Managementcontinuedtolookforwaystoreducecostsandboostefficiency.ByJune30,2010,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 restaurant sand 68%of franchise restaurants.