Key Suppliers

Ludhiana(Punjab) Simla/Nanital
Mrs Bector’s- Sauses and Toppings Binay Farms-Lettuce
Kerry- Batter/Breading Meena Agritech-Lettuce
Noida(UP)
Chandigarh(Punjab) Mrs Bectors Bakery-Bun Supplier
Pagro-Frozen Veggies Vista Foods-Fresh Produce
Vista Foods-Veg Patties Packaging Suppliers-Wraps

Himachal & UP
Ghaziabad(UP)
Packaging Suppliers- Cup and Cartons
Amrit Foods-Dairy Mix Supplier
Mehsana (Gujarat)
McCain- Wedges, Fries and Hasbrown patty

Hyderabad
Maharashtra Chicken Meat
Vista Foods-Veg & Chicken patty, Pizza Puff
Mrs Bector-Bun Supplier Coimbatore
Cargil-Oil Chicken Meat
Dynamix-Cheese
Packaging suppliers –Cups, Wraps, straws, Napkin Ooty
Godrej Tyson-Chicken-Chicken meat supplier Green Earth-Lettuce
Venky’s- Chicken meat supplier
Bangalore
Vista Foods-Veg Patties
Cochin
Delmonte-Liquid Products
Innovative Foods-Fish Patty
 Distribution Partner of McDonald's India
McDonalds’ products are distributed by Radhakrishna Foodland Pvt. Ltd which is the only distribution partner of the fast
food chain in the supply-chain right through the country
Distribution Partner
(no Contract)
DC
Tier 1
Tier 2 Supplier
Supplier
40+ suppliers: Provide 14 core suppliers:
lettuce, vegetables, Amrit Food ,Vista
potatoes, poultry, Mrs. Bectors Food
vegetables, patties, etc. Schreiber, Dynamix Dairies
Processed Foods
Radhakrishna Foodland Pvt. Ltd.  The DC maintains entire
(Distribution Partner) ‘cold chain’ &
is responsible for
procurement, quality
inspection, storage,
DC1 Noida
inventory management,
delivery & data collection
Primary
 The refrigerated trucks
DC2 Mumbai are divided in into three
zones – Frozen Zone, Chill
Zone and Ambient zone
DC3 Bengaluru
 The company uses an ERP
Secondary application for efficiency,
speed and accuracy in the
DC4 system
Kolkata
Operation techniques
• Design of goods and services - serving sizes and prices of its products are based
on the most popular consumer expectations
• Quality management - aims to maximize product quality within constraints, such
as costs and price limits
• Process and capacity design - centered on efficiency for cost-minimization while
maintaining process efficiency and adequate capacity to fulfill market demand.
• Location strategy - establish locations for maximum market reach, reaches
customers in traditional and online ways
• Layout design and strategy - maximizes space utilization in restaurants and
kiosks, rather than focusing on comfort and spaciousness
Operation techniques
• Job design and human resources - strategies involve training for skills needed in
the production line in restaurant kitchens or production areas
• Supply chain management - strategy of supply chain diversification, involves
getting more suppliers from different regions to reduce McDonald’s supply chain
risks
• Inventory management – goal is to minimize inventory costs while supporting
restaurant operations, local and regional intermediaries and distributors
coordinate with McDonald’s restaurant managers to manage their inventory
• Scheduling - uses corporate conventions for scheduling, based on local market
conditions and laws, as well as supply chain needs
• Maintenance - lets restaurant managers or franchisees select maintenance
service providers. However, for kitchen/production equipment, McDonald’s
Corporation also has certified/approved maintenance providers
Refrigerated movement of Products
• Movement of edible goods through a system of cold chain
• Fleets of truck to transport all items together using compartments yo store
frozen products at -18 degree Celsius to -25 degree Celsius
Chilled products from 1 degree Celsius to 4 degree Celsius
Dry products at ambient temperatures
• Truck containers have two side doors in addition to the rear door
• Side doors used to unload products without disturbing the products in the other
temperature zones
Supply chain challenges
• Global operations need consistent global standards
• Transparency – need to know the source of its product
• Control over suppliers for quality
• Full Supply Chain responsibility
• Multi-temperature products involved - Over 65 % temperature controlled
• Bullwhip effect