Sunday 4/9/17 Recap

Written By: Dusten

LY Lunch Sales: 2438
Projected Sales : 2940
TY Lunch Sales: 3532
+/- : 45% over LY and over PS by $592
Lunch Covers: 183
Avg PPA:  $19


LY Dinner Sales: 4979
Projected Sales : 5283
TY Dinner Sales: 5684
+/- :14% over LY and over PS by $401
Dinner Covers: 195
Avg PPA:$29... both lunch and dinner PPA's are whole dollar amounts. Weird.


Previous Days Labor: 19%

Previous Days Comps: 5%
Controllable Comps: 1.18%

Weather: overcast 70's

Special events?:


Who worked: Lunch: Ruthy John, Krystin, Mandy CL, Brennan SA, Leigh FR, Tori H
Dinner: Ruthy, John, Liam, Johnny, Clair CL, Leigh SA, Hiroe SA, Patrick Cktl, Tori and Alyssa H

Flow of Business, Cuts and Ticket Times: Lunch was busy and a bit rough. I think the sheer volume of business caught at least the servers off guard. Some acclimated and others didn't. Things were pretty steady. We had a 9-top walk in at 11:15, and then a 7-top almost immediately after. Several incomplete parties. We had a pop at about 12:45. Sushi bar got a good number of "please rush" tickets, aka servers forgetting to ring things in. Everyone made it through alive. I cut Ruthy at 2pm and John at 2:30pm. Everyone had pretty good lunch sales.
-Dinner was moderately busy. Line at the door of about 25-30 people at opening. Two 7-top walk-ins among them. We were on a wait from 6pm until about 8:30. I cut Patrick, Tori, Ruthy and John then. I cut Liam at 9:15 and left Johnny and Clair on to close.

Specials: 2 Aji specials, 12 carpaccio specials.

3 Staff members that stood out (why/how): Ruthy had a tough lunch. One table in particular got her a bit down. Almost immediately after she gave them their waters they accidentally spilled it, pretty much all over her. Soon after she came to tell me she had spilled a bunch of the french press coffee out of the container. Ultimately the table asked to see me. She had forgotten to order 2 crunchy dynamite rolls and gyoza, forgot a bowl of rice they asked for twice, almost brought them the wrong food and they mentioned she even had a bit of an attitude. I expedited and comped the rolls and gyoza to recovery, assured them I'd be talking with her later, apologized for the trouble, thanked them for bring the issues to my attention and asked them if there was anything else I could do for them. They said they were fine after that and thanked me. They said Kome is one of their favorite places and they live two hours away. They left her a zero tip, expected- but they left happier and said they'd be back. They also mentioned that John is usually their server and he was always very friendly and helpful. At the height of the situation Ruthy was in tears and when we talked later on, she mentioned not getting much rest last night. Whatever she did over her break seemed to help as she had no problems during dinner service.
-John did well. He took the 7-top walk in. They had a great time, spent $200 and tipped him $17. I heard about this from someone else. Later when I talked to him, he said he definitely learned a lesson and he will be asking for the auto-grat from now on.
-Alyssa makes me a little nervous to leave at the host stand by herself. She seems capable and has caught on the a lot of things very quickly, but she also pretty unsure of herself. I did have an incident with a customer calling upset becasue a host had told her on the phone that we had a pet friendly porch. When they got here however they were only then told that we don't serve food outside. I explained to Alyssa (and Tori for that matter) that it is a good idea to communicate any and all appropriate information when answering a specific question. I got chewed out by a woman that called to ask if we would be open for dinner, only to find out she was calling from the parking lot, 30 minutes before we actually opened. Had I simply told the woman the exact time that we opened, just a little more information than the immediate answer to her question, she would not have been so upset with me. Point is, Alyssa will need a lot more practice and specific guidance over the next few weeks.

Any VIP's in? Somm Rob. Old John. Victor. Nick from Workhorse. Kelly and a friend.

Comps& Void Detail: Employee day off for Kelly. $45 Kome bucks from customers. $4 Kome bucks from Tori. Recovery for Ruthy's table ($18). Misring Tofu Steak. 3 birthday desserts.

R&M needs: The shelving that holds the Asahi machine and the Hot sake and all the other stuff is super wobbly. It doesn't seem like there is much life left in that piece of furniture.

Kitchen has been experienceing various issues with gas lines. nothing that checking and tightening valves can't fix. Matt says he suspects the more frequent and thorough cleaning in those areas may be the cause. Maybe a regular inspection of those lines by the kitchen manager at opening and before closing (after cleaning) would be a good idea.

I corrected Narcizo's time for last night but could do so for the 5th. I looked at his employee profile and his payroll effective date (start date I guess) was the 8th. I put it as the 5th and went to try to correct his time again, but he still wasn't listed. Maybe the system needs to refresh overnight?

Speaking of refreshing. The Aloha terminals are getting a little glitchy. They froze up and restarted automatically in the middle of dinner service. Also sometimes the buttons disappear as I'm trying to enter a comp like Kome Bucks. Not to be outdone but the fryer printer quit on us again early on during service. I don't know if there is some troubleshooting technique beyond what Matt and I have tried.

86'd items/ need more: We may need more ramekins. Seems we are low, I didn't check the trailer after dark. Trash bags for bathrooms. Botan Ebi, Kurage