Ready to Face the Public
The well-meaning and polite GM looks forward to a different perspective on the daily operations in the fast-food world. With his five-year goal for a 50-percent expansion of Burger King restaurants in Britain on the line, Bonnot wants to know, first-hand, what works and what doesn't on the fast-food floor.

"A lot of companies spend a lot of money and work with expensive consultants to understand what happens at their shop or at their business," Bonnot says. "I see here a unique opportunity to go and see for myself." Careful what you wish for, Mr. GM.

Relaxing in his comfortable London home and enjoying a glass of wine the night before he begins his new week-long job, Bonnot says, "I hope I will be able to work with them, at least as fast as they work."

At the Liverpool Burger King, where staff is resentful at having to do extra cleaning for Bonnot's visit, workers are already rooting against the top dog. One employee sneers, "I hope by the end of the week he's gone home and he's absolutely knackered." When Bonnot shows up for work in the hot, frantic Burger King kitchen—wearing a coat, a tie and a nervous smile—it's clear the guy's in for a rude awakening.

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