Team DiabloJoyce Guillen (Line)Claudio Henrique (Production)Surena Iao (Beverage)Haddy Homampour (Service)

Week 1 – October 19th thru 22nd

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.

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”

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.

“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

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.

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.”

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.

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)

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

Special Guest Requests and Needs

.

None !!!

Menu Changes

None !!!

Banquet Menu

Grilled Rosemary Shrimp with Roasted Red Pepper Cream

Olive Tapenade Assorted Cheeses & Crackers Wine – will bring their own

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.

Merchandise

Wine Tasting

$25 Thursday Special

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.

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

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

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

Motivation & Morale

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.

Questions

&

Answers