Fast food was pioneered in America, with our brand becoming a global icon, known for its quick, affordable, and tasty meals, offering consistently good quality. It’s one of the most preferred food brands in America, popular for catering to busy lifestyles with its convenient options. According to Drive Research, 65 percent of people consume fast food at least once a week. In India, McDonald’s serves millions of customers annually. Its success is attributed to consistency, being an adaptive brand, a strong work culture, meeting diverse customer needs effectively, and following stringent hygienic and scientifically tested food production and sourcing methods.India boasts a youthful demographic, with over 50 percent of its population below 25 and more than 65 percent below 35 years. For this vibrant, multitasking generation, healthy fast food is an attractive option. Chains like McDonald’s, which started India operations in 1996, offer reliability and convenience.
The brand has navigated unique challenges in India, particularly cultural differences, as a significant portion of the population follows a vegetarian diet. Additionally, during the Covid-19 pandemic, we had to ensure hygienic food delivery with limited staff. By understanding and respecting local preferences and the demand for reliable, safe and healthy food, we have secured a leading edge in the fast food industry. It’s the preferred choice for travellers seeking a clean, hygienic place with reliable food quality, and fast delivery, and for children who may seek our branded burger after school or for birthday celebrations. Trustworthy to fastidious mothers who know there’s no compromise on food quality, we design its menus and eating environments to appeal to kids and families very effectively.
Anticipating and adapting to evolving needs, we are expanding rapidly, demonstrating unwavering commitment to its loyal clientele. Focusing on enhancing accessibility, the company added 20 percent more restaurants last year, with an additional 25 percent planned for this year. Moreover, recognizing that it caters to both young and very young customers, as well as families, the company remains steadfast in ensuring that its food safety standards are never compromised. For us, this means using the freshest and best ingredients, ensuring safe food storage and handling practices, and preparing meals in clean, sanitised kitchens with hygienic equipment operated by well-trained staff. This unwavering commitment to quality is essential for meeting customer expectations and fostering brand loyalty and trust.Our dedication to food safety is embedded in every aspect of its operations, from sourcing to supplier development, distribution, and restaurant management, all adhering to stringent FSSAI standards. This comprehensive science-based approach ensures that every one of our meals follows best-in-class production methods, is fresh, flavourful, and safe, from farm to table.
Sourcing freshest ingredients
We set high standards for ingredient quality, ensuring they meet global benchmarks before reaching customers. Suppliers employ state-of-the-art production facilities and globally recognized Food Safety Management Systems (FSMS). The company follows good manufacturing practices and a HACCP-based food safety management system, validated by regular unannounced third-party audits. Products undergo rigorous quality inspections at multiple stages. For instance, chicken products undergo over 64 quality checks, fries more than 120, and buns are tested for shape and seed coverage. Fresh produce like iceberg lettuce and onions are sanitised before packing. Oil quality is monitored regularly to ensure safe TPM limits. We also convert used cooking oil into bio-diesel, aligning with the FSSAI’s RUCO project.
Temperature control is crucial
Proper temperature management is critical to food safety. We use advanced technology to monitor temperatures throughout the supply chain, from farm to restaurant. Ingredients are transported in temperature-controlled vehicles in tamper-proof packs, ensuring consistent quality. Regular mock traceability exercises are conducted to track materials, and logistics partners undergo frequent evaluations by independent audit agencies. In restaurants, menu items are stored, thawed, and cooked at safe temperatures, monitored by automated equipment with digital displays to ensure adherence to FSSAI safety standards.
Segregation of veg and non-veg products
To prevent cross-contamination, we strictly segregate veg and non-veg products throughout the supply chain. In restaurants, separate cooking stations and equipment are used for veg and non-veg items, staffed by employees with distinct green and red aprons. Packaging materials and kitchen sanitation tools are also segregated.
Fostering a culture of food safety
We integrate food safety and quality management procedures into daily operations and training programs. The team receives thorough training on food safety, personal hygiene, sanitation practices, and product storage protocols. Managers undergo robust educational programs based on HACCP principles. The brand works closely with the FSSAI to uphold and enhance food safety standards.
Millennial and Gen Z customers prioritise inclusivity, community care, and environmental responsibility, showing a clear preference for purpose-driven brands. Our youth programs and charitable initiatives ensure that Happy Meals spread joy while making a positive impact. We ensure that every product procured, processed, and served meets the highest standards, reinforcing customer trust and satisfaction.
The author, Rajeev Ranjan, is MD, McDonald’s India – North and East. The views expressed in this article are those of the author and do not necessarily reflect those of hoteldealers.in.