Chinese Fast Food Research Articles

Analysis of KFCs and McDonalds Strategies Based on Game Theory

McDonald s and KFC are two giants in the Chinese fast food market. In this case, Chinese fast food brands must also seek development. So, studying their strategies can inspire and promote the local Chinese fast food industry. So, in this article, the author will use the Game Theory to analyze their strategies to find their different methods to occupy the market. The article will be divided into five parts. To begin with, introduce the research background, related literature, and the articles structure. Second, describe their basic and current situation from multiple dimensions, respectively. Third, compare their similarities and differences from many of the same aspects. Fourth, provide some suggestions to McDonalds and KFC and inspire other local brands. And summarize what the other brands can learn and take changes from their strategies. Last, accept some limitations and propose some future possible studies. So, this article can promote local brands, learn a lot from them, and strive to break the monopoly and become outstanding brands.

Analysis on KFCs Business Model in China

In China, in addition to KFC and McDonald's, there are numerous new Chinese fast food restaurants, such as Mr. Rice, Xiangcun Ji, Real Kung Fu, etc. In China, however, KFC has done a much better job of "adapting to the local cuisine and implementing numerous adjustments" than McDonald's. Therefore, Chinese fast food hasmuch to learn from them. This study will employ three methods of research: comparative analysis, survey method, and case study. The study explains why KFC performs significantly better than McDonald's in China, both in terms of revenue and number of locations. The paper analyzed several business strategies that can be taught from KFC's business model in order to make China's new fast food as global as KFC. The paper demonstrates to the viewers how to use KFC's superior marketing techniques to Chinese fast food and turn it into a global chain. The paper will provide some suggestions forthese fast food restaurants in becoming more international and expanding their number of stores, as well as teaching them how to apply marketing strategies to increase their revenue.

Research on the Adaptability of Organizational Management in McDonald's "Sinicization" Operation

Chinese fast food businesses have grown quickly in recent years, but they still have a far smaller market share and profit margin than Western fast food businesses like McDonald's and KFC. McDonald's outperforms Chinese fast food firms by 160 times when it comes to average shop turnover. More than one-third of the fast-food market in China is now made up of businesses with a Westernized aesthetic. We cannot disregard the challenges in service marketing related to service quality, method, pricing, physical proof, and others, for a variety of reasons. Additionally, the daily schedules in North and South China vary, as do the service delivery methods. I selected a region's McDonald's shops as the subject of the analysis to make the proposal more focused. This essay will examine the factors that contributed to McDonald's success in China and provide recommendations.

A Study of The Problems in The Development and Operation of KFC’s Chinalized Products

KFC is a very famous fast-food company in China, which has taken advantage of several pain points in the Chinese fast food industry to gain a significant position in the huge Chinese market, but they still have a vision for the future to better integrate themselves into China. However, it is still difficult for KFC to be fully Chinalized because the traditional products in China are very difficult to change. So KFC has improved its corporate culture and products, and also refined its leadership style to make its products more relevant to the local Chinese products. And based on the above issues, it was also concluded that these behaviours helped in Chinalizing. Finally, it is proposed how it can be done better.

중식 패스트푸드 포장용기 디자인 제안

중식 패스트푸드 포장용기 디자인 제안

Chinese Fast Food in the Puebla-Tlaxcala Valley: Ethnographic Approach to the Culinary Experience in Commercial Squares

Chinese Fast Food in the Puebla-Tlaxcala Valley: Ethnographic Approach to the Culinary Experience in Commercial Squares

Modeling Microwave Heating of Frozen Chinese Fast Foods Based on Dielectric Properties

Abstract Chinese steamed bread with chicken, which is a typical Chinese fast food, is popular among consumers. The model simulated a frozen combination consisting of six chicken nuggets and two Chinese steamed breads with the dynamic change of dielectric properties on the turntable. The temperature-dependent dielectric and thermo-physical properties of chicken meat were measured as a function of temperature from −5°C to 95°C. A mathematical model of the dielectric properties, specific heat and thermal conductivity with temperature dependence was inputted in the model as the material parameters. 7.5 rpm was observed to be the optimal rotation speed. Simulated temperature profiles were compared with experimental temperature profiles after 90 s of microwave (MW) heating at 700 W. The simulated results were consistent with the corresponding experimental results. The developed model can be applied in food products to identify the cold and hot spots to ensure quality in terms of temperature uniformity.

Dietary patterns are not associated with overweight and obesity in a sample of 8900 Chinese preschool children from four cities.

Globally, the prevalence of childhood obesity has substantially increased at an alarming rate. This study investigated associations between dietary patterns and overweight/obesity in 3- to 6-year-old children. Recruited children were from four prefecture-level cities in Eastern China. Childhood overweight and obesity were defined according to WHO Child Growth Standards. Individual dietary patterns were assessed by a comprehensive self-administered FFQ using thirty-five food items. Using factor analysis two dietary patterns were derived: the traditional Chinese pattern was characterised by high consumption of cereals, vegetables and fresh juices while the modern pattern was characterised by high consumption of Western fast food, Chinese fast food, sweets/sugary foods and carbonated beverages. The associations of dietary patterns with overweight/obesity were evaluated by logistic regression models. Data of 8900 preschool children from thirty-five kindergartens recruited from March to June 2015 were used in the final analysis. Adherence to the modern dietary pattern was positively associated with children's age while adherence to the traditional dietary pattern was positively associated with maternal education; these associations were statistically significant. After adjustment, we found that being in the highest tertile of any identified dietary patterns was not significantly associated with overweight and obesity. Dietary patterns are not associated with overweight/obesity in Chinese preschool children. Prospective studies are needed to establish a causal link between dietary patterns and childhood obesity.

Fast food consumption and its associations with obesity and hypertension among children: results from the baseline data of the Childhood Obesity Study in China Mega-cities.

BackgroundChina has seen rapid increase in obesity and hypertension prevalence and fast food consumption over the past decade. We examined status and risk factors for Western- and Chinese fast food consumption and their associations with health outcomes in Chinese children, and examined how maternal factors were associated with child health outcomes.MethodsData of 1626 students aged 7–16 (11.6 ± 2.0) years and their parents in four mega-cities across China (Beijing, Shanghai, Nanjing, and Xi’an) were collected in the 2015 baseline survey of the Childhood Obesity Study in China Mega-cities. Weight, height, waist circumference, and blood pressure were measured. Food intake was assessed using questionnaire. Mixed models were used to examine the associations.ResultsAmong the children, 11.1% were obese, 19.7% were centrally obese, and 9.0% had hypertension. Obesity prevalence was much higher in boys than in girls (15.2% vs. 6.9% and 27.4% vs. 11.7%, respectively, both P < 0.001). About half (51.9% and 43.6%) of children consumed Western and Chinese fast food, respectively, over the past 3 months. Compared to those with college or above maternal education level, those with elementary school or below maternal education level were 49% more likely to consume Western fast food (odds ratio [OR] and 95% confidence interval [CI]: 1.49 [1.10–2.03]). Chinese fast food consumption rate increased by 12% with each year of increase in child’s age (OR and 95% CI: 1.12 [1.02–1.23]). No significant associations between fast food consumption and health outcomes were detected. Adjusting for Western fast food consumption, children with lower maternal education were 71% and 43% more likely to have obesity and central obesity (ORs and 95% CIs: 1.71 [1.12–2.61] and 1.43 [1.00–2.03], respectively), and maternal body mass index was positively associated with child obesity, central obesity, and hypertension (ORs and 95% CIs: 1.11 [1.06–1.17], 1.12 [1.07–1.17], and 1.09 [1.03–1.15], respectively). Results were similar when Chinese fast food consumption was adjusted for.ConclusionsThe prevalence of fast food consumption, obesity and hypertension is high among children in major cities in China. Maternal factors affect child outcomes.

An analysis of the development of the Chinese fast food industry

The Chinese food culture is worldwide well-known, yet the Chinese catering industry has not gained its due attention in its past two decades’ development. Western fast food has launched a forceful marketing campaign to the Chinese fast food industry. This paper therefore aims to analyze the existing problems of the Chinese fast food industry from the two main aspects of culture difference and market factors. Combining analysis of the current status and the prospective future trends, this paper provides some strategies from the brand effect, cultural characteristics, chain management and personnel training, which expects to update the concept for the Chinese fast food industry and then promote the scientific development of Chinese fast food industry.

Understanding CSR from the perspective of Chinese diners: the case of McDonald’s

Purpose– The study aims to explore the expectations and perceptions of corporate social responsibility (CSR) strategies among Chinese fast-food diners, and to investigate the relationships among CSR strategies, consumer satisfaction and customer loyalty behaviors. Chinese diners’ knowledge about a real world brand’s CSR activities was also investigated.Design/methodology/approach– Setting the research context on the fast food industry in China and selecting McDonald’s as the subject brand, a survey study was conducted in a Southern Chinese mid-scale city. A convenience sample of 320 was withdrawn, and the data were analyzed with SPSS 18.0.Findings– Results from the study show that the Chinese fast food diners expect restaurant companies to attach more importance to “(product) nutrition and well-being (of customers)” and “environment sustainability” to be considered socially responsible. CSR performance was found to be the most influential factor in the consumers’ loyalty behaviors compared to customer satisfaction with service, product and the total visit experience. The study also found that many of McDonald’s CSR activities were unknown to the Chinese respondents.Originality/value– China is an attractive market to most global companies including fast food chain companies. Understanding Chinese diners’ expectations and perceptions toward companies’ CSR strategies will contribute to the success rate of companies operating in China. In addition, by using a real-world brands as the research context, the study tries to avoid perception bias of respondents due to the different interpretations of CSR in different organizations and industries.

Situation on 'eating out' and its related risk factors among 1013 Chinese adults in 3 provinces

To examine the characteristics of 'eating out' behavior among Chinese adults and to explore it related risk factors. Data in the present study was from the China Health and Nutrition Study(CHNS), including those from Liaoning, Henan and Hunan as sample provinces. 2 cities and 2 counties from each province and 2 urban communities and 2 suburban communities from each city plus communities from 1 township and 3 villages from each county were chosen. A final 1013 Chinese adults aged 18 to 59 years old who participated in the 2011 CHNS with complete individual information and were available in the present study period were involved in the study. 'Eating out behavior' was estimated through face-to-face interview on the items as:frequency, cost, ways of transportation and distance between restaurants, eating at fast food restaurants/Chinese full service restaurants/Chinese fast food restaurants/mobile food carts/cafes/canteens or other restaurants during the last week. Information on the amount of food intake was collected through three '24 h recalls'. We described the eating out behaviors by types of restaurants they had gone to and comparing eating out eaters and non-eating out eaters for a set of nutritional indicators in order to explore the risk factors related to 'eating out' behaviors. 'Eating out' was defined as individuals who consumed at least once in restaurants per week. In all the 1013 adults, 51.72% from urban and 39.14% from rural were defined as having 'eating out' experiences. Proportions of eating out in western fast food restaurants, Chinese full service restaurants, Chinese fast food restaurants, mobile food carts, cafes, canteens and other restaurants were 1.68%, 23.49%, 12.93%, 10.37%, 1.09%, 10.07% and 4.34%, respectively. Energy, Ca, Fe and Zn intake were substantially higher among eaters eating at Chinese full service restaurants than those who had not,Energy, protein, fibers, Ca and Zn intake were higher among canteens eaters than those who did not. Age, gender, education, income and residential areas were associated with eating out behaviors. Eating out is a significant nutritional issue among Chinese adults. Education related to nutrition should be taken into account to guide healthy food choices for adults who eat out.

Multiple modernities and multiple proximities: McDonald’s and Kentucky Fried Chicken in Chinese television commercials

Homogenization and diversification are major themes in studies of globalization and culture. McDonald’s and Kentucky Fried Chicken (KFC) are often used as evidence to describe these two themes. The aim of this study is to examine the extent to which homogenization and diversification occur in the television commercials for McDonald’s and KFC in China as well as the strategic models they adopt to manipulate the tension between homogenization and diversification. La Pastina and Straubhaar’s theory is used to map out two different strategic models: genre proximity and cultural proximity. The study finds that homogenization exceeds diversification in the commercials of McDonald’s and KFC as a whole. Comparatively, McDonald’s adopts genre proximity and KFC adopts cultural proximity. The adoption of different models offers a cultural explanation for KFC’s triumph in the competition with McDonald’s in the Chinese fast food market.

South Beauty Group: In Quest of a 'Beautiful' Growth Story

Since the 1990s, China's catering industry had boomed sharply with over 15% CAGR (Compound Annual Growth Rate). In 2007, the catering market size of RMB1,200 billion (US$155 billion) accounted for 4.87% of GDP (Gross Domestic Product) in China. This percentage was only 1.5% in 1978. China's restaurant market was in a typical state of perfect competition, not only in terms of the number of players, but also in terms of the food varieties. Intrigued by the successful story of western fast food in China, the leading Chinese players were exploring how to expand their scale through the development of restaurant chains. Considering the difficulties of standardizing Chinese cuisine, the scale expansion of the Chinese Dinner segment was slower than that of Hot Pot and Chinese fast food segments. It was October 18th, 2007. As an innovative upper-middle player in the Chinese Dinner segment, the South Beauty Group, with 20 restaurants and two soon-to-be-opened restaurants under three different brands, was dreaming about expanding its scale to 100 restaurants in three years (35 in China and 65 in the international market). To meet this ambitious target, the Group faced many challenges, including standardizing Chinese cuisine, selection of domestic and international locations, development of franchising operations and the launch of an IPO. Moreover, as the only Food Service Partner of Chinese cuisine for the 2008 Beijing Olympics, the Group also had to organize the company's resources efficiently to fulfill this prestigious contract. This case had been developed mainly for MBA and EMBA students, with the main teaching objective being to understand the challenges of growth. The students will also be exposed to the dynamic Chinese business environment and the dreams, innovativeness and decision-making behaviors of Chinese entrepreneurs, even in such a traditional industry. An audio-visual support, including an introduction to the company, the restaurants and the dishes, and two interviews with Ms. Zhang Lan is available to instructors.

Pollution source identification and waste loading reduction at Chinese fast food restaurants

The sources of chemical oxygen demand (COD) and oil/grease generated from fast food restaurants were identified and some waste reduction strategies proposed in a new standard operating procedure (SOP) for food processing. After the implementation of the new SOP in three test restaurants, there were positive improvements in meeting the governmental discharge standard for small to medium restaurants, but no improvement for larger restaurants. Further analysis involving long-term water bills and revenue in 30 other restaurants substantiated the finding that the ratio between the increment of water consumption and the increment of business revenue was much less than unity. This means that, as more food is prepared in larger restaurants, the increased water usage is not capable of diluting the mass loading of COD and oil/grease that comes from their food processing.