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