CCMCharlene Hsieh SM Amber Graves Management Review LM Brent Grimm BM Eva Chong PMJaymee Domingo Mission Statement The Mission Statement of the Restaurant at Kellogg Ranch is to encourage students to learn being responsible and flexible in servicing customer needs while offering a special experience Quarter Sales Objective 1 Assessment i ii Increase the sales of high contribution items sold in Winter 2009 by 3 compared to Fall 2008 quarter Featured item of the week Crab Cake Key strategies Table Tent Flyers Marketing Emails RKR website and the Sample Plate High Contribution Item Steak Pork Crab Cake Goal Preview Week BMI Banquet 48 Steaks DataTrapped Week QTD Actual Variance 74 38 72 146 34 Item Number sold Steak 36 Pork 15 Crab Cake 21 72 iv Preview week BMI Banquet 48 steak plate total high contribution item plate 74 plate QTD we have 146 high contribution item sold v Variance of 34 vi Table tent draws some attention to customers The hostess took time to show customers about our featured item The sample crab cake display at the foyer worked out Crab Cake Wednesday Thursday Friday Total 3 8 10 21 Vii Recommendation Quarter Sales Objective 2 Assessment i Sales Objective 2 Increase the average daily sales of wine by 3 compared to average of daily sales of wine in Spring 08 and Winter 08 quarters ii RKR Goal Manage the Business Professionally iii The main focus of this objective was to work as a team to increase our sales We trained the FOH staffs to be familiar with our featured wine and menu Allowed the FOH staffs sample the featured wine Fess Parker White Riesling as our sub feature wine iv Actual Result DataTrap Winter 2009 v Desired result 329 26 average daily sales of wine QTD 249 daily average Variance 80 26 vi Economic crisis Management Experience vii Recommendation Quarter Sales Objective 3 i Increase the Winter 2009 s quarter food sales by 5 compared to the Winter 2008 and Spring 2008 Quarters ii The opening of the Restaurant at Kellogg Ranch was advertised via the marquee located on Temple Avenue from 1 20 1 23 The opening of the Restaurant at Kellogg Ranch was advertised in multiple campus buildings Flyers were hung in buildings by the 383 students on Wednesday January 7 The Restaurant in Kellogg Ranch will appear in PolyCentric on 2 4 383 Students distributed flyers in the quad to advertise the Restaurant at Kellogg Ranch s opening for service on Wednesday January 7 The average of Winter 2008 and Spring 2008 food sales is 58 439 To increase food sales by 5 we need to achieve 61 360 95 increase of 2921 95 The average operation days of Winter 08 and Spring 08 are 46 days For the Winter 2009 quarter we will be open for 21 days which is 45 65 of 46 operation days 45 65 of 61 360 95 is 28 011 27 this is the amount we need to generate in food sales during the Winter 2009 quarter to increase the average food sales by 5 4 001 61 should be generated in food sales each week to achieve this goal DINNER FOOD SALES DISCOUNT FOOD TOTAL 884 1717 GUESTS 4975 105 231 364 856 1612 2143 29 0 0 BEER WINE BAR TOTAL TOTAL SALES 2374 0 0 0 0 0 86 1 4611 0 0 57 428 263 57 428 263 0 747 13 9 913 2040 2406 0 5358 100 28 52 0 72 747 152 v Variance of 609 39 vi Guest count of 152 guests over the course of three days with an average guest check of 35 25 vii Sales objective strategies primarily used marketing collaterals to increase the awareness of the Restaurant at Kellogg Ranch One guest said they heard about us via flyers advertisements viii Recommendation Front of the House Objective Assessment Demonstrate efficiency with Micros by achieving a 95 or higher on the Micros assessment ii Exceed Guests Expectations i Proper input of guest s orders Effective communication with BOH iii Strategies Micros Reference Card in server book Practice session Micros Assessment iv Those staff members that did not achieve a 95 or higher on the assessment took the exam the following day All FOH members had achieved a 95 or higher by the start of service v Challenging Relevant Sides were not entered into Micros Items were entered under the wrong seat number Orders were entered under the wrong table number vi First week of service for the quarter Still trying to get familiar with the basic operations of the restaurant vii Practice makes perfect Back of the House Objective Assesment Family Meal will be served by 4 45 pm Strategy 1 All kitchen staff will be in complete uniform and ready to work at 3 00 pm Results of Action Having all BOH staff in class and complete uniform made for any easier transition moving from the classroom to the kitchen When all BOH staff were present in the kitchen it was standard to have all staff members line up and conduct the uniform check Strategy 2 The team will have the requisition sheet for Family Meal accurately submitted by the Friday prior to Management Week January 16 Results of Action Having the requisition sheet submitted on Friday ensured that the product needed for Family Meal would arrive by Tuesday January 20 Having all the product needed for family meal for the week arrive on Tuesday allowed the Family Meal team to prepare most ingredients a day ahead reducing cooking time the day of Strategy 3 The production schedule for family meal will be completed by the week prior to management and given to the persons assigned to prepare Family Meal for each day during Management Week Results of Action The recipes for Family Meal were given to the each individual assigned to Family Meal on Friday January 16 doing so ensured that they would know what they were preparing and allowed them the time to learn the recipes Strategy 4 The Service Manager and Line Manager will ensure that their respective staff is ready and prepared to eat by 4 40 p m Results of Action By periodically checking to see how the FOH and BOH tasks prior to service were progressing each Manager was able to gauge how far along their staff were and estimate a time when their staff could break for Family Meal Revenue Analysis Variance January 2123 2009 HRT 382 Forecast Revised final Weekly Forecast Actual Result Variance Guest Count 165 160 152 8 Average Check 36 61 36 13 35 25 0 88 Total Sales 6041 5781 5358 423 Initial 382 forecast Spring 08 and Fall 08 Preview Week Average guest count 35 Average check ALA 36 01 DataTrapped Week Average guest count 51 Average check 35 25 Guest Count Wednesday Thursday Friday Total 28 52 72 152 Revenue Variance Days Wed 1 21 09 Thurs 1 22 09 Fri 01 23 09 Total F B Mix Food Sale 856