Day 085 - 08 Feb 95 - Page 32


     
     1        ring alarm bells and you would say:  "Why did that happen?
     2        What was the problem with that?"
     3
     4   Q.   So if someone was regularly dropping trays of buns and they
     5        were showing up in the waste bin figures, Head Office would
     6        not say anything about that?
     7        A.  Trays of buns are very inexpensive and not a high waste
     8        item.
     9
    10   Q.   If people were dropping trays of patties on the floor or
    11        whatever?
    12        A.  They would have to drop a lot, a great deal, for it to
    13        cause any alarm at Head Office.
    14
    15   Q.   What about on a regional basis then?
    16        A.  Even on a regional basis, it is fair to -- we do
    17        monitor the waste figures.  As an Operations Manager, one
    18        of the indicators of how the restaurant is doing is waste
    19        figures that you get in.  If one of the figures is out of
    20        line, then you would ask, you know, the questions "why" and
    21        you would normally find that it is an extraordinary
    22        incident.  In the normal process of operating the
    23        restaurant, we expect to waste buns, meat, lettuce as
    24        accidents happen; it is the way that we do business.  It is
    25        a fact of doing business the way we do it.
    26
    27   Q.   What percentage do you expect to waste?
    28        A.  It would be somewhere in the region one-and-a-half to
    29        two, two-and-a-half per cent of sales.
    30
    31   Q.   So if it went above that, would you start being concerned?
    32        A.  Yes, it would raise a question in your mind if there is
    33        a problem there.
    34
    35   Q.   You would take it up with the store involved?
    36        A.  Yes, you would.  It also depends on the volume of the
    37        restaurant.  The percentage figures are much lower for high
    38        volume restaurants.  As you look at any figures, you look
    39        at the waste figures to see if it was being managed
    40        correctly.
    41
    42   Q.   Do you analyse the different categories of waste, the
    43        reasons why -----
    44        A.  In restaurants they do, yes.  They have it broken down,
    45        so it is 10 hamburger buns, a bag of lettuce, a case of
    46        meat.  They have that broken down but the figure that they
    47        report through would just be the overall figure.
    48
    49   Q.   Do you analyse it in terms of what has been dropped or what
    50        has come in mouldy or what has been in the storage, the 
    51        warm store too long or whatever? 
    52        A.  Within a restaurant you would put -- an extraordinary 
    53        figure would have an explanation.
    54
    55   Q.   But, generally, you do not break it down into those types
    56        of categories?
    57        A.  Sorry, two questions at once -- I missed them.
    58
    59   MR. JUSTICE BELL:  You both asked a question at the same time.
    60        If you are within, say, you are up to two-and-a-half per

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