Post on 14-Nov-2014
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THE CHOP HOUSEBY
WOOLOOMOOLOO GROUP
January 23, 2014By Ariunzaya Khurel
What we are going to talk?
Hygiene & Cleanliness
Food Safety
Menu
Purchasing & Receiving
Storing
Issuing & Production
Customers Services
Worker happiness index
Management Vision
Conclusion
INTRODUCTION
HYGIENE & CLEANLINESS
3,000 sq. ft. Indoor & Outdoor Area Different sitting environment Smoking vs. Non-smoking High tables/high chairs Wooden tables/chairs Air-con vs. open air Every day cleaning Stainless steel cutlery Security cameras Toilets out at the mall
FOOD SAFETY
Kitchen seems to be organized Yes on standard uniform No on cooking hat No on mask No on gloves
FOOD SAFETY
Risk of Individual drink mixing with
the customer’s food Timing of pre-cooking some
side dishes that comes along with main food eg smash potato Management consistently
checking the quality of the food to see if there is rotten food or ingredient The boss comes every month
for a week to visit the Chop House Air-tighted lid container for
condiment
MENU
Leather covered menu – more presentable
Plastic covered – more durable Very clear description of each
food item - helping customers to choose With Picture of some food items
– more attractive Clear price on the menu
MENU
Beside food menu, they have drink menu Menu is in a shape of cutting board with handle on top Not so user friendly to flip over the page Menu is clean and easy to read Very informative menu with clear price and what drink they serve Happy hour vs. non happy hour Details of making of the beer and cocktails
Head chef is responsible for purchase
High quality meat from Australia and
New Zealand Other food ingredient from
overseas Formal competitive bid buying
for meat Air-flown to Singapore Cut & pack by head chef in a
local butchery shop Head chef has poultry license
PURCHASING
RECEIVING
Specific permanent location for receiving The black door is another
entrance to the kitchen Receiving happening before
restaurant opening hour that is receiving before 11am Chef receives the ingredient
personally Check quality and quantity Arrange proper storing
STORING
No frozen meat Keep in temperature room Two places to keep meat This one can serve as a showroom No meat is melting or freezing Vegetable stores in proper place Potato in dry basket
ISSUING & PRODUCTION PLANNING
Head chef is the top manager Head chef is managing the production of the kitchen Each kitchen staff has his responsibilities organized by head chef Some is responsible for cooking meat Some is responsible for dessert Some is responsible vegetable Some is responsible for cleaning Head chef has final decision if there are issues coming up
QUALITY OF CUSTOMER SERVICE
Friendly and smiling staffs Correct cool drink served Tasty hot food Waiter is attentive Food waiting time is not
long TV and music Manager is the person responsible for happening in the restaurant
HAPPINESS INDEX OF WORKERS
Young teammates Willing to help each other Experienced manager Willing to teach and accept mistakes of staffs Good pay Work as a team 15 staffs under the manager Get tips Computerized ordering
device helps reduce communication errors Home feeling Want work long term
MANAGEMENT VISION – NEW IDEA
First of this type of beer self serving system in
Singapore The card is just like an ez link card SGD 5 for the card and top up any
price as you wish Tap the card, get the beer, tap the
card and close your bill Two different types of beer in one
machine In case of lost of card, the card owner
has no loss as restaurant has record who owns this card Management always look for new and innovative ideas to serve to the customers Planning to open second Chop House Under 18 can’t drink alcohol
MANAGEMENT VISION – INTEGRATED FOOD SERVICE COMPUTER SYSTEM
Ensure order is correctly communicated to kitchen Same order information to cashier Keeping track on stock level of food ingredient No mis-communication between waiter and kitchen No mis-communication between waiter and cashier Updated record on stock level
CONCLUSION
Restaurant
Food
Workers
Service
Customers