I Need Tips On Fast Food Business (especially In Relation To Control)

I would immensely appreciate useful tips on starting a fast food business.  Also very important to me is the control and checks i can put in place since i won't be physically present there most of the time. I'v simply invested my money and I'm only seeking to protect my investment. I need practical tips on control and other strategies pleeeease.

Thanks.

Thanx Kazey.

As a matter of fact, i do have a level of business experience.  What however is new to me is this new line of business (fast food) I'm going into.  Someone came up with a very unique business proposal, one which i find very promising. However, he would require funding, which i committed to providing (not all, but 80% and he, the one with the experience in the particular field, 20%).
My area of concern, which necessitated the questions, is in the area of control.  I av a considerable level of say in view of my intended level of investment in the business and as such would not hesitate to insist on whatever control measures i can put in place to protect my investment. I would not be a daily (maybe not even a weekly) visitor to the place.

So true

the  fast food industry is indeed one of the lucrative biz this days. the biz will always yield high profit if well
managed. the 1st thng u ll need to start and stay in this biz is creating your own peculiarity( that means create your own standard in all sections.) and sustain the standard.
areas that need control include
-production of product with little cost and uniform quality
-sales of finished product
-environment
-security,
i've got to go see u some other time

dear poster,

i must tell you that fast food is one of the must lucrative

and very sensitive investments or business especially when it

has to be in this country where we don't seem to follow the

actual laydown rules guiding this part of hospitality industry
here you will see some investors handing fast food to some

body to manage,  just because he/she studied business

management or relevant courses as such they begin to gamble

with your investment fast food is a thing of total practical

and a live experience to be able to manage, even while you keep

visting as
the owner and not much familiar or do not have a good structure

base on the ethics/controls/ registers/conducts international

obtainable standard governing the industry, it is as good as

you are not visting too. all you need do at the on set, get a

very sound manger who knows very much about the business or

you seek consultancy firm to provide you of a good manager

with some years work experience may be in the fast food or

hotel,he should be there with you as the building is even

starting up, below are what you will ask of him.

 (A)ask him for a better structure of the interior having to

do

with kitchen,channeling of water outlet is very important,

postion of cooking gas cylinder and film extractors/capcity. of

the kitchen
(b)

then ask him to give you a proposal on inflow control format,

eg the security will take a record, the purchase personnel will

have record,then the store personnel will have a recored too,

from here we go to internal flow or distributions order, it

starts from the store, the store keeps record any thing issued

out and the receiver records and defends what ever requisitions

they made at the end of the day and quantityfies it with the

days productions to an auditor in charge, it depends on you

how many tracking auditors you may like to employ some case

two is is okay, note that every quantity issued out has its

expected production volume. so should there be any short fall

the auditor comes in, that to say am talking about production

controls,
 remember for you to be able to track this controls  you and

your manager will first initiate what we call recipe

control,that is when you will come up with your food costing 

and market survey. for you to be able to quantity your

purchases and expected productions, eg 20kg of rice gives  20

portions of a plate of rice by two serving spoon measure.
you will need to measure things,size them and even consider

the average. all this may look like bullshit but this is what

you need do, this controls will now go into a format that you

can now study anytime and ask questions on anything contrary

to the laydown expectation.

 i only let this out first because the production control is

were a restaurants problems is placed.
 the cash point/sales point is very easy to  track just normal
accounting just have to  deal with production volumes with the

cash values. on each products dispatched to the counter. and at

the end of the day  the auditor takes inventory/stock which is

compiring the opening stock +received stock or added

stock-closing stock or balance stock   = sales for the day.

this are the records you need check form production and sale

daily, even when you are not there you can monitor it by your

manager sending it as an attacthment to your box daily or as

you may want it

there are still more you may need for 100 % guaranty if i

give out every thing  here what would i now use as a merit to

my competitors but i know this will take  you were ever you

want to reach with a very good manager.

remaining are

personnel managements

over head costing

tax management

marketing skills

branding products

world obtainable standard

branch extension policy

staff criteria and qualifications, etc

when you want my contact ask me here then i will give you on your

thread.

goodluck

 Thanks all. Appreciate all your suggestions. I'm currently working extensively on starting off and I'm definitely taking into cognizance all your suggestions.