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Prancing Ponies Team 1

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Lack of recipes and familiarity with the menu items, and not reading station books ... our management week, the Restaurant at Kellogg Ranch wasted anywhere ... – PowerPoint PPT presentation

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Title: Prancing Ponies Team 1


1
Prancing PoniesTeam 1
  • Shayne Kennedy PM
  • Deanna Nguyen SM
  • Thomas Madison LM
  • Joyce Wong - RM

2
Key Successes
  • Table Touching
  • Generated increased response on comment cards
  • Managers Special
  • Well rounded, popular special that surpassed our
    objective by 1.7 (33.7 actual vs 32
    forecasted)
  • Preparation
  • Extensive preparation, mental MEP, and a detailed
    oriented focus for the first week
  • Teamwork
  • Unconditional assistance of each area and each
    other
  • Morale
  • Recognition, rewards, and appreciation for crew
    members

3
Key Challenges
  • Communication
  • Between crew members and between managers
  • Time Management
  • Missing timeliness of family meal and detail
    cleaning and kitchen breakdown
  • Training
  • Due to the limited amount of time to train and
    the extensive information necessary in the first
    week, certain mistakes were repeated after
    warning
  • Unprepared Staff
  • Lack of recipes and familiarity with the menu
    items, and not reading station books

4
Key Lessons
  • Availability
  • Make yourself available and accessible to your
    crew
  • Empowerment
  • Trust your employees and provide them with the
    responsibility they deserve
  • Communication
  • Importance of making communication constant and
    direct
  • Motivation/Morale
  • Value, support, and recognize your crew members
  • Mental MEP
  • Preparation for the day, accurate forecasts, and
    awareness of what is happening around you

5
RKR Goal Assessment
  • Exceed Guest Expectations
  • Provide Total Support to Your Staff
  • Manage the Business Professionally

6
Exceed Guest Expectations
  • Exceed Guest Expectations
  • Service manager
  • Touched every table
  • Personally hand out comment cards to each table
  • Reservation manager
  • Worked with the line managers
  • Banquet services
  • Communication was vital
  • Comment cards
  • Measure guest satisfaction
  • Production and Line Manager
  • Ensure accuracy and quality of menu items
  • Proper forecasting and preparation

7
Provide Total Support to Your Staff
  • Provide Total Support to Your Staff
  • Front of the house managers
  • Reviewed sequence of service
  • Reviewed Micros
  • Reviewed managers special
  • Back of the house managers
  • Reviewed recipes
  • Reviewed safety and sanitation
  • Reviewed production

8
Manage the Business Professionally
  • Manage the Business Professionally
  • Division of responsibilities
  • Service manager food sales, bar sales, menu
    mix, and credits
  • Reservation manager bar usage, daily invoices,
    daily guest count
  • Production and Line managers waste report, crew
    meal, production sheets
  • Proper documentation
  • Reports documented in DataTrap
  • Focus on objectives
  • Comment cards
  • Production and line manager

9
Objectives
  • We would like to achieve 32 of our total lunch
    sales through the weekly specials.
  • We would like to improve the timeliness of the
    food production and meet the incremental flow of
    the lunch sequence of service, by achieving
  • 75 of Good or Excellent scores on comment
    cards questions 1and 6.
  • We would like to achieve positive ratings (no
  • Bad or Poor scores) on 80 (4 out of 5)
    comment cards returned, that are dropped by the
    service manager during our management week.

10
Objective 1 Assessment
  • We have achieved more than 32 of our total lunch
    sales through the weekly specials.

11
Objective 2 Assessment
  • We have improved the timeliness of the food
    production and met the incremental flow of the
    lunch sequence of service, by achieving 75 of
    Good or Excellent scores on comment card
    questions number one and six.

12
Objective 3 Assessment
  • We have achieved positive ratings on 80 comment
    cards returned, that were dropped off by the
    service manager during our management week

13
Revenue Analysis
14
Revenue Variance
15
Menu Mix Analysis
16
Menu Mix Analysis
17
Expense Analysis
  • Theoretical Food Cost
  • The theoretical food cost for the Restaurant at
    Kellogg Ranch is 38,
  • Our Purchased food cost for our management week
    was 50.8
  • The variance between the two is a slight .8
  • This variance can be explained through waste,
    errors, misfires, and incorrect reporting

18
Cost Analysis
  • Bread Waste
  • During our management week, the Restaurant at
    Kellogg Ranch wasted anywhere from 10-35 rolls,
    every day that we were open for service
  • Each roll costs the restaurant 0.17. When you
    look at each roll individually, this does not
    seem like a huge amount. However, when we
    analyze the bread waste of the restaurant as a
    whole, we are tossing our profits away.

19
Cost Analysis
  • Summary of Bread Waste
  • Cost per roll
    0.17
  • Average of 20 rolls wasted per day
    3.40
  • Cost of usage over 24 weeks (3 quarters)
    652.80
  • If calculated for the RKR as a restaurant open
    full time, during normal business hours
  • 2,600.00
  • Estimated savings if RKR waste was cut in half
    326.40

20
Cost Recommendations
  • Ask guests if they would like bread, instead of
    immediately delivering it to the table
  • Limit the number of rolls delivered to the table,
    to a maximum of one roll per person
  • Replenish the bread basket only upon request

21
Weekly Summary
  • Teamwork
  • Collaboration between FOH and BOH
  • Assisting one another
  • Promptness
  • Sense of urgency
  • Showing up on time
  • Motivation
  • Rewards to Top Ponies
  • Words of encouragement
  • Success
  • Achieved team objectives
  • Created an enjoyable work environment

22
Key Insights
  • Reservation Manager
  • Teamwork
  • Service Manager
  • Empowerment
  • Trust
  • Line Manager
  • Interpersonal relationship
  • Production Manager
  • Communication

23
Team 1 Recommendations
  • Please see the handout for our recommendations.
    Please feel free to utilize any and all of our
    comments, and please do not hesitate to ask us
    questions!

24
  • Finish )
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