FB DIVISION

MAKASSAR BOOTCAMP - 2023

FB PRODUCT

PEOPLE

ELECTRICITY GAS AND SAFETY

PRODUCT

HYGIENE & SANITATION

PEOPLE

As Executive Chef

• Culinary expertise
• Embrace technology
• Focus on sustainability
• Create innovative menus
• Develop your team

​

​

​

​

​

​

​

PRODUCT

Breakfast, A la carte, Promo and Banquet

• Quality of food, ( Fresh and Tasty) - Great Presentations & Concept
• Monthly Special Menu results need to be checked
• Control left over food and try to cook a-la menu
• Food in the trash is 100% food cost!

​

HYGIENE & SANITATION

​

• Kitchen must smell fresh, if not - clean it!
• Hand washing stations should have Soap, Hand sanitizer, and Paper towels
• Dish Machine should be working well and have hot water temperature is 82 degree celsius - minimum
• Butcher, Cold Kitchen, and Pastry should have good AC. Cold!
• All foods in the chiller should have a Blue Label,and yellow for freezer, must well organized and covered.

HYGIENE & SANITATION

​

Kitchen area should be clean at all times including, hiding places behind the stove, under the tables, the exhaust, all gutters, grease trap, walls and ceilings - Daily

​

Clean the floors, pots, pans, dishes.

​

1. General Cleaning regularly and correctly and disinfectant.
2. Avoid the presence of cockroaches

HYGIENE & SANITATION

​

Receiving area should be clean and sanitized, and must have the chemical VG Wash to disinfect the Fruits, Vegetables and Eggs

HYGIENE & SANITATION

GARBAGE ROOM

​

• Wet garbage room must have an AC to avoid bacterial growth.
• Consistency do daily cleaning and disinfectant.
• Floor and wall must use ceramic tiles - Avoid Mold
• There must be a separate wet and dry garbage room

​

ELECTRIC, GAS, & SAFETY

​

Electricity, Gas and Safety

• Gas Alarm detector
• Fire blanket and Fire extinguisher Class K
• Fire suppression, standard pressure gauge 175 bar
• Fire suppression nozzles must be direct to the fire.
• All stove pilots and thermostats must be working well.

​

​

ELECTRIC, GAS, & SAFETY

​

Temperature

• Chiller Temperature should be 3-4 degree Celsius
• Freezer Temperature should be -18 to -24 degree Celsius

​

Lighting in the Kitchen should be 300 Lux minimum

​

​

ELECTRIC, GAS, & SAFETY

​

• Do Not used a wok or pan to do deep fry the food …..Safety is the main issue

​

• Using a wok will easily cause a fire (strongly not recommended )

​

• Must use Deep fryer machine

​

​

​

AVERAGE AUDIT SCORE

Q1 2023 vs Q1 2022

​

82% VS 88%

TOP 5 FAILED AUDIT ITEMS

Audited by Corporate Executive Chefs

AVERAGE AUDIT SCORE

Q1 2023 vs Q1 2022

​

82% VS 88%

General

FB profit percentages YTD should be inline budget or above budget

General

It is mandatory to have maintenance contracts for kitchen equipments with kitchen equipments vendor or local vendor;

TOP 5 FAILED AUDIT ITEMS

Audited by Corporate Executive Chefs

3

General

Food cost YTD should be inline budget or below budget

General

FB revenue YTD should be inline budget or above budget

1

2

3

4

General

All rack chiller and freezer must always clean, sanitized and not rusty;

5

FUTURE PLAN 2023 - New Menu

Menu Selection

​

The choice sample menu plan concept

• Lets share
• Raw
• Green
• Bowl
• Perfect Wok
• Comfort / your choices
• Good braised
• Crispy
• Hearty
• Sweet

​

Lets share / small bits

Indonesia - Asian

Crabs Croquettes - Corn furikake - Bali Lilit sate - Yakitori mikkusu - Dendeng Batokok

​

• ​

Comfort/ your choice

Indonesia - Asian

Crispy chicken sambal manga - Rendang - Chicken satay - Lamb shish kebab - Udang Balado

​

Crispy

Indonesia - Asian

Crab rangoon egg roll - Fish Tacos - Chicken egg roll, - Chicken kamikaze - Chicken strip - Chicken garlic

One for all

Asian - western

Beef Galbi - Beef ribs - Chicken - Seafood - Lamb

​

Good braised

Indonesian - Asian

Chicken wonton - Ribs rice noodle - Fish cake soup

​

​

Perfect Wok

Indonesian - Asian

Fried rice - Noodle - Crispy fish fragrant sauce - Phad Thai - Sichuan beef ribs

Sweet

Simple - Fast - Tasty

Banana affogato - Pisang bakar - Chocolate delice/w peanut

​

FOOD TEMPERATURE

​

Link Video

FOOD AND BEVERAGE SERVICE

DENNY S. WASANA

FOOD AND BEVERAGE PERFORMANCE

Q1 2023

TOP HOTEL CENTRAL & EAST AREA by FB Revenue� YTD Q1 Jan-March 2023

​

TOP HOTEL WEST AREA by FB Revenue �YTD Q1 Jan-March 2023

​

TOP HOTEL ALL AREA by FB Revenue �YTD Q1 Jan-March 2023

​

AVERAGE F&B COST PERCENTAGE vs BUDGET

YTD Q1 Jan - March 2023

​

​

AVERAGE F&B PROFITABILITY vs BUDGET

YTD Q1 Jan - March 2023

​

​

2023 number of questions are 95.

CORPORATE F&B SERVICE AUDIT SCORE TARGET

85%

AVERAGE CORPORATE F&B SERVICE AUDIT SCORE

As per YTD April 2023

​

​

Aggregation of Marginal Gains

Also works the same in reverse

Aggregation of Marginal Losses

Habits in our team (good or bad) are the result of many small decisions over time.

​

GOOD

Improving by just 1% may not be noticeable, but good decisions will be meaningful and positive in the long run - Kaizen.

​

BAD

If our team has bad habits, it is usually not because something happened overnight. The junior may copying it from the senior, and it becomes the Team’s habit.

​

It’s the sum of many small wrong choices - a 1% decline - leads to bad results.

​

​

​

1. Departmental Profit % below budget.

​

2. F&B Revenue bellow budget.

​

3. Refrigerator or Bar Undercounter chiller not cleaned properly.

​

4. Staff didn’t serve some bread with butter / crackers with fresh sambal while waiting the food to be served.

​

5. The Bar's knife and Chopping Board are not green or in good condition.

​

6. Open canned milk and canned fruit for cocktails moved to another container.

MOST COMMON AUDIT ISSUES �Q1 2023

F&B ReviewPro KPI - CENTRAL & EAST

Score Evolution - Survey 8.98

Semantic Positive Mentions 83.2%

​

AVERAGE F&B SCORE EVOLUTION - SURVEY

As per YTD 7 May 2023

​

​

favehotel Kelapa Gading 9.80�Aston Niu Manokwari 9.67�Aston Tanjung City 9.45�Harper Malioboro 9.41

favehotel Kelapa Gading 9.80

Aston Tanjung City 9.45

Aston Kemayoran 9.37

Grand Aston Puncak 9.29

Favehotel Hasyim Ashari Tangerang 9.29

​

Aston Niu Manokwari 9.67�Harper Malioboro 9.41

favehotel Madiun 9.39

favehotel Langko Mataram 9.39

AVERAGE F&B SEMANTIC POSITIVE MENTIONS

As per YTD 7 May 2023

​

​

MANAGERS LEAD BY DOING

​

​

THE FB LEADER NEEDS TO “LEAD BY DOING” UPSELL AND ENGAGE WITH THE GUESTS MORE OFTEN, INCREASE REVIEW

GET TO KNOW THE REGULAR GUESTS AND VIP’S.

DEVELOP MENU KNOWLEDGE AND CONFIDENCE AMONG THE STAFF, SO THEY CAN COPY YOU ON THE FLOOR

​

BEVERAGES TRENDS

​

DINING/DRINKING FOR EXPERIENCES

​

LOW AND NO-ABV DRINKS

​

NON-MILK MILKS

​

VAPORS & FOAMS

​

CLARIFY

​

FLAVOUR BLASTER

​

​

​

TOOLS

THANK

YOU