Day 150 - 07 Jul 95 - Page 77


     
     1   Q.   So that includes Floor Managers?
     2        A.  Yes.
     3
     4   Q.   And is it crew trainers?
     5        A.  Yes.  Anyone who is hourly paid, basically, which does
     6        include those people.
     7
     8   MR. MORRIS:  Comparing that to Colchester, would the situation
     9        be roughly the same?
    10        A.  In respect of numbers?
    11
    12   Q.   Yes.
    13        A.  No.  I think Colchester was quieter than Leicester.
    14
    15   Q.   Can you remember how many people were on the books at
    16        Colchester?
    17        A.  55.
    18
    19   Q.   It is quite dramatically less than Leicester then?
    20        A.  Sure.
    21
    22   Q.   How does Colchester -- how is that categorised in terms of
    23        volume as far as McDonald's is concerned?  Is that a busy,
    24        quiet, medium?
    25        A.  I think it is not a quiet one and it is not a busy one,
    26        if that is not too much of a poor answer.
    27
    28   Q.   Medium?
    29        A.  Yes.
    30
    31   MR. JUSTICE BELL:  Looking at the figures we have, if, in fact,
    32        there are about the average crew per restaurant at the
    33        moment anyway (and this is pure average) is about 65, but
    34        if you have a number of restaurants which are around the
    35        100 mark, then it sounds as if the average, perfectly
    36        typical, not quiet, but not a big, busy restaurant probably
    37        is about the Colchester ---
    38        A.  That is exactly -----
    39
    40   Q.   -- rate, with about 55 people on its payroll?
    41        A.  Yes, absolutely.
    42
    43   Q.   The big busy ones bring the average up to 60 or 65 across
    44        the country.  Does that sound reasonable?
    45        A.  Yes, it does.
    46
    47   MR. MORRIS:  So, not in terms of strict numbers, but in terms of
    48        when you talked about scheduling, obviously we do not want
    49        to go through all that again, but the percentage will be
    50        roughly the same that would be scheduled at those various 
    51        times of the day, roughly would apply to Colchester but 
    52        scaled down? 
    53        A.  Yes.  Certainly the idea would be to build up to lunch
    54        time, see a small decrease and build up and so on and so
    55        forth.  Those patterns are fairly regular throughout most
    56        restaurants.
    57
    58   Q.   So that is a fairly good picture you have provided and that
    59        would be based on a store with 100 on a payroll, whereas if
    60        you did the same kind of exercise for a store that had 55

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