Day 167 - 02 Oct 95 - Page 23


     
     1        would give recommendations to the store that they have been
     2        in, and they would work as a group.  Having identified --
     3        having had the information about the restaurant, they visit
     4        the restaurant, they work in it for a day, they gather
     5        further information throughout the day and then they come
     6        back and work on some specific recommendations for that
     7        particular restaurant.
     8
     9   Q.   Do the sponsors have some kind of input into this in terms
    10        of saying whether or not they think that the proposals are
    11        a good idea or ---
    12        A.  Yes, they do.
    13
    14   Q.   -- are there areas that they might suggest they might have
    15        missed out?
    16        A.  That is right.
    17
    18   Q.   In terms of the labour costs, do you know what the sponsors
    19        put forward as the kind of thing to aim for ---
    20        A.  Well ---
    21
    22   Q.   -- to the Supervisors?
    23        A.  -- labour is different in each restaurant and it
    24        depends on the size of the restaurant, the experience of
    25        the people within it, what is happening at any particular
    26        time of year.  There is no one particular cost and there
    27        are a lot of variables affecting labour, and so they would
    28        make recommendations for numbers of people, perhaps, that
    29        the store might need to cope with the business that they
    30        have projected, but they may not necessarily give a
    31        recommendation as to a labour figure or percentage.
    32
    33   Q.   Right.  But the Supervisors would be trained in how to set
    34        targets for the Managers in terms of labour percentage
    35        costs?
    36        A.  Well, they are trained in how to work out what labour
    37        they need for the restaurant.
    38
    39   Q.   Right.
    40        A.  The labour cost is expressed as a percentage of sales,
    41        so each store, each restaurant is different.
    42
    43   Q.   Yes, but if they felt a particular store was not coming up
    44        to scratch, they would be trained in how to deal with that
    45        in terms of setting targets for the store to aim for over
    46        the next six months or something like that?
    47        A.  They would certainly review what staff they needed for
    48        each particular shift, and then that would work out as a
    49        labour figure.
    50 
    51   Q.   But would it not be the Managers reviewing it? 
    52        A.  Well, ideally, yes, but if the Manager is an 
    53        experienced Manager -----
    54
    55   Q.   But the supervisors are setting the -- sorry -- targets for
    56        the Managers to aim for?
    57        A.  Are you talking about this particular course or are you
    58        talking about generally?
    59
    60   Q.   Generally what the supervisors have to do.

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