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Essay / Research Paper Abstract
This 3 page paper evaluates the fast food chain including positive and negative ways in which it has adapted to three environments: remote, industry, and operating. A case study is used as a springboard for discussion. Bibliography lists 3 sources.
Page Count:
3 pages (~225 words per page)
File: RT13_SA419W.rtf
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Unformatted sample text from the term paper:
Story" what is relayed is Thomass innovative strategy for producing one of the nations most favorite fast food restaurants. From the case study, one can glean a variety of things
inclusive of what is relevant about the remote environment, the industry environment and the operating environment. On one hand, it does appear that Wendys had displayed adaptability in terms of
all three environments. In respect to the remote environment, the company has tried to keep up with the times in respect to an increasing trend towards a cashless society. For
example, the firm had tested terminals similar to ATMs (Kirkpatrick, Rogers, Sellers, Steinbreder & Weinter, 1987). According to the case study, Thomas would always look to larger trends and not
look at the restaurant only from an industry standpoint. Yet, the industry environment was certainly a concern. Thomas would install drive through windows and he is attributed with actually starting
this trend (Ordonez, 2000). Thomass ideas were revolutionary and he did pay attention to the industry environment if he was not setting a trend himself. In respect to
the drive thru window idea, Thomas realized that this would increase sales and not utilize dining-room space at all or requisite additional labor (2000). It was a brilliant concept
and his idea did pay off. When it was clear that Wendys did gain in terms of profit margins and a reduced labor cost, other fast food restaurants also installed
their own drive thru windows. Wendys also did other things to set it apart from others in the industry and effectively made the restaurant a leader in the fast food
market. Wendys was the first of these types of establishments to use separate kitchens, something that permitted made-to-order sandwiches at a rapid pace (Ordonez, 2000). Competitors have done the same
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