Friday 4.4.14

LY Lunch Sales:$2083
Projected: $2411
TY Lunch Sales: $1814
+/- :down 13%

LY Dinner Sales: $5828
Projected: $6702
TY Dinner Sales:$6690
+/- :beat by 15% (within $12 of Projected!!!)
Beat the day by 7%


Weather: cool but nice

Any Special events going on?: none to my knowledge

Who worked?:
 Lunch: Jason, Johnny, Sophia, Lynn CL. Jake host, Hiroe FR/trained Joel, Jason SA
Dinner: Kate, Alex, Miho, Taylor, Dusten CL, Julie host, Kaori FR/Trained Joel, Perf SA
Joel, great addition. Proactive, knowledgeable. He mentioned that at lunch, Christina was very knowledgeable about the Ramen station, and about menu items, why they are what they are, etc. It might be a good idea to call on her to help with instilling some Kome Culture in the Kitchen.

Jason (kitchen) had a family emergency and was unable to come back for his dinner shift, so Daniel stayed and worked for him. Since it was relatively slow back there, he helped with prep and around 8pm I told him that if it stayed slow, he could go ahead and leave at 9pm, so he did, leaving Greg and Steve alone which worked out fine. But do we torch the tonpayaki? Because I noticed Greg did. And when I asked Kayo if we torch it she said no. So I addressed it with Greg before he left and he said that he torches it because otherwise it gets burnt, and that everyone else is burning it and just covering it up. And if we don't use the torch then you have to cook it low and slow and it takes 15 minutes. So I guess my question here is...did Greg just decide on his own that it's better to cook it this way, or did he run it by someone first to make sure it was okay.

Also, Jason since Daniel worked tonight instead of you, I think it is only fair for you to work tomorrow night for Daniel. Please advise.

Also, Andrew on the sushi line is getting faster. Got some rolls of his in 4 minutes today. And they still look good.

Flow of Business, Cuts and Ticket Times:
Lunch:  Lunch started strong and busy, I thought it would sustain all service, but it died around 12:45 and at 1:15 I cut down to just Johnny and Lynn.  They handled the rest of the handful of tables just fine, and we never got another pop. Cut support at 1:45. No long tickets, no incompletes. The only real issue was with a Hiyashi Chuka for Kindo-san. Christina accidentally poured the ten zaru sauce into the cup instead of the hiyashi sauce. It was a simple mistake but one that could be avoided with maybe some extra labeling or something. When I talked to Kayo about it tonight (when she came in) she said Kindo-san had mentioned it to Take that he was disappointed in the sauce. And likened it to ordering a pizza but instead of tomato sauce, it came out with ketchup. When things like this happen, instead of chalking it up to a mistake, we need to learn from the mistakes and think of ways to avoid them in the future. Sometimes a mistake is a mistake. We're humans. We err.
Going forward, as per Take, the trainees can only order from the Kitchen Menu (the one we have for kitchen employees to order from) please make sure this happens from here on out.

Dinner: Started slow, went on a wait around 6:30/45, and stayed on a slow lingering wait all night. The night seemed to drag on and on like a slow, grueling death. Luckily that meant no long tickets, no under-quoting, no comps. Pretty easy peasy night all around!

Any VIP's in?
A very stylish Kayo and Take. Not a slew of regulars today. The aforementioned Kindo-san

Comps of note:
No comps but I did have to re-open 3 guest checks tonight, so let's keep stressing that in pre-shift.

R&M needs?:
Leads in the Kitchen (Jason, Daniel), please please bring your attention to the dishpit area near the ice machine and where the glass racks go. I have asked before for it to be cleaned at the end of the night and it still ends up looking pretty bad. Also, please come up with a solution for the mops and brooms that sit there in a pile of muck. If you can find a rack to hang them on or something. But that area is the BOH responsibility to keep clean. Please put it on your list to do so.

Also, the Kitchen Blog is set up and ready to be used. Please make sure Saturday notes are kept. I need Daniel's email address to add to the blog, also

86'd items/ need more?