Tour of Food Service Establishments Assignment Form

Report Number 1 2 3 4 5 6 7 8 9 10
Team Letter - circle one A B C D E F G H I J K L
Date of Tour_04/5/2014____
Name of Student: Alec Grieselding

Tour of facility provided?
(circle yes or no)
YES no
Name of FS
Establishment
Bloudn Mediterranean Cuisine
(Owner - Leonardo Dehabey)
Type of
foodservice
(circle one)
Commercial
(Restaurant)
Non-commercial
(School,hospital)

Number of
meals served
per day
Breakfast
N/A
Snack
N/A
Lunch
445 per
week
Snack
N/A
Dinner
800 per
week
Snack
N/A
Estimate of weekly food cost? $5000/month $1250/week
Average check amount customer spends for meal ( if applicable) About $15-18
Amount allotted to spend per customer if in school, hospital, long term car facility. ( $2.00/ meal ) or
($7.00/ day) if applicable for this establishment, not available for dining halls
Total Number of
employees? 15
How many hours a day are
considered full time?
40/week
How many full time
employees on staff? Half
How many Part-time
staff? Half
Prime Vendor?
Circle yes or no
YES no Who is the prime vendor?
Sysco and Jerusalem Foods (out of Michigan)
Trends in business?
Yes, they are substantially busier for dinner than lunch. Tuesdays are notorious for being the slowest day of
business for the week. Friday and Saturdays are the busiest dine of the week. Monday revenue is grossed mostly
from carry out orders rather than dine-in.
What is unique about this operation?
All menu items including sauces and dressing are made in house, homemade. It is a family owned and operated
restaurant.
Favorite part of job?
He enjoys being his own boss/networking with customers and producing a fine and valuable product.
Least favorite part of job?
His favorite part of the job also relates to his least owning his own business sometimes feels like it owns him.
Networking with customers can be exasperating and producing a fine quality product CONSISTENTLY
requires good training and motivated employees, which can be hard to find.
How often is establishment inspected and by what agency?
Inspected by the Lucas County Health Department whenever they want to come in.
S.W.O.T. analysis to include:
Internal Strengths/ Weaknesses
Internal Strength premium product and well organized.
Internal Weakness - Being a new business that is working out kinks and finding reliable employees.

External Opportunities/Threats
Competing businesses with like products in the area.

What do you (as the student) recommend to improve the operation?
Since the owner and family of this operation are local and friends of my family, I have seen it evolve from its
first opening. It is has greatly improved its menu items and added a full-bar to the establishment, along with
many other additions. I believe that the operation needs to reach further than local business or it will fail to
grow. It is a unique choice of cuisine for the area and needs to emphasize this in order to create more revenue.