcorn has given the Nelson's brand an edge in the corn and snackfood industry. There are now more than 80 outlets throughout Peninsular Malaysian Sabah and Sarawak. Overseas, Nelson's is present in more than 800 outlets in 16 countries and our China operations are targeting the opening of 100 outlets by end 2012.

In our strive to provide our franchisees and customers with quality controlled corn, Nelson's has pool of contracted farmers yielding our very own N28 specie of corn that produces succulent kernels with a high sweetness level. Our HALAL and HACCP certified processing plant in Chemor Perak ensures that the quality and sweetness of the kernels are maintained through its stringent processes. Nelson's integrated plan from farming, processing to franchising the corn in cup and snackfood concept has created vast opportunities for entrepreneurs and a job market for many in Malaysia as well as internationally.

Nelson's outlets are highly sought after by shopping mall operators because of its proven brand name with strong successes enjoyed by many franchisees, good training provided and comprehensive operating procedures. Its affordable set up cost with good returns in investment and attractively designed kiosks or premises attract instant attention in public places.

Founder’s Dato Nelson Kwok said “At Nelson's, we've established a strong foundation in helping people to set up their business. It all began with a humble corn and a bold step towards sweet success. We were the first to introduce the concept of "corn-in-cup" in Malaysia. And along with our visionary foresight, we turned it into a profitable franchising business that paved the way for Nelson's success in Malaysia, across other Asian countries to Indonesia and as far as Saudi Arabia, we have just operate in America and Germany. This is true evidence of how entrepreneurial and ambitious we are. what matters to us most is that you get a sense of pride and enjoy great success under the name ...Nelson's.”

Product offered are Corn in Cup,  Ice Cream Potong, Beverages (Ice belended Cappucino/Corn Smooties/Pearl Bubble Tea/Corn Juice) , Snacks(Corny Fish Stick/Sausage Chicken Cheese with corn/Waffle/Dorayaki/Belgian Waffle), and Corn Soup.

Achievement

-                    Most Highest Sales per Square Feet of Year 2010 by KL                            

-                    Bronze Award for Industry Excellence for Franchisors 2008

-                    Global Growth Award 2008 – Gold Award

-                    The BrandLaureate - SMEs Chapter Award 2006 for Excellent in the F& B
 
-                    Global Growth Award - Platinum Award of Year 2006

-                    Outstanding Franchisee Year 2001

-                    Outstanding Franchisee Year 2000

-                    Largest Corn and Ice Cream Outlets in Malaysia of Year 1999

-                    Franchisor of Year 1998

-                    Outstanding Homegrown Franchise of Year 1998

Contact details:

Nelson's KTT Product Corporation Sdn Bhd
7 Jln Penyelenggaraan U1/177
Taman Perindustrian Batu 3
40150 Shah Alam, Selangor, Malaysia

Tel: 03-5512 8228
Fax: 03-5512 6133

 
Category: Fast food chain
Investment: RM30k-100k
email: nelktt@pop.jaring.my
website: www.nelsons.com.my


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