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,
