New Menu Presentation 2011 Nh

2011 New Menu The Aim of the Day The New Menu and its

Design The Dishes The Selling Techniques The Launch information

The Aim of the day To learn the new dishes

To develop staff skills increase service know-how better Selling Techniques Launch smoothly Benefit from a more

informed team.

The New Menu

Appetizers

Dim Sum

Soups

Wok-fried Noodles

House Favourites

Specialities

Side Dishes

Edemame

Lemon Grass Crab Cakes

King Prawn Salad

Duck Wonton With Cherry

Sauce

Crab & Coriander Soup

Creamy Tom Yam

Indonesian chicken curry

Teriyaki Beef

Seared Salmon

Nasi Goreng

Wok Fried Tofu

Crispy Chicken

Thai Red Curry

Roast Chicken & Egg Fried Rice

Steamed Broccoli

Selling Exercise Split into two groups Group 1 will take three dishes and discuss the best way to sell themGroup 2 Will be the guests Group 2 will evaluate and score a YES or No if they would buy the dish based on

group 1’s suggestive selling

The role plays must be very strict, serious and critical as we do not have a huge amount of time to focus on the dishes

Every effort must be made to ensure the products are sold with passion , knowledge and friendly service.

Saying SIR/ Madam must be corrected and taught this is no longer acceptable. Simply stating ingridients is not satisfactory and must be corrected but – WITH the

individual regognising the error and sefl correcting – not the trainer talking at the crowd.

Each member of the team must pass the Role play or they must do it again. Once all of Group 1 have sold a dish Group 2 must then swap round.

The Launch Looking at a 1st october Launch Managers must check all stocks and place orders accordingly – Hold a meeting

within 48 hours of this training session New Delivery Menus, Main Menus and Marketing promo will be delivered shortly.

A new delivery drop will need to be done for all your areas. Ensure your Chefs have all recipie cards – that they are the most up to date

versions from the bridge as some dishes have been re-spec’d It will not be acceptable to run out of any new items so ensure your stocks are

adequate – managers 86ing items in the first week will be questioned? Staff training must be 100% attendance from all FOH – Sign off training sheets for

files and test all staff with the assessments given to you during this session. Staff must pass assessments with 90% or above of they may not serve FOH until

they do. ROLE plays on the FULL sequence of service with focus on selling the new items

must be performed with all staff prior to the launch date – staff not achieveing 90% must re take the assessment and can not serve FOH until they pass.

Staff MUST taste all dishes during the training – Unless they are alergic or veg IT staff will come to change prices etc prior to the launch date You should ensure staff are trained to inform guests on the phone of our new

menu which can be viewed on our facebook page or on “noodle house web site – Qatar pages

The Launch Cont Line checks should be updated and in place for the start of 1st October The I-pads must be sent to Rami today after this training session to update them The new menu will be launched in phases – Oct 1st main menu, Oct 25th Dessert

and Drinks November 5th Children’s menuWe will also be adding a new lunch menu at a discounted price and lower than

before with different choices. We will be marketing in newspapers , magaziines and E-shots as well as in store

POS. Ensure all old menus delivery and main are packed away on the 30th September Until the new dessert menu is printed all desserts must be sold personally by staff

with recommedations and I-pads All pre-shifts from the 1st must focus on product knowledge and suggestive selling

till you are 100% confident all FOH are amazing at selling the dishes. Take this opportunity to push the myster yshopper sequence of service till all staff

can role play 100% all items - increase your training by a fator of 10 – schedule sessions every day – 10minutes and full FOH sessions once every week.

DO not as managers accept non spec food from the kitchens – each dish should be 100% perfect and to our exact standards.

ensure all staff know how to pack new dishes for delivery.

The Rest Is up to you

You should now be ready for

your FOH training