I guess with business down the way it is and lots of pre cooking they can do it now, back in my day I didn’t have enough grill space to run different temps let alone deal with cross contamination. Back when I started at McD’s I had 130 hourly employees on the schedule, twenty two plus years later when I left I had less than 40, that’s what technology accomplishes.
Interesting numbers for sure.
I can see the day coming where there could be 2 empl/shift, one for housekeeping and one for logistics.