The overwhelming success of franchising a local restaurant made national news with articles in trade publications such as Nation’s Restaurant News, Restaurant Business Magazine, and the Franchise Times. Over 20 years after Five Guys first opened there are over 1,000 locations nationwide and over 1500 units in development. Five Guys continues to receive media attention and has grown a cult-like following around the word. What continuously set Five Guys apart from their competition is the fact there are over 250,000 possible ways to order a burger; they use only fresh ground beef; there are no freezers in Five guys locations, just coolers. Northing is ever frozen; it’s always fresh, and they only use peanut oil for their fries (www.fiveguys.com).
Carl bought a food stand to sell food and soon enough, he had enough money to buy another food stand. Soon, a restaruant across the street from the Heinz farm went up for sale and Carl bought it. He called it “Carl’s Drive-In Barbeque”. Soon, Carl found out about Richard and Maurice McDonald had come up with a faster way of preparing food. These brothers created to assembly line and put it in their own restaruant, McDonald Brothers Burger Bar Drive-In.
Unlike many other competitors, Wendy’s limited the number of menu items to four main products: hamburgers, chili, French fries, and Wendy’s Frosty Dairy Dessert. Although this limited menu added convenience for customers to choose the food and simplicity to Wendy’s preparation process, Wendy’s had no choice but to abandon its original “limited menu” concept during the late 1970s to respond in a timely manner to customer trends. As the U.S. economy entered a recession, the customer’s increasing demand for low cost fast food restaurants stimulated the continual emergence of new competitors and major competitors
Jerry wanted to be set apart from other restaurants so he concentrated on the quality of the product and customer satisfaction to both internal and external customer by using 80% lean meat always fresh and never frozen. They are not pre-cooked but made by order. They have 17 free toppings and fresh thick cut fries from Idaho potatoes that are fried in peanut oil only. They are success because they treat the customer right and when they leave there establishment they would spread the word of the good service and send other customers back. Five Guys don’t comparison shop to ensure the quality of their product is top notched, They have many of the same vendors they did back in 1986.
Jennifer Combs Dr. David Mercer Nutrition TR 10:30 October 2, 2012 Super Size Me Critique In the documentary Super Size Me, Morgan Spurlock, conducted an experiment. In this experiment he forces himself to eat McDonald's for every meal for thirty days. With him doing this, he hopes to show people why America is the fattest country in the world. While doing so he subjects himself to an unhealthy life style, which he isn't used to. With his live in girlfriend being a vegan chef, he is used to eating a very balanced diet.
If when I saw my burrito shop taking off like this I would have turned it in to the restaurant instead of opening more small Chipotle he could of invested into one more but as a restaurant style, where he could of built it as a chain from there. Although Steve did a great job in his business plan, within four years he had Chipotles in
24/3/14 24/3/14 Arin Regi Arin Regi Conventions and Themes Essay Conventions and Themes Essay The 2004 super hit documentary film Super Size Me is a documentary film that follows a normal guy on a very weird and wacky journey across America through many McDonalds restaurants. He knows his conventions and he definitely understands how to link them to themes perfectly. These themes include that McDonalds and fast food slowly deteriorates and kills its customers, America is turning out to be the fattest country and that everyone wants to be slim and ‘hot’ the easy way. These themes are cleverly conveyed through conventions such as jiggly camera, facts and statistics and animation and visual aids. In the documentary film Super Size Me, the director and main person, Morgan Spurlock uses the convention, ‘jiggly camera’ to convey the theme that McDonalds and fast food slowly deteriorates and kills its customers.
In 2010, When the Industrial Workers of the World attempted to unionize ten Minneapolis Jimmy John’s locations, the New York Times called effort “one of the few efforts to organize fast-food workers in American Industry”. Subway is considered a mixed orientation because they provide a service as well as a product. Subway is also a customer driven establishment because the food (products) are made to order. Although Subway would be considered a fast food establishment, the
Chick-fil-A was founded by Mr. Truett Cathy in 1960. He was the first to put a chicken breast on a sandwich and also the first to put an eating establishment in the in the mall. Truett believes there are 4 major factors to the success of his business model: Food, People, Cows, and Influence. Food serves as the Value Proposition in the Chick-fil-A business model. Truett believes in only serving real, high quality food with fresh, local ingredients where possible.
He decided to install its stand in an area with a majority of Mexican population so he could test new recipes and have a feedback from the people who knew the best of this kind of food. The price of the first tacos sold by Glen Bell was only 19 cents. (Taco Bell) Between 1954 and 1955, Glen Bell built three Taco stands in California: in San Bernardino, Redlands, and Riverside. In 1958, at the age of 28 years old, Glenn bell was the owner of three restaurants that were making $50,000 per year each. (Taco Bell) In 1962, Glen Bell sold his part of El Tacos and opened his first Taco Bell restaurants in the Los Angeles area and started to sell franchises.