Dave Cutter and Don White

"We quickly got over our concerns about 'tying up the broiler' with the long cook time of either the Angus or Tendergrill® products cooking, and getting behind on Whoppers® and Burgers. That has not happened, and I think the reason is the nature of true batch cooking. The Duke Flexible Batch Broiler drops a whole Product Holding Unit pan of product in the time it takes to cook one of anything. The result is a very quick recovery when you feel you are getting behind."

Years with Burger King: Dave 28, Don 36

Dave Cutter:

Served on the Board of Directors of the Northwest Franchisee Association for the past 12 years, Treasurer for 9 years, continues to serve. President of the Sea-Port Cooperative for 5 years, continues to serve on the Board of Directors.

Don White:

Founding President of the National Franchisee Association
Served in various roles with the NFA for another 10 years
Served as Chairman of the Product Sub-Committee of the MAC
Currently Chairman of the Menu Optimization Committee of the MEAC

Restaurant Number: #14298, Cornelius, OR
Annual Sales Volume: $1.77M
Peak Hour Volume: $837/Hour