They are going to shut down their self service beverage bars. That's a good idea. There's no such thing as a sanitary self service beverage bar when it's publicly accessible. As a germophobe (there, I said it) I find them disgusting.
Burger King, Popeyes, Tim Hortons North America stores ready for dine-in, CEO says - QSRweb
The germiest place in the quick-service restaurant industry is the front of a Coke Freestyle machine. The second germiest place in any QSR is the self-service beverage bar.
Not to worry. MCD will mandate crew pour, forcing us to add yet another low value crew position to our Labor. This is what happens when your CEO has absolutely NO QSR experience!
I agree there would be great benefits if McDonald's had executives with QSR experience. However, I just don't see a labor impact here.
My operations credentials are pretty stale and that's why you don't see me trying to give McDonald's Owner/Operators ops advice on this website.
But I am a very observant McDonald's customer. There is always a wait for the food that allows a crew person to get the drinks. Currently, this time lag is used for stocking and cleaning and other busywork while I stand there with my receipt waiting for my number to show on the display. The store I visit the does well above the national average, does a great job in the drive-thru, and rarely has lines at the front counter (pre-pandemic). There is always a management person backing up drive-thru and counter. During a peak they can always get the drinks.
The USA is now a germaphobic country. Guests are not going to be comfortable touching all those levers on an SSBB.
Richard, where will the crew or Manager get the drink from. The only beverage soft drink option behind the front counter is the ABS. The center island towers have been long gone and with the back cast wall putting back in would not be an option. Yes, you can pour a manual drink off the ABS but it is a major disruption to the automatic pour in the DT, especially at rush time.
DA- when the cashier leaves her register to get a customers drink at the beverage bar, it causes those customers who are in the lines service to STOP. Crew pour means there will be a DEDICATED crew person at the beverage bar drawing drinks Only. Another crew labor cost.
Excuse me for being a few weeks behind in my vernacular. If "crew pour" means having the SSBB staffed by a crew person that certainly adds to labor. But I still don't see a time when the public once again accepts the idea of self-service beverage bars, no matter what Coca-Cola tells us.
I'm not rushing to open the lobby and restrooms until congress gives us a liability shield. Only potential plaintiffs will be rushing to come inside and I'd have to add labor to have them do it before they sue me. Stupid to rush to open until the shield and consumer demand are in place.
Post a Comment