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 --

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