Why quality always beats quantity in the fast food space

Quantity versus quality has long been a debate in American culture, especially when it comes to catering. The trend of extremely long menus is the result of fierce competition in addition to maximizing customer loyalty. As the menus get bigger, they can cause financial and operational problems for both the franchisor and the franchisee due to additional costs, researching new products, additional training procedures, etc.

The concept of one-item, limited-menu restaurant brands provide streamlined operating procedures, reducing overall costs to the franchisor and franchisee. In addition, customers are given a limited menu as the quality of the food is improved and the service becomes faster. Relying on the simplicity of their operations and procedures, this kind of restaurant brand has mastered its ability to generate results.

Focusing on a single product allows an operating system to be geared towards that element while multiple products require multiple systems. For example, with Southern Classic Chicken, we are a brand specializing in fried chicken, minimizing our operations to bread fresh chicken and then fry the breaded chicken.

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The action is straightforward and easy to master, allowing team members to achieve high levels of success in this basic function. Catering brands that serve both fried chicken and burgers, for example, are suffering from increased product supply in addition to the cross-training required to master the preparation and customization of fried chicken and burgers. . With more menu items, trainings become more complicated, making it harder for team members to achieve higher levels of success as they focus on several basic functions.

By creating more tasks, the emphasis on honing a single basic function is weakened as the emphasis is placed on honing several basic functions. An additional solution for the franchisor or franchisee would be to hire additional staff to specialize in each main function, but this requires additional labor expenditure. Ultimately, allowing team members to focus on a single menu item will ensure their success in mastering the ability to cook that item.

Another advantage of the single item or limited menu concept for franchisors and franchises is that the model is simple, which makes it easy to replicate and train staff. Franchisors are rewarded with streamlined processes and training that can be easily implemented in new locations and franchisees benefit from a faster start-up and lower costs through the model.

The model further encourages franchisors and franchisees to focus on profitability. Focusing on making one thing successful with a simplified system and a small number of team members helps generate higher sales figures. These factors help franchisors bring in more volume and generate more units. The concept of a single item or limited menu is easy to navigate and crucial for franchisors and franchisees as it increases sales and drives return on investment.

Restaurant brands that incorporate this model will find that they can more easily market one or more items. The goal is to master the creation of a menu item so that guests can identify the brand based on the item. Being the best at crafting an item can generate brand awareness and boost sales, allowing franchisors to grow faster.

Offering a single item or a limited menu template will increase a restaurant’s profits, thus preparing the franchisor and franchisee for success. If your goal is to propel your profits and the services provided to customers, a single menu item or a limited menu template might be the answer.

Nick binning is the brand development director of Southern Classic Chicken, offering over 25 years of experience leading key growth initiatives in the restaurant and franchise industries.

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