How Therma° helped McDonald’s save thousands per year
Read on to learn more about how McDonald’s used Therma° to streamline operations and prevent loss events
Background and Problem
Roy Griggs began working at McDonald’s after graduating high school in 1971. Fast forward to today, Griggs is the proud Owner and CEO of Griggs Enterprise Inc., with 14 McDonald’s – 10 in Louisiana and 4 in East Texas.
When COVID hit in 2020, Griggs shut down his dining rooms; nevertheless, he continued to see steady sales due to his bustling drive-thrus. “We’re not back 100 percent, but we’re probably about 95 percent back. We’re doing extremely well considering the challenges of COVID,” Griggs said. Balancing busy drive-thrus with COVID-19 mandated safety changes, Griggs started looking for ways to streamline operations and protect products from spoiling. Griggs signed a pilot with Therma° because of the affordability, easy-to-use dashboard, and wireless alarm system.
The Impact of Therma° on McDonald’s
Following a seamless implementation, the Griggs leadership team received a Therma° alert which prevented roughly $1,000 worth of frozen food from spoiling. They used the dashboard to track temperature data at their restaurants and recognize when stores were using unnecessary energy. Using Therma° dashboard and alerts, they quickly implemented process improvements for employees at different locations.
Denson Bates, COO of Griggs, says,
“Therma° being in our stores gives us peace of mind that we did not have before. We see the real-time temperature in our equipment; therefore, we keep our product at the right temperature at all times.”
And for the first time, Griggs had automated temperature logging, which used to be a manual process. By having complete, automatic temperature logging, Griggs estimates that they save $4,500 per year in labor alone.
After seeing nothing but positive results, Griggs and Denson Bates decided it was prudent to expand to all 14 of their stores. Bates, who currently spearheads the program, created an alert cadence that escalates through the chain of command when cold storage temperature increases over time. He continues to see value regularly. Bates says, “It’s like having insurance. It saves us from losing tons of food.”
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