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Team Diablo

Team Diablo. Joyce Guillen (Line) Claudio Henrique (Production) Surena Iao (Beverage) Haddy Homampour (Service) Week 1 – October 19 th thru 22 nd. Review of SMART objectives and Strategies to achieve them. Quarter-to-date information & Revised Forecast

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Team Diablo

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  1. Team Diablo Joyce Guillen (Line) Claudio Henrique (Production) Surena Iao (Beverage) Haddy Homampour (Service) Week 1 – October 19th thru 22nd

  2. 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. Presentation Outline

  3. 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”

  4. 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.

  5. Objective 2 “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.”

  6. 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.

  7. 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.”

  8. 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.

  9. 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)

  10. How will we do this week ? (a.k.a. Forecasting)

  11. Special Guest Requests and Needs . None !!!

  12. Menu Changes None !!!

  13. Banquet Menu • Grilled Rosemary Shrimp with Roasted Red Pepper Cream • Olive Tapenade • Assorted Cheeses & Crackers • Wine – will bring their own

  14. 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.

  15. Merchandise • Wine Tasting • $25 Thursday Special

  16. 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.

  17. 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

  18. 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

  19. 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

  20. Motivation & Morale Surprise ...

  21. 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.

  22. Questions & Answers

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