Prancing PoniesPrancing PoniesTeam 1Team 1

Shayne Kennedy – PMShayne Kennedy – PMDeanna Nguyen – SMDeanna Nguyen – SMThomas Madison – LMThomas Madison – LM

Joyce Wong - RMJoyce Wong - RM

Key SuccessesKey Successes Table TouchingTable Touching

Generated increased response on comment cardsGenerated increased response on comment cards Manager’s SpecialManager’s Special

Well rounded, popular special that surpassed our Well rounded, popular special that surpassed our objective by 1.7% (33.7% actual vs 32% objective by 1.7% (33.7% actual vs 32% forecasted)forecasted)

PreparationPreparation Extensive preparation, mental MEP, and a Extensive preparation, mental MEP, and a

detailed oriented focus for the first weekdetailed oriented focus for the first week TeamworkTeamwork

Unconditional assistance of each area and each Unconditional assistance of each area and each otherother

MoraleMorale Recognition, rewards, and appreciation for crew Recognition, rewards, and appreciation for crew

membersmembers

Key ChallengesKey Challenges CommunicationCommunication

Between crew members and between managersBetween crew members and between managers Time ManagementTime Management

Missing timeliness of family meal and detail Missing timeliness of family meal and detail cleaning and kitchen breakdowncleaning and kitchen breakdown

TrainingTraining Due to the limited amount of time to train and Due to the limited amount of time to train and

the extensive information necessary in the first the extensive information necessary in the first week, certain mistakes were repeated after week, certain mistakes were repeated after warningwarning

Unprepared StaffUnprepared Staff Lack of recipes and familiarity with the menu Lack of recipes and familiarity with the menu

items, and not reading station booksitems, and not reading station books

Key LessonsKey Lessons AvailabilityAvailability

Make yourself available and accessible to your Make yourself available and accessible to your crewcrew

EmpowermentEmpowerment Trust your employees and provide them with the Trust your employees and provide them with the

responsibility they deserveresponsibility they deserve CommunicationCommunication

Importance of making communication constant Importance of making communication constant and directand direct

Motivation/MoraleMotivation/Morale Value, support, and recognize your crew membersValue, support, and recognize your crew members

Mental MEPMental MEP Preparation for the day, accurate forecasts, and Preparation for the day, accurate forecasts, and

awareness of what is happening around youawareness of what is happening around you

RKR Goal AssessmentRKR Goal Assessment

Exceed Guest ExpectationsExceed Guest Expectations

Provide Total Support to Your StaffProvide Total Support to Your Staff

Manage the Business ProfessionallyManage the Business Professionally

Exceed Guest Exceed Guest ExpectationsExpectations

Exceed Guest ExpectationsExceed Guest Expectations Service manager Service manager

Touched every table Touched every table Personally hand out comment cards to each table Personally hand out comment cards to each table

Reservation manager Reservation manager Worked with the line managers Worked with the line managers Banquet services Banquet services Communication was vitalCommunication was vital

Comment cardsComment cards Measure guest satisfactionMeasure guest satisfaction

Production and Line ManagerProduction and Line Manager Ensure accuracy and quality of menu itemsEnsure accuracy and quality of menu items Proper forecasting and preparationProper forecasting and preparation

Provide Total Support to Provide Total Support to Your StaffYour Staff

Provide Total Support to Your StaffProvide Total Support to Your Staff Front of the house managersFront of the house managers

Reviewed sequence of serviceReviewed sequence of service Reviewed MicrosReviewed Micros Reviewed manager’s specialReviewed manager’s special

Back of the house managers Back of the house managers Reviewed recipesReviewed recipes Reviewed safety and sanitationReviewed safety and sanitation Reviewed productionReviewed production

Manage the Business Manage the Business ProfessionallyProfessionally

Manage the Business ProfessionallyManage the Business Professionally Division of responsibilitiesDivision of responsibilities

Service manager – food sales, bar sales, Service manager – food sales, bar sales, menu mix, and creditsmenu mix, and credits

Reservation manager – bar usage, daily Reservation manager – bar usage, daily invoices, daily guest countinvoices, daily guest count

Production and Line managers – waste Production and Line managers – waste report, crew meal, production sheetsreport, crew meal, production sheets

Proper documentationProper documentation Reports documented in DataTrapReports documented in DataTrap

Focus on objectivesFocus on objectives Comment cards Comment cards Production and line managerProduction and line manager

ObjectivesObjectives We would like to achieve 32% of our total lunch We would like to achieve 32% of our total lunch

sales through the weekly specials.sales through the weekly specials. We would like to improve the timeliness of the We would like to improve the timeliness of the

food production and meet the incremental flow food production and meet the incremental flow of the lunch sequence of service, by achieving of the lunch sequence of service, by achieving 75% of “Good” or “Excellent” scores on 75% of “Good” or “Excellent” scores on comment cards questions #1and 6.comment cards questions #1and 6.

We would like to achieve positive ratings (no We would like to achieve positive ratings (no ““Bad” or “Poor” scores) on 80% (4 out of 5) Bad” or “Poor” scores) on 80% (4 out of 5) comment cards returned, that are dropped by comment cards returned, that are dropped by the service manager during our management the service manager during our management week.week.

Objective #1 AssessmentObjective #1 Assessment

We have achieved more than 32% of our We have achieved more than 32% of our total lunch sales through the weekly total lunch sales through the weekly specials. specials.

Monday Tuesday Wednesday Thursday Friday

Mgr’s Special Sold

12 14 12 None 30

Menu Mix %

33% 27% 30% (full banquet)

44.12%

Menu Mix % (per week)

6833.70%

Objective #2 Assessment Objective #2 Assessment We have improved the timeliness of the food We have improved the timeliness of the food

production and met the incremental flow of production and met the incremental flow of the lunch sequence of service, by achieving the lunch sequence of service, by achieving 75% of “Good” or “Excellent” scores on 75% of “Good” or “Excellent” scores on comment card questions number one and six. comment card questions number one and six.

Monday Tuesday Wednesday Thursday Friday

Question 1 77.80% 89.58% 88.90% None 91.02%

Question 6 78.70% 81.25% 83.90% (full banquet) 85.90%

Objective #3 AssessmentObjective #3 Assessment

We have achieved positive ratings on 80% We have achieved positive ratings on 80% comment cards returned, that were comment cards returned, that were dropped off by the service manager during dropped off by the service manager during our management weekour management week

Monday(27 cards)

Tuesday(36 cards)

Wednesday(59 cards)

Thursday Friday(39 cards)

Subtotal 821 1055 1825 None 1276

Total 972 1296 2000 (full banquet) 1388

% of Total 84.45% 81.40% 91.25% 91.93%

Revenue AnalysisRevenue AnalysisDays > Mon

4/10/06Tues

4/11/06Wed

4/12/06Thurs4/13/06

Fri4/14/06

Total F&B Mix

FoodSales

472 1109 1,496 2,237 897 6,211 94.9%

BeerSales 3 24 36 0 0 63.25

WineSales 12 24 47 173 21 276

TotalBar Sales

15 48 82 173 21 339.25 5.1%

TotalSales

443 1,073 1,526 2,410 836 6,288 100.0%

Guest Count 36 82 106 156 68 448

Average Check 12.29 13.09 14.40 17.52 12.29 13.92

Revenue VarianceRevenue VarianceDates

April 10-14, 2005

HRT 382Forecast

Revised (Final)Weekly Forecast

ActualResults

Variance(Revised vs.

Actual)

GuestCount

328 418 448 +30

AverageCheck

13.42 14.13 13.92 -0.21

TotalSales 4,526.91 4,935.45 6,287.44 +1,351.99

Menu Mix AnalysisMenu Mix AnalysisMenu Item /Menu Category

CurrentX

Count

CurrentX

Percent

PastX

Count

PastX

Percent

Variance/Change

House Salad 14 6.90% 6 2.4% House soup did not sell at all, yielding a higher

percentage for the salad starter

Total Appetizers 94 31.2% 103 41.2%

Turkcado 19 9.40% 39 15.6% With the popularity of the new French Dip and the

Manager’s Special, there were less orders of the

Turkcado

French Dip 28 13.9% N/A N/A This new item has no past data, but became the highest

selling entrée aside from the Manager’s Special

Manager’s Special 68 33.7% 62 24.8% Popular Manager’s Special that landed on the week of

Good Friday

Total a la Entrées 202 39.2% 250 100%

Menu Mix AnalysisMenu Mix AnalysisApple CrispApple Crisp 15 7.40% 48 19.2% Lower percentage then

normal due to the popularity of the Manager’s Special

Dessert

Manager’s Manager’s SpecialSpecial

74 36.6% 50 20.0% Very enticing, popular dessert that brought

something different to the RKRR

Total DessertsTotal Desserts 112 55.4% 112 44.8%

Total Total BeveragesBeverages

200 99.0% 206 82.4%

Expense AnalysisExpense Analysis

Theoretical Food CostTheoretical Food Cost The theoretical food cost for the The theoretical food cost for the

Restaurant at Kellogg Ranch is 38%, Restaurant at Kellogg Ranch is 38%, Our “Purchased” food cost for our Our “Purchased” food cost for our

management week was 50.8%management week was 50.8% The variance between the two is a slight .8%The variance between the two is a slight .8% This variance can be explained through This variance can be explained through

waste, errors, misfires, and incorrect waste, errors, misfires, and incorrect reportingreporting

Cost AnalysisCost Analysis

Bread WasteBread Waste During our management week, the During our management week, the

Restaurant at Kellogg Ranch wasted Restaurant at Kellogg Ranch wasted anywhere from 10-35 rolls, every day anywhere from 10-35 rolls, every day that we were open for servicethat we were open for service

Each roll costs the restaurant $0.17. Each roll costs the restaurant $0.17. When you look at each roll individually, When you look at each roll individually, this does not seem like a huge amount. this does not seem like a huge amount. However, when we analyze the bread However, when we analyze the bread waste of the restaurant as a whole, we waste of the restaurant as a whole, we are tossing our profits away.are tossing our profits away.

Cost AnalysisCost Analysis

Summary of Bread WasteSummary of Bread Waste

Cost per roll Cost per roll $0.17$0.17

Average of 20 rolls wasted per day $3.40Average of 20 rolls wasted per day $3.40Cost of usage over 24 weeks (3 quarters) $652.80Cost of usage over 24 weeks (3 quarters) $652.80

If calculated for the RKR as a restaurant open full time, If calculated for the RKR as a restaurant open full time, during normal business hoursduring normal business hours

$2,600.00$2,600.00Estimated savings if RKR waste was cut in half Estimated savings if RKR waste was cut in half

$326.40 $326.40

Cost RecommendationsCost Recommendations

Ask guests if they would like bread, instead Ask guests if they would like bread, instead of immediately delivering it to the tableof immediately delivering it to the table

Limit the number of rolls delivered to the Limit the number of rolls delivered to the table, to a maximum of one roll per table, to a maximum of one roll per

personperson

Replenish the bread basket only upon Replenish the bread basket only upon requestrequest

Weekly SummaryWeekly Summary TeamworkTeamwork

Collaboration between FOH and BOHCollaboration between FOH and BOH Assisting one anotherAssisting one another

PromptnessPromptness Sense of urgencySense of urgency Showing up on timeShowing up on time

MotivationMotivation Rewards to Top PoniesRewards to Top Ponies Words of encouragementWords of encouragement

SuccessSuccess Achieved team objectivesAchieved team objectives Created an enjoyable work environmentCreated an enjoyable work environment

Key InsightsKey Insights

Reservation ManagerReservation Manager Teamwork Teamwork

Service ManagerService Manager EmpowermentEmpowerment TrustTrust

Line ManagerLine Manager Interpersonal relationshipInterpersonal relationship

Production ManagerProduction Manager CommunicationCommunication

Team 1 Team 1 RecommendationsRecommendations

Please see the handout for our Please see the handout for our recommendations. Please feel free recommendations. Please feel free

to utilize any and all of our to utilize any and all of our comments, and please do not comments, and please do not hesitate to ask us questions!hesitate to ask us questions!

Finish =)Finish =)