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Week 2 Management Review

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During week 2 our overriding focus was on exceeding guest expectations and ... To increase Alcoholic Beverage sales by 5% from the pervious week. ... – PowerPoint PPT presentation

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Title: 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
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