bone-in pork ribs sold at a national fast-food hamburger restaurant chain. At the other end of
the menu, the company introduced in 2010 the 1⁄4 pound Double Cheeseburger, the Buck Double,
and the $1 BK Breakfast Muffin Sandwich.
Management continued to look for ways to reduce costs and boost efficiency. By
June 30, 2010, point-of-sale cash register systems had been installed in all company-owned,
and 57% of franchise-owned, restaurants. It had also installed a flexible batch broiler to maximize
cooking flexibility and facilitate a broader menu selection while reducing energy
costs. By June 30, 2010, the flexible broiler was in 89% of company-owned restaurants and
68% of franchise restaurants.