The franchise business sector, particularly in the food industry, has demonstrated significant growth and widespread branch distribution. However, a challenge arises when a franchised stall has a single worker who must make decisions regarding the preparation of cooked products. Given the limited one-day shelf life of these food items, it becomes crucial to strike a balance between meeting in-day demand and minimizing end-of-day leftovers. This paper aims to enhance the efficiency of product sales preparation in franchised food stalls by presenting a more effective method for planning and control approach. It describes the implementation of a case study conducted in franchised stores located in Thailand. The research methodology involves a meticulous examination of hourly product demand, as well as a detailed analysis of the work processes and conditions in a representative single-worker case study shop, which handles multiple products and operates under cooking constraints. The study encompasses various aspects, such as pre-cooking product preparation, cooking durations, post-cooking procedures, product selling durations, monetary transactions, and ordering processes from the franchisor. Based on these findings, preparation and control policies are formulated for each product category. To expedite processing, MS programs are employed for designing and testing purposes. The outcomes derived from this research hold potential for application in other branches, franchise stores and various sales-oriented businesses. This study concludes with a summary of key findings and an outlook on prospects for research and development in this field.