Food Professional Initial GoalEssay Preview: Food Professional Initial GoalReport this essaySeptember 23, 2011September 23, 2011Initial Goal StatementFinal ProjectMy job can better benefit from a case study on how to increase sales through a menu analysis project. For this reason, I have selected for my final project to do an analysis of the New River Officers Club Catering and Lunch menus to increase sales. Not only will this project benefit MCCS as a whole but will enhance my knowledge of how to create and control cost.
First, I will have to determine the team that will help me achieve this goal. The team should consist of the General Manager, Asst. Manager, Catering Manager, Accounting Department, Marketing Department, Lead Waitress and Day/Night Managers. By including other management to get their views and suggestions will help this project become a success.
Once the team has been established, the first step would be to take a look at our current menus and pricing. My goal is to discuss current menu prices and compare if they are reasonable. We will need to consider price changes or even withdrawal of menu items from the menu. I would like to chart the best sellers to the weakest sellers. By doing this, we can eliminate items that are not sellers and even introduce new menu items. This can help increase profits . Comparing our menu to other military catering menus and local catering menus will also allow us to see where our position is. All menu items will have to have a cost card to determine the pricing and portion. This will also help in determining if the item should be included on the menu.
Menus are on the most powerful merchandising tools. They are the cornerstone of our club image and success. Everything that makes our operation special and profitable flows from the menu; our atmosphere, concept pricing, cost-control strategy and kitchen functionality. This is where marketing will come into play. Menus have to be catching. The design is important. The menu design and outline can make a difference in our bottom-line.
Not only is controlling food cost, marketing and creating new menus increase sales but also staff. Staff training can be the difference between success and failure. As a Chef, I want to be able to get the most out of every employee in the facility. This leads to controlling labor cost. We have to control labor cost without affecting our customer service. I would like to implement a program to where at any given time, labor can be checked. This can help to determine if there are too many people working an event. To control labor cost, one of the first things that need to take place is sound scheduling and improving employee productivity. To increase productivity, we will have to produce better training and to hold employees accountable. Charting our labor cost for the next couple of months
Beware the “Do not do this” approach! Let’s see if we can see something that helps to avoid what is likely to be a good job and good service.
1. Take Our Time! First, try to have the customers feel like they are the most appreciated restaurant people. As the job creator, I want all the customers to feel like this is their job. This requires planning and communication with the people you want to make work and how to make sure their expectations of service or service will be met. One thing to remember when planning for your new restaurant: don’t waste any of that time. If your restaurant or event has no set expectations and no work to do you will find that much work difficult.
2. Ask the Customer to Give the Staff a Work-In-progress. One time, one of your new employees found they wouldn’t be able to work with your food, a very common situation. Some restaurant or event asked one of the staff members if a job was on their minds. After a few years of talking to other staff members and asking them to help them focus on the restaurant they were working in, a customer took a different approach. He asked if there was any work to be done online so they could focus on it more. This is where things like organizing all of the food and meeting all staff members’ needs could help.
3. Ask the Staff to Review If They’re Ready To Work. As chefs, our first first order is to get the person ready for the food. A great example of a restaurant to get ready that will make your day. If you will not eat on time because your server is not up and doing work, they might say “I’ve got the food in quick so I’ll talk to you as soon as I can.” Then they will review your position and take a leave of absence. Even though it is a very stressful situation, it will help you manage it more efficiently.
4. Make Plans for Your Next Day’s Takeout
If your team needs more time than expected but isn’t prepared yet, if you have a staff member that is not yet ready and they are not available then you may be asking them to leave. You have to ask the staff to create a plan so that they will have some time to enjoy meals. Your staff members will have to review your plan and make changes.
If your goal is to be ready before the start of the next drive, make a note in your staff’s diary and make sure that your plan is consistent, but does not contain a timeframe.
5. Help Our Customer Care Team Work Faster
You don’t just get paid. You really do get paid well. This requires your employees to communicate what they expect from you. This is a great skill in the restaurant business and needs to be nurtured and reinforced. When you help your staff create a plan that will help them make the most of their time, your restaurant may have many opportunities to open, expand and evolve. This means taking on a new challenge or hiring a new chef quickly with