Caves Read and Sign - July 10, 2019

EVENTS

  • 7/10 - Monthly Tasting Series with Long Timber Brewing

EVERYONE:

  • Internal Newsletter - As you have probably read, we want you all to be reading the Internal Newsletter that comes out every week.  It is really important that you have a grasp on what is going on around the company, when and where cool things are happening.  We do not want to be in a position where a guest asks us about an event and we are saying that we have no idea.  

This is information that we can use to help enhance the guests experience.  If a guest is really digging the smoked pork sandwich, that is a great time to mention Blues, Brews, and BBQ at the Taproom.  

FOH:

  • Books - Please do all end of shift books in the back.  It looks unprofessional. Thank you

BOH:

  • FIFO - First in, first out.  When backing out items, check to see if there is older stock first.  Old stock needs to be used first.

  • Berries - Do not back out the berries for the angel food cake.  Take the berries directly from the pints. They are delicate and get bruised too easily

  • End of night cleaning - Anything that can be moved, should be moved, carts, buckets etc.

  • Mopping - Part of mopping is deck brushing the floor.  Stay tuned for a mopping procedure.

  • Tape - Used tape gets thrown away.   Not stuck to the dishwasher.


Caves Read and Sign - July 3, 2019

EVENTS

  • Thursday July 4th is Independence Day (Caves closes at 9pm)

EVERYONE:

  • Don’t eat that! - Unless it is labeled as Crew Chow, it is not to be snacked on.  

  • To Go - THERE ARE NO TO GO ORDERS ALLOWED DURING BRUNCH. NONE. ZERO. ZIP. NADA. NUNCA. SERIOUSLY NONE. HOW MANY DURING BRUNCH? ZERO MANY.

  • New items this week - Descriptions are on the menus.

    • Tomato soup with meatballs

    • Tomato tart

    • Lamb Kafta

    • Angel Food Cake

  • 86’d items - Say goodbye to the Carrot Confit, and Zuchini Caprese.

  • Summer Spotlight - We are live with the next Summer Spotlight.  The farm featured for July is Groundworks Organics out of Junction City.  We will have procedures and writeups on the items next week.

BOH:

  • Cook times during slow times - Ticket times during down times are going up.  When on the line please don’t hesitate to ask for help even if it is just for a couple minutes.  If you have more than 3 tickets up have someone poke their head out front and check on business. Also, when filling a soda glass take a moment to look around the room and see what’s going on. FOH please help verbalize increases in business to the kitchen so they aren’t caught unaware!  

  • Art Board Jelly - The mint jelly now goes in a bullet and the lavender jelly gets placed in the middle of the board.

Caves Read and Sign - June 26, 2019

EVENTS:

  • Thursday June 27th is National Sunglasses Day

  • Tuesday July 2nd is World UFO Day

  • Thursday July 4th is Independence Day (Caves closes at 9pm)

EVERYONE:

  • Caper Aoili - As it’s heating up outside, we need to make sure that the aioli is being kept cold enough on the expo line.  Anyone and everyone should be re-icing the pans that it is kept in.

  • Matching shapes is fun! - When bring dirty dishes to the dish pit, please stack dishes on top of other dishes that are the same shape and size.  I know that balancing things on other things is fun and exciting, but when everything comes crashing down that is less fun.  

  • To Go - As a reminder, we are not doing to-go orders during brunch. Also, if possible, when taking a to-go order, please bring the appropriate boxes to the kitchen.

  • New items this week - The Zuchini Caprese and Carrot Confit with carrot top pesto and harissa.  These items will only be on for this week. These items feature ingredients from Denison Farms.

  • 86’d items - Say goodbye to the Nopales Tamales, the Roasted Quail, and the Bourbon Blistered Beans.

  • Summer Spotlight - Next week we will be rolling out the next round of our Summer Spotlight Series.  The farm featured for July is Groundworks Organics out of Junction City. We will have procedures and writeups on the items next week.

 


Caves Read and Sign - June 19, 2019

EVENTS:

  • Graduation Weekend is over - Thank you everyone for all the hard work and long hours this week.  It was brutal and you all handled it like rock stars (minus the trashing of hotel rooms)(maybe, I don’t know what you do in your free time).  Anyway, great job!

BOH:

  • Egg Pans - The egg pans are to be used for eggs and not for anything else.  The are being used for sauces and not getting cleaned properly and that is damaging them.

  • New Sieves - There are two new sieves in the kitchen and they are for fine straining only.

EVERYONE:

  • Tomato Sauce - The Meatballs get one level 2oz scoop for the whole plate not 20z per meatball.

  • Expo - Please let the expo do their job.  We don’t need to tell the expo what each plate needs.  Only when the expo hands you a plate and it still needs something do we really need to speak up.

On the flip side, if you are exposing, please only ring the bell when food is ready to walk out of the kitchen and not as it is starting to come up in the window.


Caves Read and Sign - June 12, 2019

EVENTS:

  • Graduation Weekend is this weekend!

BOH: 

  • Ketchup Bottles - Ketchup bottles should never be on the drying rack.  Once they run through the wash they need to go back on the silverware rolling table. 

  • Pot Rack - When putting pots away on the pot rack make sure that it is all evenly balanced.  Don’t just throw things up on an open hook.  If you need to shuffle some things around then do that.  Pots falling on heads is not fun.

EVERYONE:

  • Kale Salad - Asparagus season is over and we are switching over to grilled romano beans on the kale salad.  This starts Wednesday.

  • Chef’s Choice Board - The chef’s board will be changing over next week to our summer spotlight board.  This week will be a temporary board featuring Duck salami, marinated roma tomatoes, mushroom rillette, serrano ham, five herb pesto, and ale bread. Also starting Wednesday. 

  • Nopales Tamales and Blistered Beans - Both of these appetizers will hit the menu next week. The tamales are filled with Nopales cactus, while the masa includes pickled jalapeno, cotija and cilantro. The blistered beans are blanched then pan fried with salt, crushed pepper, garlic, bourbon and served with harissa.

  • Graduation Week - This week is graduation.  Be prepared for long busy days with lots of large parties.  Communication will be the key for success this week.  Be aware when cook times are going up and handle accordingly.  Good luck everybody.

  • Food Feedback - If there is something about the dish that you feel is not good (too salty, undercooked, etc) let a lead in the kitchen know immediately. 

  • Goodbye Jordan - Jordan has graduated and is moving away.  He will be missed.

Caves Read and Sign - June 5, 2019

EVENTS:

  • 6/7 - Where the Wild Ales Are

FOH:

  • Barrel Rum Blend - Just so y’all know, the rums that are in the blend are:

    • Plantation 3 Star,

    • Lemon and Hart 151,

    • Myer’s Dark Jamaican,

    • Don Q Cristal,

    • Cruzan Black Strap

  • Where the Wild Ales Are - This is happening Friday.  Posters have gone up around the restaurant and you will probably start getting asked about this event.  If your guest is enjoying a sour beer, this is a great time to let them know that our Bi-annual celebration of wild beers is coming up.  We will be featuring 15 wild beers from around the world, with a portion of those being spontaneously fermented. Just a reminder, we will be focusing on 4oz pours and will not be offering tasters of the wild ales over the weekend.  

BOH:

  • Brown Sugar - The ratio is one cup of sugar to one tablespoon of molasses.  When storing the sugar make sure to smell the container it is going in so the sugar doesn’t pick up the funk (i.e. onion, garlic, etc)

  • Oyster Dust - Please weigh out the oyster dust out at 4 oz.  

  • Container Labels - After containers come out of the dishwasher, be sure to remove the labels on them.  It gets all sticky if we don’t keep up on it.

  • Pot Rack - Pay attention to keep the weight evenly dispersed on the pot rack when putting pots away.

ALL:

  • Cell Phones - As a reminder, it is company policy that you are not allowed to use your cell phone while on the clock.  You may use them while on break. They are to be put away while here, please utilize the cubbies in the back hall or some other location.  They do need to be out of sight.

Welcome Autumn and Elliot


Caves Read and Sign - May 29, 2019

EVENTS:

  • 6/7 - Where the Wild Ales Are

FOH:

  • Water Bottles - The days are getting warmer, so we really need to be aware of water bottle levels on tables.  Please be sure that the bottles that are on the tables are filled and that we are removing the empties and not letting them sit there.  

  • Where the Wild Ales Are - This is happening next Friday.  Posters have gone up around the restaurant and you will probably start getting asked about this event.  If your guest is enjoying a sour beer, this is a great time to let them know that our Bi-annual celebration of wild beers is coming up.  We will be featuring 15 wild beers from around the world, with a portion of those being spontaneously fermented. Just a reminder, we will be focusing on 4oz pours and will not be offering tasters of the wild ales over the weekend.  

BOH:

  • Slow time cook times - When we are in our slower times, it is still important to make sure that we are still hitting our target cook times.  Don’t hesitate to ask for help on the line even if there are only a few tickets.

  • Keep the basement clean - It has been brought to our attention that wrappers and cardboard is being left on the floor downstairs and that the brewers are having to clean up after us.  This is uncool. We are borrowing that space and need to make sure that we are keeping it as tidy as possible.

ALL:

  • Summer Spotlight - We are starting up our Summer Spotlight series again this June and will be running it through the summer. We have partnered up with First Alternative Co-op and will be getting some recipe cards to put in the check presenters.  This month we will be working with Denison Farms. Denison Farms is located just outside of town off of Highway 20 going towards Albany.
    We will be featuring Gribiche New Potatoes, Roasted Quail with Denison veggies, and a Strawberry Elderflower Sorbet.
    The potatoes are roasted and will have a Gribiche sauce (think a mayo made with hard boiled egg yolk instead of raw), and a quick pickled Persian cucumber.
    The Roasted Quail will be stuffed with a Chicago style sausage, and served with a carrot confit and braised greens and a raspberry gastrique.
    The Sorbet is made with fresh strawberries and St Germain Elderflower liqueur and also served with fresh strawberries.
    We are also featuring the Strawberry Gin and Tonic.  We took fresh Denison Farms strawberries and infused them in Tanqueray Malacca Gin.  We are also using Q drinks tonic water and adding a bit of fresh cracked black pepper.
    Procedures will be available in next weeks newsletter.

  • 100% food credit - When reviewing new items, please think about the cost of the item and include your thoughts on how you perceive the overall value of the dish to be.  Do you feel like the cost of the item is inline with what you are getting?

Caves Read and Sign - May 15, 2019

FOH:

  • To Go - We will no longer be doing to go orders during brunch.  We feel that by the time the guest gets the food home, it will no longer be at the standard that we strive for.  It also puts an undue strain on the kitchen and that effects the guests dining in house adversely. It is super important to us that we are getting the best possible product out to our guests and that is why we are choosing to no longer offer to go during brunch.  

  • Donuts - If we need to bring out donuts to a table to help ease longer cook times please make sure to provide one donut per person at the table.

BOH:

  • Covering Containers - Everything gets covered with either a lid or plastic wrap.  There are containers being left in the reach in and on the line without covers and product is drying out.  

  • Put it back - Please put things back where you got them from.  If you take something off a shelf, put it back on that same shelf when you are done with it.  

  • Pimento and Bone Marrow - The pimento cheese and marrownaise need to be covered with plastic wrap.  

EVERYONE:

  • Music stations - The music stations are getting too cluttered and muddied up.  There will be a purge. I have a sheet hanging up to list stations to be kept.  

  • New menu items - Spring pea hummus will be replacing the brussel sprouts and the crab salad will be replacing the potted shrimp.  More information coming soon

Caves Read and Sign - May 8, 2019

EVENTS:

5/12 - Mother’s Day

FOH:

  • Correct items - Be sure that we are taking the correct item from the window.  Check with the kitchen that it is the burger or steak temp that you need.

BOH:

  • Broken Equipment - Do not leave broken equipment (i.e ladles, thermometers, etc) in the office.  Put a note on it and leave it on the prep table.

  • Late night steaks - To slow down oxidation, LN steaks will now be stored in vacuum sealed bags.  Please only open what is needed. If there are leftover steaks, back them out in a labeled container

EVERYBODY:

  • Cardboard - We are getting another cardboard dumpster.  Please utilize the one closest to the street first and when that is full move to the next one.  

Caves Read and Sign - May 1, 2019

EVENTS:

  • 5/3-5/5 - Mom and family weekend

  • 5/12 - Mother’s Day

FOH:

  • Sauces - Let’s be conscientious of how much sauce a person needs.  If they have two bites of waffle left and want more syrup they probably don’t need a full pour of maple.  

BOH:

  • Waste - Please make sure waste items are being logged immediately.  Also make sure we are logging all waste, i.e. wasted fries need to be logged before tossing.

  • Procedures - Be sure to adhere to the procedures as they are written.  There has been a lot of effort put into these recipes and intent into how the final product comes out.  If you are having troubles with a particular dish please talk to a manager and they will be able to further assist you.

  • Walk in - There is to be no food products on the floor besides the buckets.  If you are out of room please grab a milk crate and put it on that.

EVERYBODY:

  • Cardboard - We are getting another cardboard dumpster.  Please utilize the one closest to the street first and when that is full move to the next one.  

Caves Read and Sign - April 24, 2019

EVENTS:

  • 5/3-5/5 - Mom and family weekend

  • 5/12 - Mother’s Day

FOH:

  • Burger Feedback - If there is any feedback regarding the burgers, let the kitchen know immediately so they can track which batch the burger came from.

  • Call out the corners - We are starting to see some close calls coming out of the hallway.  Be sure to use your outside voice when coming out of the hall and through the curtains. Also, slow down.  You are merging into traffic. And remember that the guest has the right of way.

BOH:

  • Waste log - Please make sure waste items are being logged immediately.  

EVERYBODY:

  • New staff - We have a new FOH staff.  Welcome to Joshua.

  • Menu Changes - Baked Cavatappi will be going on the menu.  It has a garlic morney, Stallbush sweet peas, herbed bread crumbs, truffle oil and will be served with an organic greens salad.

  • Easter Brunch - Way to rock everything out.  It was long. It was brutal. The masses were fed and they were happy.

Caves Read and Sign - April 17, 2019

*Did you sign the last read and sign? If not, please expect a brief chat with a manager.*

EVENTS:

  • 4/21 - Easter

  • 5/3-5/4 - Mom and family weekend

  • 5/12 - Mother’s Day

EVERYBODY:

  • Rosemary Vinaigrette - The Rosemary Vinaigrette will henceforth be known as Herb Vinaigrette, and the old Herb Vinaigrette will no longer be available.  So anytime you ring in or see a ticket that says Herb Vinaigrette, it will be talking about the Rosemary Vinaigrette.

  • Menu Changes -

    • Donut changing to Rhubarb Framboise

    • Stuffed French Toast will be switching to a strawberry rhubarb

    • Next week Baked Cavatappi will be going on the menu

    • 86 Saurbraten

FOH:

  • Double Check Orders!!!! - We are seeing in increase in food coming back to the kitchen that is getting entered incorrectly.  Please be sure to repeat orders back to the guests and take the time to double check what you are entering into the computer.

BOH:

  • Transfers - Please make sure transferred items are being logged immediately.  

  • Reach-in Organization - The reach in needs to be kept better organized.  Things are getting thrown in there in the wrong places which is making life on the line more difficult.  Please take the time to put items back where they belong. If you have any questions check with a lead.

Caves Read and Sign - April 10, 2019

EVENTS:

  • 4/10 - Monthly Tasting Series with Coldfire Brewery

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • 86 Oyster Week!!!! - Thanks everyone for a very successful inaugural oyster week! We sold 655 shucked oysters last week with only one two mild injuries. Thanks everyone, lets do it again next year!

  • Menu Changes - Return of the souffle! We will be bringing back out twice baked souffle made with local chevre and topped with marinated local mushrooms. This item will be vegetarian but not gluten free and replacing out channa masala on the dinner menu and the menemen on the brunch menu.
    The small changes to the HH pickle plate and LN tamale are now printed on the menu.
    We will also be switching out our butternut squash salad for a spring kale salad. This salad will have pesto vinaigrette, a soft poached sous vide egg, asparagus and herbed bread crumbs.
    The blood orange cake will be leaving the menu and replaced with a kimchi deviled goose egg. This will be ¼ of a Winn farms deviled goose egg with Completely Crocked kimchi.
    We will be switching the elk ragout for lamb Bolognese this week as well.
    We are hoping to make these switches on Thursday the 11th.

Caves Read and Sign - April 3, 2019

EVENTS:

  • 4/2-4/7 - Oyster Week @ all Locations – Please read the internal newsletter for details on all events

  • 4/6 - Champagne and Oyster Brunch

  • 4/10 - Monthly Tasting Series with Coldfire Brewery

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • Oyster Week!! - Many exciting things happening this week! Please take a look at the menu and study up on the Oyster Week specials. Some of these items we may put counts in for during the week to ensure we have plenty for the weekend. These items will be replacing our “seasonal selections” items for the week. The pork belly, reuben, sauerbraten and honey cake will all return next week. We will also be having a champagne and oyster brunch on Sunday. We will have a couple of Nicks shucking oysters in the FOH with a special offering of accompaniments as well as a steak tartare with smoked oysters for that event. OYSTER WEEK SPECIALS DO NOT APPLY TO 100% DISCOUNT, SORRY.

  • Menu Changes - We will be changing the carpaccio on our meat board this week to a steak tartare. This is the same beef tenderloin we used for the car paccio but prepared differently. We will be grinding it in house and mixing it with the same salt and olive oil that was on the carpaccio with the addition of capers and shallots.
    We will also be changing the roasted beets with this item to smoked pickled beets.
    We will also be changing the pickled beets on the pickle board when they run out to the smoked pickled ones.
    Later this week when we run out of truffle butter for late night sirloins, we will be switching to a pesto compound butter.

  • CASA Fundraiser - We will be participating again this year in the CASA blue drink, child abuse awareness month fundraiser. $1 from every blue drink will be donated to CASA, our blue drink, called “what is best in life” will be Magellan Iris gin, rosemary simple syrup and soda water. “CASA-voices for children provides an abused and neglected child within the Child Welfare System a highly trained volunteer to advocate for their best interest”

  • Add On vs Special Items - FOH - we have fallen back into the habit of special iteming something rather than finding the correct add or mod button. Please make sure that you are ringing these items in correctly so we may charge as needed. If there are items you have having trouble finding the button for or don’t think there is one, just ask. We have made a local mush add on button. Last week we had a number of special items rang in for this add on but the pricing wasn’t right. For the local mushrooms the add on of 1 cup will be $5. The button us under burger adds, brunch adds and entrée adds as ”LCL Mushroom 1Cup”. Please make sure to use the correct button so that we are charging the correct price for it.
    BOH – please keep an eye on modifications on tickets. If the mod is in red it has been correctly wrung in and being charged for correctly. Please help with this by letting servers know or even asking if you aren’t sure if something has been rung in right. If you look at the ticket below, you’ll see regular mods and adds in red and a separate item of mushrooms in black. The black indicates that the item was not rung in properly and they did not use the proper button. Thanks everyone for your help with this!

Caves Read and Sign - March 27, 2019

EVENTS:

  • 4/1-4/7 Oyster Week @ all Locations – Please read the internal newsletter for details on all events!

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • Menu Changes - We will be making our last batch of elk ragout this week and moving on to our lamb bolognese next week. The bolognese is made with Anderson Valley lamb and served with Classic Foods radiatori pasta.

BOH:

  • Washing Portioning Utensils - Please make sure to remove all measuring utensils after a project or at the end of service.

    Items commonly found with dirty utensils in them have been, chicken breading powder, croutons, hushpuppies, currant gelle, and candied pepitas.

    It is important that we are not leaving measuring cup, scoops and utensils in food items overnight.

  • Semi Annual Towel Reminder - This is your semi annual reminder to ration your kitchen towels! We always get the same amount of towels every week and have reach a point again where they are not lasting until the next delivery, oh no!

    Please start your shift with one towel. Rinse mildly soiled towels and use for sanitizer towels before using new ones. Make sure that you are passing on your towels at the end of your shift if they are still usable. Use mildly dirty towels for initial cleaning of deep cleaning projects. There are many other ways to help keep our towel rations in check, if you need more tips feel free to ask a lead or manager. Thanks for you helping ensuring that we have enough towels to make it until our next delivery.

  • Marrownaise - In the hopes of making our almost perfect burger even better we will be changing how we place marrownaise on buns this week. To help ensure proper portioning we will be keeping it in a 4”9th pan and spreading it on the bun. Please keep an eye out for these changes in procedure and check in with a manager if you have any questions.

Caves Read and Sign - March 20, 2019

Due to Mischa getting the plague last week this read and sign for March 12th was not printed and hung. We have added just a few new items for the week of March 19th but kept the items from the previous week. Thanks for your patience and understanding.

EVENTS:

  • 3/20 - Flanders Day  

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • Glass Recycling - Just to clarify a few things on glass recycling. We can only put glass bottles (liquor, beer, soda, hot sauce) and glass jars (pickles, capers) without lids into our glass recycling. That means, no ceramic or broken glassware. We will start having a broken glass and ceramic bucket moving forward. That bucket will get broken glassware and ceramics and once filled it will get placed in the trash dumpster.

  • Internal Newsletter - Please make sure you are also reading our internal newsletters as well as our read and signs. There is information that is relevant to all of the Block restaurants as well and fun to know information about comping releases and events at Block establishments other than Caves.

  • Waste logging foods - Here are a few helpful guidelines for waste logging food. If we all pitch in on the consistency of this it will really help tracking food waste costs in the long run.

  • Prepped food items *roasted butternut squash, blanched sprouts, miss fired or extra fries, beer cheese and other sauces– These items should be waste logged by volume

  • Raw food items *burger onion, chives or other herbs, salad greens – These items should be wasted by weight

As always there will be exceptions to these guidelines and if you are unsure, please feel free to ask a manager about what unit is preferred.

  • Updated portioning - With the implementation of our new inventory soft wear we are continually making small changes to our portions and costing.  Please keep an eye out for these changes and any inconsistencies you may come across.

  • New team member – Caves is happy to welcome Nathan Burns to our BOH team. Welcome Nathan!

  • BOH peeps - Please keep double checking new recipes and procedures. With so many changes at once it is important for us to be vigilant about staying up to date in this information. This week we will be changing how we portion and heat the rice for tagine, as well as the spinach for salad portions and sprouts portions. Please be sure you are weighing portions out every time if that is what the procedure calls for.

  • FOH peeps If you see a plate of food go out, say a salad or sprouts and it looks very different in size from the last order feel free to let the expo or lead know and we will remedy this for your customer.

  • Prep peeps – Please keep track of yields on new versions of recopies. Feel free write it down on the actual recipe itself for the first few times to make sure it is consistently coming out the same.

BOH:

  • Rotation awareness week - There has been an on-going issue with keeping an eye on proper rotation of backs to the line. We would like everyone to take special care this week when stocking the line. Please always double check the date of the back you have and make sure you are using the use first. Especially if there are multiple backs available. This will help insure we are serving our customers the freshest food possible and not unnecessarily wasting items.

Caves Read and Sign - March 13, 2019

EVENTS:

  • 3/13 - Dirt Road Monthly Beer Tasting

  • 3/20 - Founder KBS Release

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • Glass Recycling - Just to clarify a few things on glass recycling. We can only put glass bottles (liquor, beer, soda, hot sauce) and glass jars (pickles, capers) without lids into our glass recycling. That means, no ceramic or broken glassware. We will start having a broken glass and ceramic bucket moving forward. That bucket will get broken glassware and ceramics and once filled it will get placed in the trash dumpster.

  • Internal Newsletter - Please make sure you are also reading our internal newsletters as well as our read and signs. There is information that is relevant to all of the Block restaurants as well and fun to know information about comping releases and events at Block establishments other than Caves.

  • Waste logging foods - Here are a few helpful guidelines for waste logging food. If we all pitch in on the consistency of this it will really help tracking food waste costs in the long run.

    • Prepped food items *roasted butternut squash, blanched sprouts, miss fired or extra fries, beer cheese and other sauces– These items should be waste logged by volume

    • Raw food items *burger onion, chives, or other herbs, salad greens - these items should be wasted by weight

As always there will be exceptions to these guidelines and if you are unsure, please feel free to ask a manager about what unit is preferred.

  • Updated portioning - With the implementation of our new inventory soft wear we are continually making small changes to our portions and costing.  Please keep an eye out for these changes and any inconsistencies you may come across.

    • BOH peeps- Please keep double checking new recipes and procedures. With so many changes at once it is important for us to be vigilant about staying up to date in this information. This week we will be changing how we portion and heat the rice for tagine, as well as the spinach for salad portions and sprouts portions. Please be sure you are weighing portions out every time if that is what the procedure calls for.

    • FOH peeps If you see a plate of food go out, say a salad or sprouts and it looks very different in size from the last order feel free to let the expo or lead know and we will remedy this for your customer.

    • Prep peeps Please keep track of yields on new versions of recopies. Feel free write it down on the actual recipe itself for the first few times to make sure it is consistently coming out the same.

Caves Read and Sign - March 6, 2019

EVENTS:

  • 3/13 - TBD Monthly Beer Tasting

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/14 & 4/15 - Corvallis ½ Marathon

ALL:

  • Communication Awareness Week - We would like everyone to work on better communication throughout this week.

Highlights include:

  • Stating someone’s name when you are talking to them, especially from across the kitchen. “Dana, can you get me more buns from the walk in?”

  • Responding with call backs or “heard.” This helps people be sure you are aware of what is needed on your station and if they don’t hear a call back, they can repeat the items for you.                    

  • If no name is stated it should be understood that the person speaking is speaking to the group and everyone should respond with confirmation that they have heard.

  • Soaking Beer Cheese Ramekins - The new beer cheese ramekins are being put away not fully cleaned. To help make it easier to clean them we will start soaking them. The dish area will have a third soaking container just for them. Please make sure that we are putting them in there when plates are returned to the kitchen. Lets all make sure to take a look when putting clean dishes away as well and make sure to return any to the dish pit that still have food stuck to them.

  • Burger Mods and Beef Specifics - There has been some confusion on burger mods recently so here are the specs so we are all on the same page

Plain – no lettuce or onion – yes cheese

Dry – no marrownaise – yes cheese, lettuce and onion

Plain/dry – no lettuce, onion or marrownaise – yes cheese

Add bacon – bacon is not to be cut when put on burgers

The beef we use for our burgers is Oregon raised and processed by Folton Beef based out of Portland, Oregon. It is a special blend of brisket, short rib, and chuck. The beef is grass fed and grain finished. Hopefully this information is useful to our front of house team and they can pass along some of this knowledge to our customers.

  • Snacking - Please refrain from snacking on food in the kitchen. Food that is ready to eat and easily within reach is not for snacking. Items such as crackers, candied nuts, croutons, and corn nuts are checked regularly by prep for freshness and are counted every day to build to par. If you are truly concerned about the freshness of an item please ask a lead or manager to check or when the last time an item was checked.

  • Waste Logs - This item was on the read and sign two weeks ago and still needs our attention. Please work as a team and make sure that items are being written on the waste log when they are, misfired, over cooked, dropped, not up to quality standards, etc. There has been good communication about these items during service lately but the follow through of them actually making it on to the waste log needs more work. If necessary, keep track of these items in your notebook (need a new one? Let us know!) and fill in the waste log during a less busy time. It is crucial to our food cost and waste management that we are writing these items down, every time.

BOH:

  • Reach In Stocking - With how busy we have been lately, most of the week the reach in is very full. Please make sure when stocking or looking for items that 9th and 6th pans are not sitting on the edges of the racks where they can fall over easily. This is tricky due to how crowded it can be but has led to loss of spilled product recently. Please also return items to their designated area of the reach in if you move them to get behind them.

  • Transferring Bad Bread - When bakery items need to be wasted for poor quality when they are received, they need to be transferred back to the taproom not waste logged. This would apply to under-cooked biscuits, overly dark pretzels or bread, basically any quality issue that could be a fault of the bakery not our cooking or handling of the item. If you have any questions about if an item should be transferred or waste logged please check with a lead or manager.

  • Return of Micros!! - With the return of micros we just wanted to touch base on a few things. For new there is no need for micros on expo. Please do not leave scissors on the micro trays, wash them after every use.

  • Mussel Care - Dana will be making a sheet with information on mussel care this week. This will help us all keep mussels in the freshest possible state and help reduce loss on this product. Please keep an eye out for this information coming to the kitchen soon.

Caves Read and Sign - Feb. 27, 2019

EVENTS:

  • 3/13 - TBD Monthly Beer Tasting

  • 4/2-7 - Oyster Week @ all Locations

  • 4/14 & 4/15 - Corvallis ½ Marathon

ALL:

  • New Cocktail - We’ll be launching our new whiskey sour with cherry liquor foam. This is a new exciting technique that uses the same tool we use for whip cream to make an egg white foam to top the cocktail! YUM!

  • Mama Lil’s Pickle Add - There is a button under entrée adds for Mama Lil’s pickles. The button says “Bnb Pix” and is $2. Please make sure you are using this button when adding sides of these pickles. This helps us track sales and make sure items are being sold at the correct prices. Thanks!

  • Thanks Everyone - We have had a nice and busy few weeks. Thanks everyone for your hard work in making these times smooth and keeping up to the high standards we set here at Caves.

BOH:

  • Fry Slamming Good Times - Just a couple of notes for when we are cutting fries.

    We have noticed a couple of times over the last few weeks that the fry slammer has been left dirty. ☹ Please make sure you are cleaning all the parts every time it is used. Other than being unsanitary, lack of cleaning will degrade the parts. If you are unsure how to take all the parts off for cleaning, ask a buddy.

    When we are filling fry buckets with raw fries it is important that we fill them to right below where the handle is attached and then fill to the top with water. This helps prevent the browning of the raw potatoes and the subsequent waste of those.

  • Checking Prep Items - When you are checking prepped items please make sure that we are really checking them. Other than just using your eyes, get in there! Taste it, touch it. Obviously, you don’t have to taste raw things or things you are allergic to. Please just keep a closer eye on this. We have all let the ball drop on this over the last few months. It may feel like we don’t have time to spare for these things be we always do.

THANKS EVERYONE!

Caves Read and Sign - Feb. 20, 2019

EVENTS:

  • 2/24 - Bourbon Ice Cream Social

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/14 & 4/15 - Corvallis Half Marathon

ALL:

  • Menu Changes - We will have a new burnt ends pork belly and blood orange salad with mole dressing replacing the chicken and rice salad.  

    We are also bringing back our chicken tagine entrée to replace the cassoulet. There will be small changes in the sauce to help with consistency but the flavor and plating will remain the same.

    After all the feedback (thanks!) last week on the beet sandwich, we will be temporarily taking it off the menu to let our house made kraut get to the desired sourness.

  • Waste Logging - Please make sure that if an item is miss fired or has a mistake that we are writing these items on the waste log BEFORE we start snacking on them. Every time. It is very crucial to our food costing and inventory that we are tracking these things properly.

  • Ice Cream Social - We will be having our second annual bourbon month ice cream social this Sunday! YAY! This year we will be offering 3 ice cream specials with unique bourbon pairings.  We will have, nebula stout ice cream malted milk shakes $6.50 , popcorn ice cream sundae, made with wild turkey barrel aged stout and popcorn ice cream, and a caramel corn topping $6, lastly we will have a Manhattan ice cream sandwich. This will be made with soft gingersnap cookies brushed with vermouth and bitters and filled with an Amarina cherry syrup and orange zest ice cream $7.50. Please help spread the word about this even through out the week. If a customer or friend loves our ice cream or bourbon, perhaps let them know about the event. Thanks for spreading the word!

  • Food Feedback Forms - Thanks everyone for filling out the customer food feedback form in the kitchen. We ask that you continue to do this on a regular basis but first, some pointers.

    If you go to write something and see that it has already been noted, please still write it down. For us in the kitchen, seeing these repeat notes helps up see a pattern and know that things are just not one off comments.

    If feedback requires immediate follow up please let a kitchen lead or manager know right away. If there is a problem with the food that needs to be addressed that form is not the place for it. Please ask kitchen managers or FOH managers if you have more questions on this subject.

  • New Hire - Welcome to the Caves team our new dish washer Casey Gold

BOH:

  • Setting Up For Success - We have talked the last few weeks about looking for last backs on the line. As a continuation of this conversation we would like everyone’s help in setting our line up for success.

When you are leaving the line, for a break, to step away and work prep, or any other reasons, please take a few minutes to make sure the line is stocked. Check over your station and ask fellow workers if there is anything you can grab from the reach in or walk in for them. If you only have a handful of orders of an item, please get more! This will help assure that your team isn’t in a bind while you step away or clock off. With everyone’s help we can make our service run even smoother. Please do this during all line shifts, brunch included.

  • Broken Equipment - If you see a piece of equipment is broken, please take it out of service ASAP! Let a lead or manger know so they can order it or put it into the log book to be addressed soon.

THANKS EVERYONE!