Fast Food Managers, CEO and Leaders on how to manage fast food business

1. FAST FOOD MANAGEMENT
BY MRS ROSE NANNA
CHARTERED ADMINITSRATOR, NIGERIA
ROYAL CHARTERED MANAGEMENT, UK
CHATERRED MANAGEMENT CONSULTANT CANADA

2. INTRODUCTION
• Fast food is a term that is given to food that can
be prepared and served quickly.
• These are food that can be sold in a restaurant
and served to customers as a package take –out
or take away
• Fast food was first disseminating in the 1950s in
United State
• Fast food are in the process of making
turnaround strategy that will help to transform
the organization into more proficient, profitable
and effective service this involve training

3. Cont’d
• Fast food do faced with employee poor
performance as a result of poor training and
development.
• The economic fluctuation is complicated and
has great effect on the fast food business.
• The change in the environment is uncertain
because of the PEST forces.
• The company which have better
understanding of the PEST factor can generate
higher revenue .

4. MANAGEMENT
• Management focuses on planning, budgeting,
staffing, controlling and problem solving.
• Thus managers are responsible for directing
and controlling staff, resources and
information.
• Management is the process people get things
done through other people in organization

5. EFFECTIVE FAST FOOD AND HOTEL
MANAGERS
• They need to balance the needs of staff,
customers and the business while dealing
with the unseen problem that pop-up on a
daily basis.
• They have to be proactive to keep track of
their daily task.

6. PLANNING GUIDELINE FOR F/F AND
HOTEL MANAGERS
• Keep an eye on inventory: it’s away wise to
take a detailed inventory of product before
your day starts.
• Scheduling: take note of who is when they are
working, and who is available to work if
someone doesn't show up for his or her shift.
• Special Task: take a walk around the building
and take note of any special tasks.

7. Consistency
• Never play favorite : maintaining the same
level of consequences for all employee.
• Meet customer expectations : as restaurant
manager it’s your job to ensure that food and
services are always consistent.

8. Communication
• Effective communication
• Hold regular staff meetings
• Stay on the page encourage staff
• Be a good listener

9. Tempo management
• Manager should set tempo for the rest of the
staff
• Imparting sense of urgency to staff
• Be the first and the last one to leave

10. Attitude
• Attitude Adjustments :bringing a negative
attitude to work place is the worst thing you
can do for employee moral.
• Complaining brings people down
• Always look on the bright side
• Know that mistakes will happen
• Don’t point fingers

11. Multi - tasking
• Delegate task
• Face time
• Float like a butterfly sting like a bee
• Make sure you never get stuck on one task for
too long.

12. Customer service
• Great restaurant managers have great
customer service.
• Get to know your regular customer.
• Always say “yes” be receptive to the needs of
your customers.
• Use your spidey sense
• Always wear many hats during any given day
oat work to be successful

13. Advertisement
• Advertising can be manipulated not only to
launch the products in the society or increase
sales but also to promote new product to
customers.
• This is another mixed of communicating with
consumers and sells the good quality of their
product. E.g. Internet , Commercial or Print

14. TRAINING SYSTEM IN FAST FOOD AND
HOTEL
• Fast food restaurants rely on training system
to teach employees how to handle their daily
job duties in the most effective way.
• Training is a learning process that involves the
a the acquisition of knowledge, sharpening of
skill and behaviour to enhance the
performance of employee.

15. TRAINING AND DEVELOPMENT
• Training is the process of change used to
develop specific skill, usually for job while
development is focused more on the
individual than the occupation and is
concerned with longer – term personal growth
and career movement

17. Training model

19. TYPES OF TRAINING
• Job Shadow Training : managers term up a
new employee with an existing employee .
• Classes Training : in some cases companies use
training classes to show their employee how
to do their jobs
• Managers Training: the manager will take him
around the restaurant and go over the basic
job function

20. Cont’d
• Further development: many fast food
restaurants use system to
• Online or E-Learning
• In addition to computer-based training, many
companies with employees in a variety of
locations across the country are relying on
other technologies to deliver training.

21. IMPORTANCE OF TRAINING AND
DEVELOPMENT
• It increases productivity and cash flow
• Withstand the competitive atmosphere
• It can increase workers’ job satisfaction
• it make workers to be committed to their work
• It help to improve the work performance of
individual employees and teams
• It help to improve worker level of motivation
• It lean to high performance work systems
(HPWSs)

22. EXTERNAL ENVIRONMENT
• Employee that have organizational training and
development can understand the environment to
aid the performance of their organization.
• Employee we achieve positive relationship
between customer and the external environment.
• Considering the factors regarding competition
(consumer knowledge, control of prices, number
of rival products, ease of access to the market

23. Cont’d

24. Cont’d
There are two different people in the
environment
• First is the inter- organization view, which look
at the environment at the population size and
new organization.
• Second consider the environment is a set of
Political, Social, Economical and Technological

26. ANALYSIS THE EXTERNAL
ENVIRONMENT
• This is to scan the environment which includes
opportunities, threats, and constrains
presented by the environment.
• Organization must repeatedly ask itself what
potential can I use to influence the
environment

28. TYPES OF ENVIRONMENTAL FACTORS
• Political factor: the political surrounding is
seen through the legal framework ,
government could change their rules and
regulation and this could have an effect on the
business.
• Economical factors: the economic surrounding
goes a great way to wind – up.

29. Cont’d
• Social factors: this environment is classified
into two; Indirect and Direct
Indirect factor

30. Direct factors
• Consumers
• Competitors
• Labor market
• Suppliers
• Industry and financial resources

31. Cont’d
• Technological factors: this is constantly
changing in order to keep up in the business

32. WHY MANAGERS SHOULD
UNDERSTAND THEIR ENVIRONMENT
• It enable managers of fast food to pay
attention to their environment.
• Managers will prepare policies and strategies
that will make their organization to survive
• Managers have to make use of their strengths
and opportunities and work on their
weaknesses and threats
• Managers fine solution to their problem

33. Cont’d
• It enable managers to achieve positive
relationship between customer and meeting
the needs of customer also to have increase
Return On Investment.

34. Case Study
• Nestlé UK has been trading as a business since
the 1860s. Today, Nestlé is the world’s leading
nutrition, health and wellness company.
• It is a major player within the UK and Irish food
industry, employing over 8,000 people across 23
sites. Nestlé produces some of Britain’s best
loved brands.

35. Cont’d
• Nestlé, along with many UK businesses, found
that there can often be a difference between the
skills gained in education and those needed in the
workplace.
• The shortage of candidates with the skill set
required to help develop the business created a
challenge for Nestlé. To overcome this, Nestlé ran
employability skills workshops for young people,

36. Cont’d
• Nestlé have monitored the benefits to both the business and
candidates. For the business, the benefits over the past year
were a 21% increase in productivity, increased customer
satisfaction of 12% and an increase in the number of women
recruited into technical roles from 22% to 67%.
• There was also a 33% increase in positive candidate
perception of the Nestlé brand. The company has seen an
improvement in the calibre and number of applicants, with
nearly a 50% increase in the volume of applications following
a refreshed attraction campaign.

37. Con’d
• The key function of Human Resource Management
(HRM) is to ensure a business has the right
number of employees with the skills and
qualifications required to meet current and future
needs. This is known as workforce planning.
• Employees are normally the largest cost to a
business, so it is essential that the HRM function
measures productivity, absenteeism and employee
turnover to monitor the effectiveness and
efficiency of human resources.

38. Cont’d
•Thank You