Forbes honors Richard Liu Qiangdong as one of the wealthiest entrepreneurs in the world. The business personality owns Jd.com, an e-commerce platform with a value of $ 57.6 billion. Despite his present-day glory, Richard Liu Qiangdong started as a junior employee working at Japan Life, a company that manufactured and distributed various health products. After serving Japan Life for two years, the renowned entrepreneur opened and managed a small restaurant in Beijing. Later on, Liu Qiangdong closed the restaurant and opened a shop selling computer accessories.
Within five years, the Forbes-listed billionaire managed to develop his computer shop to a prominent supplier of genuine computer parts. In fact, the shop extended its business boundaries to twelve new locations in China’s capital. In 2004, Liu’s computer shops closed down since the government advised citizens to remain confined as a measure to fight SARS, an austere outbreak. In that event, many physical shops closed down since business owners, customers, and employees could not get out of their homes. Richard Liu Qiangdong saw the outbreak as an opportunity to launch Jingdong.
The Beijing-based online marketplace allowed consumers to purchase any consumer goods from the safety of their home. On Richard Liu Qiangdong’s online shop, customers could buy home appliances, fresh/processed food items, popular brands of beverages, all types of fashion wear, and any other consumer product. Jingdong stocked its shelves with genuine goods. On the other hand, Richard Liu Qiangdong hired talented logisticians who ensured that Jingdong’s customers received their purchases in the same or the next day. The efficient logistic system enticed millions of customers. Today, Jd.com serves customers in entire Asia. Richard Liu says that he is looking to expand into the UK, US, and other new markets. Already, Jingdong has partnered with several brands to replenish its shelves with international brands for its global customers.
After production, the burgers are packed in boxes, and then they undergo the last quality check (the hamburgers go through a metal detector). The boxes containing the hamburgers indicate precisely where the meat from the burger was gotten, the time frame when the hamburger was produced, and where the burger was being taken. With this information, the company can be able to identify the farm and slaughterhouse where the meat was gotten within a short time. Cows are usually registered immediately they are born; hence everything that they go through from then till they are slaughtered is usually recorded included the number of owners the cows have gone through.
The boxes contain a unique code that can even help the companies to know the exact cow that the meat was gotten from. According to a OSI Group McDonalds representative, Eunice Koekkoek, the company ensures that the cows are slaughtered in their native country to avoid transporting them for long distances. The meat used by OSI Group McDonalds to manufacture the burgers is always compliant with the European and national standards. McDonald’s has thirty-seven thousand restaurants across the globe, and hence every decision it makes must be geared towards the sustainability of all the restaurants.
OSI Group’s Gunzburg factory in Germany is one of the largest producers and distributors of McDonald’s hamburgers. The factory can make a weekly production of nearly thirty million burgers. However, both OSI Group McDonalds do not usually use all the burgers. This is just to ensure that they have extra burgers to provide to the consumers in case there is a rapid increase in demand. OSI Group ensures that it adheres to strict hygiene during the production process to ensure it meets the safety standards. The factory has two hundred employees, but only a few of them are needed to be available per shift to handle the production process. After production, the burgers are then distributed to the various OSI Group McDonalds restaurant from the distribution center right next to the factory. It takes only three weeks for the hamburger to be served to the customer, from the time the cow was slaughtered.