Case study First assessment after joining to owner part 2

Case study First assessment after joining to owner part 2

Below is the continuing  of the Case study First assessment after joining to owner part 1 in regards with the operational situation report and proposal for improvement addressed to the owner. case study assessment.

 

case study assessment
case study assessment

case study assessment

The menu

The club propose a fairly large range of menus plus a complete monthly event calendar. Portions size are way above the average size requirement due to the very nature of our clientele of heavy eaters.

 

case study assessment
case study assessment

 

Prices are very reasonable and generally below what I have experienced everywhere else due again the nature of our concept . I am very aware that the business format of The Club is not of a regular restaurant business however my mind is set on the fact that we are operating a business nonetheless and therefore ratios must apply to sustain the operation.So profits have to be made despite its social function. This operation cannot survive without making profit.

case study assessment

 

case study assessment
case study assessment

 

Prices are under constant observation and evaluation from our customers and are apparently a very touchy subject. however I believe we lack some important tools to be able to evaluate and defend our prices .For instance there is no menu recipe neither any cost control.

The designs of menus are a bit outdated; menu composition should as well be the result of accurate sales analyses and strategically engineered, to avoid any food loss. POS (point of sales) should provide that analysis.

Operation organization

The following are non-developed points that need attention to be created or optimized. There are also a lot of positive points (like speediness, dead line achievements, guest relations, etc…) but the following list focus more on the lacking.

case study assessment

case study assessment
case study assessment

Service

  • Buffet presentation is not up to date, especially for cold dishes and desserts.
  • Table set up is also looking very old and should be revised as it is a bit too heavy
  • Sequence of service is not at all standardized and left to each waiter’s judgement
  • Coordination with kitchen during operation is quite weak and not synchronized , due to the way captain orders are written and handled, also kitchen lack of leader voice. So service is quite erratic.
  • Missing of some service equipment’s are damaging the service performance and time line also demoralizing the team.

 

case study assessment
case study assessment

case study assessment

Kitchen

  • Hygiene and sanitation system is almost nonexistent, far from ISO requirements.No clean as you go knowledge or garbage procedure within the kitchen. Often food is stored on the floors, dirty cartons sitting on cutting board, same towels used to clean dirt and clients plates as well, dirty knives not washed between tasks, chicken on top of prawns and chicken etc…
  • General food flow is not followed thoroughly, creating a tremendous amount of waste (receiving, conditioning, storage, cooking process, service)
  • Cold storage condition and operation very weakly implemented, there is no appropriate food containers, space is lacking and crew does not know about cold storage basic.

 

case study assessment
case study assessment

 

  • Standardization of recipes and portioning are not implemented neither rationalized. It creates inconsistencies during operation and all kind of issues especially to order food stock.
  • Food recovery and regeneration procedures are not followed (buffet prep, recovery and usage of left overs )
  • Thawing procedures are inappropriate and contrary to food safety regulations.
  • Waste management is inexistent
  • Equipment state  is generally quite critical; especially utensils and small electrical appliances are missing or not appropriate to achieve properly the tasks. Big cooking equipment’s are running fairly well.
  • Coordination for preparation between sections is lacking (especially for big events), all sections are working unaware of each other.

 

case study assessment
case study assessment

case study assessment

  • Crew working hours are very uneven to say the least due to lack of leader in charge at any time given, this creates a lack of consistency and a low level of productivity. Everyone is a follower meaning everyone is a leader too !
  • Washer crew is not sufficient neither qualified and equipped to ensure proper equipment and tableware washing and storing, not to mention that they also handling food in the same time very often which also contrary to food safety regulations.

To Be Continued in Part 3

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