Day 167 - 02 Oct 95 - Page 23
1 would give recommendations to the store that they have been
2 in, and they would work as a group. Having identified --
3 having had the information about the restaurant, they visit
4 the restaurant, they work in it for a day, they gather
5 further information throughout the day and then they come
6 back and work on some specific recommendations for that
7 particular restaurant.
8
9 Q. Do the sponsors have some kind of input into this in terms
10 of saying whether or not they think that the proposals are
11 a good idea or ---
12 A. Yes, they do.
13
14 Q. -- are there areas that they might suggest they might have
15 missed out?
16 A. That is right.
17
18 Q. In terms of the labour costs, do you know what the sponsors
19 put forward as the kind of thing to aim for ---
20 A. Well ---
21
22 Q. -- to the Supervisors?
23 A. -- labour is different in each restaurant and it
24 depends on the size of the restaurant, the experience of
25 the people within it, what is happening at any particular
26 time of year. There is no one particular cost and there
27 are a lot of variables affecting labour, and so they would
28 make recommendations for numbers of people, perhaps, that
29 the store might need to cope with the business that they
30 have projected, but they may not necessarily give a
31 recommendation as to a labour figure or percentage.
32
33 Q. Right. But the Supervisors would be trained in how to set
34 targets for the Managers in terms of labour percentage
35 costs?
36 A. Well, they are trained in how to work out what labour
37 they need for the restaurant.
38
39 Q. Right.
40 A. The labour cost is expressed as a percentage of sales,
41 so each store, each restaurant is different.
42
43 Q. Yes, but if they felt a particular store was not coming up
44 to scratch, they would be trained in how to deal with that
45 in terms of setting targets for the store to aim for over
46 the next six months or something like that?
47 A. They would certainly review what staff they needed for
48 each particular shift, and then that would work out as a
49 labour figure.
50
51 Q. But would it not be the Managers reviewing it?
52 A. Well, ideally, yes, but if the Manager is an
53 experienced Manager -----
54
55 Q. But the supervisors are setting the -- sorry -- targets for
56 the Managers to aim for?
57 A. Are you talking about this particular course or are you
58 talking about generally?
59
60 Q. Generally what the supervisors have to do.
