McDonald's Indonesia Relies on Local Raw Materials for Chicken Supply
PT Rekso Nasional Food is strengthening its business localisation strategy through the use of domestic raw materials and supply chain management to maintain the operational efficiency of McDonald’s Indonesia restaurants.
As reported by Investor Daily, the chicken menu was introduced in 1999 after the brand first arrived in Indonesia in 1991, in order to adapt its products to local consumer preferences.
Associate Director of Marketing McDonald’s Indonesia, Caroline Kurniadjaja, stated that developing local menus has become an important part of the company’s 35-year journey in Indonesia.
“Maintaining consistent operational standards, the presence of supporting technology, and developing crew competencies are all carried out to ensure every piece of chicken is served with the same quality every time customers enjoy it,” said Caroline Kurniadjaja, Associate Director of Marketing McDonald’s Indonesia.
Caroline explained that chicken-based products contribute more than 50% of the protein category sold by the company, making supply management an important part of operations.
Quality Assurance Manager of PT Rekso Nasional Food, Imam Gazali, revealed that quality control is carried out in an integrated manner from farms, chicken slaughterhouses, and distribution, until the product is received by restaurants.
“For us, quality is not the result of a single process, but rather the accumulation of every stage carried out in a disciplined and consistent manner,” said Imam Gazali, Quality Assurance Manager of PT Rekso Nasional Food.
Imam added that the quality assurance system is built so that quality standards, food safety, and halal compliance are maintained from the moment raw materials are received until the product is served.
“The shelf life of fresh chicken is around three days. After taking the distribution process into account, the usable time for raw materials upon arrival at the restaurant can be around two to two and a half days. This condition is one of the reasons deliveries are made every day,” said Imam Gazali, Quality Assurance Manager of PT Rekso Nasional Food.
Associate Director of Learning & Development and Restaurant Solution Group of PT Rekso Nasional Food, Olia M Sidik, explained that historical sales data serves as the basis for restaurant managers to determine the volume of products that need to be cooked.
“The Chicken Expert Officer (CEO) only needs to look at the data to see how much should be cooked. So the decision actually comes from the restaurant manager,” said Olia M Sidik, Associate Director of Learning & Development and Restaurant Solution Group of PT Rekso Nasional Food.
Olia added that the company ensures every Chicken Expert Officer has the same competence and understanding of operational procedures.
“Becoming a Chicken Expert Officer is not merely about completing training or obtaining certification. This role is a form of trust as well as a responsibility to maintain the quality standards of McD’s Crispy Chicken in every restaurant,” explained Olia M Sidik, Associate Director of Learning & Development and Restaurant Solution Group of PT Rekso Nasional Food.
Narman, CEO of McDonald’s Duren Sawit, said that he joined in 2018 and has been entrusted with the role for about six years.
“I am very proud to be trusted as CEO because not all crew members get this opportunity. This is both an achievement and a responsibility,” said Narman, CEO of McDonald’s Duren Sawit.