As a global brand, BURGER KING® restaurants must consistently deliver excellence at every location around the globe. Operational consistency means quality execution from restaurant to restaurant, visit to visit, and guest to guest.

Across the globe, consumers want to have it their way. In North America, the drive-thru exemplifies guests’ demand for speed and convenience. In Europe, guests take their time to enjoy our quality, great-tasting products in attractive restaurants. In Latin America, patrons view BURGER KING® restaurants as the destination for family fun: birthday parties, social gatherings and large outings fill up oversized dining rooms and huge indoor playgrounds. And in Asia, menu items reflect the distinct culture of the region.

Still, a franchised business only succeeds when the guest experience is consistent at every location. At BKC Operations, we think locally, but act globally. We’re taking advantage of field teams who understand the local perspective, while ramping up our worldwide transition toward standardized operational platforms. By 2010 we expect to have the same equipment, processes and approach to guest interaction in every restaurant. Operation manuals may be translated into 27 different languages, but guests will have no difficulty interpreting the results: attractive restaurants, friendly service and great food.

In the United States, Guest TracSM allows each BURGER KING® restaurant to measure the guest experience. We’ve received almost nine million guest responses since the program’s inception – and we’re listening. Our commitment to operational excellence and guest opinions is paying off with guest satisfaction scores at an all-time high. And we believe these improvements lead to increased guest count and sales. Guests who rate their experience as excellent are six times more likely to recommend BURGER KING® to others.

Operations Platforms

Our operations excellence is built upon five platforms that help our teams establish Guest Excellence in BURGER KING® restaurants worldwide.

Teach & Coach lays the foundation for system excellence by ensuring not only that well-trained and motivated employees deliver a better guest experience, but that these capable employees also stay and develop. The Teach & Coach platform will become a priority in fiscal 2008 and will include a cultural component making it relevant everywhere our brand is in the world.

During fiscal 2007, Clean & Safe was launched around the globe, with over 90 percent of the BK® system now committed to compliance with the rigors of this platform. The rollout of this platform has delivered valuable hands-on training in standard cleaning procedures, and effective safety processes designed to drive operational consistency.

The success of the BURGER KING® brand depends upon consistently achieving the standards of the Hot & Fresh platform. New HAVE IT YOUR WAY® technology rolled out in fiscal 2007 is helping all of our restaurants reach new levels of excellence. For example, the Kitchen Minder, an automated product management system that improves food quality and consistency, has been installed in all U.S. and Canada company restaurants. The worldwide rollout to our franchisees is currently underway. The Flexible Batch Broiler maximizes cooking flexibility and creates the potential for a broader menu selection. These inventions speak not only to our drive for excellence, but also to our commitment to innovate.

BURGER KING® Operators and restaurant teams are combining speed with service. Guests are recognizing the success of the Friendly & Fast platform with all-time-high Guest TracSM scores – not only for speed, but also for order accuracy and service delivered with a smile.

Cost & Controls has earned its place as an equal alongside the other more mature platforms. Last year, we began rolling out our proprietary Labor Scheduling System, which stores data about a restaurant’s business patterns and makes recommendations to the manager about how to organize labor and materials depending upon a particular day’s characteristics. Managers can make adjustments based on their building type, their location or even the weather.

Every Operator, every Multi-Unit Manager and the entire BKC staff work together to ensure that our restaurants achieve excellence in Operations and implement the Operations Platforms consistently – every day in every restaurant.

Progressive Improvement (PI) is the driving philosophy behind BKC Operations, helping us work smarter with better results. PI transforms growth potential into real performance, with restaurant teams, managers and operators all committed to success.