Fast, Hot, and Out of Control
Compared with a CEO's plush, climate-controlled office accomodations,
the Liverpool Burger King's kitchen is extremely high-pressured
and fast-paced, yet regimented and orderly at the same time. The
environment is physically hot, because of all the cooking equipment,
and the standardization and uniformity is mind-numbingly repetitive.
Burgers and sandwiches must be cooked, assembled and delivered within
strict time limits and exacting standards. Company policy mandates
that a completed Whopper weigh 276 grams. Anything significantly
under or over the standard must be thrown out.
Instead of attending meetings and assessing corporate goals, Burger
King chief Bonnot will broil and build Whoppers, pour soft drinks
and clean restrooms during his week on the floor. To earn his keep,
and keep up with his fellow employees, Bonnot will need to be quick
on his feet. Burger King policy dictates that all customers be served
their meals within two-and-a-half minutes. Making people wait in
the fast-food industry can mean lost business.
Next: Eric Hits the Floor >>>