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Lead by Example



            what it took to get the job done, and that’s how we did it. Every-
            body understood that. The field managers, it just works all the
            way back to the crew. I was in a store one day, and I had been
            away from it for a while, and they got busy and I jumped on the
            grill. I was doing Big Mac’s and I lost the center section . . . just
            lost them,” Tom said, referring to the middle section of the bun.
            “And it’s all over, and the crewman that was working with me
            said, ‘You don’t do this often do you?’ and with that we all had
            a big laugh.”
               There was a lot to discover from observing those company
            executives as they conducted field visits. Mike Roberts, former
            president of McDonald’s, and now a consultant in his own firm,
            mentioned to me an incident with Fred that he felt exemplified
            the spirit of leading by example. “I was managing a store in
            Naperville [Illinois], and I was there less than a month. Fred came
            in and visited with every crew person, every station in the restau-
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            rant. We looked at the managers’ schedule, the crew schedule,
            we talked about local store marketing—it was terrific. . . . He
            ingrained in all of us, that this is about the restaurant. . . . Years
            later I am with another client, and I ask, do they ever meet any
            of their customers? Have they visited any of their facilities out-
            side of this one? And the answer is no.” It was that obsession
            with the smallest detail—evident throughout the system, and
            exemplified especially by top management—that set McDonald’s
            apart from the rest.
               Personally, I liked visiting stores. I tracked my office versus
            field time because I knew how important it was to be visible in
            the stores. I placed percentages of field time versus office time to
            keep a balance. It allowed me to maintain tabs with store man-
            agers and franchisees. I also tried to have as many meetings in
            different restaurants as possible. And by walking in for an unan-
            nounced visit, I’d get a real feel for a store’s operations. If, for
            example, I’d walk in to the back room and find lights that were
            out, or not cleaned, it would indicate a sign of neglect that’s likely
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