How to Manage a Fast Food Restaurant To Be Profitable

Running a fast food restaurant can be challenging, but it can also be a lot of fun. So if you want to learn how to manage a fast food restaurant, here are some guidelines to help you out. If you need some help about POS systems, you can find help here.

How to Manage a Fast Food Restaurant: Hire for success


The fast food segment has the highest employee turnover rate in the industry. Experts are constantly looking for ways to overcome such a worsening crisis, and they expect that automation might be the answer.

However, at the moment, there are a lot of things you can do to shield yourself from attrition problems. Fast food jobs are reputed as temporary, so from the get-go, draw up a potential career path for employees that they can strive for.

Make your employees feel that they are heard and reassure them of their value in the company.

While providing proper training is a must, it makes a world of difference that the employee you hire is the right person in the first place. When hiring, be sure to vet the applicants and ask questions that will give you a better idea of how they will perform in a fast-food environment. With a personality and disposition fit for a quick-service setting, the training is just to make them even better employees than they already are.

If you want to know how to manage a restaurant for success, acknowledge your employee’s wellbeing as well.  Let them know that they are valuable to the team and treat them with respect. Encourage them to be more involved in developing ways to create an environment that they will be comfortable and happy to work in.

Educate them on the unique challenges of fast food service and provide them the proper tools to overcome them. Make sure to keep them engaged and to cultivate a spirit of teamwork. Communicate your goals and inspire them to contribute to the restaurant’s success.

Each member of the staff should have an excellent handle of their tasks so that they can work successfully with minimal supervision. You will also benefit from taking the time to teach them a little bit of everything so they can act and respond effectively when the unexpected happens.

How to Manage a Fast Food Restaurant: Avoid waste

It is crucial that your kitchen is equipped with the right kind of commercial restaurant equipment that you can buy at to store and preserve the quality of your inventory. Spoilage is a constant threat in food service, so when choosing a commercial refrigerator for your fast food restaurant, make sure that it has the right capacity to support the volume of your operation. Since a lot of the food items in a fast food restaurant are usually prepared beforehand, it is crucial that they will be stored at the proper temperatures.

Ensure that your cooking staff performs their jobs with precision and accuracy. They should use the proper amount of ingredients for the same orders every single time. Meals should always be cooked the right way so that no food ends up in the trash bin.

How to Manage a Fast Food Restaurant: Perfect delivery

A fast-food restaurant yields a lot of the traffic from off-premise orders. Customers are getting more and more accustomed to food delivery due to the convenience. That being said, develop an order system that allows your patrons to place their orders with ease. Set up multiple channels for ordering such as the website or via phone, and be sure to coordinate the orders so they can be tended to in no time.

Ensure that the products maintain their quality during the journey by using the right packaging. Remind your drivers to be extremely careful when handling the food so it arrives at your customer’s door in excellent condition.

How to Manage a Fast Food Restaurant: Be a team player

It is important for the manager of a fast food restaurant to be visible and involved. Expect that at least once a day you’re going to wear a different hat. Instead of staying at your office, make yourself available to support your staff during peak hours. Be ready to take orders or deliver food to the table when things get really busy. Attend to customer needs if your staff is busy assembling orders and moving the long lines. If there are any customer complaints, you shouldn’t be hard to reach.

How to Manage a Fast Food Restaurant: Track inventory efficiently


You can’t afford to run out of ingredients for your bestsellers during the busiest time of the day. Make sure your refrigerators and freezers are stocked with an adequate amount of each and every ingredient for all menu items on offer. This is a great way to manage food costs and avoid overordering.

How do you do that? You have to be in the know of what goes in and out of your kitchen. How much in-house inventory do you have and how much product is used during a set period of time? How fast does your available inventory deplete? Consider tracking customer buying behaviors with a POS system from

Make it a point that you know how much ingredients you have and how it is used, or if it’s going to waste. Inventory tracking should be delegated to at least two people with the help of a point-of-sale system that can help accurately keep track of your restaurant’s usage and in turn identify ingredients that requires replenishment.

Arrange your inventory so that the items with nearing expiry dates are used first. Make it a habit to check all the produce and ingredients you receive from your vendors for guaranteed quality. Anything that isn’t up to your restaurant’s standards should be replaced by your vendor. Ingredients used in multiple menu items can be ordered in bulk, for which you may negotiate a discount.

Don’t forget to maintain a steady supply of clean ice to provide your customers with refreshing ice-cold drinks. You need a reliable commercial ice maker that you can buy at for this task, and you can find one on the market with a self-diagnostic and preventative maintenance feature to help you save more on labor costs.

How to Manage a Fast Food Restaurant: Clean up

To meet food safety standards, your restaurant should be kept clean at all times. It helps to create a schedule for all cleaning tasks that need to be done daily, weekly, and monthly. For example, kitchen floors tend to accumulate a lot of grease from the nonstop cooking and should be swept and scrubbed after every shift or before closing. Bins should be emptied regularly and the restroom should be routinely cleaned throughout the day. Having the right janitorial equipment such as mops and wringers, vacuum cleaners, and buffers helps you get this crucial job done efficiently.


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