Written By: Leary
LY Lunch Sales: 1799
Projected Sales : 2070 (+286)
TY Lunch Sales: 2356
+/- : +557, +31%
Lunch Covers: 125
Avg PPA: 18.85
LY Dinner Sales: 4256
Projected Sales : 5365
TY Dinner Sales: 4484
+/- : +228, 5%
Dinner Covers: 153
Avg PPA: 29.31
Previous Days Labor: 24%
Previous Days Comps: 6
Controllable Comps: .74%
Weather: Chilly
Special events?:
Who worked:
Lunch: Liam, John, Renee, Johnny Cl, Melisa H, Brennan SA, Taylor FR
Dinner: Krystin, Lindsey, Ruthy, Sayo, Dusten Cl, Melisa & Alina H, Liam SA, John FR, Tori Cktl
Flow of Business, Cuts and Ticket Times:
Another busy lunch today. Filling up mostly by noon, and hit a 20-25 minute wait by 1240. Came off the wait a little after 110, but stayed pretty full until the last 15 minutes. Ticket times were solid, and no customer issues. Had a little bit greener wait staff today. I definitely felt it, and had to put a little extra hustle in. Everyone did a great job taking care of the customers, but weren't multi-tasking with running duties throughout the shift as much as our veteran staff members. It's John and Liam's first week waiting tables, and their both doing a great job. The extra touches will come with time.
-Melisa had a challenging day at the host stand without the Ipad. It was left uncharged last night and I found it dead around 1030. I got her started with an old fashioned paper system, and she did well holding down the host stand with a little support here or there.
-Kayo found a left pot of Curry uncovered in the kitchen today. Discussed the Curry prep procedure with Matt a bit before the dinner shift. We will discuss at tomorrow's meeting.
-Dinner was a little slower than expected. Took a while to fill up, and didn't really have much a wait until after 7. Business was steady and we did hit a 30 mint wait at our peak. Sat the last table on the wait around 915. Cut Melisa, Tori, and Krystin at 840. 2 at 910. Ticket times were good, but had a few issues tonight.
-Krystin was feeling a bit under the weather, and accidentally rang in 2 extra Surf N Turf Rolls on a table.
-Had Lindsey inform me that her table received a piece of raw chicken. I thought she was exaggerating, but when I looked at it it was raw. I checked every piece of the order, and all the others were cooked. It wasn't the biggest piece of chicken, and all the pieces were pre-cooked so Matt and I were pretty baffled. I apologized to the table who were calm, but obviously pretty upset. The guy kept repeating that he was just hoping he wasn't going to get sick. I ended up giving them 1/2 off their tab. When I dropped the check and followed up with them they said everything else was good, but they would never order the chicken again. I apologized again, and thanked them for their understanding.
Later Lindsey came to tell me that her & John found a long hair in the Veg Temp, but caught it before it hit the table. Followed up with Matt at the end of the night, and found out that Steve was pulling from 2 different batches. Also I asked about over packing the baskets and he said that might have been a factor as well. We can discuss tomorrow.
Specials:
Whole Aji- 3
Tsukiji Set- 4
3 Staff members that stood out (why/how):
- Pauline had another good day on the Ramen station.
- We need to discuss Steve in tomorrow's meeting, and then Scott and I will be following up with him tomorrow night.
Any VIP's in?
Comps& Void Detail:
-Emp Kome Bucks for Clair & Krystin
-Emp Day Off Clair
-Emp Day Off Lindsey & Kelly
-Customer Kome Bucks
-Server Misring 2 Texas Surf n Turf
-Owner Comp Kayo & Take'
-Recovery Comp for receiving raw chicken.
R&M needs:
-I tried to adjust the soft serve temp throughout the night trying to get it a little firmer. I had it almost all the way up by the end of the night. It was better, but still softer than normal. The mix is so thick that the floater on it's own can't rise in it. I think we probably need to tweak the recipe a little.
86'd items/ need more:
It was my second opportunity to have Johnnas our server. He did great job, I like how he is friendly, polite and take time to check with guests. One thing I taught him today was that he should ask any Asian customers to see if they like their soup with the meal or before the meal. (Plus if they need a spoon with the soup) I had to teach Kelly about it too, so I guess it is something has been dropped by newer servers, they can totally be a good server but it is really nice touch to know for Japanese customer, so please make sure they know it and use it. ( because John actually said he knew but he forgot to ask)
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