WATCH: What's like behind McDonalds in Whiteley
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00:00 Hi, my name is Jose. I'm the franchisee of this new restaurant. A little bit about myself,
00:08 I have worked for McDonald's for 35 years. I always worked in central London and that's
00:15 also where I became a franchisee in central London where I had a few restaurants there
00:21 and I moved down to the south coast which now I have with this one will be 11 restaurants
00:29 all the way from Southampton Esplanade to Farring, Havant, Petersfield and Waterlooville
00:37 and obviously I'm very very excited about opening this new restaurant here at Wylie
00:43 Village. It's given us a great opportunity to be part of the community. We are given
00:50 the opportunity to hire 90 staff, we have 90 new staff with an opportunity to probably
00:56 go up to 110, 120 over the coming months. There will be opportunities to open more restaurants
01:04 in the area, in the south coast as well which I'm looking forward for the next couple of
01:10 years to be part of that programme of opening new restaurants.
01:14 So I'm Nikki Kimber and I'm the operations supervisor for the new restaurant opening
01:19 in Wylie. So it's an in-store restaurant that also serves, or will be serving soon,
01:24 delivery. So the dining area is split into two areas, so a separate area for the couriers
01:30 so it keeps it separate from the normal customer flow. So it's all of the state of the art
01:34 technology, so we have charging points, new kiosk ordering areas and Bluetooth app scanners
01:41 on the table so to encourage our customers to use the app and make it a nice easy function
01:45 for the customers to place their orders and obviously for us as staff to be able to fulfil
01:50 those orders for them. So this is what we call a transporter kitchen,
01:54 so the kitchen's upstairs on the first floor and the customer serving area is on the ground
01:59 floor. So all of the food and the production happens upstairs with the exception of the
02:03 drinks which happen downstairs and it works on a conveyor system called a transporter
02:08 so all of the food goes along a production line upstairs and comes down on essentially
02:12 what is a lift that brings the food to the ground floor area. In the ground floor area
02:16 is where we produce all of the drinks and we make the fries downstairs as well. So all
02:20 of the equipment we have is all state of the art equipment. Again it's all integrated within
02:24 our POS system, so our drinks area as the order is placed through the tier or placed
02:29 through the customers app it sends it through a data cable to what we call our ABS which
02:34 is the automated beverage system and it makes the drinks for us. So essentially all the
02:39 crew member has to do is put the lid on and serve the drink, so real state of the art
02:43 equipment and makes it really efficient and easy for the staff working in those areas.
02:47 This is what is called an FDM machine so it has a really high capacity so it allows us
02:53 to serve more milkshakes and more ice creams than we may have been able to do on previous
02:58 machines. It's state of the art, the best machine that's out there at the moment so
03:02 the crew are really lucky to be able to work with all of this new equipment and essentially
03:06 again everything works with touch screens so they just press a button and it makes it
03:10 all for them, they just remove the cup and put the lid on.
03:13 Brilliant, and so working our way upstairs, so we first saw the refrigeration area, tell
03:19 us about the size and the temperature.
03:22 The size is fantastic, so if you've worked in different McDonald's restaurants before
03:27 this is like the dream restaurant, we've got lots of space, lots of capacity so it's
03:33 built to obviously make it easy for everyone working in those areas so the chiller and
03:38 freezer are typically double the size of what we've had in traditional restaurants so yeah
03:42 it's a great working environment for all of our staff and the crew room is again state
03:47 of the art crew room, we've got microwave and you see all the ironing, the ironing board
03:51 in there, refrigerator for the crew so they can bring their own luncheon if they want,
03:55 TV on the screen, they've got music, their own air con units in there.
03:58 So the order comes through on the screen so it starts at the point at the end of the line,
04:02 the order appears on the screen, the buns or the wraps or whatever is being made gets
04:06 dropped into the toaster and it works along a production line, it's finished as it goes
04:10 to the end to the UHC so that's where we hold all of our beef and our chicken products,
04:15 they then finish the product and then send it down the conveyor, comes down in the lift
04:18 ready to be served to the customer.
04:20 All of the vegan products and the vegetarian products are all cooked and temperature probed
04:24 separately and stored in different ways, everything's essentially colour coded so anything to do
04:30 with our vegan and plant as you saw upstairs is all purple so the crew know not to cross
04:34 contaminate anything and all of the temperature checks are done and all done digitally so
04:39 we use a Bluetooth probe and then it all gets stored automatically onto the iPad so everything
04:45 gets checked and is all safe before we start serving.
04:48 So all of the trays obviously store the different products and they're all colour coded so it's
04:52 all really easy and simple to use so the red trays we saw hold the regular beef patties,
04:57 the blue hold the quarter meat patties and everything's colour coded and all the tongs
05:01 have different colour handles and they match the colour of the trays and stuff like that
05:05 so anything purple is for the vegan patties.
05:08 And so we noticed that they're always delivered here fresh, please explain that.
05:12 Yep so all of the buns that you saw at the back of the kitchen are all delivered fresh,
05:16 they all come from Martin Brow our suppliers and they come in fresh and we use them within,
05:21 well to be honest we use them quite quickly and then there'll be enough so the ones you
05:25 saw today will be used today and then there'll be another delivery of fresh buns again tonight
05:29 that we'll use for the next couple of days so we're set up to have three deliveries a
05:33 week in this restaurant.
05:34 Yep.
05:35 Thank you.
05:35 [BLANK_AUDIO]