Post on 21-Dec-2015
Team DiabloJoyce Guillen (Line)Claudio Henrique (Production)Surena Iao (Beverage)Haddy Homampour (Service)
Week 1 – October 19th thru 22nd
Presentation Outline
Review of SMART objectives and Strategies to achieve them.
Quarter-to-date information & Revised Forecast
Special guest requests & Menu Changes.
Banquet Menu Sales Building Plan &
Merchandising. Training Plan Motivation & Morale. Safety & Sanitation. Questions & Answers.
Objective 1
“To manage the RKR as professionally as possible, we plan on setting a goal for the
restaurant to increase the percentage of alcohol in the menu mix by 1% each day”
How to Get There Objective 1 – Actions & Strategies
We can accomplish this by our wine tasting opportunities and through
training our serving staff to encourage basic wine pairings with menu items.
“We will strive to have all guests’ complete meals served in two hours
or less. We are expecting to maintain this goal with 90% of our tables.”
Objective 2
How to Get There Objective 2 – Actions & Strategies
By training BOH on proper ticket timing, by training our FOH on the
sequence of service and controlling the time thru our host
and server likewise.
Objective 3
“We plan to increase our customer base for the RKR. We intend to get some form of contact information
from our guests in 80% of our tables.”
How to Get There Objective 3 – Actions & Strategies
We will encourage our guests to fill the e-mail section in by
implementing our service manager in promoting the opportunities and
information they can receive through their e-mail.
How have we Done so Far ?
Quarter to Date Info
Total Sales: $ 4,325
Guest Count:58 (Thursday)55 (Friday)62 (Saturday)
Check Average: $ 30.26 (Thursday)$ 33.71 (Friday)$ 35.89 (Saturday)
How will we do this week ? (a.k.a. Forecasting)
Guests Average Check
Total
Thursday 55 30 1,650
Friday 60 33 1,890
Saturday 65 33 2,145
Total 180 31.58 5,685
Special Guest Requests and Needs
.
None !!!
Menu Changes
None !!!
Banquet Menu
Grilled Rosemary Shrimp with Roasted Red Pepper Cream
Olive Tapenade Assorted Cheeses & Crackers Wine – will bring their own
Sales Building Plan
Sales Blitz Performed on Campus and on the Nearby Neighborhoods.
E-mail Advertisement distributed to Students, Faculty and Staff Members of the Collins School.
Personal Invitations to Friends & Families.
Merchandise
Wine Tasting
$25 Thursday Special
Training Program - Production
Appoint Safety & Sanitation “Officer” and Demonstrate What and How Procedures Should Be Executed By Team Members.
Tour to Walk-in Freezer.Quick Reference Guides Available.Special Training for Utility Staff.
Training Program - Line
Introduction of Timeliness of Food for Guests. Overview Ideas With Staff Members for Quick
Set-up and Break-down. Give BOH members optimum tickets times for
appetizers and entrees. Help Staff improve efficiency in the kitchen
with tips for set-up and in-between time. Review Results
Training Program - Service
Train servers on encouraging guests to fill out comment cards (e-mail info).
Train servers on reception service. Polishing glasses Train servers on communication between FOH &
BOH Tray carrying practice Set up room for reception Give servers feedback on comment cards
Training Program - Beverage
Let servers know about featured wine of the week (tasting plus info on 2 other wines).
Wine pouring practice (with water), Bottle opening practice (with featured wine).
Train Reception host and bartender on set-up.
Give servers feedback on wine sales
Motivation & Morale
Sanitation & Safety
Lecture on Cross-Contamination (Information on what it is and how to prevent it)
Test Taking on Cross-Contamination Apply Training methods for each area
(Production, Line & Service) to prevent Cross-Contamination.
Questions
&
Answers