1. Team Diablo Joyce Guillen (Line) Claudio Henrique (Production) Surena Iao (Beverage) Haddy Homampour (Service) Week 1 – October 19 th thru 22 nd

2. Presentation Outline Review of SMART objectives and Strategies to achieve them. Quarter-to-date information & Revised Forecast Special guest requests & Menu Changes. Banquet Menu Sales Building Plan & Merchandising. Training Plan Motivation & Morale. Safety & Sanitation. Questions & Answers.

3. Objective 1 “To manage the RKR as professionally as possible, we plan on setting a goal for the restaurant to increase the percentage of alcohol in the menu mix by 1% each day”

4. How to Get There Objective 1 – Actions & Strategies We can accomplish this by our wine tasting opportunities and through training our serving staff to encourage basic wine pairings with menu items.

5. “We will strive to have all guests’ complete meals served in two hours or less. We are expecting to maintain this goal with 90% of our tables.” Objective 2

6. How to Get There Objective 2 – Actions & Strategies By training BOH on proper ticket timing, by training our FOH on the sequence of service and controlling the time thru our host and server likewise.

7. Objective 3 “We plan to increase our customer base for the RKR. We intend to get some form of contact information from our guests in 80% of our tables.”

8. How to Get There Objective 3 – Actions & Strategies We will encourage our guests to fill the e-mail section in by implementing our service manager in promoting the opportunities and information they can receive through their e-mail.

9. How have we Done so Far ? Quarter to Date Info Total Sales: $ 4,325 Guest Count:58 (Thursday) 55 (Friday) 62 (Saturday) Check Average:$ 30.26 (Thursday) $ 33.71 (Friday) $ 35.89 (Saturday)

10. How will we do this week ? (a.k.a. Forecasting) GuestsAverage Check Total Thursday55301,650 Friday60331,890 Saturday65332,145 Total18031.585,685

11. Special Guest Requests and Needs. None !!!

12. Menu Changes None !!!

13. Banquet Menu Grilled Rosemary Shrimp with Roasted Red Pepper Cream Olive Tapenade Assorted Cheeses & Crackers Wine – will bring their own

14. Sales Building Plan Sales Blitz Performed on Campus and on the Nearby Neighborhoods. E-mail Advertisement distributed to Students, Faculty and Staff Members of the Collins School. Personal Invitations to Friends & Families.

15. Merchandise Wine Tasting $25 Thursday Special

16. Training Program - Production Appoint Safety & Sanitation “Officer” and Demonstrate What and How Procedures Should Be Executed By Team Members. Tour to Walk-in Freezer. Quick Reference Guides Available. Special Training for Utility Staff.

17. Training Program - Line Introduction of Timeliness of Food for Guests. Overview Ideas With Staff Members for Quick Set-up and Break-down. Give BOH members optimum tickets times for appetizers and entrees. Help Staff improve efficiency in the kitchen with tips for set-up and in-between time. Review Results

18. Training Program - Service Train servers on encouraging guests to fill out comment cards (e-mail info). Train servers on reception service. Polishing glasses Train servers on communication between FOH & BOH Tray carrying practice Set up room for reception Give servers feedback on comment cards

19. Training Program - Beverage Let servers know about featured wine of the week (tasting plus info on 2 other wines). Wine pouring practice (with water), Bottle opening practice (with featured wine). Train Reception host and bartender on set- up. Give servers feedback on wine sales

20. Motivation & Morale

21. Sanitation & Safety Lecture on Cross-Contamination (Information on what it is and how to prevent it) Test Taking on Cross-Contamination Apply Training methods for each area (Production, Line & Service) to prevent Cross-Contamination.

22. Questions & Answers