Recently, I have come across more and more people and their restaurants looking to move from a fast casual, wait-staff approach to a traditional quick service location. The reasons I have been told range, however, given the right circumstances, this may certainly be a profitable move to make. Before making a haphazard switch there are areas you should consider. Should you feel comfortable beyond that point there are key aspects to a quick service restaurant that you’ll want to address as well.
In this posting, I will first highlight the considerations you should make beforehand and the areas that need addressing should you move forward.
