Day 153 - 12 Jul 95 - Page 23
1 the costs of running the store?
2 A. Yes. You would order what cheese you needed, yes.
3
4 Q. Whole slices of cheese were not used for the Filet-o-fish,
5 were they?
6 A. No; half slices for the Filet-o-fish.
7
8 Q. The crew would have to cut them themselves?
9 A. Well, you would fold them in half and they would come
10 apart, yes.
11
12 Q. It is correct, is it not, that cheese slices were cut not
13 into exact halves, but one portion of the slice slightly
14 larger than the other slice, and the larger slice would be
15 used for the cheeseburgers and the smaller slice would be
16 used for the Filet-o-fish?
17 A. No. That is totally incorrect.
18
19 Q. You held managers' meetings about the product yield and
20 things like that?
21 A. Yes.
22
23 Q. You instructed the managers to improve the yield and
24 performance?
25 A. The first thing we would do would be to try and find
26 out what the problem was.
27
28 Q. Then you ---
29 A. Then would -----
30
31 Q. -- would instruct managers to carry out some kind of
32 procedure to improve the yield?
33 A. Yes. We would attack the problem that was causing the
34 yield to be out of range. If you take it at its simplest
35 level, for instance, you need one piece of cheese on a
36 cheeseburger; if we were using more pieces of cheese, then
37 we would want to know where the cheese was going.
38 Similarly, if the shake yield was out, say the shake was
39 too low, for instance, which was not within the range, then
40 it may be that the temperature of the shake machine was
41 wrong; maybe that the blades were blunt within the beaters
42 within the machine; it may be the calibration of the syrup
43 was wrong. It may be any one of about 20 things to do with
44 the shake machine; it may be any one of about 20 things to
45 do with the drinks tower, with the ketchup, and things like
46 that. It could be the dispenser itself. So, for instance,
47 if the ketchup yield was too low, it could be that the
48 ketchup dispenser had got blocked or the end where the
49 ketchup was dispensed from, it could have been there was
50 some damage to that. So there was, sort of, any one of
51 between nought and 500 reasons why a yield could be out of
52 range.
53
54 Q. At these meetings you would instruct the managers on what
55 you saw were the correct ways to improve the yield?
56 A. Yes. We would do it together. Basically, we would
57 discuss what the problems might be, and part of the
58 instruction might be to go and investigate if any of these
59 wrongs were right or wrong or if they needed adjusting.
60
