QuickService Restaurant

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Quick-Service Restaurant

• An operation that provides a limited menu and
  limited service (generally self-serve at counters
  or through vehicle drive-throughs) at low prices
  also called limited menu or fast-food restaurant

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Who Visits Quick-Service Restaurants?
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Organization of Quick-Service Restaurants
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Organization of Quick-Service Restaurants
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Organization of Quick-Service Restaurants
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Possible Career Progression in Quick-Service
Restaurants
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How Important is Drive-Through Business?

• Very Important!
• The Business Generated from Drive-through
  Operations can approximate 50 to 70 percent of
  total business

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Day to Day Operating Concerns

• Consistency of Product
• Food and Paper Costs
• Raw Food
• Finished Food Products
• Portion Control Condiment Packages
• Napkins, Straws
• Profitability involves managing the pennies

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Labor Challenges In Quick-Service Restaurants

• A primary labor market is young people who are
  not seeking a career in the industry.
• The pace of operations and the emphasis on
  quality make staffing difficult.
• There is a public perception about low pay.

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Technology And Quick-service Restaurants

• Computerized reports
• Use of computerized equipment
• Use of POS systems to speed guest ordering, track
  cash, detailed product usage, reduce training
  times and to provide information for staff
  scheduling and product ordering

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Challenges

• Legal Concerns
• Segment Image