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Established 2010

Established 2010. Harvest Background Owners and CEO Dave Magrogan & Dana Farrell. Dave Magrogan Owner & Founder Frank Kasper Chief Operating Officer Steve Calise Corporate Executive Chef Patrick McBride VP of Development Frank Daly Director of Marketing Stephanie Gray

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Established 2010

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  1. Established 2010

  2. Harvest Background Owners and CEO Dave Magrogan & Dana Farrell

  3. Dave Magrogan Owner & Founder Frank Kasper Chief Operating Officer Steve Calise Corporate Executive Chef Patrick McBride VP of Development Frank Daly Director of Marketing Stephanie Gray Corporate Administrator & Purchasing Manager Adam Gottlieb District Manager Doc Magrogan’s Oyster House DMG Corporate Staff • Dane Gray • District Manager • Kildare’s Irish Pub • Luke Ainslie • Controller • Sarah Christie • Executive Assistant • Denice Rosado • Assistant Controller • Kaela Mast • Marketing Administrator • Darrell Louder • Graphic Designer • Stephanie Perks • Aloha Administrator

  4. ATTITUDE “Life is 10% what happens to us and 90% how we react to it…”

  5. PASSION All the core values are accomplished with Passion….. To succeed, we must have passion. Passion to excel in our jobs. Passion to connect with our guests. Passion for creating memories. When we have passion, we also have fun.

  6. Harvest Mission Statement Our goal is to serve a seasonally changing, farm-to-table menu while providing genuine, consistent and exceptional service in an up-scale yet relaxed atmosphere.

  7. Protecting Our Brand • Mission Statement & Core Values • Protects staff from management • Protects management from staff • Protects our very specific brand identity • Most IMPORTANTLY protects our GUESTS! 8

  8. Harvest Concept Harvest is a seasonally changing, farm-to-table restaurant that will provide exceptional service. Our menu presents our guests with items that are locally grown, sustainable, organic and “Harvested” specifically for our restaurant . Chef David Walti has designed our menu with calories as well as flavor in mind, keeping almost 90% of the menu below 500 calories. At the bar, guests can choose from an extensive selection of organic wines and beers as well as Seasonal Cocktails. Earth and Green friendly practices have been used to build the restaurant and will continue to be our focus.

  9. Personal & Professional Background FrankKasper

  10. EXPECTATIONS • Importance of systems • Connectors • Sincere, Enthusiastic, Genuine • Engaging Guests • Introductions • Marvelous Appearance & Attitude • First & Lasting Impressions • Actively Promote Harvest • Friends, Facebook, Etc

  11. EXPECTATIONS • What To Expect From Us: • Growing Brand • Treat You Fairly • Opportunity for Advancement • Looking For Rockstars!!

  12. Harvest: Points of Difference Local, Organic, Sustainable, Seasonally Changing, Healthy Choices

  13. LOCAL By working with local farmers, Harvest will support the community while utilizing the freshest products available. Guests will experience a true farm to table experience as our chef uses up to 75 local farmers for produce, meats and dairy. Community involvement will aid us in building long lasting relationships both with our guests and purveyors, while establishing a reputable neighborhood standing

  14. ORGANIC Green and Earth friendly products will be used at Harvest as often as possible to provide the guest with organic menu choices as well as an environmentally conscious restaurant setting. From the kitchen to the bar, certified organic items will be sourced so that we can offer our guests a healthy alternative; items such as organic wines, flour, mushrooms and even cleaning products will be used and available daily to meet customer needs.

  15. Sustainable Sustainable farming is more than a method it is a philosophy. A number of different practices go into sustainable farming, but each with a similar goal in mind. Food is raised that’s healthy for consumers while not harming the environment, it is humane for workers, respects animals, provides a fair wage to the farmer and supports local, rural communities.

  16. Seasonally Changing In order to stay “Farm Fresh”, Harvest will use ingredients that are fresh to the season. The idea behind this is to keep our guests thirsting for more while simultaneously introducing seasonal flavors to the menu. For example: in the Winter we’ll used hearty root vegetables, while in the Spring and Summer, tomatoes and corn will be at their best, and finally pumpkins and butternut squash in the fall.

  17. Healthy Choices Although we allow for some indulgences, 90% of our menu will fall under 500 calories. We attain this goal by primarily using a state-of-the-art 64”grill and a wood assisted brick oven, we never sauté in butter and deep frying isn’t even in our vocabulary. Have a gluten or nut allergy? At Harvest, no guest is out of reach in regards to dietary restrictions. If you can’t find something on the menu that fits your needs, just ask your server and our chef will create a dish for you.

  18. Points Of Difference Review LOCAL ORGANIC SUSTAINABLE SEASONALLY CHANGING HEALTHY CHOICES

  19. OUR MISSION STATEMENT Our goal is to serve a seasonally changing, farm-to-table menu while providing genuine, consistent and exceptional service in an up-scale yet relaxed atmosphere.

  20. OUR CORE VALUES Greatest Guest Experience Enthusiastic Attitude Teamwork Positive & Effective Communication Ideas Marvelous Appearance Promote Harvest Competitive Advantage Customer Focus Commitment To Excellence

  21. POLICIES, RULES & REGULATIONS 10 FOOTRULE Anything within 10 feet of you is your responsibility TEAMWORK The phrase:“That is not my job” does not exist in Harvest

  22. POLICIES, RULES & REGULATIONS • Open Door Communication • Appearance & Standards • Schedule • Tardiness, Absenteeism & Overtime • Marketing • In House vs. Street Teams • Reporting Prepared to Work • Payroll & Pay Period • Use of the POS System/ Time Clock • Personal Items • Lost & Found

  23. POLICIES, RULES &REGULATIONS • Personal Calls & Visitors • Vacations • Insurance • Employee Meals • Discounts & hot times • Smoking • Sexual Harassment/ Work Environment • Alcohol Service House policies- VIP & Carding • Performance Evaluations • Advancement

  24. POLICIES, RULES & REGULATIONS • Safety • Non Slip Shoes/ Clothing • Floors- 10 foot rule • Safe Food Handling • Serving Food • Cleanliness- 10 foot rule • Cutting & Knife Safety • Make Safety a Priority • Sanitation • Parking

  25. POLICIES, RULES & REGULATIONS • General Rules & Policies • Never eat or drink within guests’ sight • Everything must be accounted for • Never argue with a guest • Be on stage at all times • 10 Foot Rule • Table Tops & Eyes • Full Hands In & Full Hands Out • Mise en place • Kitchen- Please, Thank You & YES

  26. POLICIES, RULES & REGULATIONS • Managers Office • Disciplinary Actions • ...Questions?

  27. THANK YOU!

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