reflection
Introduction Operational dates: Restaurant trials: Week 3 to Week 5 Dry Run: Week 5 Open to Public: Week 6 to Week 9
Venue Restaurant Alpina, Brig
Theme Swiss restaurant with ethnic influences.
Pax Minimum 15 to maximum capacity.
Format Bistro
Module Leader Mr Paulo Vieira
Ms Manatsanan Charoensuk
Operation Time Number of guests Number Staff Format
Open to the public from 11h30 to 14h00 (last Order at 13.00)
Maximum capacity of 35 pax for lunch and 50 for dinner
Min. 3 Service Staff Min. 3 Kitchen Staff
Table Service
Concept
The aim of this simulation is for the students to develop all the skills to plan and run a successful and profitable restaurant. And how to achieve that? For example;
• To develop operational procedures for the business • To be aware of the current business situation: Local, food trends, financial, seasons • To implement several strategies: Selling techniques, Cost control, HR management • To measure the right balance between effort and results • To increase/maintain the restaurant’s reputation
FINANCE Pricing
Menus Prices (2 or 3 course menu) are predetermined by the faculty as per below:
3 courses of Fish/Meat 29 CHF
3 courses of Vegetarian 24 CHF
2 courses of Fish/Meat 25 CHF
2 courses of Vegetarian 20 CHF
Format of the menus (Compulsory) • 3 Course Menu (3 Starters, 3 Mains and 1 Dessert) • Vegetarian option must be available for every course.
Example of order taking for 2 course menu:
• Starter & Main/ Starter & Dessert or Main & Dessert)
Costing • Food: Below 40% • Beverage: Below 20%
Budget
Guaranteed by the University
• Food: 10.00 – 12.00 CHF/person.
• In case of “Special/ Daily offers “must be in line with the pricing policies • Beverage: According to consumption, proper counting and requisition, inventories and
stock control are part of student’s responsibilities. • Linen – Must be ordered through the F&B manager, for financial record, consider 5 CHF
per KG • Labour cost – 20.00 CHF per hour. • Fix cost - 75.00 CHF per operational day • Renting - 90.00 CHF per operational day.
Budgets cannot be allocated to another department as specified above
Payments. The payment and closing of each bill shall be made by only assigned member of the day.
In case of complaints, special guests, vouchers, etc. discounts or compensations can be offered only by previous authorization from your lecturer or the Management.
The person below are entitled to waive their meal and beverage consumption, including for their guests:
• Dean: Ms Tanja Florenthal • Assistant Dean: Mr Jorge Arnanz • Director of Operations: Mr Christain Konrad • Assistant Operations Manager: Mr Matthew Lee • Invited guests by the above authorized person
In addition:
• In case of missing money at the end of the shift, the amount missing will be integrated by tips. • In case of wrong registration of bills, inform the lecturer immediately.
Dry Run: Week 5 A dry service round for staff members and term 7 students is to be organized in week 5 to get a clearer picture of the service experience from both guests and the restaurant team. It is to be seen as a “rehearsal” for the upcoming business.
Instruction:
• The dry run must be seen as real test for the procedures and management.
• The invited students are entitled of either one soft drink or a glass of wine.
• Free of charge on all tables.
• Internal guests only
Marketing Thorough market, competition, and trends research in charge of advertising the operation and running an IG account, the use of digital marketing is essential.
All, final communication must be approved by the module leader before any printing action.
In case of any alternative marketing strategies, the plans must be discussed and approved in written form by your lecturer and/or the operations. Be mindful with copyright and advertising policies and permits.
Reservation All the reservations must be regular ly updated. Every morning (on your working day) before 7 am, a book ing summary must be sent to the following:
• Director of the Operations • F&B Manager • Chef’s Instructor
Additional Information: • Each booking request must be answered as fast as possible (Max in 8 hours). • The email should be replied with language the guests initially communicated. • The “Fully Booked” need to be agreed with your lecturer (Service and Chef Instructor) and
Operation Management. • Walk in are ALWAYS welcomed. • All the FO team need to be aware of the booking situation as well as the BH
Operation Procedures Summary
• Operation time to the public from 11h30 until 14h00 • All food orders need to be supervised by Executive Chef • The accounting manager must follow all the expenses and incomes from ALL departments. • Beverage orders, purchases, and bookings to be supervised & coordinated by the GM. • Linen’s requisition forms must be passed to the F&B manager 2 weeks pr ior to the event.
DEADLINES
The following tables aim to provide the student some brief guidelines of each task’s length and its deadlines: Kitchen
Tasks Responsibl e Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Week 8
Week 9
Week 10
Week 11
Introduction (Classroom) All
Menu Creation Kitchen Team
Uniform Collecting All 1st Purchase Order Trial Period Photos shooting (optional) Finalised Menu (ENG) Final Menu Translation Dry Run Restaurant Opening Gala Dinner Menu Creation Finalised Menu (ENG) Final Menu Translation
Inventory and Cleaning Kitchen Team
Returning Uniform All Service
Tasks Responsibl e Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Week 8
Week 9
Week 10
Week 11
Introduction (Classroom) All Marketing Plans Marketing "We are back" sign Marketing Equipment Inventory All Linen Order F&B Marketing communication Marketing 1st Bar Stocking F&B Questionaire & QR Code GM Reservation Management GM Dry Run All Restaurant Opening All Weeking Update New Email List GM Bar inventory & Order F&B Sales Report & Cash Handling GM
Inventory and Cleaning Service Team
Post Event
Operational
After the last service it is required by the group: • Closing inventory – not perishable • Closing inventory - Perishable • General cleaning. • Emptying the fridges.
Academical
Final Budget with costs & revenue summary needs to be ready for the official financial closure of the operation with the Operation Director and Module Lecturer.
Due to the nature of the simulation a closing presentation it is in order: • Focus on the managerial aspects of the simulation • Financial results as real live solution to balance the cost and to keep the business running • Detailed Financial breakdown of each menu/ course to develop a true sale mix Matrix. • Group solutions to challenges and how to shift them in a real business.
Summary
• Every department needs to have a job description: stating what exactly will be done before, during and after the event
• Keep your module leader in copy of every email – clear communication is key; only 1 person per team will take care of the communication with the operation’s department.
• Don’t approach any staff members before confirming with the module leader as some require having scheduled appointments
Team breakup prior to service (weeks 1-5):
• Kitchen: preparing menus.
• Restaurant Manager: Supervise all, access to mail and answers, bookings,
• Service Manager: In charge of training, providing information’s
for the items to be added on the POS, Service Equipment,
inventory
• Sommelier / Bar Manager: In charge of passing beverages order and inventory. All orders must be filled out in a requisition form and signed by the lecturer before passing to the relevant department.
• Marketing: In charge of advertising the operation and running an IG account Thorough
market, competition, and trends research
• Finance: Collection of all receipts and invoices, forecasts, menu & drinks calculations, day by day financial updates
• Human Resources: in charge of organizing rotation, scheduling, job descriptions