Chapter 2 |Company and Marketing Strategy: Partnering to Build Customer Relationships 41
Real
Marketing
2.1
McDonald’s: On a Customer-Focused Mission
More than half a century ago, Ray Kroc, a
52-year-old salesman of milk-shake-mixing
machines, set out on a mission to transform
the way Americans eat. In 1955, Kroc discov-
ered a string of seven restaurants owned by
Richard and Maurice McDonald. He saw the
McDonald brothers’ fast-food concept as a
perfect fit for America’s increasingly on-the-
go, time-squeezed, family-oriented lifestyles.
Kroc bought the small chain for $2.7 million,
and the rest is history.
From the start, Kroc preached a motto of
QSCV—quality, service, cleanliness, and value.
These goals became mainstays in McDonald’s
customer-focused mission statement. Apply-
ing these values, the company perfected the
fast-food concept—delivering convenient,
good-quality food at affordable prices.
McDonald’s grew quickly to become the
world’s largest fast-feeder. The fast-food gi-
ant’s more than 32,000 restaurants worldwide
now serve 60 million customers each day, rack-
ing up system-wide sales of more than $79 bil-
lion annually. The Golden Arches are one of
the world’s most familiar symbols, and other
than Santa Claus, no character in the world is
more recognizable than Ronald McDonald.
In the mid-1990s, however, McDonald’s
fortunes began to turn. The company appeared
to fall out of touch with both its mission and its
customers. Americans were looking for fresher,
better-tasting food and more contemporary at-
mospheres. They were also seeking healthier
eating options. In a new age of health-conscious
consumers and $5 lattes at Starbucks,
McDonald’s seemed a bit out of step with the
times. One analyst sums it up this way:
McDonald’s was struggling to find its identity
amid a flurry of new competitors and changing
consumer tastes. The company careened from
one failed idea to another. It tried to keep pace
by offering pizza, toasted deli sandwiches, and
the Arch Deluxe, a heavily advertised new burger
that flopped. It bought into nonburger franchises
like Chipotle and Boston Market. It also tinkered
with its menu, no longer toasting the buns,
switching pickles, and changing the special sauce
on Big Macs. None of these things worked. All
the while, McDonald’s continued opening new
restaurants at a ferocious pace, as many as 2,000
per year. The new stores helped sales, but cus-
tomer service and cleanliness declined because
the company couldn’t hire and train good work-
ers fast enough. Meanwhile, McDonald’s in-
creasingly became a target for animal-rights
activists, environmentalists, and nutritionists,
who accused the chain of contributing to the na-
tion’s obesity epidemic with “super size” French
fries and sodas as well as Happy Meals that lure
kids with the reward of free toys.
Although McDonald’s remained the
world’s most visited fast-food chain, the once-
shiny Golden Arches lost some of their luster.
Sales growth slumped, and its market share fell
by more than 3 percent be-
tween 1997 and 2003. In
2002, the company posted its
first-ever quarterly loss. In the
face of changing customer
value expectations, the com-
pany had lost sight of its fun-
damental value proposition.
“We got distracted from the
most important thing: hot,
high-quality food at a great
value at the speed and con-
venience of McDonald’s,” says
current CEO Jim Skinner. The
company and its mission
needed to adapt.
In early 2003, a troubled
McDonald’s announced a turn-
around plan—what it now calls
its “Plan to Win.” At the heart
of this plan was a new mission
statement that refocused the
company on its customers. Ac-
cording to the analyst:
The company’s mission was
changed from “being the
world’s best quick-service
restaurant” to “being our
customers’ favorite place and
way to eat.” The Plan to Win
lays out where McDonald’s
wants to be and how it plans
to get there, all centered on
five basics of an exceptional
customer experience: people,
products, place, price, and promotion. While
the five Ps smack of corny corporate speak,
company officials maintain that they have pro-
foundly changed McDonald’s direction and pri-
orities. The plan, and the seemingly simple shift
in mission, forced McDonald’s and its employ-
ees to focus on quality, service, and the restau-
rant experience rather than simply providing the
cheapest, most convenient option to cus-
tomers. The Plan to Win—which barely fits on a
single sheet of paper—is now treated as sacred
inside the company.
Under the Plan to Win, McDonald’s got
back to the basic business of taking care of
customers. The goal was to get “better, not
just bigger.” The company halted rapid expan-
sion and instead poured money back into
improving the food, the service, the atmo-
sphere, and marketing at existing outlets.
McDonald’s redecorated its restaurants with
clean, simple, more-modern interiors and
McDonald’s new mission—“being our customers’ favorite
place and way to eat”—coupled with its Plan to Win, got
the company back to the basics of creating exceptional
customer experiences.
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