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In a short span of 25 years since establishment, McDonald India with over 335 restaurants and a market share of 75 percent of the burgers produced in the organised sector, has a place of pride amongst the fast food restaurant in India. It established many firsts. It Indigenised the menu that will not permit beef and pork; It introduced its best selling McAloo burger (Veg burger with potato patties) with a share of 60 percent of all the burgers it sells. McDonald worked employed the concepts followed and advocated by the founder: franchising, productivity, supply chain management, efficiency management, wastage control and more. Customer centricity, value to the customer, time management have constituted its strengths. The case examines the challenges of developing supply chain and the opportunities that came along. The case study traces the growth of the organisations highlighting the application of some of the more important concepts.