Managing a Store
At the store level, profitability in the fast food business depended on high customer traffic and
tight operations management. Opening an outlet required large investments in equipment and store fittings, and keeping it open imposed high fixed costs for rent, utilities, and labor. This meant attracting large numbers of customers (“traffic”)
In choosing a site, attention had to be paid not only to the potential of a city or neighborhood Yet even an excellent location could not make a store viable in the absence of good operations management, the critical ingredient in reducing waste, ensuring quality service and increasing staff productivity.