Day 197 - 07 Dec 95 - Page 73


     
       1 MR. RAMPTON:  There were occasions, I think you accepted this,
       2      when you actually took a crate or a bag of fresh shakes
       3      mix, mixed it with water and put it into the machine.  Is
       4      that right?
       5      A.  Sorry?
       6
       7 Q.   I think you have already accepted in answer to my
       8      questions that there were occasions when you actually took
       9      a bag of fresh shake mix, not re-run, and mixed it with
      10      water?
      11      A.  Yes, that did take place.  It was more the re-run than
      12      that the mix as well.  That might happen on a very busy
      13      day.
      14
      15 Q.   That was 11th May 1988.  If you turn to page 39 you will
      16      see a similar reference on, it is not the same but a
      17      similar reference on 7.  On the first page of the review
      18      under "QSC - Shakes Quality?"  Then if you turn to 24th
      19      August 1989 which is page 44, the fifth paragraph -- I am
      20      sorry, they are not numbered, that is to say the fourth
      21      under QS and C.  Do you see a paragraph beginning, "You
      22      must redress"?
      23      A.  Yes.
      24
      25 Q.   "You must redress management blindness to quality basics
      26      such as pale fries, weak coffee and thick shakes on a
      27      daily basis.  You must train your assistants and floor
      28      managers to notice these things. "
      29
      30      What is the effect, Mr. Coton, as you allege of double
      31      brewing coffee?
      32      A.  Well, basically what would actually happen if you
      33      double brew the coffee you would get twice as much coffee
      34      because you brewed it twice.  So there are would be twice
      35      as much coffee there as there was in the first place.
      36
      37 Q.   Do you mean you use the same lot of grounds twice?
      38      A.  Yes.
      39
      40 Q.   That would make it very weak?
      41      A.  It made it weak, not very weak.  One of the things
      42      with McDonald's coffee if you ever drunk it, is it is
      43      very, very strong and it was something that most people
      44      would not even notice that it was very weak, or not very
      45      weak but it was weaker than normal because it is so strong
      46      normally.
      47
      48 Q.   That is what this is a reference to, is it not, weak
      49      coffee?
      50      A.  No.  That actually is a reference to a problem we had
      51      with the coffee machine, because such things as that would
      52      never be done when other people were in the restaurant 
      53      anyway.  As I said before, there was ongoing problem with
      54      the shake machine which caused us lots of problems with
      55      the refrigeration as opposed to the watering down.  That
      56      was an ongoing problem that run through these PRs as well.
      57
      58 Q.   We will come to it in a moment, Mr. Coton, but I will ask
      59      you a question now.  I am not, I think, understanding what
      60      you are saying.  On the one hand you said that Mr. Davies

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