123 Maple Ave Saratoga Springs, NY 12866 (518)587-2990.

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Presentation transcript:

123 Maple Ave Saratoga Springs, NY (518)

We are committed to constant and never ending improvements in the quality of our guests dining experience, as well as the quality of life of our employees. The Olde Bryan Inn is a full-service restaurant committed to 100% Customer Satisfaction. We offer each and every guest our “Unconditional Guarantee”, so they will visit us again and again. The success of our business depends on the quality of our staff, therefore, we are looking for individuals who sincerely enjoy people and who like to have fun while learning new and different skills.

Originally built in 1773 by Dirck Schoughten Sold in 1774 to John Arnold, 1 st operation as an inn 1787 Norton sold inn to Gilbert Morgan who sold it to Revolutionary War hero, Alexander Bryan 1825, Alexander’s son, John, built stone around original structure and it became his house it was run as Burnham’s hand laundry , once again a single family residence 1979, became the Olde Bryan Inn Overall, there have been 3 rebuilds, the last in 1825 due to fire

Owners- Steve Sullivan & Dave Powers Exec. Chef- John Capelli Kitchen Manager, Bar Manager & Gen. Manager BOH Staff- 21 full time employees FOH Staff-34 full & part time employees Weekly manager meetings Monthly kitchen staff meetings Quarterly staff meeting-BOH & FOH included

Purchasing Chef John does all purchasing except liquor Bar Manager places liquor order Bidding system-ChefTech Software for online bidding Receiving Prep and sous chefs do receiving Checklist as items brought in door Produce/Seafood-daily; Meat/Dairy-3x’s week Storage Water soluble day dots Prep team rotates items 2 Walk-in coolers, dry storage, freezer; chemicals & paper on 3 rd floor Full inventory-Mondays

Most items are made to order Items like burger patties, mashed potatoes are pre- made Par levels are used for forecasting Prep (or production sheets) are prepared by Chef John daily; adjusted as needed (on seasonal levels) Standardized recipes & portion control

8 menus-main, 1825, “Appy Hour”, Beverage, Kids, Dessert, Vegetarian, Gluten Free Entrees range from $ Also have Daily Specials that are seasonal Entire staff and customer feedback are part of menu development

Digital dining system-computers Several server stations Servers wear buzzers Don’t like it, don’t pay for it policy Encourage modifiers-allergy, health personal preferences No charge for modifiers Number of covers change seasonally

Promote from within attitude Lead by example mentality Kitchen staff designed layout of kitchen Use local produce as much as possible Chef John currently becoming ServSafe instructor Getting GF certified for website registry Volunteer in soup kitchens, hold food drives Donation 3-4 days/week to local soup kitchen Modifiers

Energy Star Product sticklers Reusable containers for room service orders to Marriott To go containers made of bamboo and sugar cane Waterless urinals Lights on timers/motion detector No paper towels, use air dryers

Strengths Historical Value Between 2 major hotels; room service Use of buzzers Dumbwaiter for use in 2 story production service National Preservation Society Weaknesses Located off of main strip Parking can be confusing Kitchen narrow and no flow to it; server “pivot point” Extra cost for upkeep of building (ex. Bring in mason for stonework)