Скачать или смотреть Why Fast Food Chains Barely Make Any Money

Fast food restaurants look like models of efficiency. Lines stay long. Orders move quickly. Sales volume is constant. From the outside, the industry appears built for profitability.

But behind that visibility sits a business model defined by thin margins, rising costs, and structural constraints. Fast food depends on high volume and precise execution, yet even small disruptions can erase profits. Labor, rent, food inflation, and pricing pressure all compound in ways that are difficult to offset.

This video examines how the fast food industry actually works. It explains why selling millions of meals does not necessarily translate into strong earnings, how franchising reshapes where profits appear, and why even the largest chains operate closer to the edge than most people realize.

Using a case study approach, the analysis looks at how scale, efficiency, and cost structure interact - and why speed and standardization alone are not enough to guarantee profitability.