The grilled chicken for sandwiches and salads is indeed frozen raw chicken that is cooked on the grill. And the Angus is different from the Quarter Pounders. So that’s four to five items that need to be cooked over and over again. While they’re all being cooked on the same grill, it’s only during the slow hours that you might be cooking one or two at time. During lunch rush pretty much all are being cooked nearly simultaneously.
I actually just went on an in-store visit, my first time back in the grill in over five years, and I was amazed at how busy it gets back there. They had twice as many grills and and a few more fryers than my old store, and they were pretty much all in constant use.
Maybe if I eat more Big Macs I’ll be more visible.