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KITCHEN

Improve Workflow &


Implement System Sept Oct Nov Dec
Department in
charge
Follow
up by
Kitchen Step by Step with photo
X Ready
Training
Reservation System Training Ready Kidd
Food Quality control checklist X
Ready Review/Finetune Lucas
New Pos System Study Launch Review/Finetune IT
Menu Printing Launch BD
New menu promotion Brainstoming Printing Launch Marketing
Renovation Planning
Start
Renovation Project
Kitchen Training X ongoing ongoing ongoing Lucas
Service Training X ongoing ongoing ongoing Kidd
Improve Awareness
Food review Sourcing Sourcing Launch Marketing
Christmas Special Study Printing Launching Marketing
Hiring corporate sales staff X implement staff on board HR
Hiring for peak season X Study Implement Hiring HR
Others
New Menu & Renovation Launching
Senjyu
Increase Awareness & 1st
Trial J an Feb Mar
1) Increase visible in immediate
area (Bunting, signage or
lighting box) done
Studying
Location Planning Launch with Special theme
2) Bring in corporate lunch
crowd
Within e@curve via below the
line(to target e@curve on first
3mth,3mths after target outside
e@curve) x x Sales Target RM8K (Jan-Mar)
4) Citibank SMS / Mail Blast (for
themed menu & Other Senjyu
updates)
Launch
6) Senjyu Website
enchancement improve version x x
7) Other Social Media Activities
(Blog review, youtube, twitter,
facebook) x x x
8) Food review (Media, Food
blogger, or celebrity)
Launch
9) Expansion (1 new outlet)
J apanese Feel J an Feb Mar
Freshness Guarantee J an Feb Mar
1) Improve quality of ingredients
To source
Tamagoyaki
To source
Edamame To source ebi nobasshi
2) Variety of seasonal items (4
seasons)
Launch
3) CK standard ingredients
support
X X
Start Support 20%
1. Donburi & Sukiyaki Sauce
2. Yakiniku Sauce
3. Chicken Boneless Leg - 120gm
4.Chicken Katsu - 100gm
5) Freshness Campaign X X
Launch
Increase Royalty & To buy
in New Concept J an Feb Mar
1) Review VIP card System/
Mechanism
Study(VIP Card-benefit of the card) Study Planning
2) mail card exclusive invitation
with speical priveledges for
freshness campaign / Omakase
/ themed menu
Planning Planning Launch
Improve Customer Dining
Experience J an Feb Mar
1) Food quality checklist
Launch
2) PDA ordering system X
Soft
Launch
Launch
3) Reservation system
Launch
4) Audit system X X
5) Per 1000 ordering system
Launch
Finetune/
Review Relaunch
6) Training system (step by
step) -kitchen & service(new
menu) X X X
7) Launching operation manual X X X
8) Increase local staff rate
X X X
Note:
April May J une J ul
x x Sales Target RM8k (Apr-Jun) x
update x x update
x x x x
Launch
April May J une J ul
April May J une J ul
To source ikura To source Tobikko
Launch
X X X
Start Support 40%
1. Mentai Mayo Sauce
2. Senjyu Salad Dressing
3. Salmon Fillet (Half Fish)
4. Salmon Fillet - 140gm
5. Cod Loin - 140gm
6. Saba Fish Fillet
7. Curry base - 180ml
April May J une J ul
Planning Launch
Review/Finetume
Relaunch
Planning Planning Launch Planning
April May J une J ul
Finetune/
Review Relaunch
X Launch
X X X X
X Launch
77%
Aug Sept Oct Nov Dec
Studying
Location Planning
Launch
with Dec
Special
Theme
x
Sales Target
RM12k (Jul-
Sept) x x Sales Target RM12k (Oct-dec)
Launch Launch
x x update x x
x x x x x
Launch Launch
Study
Plan Launch
Aug Sept Oct Nov Dec
Aug Sept Oct Nov Dec
To source black
cod
Complete
6 items
Launch Launch
X X X X
Start Support 60%
1. Salmon Kabuto
2. Ponzu Sauce
3. Salmon Belly
4. Kaki Fry
5. Maguro Fillet
6. Sushi Vinegar
7. Aust Beef Striploin Sliced - 100gm 8.
Aust Beef Cutlet - 100gm 9.
Hamachi Fillet (Half Fish) 10.
Hamachi Kabuto 11.
Potato Salad
(all Sashimi Items)
Aug Sept Oct Nov Dec
Planning Launch Planning Planning Launch
Aug Sept Oct Nov Dec
Review for
new menu
Launch X
Review for
new menu
Launch X
Review for
new menu
Launch
X X Launch
Department in charge Follow up by
Project/Marketing done
Marketing
Marketing
done
Marketing done
Marketing done
Marketing
done
BD
done
Department in charge Follow up by
Department in charge Follow up by
Purchasing
Purchasing/Marketing done
CK
Marketing
Department in charge Follow up by
Marketing
Marketing
Department in charge Follow up by
Lucas
IT
Kidd
Rain
Lucas
Training
Training
HR
Senjyu
Increase Awareness & 1st Trial
Tie up with coupon
Coperate Sales (private function)
Japanese airflown item
New Menu
Ipad implementation for promotion item
Ipad to link with menu
Foursqueare and Facebook enhancement
Member Card
Enhance Menu
Source New Beverage
Soruce New Dessert
Seasonal Menu
Tea Time Set
Source New Item for 2013 menu
Staff Training
Horeca School of Excellence
Checklist
Inhouse staff training Svc
Inhouse staff training Ktc
Promotion
Look into QR code
Linkedln
You tube
Food Blog
Increase Dining Experience
Mystery Shopper from Sakae Database
Monthly invitaion for regular customer for food test
Blogger invitation
Speacial theme dining
Sell out to customer our existing product
Al-Fresco Dining
J an Feb Mar
Plan Execute Execute
Winter Item Source Launch Spring Item Source
Plan Photo Shoot Fine Tune
Plan Fine Tune
Update
Plan
J an Feb Mar
Plan Source Execute
Plan Source
New Year Valentine
Plan Source Launch
J an Feb Mar
Basis Serving Traning
Management Checklist
Product
Equipmet Menu Refresh
J an Feb Mar
Plan Execute
Plan
Plan
Plan
J an Feb Mar
Plan
Launch
Plan
Invite
Plan
Plan
Plan Execute
April May J une J ul
Plan Execute Execute
Plan
Launch Launch Summer Item Source Launch
Execute
Execute
Plan Fine Tune
Update Update
Plan Launch
April May J une J ul
Execute
Plan Source Launch
April May J une J ul
Wine knowledge
Waiter/Waitress Checklist Bar
Product Fine Tune
Web Order Usage 1000
April May J une J ul
Plan
Execute Plan
Execute
Execute Plan
April May J une J ul
Launch
Launch Launch
Invite Invite
Dine in the dark Plan
Sell Salmon Sell Saba
Portable Bar Execute
Aug Sept Oct Nov Dec
Plan Execute Execute
Launch Autumm Item Soruce Launch Launch
Plan 2013 Plan 2013 Plan 2013
Launch
Update Update Update
Aug Sept Oct Nov Dec
Fine Tune
Fine Tune
Merdeka X-Mas
Plan Source Launch
New Item Source
Aug Sept Oct Nov Dec
Sake Training
Kitchen
Checklist
Fine Tune
Service Service Fine Tune
Chemical Utensil
Aug Sept Oct Nov Dec
Execute Fine Tune
Execute Fine Tune
Plan Fine Tune
Execute Fine Tune
Aug Sept Oct Nov Dec
Launch Launch
Launch Launch
Invite Invite
Wine Pairing
Sell Tuna
Private
Event
Department in charge Follow up by 2012 direction
Marketing Kidd/Bong concentrate selling more beverage
Marketing/BD Frankie to increase AC to 150
Marketing/Marketing
Lucas tie up with coupon that run 2 outlet together
BD
Lucas 2 different outlet selling same item with a outlet selling different
IT Frankie use ipad for seasonal item
IT Frankie
Marketing
Frankie
Marketing
Bong
Department in charge Follow up by
Puchasing Bong
Puchasing Bong
Puchasing Lucas
Puchasing Lucas
Department in charge Follow up by
Training Frankie
Training Frankie
In House Bong/Kidd
In House
Douglas
Department in charge Follow up by
Marketing Frankie
Marketing Frankie
Marketing Frankie
Marketing Frankie
Department in charge Follow up by
Marketing Frankie
Marketing Kidd
Marketing Yee Thing
Marketing Lucas
In House Lucas
In House Kidd
2 different outlet selling same item with a outlet selling different

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