Lots of interesting operating considerations. A few thoughts, having worked in "Quick Service Restaurants" a long long time ago. Ignoring cost of human labor

Lots of interesting operating considerations. A few thoughts, having worked in "Quick Service Restaurants" a long long time ago. Ignoring cost of human labor and a move to equipment maintenance for a moment, one of the key metrics tracked is waste/loss, i.e. from the bins in the kitchen. Amounts of discarded buns, lettuce, tomatoes, burnt or spoiled, past due-date, serve-time etc. it all gets tallied and recorded. If you get sent one box of frozen fries weighing a known amount, that should translate into (x) number of servings +- a fairly narrow distribution curve. If you go through 10 boxes but only sold 9(x) servings then maybe your staff are overfilling, dropping, burning or eating the fries. Either way, they are losing you cash. The cash at the tail end of your otherwise carefully controlled supply chain. Anything that cost effectively eliminates waste will be next.