Food Service System Management Project Raghad Alwuhaili Amanda

Food Service System Management Project Raghad Alwuhaili, Amanda Matthey, Brunilda Baloga, and Diana Roberts

History ● 1998: Chianti Il Ristorante opened in downtown Saratoga ● 2004: Forno Bistro opened in downtown Saratoga ● 2012: Boca Bistro opened – Spanish Bistro and Tapas Bar in downtown Saratoga ● 2014: The DZ Farm was purchased

The mission at Dz operation is to always provide our guests with a superior level of service, cuisine, and hospitality to create the most memorable dining experience.

Leadership ● David Zecchini, President ● Nancy Bambara, Vice President and Chief Operating Officer ● Fabrizio Bazzani, Executive Chef ● Debora Zecchini, General Manager

Restaurant Layout ● 120 seats ● Main dining room ●Private dining room ● Bar ● Chef Table ● Seasonal patio ●Kitchen - open, focal point - receiving, dry storage, refrigerated and freezer storage

AMBIANCE ● Tuscan architecture ● Lighted bar ● Metal art work ● Rustic red walls ● Hard wood floors

Menu ● Northern Italian ● Extensive menu ● Specials change daily ● Features: artisan breads, pastas, homemade sausage, dry steaks, carpaccio, fresh seafood and risotto

DZ Farm ● Supplements produce/herbs used in restaurant kitchens ● Venue for weddings, cooking classes team building activities, and corporate outings

Typical Guest ●High-end ●Special events. Birthdays, Anniversaries, Corporate events. ● Core market: 3554 years of age ● Secondary market: Singles, 25 -34 years old

Employee Training ● Classroom and floor training 1 week ● Classroom training: menu, corporate philosophy, floor presence, allergy protocol, and product knowledge ● Daily quizzes ● Final exam ● Live meal ● Serv. Safe – 5 employees trained with 2 present at the restaurant at all times

Budget ● Each management team is given a budget ● Based on previous year costs plus a 2% increase as inflation/growth factor ● Chef orders food based on weekly budget ● Special prices based on weekly projection ● Breakeven point at 100 meals per day

Purchasing Kitchen Manager/Chef, Assistant Manager/Sous Chef are in charge of ordering food ● Centralized purchasing of liquor, wine and beer for discount purposes ● Food ordering is kept unique to Chianti ●

Receiving ● Kitchen Manager/Chef, Assistant Manager/ Sous Chef, Front of the House Manager, and Assistant Manager are all in charge ●Items are checked against a purchase order ● Deliveries checked in as soon as they arrive, invoice signed and food is moved to proper storage area ● Receiving area located in the back of restaurant ● Easy access to dry and cold storage ● Large receiving area ● Meat, fish and produce are checked in by weight ● Canned goods counted ● Discrepancy report is filled out if defective product is found

Storage ●All available staff assist with food storage ● Locks on doors and security cameras ● Storage areas clean with good ventilation ● Food clearly marked and has a defined space ● Food is off the floor and away from walls for circulation ● Food temps checked and recorded twice a day ● Food held above suggested temps for more than 2 hours thrown out ● Storage area cleaned each night ●Very little excess waste – first in – first out system (FIFO) in place

Production ● Handwritten prep guides ● Standardized recipe system ● Portion cups/scoops of different sizes used to control portions ● Head Chef has the authority to change recipes, but all cooks help make recipe decisions based on market prices and guest feedback ●EXPO makes sure food is matched with each ticket/table

Sanitary Conditions Master cleaning schedules Clean and orderly Daily sanitizing of kitchen Proper sanitizing of counters ● Monthly pest control inspection ● ●

Quality Control ● Food delivery – POS System ● Visual inspection of meals by Chef/Sous Chef before food leaves kitchen ● Random taste testing ● Verbal feedback from guests ●HAACP Program for dry ageing steak process

Catering 30% of business produced by catering affairs ● Large room for business meetings and special occasions at Chianti ● DZ farm/banquet facility ●

Community Service Raising Dough ● In-restaurant Fundraising events ● Wine and Food Tastings ● Matched Donation and Guest Fundraising ● Food Donations ● Volunteer Efforts ● Social Media Fundraising Campaigns Toys for Toga ● Collect new, unwrapped gifts and cash donations and distribute to three local charities: Franklin Community Center, CAPTAIN Youth and Family Services and Mechanicville Area Community Services Center.