Day 072 - 12 Jan 95 - Page 60


     
     1        labour account?
     2        A.  No, because those staff would already be there in the
     3        dining area completing their dining area responsibilities.
     4
     5   Q.   But they do not have fixed hours; you employ people for the
     6        hours you need, is that correct?
     7        A.  Yes, we schedule people on the projections we make on
     8        sales.
     9
    10   Q.   So if someone is going out every half an hour for 10 to 15
    11        minutes throughout the day, that may be eight hours labour
    12        costs which you could save by stop doing it, could you not?
    13        A.  We do not schedule people 10 minutes for the trash
    14        walks.  We could not add all those times together and say,
    15        "we save this much labour", because those people are going
    16        to be sent out anyway.
    17
    18   MS. STEEL:   You said when Dave was asking you about staying
    19        within the budget that your supervisor would give you
    20        advise on profitability.  Would they give you advise on
    21        things about how to get the workforce to be more productive
    22        and things like that in order to cut labour costs and so
    23        increase profitability?
    24        A.  No.  They would talk more along the lines of
    25        motivation.
    26
    27   Q.   Motivation to do?  What for what?
    28        A.  Well, to enjoy their work.  When someone is happy at
    29        their work then they well be more inclined to -- how do you
    30        phrase it, sorry -- when someone is more motivated they are
    31        happier to work well, to work hard.
    32
    33   Q.   To do more work?
    34        A.  No, to meet the work-load that is expected of a
    35        McDonald's employee.
    36
    37   MR. MORRIS:  No further questions.
    38
    39   MR. JUSTICE BELL:  Thank you.
    40
    41                      Re-examined by Mr. Rampton.
    42
    43   Q.   Mr. Stump, this has opened quite a little area.  Maybe you
    44        will have to come back tomorrow.  Are you able to do so
    45        should it be necessary?
    46        A.  I am.
    47
    48   Q.   Can I first of all ask you some questions about the
    49        performance of your store during the 18 months you have
    50        been in charge of it.  How was it doing when you took over? 
    51        A.  The way we assess restaurants is they are audited in 
    52        different areas, in the quality of service and cleanliness, 
    53        and those grades were quite low at the time.  Since I have
    54        taken over the grades have improved significantly.
    55
    56   Q.   How has it done financially since you have been in charge
    57        of it?
    58        A.  Yes.
    59
    60   Q.   Has it done well financially since you have been in charge

Prev Next Index