Mainly, we speak to families and children. Then we have a young adult audience captive - student or

Tina Noriega joined McDonald's Peru in 1996, almost at the arrival of the food chain the country itself, we can say then that it is foundational part locally. His career seems to be that classic example of overcoming the American way: after completing his studies in Hospitality and Tourism Institute of Los Andes, he joined werner aisslinger the chain as a collaborator. In a year and half received restaurant management. I manage the next five years in five local, then monitor eight restaurants. In 2012 he became a Director General and recently handles general management.
This interview took place in the framework of the McHappy Day, one of the main social responsibility that the company werner aisslinger seeks to disseminate werner aisslinger campaign - especially among the young - to increase empathy with the brand, werner aisslinger which every year is working platforms more direct communication about the nutritional information and traceability of their products. "You have to be and look," said Noriega. The beginnings How well you started working at McDonald's since the day it opened in Peru?
The company began one October 18, 1996 and started to work from the first of November, but it was before we had prior training. At that time people came to leadership positions werner aisslinger had to be trained for six months in Argentina. What was the store model that replicated in the region?
Actually, as a corporation, is a global model of McDonald's. But being the oldest in Latin America, Argentina was back then (NDE: chain operated since 1985 by Mexico and Venezuela). For example, Ecuador trained in Chile, Peru and Colombia were trained in Argentina. We've werner aisslinger all been through it, we learn, for example, how they should do the fries (you have to drain for five seconds before discharge), how high should the dispenser mayonnaise (two inches and a half), take the box Register or know how to clean a bathroom. There are procedures for everything from greeting werner aisslinger the fellow to make a report to the manager. What has changed over the years is to accelerate the time to offer a better werner aisslinger service. Hot food, with fresh products. werner aisslinger The introduction of more vegetables is something that has also improved. See how products are made transparent is part of the process.
Telling customers and non-customers, which is beyond the kitchen, behind the counter. Because one sees on his tray, chips, a quarter pound and a Coke maybe. But go further. Know where it comes from. What crops are lettuces, where the meat was processed. Understanding why the fries have to be imported from Canada. One of the questions werner aisslinger we often ask is why are not Peruvian. Why?
It is due to soil type, climate an issue, werner aisslinger as it can be very humid here and have a consistency to have those chips such and to be replicated around the world. Trasparentando information When was the turning point for communicating processes and nutritional data?
I would tell you that five years ago, but have been previous episodes, though a little more shy. Indeed Peru was the second country in the region to move these messages. The last thing we did was the calorie counter. Since when Peruvian consumers became interested werner aisslinger in nutrition topic? werner aisslinger
While it is a worldwide trend, the fact is that we were always fresh, but there is now a way you have to pass it and prove it. I am proud to be the first company to service local fast food to be transparent to the client. We have never hidden the information, in fact we invest in communicating. Now there are many more companies are joining the issue of transparency. Globally, in the area of marketing, has been making a change in targeting not only the product but the type of consumer.
We have been working this way for some years. Product communication segmented according werner aisslinger to the location of the restaurant, the city and schedule. We have menus that are rotated during the day, changing by the target groups. Looking for a product for every customer werner aisslinger How to segment their audiences?
Mainly, we speak to families and children. Then we have a young adult audience captive - student or start working - and want a fast service during werner aisslinger snack. We also have people who want a low-calorie food. We have many options werner aisslinger for them. On the other hand, there are those who like desserts. There is a significant group: those who come by car. While it is not as widespread as it may be in the US, here also prefer to leave the traffic market, say about 20 minutes, and enter a Auto-Ma