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A Foodservice Assessment By Kimberly LaBrecque & Melania Temidis NTR313 Spring 2013.
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Transcript of A Foodservice Assessment By Kimberly LaBrecque & Melania Temidis NTR313 Spring 2013.
A Foodservice AssessmentBy Kimberly LaBrecque & Melania Temidis
NTR313Spring 2013
The Greek House
The Greek House27 Third Street, Troy
• Opened in June of 2011• Scope of Services: storefront restaurant &
catering services• Customer Base: locals, students & seniors• Average Served: ~150 customers per week• Hours: M-Th 11am-9pm; F-Sa 11am-10pm• Price: $$, affordable, student discount program• Employees: owner/manager/chef, 4 waiters/staff
MissionThe Greek House Restaurant is dedicated to serving high quality authentic Greek food to
the Capital Region.
The MenuThe restaurant’s
greatest strengthStatic/set menuMix of selective &
semiselective menuAuthentic Greek
food, wine & beerValue pricingDaily specials
Offers vegetarian and vegan dishes along with gluten-free pitas
Most popular items are the pita bread wraps and eggplant fries
The menu features locally sourced ingredients when available
The FacilitySmall dining room,
seats about 20 customers
Small kitchen: display cooking
Unisex bathroomBlue walls, architecture
& images of Greece create a Mediterranean motif
Greek music, radio & television
The Facility
The Kitchen
The Kitchen
PersonnelFive employees including the ownerOwner is also the cook, manager & handles
all aspects of purchasing, receiving, inventory, accounting, etc.
Family-based staff lends a home-style atmosphere
Informal style of management
PersonnelStrengths Weaknesses
Size of staff and use of family members is cost effective
Meetings are on an individual basis; makes employees feel valued
Employees of Greek origin create an authentic atmosphere
No specific job descriptions; no separation of duties
Restaurant cannot operate without the presence of owner
No absentee control program, safety training programs, or formal staff meetings
Fiscal PoliciesStrengths Weaknesses
Finances managed strictly by owner
Due to small size, owner is intimately familiar with all financial aspects of business
Current method of record keeping is cost effective
No formal budgetNo computerized
software; accounting done by hand
Difficult to forecast production & sales without electronic methods
No calculated food cost; labor cost per day
PurchasingStrengths Weaknesses
One main vendor supplies most of the food once a week
Good rapport with vendorPurchases locally sourced
foods whenever possibleInformal purchasing
enables quality and specification control
Use of specialty vendors in NYC ensures authenticity of Greek products
Relying on a primary vendor may prohibit competitive pricing
Utilizes just-in-time purchasing for emergencies by purchasing from a supermarket; higher prices
Mythos, Greek beer Original Gyro with Eggplant Fries
Receiving
Receiving & StorageStrengths Weaknesses
One person controlling purchasing, receiving & inventory prevents theft
No formal system of receiving products because of good relationship with vendor
Owner takes care of receiving & inventory himself
The front entrance & dining room is the receiving area
Main storage area is an unfinished basement
Old, original brick floor in the basement makes it difficult to clean
Owner does not check temperatures or weigh his products
Food ProductionStrengths Weaknesses
Dishes made to order using fresh products
Prep done by owner & father; ensures quality control & consistency
Family-based recipes create authentic Greek dishes
Certain specialty dishes are made in advance in large quantities & are frozen
No written, standardized recipes
Owner approximates portions visually; does not use measuring utensils/equipment
No food safety program or controls
Classic Greek SaladDolmadakia
Rice-stuffed grape leaves topped with avgolemeno
sauce
Food DeliveryCasual American
style table serviceTables are preset
with flatware, paper napkins & menu cards
Since food is made to order, there is no need for hot holding
Family-oriented, congenial staff
Other Aspects of The Greek HouseCatering services are offered but are
infrequent and do not generate much revenueOnce every five monthsNo preventive maintenance programNo emergency plan but maintains hazard
insurance
Media MarketingWebsite:
thegreekhouse.netRestaurant profile
updates on Facebook & Twitter
Featured in reviews in Metroland, Times Union, The Record & Capital Region Living
ReflectionsOpportunities Threats
One of the few authentic Greek restaurants in the Capital Region
Use of locally sourced products supports small businesses in the Capital District
Promotional discounts & affordable prices attract students and senior citizens
Expanding hours to accommodate student nightlife may increase revenue
Adjusting to changes in food trends may compromise the restaurant’s mission
The location is not in a heavily-trafficked area
Negative perceptions of Downtown Troy may deter potential customers
Difficulty in competing with franchised restaurants
SummaryThe menu supports
the mission of the restaurant & drives the business
Home-style atmosphere & family recipes support authentic dining experience
Lack of departmental budget & food safety program could be potential risks
Questions?