4/29-5/6 Meeting Notes

Ni-Kome Manager Meeting

-       New Karaage, juicier, looks more like tempura chicken. If busy, we can parcook for faster cooking.
-       Adding Togarashi to the Kewpie on Karaage for flavor and presentation
-       Gonna have to come up for something for ticket times with edamame, shumai, when sushi is backed up. Looking for ideas to help out with that. People not wanting to have to walk up to get one item then come back for sushi.Andrea suggested a heat lamp for ramen expo line, so we can keep those items hot while waiting on sushi. Emily will order.
-       Now being charged for linens. Might have to back pay for previous. Need to order our own linens from now on.
-       Worcestershire sauce packets were special ordered by Take in December, we are unable to return them because Take special ordered them, Kayo and Take will take them.
-       Specials: FG wants specials from us more regularly.
-       Emily wants to add the corn to the full menu, as well as more toppings. Customers asking for more options. Deciding between canned and frozen corn this week.
-       We normally order two cases of each Coke product since it was 2x a week, but now going to four cases of everything we normally order from Coke since it’s 1x/week. Went through two cases of Topo over the weekend, Thursday Coke will be bringing in the products.
-       Eco products came in. Thinking about adding a to-go charge.
-       Some bad reviews over the weekend. Veggie broth came up a few times. Going to make it just like Daruma’s tomorrow and see the difference. Some folks not using the correct amount of broth. Andrea will be monitoring this week. The spicy bomb is getting reviews about not being spicy. Also noodles are doughy, Kayo has noticed this as well. Need to watch the noodle temperatures. Another about noodles too short. Erik said Ramen chefs bringing them out too early and they dry out while waiting and them they break when stirring.
-       Jacob Miller not allowed to come back/pick up shifts. Could be the inconsistent ramen culprit.
-        FG management not touching tables like they should be. Emily will bring up at meeting.
-       Some negative reviews about service. Cashiers to encourage customers to come back and give feedback or come up to let us know how it is so we can remedy service/food complaints before they go to the review sites.
-       Peter/Kome folks breaking down sushi too early, and it’s rubbing off on the newer folks.
-       Tips went from 18-20-22 and now it’s 10-15-20(ish) and employees are feeling that hurt. Going to 15-20-25 or back to 18-20-22.
-       No more hats, Ramen is now wearing bandanas too. Emily said hair has been found in the food. Andrew will show them how to put it on correctly and not just as a band how they sometimes wear it.

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