Written By: Dusten
LY Dinner Sales: 5122
Projected Sales : 5500
TY Dinner Sales: 4185
+/- : down 18% from LY and short of PS by $1315
Dinner Covers: 147
Avg PPA: 28.47
Special events?: Hurricane Harvey messin' up stuff.
Who worked: Patrick, John, Cindy, Ruthy, Clair CL, Alyssa/Rachel H, Hiroe FR and Beorn SA
Flow of Business, Cuts and Ticket Times: Busier than expected, but still a slow Sunday. We approached full at 7pm. Few tables waiting about 20 minutes until 8pm. Cut Patrick at 8:15pm, John and Rachel at 8:45, Cindy at 9:15 and Ruthy at 9:35.
Specials: 7 mabo nasu, 4 nikujaga, 2 aji sashimi
So with the Nikujaga- Chelsea asked if I could get a photo of the dish for social media. I asked Matt to bring the sample for servers to me first so I could shoot it. I was brought a really sloppy looking bowl of brown stuff. The one Vince made last night was very pretty. Matt re-plated it and we got the photo done and the servers got a look at the ideal presentation. I was told Josh put it together. He seemed a little embarrassed when I brought it back. I didn't understand why it was such a big deal until later in the shift when I saw Matt running all the ingredients through a strainer to get the broth out and then separate everything. As I understood it, all of the ingredients are basically cooked together, then the thing is deconstructed and re-built for the sake of presentation. If that is how it was prepped and that is how it is made, okay then. Let's get all those putting it together on the same page for presentation. I don't want to hear, "It's just a bowl of soup," when I bring it back for sloppy plating. On the other hand, if there is a better way to prep the dish so that cooks aren't digging through people's food with a strainer and utensils to separate the beef from the noodles from the carrots from the potatoes from the onions, I'd be all for that as well.
3 Staff members that stood out (why/how): I don't know if I've managed Patrick on a dinner shift in a while, but he had no issues tonight whatsoever. I didn't hear a word from him about computer issues or mis-rings. He and Cindy were the easiest servers to manage tonight.
Clair gritted her teeth through the last table tonight. She has her first day of school in the morning, but is also aware that these people likely have lost their home. They gave her $7 on $68 and left just before 11pm. I gave her some Kome bucks.
Any VIP's in? Lot's of extra people in from out of town at the moment. I really did not recognize any regulars tonight. We had a 5 top (two babies) walk in at 9:58pm. They are in town since Friday from Port Lavaca. Sushi bar and kitchen responded professionally. Clair treated them well, but they had no idea where they were or what they were looking at with our menu. I imagine there are going to be more of these tables.
Comps& Void Detail: bday tempura ice cream,
server misring surf and turf
49.10 Kome bucks- I took home a bottle of Daiginjo
R&M needs: John (dish) accidentally broke what I think is the dashi holder.
86'd items/ need more:
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