McDonald’s Restaurant Hazeldonk Oost
We really use the machine very often, at peak times dozens of times per hour.
“The dishwashing machine must be very easy to use. Everyone must be able to work with it.”
McDonald’s Hazeldonk Oost on the A16 motorway in the direction of Rotterdam is the busiest of the 250 branches in the Netherlands in the summer months. Coach-loads of tourists come in and out in this period meaning it is either feast or famine in the restaurant. “If several buses arrive at the same time, this means a lot of extra guests at once. And they all want served quickly”, says restaurant manager Stefan Krak.
As a fast food restaurant, McDonald's is second to none, when it comes to the art of serving fast, fresh food. As a result, the chain has come up with various techniques, such as the kiosks at the entrance. Here the guests can place their own order and send it directly to the kitchen. Waiting in the queue has been considerably reduced as a result. The order kiosks also create less waste, one of the five topics that makes the difference for the largest restaurant chain in the world with 37,000 branches in over 100 countries and 69 million guests a day.
Stefan Krak, Restaurantmanager McDonald's Hazeldonk Ost
Another pillar in McDonald's' sustainability programme is being a good employer.
Every employee gets plenty of chances to develop. Stefan himself is a good example. Once upon a time, he started working there as a holiday worker. A few years, several branches and internal training courses later, Stefan is now restaurant manager at McDonald's Hazeldonk Oost, which has 49 employees and can accommodate 200 guests. Stefan is responsible for all operational matters and also trains new managers.
M-iClean UM+ undercounter dishwasher
Every employee gets plenty of chances to develop. Stefan himself is a good example. Once upon a time, he started working there as a holiday worker. A few years, several branches and internal training courses later, Stefan is now restaurant manager at McDonald's Hazeldonk Oost, which has 49 employees and can accommodate 200 guests. Stefan is responsible for all operational matters and also trains new managers.
"McDonald’s Roosendaal had good experience with MEIKO and so we also went for this brand."
An account manager from MEIKO came immediately to advise us and then someone came to take the measurements. It is important for us that the machine cleans well and is solid. And everyone must be able to work with it, so it must be very easy to use. That is how we ended up with the M-iClean UM+ undercounter dishwashing machine. This machine is made entirely of stainless steel, even the rinse arms. We really use the machine very often, at peak times dozens of times per hour. Everything that goes into it is grease and yet the machine just keeps on doing well. Even when a bowl of sand accidentally went in the other day, it can't be broken. And we have very little work to do, the machine just keeps itself clean”, says a very happy Stefan.
