ALL:
Focus: Food feedback!! We haven’t seen much come through recently and would really like to encourage more detailed feedback, even if it’s on your break food! FOH, we will have a blurb in the Brewsletter on tips to encourage more information from customer than “this plate is delicious” or “I didn’t like it very much” we would like specific insight on how customers feel dishes could improve, or why a dish is their favorite.
Stay tuned in upcoming weeks for info on Bourbon month.
Thanks for kicking butt last week as we were much busier (especially during the weekdays) than expected. Were so grateful for all of you!
Just a reminder that we should never touch other employee’s personal belongings (especially in the breakroom). If for some reason you do need to move someone’s belongings due to a cleaning task you need to do in the breakroom please check in with a manager before doing so! We just want accountability and trust when leaving valuables unmonitored.
Let’s be honest with ourselves when we are getting too busy for To Go orders. We would rather turn off that option temporarily than having food sit too long in the window and be unsellable. Furthermore, FOH when bagging up ToGo food please genuinely focus on 1 specific ticket at a time as it is very time consuming and wasteful for the kitchen to have to refire items.
FOH:
Focus: Make sure to do loops through the Gameroom/ Brewbar area periodically to buss dishes and sanitize tabletops. We want these areas looking fresh, tidy and inviting as people walk through our restaurant.
We are running the last of Marionberry lemonade right now, when we run completely out, we will switch to Blood orange as an option. This means Seasons of Mist will slowly be fading out as well.
Running hot food is always priority!
When customers choose to heavily modify an item the restaurant will not be discounting that item to make it more approachable. Example: If someone orders the Fried Chicken Sandwich but only wants the fried chicken, No sauce, bun or shredded lettuce we will not be lowering that cost to reflect those items being held, as that is their choice.
BOH:
Focus: Be careful when grabbing mixed greens from below as we have accounted for a lot of loss lately. Please weigh handfuls as it is very easy to over portion and remember to waste log! Also, please do not try to back entire bag into 12 qt. as it is fluffy and falls out the sides when you open the container.
Thank you for your patience while waiting on the new Chef Base. It should arrive by Thursday.
Prep: Please make sure to taste all prepared items and write complete labels (who made it, who tasted it, handwriting legible, add your initials if you are backing out someone else's project, etc.). Ask the lead if you have any questions on tasting or labelling.
Avocado crema par is 2 (make sure that we are counting what is on the line prior to making new backs).