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Chuck Currie, Closing Keynote for TEC 2013
The document outlines a comprehensive analysis of a restaurant's menu and operational strategies, highlighting areas for improvement in food sales, kitchen design, and staff training. Key recommendations include reducing the menu size, enhancing ingredient quality, and implementing targeted seasonal features, which resulted in increased sales and profitability. The proposed changes aim to optimize resource utilization and customer experience while fostering a strong training culture among staff.
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Chuck Currie, Closing Keynote for TEC 2013
- 2. 1st Questions • 1.Where is the client in the market? Where do they want to be? Will they take on the marketing challenges of building and dining room décor, and outside marketing to get them there? • 2. If they currently have a menu and a customer base, what do we have to do to get them where they want to go?
- 3. 1st Questions • 3.What do we have to with the kitchen design? Will they spend the money to get them there? • 4. What do we have to do with staff training and culture to pull if off?
- 4.
- 8. Bread Garden Analysis MarginContribution by Category/Menu Real Estate Return • 11 Sandwiches 25.6% 2.3% per item • 5 Wraps 13.4% 2.7% per item • 14 Entrees 18.1% 1.3% per item • 10 Breakfast 13.4% 1.3% per item • 2 Bakery 11.2% 5.6% per item • 9 Salads 9% 1% per item • 17 Combos 6.8% .4% per item • 3 Pasta 5.2% 1.7% per item • 7 Soup 1.4% .2 % per item
- 9. Bread Garden FoodSales Mix • 78 item menu, not counting desserts • Heavy cannibalization. Multiple breakfast bagels. Multiple Chicken Sandwiches and Wraps. • So many add-on combo salads that there was no way they could be fresh. • 65% of the menu selling less than 3 items per day. • There were 8 items that would be on market if they were improved in texture and flavour, everything else had to go.
- 10. Sales/Margin Axis Bread GardenSales-Margin Analysis Muffins 259 Cin Knot 113 70 Brk Bagels Thai Chic Wrap Grill Chic Brk Wrap 60 50 40 Grk Salad Veg Samosa Club Smk Turk 30 Tortellini Sante Fe Wrap Butter Chic Wrap Fruit Sal Calzone Penne Omelet Ham/Ched Sand 20 Smk Salm Sand Grill Chs Rst Beef Shep Pie Spanakopita Mac Chs Egg Salad Italian Classic Soup Perogie Burritos Turk Pie Curry/Teriyaki Tondi Yogurt Ham Ch Muf Grn Sal Veg Sand Meat Lasagna Bagels Parfait Chick Pea Veg Lasagna Frnch Tst Caesar Broc Quiche 10 Ses Noodle Salm Quiche Tom Sal Potato Sal Lox Bagel Beef Pie # Sold/Wk $ Margin .50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00
- 11. Recommended Menu Change •30 item menu and up to 6 seasonal feature items. • Improve quality of all ingredients. • Price the menu up by 25%.
- 12. 6 Combo Salads/Add-ons •Greek Salad • Cole Slaw • Artisan Green Salad • Amaroso Caprese Salad • Caesar Salad • Lunch Bunch Grapes
- 13. 6 Entrée Salads$7-$9 • Smoked Turkey Waldorf Salad • Tuscan Clubhouse Salad • Thai Chicken Salad • Tandoori Chicken Salad • Grilled Chicken Caesar • Chicken Veronica Salad with Mini Croissant
- 14. 7 Entrées $8-$10 •Teriyaki Chicken Stirfry • Thai Chicken Stirfry • Curried Chicken Rice Bowl • Spinach Ricotta Ravioli with Creamy White Wine Sauce • Mushroom Ravioli with Creamy Tomato Sauce • Twisty Macaroni and Cheese with back bacon and baby peas • Organic Whole Wheat Fusilli Marinara with Sautéed Portobello Mushrooms with Grilled Chicken
- 15. 7 Sandwiches $6-$8 •Smoked Turkey Clubhouse on Potato Rosemary Bread • Grilled Chicken Focaccia Sandwich • Tuscan Vegetarian Focaccia Sandwich • Thai Chicken Wrap • Butter Chicken Wrap • Smoked Ham and Emmantal on Filoncini • Certified Angus Roast Beef Sandwich on Filoncini
- 16. 5 Breakfasts $3-$5 •Ham, Cheddar, Scrambled Egg Bagel • Cheddar Omelette Croissant • Santa Fe Breakfast Wrap • Mini Croissants • Orange, Grape, Honeydew, Pineapple Salad add-on
- 17. Results • 20% immediatesales increase • 30% increase in margin • Lowered labor by 15% • Lowered food inventory from 270 to 135 items • Lowered inventory level from $6000 to $4000. • Average check went up by $1.17. • Cut the menu in half and increased variety, sales and profits.
- 18. BG Urban Caféafterward
- 21. Muffins 259 CinKnot 113 70 Ham Chs Bagel Chicken Foccacia Sand Smk Turkey Club Brk Wrap Buttery Chicken Wrap Thai Chic Wrap 60 Spinach Ricotta Ravioli Grilled Chicken Caesar Thai Chic Curry Penne Marinara Thai chicken salad Chic Masala Rice Bowl CAB Rst Beef Sand Chicken Veronica Salad 50 Tandoori chicken salad Tuscan Veg Sand Honey Ham Swiss 40 Calzone Samosa Mac & Cheese Spanakopita Panini Potatoes 30 Ched Omelet Croissant 20 10 # sold $ margin: .50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00
- 22. Timetable • Preliminary analysisand meeting. 1/2 day • Store audit. 1 day • Menu analysis. 5 hours • Menu bluesky 3 hours • Recipe writing 5 hours • Ingredient selection 1 day. • Recipe development at home test kitchen. 3 days. • Presentations at BG Site. 2 days • Meet with manufacturers for outsourcing and tasting 1 day. • Total: 10 days work spread over 2 months.
- 23. Menu rejuvenation • Reducemenu and inventory by 25%-50%. • Remove all products that cannibalize each other and make each menu item unique. • Improve all raw ingredients. • Outsource proprietary recipes to manufacturer wherever possible. • Move the menu to the top end of the market the client inhabits.
- 24. Menu Structure • 600products on inventory. • 124 items on the menu • 25% of items selling less than one per day, including some “signature” products. • Another 25% sell less than 3 per day….so half the menu sell less than three per day. • Many items mispriced, far too high or far too low.
- 25. Results of 1stMenu Change • Sales increase: 25% • Food cost decreased: 1.5% • Average cheque increase $1.50 immediately. • Customer count increase 10% • Seasonal feature promotions added, additional cheque average increase of $2.00
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DACUM (day-kum) • Anabbreviation for Developing A Curriculum • A job occupational analysis performed by expert workers in the occupation • An occupational skill profile which can be used for instructional program planning, curriculum development, training materials development, organizational restructuring, employee recruitment, training needs assessment, career counseling, job descriptions, competency test development, and other purposes.
- 27. TRAINING CHEF LEADS THE RECRUITING AND TRAINNG MISSIONOF THE COMPANY DEMANDS SALES AND CHAMPIONS PROFITS AMBASSADOR FOR FUN, PROUD, FRIENDLY, STUDIOUS KITCHENS MAINTAINS PERFECTLY ORGANIZED AND CLEAN KITCHENS FOR TRAINING FOOD QUALITY, CONSISTENCY SET THE STANDARD FOR FOOD QUALITYAND SPEED OF SERVICE CONTINUOUS IMPROVEMENT OF KITCHEN DESIGN, TRAINING METHODS AND OPERATIONAL EFFICIENCY DEVELOP AND MAINTAIN TRAINING PROGRAMS, INCLUDING RED SEAL. MONITOR SUCCESS. TEST AND IMPLEMENT RECIPES, INGREDENTS AND EQUIPMENT MAINTAIN OPEN AND CONTINUOUS COMMUNIC- ATIONS BETWEEN FIELD AND HEAD OFFICE DEVLOP TARGETS TO HIT IN KITCHEN STANDINGS AND ENCOURAGE COMPETITION DEVELOP CADRE OF TRAINERS FOR OPENINGS AND TROUBLE SHOOTING KITCHEN MANAGER MAINTAINS FULL INVENTORY OF HIGH QUALITY UPWARDLY MOBILE COOKS MENU PLANNING, POS INFO INTERPRETATIN -FOOD COSTING FOOD COST CONTROLS. INVENTORY CONTROL, STORAGE AREA SETUP LABOR COST CONTROLS, KITCHEN SCHEDULING. DEMONSTRATE KNOWLEDGE OF EMPLOYMENT STANDARDS, HUMAN RIGHTS, & WORKERS COMPENSATION OPERATES A CLEAN, SAFE, PRODUCTIVE, FUN, KITCHEN WITH A PASSION FOR FOOD AND LEARNING PROFIT AND LOSS STATEMENTS INFLUENCE DINING ROOM SERVICE AND SEATING, FOOD ROMANCING DEMONSTRATE KNOWLEDGE OF NUTURITION, FOOD ALLERGIES HACCP AND HEALTH AND SAFETY PLANS, WHIMIS COACH- LINE COOR- DINATION DAY COACH: FOOD ORDERING, BUILD AND MAINTAIN ORDER GUIDE DAY COACH: ACCURATE INVENTORY PROCEDURE DAY COACH: PREP PAR STOCKS ACCURATE AND FORESIGHTED TO BUSINESS CHANGES SUPERVISE ORGANIZATION AND CLEANLINESS OF RECEIVING, DISHWASHING, PREP AREA AND KITCHEN LINE FOODSAFE QUALIFIED, BASIC FIRST AID DEMONSTRATE KNOWLEDGE OF FIRE SAFETY PLATE SETTING AND BUN LOADING, SANDWICH MAKING CALLS AND COORDINATES KITCHEN LINE SUPERVISES PREP AREA AND MONITORS QUALITY OF PREPARED PRODUCTS IN STORAGE SUPERVISES DISH AREA NIGHT COACH: ENTRY LEVEL RECRUITING, PERFECT CLOSES HOT PREP CLEANS, ORGANIZE AND MAINTAINS AREA: OVENS, STOCK POT BURNERS SELECTS AND PROCESSES APPROPRIATE INGREDIENTS, MONITORS INGREDIENT QUALITY STOCKS, ROUX, THICKENING AGENTS, SAUCES SOUPS: CLEAR, CHOWDERS, CREAM SOUPS FARINACEOUS COOKERY: RICE, CEREALS, PASTA MEAT, GAME, POULTRY: PRIMAL & SECONDARY CUT RECOGNITION. CUTS MEAT, GAME, POULTRY MEAT, GAME, POULTRY ROASTING, BRAISING, STEWING PRINCIPLES AND INGREDIENTS OF BAKING PIES QUICK BREADS: MUFFINS, PANCAKES, WAFFLES, CORN BREAD BISCUITS YEAST PRODUCTS: BREADS COOKIES PASTRIES SOUFFLES AND SABAYON CAKES SUPERVISE AND TRAIN OTHER PREP COOKS COLD PREP CLEANS, ORGANIZE AND MAINTAINS AREA: SINK, SLICER, MIXER, UTENSILS, FOOD PROCESSOR SELECTS AND PROCESSES APPROPRIATE INGREDIENTS, MONITORS INGREDIENT QUALITY WEIGHTS & MEASURES ACCURATE, CONVERT RECIPES SALAD PREP: CLEANS, CUTS, STORES VEGETABLE PREP: CLEANS, CUTS, COOKS, STORES PORTION AND CUT SEAFOOD SALAD DRESSINGS COLD SAUCES SLICED MEATS AND VEGETABLES PUREED SAUCES, MEATS AND VEGETABLES LEADER SKILLS A CONSTANT RECRUITER AS A WAY OF LIFE A GREAT SELECTOR: INSIGHT INTO CHARACTER. QUICK AND ACCURATE PEOPLE READER SINCERITY AND INTEGRITY, A CREDIT GIVER CARING, EMPATHETIC, DEVELOPS RAPPORT AND LOYALTY MASTER OF RELATIONSHIPS AND BALANCE OF LIFE MATURITY AND CALMNESS CHARISMATIC, INFLUENTIAL, POSITIVE, OPTIMISTIC NATURAL TRAINER, COACH, CULTIVATOR AND ROLE MODEL. A STANDARD SETTER. OPEN MINDED, FLEXIBLE, INGENIOUS REFLECTIVE, ANALYTICAL, LOGICAL AND PRECISE. A PLANNER WHO GRASPS COMPLEXITIES EASILY CUTS TO THE CHASE, TAKES ACTION, AND HOLDS PEOPLE ACCOUNTABLE BROILER- GRIDDLE- OVEN CLEANS, ORGANIZE AND MAINTAINS AREA: BROILER, GRIDDLE, OVEN, TOASTER, HOT & COLD TABLES SELECTS AND PROCESSES APPROPRIATE INGREDIENTS, MONITORS INGREDIENT QUALITY BREAKFAST COOKERY: EGGS, POTATOES, MEATS, PANCAKES, WAFFLES & FRENCH TOAST GRIDDLED MEATS, POULTRY, SEAFOOD, VEGETABLES BROILED MEATS, POULTRY, SEAFOOD, VEGETABLES ROAST MEATS, POULTRY, SEAFOOD, VEGETABLES, BAKED CASSEROLES, PIZZAS, PASTAS, PASTRY TOPPED ENTREES COORDINATES AREA, RELIEF CALL, INFULENCE S AND TEACHES ENTIRE TEAM PEOPLE INVENTORIES
- 28. SANDWICH TABLE CLEANS, ORGANIZE AND MAINTAINS AREA: TOASTER, HOT &COLD TABLES SELECTS AND PROCESSES APPROPRIATE INGREDIENTS, MONITORS INGREDIENT QUALITY HOT SANDWICHES COLD SANDWICHES WRAPS OPEN FACED AND FANCY SANDWICHES CANAPES AND HOR D’OEUVRES TOASTS AND GRIDDLES BREADS PANFRY CLEANS, ORGANIZE AND MAINTAINS AREA: RANGE, HOT & COLD TABLES SELECTS AND PROCESSES APPROPRIATE INGREDIENTS, MONITORS INGREDIENT QUALITY A LA MINUTE SAUCES OMELETTES , POACHED, AND SCRAMBLED EGGS PASTAS STIRFRIES RICE BOWLS SAUTEED MEATS, POULTRY, SEAFOOD APPETIZER- FRYERS CLEANS, ORGANIZE AND MAINTAINS AREA: FRYERS, CHEESEMELTE R, HOT & COLD TABLES SELECTS AND PROCESSES APPROPRIATE INGREDIENTS, MONITORS INGREDIENT QUALITY SERVES AND GARNISHES SOUPS FRIED FISH AND SEAFOOD GRATINEE AND CHEESE MELTING FRIED VEGETABLES FRIED MEATS DIPS AND PLATTERS COORDINATES AREA PROVIDES FOLLOWUP TRAINING, MONITORS SUCCESS OF NEW TEAM MEMBERS SALADS CLEANS, ORGANIZE AND MAINTAINS AREA HOT & COLD TABLES SELECTS AND PROCESSES APPROPRIATE INGREDIENTS, MONITORS INGREDIENT QUALITY MIXED GREEN SALADS ROOT VEGETABLE SALADS, SLAWS SPECIALTY AND ENTRÉE SALADS FRESH JUICES DESSERTS FOLLOWS RECIPES, UNDERSTANDS KITCHEN TERMINOLOGY & GENERAL PRACTICE SELECTS AND PROCESSES APPROPRIATE INGREDIENTS, MONITORS INGREDIENT QUALITY SERVES CAKES AND CHEESECAKES ICE CREAM DESSERTS & MILKSHAKES SERVES PIES AND PASTRIES SERVES COOKIES AND MUFFINS SERVES CINNAMON BUNS, CEREALS SELECTS REPLACEMENT FROM DISH AREA RECRUIT SANITIZES TOOLS & EQUIPMENT CLEANS, ORGANIZE AND MAINTAINS AREA: WORKS SAFELY AND CLEANLY, CAYG KNOWLEDGE OF EQUIPMENT AND SMALLWARES TERMINOLOGY RECEIVE AND STORE FOOD AND OTHER PRODUCTS ORGANIZED DISH TABLE AND SORTING AREA ROUTINE CLEANING OF ALL FILTERS AND SINK SLOP AREAS MONITORS TEMPERATURE S AND CHEMICAL USAGE OF DISH MACHINE MAINTAINS CLEAN AND ORGANIZED AREA FOR WASHED TABLEWARE AND KITCHEN UTENSILS PLACES KITCHEN UTENISILS AND CLEAN PLATEWARE IN APPOPRIATE AREAS CLEANS AND ORGANIZES “COMMON” AREAS IN BACK OF HOUSE RECRUITS REPLACEMENT PERSONAL QUALITIES WOW FIRST IMPRESSION, SPARKLING PERSONALITY, GREAT SMILE INTELLIGENT, INTERESTED IN ARTS AND SCIENCES, READER AND STUDIER ENTHUSIASM, ENERGY AND DRIVE PUNCTUALITY, RELIABILITY AND COMMITMENT STRONG COMPETITIOR WHILE MAINTAINING GOOD RELATIONSHIPS TEAM PLAYER, WORKS IN COORDINATION WITH OTHER STAFF A GOAL ORIENTED SELF STARTER DIRECT AND HONEST, TEMPERED WITH A SENSE OF HUMOR A STANDARD FOLLOWER, BUT NOT BLINDLY: ADAPTABLE AND INGENIOUS CLEAN SAFE WORK HABITS. MENTALLY AND PHYSICALLY ORGANIZED WELCOMES APPRAISALS & ACCOUNTABLE FOR OWN DEVELOPMENT
- 29. Personal Qualities • Fantastic1st impression, charismatic personality, great smile • brains, interest in arts and sciences, a reader and studier • well-spoken, articulate • enthusiasm, drive, energy • sense of humor and fun • punctuality, reliability, commitment • team player, history of good relations upwards and downwards • goal oriented, competitive, has tasted success • confidence and self-esteem, no defensiveness
- 30. Personal Qualities • honestywith others and self • a self-starter with initiative • adaptability and ingenuity • follow standards, but not blindly….a smart and cooperative rebel • mentally/physically organized, systematic • clean safe work habits • welcomes supportive criticism, appraisals • productive attitude, strong work ethic, disciplined routine • takes accountability for self development
- 31. Leadership Skills • aconstant recruiter as a way of life • great insight into character, quick and accurate preliminary reads on people • caring, empathetic, develops rapport and two-way loyalty • capable of handling many relationships while still balancing personal life • sincerity and integrity, strong principles • maturity and calmness • drive, passion, fire, fun • patient, supportive, trusting, encouraging credit giver • upbeat, warm, positive, optimistic
- 32. Leadership Skills • aninfluencer • a people investor, shares personal time/space • trainer, coach, cultivator, role model, mentor • learns fast, grasps complex ideas completely • open minded, flexible, ingenious, inspirational • reflective, analytical, logical thinker, an auditor • keen, penetrating, incisive intelligence-- a great planner • logical, clear, concise communicator, computer literate • cuts to the chase, action oriented, holds people accountable
- 33. Rating Scale • Trainee:Has studied all material, can perform every task well, but needs continuing support to perform consistently and speedily for the guest. • Apprentice: Performs all tasks perfectly, consistently and quickly, but needs support from time to time. • Master: Performs all tasks perfectly at all times due to foresight and managing the environment and resources. • Trainer: Influences others in the performance of their tasks and managing their environment and resources. A visionary and detailed teacher.
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