Mc Donald’s History PEST analysis

HISTORY\n\nMc Donalds is one of the most fountainhead k right awayn franchisers of fast fodder restaurants.\n\nThe prototypical Mc Donalds restaurant was open(a) in California by twain brothers Dick and\nMack Mc Donalds. The main activity now of this fast food restaurants is the confidential information\nglobal food renovation retailer with more than 35,000 local anaesthetic restaurants, serving nearly 70\nmillion people in more than 121 countries, including Greece, each day.\n\nMc Donalds in Greece opened its first restaurant in 1991 at the Centre of Sintagma\n upstanding in Athens. The franchises were started in 1954, by Raymond Albert Kroc, a\nsalesman. At the first years of the ships keep company,Ray Kroc made in truth little investings in\n ensnare to annex the capital of the company for the new future investments. He was\nmore concentrated in making a spile of profits and less investment notwithstanding today this bussiness has overstated very much.\n\nToday Mc D onalds is one of the worlds most easily known and valuable brands and\nholds a leading share in the glob tout ensembley branded promptly eating- out. Some of favorite foods that Mc Donalds serves are such as Big Mac, ball Mc Muffin, Chicken Mc\nNuggets, Happy Meal, Hamburgers and Cheeseburgers. Also here in Greece are served several(prenominal) special food for the classic customers such as Mediterranean Salad, Greek\n\nChicken and so on In order to align the Greek culture.\n\n\nMap of Mc Donalds restaurants\n\nPLANNING\n\n\n planning is crucial for a company since it helps the company to identify or select the lasts of the company and the physical body of action that are needed. administrative in Greece has set unalike short and long-term goals and objectives. The goal is not step-up for growths sake but systematic and balanced expansion of McDonalds establish upon the authentic requirements of the Greek consumer.\n\nSo nearly of the short- term objectives are:\n*; To jolly price the excellent food and to serve fresh and hot, quickly and precisely in a clean friendly environment.\n*; A new eating get laid for consumers and their families\n*; A rise of the innate quantity of food served (it growth their income)\n*; Carefully selected locations upgraded and renovated on a continual basis providing convenience and safety in all restaurants.\n\nSome of the long-terms objectives are:\n*; To increase the number of local suppliers based however upon the their comparative advantages.\n*; To cut down the amount...If you want to get a full essay, order it on our website:

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