123 Maple AveSaratoga Springs, NY 12866

(518)587-2990

Ye Olde Bryan InnEstablished in 1773

by Grace Benson & Becky Fowler

Mission Statement:“Providing Good Hospitality”

We are committed to constant and never ending improvements in the quality of our guests dining experience, as well as the quality of life of our employees.

The Olde Bryan Inn is a full-service restaurant committed to 100% Customer Satisfaction. We offer each and every guest our “Unconditional Guarantee”, so they will visit us again and again. The success of our business depends on the quality of our staff, therefore, we are looking for individuals who sincerely enjoy people and who like to have fun while learning new and different skills.

Our Mission:

Originally built in 1773 by Dirck SchoughtenSold in 1774 to John Arnold, 1st operation as an inn1787 Norton sold inn to Gilbert Morgan who sold it to

Revolutionary War hero, Alexander Bryan1825, Alexander’s son, John, built stone around

original structure and it became his house1925-1954 it was run as Burnham’s hand laundry1954-1979, once again a single family residence1979, became the Olde Bryan InnOverall, there have been 3 rebuilds, the last in 1825

due to fire

History

Owners- Steve Sullivan & Dave PowersExec. Chef- John CapelliKitchen Manager, Bar Manager & Gen.

ManagerBOH Staff- 21 full time employeesFOH Staff-34 full & part time employeesWeekly manager meetingsMonthly kitchen staff meetingsQuarterly staff meeting-BOH & FOH included

The Staff

PurchasingChef John does all purchasing except liquorBar Manager places liquor orderBidding system-ChefTech Software for online bidding

ReceivingPrep and sous chefs do receivingChecklist as items brought in doorProduce/Seafood-daily; Meat/Dairy-3x’s week

StorageWater soluble day dotsPrep team rotates items2 Walk-in coolers, dry storage, freezer; chemicals & paper on 3rd floorFull inventory-Mondays

Purchasing, Receiving & Storage

Most items are made to orderItems like burger patties, mashed potatoes

are pre-madePar levels are used for forecastingPrep (or production sheets) are prepared by

Chef John daily; adjusted as needed (on seasonal levels)

Standardized recipes & portion control

Production

8 menus-main, 1825, “Appy Hour”, Beverage, Kids, Dessert, Vegetarian, Gluten Free

Entrees range from $8.99-27.99Also have Daily Specials that are seasonalEntire staff and customer feedback are part

of menu development

The Menu

Digital dining system-computersSeveral server stationsServers wear buzzersDon’t like it, don’t pay for it policyEncourage modifiers-allergy, health

personal preferencesNo charge for modifiersNumber of covers change seasonally

Service

Promote from within attitudeLead by example mentalityKitchen staff designed layout of kitchenUse local produce as much as possibleChef John currently becoming ServSafe instructorGetting GF certified for website registry http://www.glutenfreeregistry.com/gluten-free-state-search.do?state=NYVolunteer in soup kitchens, hold food drivesDonation 3-4 days/week to local soup kitchenModifiers

Social Responsibility

Energy Star Product sticklersReusable containers for room service orders

to MarriottTo go containers made of bamboo and sugar

caneWaterless urinalsLights on timers/motion detectorNo paper towels, use air dryers

EnvironmentalResponsibility

StrengthsHistorical ValueBetween 2 major

hotels; room serviceUse of buzzersDumbwaiter for use

in 2 story production service

National Preservation Society

WeaknessesLocated off of main

stripParking can be

confusingKitchen narrow and

no flow to it; server “pivot point”

Extra cost for upkeep of building (ex. Bring in mason for stonework)

Strengths & Weaknesses