Burger King Case Study

1128 Words 5 Pages
Background and history of Burger King and McDonalds
Background of burger king:
Burger king was founded in 1953 in Jacksonville, Florida and was known as insta-burger king. Founders Keith J Kramer and his wife’s uncle Matthew Burns purchased the rights to two pieces of machinery called “insta” machines and opened their first restaurants based around a cooking device called an insta boiler. This device often proved to be a success of cooking burgers .all franchises were required to have this device in their restaurant. The company was later purchased by franchisees James Mclamore and David R. Edgerton. The company was renamed Burger King. Burger King eventually expanded to over 250 locations across the United States and eventually it was sold
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Burger Kings mission statement establishes the basics for pricing, quality and facility design for the business
Vision statement
This is based on the original aims of the company’s founders. Burger Kings corporate vision statement emphasizes excellence and bringing the best into the industry. Their vision statement is, “to be the most profitable QSR (quick service restaurant) business through a strong franchise system and great people, serving the best burgers in the world.” The following main points are highlighted in their vision statement regarding to Burger Kings business:
• Most profitable QSR franchise
• Burger Kings own franchise system
• Good people
• Most quality , well liked burgers in the world
Goals and objectives
Burger Kings main aims and objectives is to serve their customers with the best meals and services that a fast food company could provide. In order to achieve this, the organisation has a zero compromise policy for communication of its aims and objectives. The aims and objectives are important for Burger King as it helps them keep a competitive advantage of its competitors and also helps them with their customers. Their main source of the communication of their aims and objectives is through media, flyers and the
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• Maximize profits – producing products or food items at a reasonable price in order to make a profit and also to satisfy their customer’s needs. By doing this Burger King will be able to keep a competitive advantage of their competitors.
Organisational Culture:
Burger king serves customers with all different backgrounds, beliefs and cultures. This makes it extremely important for them to manage and communicate with all customers in a fair way. Burger king keeps in mind that not all their consumers consume all their products offered on their menu. For example people with an Indian back round won’t eat beef and people with a Muslim back round won’t eat pork. Information like this is key, in order for Burger King to keep track of the needs of their customers who differ with their backgrounds and cultures.

Organisational structure:
Over the years, Burger King Organizational structure has changed, because of its leadership and ownership transitions. Their organizational structure is based on a centralized approach that aims to establish control and increase management effectiveness.
Its structure has the following main

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