1. Reasonable division of labor. The operation of a fast food restaurant is inseparable from the right time, location, and people. Reasonable division of labor is the minimum requirement. If the division of labor is not clear, the operation of the entire fast food restaurant will be very chaotic. Reasonable division of labor is the prerequisite to ensure the normal operation of the kitchen. The kitchen should set up positions according to the actual sales situation, and then make clear regulations according to the functions and requirements of the positions, and inform each staff member in writing. In this way, everyone performs their duties according to their responsibilities and coordinates well. Who should complete what work and who should be accountable must be accurate.

2. System supervision. As the saying goes, there is no circle without rules. If a fast food restaurant wants to coordinate each department, it must use system supervision. More sensitive regulations such as rewards and punishments for employees should be clearly stated, with system reference, and humanized management should be adopted to mobilize everyone's enthusiasm.

3. Cost management. For fast food restaurants, whether business is booming depends not on sales but on net profits. Net profits also represent whether your store can make money. There are two ways to increase net profit, one is to increase sales, and the other is to reduce costs. The cost expenditure directly determines the size of the profit. Take store rent, which accounts for a large proportion of the cost expenditure, as an example. If the store rent far exceeds 20% of sales, it will be very difficult for a fast food restaurant to make money. Therefore, in addition to the fixed expenditure of rent, fast food restaurants should reduce raw material consumption, increase yields, reduce waste, and control costs while ensuring the quality of food.

4. Quality supervision. For the catering industry, product is king and service is king. The food of a fast food restaurant is very important. Whether the quality is acceptable, whether the taste is constantly innovating, whether the service is on the uphill trend, etc. are all decisive factors for the successful operation of a fast food restaurant. Therefore, quality supervision is very important. One is to supervise products, and the other is to supervise services.