Team Diablo Joyce Guillen (Line) Claudio Henrique (Production) Surena Iao (Beverage) Haddy Homampour...
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Transcript of Team Diablo Joyce Guillen (Line) Claudio Henrique (Production) Surena Iao (Beverage) Haddy Homampour...
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Team DiabloJoyce Guillen (Line)Claudio Henrique (Production)Surena Iao (Beverage)Haddy Homampour (Service)
Week 1 – October 19th thru 22nd
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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.
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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”
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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.
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“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
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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.
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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.”
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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.
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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)
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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
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Special Guest Requests and Needs
.
None !!!
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Menu Changes
None !!!
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Banquet Menu
Grilled Rosemary Shrimp with Roasted Red Pepper Cream
Olive Tapenade Assorted Cheeses & Crackers Wine – will bring their own
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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.
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Merchandise
Wine Tasting
$25 Thursday Special
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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.
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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
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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
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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
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Motivation & Morale
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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.
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Questions
&
Answers