Saturday 1.24.15

Written By: Elizabeth

LY Lunch Sales: $2886
Projected Sales: $2386
TY Lunch Sales: $2349
+/- : -$37 PS and -19%
Lunch Covers: 152
Avg PPA:  $15.45

LY Dinner Sales: $6594
Projected Sales: $7288
TY Dinner Sales: $7452
+/- : +$164 PS and +13% LY
Dinner Covers: 222
Avg PPA: $33.57

Previous Days Labor %:  17%

Previous Days Comps %: 5.52% all uncontrollable.  Manager meal $115?? Managers, please make sure we are comping meals the day of the meal. I noticed there was no manager meal comp on Thursday but then a bunch on Friday. I also noticed there is a chicken kara-age teishoku under employe #5036. Whoever this is please close it to the appropriate comp.

Weather: Sunny. 59/42
Going forward, if the opener could write in the actual temps for the day, that way when we look back at notes we have a better idea about how the weather affects business. I was looking at notes from this time last year and all it says is "very cold" etc. So we need to be a little more specific

Any Special events going on?:

Who worked?:
Lunch: Joel, Krystin, Alex, Johnny CL> Dena Host, Mandy FR, Kaori SA.
Dinner: Clair, Sayo, Sophia, Camacho, Dusten CL. Miho CT. Grace/Ally Host, Hiroe FR, Jason SA.

Flow of Business, Cuts and Ticket Times:
Lunch was very slow. It still was rather empty by 1pm so I cut Joel. It finally picked up at 2pm and we went on a small wait. Had an issue with A7- they ordered an Udon to go. First I had to intercept Alex and let her know that we do not do to go especially on Ramen or any noodle soups. If guests want to take it with them they can box it at the table, but we do not do that. Correct? Just to get us all on the same page. I think some have forgotten.  I've already added it to the shift notes as a reminder. Anyhow, they ordered the Udon to go, then after it was boxed they asked that we separate the noodles and the broth. I brought it out to them because it was already boxed and they asked if I could just take it back and put the broth in a separate container. I did  but let them know that we typically do not do this. They didn't seem to care. 4 top of students just wanted their stuff to go. Oh well.

Dinner: There was a line at the door as soon as we opened. We filled up around 6:30 and then what seemed like all at once, 21 tables got on the waitlist. Twenty one tables!! I know. It was intense. There was practically no downtime between putting one guest on the waitlist and paging another. I worked with the two girls to get tables in and out. The wait time soared to an hour and a half wait. Some people weren't willing to wait, but a lot were. But after that one huge push, by 8:30 we had a "normal sized" wait list after that. We got off the wait around 9:45. At 9:30 I cut grace, clair and sayo. Sophia, Dusten and Camacho all took another table or two before I went down to just Dusten at 10:30.

For Reservations we had a 7 and a 9pm reservation. The 7pm didn't show up until 7:30 and luckily we didn't seat the table. They were a special crew, Dusten and Kayo knew them- Christine and Justin I believe were their names. They didn't have 6 people in their party so they grabbed a random family from the lobby in order to maintain the rule of 6 or more. I let them know we had a 9pm reso and they were cool with it and out with plenty of time. The 9pm reso came in and at 9:40 when they got their rolls they said "okay you have 5 minutes to eat, we have to go" And sure enough they asked for the check, then asked that they be paid out per couple, then rushed Clair to get them paid because the cab was here. Odd. But they left presumably happy.

It was an interesting night to say the least. Ticket times from the kitchen were good. And about 30 minutes from the sushi bar during the height of business.

Specials?

3 Staff members that stood out (why/how):
* Alex was very helpful at lunch, watering tables in her spare time.
*Dena is skating on thin ice. I caught her checking her phone at the host stand twice. Once I let it go because I thought she saw me. The second time I asked her to put it away. Then when dinner rolled around we went to turn the heaters on and neither had propane tanks in them, and then we almost ran out of napkins at the host stand and there wasn't a back up box in the office. I'm starting to feel like she isn't as gung ho as I thought she was.
*Grace did a great job keeping her cool and smiling through the major rush we had.
Ran a sake as % of your sales contest.
*Sophia rocked out the back B's doing only $20 less than camacho did in the back A's

Any VIP's in?
Lunch: Phil & Phyllis (gave them a FNF), (M)Andrew was in with his fiance celebrating their 3 yr. annv.


Comps& Void Detail:
Lunch: FNF for neighbors, Emp Day off for Andrew, 2 tables redeemed Kome Bucks, voided seaweed salad 86
Dinner: bday desserts, voided 5 nama sake (meant to be sashimi)

R&M needs?:

86'd items/ need more?
Birthday candles