Three years ago, Vanessa Stein 'and

Three years ago, Vanessa Stein
'and her husband Tom took up
the fast food challenge: they
bought the franchise for a McDonald's restaurant near Leeds.
EARLY MORNING is always an effort for
me. The alarm goes off at 6.30 a.m. and
then I have 20 minutes' 'thinking time'
to make some mental lists before I get
io up. I live by lists, actually — it's the best
way to keep things organised.
Recently I've been arriving at our
McDonald's restaurant around 8.30 a.m.
I've mastered the computerised accounts
is now so I'm training one of our floor
managers to help me with the
administration. Eventually this should
give me more time to get involved in
other areas of the business such as
interviewing staff.
Our restaurant is in a retail park
around five miles outside Leeds. Since
we bought the franchise in 1995, we've
already expanded the seating and now
we're looking to expand the restaurant
itself. We have to conform to the
McDonald's standards (quality, service,
cleanliness and value) 0} course, but the
restaurant is actually our own business.
We directly employ some 75 staff, order
and pay for supplies (from 'preferred
suppliers'), take care of any
maintenance or refurbishment, arrange
local marketing, and so on. Around a
quarter of all McDonald's 800 UK
restaurants are franchised.
Buying this franchise was a big move
for us. Tom (my husband) had to do
nine months' training before we could even be considered for a franchise. It
paid off though, and we are delighted
with this place - it boasts* what was the
first Drive-Thru in Yorkshire! - and the
surrounding countryside is truly beautiful.
By 9.30 a.m. I'm ready for a Bacon £
Egg McMuffin and a cup of tea. I'll have
a quick chat with our regular breakfast
customers before opening the post. This brings invoices from suppliers,
marketing and training information
from McDonald's (they run the training
courses but we pay for our staff to
attend), bookings for parties, or perhaps the monthly report from the 'Mystery
Diner'.
Mystery Diners make monthly checks
on every restaurant and Drive-Thru in
the country. All aspects are assessed - food quality and presentation,
atmosphere, quality and speed of
service, restaurant cleanliness and so
on. Staff are often commended by
name, so I pass the news on to them and make sure any problems are tackled.
We're currently eighth in the UK league
which is pretty good.
We have an ongoing dialogue with
McDonald's. A field consultant visits us every two or three weeks, and there are
regular meetings with other franchisees
to share ideas and experience.
Much of my morning is spent
updating computer records. Tax office queries, training records, payroll, etc,
have to be organised. Staff turnover
varies but we can sometimes lose our
casual workers when they go to
university or decide to go travelling.
so There are McDonald's all over the world
now, so their training here really can
open distant doors.
The lunchtime rush* starts around
noon. On the rare occasions that we're
short staffed (e.g. flu season), I'll muck
in and serve customers (memories of my
waitressing days at university!) . I've
even been known to cook fries when
necessary. As with any small business, one has to be flexible but I think it's also
important to focus your energies where
they are most effective. For me, this is
behind the scenes admin work.
My own lunch is a salad or chicken sandwich.

Resultados (español) 1:

Hace tres años, Vanessa Stein ' y su marido Tom se tomó el desafío de la comida rápida: se compró la franquicia para un McDonalds cerca de Leeds. TEMPRANO en la mañana es siempre un esfuerzo para me. La alarma suena a las 6:30 y entonces tengo 'tiempo' 20 minutos para hacer algunas listas mentales antes de se IO para arriba. Vivo por listas, en realidad, es lo mejor manera de mantener las cosas organizadas. Recientemente he estado llegando a nuestro Restaurante de McDonald's alrededor 8:30 Yo he dominado la contabilidad informatizada es ahora por lo que estoy entrenando a uno de nuestro piso los administradores que me ayuden con la Administración. Eventualmente esto debe me da más tiempo para involucrarse en otras áreas de la empresa como entrevista personal. Nuestro restaurante se encuentra en un parque por menor alrededor de cinco millas fuera de Leeds. Desde Compramos la franquicia en 1995, hemos ampliado ya el asiento y ahora buscamos para ampliar el restaurante sí mismo. Tenemos que cumplir con la Estándares de McDonald's (calidad, servicio, cleanliness and Value) 0} curso, pero la el restaurante es realmente nuestro negocio. Empleamos directamente algunos miembros del 75 personal, orden y pago de suministros (de ' preferido Tenga cuidado de proveedores), de cualquier mantenimiento o remodelación, arreglar comercialización local y así sucesivamente. Alrededor de un cuarto de 800 de los McDonald's UK restaurantes son franquicias. Comprar esta franquicia fue un gran paso para nosotros. Tom (mi esposo) tenía que hacer nueve meses de formación antes de que incluso podríamos considerar para una franquicia. Se pagado sin embargo, y estamos encantados con este lugar - cuenta con * cuál fue la primer automóvil en Yorkshire. - y la campo circundante es verdaderamente hermoso. De 9:30 Estoy listo para un £ tocino McMuffin de huevo y una taza de té. Voy a tener una charla rápida con un desayuno regular clientes antes de abrir el post. Esto trae las facturas de los proveedores, información sobre formación y marketing de McDonald (corren la formación cursos pero pagar para que nuestro personal asistir a), las reservas de las partes, o quizás el informe mensual de la ' misterio Diner'. Cenas de misterio hacen controles mensuales en cada restaurante y Drive-Thru en el país. Se evalúan todos los aspectos - calidad de los alimentos y presentación, ambiente, calidad y velocidad de servicio de limpieza de restaurante y así en. Personal es a menudo elogiado por nombre, así que pasa la noticia a ellos y asegúrese de que los problemas se abordan. Estamos actualmente octavo en la Liga de UK que es bastante bueno. Tenemos un diálogo permanente con McDonald's. Un consultor de campo nos visita cada dos o tres semanas y hay reuniones periódicas con otros franquiciados para compartir ideas y experiencias. Gran parte de mi mañana es pasado actualización de registros informáticos. Fiscal consultas oficina, registros de capacitación, nómina, etc., tiene que ser organizado. Rotación de personal varía, pero a veces podemos perder nuestra trabajadores eventuales cuando van a Universidad o deciden ir de viaje. por lo que hay de McDonald's en todo el mundo now, so their training here really can open distant doors. The lunchtime rush* starts around noon. On the rare occasions that we're short staffed (e.g. flu season), I'll muck in and serve customers (memories of my waitressing days at university!) . I've even been known to cook fries when necessary. As with any small business, one has to be flexible but I think it's also important to focus your energies where they are most effective. For me, this is behind the scenes admin work. My own lunch is a salad or chicken sandwich.