Free Aesthetic Monthly Restaurant Meeting Minute Template

Aesthetic Monthly Restaurant Meeting Minute

Date: January 15, 2065
Location: [Your Company Name] Main Dining Area
Time: 2:00 PM

Review and Approval: Approved with no amendments. The minutes from December 2064 were confirmed, noting the successful launch of the Holiday Cocktail Menu and the increase in December sales by 12%.

New Menu Items:
- Winter Salad: Roasted beets, goat cheese, arugula, and candied walnuts with balsamic vinaigrette. It will be available throughout the winter months and is expected to drive at least 10% of salad orders.
- Vegan Tofu Stir-Fry: A flavorful stir-fry with ginger, garlic, soy sauce, and seasonal vegetables, catering to our growing vegan customer base. The dish was tested in the last week of December and received positive feedback from 92% of the customers surveyed.
Supplier Updates:
- Supplier GreenSprout Organics raised their prices by 5% for organic vegetables due to supply chain disruptions in Europe. The team agreed to adjust menu pricing on select dishes to offset the increase.
- Ocean Fresh Seafood was introduced as a new supplier for sustainable seafood. Their first delivery will be on January 18th, with dishes like grilled salmon and shrimp cocktails featured in the specials for February.
Staffing & Scheduling:
- John Mitchell, a line cook, was promoted to Sous Chef after completing a leadership training course. Their new role will focus on improving kitchen efficiency during peak hours.
- Weekend shifts will be increased, with an additional team member assigned to Saturday dinner service due to a 25% increase in reservations on weekends.

Revenue and Costs Overview:
- Total revenue for January 2065 is projected to reach $150,000, a 6% increase from the same period last year. The increase is attributed to the holiday season as well as the successful promotion of gift cards in December.
- Food costs are slightly higher at 22% of sales (up from 21.5% last month), largely due to the introduction of premium ingredients like organic beets and sustainable seafood. A detailed review of inventory practices will be conducted in the next meeting to ensure cost control.
Profit Margin Updates:
- Despite the increase in food costs, the restaurant has maintained a healthy profit margin of 15%, a 3% improvement from last year. This was achieved through efficient staffing and better management of overtime hours during peak periods.

Service Quality Updates:
- There were a few complaints in December regarding long wait times for orders during busy periods. A new order management system will be implemented starting in February to optimize table turnover and order processing speed. Staff will receive training on the new system on January 30th.
- Positive feedback on the new self-ordering kiosks introduced in the dining area. These kiosks have reduced ordering time by 30%, with 80% of customers opting to use them instead of waiting for a server.
Inventory Management:
- Current stock levels are stable, but we are nearing the end of our stock of organic quinoa, which needs to be reordered by January 20th. The inventory team will review stock for underutilized items to avoid unnecessary waste.
- A discussion was held about the need to improve our tracking of perishables to prevent overstocking of items with short shelf lives, particularly herbs.
Health & Safety Compliance:
- Health inspection passed with no violations. The next scheduled inspection will be in April 2065. The team discussed the need for additional training on food handling practices for new hires.

Upcoming Promotions:
- Valentine's Day Special Menu: A three-course prix-fixe menu will be introduced, featuring dishes like Lobster Bisque, Filet Mignon, and Chocolate Lava Cake. A reservation-only policy will be implemented to ensure smooth service and optimal seating.
- Winter Cocktail Series: Featuring a range of craft cocktails using seasonal fruits like pomegranate and cranberry. A limited-time Winter Punch will also be available, drawing attention to our bar menu.
Social Media & PR:
- Instagram followers increased by 15% following the release of behind-the-scenes content showcasing our kitchen staff. The Instagram stories featuring our chefs preparing dishes received over 10,000 views in the first 48 hours.
- The PR team has reached out to food bloggers for reviews, with three confirmed visits scheduled for late January. We expect an uptick in both foot traffic and social media mentions following these reviews.

Training Programs:
- A new barista training program will begin on January 20th, with a focus on improving espresso-based drinks. The training will cover advanced latte art techniques and espresso consistency.
- A customer service workshop will take place on February 5th, specifically targeting front-of-house staff. The goal is to address customer feedback on wait times and communication during peak hours.
Staff Concerns or Feedback:
- Lisa Davidson, a server, suggested offering employees free lunch during weekend shifts to boost morale and retain staff. The idea will be discussed further with the finance team for feasibility.