LY Lunch Sales:$1988
Projected Sales:$1492
TY Lunch Sales:$2182 ($690 over projections!)
+/- :10% up from LY
LY Dinner Sales:$4272
Projected Sales:$4475 (-$39 short of projections)
TY Dinner Sales:$4438
+/- : $165.10 up from LY sales, 4% over LY dinner sales and 6% over the day from LY
Weather:Hot with a hot breeze. 95degrees during the day. Nice evening.
Any Special events going on?:None that I am aware of.
Who worked?
AM:
Joel, Dusten, Kate CL, Lina (FR), Joaquin (SA), Ruthy (H)
PM:
Joel, Dusten, Kate, Alex, Ruthy (H), Hiroe (FR), Jason (SA)
Flow of Business, Cuts and Ticket Times:
AM:
This morning started out crazy! We filled up minutes after the doors opened. Some tables we waiting an hour outside before we even opened our doors. We had a 10 top that ordered a bunch of kitchen items so when Kate put the order into the computer it slowed the kitchen down a lot, mainly due to timing and space because they can only cook so much at one time. I had to remind people to give their tables a heads up to let them know certain items may take a little longer.
Another thing. I know during times like this the kitchen is extremely busy trying to get out similar orders but i had a kaarage going to A3 and one ordered 10 minutes later going to A4 and I guess the tickets got mixed up and A4 got theirs first when it should have gone to A3. With multiple orders the FR/kitchen needs to double check the ticket is the first of the bunch and not one that was ordered later.......
PM:
Tonight started off good, we were on wait by 6:30. Lots of 3 and 4 tops, then all 2 tops. we stayed on wait unil 9, to when I cut to 3 then cute to 2 at 9:30.
Ticket times were normal, and the flow of business was steady, unlike this morning when the kitchen was bombarded with all the tickets!
Any VIP's in?
Comps& Void Detail:
AM:
50% off Guydon for a long (30min) ticket time due to the kitchen being bombarded by a full restaurant with in 5 minutes.
15% for long ticket time for kitchen items
100% kaarage comp from incident above. took 25 minutes due to ticket mix up
Maguro Zuke don voided, guest changed mind to Yama-Kake, wasn't made
karaage void, wasn't made
PM:
50% off bottle of Rose. Party room ordered a lot of food, Alex accidentally spilled soy sauce all over a girl at the end of the meal. Girl was not mad but we still wanted to do something nice. They spent a lot.
Comp'd a dessert special and kitchen special because no one has tried it
Voided a Kitchen Special, 86'd
Voided a seaweed salad, misring, not made
Voided anAustin Beer Works, misring, not made
All regular makani, sushi/BOH& manager meal comps
R&M needs?:
86'd items/ need more?
**Kate ordered her dinner and paid but the kitchen forgot to make it. She had to leave and left without getting it. I have the receipt and wrote a note for her to get lunch on us tomorrow.
Whoever is running the kitchen needs to realize that even though a special has been running for a few days or a week or anything that they need to make it for the servers to try and see and describe. Some people only work once or twice a week and don't get to see any of the specials, which in return, don't allow them to properly describe them to customers. I asked Vince to make the specials tonight but he said they have been the same (even though I have servers who have never seen them).
I agree with Cameron. All servers should be able to taste it and describe what it is and how nice to try the dish to customers. It's all depend on how server likes the dish and recommend to all tables.
ReplyDeleteYes, I would like the kitchen to always have what ever specials they have prepared for servers before we open. The days they do this you can see a huge increase in kitchen special sales oppose to the days they don't prepare it or just say it is the same as the previous days.
ReplyDeleteAs far as scheduling goes some servers can be gone a week and come back and have no idea what the specials are or have never seen it so I want to make sure we have one each day. And for my servers who are scheduled to come in later I always take a picture and have everyone describe it to them so they're on the same page, but so we don't have food out during service. Thanks:)