Written By: Elizabeth
LY Lunch Sales: $2314
Projected Sales : $3196
TY Lunch Sales: $2822
+/- : +22% LY and -$374 PS
Lunch Covers: 158
Avg PPA: $17.86
Previous Days Labor: 12%
Previous Days Comps: 4.14%
Controllable Comps: Sit down for this one...21.91%. For obvious reasons.
Weather: Humid and warm. but not raining. Sunny.
Special events?: Memorial day Weekend.
Who worked: Sayo, Grace, Cindy, Camacho CL. Chloe Host, Maverick SA, Grant FR
Flow of Business, Cuts and Ticket Times:
Nice busy lunch, as expected. Got hit around noon. Had several large parties walking in today, but spaced out enough that we were able to put two in the party room, and then sat the third in the dining room. Everyone had a good move and hustle to them. And considering the rather green support staff we had on, I was very happy with all of their performances. Grant is a GREAT food runner. I feel like he is much better than Taylor too. We were on a consistant 20 minute wait from around 12-2, and then it tapered off a little after 2pm. I cut Grace at 2:15 when we sat a 6 top at B3/4 and then went 2 on at 2:30 with just Cindy and Camacho. I don't think any more tables came in after that, though.
A few things I noticed with the new Sushi prep people (Mr.Tran & Kumi), was that they weren't utilizing the sushi prep area.
Mr.Tran was making sushi rice on the ice cream dessert freezer and then it sat there, with the rice warmer sitting on top of the dirty rocks and sake glasses, which was also in the way of us bussing tables. I left it for a minute but then once I noticed he wasn't coming back I asked Toshi to have him remove it.
Same with Kumi- she was in the rice area in the kitchen making go go sauce during our rush, and it became very tight back there getting soup, rice and pickles. She said she was making it there because all of the stuff was there. I asked if she could move to the sushi prep area of the back prep area, so she moved to the back prep area. But just something for them to keep in mind when prepping during service.
Also, not to pick on the sushi bar folks, but Consolidating dishes- sushi bar tends to put their bulky items up top, disrupting the flow of dishes from the dining room, which also creates a bit of a back up from the dishwasher, especially at the end of service when dishes tend to pile up from everyone
3 Staff members that stood out (why/how):
-Maverick was doing a great job bussing today. He seemed really on top of it and everywhere at once!
-Cindy was the back A's and handled the section beautifully. Had to remind her that when delivering sushi lunches, the nigiri pieces go in front of the guest.
Any VIP's in?
Kenny,
Susan and Jason (they're going out of town and won't be back until next week so they had to get their fix!)
Pilot & wife
An Asian couple with a small child, his name is Kenny. I don't know her name. but I've seen them multiple times.
Comps& Void Detail:
Kitchen error: Takoyaki, there was a hair in S3's.
Kome Bucks from the Pilot
R&M needs:
86'd items/ need more:
I will strictly talk to sushi men to organize their work. All sushi chef have their own station to work. I had never put extra person who needs to work in kitchen during service. Although some prep needs to use kitchen equipment, those should be done before service starts. Also kumi and mr. Tran who are new hire and still slowly training. They need to be taught to do. However, if this things happen consistently, not only sushi prep but also other sushi men may need to come earlier.
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