Week 2 Management Review

1
Week 2 Management Review

• My Bui
• Irene Kim
• Brandon Feighner

2
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.

3
S.M.A.R.T. Objectives

• To ensure that 90 of our guests are satisfied
  with their food temperatures.
• In addition, to receive an overall approval
  rating of 90 throughout the 5 questions.
• To increase alcoholic beverage sales by 5 from
  the previous week.

4
Weekly Forecast Analysis
5
Daily Net Sales Results
6
Winter Data Trap Dinner 2004
7
Historical Benchmark Dinner W03

8
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.

9
Controllable Costs

• Flow of Product Controls
• Running Water
• Through poor, prior planning the RKR stands to
  literally watch hundreds of dollars go down the
  drain.

10
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

11
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 day
• 1,350 gallons x 4 nights 5,400 gallons a week

12
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

13
Water Cost - Combined

• Remember
• 5,400 gallons wasted weekly at dinner
• 4,500 gallons wasted weekly at lunch
• 9,000 gallons a week wasted

14
Water Cost Per Year

• The RKR is open
• 8.5 weeks per quarter
• 25.5 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
•  

15
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

16
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)

17
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.

18
S.M.A.R.T Objective 1 cont.

• Desired - 90 Actual - 93!
• What worked, what didnt?
• Differently next time?
• What additional things could you do?
• Manage The Business Professionally

19
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!

20
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

21
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

22
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

23
Recommendations For Future Teams

• Summary From our Handout

24
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

25
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