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The Epicurean

The Epicurean. Bistro & Wine Bar. Food Service Assessment By Tricia Bulatao & Karyn Koziara. Mission Statement.

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The Epicurean

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  1. The Epicurean Bistro & Wine Bar Food Service Assessment By Tricia Bulatao & KarynKoziara

  2. Mission Statement 1.noun one with discriminating tastes who takes pleasure in eating and drinking. 2. noun a friendly gathering place to relax and share the tradition of homemade meals with family and friends

  3. History • The Epicurean Café & Bakery opened in Pittstown, NY in 2003. • Owners: Claire and Sandy Pogue • As the business grew, the owners searched for a larger location and a skilled French chef. • The Epicurean Bistro & Wine Bar opened in Latham Farms in 2005 with executive chef Dominique Brialy.

  4. Demographic • “People with discriminating tastes who take pleasure in eating and drinking.” • Average meal cost for two: $58-$63 • Gender: Female • Age: Over 45 • Household Income: $100K+

  5. Personnel/Leadership • Co-owners: Sandy and Claire Pogue • Executive Chef: Dominique Brialy, 2 sous chefs • 12 employees “I hire for attitude and train for skill.”

  6. The Menu • Authentic French cuisine created by executive chef and co-owners • Static/Selective Menu Adjusted Seasonally • Menu Items Determined by Availability • Taste Test New Menu Items • Suggested Wine Pairings Tested • Pricing Determined When Plate Created • Purchasing Needs Identified

  7. Fiscal Policies- Budget • Menu Drives Budget • Menu Created • Pricing Determined • Food Costs Kept at 25% • Catering Food Costs Kept at 20% • Menu Directly Impacts Other Systems

  8. Fiscal Policies- Sales Forecast • Historical Data • Sales of Previous Year • Weather History • Event History • Current Reservations • Sales Percentage by Type of Consumption • Beverages are just below 30% • Food is just above 70% • Sales Percentage by Type of Service • Table Service is 90% • Catering is 10%

  9. Fiscal Policies- Sales Forecast • Determines Purchasing Needs • Determines Quantity of Food Prepared • Projects Staffing Needs

  10. Physical Layout

  11. The Kitchen • Designed for efficient work and food flow • Ceramic tile floors, bright lighting • Stainless Steel cook and wash equipment • Executive chef can move fluidly and oversee entire staff as well as receive support

  12. Warewashing

  13. Inventory • No Min/Max Tracking • Perpetual Inventory is not documented but rather completed with a visual check of needs. • Physical Inventory is completed monthly and compared with expected menu needs.

  14. Purchasing Decision Makers • Sandy Pogue, Co-owner • Wine & Beer • Suggest Pairings with Food Menu • Executive Chef • Physical Inventory Each Month • Develops Menu with Co-owner • Resourceful French Menu • GPO Arrangement

  15. Purchasing Methods • Informal, Open Market • Just In Time Purchasing • No Specifications • Quality Assurance

  16. Food Production • Conventional • Kitchen • Exhibition or Grill Kitchen • Ready-Prepared Items • Risotto, Pasta, Soup, Stock • Seasonal Changes

  17. Food Production - Standardization • Executive Chef designs plate and recipes. • Sous chefs taught how to recreate plate. • Portion control tools are not used.

  18. Receiving • Physical layout conducive for safe receiving • Receiving door directly outside refrigerator for easy access from outside • Invoice receiving • Executive or sous chef able to receive shipments

  19. Storage

  20. Wine Cellar

  21. Food Production & Safety • High Priority to Cleanliness • No ServSafeTraining • No Formal HACCP Record Keeping • Hand washing Concerns • Visual Quality Check

  22. Delivery • Centralized, Table Wait-Servers • European Style vs. American Style • Assigned Table Numbers • Assigned Buzzers • Quality Control • Ticket Placed on Plate • Visual Quality Check • Readiness to Serve Entire Table

  23. Delivery - Customer Traffic • The “week is weak” • Tuesday/Wednesday/Thursday = 30% of sales • Friday/Saturday = 70% of sales • On average about 100 meals are served Friday and Saturday

  24. Strengths Weaknesses 12 employees Lack of identified roles (communication problems) Inventory control Temperature control as it relates to food safety • Unique orders minimize keep food cost low • Consistent commitment to mission • Demographic • Menu • Staffing • Environment • Efficient kitchen layout • High priority to cleanliness

  25. The Dining Experience • Dine & Socialize • Learning experience • Relaxing, Lingering Atmosphere

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