EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Yoga & Beer this Sunday, 2/23 (Search for them on Facebook for more info - Yoga & Beer Corvallis!)

ALL:

  • We are unveiling a new sandwich this Friday! It is a chorizo sandwich with peppers and onions, and it will be replacing the ZAT. The chorizo is housemade by Manny & Haakan from our pig breakdown! 

  • Also new this Friday - we have new beer cheese rolling out. This beer cheese will be replacing queso completely (so beer cheese will be  used for our nachos from here on out) - verbiage on how to respond to customers who inquire why it’s different will be posted in this week’s brewsletter!

  • Let’s take some time to focus on waste awareness - let us know if you have ideas on how to help cut down on waste. One idea Manny had was to re-use compost/trash bags if they aren’t too nasty - i.e. the bin next to the bar dishwasher can just be dumped into another bin, same with the behind the bar trash. Those bags don’t get that dirty so they don’t need to get changed out every single day. 

  • #5 plastic containers (i.e. the ones yogurt come in, sour cream, etc.) are back to being recyclable!!! Woo environment! 

FOH: 

  • We have installed plaques on the fireplace benches to deter people from moving them and making that god awful sound!!

  • Shift change should be getting done/reviewed, regardless of it’s a mellow/slow day! At the very least every item should be reviewed and either done or ticked off as not necessary. On this note - sani is something that should be changed no matter what!

  • Please try to be clear with to go verbiage for customers - “based on the business of our tap room we can’t guarantee an exact time, but we’ll have it ready as close to that time as possible.”

  • On that note - communicate to go orders to the kitchen when you ring them in! Not only should you ring in it accordingly (with the “To Go” connotation and also with the “To Go In House/Call In” marker) but you should also go and let the kitchen know that a to go order is getting rung in so the kitchen knows a ticket is in the mix! 

  • Restock the barrel with menus throughout the day so customers aren’t having to struggle trying to find one.  

BOH:

  • Great job all!