Food Professional Initial Goal

September 23, 2011

September 23, 2011

Initial Goal Statement

Final Project

My job can better benefit from a case study on how to increase sales through a menu analysis project. For this reason, I have selected for my final project to do an analysis of the New River Officers' Club Catering and Lunch menus to increase sales. Not only will this project benefit MCCS as a whole but will enhance my knowledge of how to create and control cost.

First, I will have to determine the team that will help me achieve this goal. The team should consist of the General Manager, Asst. Manager, Catering Manager, Accounting Department, Marketing Department, Lead Waitress and Day/Night Managers. By including other management to get their views and suggestions will help this project become a success.

Once the team has been established, the first step would be to take a look at our current menus and pricing. My goal is to discuss current menu prices and compare if they are reasonable. We will need to consider price changes or even withdrawal of menu items from the menu. I would like to chart the best sellers to the weakest sellers. By doing this, we can eliminate items that are not sellers and even introduce new menu items. This can help increase profits . Comparing our menu to other military catering menus and local catering menus will also allow us to see where our position is. All menu items will have to have a cost card to determine the pricing and portion. This will also help in determining if the item should be included on the menu.

Menus are on the most powerful merchandising tools. They are the cornerstone of our club image and success. Everything that makes our operation special and profitable flows from the menu; our atmosphere, concept pricing, cost-control strategy and kitchen functionality. This is where marketing will come into play. Menus have to be catching. The design is important. The menu design and outline can make a difference in our bottom-line.

Not only is controlling food cost, marketing and creating new menus increase sales but also staff. Staff training can be the difference between success and failure. As a Chef, I want to be able to get the most out of every employee in the facility. This leads to controlling labor cost. We have to control labor cost without affecting our customer service. I would like to implement a program to where at any given time, labor can be checked. This can help to determine if there are too many people working an event. To control labor cost, one of the first things that need to take place is sound scheduling and improving employee productivity. To increase productivity, we will have to produce better training and to hold employees accountable. Charting our labor cost for the next couple of months