There need be no wastage at all. The Outlet owner does not need restaurant experience to enter the fast food market. The franchise outlet only has need of a refrigerator, a pair of microwave ovens to heat the packs at the start of the day and a bain-marie to keep the food hot and ready to serve. The area required to operate is a fraction of that of the traditional kitchen and the health department requirements, with no raw food preparation, are decimated. This also cuts the kitchen staff compliment to one semi-skilled person.
Capital investment is a fraction of that demanded by other traditional franchise concepts.
Monthly franchise royalty fees payable to the Local Franchiser are included in food costs and not based on turn-over. Low Management input. Time-taking problems with ordering supplies and deliveries no longer exist . Staff and labor force problems are minimised. As the food is produced in a controlled, large volume, factory environment the cost is reduced considerably there-by increasing profitability.