Foodservice Assessment

Demographic

● ~6,500 guests per weeko Middle agedo Middle class

● Sales ~$130,000 per week

Organizational Chart

Menu

● Selective menu● Large variety of Italian cuisine

o Specialso Luncho Dinnero Dessertso Beverages

● Also serves as promotional and advertising tool

Physical Layout

● Floorso Cove Tile

● Walls o FRP o Stainless steel

● Well lit areasPasta cookersHot top grillsSauce VatsDeck OvensBroilers

Main Kitchen

Kitchen Equipment

More Equipment

Personnel/Leadership

Restaurant manager for 20+ years. Joined the Olive Garden team in May.● Employee Handbook

o Job descriptiono Goalso Discipline

● Training (5 days)o Group orientation 6-8hrso Testso Shadowing

Personnel/Leadership

● Employees evaluated every 6 monthso Managers formally evaluated o Others informally evaluated online

● Managers meet with employees before each shifto Daily briefing

goals menu changes responsibilities

Fiscal Policies

● No specific food budget. Budget set by corporate.○ If they need something, they order it.

● Each job code has a certain amount of labor hours based on a projected guest count.○ Computer program uses last years

information and 13 week cycle.● Overtime:

○ Paid, but discouraged.

Purchasing Procedures

● Culinary Manager places all food orders.o Managers report problems via

internet.● Food specifications determined by

corporate not local stores.● No Bids

o Maines supplies produce.o All other supplies come from

warehouses.

Receiving/Storage

● Kitchen and culinary managers responsible● Receiving area in rear of kitchen near all storage areas.● Deliveries come Tuesday and Thursday at 5 am.● All employees have access to storage areas except freezer.

o High protein foods are costly.● Temperatures are taken throughout the day.

o Formally recorded.● All areas cleaned every night.● Computerized inventory.

Storage: Dry and Refrigerated

Production

● Production worksheets.-Multiple worksheets issued daily.

● Food donationso Food that does not meet Quality

Standards is donated.● Menu changes: Corporate Only

o Influence from customer feedback.

Production

● Standardized recipeso Standardized recipes are

followed.● Portion Control

o Measured scoops, pasta boilers, pre packaged seafood.

Portion Control

Food Delivery/Service

● DiSH● Ordering/prep

completely computerized● Tray Service

Waitress/Waiter Section

Safety/Sanitation

● HAACP● ServSafe● Ecolab● Cove Tile floors,● FDP walls

Dishwashing

Dishwashing Continued

Inspections

● Health Department● “TQ” Total Quality

PositivesSuggestions

● Kitchen flow was ideal for the establishment.

● Each worker had a specific task so there was no confusion.

● Meals were consistent due to standardized recipes and portion control.

● Ensure boxes are 6 in above floor.

● Improve climate.● Kitchen needed to be

organized more.● Less cluttered.● More fresh ingredients. ● The food is Italian-American

cuisine, not genuine Italian food.