McDonald's is planning to hire 250K workers this summer across the US. This is 9% more than last year, which is strange for a company trying to automate the fast food ordering process. Most of the new recruits are said to be waiting tables at the various locations.
- Does anyone actually support their idea of waiting tables? Personally when I go to Mcdonald's I want to get in and get out as fast as possible with minimal interaction with their employees.
I read in TRD that casual dining restaurants with table waiting are doing terribly (BWW, Applebees, Chili's) but fast casual restaurants like Panera and Chipotle are exploding. No idea why McDonald's would want their tables waited... it's not the kind of eatery where people are looking to sit down and be waited upon.
Interesting article below that touches on this. Basically, McDonald's large menu is causing a wait for customers (it obviously takes longer if the person in front of you is deciding between 10 burgers than if they were deciding between 5). McDonald's has figured that customers are more willing to wait if they can be seated versus standing in line.
https://www.nytimes.com/2016/11/18/business/mcdonalds-introduces-screen…
McDonald's needs to figure out its strategy then - it's no longer competing in the fast food market when they're trying to wait tables.
If the large menu is causing a wait for customers (and you still want to be a fast food restaurant), the right option is to cut the size of the menu, not start waiting tables instead.
Poor strategic decision from management, IMO.
Perhaps they are simply delivering orders to tables that were placed at counters with a cashier or touchscreen?
Bets on this going horribly...
Maybe they are trying to capture a market where low income families that don't have the money to go to a sit down restaurant and have a meal with service, can now do that. Either way, I'm still getting 2 BigMacs at 3am absolutely tanked, waiter or not.
cracked up a good deal at this.
It's a social experiment and testing the waters of fast food dining.
Its not actually a good idea.
Their CEO reads wall street oasis and is just trying to provide opportunities to all of the non-target grads since the prevailing opinion here is that you can only work fast food unless you go to Ivy League schools.
As a non-target, I just feel pathetic.
xgozax @mynameisgoldstein" opportunities for you guys. Let's hope they even hand out return offers to the best ones.
Lol, I actually tagged goldstein and got xgozax.
Just one more person to mess up your order and spit in your food. I think a McBuffet would be a great idea and is just what the world needs.
Can you imagine a world with a buffet featuring endless McNuggets, build-your-own Big Macs, and self-serve McFlurry machines?
"I think a double and triple quarter pounder will do, with a volcano of French fries." Waist expands and back for more pre-greased pickles, all the fast food bacon you can handle and chocolate dipped cheeseburgers. All while Ronald McDonald smiles upon the decapitation of health as we know it.
This is the EXACT opposite of what made McDonald's such a hit in the 50's and to it's "current" success. I just saw The Founder this past weekend(really solid movie 4/5 bananas). It shows McDonald's success specifically because of fast food turn around time, simple menu, and no seating, no waiters/car hops.
This will go wrong horribly.
I'm not necessarily agreeing that this plan will be a hit, but why would what worked in the 50's work now? Times change.
I thought of this when writing my post. While I agree with what worked in the 50's might not be working now, but I don't the the solution to today's problem for McDonald's would be to become what fast casual was in the 1930's and 1940's before it was disrupted by MickyDs. It is a new set of problems, and while mature companies do decline if they don't expand or change with the times, I think this change is coming too late. That, and the change is a terrible idea. I don't know what type of proprietary VC fund they have but they should have been funding B. Good, Chipotle, Dig Inn, Sweet Green, Chopped, etc. to gain market share in a not competitive section of the food industry.
And that folks, is how you run down a F500 company to the ground.
I bet those are not the types of waiters you see in fine dining, not sure about US but in Europe we already have a system: you make an order using a terminal, take a table marker and wait for a guy to bring it. And thats actually really convinent.
Where in Europe is this? Didn't come across this when I was last there. I know they have something like this in Asia.
Where in Europe is this? Didn't come across this when I was last there. I know they have something like this in Asia.
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