What Franchisees are Saying

"The new Duke Flexible Batch broiler is very user friendly. I find that I can teach a new employee to be very efficient in 10 minutes. In addition, the quality of the product is superior to anything I have experienced in my 32 years in the BK System. In my opinion, the Duke Flexible Batch Broiler is the best thing to happen to BK since the invention of the Whopper®."

Years at Burger King: 32
Member of: OEAC
Restaurant Number: BK #15948, Washington, MO
Annual Sales Volume: $1.5M
Peak Hour Volume: $1,075/Hour

"With lower operating costs in labor, R&M, and utilities combined with a lower acquisition cost, the Duke Flexible Batch Broiler helps improve my profitability. I believe that in most situations the broiler will pay for itself in 12-18 months depending on the volume."

Years at Burger King: 8
Member of: FEAC Advisory Council; Board of Directors on Mid-South/Gulf Franchise Operators Franchise Association
Restaurant Number: BK #295, New Orleans, LA
Annual Sales Volume: $1.8M
Peak Hour Volume: $1,200/Hour

"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