Warren BK garners top sales improvement for all AAFES

  • Published
  • By Airman 1st Class Daryl Knee
  • 90th Missile Wing Public Affairs
F.E. Warren AFB, Wyo. --  The Warren Burger King recently earned the top bottom-line improvement of sales from last year to the first quarter of 2008. 

From all the AAFES owned Burger Kings in the world, Warren's placed first with a 31.09 percent increase in profits. 

"We've worked hard to turn this place around," said. Shari Van Denark, store manager. "And believe me, it's going to get better." 

The bottom-line price is the overall dollar amount that's left when the cost for all the necessary tools to run a business is balanced against the total income from sales, Ms. Van Denark said. The goal is for Warren's Burger King to generate $45,000 worth of profits a month, an increase from the $22,000 made per month last year at this time. 

The facility has had recent upgrades, she said. With a more clean, friendly and bright environment, consumers may have been more at ease to purchase the food. 

"We've replaced ceiling tiles, cleaned the entire building and even added a new eating area to the lobby," Ms. Van Denark said. "We've got new equipment coming and some parking lot improvements that still need to be made. However, we can't do it without the customer." 

The reason for the sales improvement comes from the increased quality of service, said Howard Cleveland, senior assistant store manager. The wait time for the drive-through orders has decreased from 15 minutes to about four. 

"I heard a complaint from a customer a while back," Mr. Howard said. "The customer said, 'I came here to order breakfast, but it's already lunchtime.' We're going to change that. We're here to give you the fast food you deserve." 

"We're going to make our fast food fast again," he added. 

With the first quarter of the year complete, the Burger King staff have high hopes to continue the improvement trend. 

"It's all about teamwork," said Christine Heywood, crew member. "When you're short-manned and have the rush of customers as we had, you have to rely on your teammates to come through for you." 

"It seems like people know when we're short staffed," said crew member Raymond Lopez with a laugh. "The second there's only one person taking orders at the counter, there's a line around the corner of the building waiting to get in."