Week 2 Management Review My Bui Irene Kim Brandon Feighner.
-
Upload
harriet-barnett -
Category
Documents
-
view
212 -
download
0
Transcript of Week 2 Management Review My Bui Irene Kim Brandon Feighner.
Week 2 Management Review
My Bui
Irene Kim
Brandon Feighner
Overview
During week 2 our overriding focus was on exceeding guest expectations and tracking our successes through a survey designed to highlight what we thought to be important parts of any enjoyable dining experience.
S.M.A.R.T. Objectives
1. To ensure that 90% of our guests are satisfied with their food temperatures.
2. In addition, to receive an overall approval rating of 90% throughout the 5 questions.
3. To increase alcoholic beverage sales by 5% from the previous week.
Weekly Forecast Analysis
Original Forecast
Revised Forecast
Actual Values
Variance (R vs. A)
Guest Count
134 187 195 +8
Average Check
29.35 28.56 34.25 +5.69
Total Net Sales
4303 5340 6679 +1339
Daily Net Sales ResultsDays Wed. Thurs. Fri. Sat. Total %
Food Sales 2081 802 714 1685 5282 79.1%
Beer Sales 0 21 3 44 68
Wine Sales 694 94 105 436 1329
Bar Total 694 115 108 480 1397 20.9%
Total Sales
2775 917 822 2165 6679 100%
Guest Count
57 40 30 68 195
Avg. Check
48.68 22.93 27.40 31.84 34.25
Winter Data Trap – Dinner 2004Wed Thurs Fri Sat Total %
TOTAL APPETIZERS 0 16 22 26 64 59.3%
SUBTOTAL ENTREE 0 40 30 38 108 55.4%
BANQUET 57 0 0 30 87 44.6%
TOTAL ENTREE 0 40 30 68 195 100%
TOTAL DESSERTS 0 14 15 22 51 47.2%
TOTAL BEVERAGES 0 44 35 73 152 140.7%
TOTAL BOTTLED WINE 0 2 2 12 16 %
Historical Benchmark – Dinner W03Wed Thurs Fri Sat Total %
TOTAL APPETIZERS 1 1 15 21 28 35.5%
SUBTOTAL ENTREE 10 14 37 46 107 100%
BANQUET 0 0 0 0 0 0.0%
TOTAL ENTREE 10 14 37 46 107 100%
TOTAL DESSERTS 3 4 20 21 48 44.9%
TOTAL BEVERAGES 15 9 51 51 126 117.8%
TOTAL BOTTLED WINE 0 1 3 5 9 %
Revenue Related Recommendations
Due in part to our alcoholic beverage game and wine demonstrations beginning Thursday, our bar sales increased % wise each of the 3 non banquet days.
(12.5% -to- 13.1% -to- 22.2%) We found this not only to be motivational, but
educational in motivating Front of The House staff.
Controllable Costs
Flow of Product Controls
Running WaterThrough poor, prior planning the RKR stands
to literally watch hundreds of dollars go down the drain.
Water Cost
Water Price: $0.66 / unit 60 sec. / min
1 unit = 748 gallons 60 min. / hour 1 gallon / 8 seconds 3600 sec. / hour
*Courtesy of the City of Pomona Department of Water & Power
Water Cost - Dinner
To defrost food:Before family meal 2 faucets for an hour
After family meal 1 faucet for an hour
= 3 hours a day= 10,800 secs a day
10,800 sec. / 8 sec. = 1,350 gallons a day1,350 gallons x 4 nights = 5,400 gallons a week
Water Cost - Lunch
To defrost food:
Before family meal 2 faucets for an hour
= 2 hours a day
= 7,200 secs a day
7,200 sec. / 8 sec. = 900 gallons a day
900 gallons x 5 days = 4,500 gallons a week
Water Cost - Combined
Remember…5,400 gallons wasted weekly at dinner
+
4,500 gallons wasted weekly at lunch
= 9,000 gallons a week wasted
Water Cost – Per Year
The RKR is open…8.5 weeks per quarter25.5 weeks per year (8.5 x 3)
We use 9,900 gal. x 25.5 weeks = 252,450 gallons a year
We use 252,450 gal. / 748 gal. = 337.5 units
Water Cost – Per Year
Thus, calculating the number of units used in a typical year (337.5) times the price per unit ($0.66) we calculated that the RKR could save $222.75.
In addition, ponder for one moment the environmental costs…
How Can You be Water Wise?
Plan Ahead – Know What to Pull
Communicate – Talk with the lunch team
Be Knowledgeable – Certain Items Take Longer to Defrost (scallops, lamb, shrimp)
S.M.A.R.T Objective 1
• To ensure that 90% of our guests are satisfied with their food temperatures.
Strategies: Hot plates in 160 F oven, cold plates in the refrigerator. Check pre-prepared food temps. (potatoes, spinach and chicken) Plate ASAP and have server/runner deliver immediately.
Measured through a specific question on our guest satisfaction surveys.
S.M.A.R.T Objective 1 cont.
Desired - 90% Actual - 93%!What worked, what didn’t?
Differently next time?
What additional things could you do?
“Manage The Business Professionally”
S.M.A.R.T Objective 2
• Receive an overall approval rating of 90% throughout the 5 question survey.
Horizontal Management Communication & Teamwork were essential to achieving this objective as it involved the efforts of everyone.
Comment Cards showed that amazingly 100% of our guests for the week were satisfied and would return again!
S.M.A.R.T Objective 2 cont.
Besting our desired results is a testament to the hard work and dedication of our staff.
Keeping an ear to the buzz of the dining room was key.
Constant guest contact let us know of problems before they became bigger issues.
Stay Focused, Work Together & Work Hard
“Exceed Guest Expectations”
S.M.A.R.T Objective 3
• To increase Alcoholic Beverage sales by 5% from the pervious week.
We introduced a point system motivating servers to be knowledgeable about beverages and be able to up sell.
Also helped to achieve objective number two by helping to ensure servers were able to make recommendations
S.M.A.R.T Objective 3 cont.
• To increase Alcoholic Beverage sales by 5% from the pervious week.
Financial statements showed an increase of 92% over the previous week. ($727 vs. $1,397)
Training in proper and opening pouring procedures helped to comfort servers
With no monetary restraints I would have had each server open a case of wine following proper procedure and under realistic pressure.
“Provide Total Support For Staff”
Recommendations For Future Teams
Summary From our Handout
Insights and Conclusions
• After Managing you understand the importance of coming to class.
• The Restaurant biz is full of all kinds of people it is your job to not only get along, but also support them.
• Everyday is different and no matter how much you know you must always be prepared to deal with challenges on the spot
Thank You• Elaine, Jessica, Kurt, Russ, Gary, Sharisse,
Hisako, Nina, Rina, Katie, David, Grace, Brian, Finna, Ellen, Sharon, Janice, Chris, Aimee, Judie, Yves, Chef Jill, & Lesley
Thank You