Running a quick service restaurant (QSR) involves juggling countless responsibilities, from managing staff to maintaining high standards of food quality. Amidst these tasks, keeping a tight grip on expenses is crucial, especially given the narrow profit margins typical in the restaurant industry, which range from …

Serving over 15,000 customers weekly presents a formidable challenge for any restaurant, encompassing a myriad of logistical, operational, and customer service considerations. At its core, this feat requires meticulous planning and execution to ensure a seamless dining experience amidst high volume. Firstly, managing such a …