Wednesday 7/13/16 recap

Written By: Dusten

LY Lunch Sales: 1639
Projected Sales : 1850
TY Lunch Sales: 1644
+/- : 0% change from LY and -$206 under PS
Lunch Covers: I didn't catch it before I left for my break.
Avg PPA:


LY Dinner Sales: 4380
Projected Sales : 4600
TY Dinner Sales: 4615
+/- : 5% over LY and $15 over PS
Dinner Covers: 173
Avg PPA: 26.68


Previous Days Labor:  N/A

Previous Days Comps: N/A
Controllable Comps: N/A

Weather: high 90's

Special events?:


Who worked: Lunch: Mandy, Kelly, Naoto, Johnny CL, Will SA, Taylor FR, Hatha H
Dinner: Mandy, Sayo, Grace, Camacho, Sophia CL, John SA, Kaori training Alex at FR, Chelsea training Dan at Host with Hatha as well.

Flow of Business, Cuts and Ticket Times: Lunch was slow. It gave servers time to gain footing with the new computer system. It was called to my attention that servers cannot check ticket times. There is going to be a laundry list of tweaks for the new computer system coming in over the next couple weeks at least. On the other hand, there will be lots about the new system that everyone will have to accept and adapt to. As far as I know there were no crazy ticket times and everyone was well taken care of. I cut Mandy at 1pm, Naoto at 1:15pm and left the rest to Johnny at 1:45pm

Dinner was livelier. I could feel Hatha tense up as we got busy and people started to ask her for drinks. She isn't TABC certified yet, so I made a few drinks and put the tickets on the rail. We were on a wait pretty early on. It died off around 8:30pm. I cut Mandy then. Things stayed fairly steady until close. I cut Sayo at 9pm and Grace at 9:30pm.

Specials:

3 Staff members that stood out (why/how): It is cool to have Alex back. I know that he can help bring back some of the old school Kome style. He came up from the kitchen to tell me that a gyoza that had been on the line for 15 minutes had busted open and the kitchen was remaking it right away. That sort of attention to detail and pro-active communication is a rarity with our newer staff members. I know he has extensive background with this restaurant, but I'm hoping his presence will rove an asset to not just his section when serving and his example rubs off on a few of the others.
-Sophia and Grace both were helpful with servers less familiar with the Aloha system.

Any VIP's in? Some regulars for lunch. Blond girl with short butchy haircut. Tara and Kelvin for lunch. The overly polite white-looking guy from JFC. Kelly came in for dinner, as did Brandon- Sophia's BF. Hatha's dad came in. She only told me after they'd been sat for a while. She mistook my surprise at her not telling me about him sooner for surprise that he is a white guy. That was funny. Fastball dude and his kid.

Comps& Void Detail: I had to reopen a LOT of checks today. I know the new system is tripping people up, but I really didn't anticipate so many checks being closed out wrong. To make it worse the checks were closed out completely. It would be prudent to add something about this in pre-shift. Servers: Don't close your check out until you know you did it correctly!
void sunomono misring.
Open food $12 void for bitches brew roll- rerang as special roll.
Tako sashimi- comped . Printer error. We thought maybe because the printer was open while the order was on hold and that somehow affected it printing. I tried putting an aji nigiri on hold and opened up the sushi bar printer. I closed the printer before the hold was over and it still printed the ticket. So, voided that aji piece also for testing.
2x aji aburi- table meant zato-ichi

R&M needs: Another roach came out in the back B 's tonight at about 9:45pm... of course they could wait 15-20 minutes. I smashed it good and the table that spotted it were totally fine.

The soft-serve machine is not being cleaned properly when Sophia and I aren't closing. There is a drip catch pan on the left side of the machine that hasn't been removed and washed regularly. As a result there is a sticky nasty mess growing mildew (at least) and a small insect infestation. I honestly do not know how we can clean that mess out of there. It wouldn't surprise me if those conditions aren't contributing to the freezing of the mix and other complications. It may be worth a call to the company. I did have Scott, in all his kitchen managerial expertise look at it, just from a cleaning standpoint and he wasn't too sure how to proceed. Again, this may be something the company we lease it from can help us with.

86'd items/ need more: We are low on crayons. It has got to be expensive throwing away every pack of crayons each time we use them. If they aren't completely destroyed by the last kids to get them, could we have the host just rubber band them back together for the next kids?