Day 086 - 09 Feb 95 - Page 63


     
     1        there.  So all the products would go into this bin.  We
     2        then separate out and analyse what we call "raw waste" and
     3        "completed waste".  Completed waste is a completed
     4        sandwich.
     5
     6   Q.   Post-cooking?
     7        A.  A fully assembled cooked Big Mac that has been thrown
     8        away. It may be thrown away because it has not been
     9        assembled very well before it went into the production bin,
    10        or it may have been thrown away because it expired after 10
    11        minutes.  You would then mark down next to each raw item,
    12        so you would have 10-1 meat and when you counted the waste
    13        you would put four pieces of 10-1 meat and down the bottom
    14        under the finished product you would put four Big Macs.  So
    15        for each item that was thrown away you would record it next
    16        to its category.
    17
    18        If for some reason I had to throw a box meat away it would
    19        not fit into the red bin, you would automatically discard
    20        that but make a note on the waste that had been thrown
    21        away.  Does that answer what you are trying to get at?
    22
    23   Q.   So each store holds that information, do they?
    24        A.  Yes.
    25
    26   Q.   But that information is not collated?  You do not get
    27        statistics on that?  I am talking about the in-store, if
    28        you like, post-production -- no, the red bin waste,
    29        statistics that would be taken in store on the red bin
    30        would not be collated and checked with other stores in the
    31        region or nationally to see what the kind of patty was?
    32        A.  No.
    33
    34   Q.   Are you sure?
    35        A.  Yes, I think I understand.  I am sure, I am trying to
    36        follow you as you are going along, you are saying that
    37        there is no national or regional or even a group of stores
    38        who get together and compare what their waste is made up
    39        of.
    40
    41   Q.   Right.
    42        A.  That does not happen.
    43
    44   Q.   In terms of the red bin?
    45        A.  In terms of red bin, yes.
    46
    47   Q.   But in terms of what you might call a major waste problem
    48        such as a consignment from a truck or a whole pack of
    49        patties or something like that, you said yesterday that
    50        that is something that is more serious and that would be 
    51        noted down and somehow it would be collated with other 
    52        stores? 
    53        A.  No.  I think you have a bit of the wrong end of the
    54        stick there or I gave you the wrong end of the stick.  What
    55        I was saying was that within a region as an operations
    56        manager you would get the statistics in from a restaurant,
    57        and at the end of week there would be one and a half per
    58        cent waste, two and half or five per cent.  If you saw that
    59        then that would generate an interest and you would make a
    60        call and ask the restaurant why it was out of line,

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