Author Archives: Mohinabonu Saidova

Retention

• What do you think is the most demotivating part of Harper’s job?

In my opinion, the weakest part of Harper’s job is her constant workload and feeling of not being a valuable member of the team. Her previous boss, Jose, left six months ago and she’s upset because they got along really well. Jose was very open with communication and Harper always knew what was going on. After Jose left, Harper had to take on extra work to cover some of his responsibilities. He feels like he’s behind on his to-do list. This issue was self-inflicted. Before the new boss (David) Jose was very open and clear in communication and since he managed Harper and another colleague it was always easy to get in touch with him, but now David manages the whole team so it has become more difficult for him. David Harper is not very aware of the workload and stress and cannot help Harper if she needs advice.

• If you were an HR manager meeting with Harper’s supervisor, David, what advice would you give to help David re-engage Harper?

If I were the HR manager of the company, I would explain the whole situation to David very slowly. Since it is still new, it can be far from problems. David is still adjusting to his new job. I would speak to David for his information about Harper and his skills, the vast experience he has brought to the company and his tremendous value to the business. And a 26-year-old marketing coordinator. He has been doing the same job since he graduated from college at the age of 22.

• What would be the downside of losing Harper as an employee?

The downside of losing Harper as an employee would be his contribution to the company. Harper has been with the company for at least 4 years and I believe he knows everything about the company. If Harper leaves David, I think the company will slow down, and the company will have to hire a new employee, it will take a long time to get to know him well. Harper’s benefit is huge for this company. That is why they should respect the employees who worked in the company.

“The Founder”

1. What makes Ray Kroc and the brothers different from each other?

The differences between the Rake Kroc brothers appear, he can Frenchize from a McDonald’s restaurant.  What they lack is their world view of business.  They were very smart about the restaurant project, but they were confused about how to create it, because they had done it before, and they encountered it.  We found the brothers in the movie set up 3 restaurants in Southern California, Sacramento and Phoenix and will expand due to good supervision.  They learned that by looking at the restaurant’s menu and seeing the same products, it would be better to open one than to open several restaurants.

    Ray Kroc is different from his brothers.  Ray Kroc learned that 1 restaurant is not enough to break into an empire.  Ray goes to the bank and asks for a loan to rent out land and build restaurants.  People asked to open the restaurant 7 days a week instead of just once a week.  And found a good person for the restaurant.  Ray’s brothers couldn’t do that because they didn’t know about marketing.  Ray Kroc operated several restaurants, but the brothers operated one.

2. Do you think the McDonald’s brothers did the right thing by selling out to Ray Kroc? Did Ray Kroc give the brothers a good deal?

I think they could have gotten more out of it instead of giving him less than he needed.  The deal he offered was less and one could do business with others.  In this way, he could increase the business of McDonald’s

3.  How did the local store franchises make money?

Central store franchises made money through auto payments.  Cars used to come there and take food.  This attracted many people’s attention.  The reason is that this fast system makes it easy for people to adapt.  After the customers finished eating, it was easy to waste.

4. How did Kroc make money? How was that different from the franchises, running the local stores? 

This is very different from franchises operated by local stores, because the local stores had to pay monthly payments to the lessee, basically not the banks or anything.

After Kroc found out that McDonald’s was almost gone due to a 1.4% cut in monthly expenses and more ice cream machines, and a partnership with the brothers, he knew how to renegotiate his stores.  So Harry J. Sonneborn, vice president and real estate agent of The Taste Free Corporation, gave Kroc some good tips on how to make money.Harry noticed that the restaurant was leased.  Harry told Ray to buy the leased land and later cancel the lease by leasing the land he owned to restaurants.

5.  Does this film change your view of McDonalds?

It was a good thing.  In conclusion, this has not changed my opinion of McDonald’s, as one would expect of any business that looks the same as Ray Kroc.

Ethics Writing Assignment:

In this assignment, I would like to talk about one of my favorite chain fast-food restaurants Shake Shack. Shake Shack began as a small hot dog stand operating out of Madison Square Park in New York City in 2001 and grew into a gourmet fast-casual restaurant with more than 377 locations both domestically and internationally. The company has been practicing sustainability and volunteerism toward the environment. Shake Shack grew up having an environmentally conscious ethos. 

Shake Shack’s menu reveals the company’s deep exposure to agriculture industries highly sensitive to climate change. Its array of Brooklyn Brewery beers requires large quantities of water for production, and its Stumptown Coffee offerings are strongly affected by changing temperatures impacting global coffee bean yields. However, perhaps at the forefront of its concerns, is its reliance on livestock-based ingredients for the bulk of its menu. Not only does livestock demand significant amounts of resources (land, crops, and water), but it also causes significant damage to the environment. It is responsible for 8% to 18% of global greenhouse-gas emissions. Cattle are the biggest contributor and disproportionately account for 77% of emissions per 59 million tons of protein, compared to pork and poultry, which account for 10% per 215 million tons.

 Founded by Danny Meyer, Shake Shack’s business is marked by “enlightened hospitality” detailed in Meyer’s book, Setting the Table. However, it also demonstrates forward-thinking sustainability efforts, which include innovative store design, recycling initiatives, and carefully selected supplier relationships. These initiatives are thorough and offer a model for responsibly addressing climate change.

Tracking and reducing environmental impact

In 2021, Shake Shack transitioned to-go bags to 100%-recycled fiber, including 95% post-consumer content. It also launched a pilot of plastic-free and carbon-negative straws and cutlery in several markets as well as installed solar panels at five locations with more on the way, saving the equivalent of 1,427 gallons of gasoline or 29 barrels of crude oil per year. In addition, 30% of Shack openings in 2021 realized a 20% YOY reduction in Kitchen Exhaust System energy usage.

Finally, after reading a lot of articles about Shake Shack and getting to know about the company’s success, I would recommend staying the same and keep improving on what they are doing to gain customers’ trust.

Reference

https://www.fastcasual.com/news/shake-shack-striving-to-improve-worker-conditions-lower-carbon-footprint/

https://digital.hbs.edu/platform-rctom/submission/hospitality-with-a-side-of-environmentalism-shake-shacks-responsible-sustainability-practices/

Mohinabonu Saidova

A second-year student at BMCC, majoring is Business Management.
My favorite is play volleyball , and cooking different dishes.
Here's my BMCC email: mohinabonu.saidova001@stu.bmcc.cuny.edu Here’s my BMCC email: mohinabonu.saidova001@stu.bmcc.cuny.edu