Day 209 - 25 Jan 96 - Page 22


     
     1        A.  Eight regular and four McDonald's, that was it, that
     2        was -- the quarterpounders were done on a separate grill.
     3        We had the same problem with those on a Saturday.
     4
     5   Q.   Do you mean the four Big Macs were on a separate grill to
     6        the eight?
     7        A.  No, they are done in the same run.  It was four Big
     8        Macs -----
     9
    10   Q.   Are they bigger than the ordinary ones, or not?
    11        A.  No, they are the same burgers, but because you have two
    12        in a Big Mac and one in a regular, you call it an 8/4,
    13        eight regulars and four Big Macs.  You do the same thing on
    14        the grill every time; it is just the dressings and the buns
    15        that are different.
    16
    17   Q.   I see.  So there would be eight patties there?
    18        A.  Yes, you lay eight patties every time, or whatever, you
    19        know, run you were doing.
    20
    21   Q.   When you say nine was fundamental, you mean doing no more
    22        than nine was fundamental to this blitz on beef integrity?
    23        A.  Yes.  It was the specific point, that we were not meant
    24        to -- our clams were not designed for 12 pieces of meat,
    25        and we were told: "You cannot lay 12 pieces of meat."  But
    26        people would lay 12 pieces of meat all the time.  I do not
    27        know now, but I cannot imagine they have changed because it
    28        must be just as busy as it was before; and there was no
    29        solution to it that we could find, except to change the
    30        grills.
    31
    32        It was the same with the quarterpounders.  On a Saturday,
    33        the quarter -- on a Saturday, you would have -----
    34
    35   Q.   When you left, the grill was still a nine grill, was it?
    36        A.  Yes.  It was the same with the quarterpounders,
    37        though.  On a Saturday -- it did not happen during the
    38        week.  During the week, the regular meat, you still had the
    39        same problem, but on a Saturday, only on a Saturday, the
    40        quarterpounders, you had the same thing.  You were never
    41        meant to lay more than six, I think, and we used to lay
    42        nine; and that meant really squeezing them into the
    43        platen.
    44
    45   Q.   Are you saying this problem altogether only occurred on a
    46        Saturday?
    47        A.  Yes, or because it occurred -- it was most obvious on a
    48        Saturday, because you had such excessive demand.  We used
    49        to have people -- you know, the store would be full; there
    50        would be queues seven or eight people deep, and 14 queues 
    51        of seven or eight people deep trying to be served.  I would 
    52        say it was just more obvious on a Saturday. 
    53
    54   MR. MORRIS:  Can I just ask one question?  When you said "more
    55        obvious", you made some kind of distinction between
    56        quarterpounders and the other.  If you can just clarify
    57        what you meant there?
    58        A.  Well, the quarterpounder were not a problem during the
    59        week, but on a Saturday they were a problem, because you
    60        just could not keep up with the demand.  Quarterpounders

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