Competitors McDonald’s and Burger King sell similar food to similar customers, and both use a franchise business model. Yet, on average, a McDonald’s restaurant takes in about twice as much as the average Burger King restaurant. Why is that? Well, for starters, that creepy king mascot of theirs was driving women and children away.
The average McDonald’s earns $2.6 million every year, while the average Burger King takes in $1.2 million. Why is that? What are the other reasons for the disparity?
Off-peak business. Lunch is the peak time for fast food in general, but restaurants are open for most of the day. McDonald’s does more to get business at times that aren’t lunch or even dinner. People love Egg McMuffins, but what’s your favorite Burger King breakfast item? They have a nice breakfast menu, but you probably can’t name any iconic products from it.
There’s a reason why Taco Bell wants to enter the breakfast market, and it’s not because of a profound love of waffles.
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Burger king has better hamburger than McDonld's by far.
ReplyDeleteA creepy king mascot? I think Ronald McDonald is a little strange looking myself.....
ReplyDeleteBK TAKES FOREVER TO GET FOOD THATS Y.
ReplyDeleteIf you eat the food from either place, you deserve what you get.
ReplyDeleteBoth Burger King and McDonald's now use the build to order production model. I say now because back in the day McDonald's did not used the build to order model.
ReplyDeleteMcDonald's use to pull the beef patties from the grill and put them directly on the toasted dressed rolls and put the fish fillets from the frier basket directly on the steamed dressed rolls, wrap the assembled sandwich and place in the bin under heat lamps.
Today both hold thier grilled or broiled beef patties, fish fillets and steamed or toasted rolls in a heated holding ovens.
Back in the day the product was ready for purchase at McDonald's when you walked in the door. Today you have to wait for your purchase to be assembled. Back in the day McDonald's product was held once fully assembled under heat lamps. Today the product is held twice, before assembly and under heat lamps after assembly.
In my opinion when McDonald's went to the Burger King build to order production model the quality of their product went down. I find it odd that the #1 fast food chain on the planet changed their production model to the production model of a competitor that sell a product that is inferior to their own.
As to the speed of drive through service, I can 9 time out of 10 get faster service walking through front door and placing my order at the counter then using drive through. The labor cost of running a drive through is higher to boot as it take twice as much labor to serve a drive through customer then it does the serve a customer at the counter.
I know all this because I worked for both back in the day.
Sand Box John