Friday 4.17.15

Written By:Elizabeth

LY Lunch Sales:$2201
Projected Sales:$2316
TY Lunch Sales:$2254
+/- :  2% over LY and $62 shy of PS
Lunch Covers:122
Avg PPA:$18.48

LY Dinner Sales:  $7174
Projected Sales:     $7683
TY Dinner Sales:   $7269
+/- :  +1% LY and -$22 PS!
Dinner Covers: 264
Avg PPA: $27.53

For the day: $9523/ 2% over LY and short just $84 from total projected sales!

Previous Days Labor %: 16.81%
 
Previous Days Comps %: 2.92% but 13.61% Ctrl. ($15 in recovery)

Weather: Muggy and warm. Sunny in the morning. Overcast in afternoon.

Any Special events going on?:

Who worked?:
Lunch: Alex, Krystin, Mandy, Kate CL. Jason FR, Josh SA, Grace Host
Dinner: Alex, Krystin, Johnny, Clair, Dusten CL. Grace/Ruthy Host, Jason SA, Sigele FR.

Flow of Business, Cuts and Ticket Times:
Lunch was busy. filled up by noon and went on a short wait during that hour. Slowed down around 1, so I cut Alex, then went 2 on at 1:30. No long ticket times or major issues other than the rice bowl debacle.

So it seems that green tea ice cream is being consolidated into quart containers and the servers were told to use them first. However, when the ice cream is transplanted from one to the other, it freezes up and becomes one solid rock of ice, making it unscoop-able. Can we stop doing this? I understand that we need to make more room in the freezer for the other ice cream container, but we end up throwing away the quart containers because they are freezer-burnt and solid as a rock.

Maybe Kayo can chime in on this and let us know what is right. I did some digging but couldn't find a solid answer:
This morning at 11am we had  a 6-top reso for the PR. it was that old dude with the beard that always comes in with his wife and usually a baby or family of 5. He and his wife look like old hippies, but I know he spent some time in Japan. Anyhow, they were in the party room, and ordered a 300ml of Bride of Fox. Alex brought it out and set it on the table and walked away. Now, in my own personal opinion, regardless of anything, the server should always present and pour the sake, not just set it down and walk away. However, Alex said she remembered hearing Yoed talk about presenting Sake- and that it isn't presented like wine, it is instead presented to whoever ordered the bottle and left with them, so that they may present to it their "guests" and pour it out for their guests. Now, while I think that would be appropriate for Japanese business men, I don't think its the right call to make when it comes to a family situation, not to mention a family that is not Japanese. So, the question remains: what is the right way to serve a bottle of sake to a table? Open and pour for everyone, or present it to the "host" of the group and have them open and pour.?

Dinner:
We started with a few parties waiting in the lobby and I thought it was going to be off to the races immediately. However after the few parties came in and half the dining room filled up, it slowed down. Then, almost all at once, we were on a wait, around 6:30. It was pretty hectic for a minute when about 8 parties all walked in one behind the next. I told Ruthy to stay put at the ipad and have Grace run everything. That seemed to work well and kept them organized. At the height of the wait we 23 parties waiting to be sat and the quote time was 1:15. Most of the night ran pretty smoothly except for this one party. Steven. They said a party of 3, then we paged them, called their name out and even called them. We gave them the 5 minute window, did all those things, and then called it a no show. Then they walked in and said they were going to be 5. Ruthy asked if they were complete and they said no. We told them they needed to be complete to be sat and that is when all hell broke loose. The guy got up in my face and continued to go and on about what is the difference if it's the same size table. he went on and on continuing to challenge me on it. Finally he let me explain why we do so and that they would be the very first table on the list. He didn't want to back down, but a girl in their group intercepted it and said ok they would wait. Good thing too, their party wasn't complete for another 25 mintues! And like Murphys Law goes, it was just as we had paged another 5 top for A6. So I talked with the other 5 top, bought them  a round of drinks so I could get the pain in the a$$ Steven sat. The other 5-top was a group of ladies and were super nice. I never mind doing recovery for people that are nice to me. They were very understanding and pleasant.

After that, the night went on smoothly. We got off the wait around 10:30. I cut Krystin & Alex at 9:50, and we kept 3 on until close. It got a little hairy around 10:30 when we were hitting 45 minutes for rolls, but most of the tables had kitchen food to keep them occupied.

On a side note: I ordered the Age-Dashi tofu for my dinner tonight and it was the best Age-dashi I've Ever had here! Delicious!!! The tofu was cooked to perfection.


Specials?
Tsk Carp/Set: 5/13
Kimchi Pickles:17
Eggplant:16
All Star:12

3 Staff members that stood out (why/how):
*Ruthy did a great job handling the busy night- there were a few hangry people coming in early on and she held her own.
*Johnny was a superstar team player helping in other sections and watering and prebussing when he could
*Sayo did a fantastic job cocktailing tonight (like I knew she would) and she never complained once. Always an upbeat attitude from her (for the most part)

Any VIP's in?
Shannon (Johnnys Wife), Rachel & Carlos, Roger & friends.

Comps& Void Detail:
Recovery Drinks for Amy on waitlist, Kome Promo Bucks, Guest changed mind for Spicy Miso at lunch, Family Friends to Roger, Emp day off for Shannon

Speaking of Kome Promo Bucks, I have changed the Kome Bucks to Kome Bucks (Emp) this is to be used when Employees turn in their Kome BUcks. Then I changed the Promo comp to read Promo/Kome Bucks, this is for the new red $15 Kome bucks we just started handing out, or for things like free ice cream with check in, or anything Promotional related.

R&M needs?:
Had a lunch ticket for a Bento not print anywhere. When I asked Rick about this and others he mentioned that it likely has to do with how "old" our server is (that being the back office computer) he went on to tell me that now-a-days computers are made to only really last about 3 years, and we are probably coming up on having this computer past it's prime. Either that or we can reinstall windows. The least costly of the two would be to buy a new tower for our computer system. These run about $300-$500.
My other suggestion is that we look into getting Aloha and move away from the glitchy Future POS. Aloha offers 24/7 tech support (no more wondering if Rick will get back to us or now) and Aloha is also just a better platform. Leary has a contact and is going to reach out for pricing.

86'd items/ need more?
We need a new wet floor sign.