ALL:
This weekend we have multiple OSU Athletic Events in town: Thursday Men’s Basketball Vs. Washington State @ 7 p.m, Friday Gymnastics Vs. UCLA @ 8 p.m., & Saturday Men’s Basketball Vs. Washington @ 4 p.m.!!
Two Bourbon Month Events This Week: Tues. Feb. 6th Dine Out for 4 Spirits (tasting from 6 pm-8 pm) at the Pub, & Thursday Feb. 8th Tasting with Uncle Nearest at the Tap Room.
FOCUS POINT: Communication Awareness!! With business picking up, let's be sure that we are communicating to the Kitchen Lead (not the fryer side) when we need to fly a ticket or when we have a special request. Please go around to the Lead calling tickets and don't shout through the warming window as most often the Lead will not hear the request.
FOH:
When running food let’s make sure that we are reading specs so that we run the correct food to the correct table. With us getting busier it’s a good reminder to slow down and double check to make sure we don't unnecessarily overwork the kitchen by taking the wrong food items to the incorrect guest causing us to fly already made tickets.
Friendly reminder that we should be initialing bourbon stamps! It helps to stamp them as you go so that nothing gets forgotten & the guest taking the time (and $$) to complete the Bourbon Stamp Book gets the credit for their Bourbon.
Aardvarks must be refrigerated overnight! We have been finding more & more that this is getting checked off the closing list but not happening.
FOCUS POINT: Slow Down Awareness! While we are getting busy and we are working hard, be sure to slow down, double check your orders before sending, and slow down when carrying trays--things can spill or fall (or you can fall). Slow down, be mindful of where you are, look & call your safety calls (corner, behind, sharp, hot) as this will also help to avoid accidents, injuries, or spills.
BOH:.
Bread rotation. Please pull bread from top racks (it may be pushed to the back of the rack, so take a look) before pulling bread from the lower shelf. The bread on the top racks will always be older–use 1st! Also, please take slider buns down to the fridge at night, since they are made by our bakery and will mold if kept at room temp for days.
Let's make sure that we are following microwave time procedures for all products. If you feel something needs more or less time, speak to your manager so we can review said procedure and make any needed adjustments.
Prep: Oysters are packed in ice, so please unpack them on delivery so that ice doesn't melt in the walk-in.
Prep: Please unpack ground pork on delivery, as that comes frozen, and be extra careful to keep a clear rotation with all our raw meats.
Tracking: Sweet Fries–The three days of tracking sweet fries we sold 69 lbs and used 71 lbs 13.5ozs, with one pound on the waste chart. That means we are missing 2lb13.5oz and we are over portioning by 3.9% with a goal of 5%. Good start, but we will track another week to ensure we are still under our goal!
Tracking: Fries–Over one week we used 11,786 ozs of fries, had 48 ozs on the waste chart, and sold 11,540 ozs. This is a loss of 198 ozs, or 1.6%. This is a big improvement from last week, and we are going to do one more week to make sure it keeps looking good!
FOCUS POINT–Line: Scale Usage Awareness!! Excellent usage of the scale on the fry-side team!! We have another week that we will be tracking both varieties of fries–let’s keep it up Blockstars!!
FOCUS POINT–Prep: Thanks for your excellent teamwork, communication, and hustle over the last couple of weeks. Keep it up!!