7/3/16 PM recap

Written By: Dusten


LY Dinner Sales: 2903
Projected Sales :4453
TY Dinner Sales: 6656
+/- : 104% increase over LY and over PS by 2203
Dinner Covers: 214
Avg PPA: 31.10

Weather: high 90's

Special events?: 4th Weekend


Who worked: Krystin, Lindsey, Ruthy, Clair CL, Tori & Chelsea Host, John SA, Hiroe FR

Flow of Business, Cuts and Ticket Times: Busy from the get go. We filled up by 6pm and went on a wait throughout the night. I cut everyone but Clair at 5 minutes to close. Sushi bar got hit hard all night. We opted for pizza for makanai. Sushi ticket times were high, but most everyone was patient and understanding. Lots of lingering tables pushed the wait time up to 90 minutes- which some folks walking in didn't care to wait that long. The list died out towards the end and we got the last few tables sat before 10pm.

I notice lots of times that employee food gets made before tables that wait a long time for their food. I don't think it is best to wait until after last call to make employee food, but at the very least can we stop production on most if not all employee food when new customer tickets are coming in. I think it will make getting last call done much easier and more quickly if customers have all the food they ordered  sooner,

Specials: 17 japanese uni, 21 snow crab, 16 hirame

3 Staff members that stood out (why/how): Everyone was fairly frantic on the floor with only 4 servers on a holiday weekend, but Ruthy seemed to have the hardest time. At one point she forgot to bring a table's hot sake. She says they didn't mention it to her until the end of their meal. She went into a seemingly insincere tirade of excuses and offered them the hot sake for free or a dessert for free. They left her a $1 tip on $34. Another table left her $2 as a tip. That table asked her for a taiyaki after we did last call. I wouldn't say these instances are completely controllable but her handling of the situation could be more professional. Her insincerity for her mistakes is her biggest downfall. Everyone forgets or doesn't communicate every minuscule detail at every table, but the handling of those mistakes can make or break the guest experience.

Mr. Tran loves to break down the rice cooker right in the pathway of the server station/sushi bar. I have personally asked him not to do this and Spencer has too. When we are trying to close down the restaurant and bring the last few items out to tables it is really difficult with him standing directly in the way of everyone else that is still working.

Had a sales contest on Sake. Lindsey took it away and the prize of the last full La Marca bottle.

Any VIP's in? Some regulars, Real Estate Ben. Yellow jacket bartender.

Comps& Void Detail: bday taiyaki and camembert
void miso wasnt made,
2 sake toro nigiri guest changed mind


R&M needs: The A/C struggles to keep up during the hottest part of the evening. I know the pavement reflects the heat from the afternoon for a couple of hours. I just wonder if there is a way to combat that. Maybe a reflective tint on the windows.

Saw a large rat outside on the patio about 45 minutes after opening. HE seemed disoriented and appeared to be running for the faucet. Leary says this could be because it may have eaten some of the poison. Hopefully that is the case.

86'd items/ need more: More pint glasses. We have been running out during the busier shifts.