The main aim of the research project is to study the importance of production planning and control in a fast food restaurant. Production planning and control improves the flow of the entire production process in an organisation. The objective of the research is to oversee all the process of the production and check that the quality of the product is well maintained. It also ensures that all inventory levels are well maintained and there is no over stocking or understocking. The method used to do this research is qualitative. Data is collected by having informal discussions with the franchise owner. There are some recommendations. Sometimes the workplace is very busy so at that staff have little time. The place to dine in is very small.