Joyce Guillen (Line)

1

Team Diavolo

• Joyce Guillen (Line)
• Claudio Henrique (Production)
• Surena Iao (Beverage)
• Haddy Homampour (Service)
• - The Review -
• Week 1 October 19th thru 22nd

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Presentation Outline

• Diavolo Mission Statement Accomplishments
• Review of SMART Objectives, Strategies
  Accomplishments
• Guest Perceptions
• Sales Building Plan Review
• Merchandise Review
• Revenue Analysis Daily Revenue Info
• Data Trap and Benchmark Comparisons
• Cost Analysis
• Training Programs Review
• Motivation Morale Review
• Recommendations Individual Key Insights
• QA

3
Diavolos Mission Statement

• To provide our guests a unique perspective on
  fine dining establishments to allow our staff
  members to develop practical skills and knowledge
  in their work environment and above all to ensure
  the quality of food and service our guests
  experience.

4
Mission Accomplishments

• Have we accomplish our Mission?
• Guest Satisfaction?
• Support to Staff Members?
• Good Quality in Food and Service?

5
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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Have we achieved Objective 1?

• Yes we have. We have increased the wine sales by
  5 from Thursday to Friday
• Be careful with analysis !!!! Thursday was
  unusual day to compare.

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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.

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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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Have we achieved Objective 2?

• Yes on Thursday with 87.5 of the tables
  finishing their dining experience in last than 2
  hours.
• No on Friday. Only 12.5
• Possible reasons Frozen pork by beginning of
  service and Members of parties arriving at
  different times.

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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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Have we achieved Objective 3?

• Almost accomplished on Thursday with 79.5 of the
  guests leaving some kind of contact information
  on the comment card.
• Not accomplished on Friday with only 34.
• Possible reasons More personal service on
  Thursday than Friday (busier on Fri)
• Possible Solution Beverage manager should help
  service manager on touching tables.

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Guest Perceptions

• Presentation 94
• Taste 92
• Portion Size 93
• Temperature 80
• Value 79
• Friendliness 94
• Appearance 94
• Knowledge 92
• Timing/Efficiency 84
• Attention to Detail 90

15
Sales Building Plan

• Which strategy worked better based on our
  feedback questionnaire?
• Sales Blitz ?
• 2) Direct mail and e-mail ads?
• 3) Friends Families ?

16
Merchandise

• Wine Tasting Has it helped in building up Wine
  Sales?
• 25 Thursday Special- Has it helped on the bottom
  line? If not, has it helped bringing guests into
  the restaurant ?

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Revenue Analysis
Dates Oct 19-21 HRT382 Forecast Revised Forecast Actual Results Variance
Guest Count 159 108 103 5
Average Check 20.18 30 31.21 1.21
Total Sales 3,149 2,549 3,214 665
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Daily Revenue Information
Days Thurs Friday Total FB Mix
Food Sales 1243 1519 2761 85.9
Beer Sales 3 13 16
Wine Sales 150 286 436
Total Bar Sales 153 299 452 14.1
Total Sales 1397 1818 3214 100
Guest Count 54 49 103
Average Check 25.87 37.10 31.21
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Data Trap Historical Benchmark
Menu Item Oct 2005 count Oct 2005 Oct 2004 count Oct 2004 Variance
Goat cheese 7 6 12 12.1 (6.1)
Crab cake 16 13.9 22 22.2 (8.3)
Tot. Appt. 53 46.1 76 76.8 (30.7)
Fish 18 15.6 16 16.2 (0.6)
Steak 41 35.6 24 24.2 11.4
Tot.entree 115 89.9 99 100 (10.2)
Apple crisp 23 20 13 13.1 6.9
Chocolate 24 20.9 11 11.1 9.9
Tot.desser 68 59.1 75 75.8 (16.1)
tot. bev. 81 111 112 113.1 (2.1)
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Cost Analysis
Item Cost Sub item Cost Variance
Lentils 0.53/lb Green lentils 2.70/lb 2.17/lb
Frozen pearl onions 1.09/10oz. Fresh pearl onions 2 /10 oz. 0.91/ 10 oz
Sirloin steak 4.99/lb Porter house 7.50 / lb 2.51/ lb
Orange juice 0.19 cup Fresh oranges 0.99/ cup 0.8/ cup
21
Training Programs Have they worked as
originally planned?

• Production Sanitation ?
• Line Decreased Ticket Times ?
• Service Communication between BOH FOH ?
• Beverage Featured wine pouring, bottle
  opening ?

22
Motivation Morale

• You tell us.
• Were you guys motivated to work?
• What could have been done better in terms of
  motivation?
• What motivated you the most to work?
• What did not motivate you to work at all?

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Recommendations

• Plan in advance
• Flexibility with staff members
• Be knowledgeable
• Practice good communication with previous
  management team, next management team, vertical,
  horizontal and whoever is there to help. Speak
  up!!!
• Dont be so caught up on the business and
  production part of the project. Dont forget
  training, motivation, morale, safety and
  sanitation

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Recommendations

• Be organized (avoid waste of time and product)
• Stay calm and patient. You are the captain of
  this ship
• Be specific and detailed when delegating.
• Anticipate needs
• Ask if you dont know and take a lot of notes.

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Key Insights

• Production
• Line
• Service
• Beverage

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The End !!!!!!!!!!!!!!
Yes!!!!!!