Wow! That’s a rather broad question…..books are written on this subject so it’s difficult to provide a concise answer but I would respond with this advice…. Running a fast food restaurant successfully requires a manager that focuses on customer service, product quality, cleanliness, and cost efficiency. Customer service involves providing friendly interaction with guests and rapid reaction to their requests and order (thus the name “fast food”). Product quality means ensuring the guest receives their order fresh, hot, and of course, quickly. Cleanliness is self explanatory, however, it is important that a manager have an “eye” for cleanliness beyond just the surface of equipment and seating areas. A clean restaurant will be addressed in corners, crevices, behind kitchen equipment, and in the restrooms (very important). Anyone can wipe a table off, but if you don’t clean in the hard to get areas, you invite pests which then create a whole different problem. Cost efficiency refers to how much labor and food cost the restaurant incurs to produce every dollar of sales. If you waste too much food in the production of an order, you can lose money on that order. If you keep too many workers on the clock when they aren’t needed, the operation cannot profit. Fast food is truly a business of making pennies from dollars (our currency) so you’re not working with significant profit margins. Because of high volume, you can certainly make money in that business but if you don’t keep your costs in line you can easily lose money as well. Best of luck.