2012: July 15th - New Menu Roll out

The final approvals came through, the final grammatical check found the last error on the menu and the plate builds and recipes are complete.  The new menu rolls out today.  Well that was four days ago.  The kitchen stff came in and I cooked the entire breakfast lunch and dinner menu.  Took photos of each dish and had the staff and management taste the samples.  reviews were good, the food is quick and simple, straightforward, designed to have high quality and plating speed off the line by a small staff. Successful service is the key.  Guest compliments started rolling in.  A few of the hotels regulars commented on the change, Everything changes and they will get used to it over time. 

Now comes the fine tuning of the line and the polishing of the staff as they become proficient in each dish.
Each night we are focusing on one dish.  Preparing it, critiquing it and improving it.

The next big project that is happening at lightning speed is the revamping and major upgrade of the daily breakfast buffet.  More modern displays, improved food selections, WOW factor is key.  Today we heard customers comment on the first few changes and "wow" came out of their mouths.  A good feeling indeed.

Now to make sure that food cost stays in line with all the additional goodies. 

SERVICE, QUALITY, SPEED

2012: July : 4th

Independence Day is here.  Travelers are out and about.  But it is slow for the hotel.  I have adjusted the staff and new training begins next week.
New training for the new menu
New training for skill improvement
New training for stewardship of a kitchen
and the list goes on.
The floors have been scrubbed and years of food build up are now gone.  The grout is white, the walls are grease free and the equipment is slowly getting repaired, but repaired none the less.
The breakfast buffet has been improved by leaps and bounds and the next step is to tackle the banquet menus...and there are so many of them.

My first months numbers for Labor and food cost are in... The labor was just under 2 points over but my food cost was well below budgeted projections.  And almost half of what it used to be.  This is a good sign of things to come.

The new menu is ready.
Recipes - check
Build sheets - check
Plating and pictures - the 13th
New menu starts - 13th

Ruby wedding package of 125 guests - 14th
Casting call for Anthony Bourdain's new cooking show - 14th....oh well something else will come up that will work with my job's timeline.

Anyway, it is now refreshing to walk into the kitchen and see the progress that has been made over the last five weeks.  Major cleaning and organization.  Now it is time to focus on the smaller details....refining and improving.  Every day better than the last.

Happy 4th of July 2012