LY Lunch Sales:
TY Lunch Sales:
+/- :
LY Dinner Sales: 4,062.00
TY Dinner Sales: 3,069.00
+/- : -24%
Weather: Slightly chilly, a bit breezy.
Any Special events going on?: Not to my knowledge
Who worked?: Taylor, Stephanie, Lyndsey, Miho, Kate, Jake, Jason
Flow of Business, Cuts and Ticket Times: I was hoping for a busy night, but maybe it seems we have more work to do with spreading the industry night word. Or maybe it was just a soft Monday night.
Cut Jake at 9, and cut Kate and Lyndsey at 9 also, then Stephanie soon after and Taylor around 9:45.
After some test tempura came out Take does not feel Greg is ready to be on Tempura line. Paul Qui came in and had ten zaru that daniel made and loved the shrimp tempura however.
Since I really only work Monday nights as Management it is hard to gauge Kitchen staffs well being.
We ran out of edemame around 8:30. Since Jason does not work here on Friday through the weekend and Monday maybe he can make sure he lays out a good agenda of what we need to order/prep/test, take note of/inventory, etc. Maybe in the next manager meeting it can be discussed; outlines for daniel and christina to adhere and have some guidelines to follow.
Any VIP's in? Paul Qui, Zac Treager, and some new ESK cooks.
Comps of note: 2 zato ichi for zac, shisamo for paul and a glass of nanbu bijin.
R&M needs?:
86'd items/need more? Edemame, Red bean paste,Whip Cream,Sweet n Low, mid size quart containers.
I agree. Monday night is an industry night and many service industry people come to eat and judge us. We should not have 86 items as much as possible and food quality needs consistent.
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