Day 167 - 02 Oct 95 - Page 22
1 A. Not necessarily, it could be on utilities or
2 maintenance and repair.
3
4 MR. JUSTICE BELL: I think it would help if you put what you are
5 hoping to get from Mr. Tindale. I mean, if it is what
6 I think it is, I think you and Mr. Tindale are on
7 completely different waive lengths at the moment, quite
8 frankly.
9
10 MS. STEEL: Can you just explain what it is that the Area
11 Supervisors would be taught in relation to that?
12 A. On the profit day?
13
14 Q. On the profit day, in relation to the middle paragraph
15 there?
16 A. The middle paragraph relates to a presentation usually
17 by the sponsors, and the sponsors would -- the sponsors are
18 experienced Operations Managers who help to run the course,
19 and they would prepare a short presentation or a discussion
20 on food cost, on labour, maintenance repairs or whatever,
21 is a key, they feel is a key area, profit opportunity area,
22 and would give some examples, would have discussions with
23 the students about their examples from their own area or
24 some of their own restaurants. It is really a sharing of
25 information time.
26
27 Q. So key profit areas are identified for the individual
28 restaurants that the Area Supervisors are in charge of?
29 A. On that particular course they would have gone into a
30 restaurant the previous day to this and observed it and
31 worked in the restaurant, and then have come back and
32 identified opportunities for that restaurant to improve or
33 progress.
34
35 The sponsors then give a short presentation on other things
36 that are happening or other ideas that they have on profit
37 opportunities within the restaurant based on their
38 experience, their region. So it is a sharing of
39 information time.
40
41 Q. Right. It is not a store that one of the Area Supervisors
42 is in charge of?
43 A. No, not necessarily.
44
45 Q. Right. When they go to the store, do they review all the
46 Profit and Loss accounts, the labour percentage, food
47 yields and the maintenance and repair costs?
48 A. They do have that information.
49
50 Q. They would review that though ---
51 A. Yes.
52
53 Q. -- for the purposes of this?
54 A. Yes
55
56 Q. Then in the areas where they felt improvements could be
57 made they would show the Area Supervisors how to go about
58 setting targets?
59 A. Well, the Area Supervisors would have gone into the
60 restaurant and they would be the ones that are setting --
