Value Stream Mapping (VSM) is a value-based improvement approach that eliminates losses and processing time and maximizes value added time, contributing to enhanced performance effectiveness. In this context, this paper introduces VSM as a different method for restaurant industry and an overall perception for output flow through differentiating wastes, improving cycle time reduction and assessing the value added to the final service. For this purpose, this research follows the qualitative approach to comprehensively investigate the competence of value stream in a Quick-Service Restaurant. This study was based on analyzing and improving the production process of a specific and single product Big Hamburger Meal (BHM) from the classic meals of the case restaurant. The results indicate that implementing VSM principle contributes to operational process enhancement and improvement. The Future State Map indicates an average 20% performance improvement in the critical stages/activities of BHM production. Also, the VSM principles suggest some modifications in six operational activities; negotiation, purchasing, receiving, storing, handling food, and packaging.