The nature of offerings of KFC is different from McDonald's in the sense that majority of KFC's ingredients include deep fried wholesome chicken pieces and fries. Immediately behind the counter, there is a temporary storage of ready to serve chicken pieces, in temperature controlled glass environment. This serves the purpose of Work in Progress Inventory.
Step 2: the first person in the production line reads order and passes the raw, materials to the next level. For example if it is chicken pieces, then he passes the full pieces, if its hot shots he passes the right amount to the net level.
It can be seen that the operations of KFC are almost similar to the operations of Mc Donald's. As mentioned earlier, the primary difference between KF and Mc Donalds' offering is that all KFC offerings contain chicken. As per quality policy the chicken has to be fresh. Due to this the role of Temporary Storage (behind counter)is very crucial for KFC. It has to satisfy the following requirements:
Mc Donald's has and advantage on KFC in the sense that it does not require too much movement of workers as the sandwich is processed along a line of processing.