Hofstede could have considered about organisational culture. McDonalds is the representative example of organisation with an aim of maintaining similar level of quality, consumer service, value, food taste, and cleanliness. The main strengths of McDonalds rely on the fast services along with the taste of the food. These aspects have demonstrated the profitable elements in the western market. Asians, on the other hand, were not used to have lunch or dinner in certain minutes due to which McDonalds was required to consider its strategy for attracting consumers and for generating its profit levels (Saunders, et al., 2010).
A market is now evolving for a range of foods and beverages which approach the concept of “beauty from within” i.e. consuming foods/beverages which can visibly enhance the skin, hair and eyes. Careful strategising is a necessity in the area of food for beauty as it is still quite an embryonic concept and the niche of consumers motivated by the beauty benefit of foods is still small. As is the case with all functional type foods a lot of explanation is required to what exactly they are and what benefit there is for the consumer. Although this notion hasn’t been making much headway in the European market, the situation in Japan is quite different.
For those less fortunate, it is important to understand that it is often very difficult for these physiological needs to be fulfilled. They are not worried about anything other than where they are going to get their next meal. For others, it is about finding a fine dining experience. Some of the high-end restaurants focus on the quality and specialty of the food that they serve. Consumers are drawn to them for the experience that accompanies the meal.
By educating those who are ignorant about the gap, Berry’s goal was to try to close the gap by bringing an understanding to consumers. Michael Pollan’s article, “Unhappy Meals,” touched on the ways food has changed over time to attract more consumers. “Food industry set about re-engineering thousands of popular food products to contain more of the nutrients that science and government had deemed the good ones and less of the bad,” (Pollan 4). From this I believe that even though we might know where our food comes from, we might not know what has happened and if it has been modified. This is able to connect to Berry’s idea that the food industries would keep us in the dark and control what is in our food that we consume.
McDonald’s Case - Changing Consumers Preferences The food-services industry is constantly evolving and is witnessing, as the restaurants attend to Changing Consumers Preferences, new demographic and lifestyle choices shifts. Maintaining a well-balanced diet and exercising regularly has become key priorities for citizens; as a result, consumers are continually changing their eating habits by emphasizing nutrition and replacing food with calories, high fat or sugar with healthier alternatives (Downs, Wisdom & Loewenstein, 2015). For example, consumers are opting for fried food, fresh food, red meat and food with fewer trans fatty acids and saturated fat. The new trends in consumer preferences affect, to a large extent, the McDonald 's business operations. In an Australian McDonald’s “Addressing Changing Food Values” (2012) study and ‘project discovery’, McDonald studied the consumer preference and reviewed their products and developed new products.
The general impression of Coffee buzz is that although it offers good services, people are less interested. This is based on the notion that it is a student outlet and the food menu is less interesting. Food is not only about nutrition but the pleasure and gratifying elements in it. Coffee Buzz offers food that students are familiar with but there is a clear indication that the food consumption of the food is low. This could be because of the quality and the freshness of the food.
Sit-down restaurants’ ability to have short turnaround times from ordering to services raises the question “How are they able to serve everything on the menu so quickly?” Persons may have guessed that it was due to a highly competent and efficient workforce but the reality is that restaurants are now outsourcing semi completed meals in order to save time in the preparation of their meals. These pre-prepared meals can either mean that restaurant chefs have to add a few ingredients before serving or simply heat and serve. Although there are mixed views on this practise by restaurants, it is becoming more commonplace and it the near future this trend can be the new normal. Advertisements for the outsourcing companies advertise the concept of “Hours
A weakness our competitor, we observed that our competitors don’t give much attention to the quality of product they serve to their customers. Additional to that some of them (Qubiertos, Grill Prince, A la Diane, Uncle Roni’s Pub, and Blue Ginger) serve their food in a traditional way using a plate and bamboo sticks for the grilled products, while we will serve our products in a different way using metal skewer as a strategy to that. Mamibeka will also maintain
Chapter 3 Literature Review While looking for articles about consumer behaviour, with an emphasis on the food industry you are not likely to find too many specific examples. Food service marketing (and hence consumer behaviour) is often subsumed into that of generalised ‘‘hospitality (e.g. Wearne and Morrison, 1996) and in some texts is amalgamated with a still more amorphous ‘‘tourism’’ (e.g. Kotler and Bowen, 1996). Both of these groupings tend to favour the hotel industry.
Message framing provides the linkage between behavior and goal attainment. Recent studies highlights the adverse effects of food advertising on health behaviors. There have been many literatures within marketing and advertising industry that discuss the effects of fear and hope primes, but there has been a lack of research examining the moderating influences about how these primes impact consumer health behavioral responses.  The advertisements of food primes causes individuals to depict the imagery of goal related choice focus. This in turn influences responses such as attitude towards the advertisement and the type of food in it.