Day 136 - 16 Jun 95 - Page 16
1 A. That could cost maybe ----
2
3 Q. Dining area?
4 A. -- that could cost maybe, the actual tile itself, œ20 a
5 square metre.
6
7 Q. And to lay?
8 A. Then there would be the additional cost of laying it.
9
10 Q. So is that about the same as the others or less than the
11 others?
12 A. No, it would be less than the others. The reason why
13 the others are at that figure, œ89 for the Swedecor and œ72
14 roughly for the Altro, is because they were retrofitted in
15 an existing situation. If we are talking about that tile
16 that you have got in your hand, which will be going into a
17 new store, because of the nature of the construction of
18 that new store it would cost less -- if you think about it.
19
20 Q. But it is a cheaper tile?
21 A. It is a cheaper tile.
22
23 Q. McDonald's Restaurants are fairly standard design, are they
24 not, nationally?
25 A. They have become so in certain respects, yes,
26 especially in the modular building -- and I must stress
27 that ------
28
29 Q. When you remodel ---
30 A. Yes.
31
32 Q. -- you are also responsible for layout considerations?
33 A. Yes, I would. Are we speaking in terms of the lobby
34 restaurant area or the kitchen area?
35
36 Q. Apart from the actual machinery, the whole floor.
37
38 MR. JUSTICE BELL: If there is a distinction, tell us.
39 A. The only distinction, sir, is the fact that we have a
40 policy of putting non-slip floor tiles in the designated
41 kitchen areas.
42
43 Q. Yes.
44 A. In the design of restaurant area, we can put any other
45 tiles. If I desire to create a pattern in terms of using
46 colours, then that is my prerogative. I do not think that
47 does any detriment to the design of the restaurant.
48
49 MR. MORRIS: No. Forget the tile -----
50 A. As long as I use the same thickness of tiles, I can get
51 whatever pattern I want.
52
53 Q. Just forgetting tiles for a minute, in terms of the design,
54 for example, this map includes things such as "strip out
55 ceiling to servery and replace new complete with new
56 lighting and respray H back grills". That would be part of
57 your area of responsibility, would it?
58 A. That would be part of the area that I would specify as
59 part of the remodelling of the restaurant.
60
