# data[].attributes.body
1. factors/remarks on the product success

-Faster food preparation compared to traditional restaurants

-Consistent product quality

-Lower production cost

2. challenges through product development and commercialization

-resistance to new product ideas

-scaling the business model

-early franchising difficulties

# data[].attributes.headline
INTAN NADIA KAMILA BINTI JULKIPLI (F23G0923)

# data[].attributes.subject
INTAN NADIA KAMILA BINTI JULKIPLI (F23G0923)

# data[].attributes.body
Factors of McDonald's Product Success

1. Consistent quality and taste

2. Menu adapted to local tastes

3. Strong brand and marketing

Challenges in Product Development and Commercialization

1. Halal certification requirements

2. Different local taste preferences

3. Strong competition from brands like KFC and Burger King

# data[].attributes.headline
MUHAMAD IKHWAN RIZAL BIN ROSLAN (F23B0829)

# data[].attributes.subject
MUHAMAD IKHWAN RIZAL BIN ROSLAN (F23B0829)

# data[].attributes.body
1. Factors / Remarks on Product Success

Strong global brand recognition

Consistent taste and quality (e.g., Big Mac)

Menu innovation and local adaptation

Efficient supply chain and fast service

Strong marketing and wide accessibility

2. Challenges in Product Development & Commercialisation

Changing consumer preferences (healthier food demand)

High product development and marketing costs

Maintaining consistent quality globally

Different regulations and food safety requirements

Strong competition (e.g., KFC, Burger King)

# data[].attributes.body
(NURULSYAZWANI TALIB)

1. Factors that influence product success

1. Market demand

– The product must meet the needs and wants of customers.

2. Product quality

– High quality increases customer satisfaction and trust.

3. Effective marketing strategy

– Good promotion and branding help the product reach more customers.

2. Challenges in product development and commercialization

1. High development cost

– Research, design, and testing require a lot of money.

2. Strong market competition

– Many companies may offer similar products.

3. Time consuming process

– Developing and launching a product can take a long time

# data[].attributes.body
Factors/remarks on the product success

- Resolve customer issue

- Superior workmanship

- Price optimization

Challenges through product development and commeralization

- Service interruption

- Rising demands

# data[].attributes.body
1. factors/remarks on the product success

- Speed of service

- Cost efficiency (able to offer a full meal for just 35 cents)

- Convenient Packaging (Packaging food in paper bags so it could be eaten anywhere)

- Self service innovation (forcing customer to order and dispose their own trash)

- Standardization (consistent taste and quality for customer)

2. ﻿﻿﻿challenges through product development and commercialization

-Employee training (workers required to do work very fast)

- Operational adjustment (efficient workflow required trial and error)

- Customer expectation mismatch (create confusion and dissatisfaction initially)

- Market acceptance (customer need to adapt to new fast food culture)

# data[].attributes.body
1) factors/remarks on product success

fast and efficient service (Speedee Service System)

standardized menu and product consistency

convenience for on-the-go consumption

2) challenges through development and commercialization

maintaining quality across new franchise locations

training staff to follow standardized procedures

market competitiveness in expanding franchise system

# data[].attributes.body
1. Factors / remarks on the product success

Fast service - customers receive food very quickly.

Simple menu - easier and faster to prepare food.

Convenience - food can be eaten anywhere without plates or utensils.

Affordable price - cheap and accessible to many customers.

Standardized system - consistent taste and quality.

2. Challenges through product development and commercialization.

-Maintaining food quality and standards in many outlets.

-Conflicts between business partners.

-Managing rapid business expansion.

-Financial and investment challenges.

-Legal and brand ownership issues.

# data[].attributes.body
1) factors/remarks on the product success

- Factory-Style Kitchen: McDonald’s changed everything by turning their kitchen into a high-speed production line.

- Focused Menu: Instead of a slow sit-down restaurant, they focused only on burgers to save time and reduce waste.

2) challenges through product development and commercialization

- Initial Failure: The new system was a disaster at first because people were used to being served in their cars by carhops.

- Customer Confusion: Customers were frustrated and even angry that they had to get out of their cars and walk to a window themselves.

# data[].attributes.body
Factors / Remarks on the Product Success

1. Speed and Efficiency
The McD introduced an assembly-line cooking process that allowed burgers and fries to be prepared quickly and efficiently.

2. Consistency of Product Quality
Every burger tasted the same in every outlet, which built strong customer trust.

3. Simple Menu Concept
A limited menu (burgers, fries, milkshakes) made operations faster and easier to manage.

4. High Customer Demand for Fast Service
The fast-food concept matched the lifestyle of busy American consumers in the 1950s.

Challenges Through Product Development and Commercialization

1. 1. Maintaining Product Quality During Expansion
Ensuring every franchise followed the same standards was difficult.

2. Brand Protection
The McDonald brothers were concerned about protecting their name, reputation, and product standards.

3. Scaling Production and Supply Chain
As the business grew, managing suppliers and production became more complex.

# data[].attributes.body
1.factors/remark on the product success.

-innovation and unique values

-attractive branding and packaging

-customer trust and reviews

2.challenges through product development and commeralization

-research and developmenr cost

-market competition

-comsumer acceptance

# data[].attributes.body
1. Factor/ remark on the product success

Solves a real customer problem

Appropriate pricing strategy

Good product quality and performance

2.Challenge through product development and commercialization

Delay in service delivery

Staff workload

High customer expectations

# data[].attributes.body
Factor / Remarks on Product Success

1.Affordable price

2.Ready to eat

3.Simple menu

Challenges in Product Development

1.Higher operational cost

2.Product formulation problem

3.Product Quality

# data[].attributes.body
1. Factor

Attractive design of packaging

Understanding market trends and consumer preferences.

Flavour, texture, aroma, and appearance attract consumers.

2. Challenge

New technology can quickly make Food products or other product outdated.

Difficulties when moving from small-scale testing to mass production.

Risk of contamination or foodborne illness.

# data[].attributes.body
1. Factors / Remarks on Product Success

Simple menu (burgers, fries, milkshakes).

Fast service system (Speedee Service System).

Affordable price for customers.

Consistent taste and quality in every outlet.

Efficient kitchen workflow that reduces waiting time.

Franchise business model introduced by Ray Kroc.

Strong branding and marketing.

2.Challenges Through Product Development & Commercialization

Competition with other restaurants and fast-food brands.

Maintaining consistent quality when expanding to many locations.

Managing supply of ingredients for many outlets.

Training workers to follow the same system and standards.

High cost of expansion and franchising.

# data[].attributes.body
1. Factors / Remarks on Product Success

-Fast and efficient food preparation system

-Consistent taste and product quality

-Simple and limited menu

-Strong brand image and restaurant design

-Franchising strategy to expand quickly

-Good customer service and fast service

2. Challenges in Product Development and -Commercialization

-Difficulty maintaining consistent quality across franchises

-Financial pressure during early expansion

-Legal and ownership disputes

-Managing and controlling many franchise outlets

# data[].attributes.body
Factors in Product Success

1. Simple menu that is easy to prepare, remember, and replicate

2. Same taste and quality every time

3. Fast service reduced wait time

Challenges in Product Development & Commercialisation

1. Scaling up made quality harder to maintain

2. Competitiveness in the market

# data[].attributes.body
1. Factors / Remarks on the Product Success

a. Healthier snack alternative

Mushroom snacks are perceived as healthier than traditional chips because mushrooms contain protein, fiber, vitamins, and antioxidants.

Consumers today prefer plant-based and functional foods, which increases demand for mushroom-based snacks.

b. Unique taste and texture

Crispy mushroom snacks offer a distinct umami flavour and crunchy texture, making them attractive compared to normal vegetable snacks.

New flavours (BBQ, spicy, salted egg etc.) can increase consumer acceptance.

c. Innovative processing technology

Technologies such as vacuum frying or freeze-drying help maintain crispiness and nutritional value while reducing oil absorption.

2. Challenges Through Product Development and Commercialization

a. Raw material supply issues

Mushrooms are highly perishable and sensitive to climate conditions, causing inconsistent supply and quality.

b. Short shelf life and product stability

Maintaining crispiness and preventing spoilage without using too many preservatives is technically challenging.

c. High production cost

Mushroom snacks often require special processing equipment such as vacuum fryers or dehydrators, making production more expensive than conventional chips.

# data[].attributes.body
Factors:

PROCESS INNOVATION: The McDonald brothers’ was revolutionary assembly line cooking for food. It guaranteed speed, consistency, and their efficiency.

SIMPLICITY OF MENU: Fewer items meant faster service, lower costs. Customers knew exactly what they were getting.

BRANDING & SYMBOLISM: The golden arches became a powerful, recognizable symbol of modern America, easy to replicate across towns.

FRANCHISING MODEL: Ray Kroc’s vision of scaling through franchising allowed rapid expansion without McDonald’s bearing all the financial risk.

Challenges:

CONSISTENCY ACROSS FRANCHISES: Ensuring every outlet delivered the same taste and service was difficult as the chain grew.

FINANCIAL STRUGGLE: Early on, Kroc had trouble securing financing where banks were skeptical of fast food as a scalable business.

# data[].attributes.headline
NUR FADILAH BINTI MOHAMED ROZLAN ( F23B0463 )

# data[].attributes.subject
NUR FADILAH BINTI MOHAMED ROZLAN ( F23B0463 )

# data[].attributes.body
Factors/Remarksfor Success

• Speed: The "Speedee Service System" delivered food in 30 seconds instead of 30 minutes.

• Limited Menu: Focusing only on burgers, fries, and shakes improved efficiency and quality.

• Consistency: Every burger was made with the exact same ingredients and portions.

• Low Cost: High efficiency allowed them to sell burgers for only 15 cents.

Challenges

• Process Design: It took multiple trials (sketching kitchen layouts on a tennis court) to find the perfect workflow.

• Changing Habits: Customers were initially confused by the lack of waitresses and had to be taught to serve themselves.

• Quality Control: Maintaining the same high standards across many locations was difficult.

• Growth Conflict: The original brothers wanted to stay small to keep control, while Ray Kroc wanted to expand globally.

# data[].attributes.body
1. Factor/remarks on the product success

Problem-Solving Design:

faster service

Effective Marketing

2. Challenges through product development and commercialization

Technical R&D

Market Competition

Scaling Production

# data[].attributes.headline
F23B0458 NUR FARHANAH WAHIDAH BINTI ABD RAZAK

# data[].attributes.subject
F23B0458 NUR FARHANAH WAHIDAH BINTI ABD RAZAK

# data[].attributes.body
1.Factors/remarks on the product success

-Reduce waiting time

-Increase service efficiency

2.Challenges through product development and commercialization

-maintaining food quality

-inventory management

# data[].attributes.headline
NURUL AIN ADRIEYANA BT MOHD FAUZI F23A0522

# data[].attributes.subject
NURUL AIN ADRIEYANA BT MOHD FAUZI F23A0522

# data[].attributes.body
1. factors/remarks on the product success

simple menu

affordable price

fast service

2. challenges through product development and commercialization

Difficulty maintaining quality and consistency across many locations.

Financial challenges during early expansion.

Legal disputes over ownership and contracts.

Supply chain challenges for large scale operations.

# data[].attributes.body
1. Factors/Remarks on the Product Success

- Consistent taste and quality

- Faster service

- Ready-to-eat product

2. Challenges through Product Development and Commercialization

- Financing Growth

- Consumer Resistance to Innovation

- Maintaining Quality Control

# data[].attributes.body
1) factors/remarks on the product success

efficient and faster service system

convenience for on-the-go consumption

product consistency and accuracy

2) challenges through product development and commercialization

higher operational costs

market competitiveness

non-reusable packaging and cutlery

# data[].attributes.body
Factors that Contribute to Product Success

1.Meeting Consumer Needs

2.Product Quality and Safety

3.Innovation and Unique Value

Challenges in Product Development

1.Product Formulation Problems

2.Regulatory and Food Safety Requirements

3.High Development Cost

# data[].attributes.body
Factors/remarks on the product success

fast service system

simple menu concept

strong branding and franchising strategy

Challenge through product development and commercialisation

Difficulty maintaining quality across many outlets

Conflict between business partners

High financial investment for expansion

Managing and controlling franchise operations

# data[].attributes.body
1. Factors / Remarks Contributing to Product Success

Ready-to-consume meals that customers can eat immediately without preparation.

Convenient for busy consumers who prefer quick meal options.

Minimal waiting time, allowing customers to receive their food quickly.

Fast service style, suitable for people who need food on the go.

Affordable pricing, helping customers save money while still getting a meal.

2. Challenges During Product Development and Commercialization

Providing proper staff training so employees can work efficiently and follow the system correctly.

Managing preparation time effectively to ensure food is ready without delays.

Establishing an organized operational system before launching the business.

Introducing a new concept to customers, since the idea was unfamiliar to many people at that time.

# data[].attributes.body
A. Factors/Remarks on the Product Success

It helps customers save money because it is affordable.

Customers only need to wait for a short time to get their food.

The product follows the fast food concept, which is quick and easy to buy.

It is convenient for people who have a busy lifestyle.

The product is ready-to-eat, so customers can eat it immediately without preparation.

B. Challenges During Product Development and Commercialization

The concept was new and not familiar to consumers at that time.

The system must be prepared and built before the business starts.

Good time management is needed to prepare the food quickly.

Staff need training so they can work together properly.

# data[].attributes.body
1. Factors/Remarks on the product success

-fast service

-convenience

2. Challenges in product development & commercialization

-building customer trust in a new concept

-customer demand

# data[].attributes.body
1 Factors / remarks on the product success

Speed and efficiency of service

Consistency and standardized product

Simple and focused menu

2 Challenges through product development & commercialization

Conflict between founders and Ray Kroc

Financial constraints in early expansion
Maintaining product quality across franchises

# data[].attributes.body
1. Factors / Remarks on Product Success

Higher customer satisfaction

Faster service

Consistent food quality

Simple and efficient menu

2. Challenges Through Product Development & Commercialization

Changing the traditional restaurant system

Training staff to follow a structured working system

Managing business expansion

Maintaining quality across outlets

# data[].attributes.body
1. Factors/remarks on product success

-fast service

-competitive price

-simple menu

2. Challenge through product development & commercial

-customer demand

-maintain product quality

-financial problems

# data[].attributes.body
1. Factors/remarks on the product success.

Fast service

The price is affordable

Convenient

2. Challenges through product development and commercialization.

Maintain food quality

Meet customer preferences

# data[].attributes.body
1) Factors / Remarks on the Product Success

1. Efficient System & Consistency
The McDonald brothers created a fast and standardized food preparation system (assembly-line style). This allowed burgers to be prepared quickly with consistent taste and quality, which attracted many customers.

2. Strong Branding & Franchising Strategy
Ray Kroc expanded the business through franchising and strong branding (Golden Arches). This helped the product spread rapidly across America and built strong brand recognition.

2) Challenges Through Product Development and Commercialization

1. Conflict Over Control and Standards
Ray Kroc wanted faster expansion and more control, while the McDonald brothers focused on maintaining product quality and original standards. This disagreement created tension during development and expansion.

2. Legal and Business Ownership Issues
As the business grew, contracts and financial agreements became complex. Trust between partners broke down, leading to disputes over ownership, profits, and rights to the McDonald’s brand.

# data[].attributes.body
1. Factors/remarks on the product succes

convenience and speed

Disposable paper packaging reduced labor, cleaning costs, and operational time

Single-use packaging improved sanitation and reduced contamination risks compared to reusable plates and utensils used in traditional diners

2. Challenges through product development and commercialisation

The company had to develop packaging that was inexpensive, durable, and capable of holding hot and greasy food without leaking

Food quality maintenance

McDonald’s needed to convince customers to adapt to a new fast-food concept that used self-service and disposable packaging instead of traditional dining.

# data[].attributes.body
1. Factors / Remarks on Product Success

Fast food preparation using the Speedee Service System by Richard McDonald and Maurice McDonald

Simple menu (burger, fries, milkshake)

Consistent taste and quality

Strong franchising idea by Ray Kroc

Strong branding and the Golden Arches of McDonald's

2. Challenges in Product Development & Commercialization

Conflict between Ray Kroc and the McDonald brothers

Difficulty maintaining quality in franchises

Financial problems during early expansion

Contract and ownership issues

Rapid expansion management problems

# data[].attributes.body
Factors /remarks on the product success

-Fast service and efficiency

-Food Quality consistent

-consumer alignment

Challenges through product development and commercialization

-Cost and supply chain management

-Maintain food product quality

(Taste, texture, preference)

-Marketing strategy

# data[].attributes.body
1.﻿﻿﻿factors/remarks on the product success

Ready-to-eat

Convenience

Short time waiting

Fast Food

Cost savings

2.challenges through product development and commercialization

Staff training for proper cooperation

Good time management in food preparation

System prepared before starting the business

A new concept unfamiliar to consumers at that time

# data[].attributes.headline
MUHAMAD SHAH ASYRAAF BIN SHAHIRRULAMRI F23A0672

# data[].attributes.subject
MUHAMAD SHAH ASYRAAF BIN SHAHIRRULAMRI F23A0672

# data[].attributes.body
1. Factors on product success

- Fast service attracted many customers.

- The food was cheap and affordable.

- The system made the product consistent and efficient.

2. Challenges through product development and commercialization

- It was difficult to maintain quality during expansion.

- There were conflicts in trust and partnership.

- Commercialization caused problems in control and ownership.

# data[].attributes.headline
WAN NUR ARIIFAH BINTI MEOR MOHD ZULKAFLI (F23A0757)

# data[].attributes.subject
WAN NUR ARIIFAH BINTI MEOR MOHD ZULKAFLI (F23A0757)

# data[].attributes.body
Factors / Remarks on Product Success

Simple and focused menu

Affordable pricing

Strategic expansion locations

Challenges in Product Development and Commercialization

Maintaining product standard across franchises

High cost of expansion

Supplier and ingredient consistency

# data[].attributes.body
1. Factors/Remarks on Product Success

Low cost

Fast service

Ready to eat

2. Challenges in Product Development and Commercialization

New idea for consumers

Time management

Staff training

# data[].attributes.body
1. Factors / Remarks on the Product Success

•Fast service system – The “Speedee Service System” allowed food to be prepared quickly.

•Affordable price – Products were cheap (example: burgers around 35 cents), making them accessible to many customers.

•Simple and limited menu – Focusing on a few items helped improve efficiency and consistency.

•Standardization – Every outlet used the same recipe and process, ensuring consistent quality.

•Franchise business model – Expanding through franchising helped the brand grow rapidly.

•Strong branding and marketing – The golden arches and recognizable brand attracted customers.

•Efficient production process – Kitchen operations were organized like an assembly line.

•High demand for convenient food – Busy lifestyles increased demand for fast food.

2. Challenges Through Product Development and Commercialization

•Maintaining consistent quality across many franchise outlets.

•Managing supply chain for ingredients as the business expanded.

•Competition from other fast-food restaurants.

•Adapting to different markets and cultures in different countries.

High operational costs such as equipment, staff, and raw materials.

•Ensuring food safety and hygiene standards.

•Customer preference changes (health concerns, nutrition awareness).

•Brand reputation risks if product quality or service declines.

# data[].attributes.body
1. Factors/remarks of the product success

- Save time

- Ready to eat product

- Fast service

2. Challenges through product development and commercialization

- Maintaining quality of the product

- Training the staff to proper working

- Time management

# data[].attributes.headline
NURHIDAYAH FATIHAH BINTI KAMAL (F23A0553)

# data[].attributes.subject
NURHIDAYAH FATIHAH BINTI KAMAL (F23A0553)

# data[].attributes.body
1) factors/remark on the product success

- The restaurant focused on fast and efficient food preparation.

- The food had consistent taste and quality.

2)challenges through product development and commercialization

- The system had to be built before starting the business.

- The fast-food concept was new to consumers.

# data[].attributes.body
1. Factors / Remarks on Product Success

Unique Japanese-style ready-to-eat products such as onigiri, oden, and sofuto ice cream

Convenience and accessibility for customers

Attractive store concept and product presentation

Strong brand image associated with Japanese quality

2. Challenges Through Product Development & Commercialization

High cost of importing certain ingredients and products

Maintaining consistent product quality across outlets

Competition from other convenience store chains such as 7-Eleven

# data[].attributes.body
1. Factors / Remarks on the Product Success

-Simple and focused menu

-Strong branding

-Real estate strategy

2. Challenges Through Product Development and Commercialization

-Conflict between founders and Ray Kroc

-Franchise management issues

-Balancing innovation and consistency

# data[].attributes.body
Factors / Remarks on the Product Success

1. Fast service system
McDonald's introduced an assembly-line kitchen system that allowed food to be prepared quickly and efficiently.

2. Product consistency
Customers receive the same taste and quality of food at every restaurant.

3. Strong branding

The Golden Arches logo and clear brand identity make McDonald's easy to recognize.

Challenges Through Product Development and Commercialization

1. Maintaining consistent quality
It is difficult to ensure that every franchise maintains the same food quality and service standards.

2. High financial investment
Expanding the franchise requires significant capital and financial resources.

3. Market competition
The fast-food industry is highly competitive with many alternative brands.

# data[].attributes.body
1. Factors / Remarks on the Product Success

Introduced a fast and efficient cooking system (Speedee Service System).

Affordable price for customers.

Consistent taste and quality.

Clear and attractive branding (Golden Arches).

2. Challenges Through Product Development & Commercialization

Limited resources at the beginning.

Difficulty expanding the business to other locations.

Disagreements in business decisions between partners.

# data[].attributes.headline
WAN NUR ZAKIRAH BINTI TUN MOHD (F23A0654)

# data[].attributes.subject
WAN NUR ZAKIRAH BINTI TUN MOHD (F23A0654)

# data[].attributes.body
1. Factors / Remarks on Product Success

• Attractive product presentation – The product is shown clearly and visually appealing, which attracts viewers’ attention.

• Effective social media marketing – Using short video platforms like Instagram helps the product reach a wider audience quickly.

2. Challenges in Product Development and Commercialization

• High market competition – Many similar products in the market make it harder to stand out.

• Cost of product development and promotion – Developing and marketing the product requires time and financial resources.

# data[].attributes.body
1. Factors / Remarks on Product Success

Customers are more satisfied with the service.

The service becomes faster.

2. Challenges in Product Development & Commercialization

Need to change the traditional restaurant system.

Staff need training to follow a new and more organized working system.

# data[].attributes.body
1. factors/remarks on the product success

speed and efficiency

strong branding and vision because Ray Kroc saw the scalability of the concept

2. challenges through product development and commercialization

maintaning quality across franchises

balancing innovation and consistency

# data[].attributes.body
1. Factors / Remarks on Product Success

- Simple menu

- Fast service system

- Consistent quality

- Strong branding

- Standardized operations

2. Challenges through Product

Development & Commercialization

- Maintaining quality across franchises

- Financial pressure during expansion

- Operational challenges

- Legal and contractual issues

- Balancing growth and brand reputation

# data[].attributes.body
a) Factors on product success

1. Affordable prices

2. Faster services

3. Consistency in taste and quality of products

b) Challenges

1. Time management

2. Financial risks

3. Consumer acceptance

# data[].attributes.body
1. Factors / Remarks on Product Success

Strong brand recognition in Malaysia

Wide variety of drinks such as milk tea, fruit tea, and smoothies

Effective marketing through social media and promotions

Strategic outlet locations in shopping malls, universities, and public areas

2. Challenges Through Product Development & Commercialization

High competition from other bubble tea brands such as Chatime and Gong Cha

Need to continuously develop new flavors and products to attract customers

Rising costs of ingredients and operational expenses

# data[].attributes.body
1. Factors / Remarks on the Product Success

Fast service system – food is prepared quickly using an efficient kitchen system.

Consistent taste and quality – the taste and quality are the same in every branch.

Simple and focused menu – easier for customers to choose and faster to prepare.

Affordable price – suitable for many groups of customers.

Strong branding and marketing – a globally recognized brand that attracts customers.

Strategic locations – outlets are located in busy and accessible areas.

2. Challenges in Product Development & Commercialization

Maintaining quality across franchises – difficult to keep consistent quality in all branches.

High competition – competition with other fast-food brands.

Changing customer preferences – more customers want healthier food choices.

Operational costs – increasing costs of ingredients, staff, and operations.

Supply chain management – ensuring ingredients are always available in every outlet.

# data[].attributes.body
1. Factors/remarks on the Product Success

• Ready-to-eat food

• Fast service and short waiting time

• Convenient for busy customers

• Affordable price for everyone

2. Challenges Through Product Development and Commercialization

• Training staff to follow the system properly

• Maintaining consistent quality at every outlet

• Managing time efficiently during food preparation

• Developing a standardized kitchen system

# data[].attributes.body
1. Factors/Remarks on Product Success

Low Price Point (Value Proposition)

Heritage Brand Re-Positioning

Gentle Abrasive Formulation

2. Challenges Through Product Development & Commercialization

Supply Chain Scaling during Viral Spikes

Packaging & Shipping Durability

Regulatory Compliance (International Markets)

# data[].attributes.body
Factors / Remarks on Product Success

Efficient service system that allows customers to receive their food quickly.

Limited and well-organized menu, making ordering simple and easy for customers.

Reasonable and competitive pricing, making the food affordable for many people.

2. Challenges in Product Development & Commercialization

Ensuring consistent product quality at all outlets and locations.

Managing time effectively during preparation and service to maintain speed.

Handling high customer demand, especially during peak hours.

# data[].attributes.body
1. Factors / remarks on the product success

*Standardization – Rasa dan kualiti burger sama di setiap outlet.

*Simple menu – Menu yang ringkas memudahkan operasi dan mempercepatkan servis.

2. Challenges through product development and commercialization

*Financial risks when expanding the business

*Issues with brand ownership and contracts

*

# data[].attributes.body
1.Factors / Remarks on Product Success

-higher customer satisfaction

-faster service

2.Challenges Through Product Development & Commercialization

-Changing the traditional restaurant system

-Training staff to follow a new, more structured working system.

# data[].attributes.body
1. Factors / Remarks on the Product Success

-fast service system

-simple and focused menu

-affordable price

2. Challenges Through Product Development and Commercialization

-maintaining consistency of the quality of the product.

-time management

-customer demand

# data[].attributes.body
1. Factors / Remarks on Product Success

- Consistency which is same taste and quality of the food.

- Quick food preparation.

2. Challenges in Product Development & Commercialization

- Maintaining quality across many franchises.

- Financial pressure when expanding the business.

# data[].attributes.body
1. ﻿﻿﻿factors/remarks on the product success

Ready-to-eat

Convenience

Short time waiting

Fast Food

Cost savings

2. ﻿﻿﻿challenges through product development and commercialization

training the staff to cooperate properly

time management to prepare the food

System built-in before the business start

This concept not familiar at that time and new to consumer

# data[].attributes.attachment_caption
The Founder (2016): In 1950s America, a restless milkshake-machine salesman named Ray Kroc discovers a small California burger stand run by the meticulous McDonald brothers, where speed, consistency, and assembly-line cooking feel like a miracle. What starts as a handshake partnership becomes a nationwide rush, as Kroc drives franchising, courts bankers, and sells the golden-arches vision town by town, demanding tighter control while the brothers fight to protect their name and standards. As paperwork piles up and money flows in, trust cracks; contracts replace promises, and the dream of simple burgers becomes a ruthless lesson in power, branding, and ownership—showing how success can be built fast, then taken even faster in plain sight!!!!"

# data[].attributes.body
Share their :

1. factors/remarks on the product success

2. challenges through product development and commercialization

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Memes & Movies on Instagram: "The Founder (2016): In 1950s America, a restless milkshake-machine salesman named Ray Kroc discovers a small California burger stand run by the meticulous McDonald brothers, where speed, consistency, and assembly-line cooking feel like a miracle. What starts as a handshake partnership becomes a nationwide rush, as Kroc drives franchising, courts bankers, and sells the golden-arches vision town by town, demanding tighter control while the brothers fight to protect their name and standards. As paperwork piles up and money flows in, trust cracks; contracts replace promises, and the dream of simple burgers becomes a ruthless lesson in power, branding, and ownership—showing how success can be built fast, then taken even faster in plain sight!!!!"

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190K likes, 338 comments - transitions.community on February 13, 2026: "The Founder (2016): In 1950s America, a restless milkshake-machine salesman named Ray Kroc discovers a small California burger stand run by the meticulous McDonald brothers, where speed, consistency, and assembly-line cooking feel like a miracle. What starts as a handshake partnership becomes a nationwide rush, as Kroc drives franchising, courts bankers, and sells the golden-arches vision town by town, demanding tighter control while the brothers fight to protect their name and standards. As paperwork piles up and money flows in, trust cracks; contracts replace promises, and the dream of simple burgers becomes a ruthless lesson in power, branding, and ownership—showing how success can be built fast, then taken even faster in plain sight!!!!". 

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