1. Foodservice Assessment

2. Demographic ●~6,500 guests per week o Middle aged o Middle class ●Sales ~$130,000 per week

3. Organizational Chart

4. Menu ●Selective menu ●Large variety of Italian cuisine o Specials o Lunch o Dinner o Desserts o Beverages ●Also serves as promotional and advertising tool

5. Physical Layout ●Floors o Cove Tile ●Walls o FRP o Stainless steel ●Well lit areas Pasta cookers Hot top grills Sauce Vats Deck Ovens Broilers

6. Main Kitchen

7. Kitchen Equipment

8. More Equipment

9. Personnel/Leadership Restaurant manager for 20+ years. Joined the Olive Garden team in May. ●Employee Handbook o Job description o Goals o Discipline ●Training (5 days) o Group orientation 6-8hrs o Tests o Shadowing

10. Personnel/Leadership ●Employees evaluated every 6 months o Managers formally evaluated o Others informally evaluated online ●Managers meet with employees before each shift o Daily briefing  goals  menu changes  responsibilities

11. Fiscal Policies ●No specific food budget. Budget set by corporate. ○If they need something, they order it. ●Each job code has a certain amount of labor hours based on a projected guest count. ○Computer program uses last years information and 13 week cycle. ●Overtime: ○Paid, but discouraged.

12. Purchasing Procedures ●Culinary Manager places all food orders. o Managers report problems via internet. ●Food specifications determined by corporate not local stores. ●No Bids o Maines supplies produce. o All other supplies come from warehouses.

13. Receiving/Storage ●Kitchen and culinary managers responsible ●Receiving area in rear of kitchen near all storage areas. ●Deliveries come Tuesday and Thursday at 5 am. ●All employees have access to storage areas except freezer. o High protein foods are costly. ●Temperatures are taken throughout the day. o Formally recorded. ●All areas cleaned every night. ●Computerized inventory.

14. Storage: Dry and Refrigerated

15. Production ●Production worksheets. -Multiple worksheets issued daily. ●Food donations o Food that does not meet Quality Standards is donated. ●Menu changes: Corporate Only o Influence from customer feedback.

16. Production ●Standardized recipes o Standardized recipes are followed. ●Portion Control o Measured scoops, pasta boilers, pre packaged seafood.

17. Portion Control

18. Food Delivery/Service ●DiSH ●Ordering/prep completely computerized ●Tray Service

19. Waitress/Waiter Section

20. Safety/Sanitation ●HAACP ●ServSafe ●Ecolab ●Cove Tile floors, ●FDP walls

21. Dishwashing

22. Dishwashing Continued

23. Inspections ●Health Department ●“TQ” Total Quality

24. Positives Suggestions ●Kitchen flow was ideal for the establishment. ●Each worker had a specific task so there was no confusion. ●Meals were consistent due to standardized recipes and portion control. ●Ensure boxes are 6 in above floor. ●Improve climate. ●Kitchen needed to be organized more. ●Less cluttered. ●More fresh ingredients. ●The food is Italian-American cuisine, not genuine Italian food.