Wednesday 3/23/16

Written By: Samara

LY Lunch Sales: $1915
Projected Sales : $0 this week projections haven't been entered in, just FYI
TY Lunch Sales: $1653
+/- : -14% under LY
Lunch Covers: 88
Avg PPA: $18.78


LY Dinner Sales: $5765
Projected Sales :
TY Dinner Sales: 5796
+/- : +1% over LY
Dinner Covers: 195
Avg PPA: $29.72


Previous Days Labor: 16%

Previous Days Comps: 5.39%
Controllable Comps: 0%! We're on a roll!

Weather: 70's and sunny during the day

Special events?:


Who worked: LUNCH- Sophia, Kelly, Lindsey, Johnny (CL), Taylor (FR), Eric (SA), Cindy (H)
DINNER- Grace, Sayo, Naoto, Kate, Sophia (CL), Kaori (SA), Taylor (FR), Miriam & Cindy (H)

Flow of Business, Cuts and Ticket Times: Very slow lunch. Cut Sophia at 12:45 and Kelly at 1:15. Kept two on until close just in case we got hit at the very end...a few tables did stagger in as expected. Not long ticket times obviously and the only customer issue was two women at A4 took one bite of tsukemono and said they were disgusting. Oh well. DNL comp for that.

*Eric did point out that the menu says an on sen egg is $1 but it's ringing in as $2. Can anyone confirm what the price should be?

Dinner started off with that fun series of phone calls from ex dishwasher Thomas. Not going to delve much into it, as I emailed all of the managers with the story already.

Dinner has been consistently busy in the same way: slow to start and then everyone comes in at 7pm. Tonight was no different. Had a 6 top and 8 top walk in around the same time, both were quoted 45 minutes. Both were sat after 1:15-1:30 and very understand of the situation. There were definitely many tables sitting for 2+ hours, bigger spenders too, seeing lots of sashimi throughout the shift. Miriam was about 20 minutes off in her times for 3+ tops. Thankfully there was continuous communication and no one complained. So...there were many reasons why quote times were off. I spoke with the hosts about being better at anticipating times for larger parties. However, this gets me thinking and I want to open the floor for discussion. We're getting more large party walks generally speaking. Can we talk about adjusting our policies and maybe our signage at the host stand/website or what we say on the phone? Or even round up the hosts and discuss this in greater detail? Or can I go back to hosting? I'm half kidding! It's starting to get out of control, especially on busier nights.

Full and on a wait right up until close. Didn't cut a single staff member.

Specials:

3 Staff members that stood out (why/how): Eric called frazzled at 10:30am to say he was having car trouble. He was only about 5 minutes late and was very happy and productive all day.

Miriam and her quotes times. We had a nice long talk about it.

Sayo has a really great trick for getting rolls for larger tables out faster. I'd love for her to share this with the other servers. Very efficient.

Any VIP's in? Lauren (messy haired girl), Kenny

Comps& Void Detail:
-DNL tsukemono
-Guest changed mind 4 pork belly nigiri. He meant to mark
-Birthday dessert
-Promo Kome bucks
-I bought a bottle of Garnacha and a bottle of house white at cost.

R&M needs:

86'd items/ need more: Fire Eagle, Low on quite of a bit of alcohol stock.