Case study First assessment after joining to owner part 3

Case study First assessment after joining to owner part 3

Case study First assessment joining owner.Below is the final part ( part 3) of the assessment given to the owner after 3 weeks of observation of 3 outlet operation. And of course always remember that critics are never sufficient if not attached with proposal and solution to solve all the issues exposed. Do not criticize professionally if you are not able to propose alternative because it will be perceived as negative thinking.

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Case study First assessment after joining.
Case study First assessment after joining.

Case study First assessment after joining.

Administration and others

  • Products logistics is facing multiple issues especially with fresh products which often arrive almost spoiled , quite a lot product not arriving at all or in wrong quantity. Some products coming without been ordered, others are just going missing without anyone knowing about it etc…
  • We also sale raw products as retail which is a conflict of interest to restaurant operation .  It is contradictory with low food cost goals and I understand that it is more of a social function for us however prices to be adjusted ASAP.

 

Case study First assessment after joining.
Case study First assessment after joining.
  • Internal and external communications, are not optimum due people wrong mindset.
  • To get things done I have been advised “not to follow any procedure” but rather using personal network(the only way for the time being). Seems that people don’t have much respect for any kind of procedure, considering them as a burden not a helping tool.
  • Security problems to be handled in the bar every evening due to lack of responsible alcohol service.
  • Security is in general very weak , our employees lack of any real safety awareness concerning property of company; since I arrived 3 theft occurred ( 2 in lockers, 1 in office),basically anybody can pick anything anytime without been much checked or worried.

 

Case study First assessment after joining.
Case study First assessment after joining.

Case study First assessment after joining.

The property

  • Front entrance and sign board above is dirty, 3 or 4 garbage’s blackened by cigarette butts, and full ashtrays, not very appealing for guests when they arrive.One of the fountain is not functioning. Reception counter and umbrellas holder would need a good layer of paint.
  • Main dining room displaying obsolete design, pantry is right in front of customers, lighting is and music sound is spreading unevenly in the room. Table cloth and linen have seen better days, chairs are fairly dirty and old.

 

Case study First assessment after joining.
Case study First assessment after joining.

 

  • The bar looks nice and would only need some brass cleaning every once in a while.
  • Lack of display equipment for buffets ( existing one reaching exhaustion )
  • Inconsistency of House Keeping team cleaning performance in matter of work quality as well as uneven schedule. Basically they come when they want and do what they want.
  • Most of property keys have no tags and there is no key usage policy ,the key box in my office has never been operated, why?
  • Event decoration items (made by the artist) are piling up in the workshop, what for? why don’t we display it ?.

 

This is what I plan do do 

  • Start employees training ASAP ;basic skills, work flows, hospitality philosophy and Technics etc… (program attached)
  • Provide employees with a clear vision and planning concerning operations to enhance working spirit, discipline and dedication to company.( started )
  • Provide standard recipes and control portioning process and revise selling prices( started )
  • Reduce food wastage during production ( on going)
  • Revise buffet presentation and replace stands ( started)
  • Provide containers for buffet cold display (started)
  • Change decoration concepts for events (started)
  • Revise captain order procedure (on going)
  • Revise menus composition and prices (started)

 

Case study First assessment after joining.

 

  • Improve cold storage conditions by providing appropriate containers ,add a chiller container next to the freezer downstairs for vegetables ( planning in progress)
  • Improve hygiene and sanitation mostly in kitchen ( planning in progress, mostly staff training)
  • Cleaning and revise the front door entrance ( in progress)
  • Create waste management procedure ( middle term future)
  • Improve thawing procedure in accordance with food safety .

 

Case study First assessment after joining.
Case study First assessment after joining.

 

  • Improve kitchen layout ( near future based on future proposal)
  • Improve restaurant design : reception, kitchen access and pantry( near future proposal)
  • Create a wine display in the restaurant (near future)
  • Fulfill employees requirements for cashier and mess attendants as well as kitchen leader ( on progress)
  • Tackle logistic problems ( in coordination with others departments and management)

 

First assessment joining
assessment after joining

 

  • Improve employees up selling skills and collateral opportunities ( planning in near future)
  • Follow up on outstanding equipment order list for 2012
  • Create fresh herbs garden in the back loan of the club house ( on progress)
  • Start and implement key tagging and procedures to improve property safety( in planning)

 

Case study First assessment after joining.

Case study First assessment after joining.

The coffee shop ( second outlet)

The employees

Same problem as The Club above, only a bit worse and showing an obvious lack of discipline and motivation due to the lack of leader, also their feeling of being left to themselves to operate and solve all issues without management support.

Operation organization

  • No standards recipes available
  • Nobody responsible for garbage removal
  • House Keeping problems during weekends

 

Case study First assessment after joining.

 

The property

  • The entrance of the restaurant look very dirty ( again garbage is sitting at front door )
  • On the other side next to the door ,garbage is waiting all day long (first thing viewed by customers from parking lot )
  • The terrace lot is invaded by wild grass

Planning

  • Organize training for the employees ( FOH and BOH )
  • Renewing displays arrangement (started)
  • Solve grease trap problems (started)
  • Revue garbage removal procedure
  • Clean up coffee shop entrance (started)
  • Add shelving’s in kitchen
  • Redecorate interior
  • Reorganize and improve food storage
  • Improve cold storage conditions by providing appropriate containers
  • Provide standard recipes

The other coffee shop

The employees

Similar condition than other outlets

Service

  • Minimum required as semi fast-food system
  • Often products are poorly displayed especially the salad ingredients
  • Juices are made daily and displayed during the day in showcase.They should be done at the order.

 

Case study First assessment after joining.

Case study First assessment joining owner

Kitchen

  • Running fairly well despite a lack of organization
  • Crew still lack of basic skills (especially European food)

The menu

  • Seems to fulfill minimum required for customers although very plain
  • Mostly Indonesian items, but a lot of expats are coming also

Operation organization

  • Team is multi task ( which is good)
  • All food containers are round and not appropriate
  • Coffee making is awkward due to the coffee being made into a pot first then transferred to a cup ,due to machine problems
  • Juices display does not look very nice
  • No standard recipes available

 

Case study First assessment after joining.

Case study First assessment joining owner

The property

  • The signage is not very visible and unattractive
  • Interior design a bit messy and unattractive

Planning

  • Review showcase presentations
  • Review interior decoration
  • Provides juice menu display with pictures ( on the way)
  • Improve cold storage conditions by providing appropriate containers
  • Provide new European dishes
  • Organize staff training (basic cooking, storage procedure, teamwork etc…)
  • Provide standards recipes

 

Case study First assessment after joining.

First assessment after joining

Conclusion

I am very aware that it seems to be some ambitious planning, especially concerning hygiene and sanitation procedures and ISO adjustments ; however I believe that we have to start somewhere and try to achieve as much as possible, with everyone support the entire above are very achievable.Case study First assessment joining owner

Thank you

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