Fast Food I


Fast Food I

The restaurant industry is dysfunctional. There are way too many restaurants. Where is this service economy? It isn't here, that's for sure. It wasn't always this way. Anymore, this industry is characterized by an over-abundance of restaurants, an over-abundance of chains, minimal management, and horrid working conditions. Fast-food service proprietaries being the epitome of this dysfunction.

The rest of this industry has its problems, but let's look at fast food for a moment. As a result of this "service economy," this market (restaurants) is flooded. In the fast food industry, as an example, there probably isn't one chain, franchise and hardly an independent proprietor that isn't engaged in phishing. They'll phish on their staff or customers, anything.

Someone needs to do research and come up with a website or something, a spreadsheet, that shows: what it costs to open one of these "franchises," turnover rates for the particular franchise, part-time versus full-time ratios, pay rates, menu simplicity, and menu health info. 

An interesting article about what this industry costs us. It doesn't touch the issues. For instance, some stores have extremely complicated menus, especially given the resources (staffing: employees and management). Some of these places have complicated menus in response to increased competition, and this could result in food safety issues. Good management in the restaurant industry is hard to come by anymore. They sometimes substitute PIC's (person in charge) for managers. Then, they have a lot of incompetent managers in place of what was once competent ones.

These issues cause a lot of stress for everyone working there, especially the trainees and considering the turnover. Let alone, the health issues, which is something health departments may need to look at. 

 A hamburger joint, for lack of a better option, needs a grill, fryer and soda fountain. Take a place like McDonald's, this old relic, how do they stay in business. This is a franchise, they sell equipment, a system, supplies, etc. Price what it costs to open one of these stores. How do they compete against an actual "burger joint," which is how they started? In ways, they build themselves up into Ronald the Clown.

People need to look really closely at these places and how they conduct their business, and decide where their dollar is best spent. A lot of these places employ a lot of part-time employees already, then they employ more so they don't have to pay for insurance. 

If people knew the dynamics of this business, they could steer this industry in a better way, which would be better for everyone. They could give the market share to the places that have simple menus, less overhead, less of the profits going up the food chain, healthier eating options, better pay for the employees, and less indirect costs to the economy.

The restaurant industry is flooded and it would be best to create better opportunities for everyone who is motivated. That way, we don't have to find out in hindsight what problems this mess caused.


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