Dozens of Orangeburg fast food restaurants going well

"Competition among fast food restaurants is more rigid than ever," said Dewall Waters, owner and operator of long-standing three of the five McDonald drive-ins in Orangeburg County.

"So here are four Burger Kings, four Hardee and many sub-sandwich delis, restaurants and barbecuers fried chicken.

"In a hurry for a quick bite lunch or dinner at low cost? They are open for both, most are good for business despite the recession.

"Upscale restaurant food is tasty as ever, but for their fewer customers and fuller meals, the proprietors have to pay for waitresses and waiters, fancier furnishings and numerous accoutrements that run prices up," Dewall adds. "A good supper usually costs seven to ten dollars, sometimes double or triple that. And by now we know there's not so much of that spending money around.

"Adding to this, our wholesale food prices have gone up this year more than in the past four, placing a heavier and heavier squeeze on profits. Add to that the fact that the majority of our customers are looking for bargain meals and snacks."

Bigger and

bigger menu

"Business brings new challenges every day. To satisfy the crowd, we keep adding to the menus. Many years ago we took on breakfast items. Today we not only offer full breakfasts, but fried chicken, salad plates and more. Another challenge for our managers is the list of beverages. We mix and serve lattes, frappes, smoothies, iced coffee and cappuccino. Employees have to be trained to master these fancier items. This takes time.

"The first McDonald's in Orangeburg opened in 1973. Our breakfast menu began 30 years ago, our salad plates 20 years ago. Both remain popular. Fried chicken came on the menu in the 1980s," Dewall says.

"After so many years it still amazes me how many good, clean food places thrive across Orangeburg County, even in the small towns."

The penny profit

"We say that we are in the ‘penny profit' business, but we've managed to maintain high quality in our food. And we sell it in volume! Do you suppose the public realizes how complicated some of today's fast food recipes are? And how much training they demand of employees?

"The oatmeal we began offering six months ago is made right in our kitchen and contains fresh apples, raisins and fresh raspberries. To achieve this output we have to employ as many as 75 employees at each location to handle the three shifts.

"Being in a low-profit-per-item business, we fast food men must attract a big clientele. Thus we demand that our staffers be friendly to all customers at all times. People come to us for succulent food, but also for warm greetings and service. That burger wouldn't taste nearly so good if the cashier made a lot of sarcastic remarks.

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