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Ye Olde Bryan Inn Established in 1773 by Grace Benson & Becky Fowler

Ye Olde Bryan Inn Established in 1773 by Grace Benson & Becky Fowler. 123 Maple Ave Saratoga Springs, NY 12866 (518)587-2990. Mission Statement: “Providing Good Hospitality”. Our Mission:.

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Ye Olde Bryan Inn Established in 1773 by Grace Benson & Becky Fowler

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  1. Ye Olde Bryan InnEstablished in 1773by Grace Benson & Becky Fowler 123 Maple Ave Saratoga Springs, NY 12866 (518)587-2990

  2. Mission Statement:“Providing Good Hospitality”

  3. Our Mission: • We are committed to constant and never ending improvements in the quality of our guests dining experience, as well as the quality of life of our employees. • The Olde Bryan Inn is a full-service restaurant committed to 100% Customer Satisfaction. We offer each and every guest our “Unconditional Guarantee”, so they will visit us again and again. The success of our business depends on the quality of our staff, therefore, we are looking for individuals who sincerely enjoy people and who like to have fun while learning new and different skills.

  4. History • Originally built in 1773 by DirckSchoughten • Sold in 1774 to John Arnold, 1st operation as an inn • 1787 Norton sold inn to Gilbert Morgan who sold it to Revolutionary War hero, Alexander Bryan • 1825, Alexander’s son, John, built stone around original structure and it became his house • 1925-1954 it was run as Burnham’s hand laundry • 1954-1979, once again a single family residence • 1979, became the Olde Bryan Inn • Overall, there have been 3 rebuilds, the last in 1825 due to fire

  5. The Staff • Owners- Steve Sullivan & Dave Powers • Exec. Chef- John Capelli • Kitchen Manager, Bar Manager & Gen. Manager • BOH Staff- 21 full time employees • FOH Staff-34 full & part time employees • Weekly manager meetings • Monthly kitchen staff meetings • Quarterly staff meeting-BOH & FOH included

  6. Purchasing, Receiving & Storage Purchasing Chef John does all purchasing except liquor Bar Manager places liquor order Bidding system-ChefTech Software for online bidding Receiving Prep and sous chefs do receiving Checklist as items brought in door Produce/Seafood-daily; Meat/Dairy-3x’s week Storage Water soluble day dots Prep team rotates items 2 Walk-in coolers, dry storage, freezer; chemicals & paper on 3rd floor Full inventory-Mondays

  7. Production • Most items are made to order • Items like burger patties, mashed potatoes are pre-made • Par levels are used for forecasting • Prep (or production sheets) are prepared by Chef John daily; adjusted as needed (on seasonal levels) • Standardized recipes & portion control

  8. The Menu • 8 menus-main, 1825, “Appy Hour”, Beverage, Kids, Dessert, Vegetarian, Gluten Free • Entrees range from $8.99-27.99 • Also have Daily Specials that are seasonal • Entire staff and customer feedback are part of menu development

  9. Service • Digital dining system-computers • Several server stations • Servers wear buzzers • Don’t like it, don’t pay for it policy • Encourage modifiers-allergy, health personal preferences • No charge for modifiers • Number of covers change seasonally

  10. Social Responsibility • Promote from within attitude • Lead by example mentality • Kitchen staff designed layout of kitchen • Use local produce as much as possible • Chef John currently becoming ServSafe instructor • Getting GF certified for website registry http://www.glutenfreeregistry.com/gluten-free-state-search.do?state=NY • Volunteer in soup kitchens, hold food drives • Donation 3-4 days/week to local soup kitchen • Modifiers

  11. EnvironmentalResponsibility • Energy Star Product sticklers • Reusable containers for room service orders to Marriott • To go containers made of bamboo and sugar cane • Waterless urinals • Lights on timers/motion detector • No paper towels, use air dryers

  12. Strengths & Weaknesses Strengths • Historical Value • Between 2 major hotels; room service • Use of buzzers • Dumbwaiter for use in 2 story production service • National Preservation Society Weaknesses • Located off of main strip • Parking can be confusing • Kitchen narrow and no flow to it; server “pivot point” • Extra cost for upkeep of building (ex. Bring in mason for stonework)

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