Written By:Mike
LY Dinner Sales:$3107
Projected Sales :$4645
TY Dinner Sales:$4874
+/- :57% up $229 over PS
Dinner Covers:186
Avg PPA:$26.20
Weather: Warm
Special events?:Kayosan B-day!!!
Who worked: Jason H, Sigele FR, Miho SA, Kate, Lindsey, Krystin, Mandy, Grace
Flow of Business, Cuts and Ticket Times: Tables came in slow and steady with first push around 615pm. Ran out of bottled Asahi quickly and needed to Ice it down(86'd for 30min.) No timing issues for the kitchen or sushi bar. Conrad Staged for Dish tonight a did well and was fast with little to no instruction. On a wait tell 9pm, had 5 tables open so we wet down to Kate and grace to close the night down after Kayo and Take' were sat. We all belted out HAPPY BIRTHDAY instead out Irrashi because the staff tonight refused to sign(cowards!;) No real issues tonight, mild Tuesday.
Specials:
Shishito 13
Temp squash and Zucc 9
Beef tataki 3
BF 24
J-uni 9
T-set 6
3 Staff members that stood out (why/how):Kate has been busy between 2 jobs and the New apt and just felt run down tonight but you wouldn't have known it by her attitude, she did great considering. Mandy had a needy Party room of 10 tonight with all separate tabs and handled it as a champ. Krystin got a note from a table..." You are awesome. Every time I visit Austin, I have to come here. Thank you for your awesome service Audrey and Ben". Steve struggled to put food out that's prepared/plated correctly tonight.
Any VIP's in? Audrey and Ben, kayla and Husband, Kayo and Take'
Comps& Void Detail: Vino Verdi, cambert and a miso mis-ring, Owner comp(take) FNF for Kayla (wine rep) 3xKomebucks.
Kayla also had a $50 GC that didn't work at all, I took the GC card and gave a Gift certificate discount to resolve the issue.
R&M needs:
86'd items/ need more: Shuto, Korokke, Asahi bottled for 30min while we iced. Okonomiyaki down to 5cps, no employee.
Dinner was great! thank you all! Since I have not yet see kitchen recap yet, ( at 1am) I am going to post a comment here.
ReplyDeleteThere were three items was not executed right tonight.
1- Gyoza was not plated right, it was really messy.
2- There was no dashi in Yakionigiri broth.
3- There was no charred on yakitori, it was not followed by the recipe.
Those are something simple we should be done long time ago, and since these all occurred from Yaki section I do not think Steven is not ready for yaki yet. And I do not think this mistake happens again, so if he is scheduled as Yaki for the rest of week, will you switch him back to Fry? Also Kitchen managers needs to train cooks for better plating and following recipes, these should be discussed at all staff meeting.