Sunday 5/7/17 recap

Written By: Dusten

LY Lunch Sales: 2948
Projected Sales : 3216
TY Lunch Sales: 2908
+/- : 1% below LY and short of PS by $308
Lunch Covers: 154
Avg PPA: 18.88


LY Dinner Sales: 4973
Projected Sales : 5203
TY Dinner Sales: 6706
+/- : 35% over LY and $1503 over PS
Dinner Covers: 239
Avg PPA: 28.06


Previous Days Labor: 19%

Previous Days Comps: 4%
Controllable Comps: 4.78%

Weather: Sunny and warm.

Special events?: Kula's Grand Opening Weekend


Who worked: Lunch: Renee, Krystin, John, Mandy CL, Alyssa H, Leigh FR, Brennan SA
Dinner: Krystin, Grace, Cindy, Sayo, Clair CL, Hiroe FR, Megan H, Patrick training Derek to host and Leigh training Colton at SA. The server station was very full at times.

Flow of Business, Cuts and Ticket Times: Went up to a 30 minute wait time during lunch from about 12:50 to 2pm. Tables turned well and people were happy. The crowd dropped off significantly and cuts were made. I let John go at 2, Krystin at 2:20, Renee and Brennan at 2:45. Ticket times were good.    
Dinner was busy. We went on a wait just before 6 and came off just before closing, with a 10 top walking in. There were a lot of helping hands all around with two seemingly capable trainees in the house tonight. At 9pm we still had plenty of people coming in and being put on the list. I honestly think we're getting a good amount over overflow business from Kula's. Some folks came in tonight and maybe Friday or Saturday night and told me about the wait there being upwards of 90-120 minutes. Ours was only 45 minutes, so... not bad! When we finally got off the wait, I cut everyone but Clair, Pat and Colton. All in all it was a good shift.

Specials: 2 Aji Sashimi, 6 menchi katsu, 14 nigiri sets.

3 Staff members that stood out (why/how): Alyssa got swarmed at the host stand for a bit. She handled it well but later admitted to me that it shook her up a bit. People were asking her for drinks. I had her get orders if people approached the stand, I made the drinks and she passed the tickets along to the servers. She actually did quite well. I think lunches will prove a good stress test for her.

-John did a good job handling the back B's for lunch today. I feel like I've been reading good things about him lately. I gave him the bigger section where I definitely hesitated in the past. His sales were lower than everyone else's, but I hardly heard a peep out of him until he was cut. No misrings. At dinner however he did leave his check-out in the office complete with cash unattended. I texted him and asked him not to do that. No biggie.
-Renee was a beaming ray of glittering sunshine for her entire shift. Not. I still empathize with her, but the attitude is a drain. She had a really high maintenance table as well as the Saigon Le Vendeur 5-top. She maintained professionalism on the floor and seemed to have a good shift.

-LeCurtis's brother called to say he was in the hospital. This was a good 30 minutes after his shift was supposed to start tonight. Matt talked to him, told him we'd like to keep him on as an employee, but we need to see some documentation. Yuka agreed to help pick up some slack and work a couple extra hours. We gave her a gift card to Sa-Ten to show appreciation.

-Derek is a giant giant person. First time I worked with him. He is sharp of course and will catch on well enough. Patrick seemed much more comfortable with training also.
-Megan did a great job at the host stand tonight. She ran the board for a good couple hours with no hiccups, questions and full attention to the customers.

-Josh snapped at the servers a bit tonight. He was re-making a mistake zaru-udon. He came up to the service station to use hot water from the hot water pots, emptying it completely. I think it was Sayo that told him, 'hey the back kitchen sink is rigged up to come out super hot for kitchen needs.' I'm paraphrasing. His response was a sharp, "Cool story, Bro." That is a direct quote. I heard that, turned my head to see him walking away and every set of eyes in the server station on me with mouths hanging. I went back to ask him not to use the server station pots, inform him the water from the faucet comes out at 175 degrees and ask him to be a bit more respectful with his coworkers (I know... coming from ME). All I got out of him was a bunch of deflection, an "I know what I'm doing" and an eventual, "okay okay." Not a fan of that at all. Something to watch out for perhaps.

-Leigh seems confident in Colton's training today. He has hustle and stayed busy. Quiet guy. I like that. Leigh says it was difficult to have him follow her, so I told her to delegate and direct him and just keep an eye on the details. Leigh also mentioned that cardboard boxes do not seem to be broken down before they're thrown in the dumpster. At least not today's boxes.


Any VIP's in? Lunch: Somm Rob,
Nathan,
Saigon le Vendeur Family,
there's a younger Asian girl that comes in alone often and sits at the sushi bar. I think I've seen here everyday that I've worked this week.
Barron and family
Spencer Brown of Alamo fame.
10-top that walked in at 9:50pm.

Got a phone call from a gentleman named Masa Teramoto. He is an experienced sushi/kaiseki chef, originally from Osaka. HE sounded like he was cold calling places for employment opportunities. I told him I thought that we were looking for people and directed him to email through the website. He was a bit odd on the phone. He didn't want to email. He said he preferred Skype? I don't know. He left his number: (858)276-1972. He honestly sounded possibly over-qualified and maybe full of himself. He mentioned having "other opportunities" but would rather work for Japanese owners. Again, just relaying the information I received.

Comps& Void Detail: DNL for gyoza mentioned earlier. FNF for Tebi (Saigon le Vendeur). Customer at dinner found a piece of hard plastic in an ika nigiri piece. Toshi thinks it may have come from the original tobiko shipping container. He tossed the rest of the tobiko that was prepped in the bag. I comped the ika to sushi bar error and we went out zato-ichi pieces. Seemed to go over well.
$15 kome bucks from customer
Training meals for Colton, Leigh, Patrick and Derek.

This seems like a dumb question, but it took up way too much discussion already so I'll ask it, for a friend: Can customers use the Daruma 10% discount cards here? I would think not, but it came up. I assume Daruma doesn't use our $15 Kome bucks. I know certain restaurant companies have discount cards that work at any place.

R&M needs:

86'd items/ need more: Sauce sauce containers, wishing well, Tx Blues, Cabernet, Trifold paper towels? Wine stoppers.