koalatynews.com Blog

“OC” from Gold River has been asking me, which restaurant had the highest % Specials sales when we went back to using the placards. As many of you have probably realized the pictured inserts really help in selling specials. When we went back to using the placards, the men got seperated from the boys. So after calculating the results we have found that Modesto actually had the highest Specials percentage at 9.82% and followed closely by Gold River at 9.41%. The rest of our restaurants were substantially below these two restaurants. Congrats to Modesto and Gold River.

From 0517: Does the key lime pie not count as a special anymore?

Response: We did not count desserts on any special tracking to this point. So why start now.

The specials mix was updated through June 23rd and include the entire month of June’s specials not just our current specials. Our goal is to achieve 10% of entree mix is to be the specials entrees. So what I will be tracking is the sales of the Bloom Burger, BBQ Grill Combo and the Chargrilled Ribeye. I also need to be tracking the sales of the Beach Blonde Ale and hope to have this all being tracked and to you all within the week. GOOD LUCK.

I have updated the Liquor Mix Percentages thru May. As we all know we are currently having a promotion featuring food and drink together and pictures of those drinks on our menu. All our different offerings are featured; beer, wine, margaritas and sangria all great drinks for the summertime. Seven of our twelve restaurants are still behind last years Liquor Mix and overall as an area we are behind 0.16%. Last month we had only four restaurants in negative territory with our area actually being positive. Campbell is leading the area in increasing their liquor mix by being up 0.44%. It might be due to the great example set by the mgmt. staff as seen below. Actually, REMEMBER TO ALWAYS SERVE ALCOHOLIC BEVERAGES RESPONSIBLY. Below is really an example of how to not serve alcohol responsibility.

No, it’s not what you think. After our Kitchen Managers meeting we decided to have a bowling tournament where the winning team was given Chevron Gas Cards. The team of Luis Reyes, Amadeo, Braulio and Luis Vasquez took the tournament in the final round of play. Actually the goal was to make sure everyone beat our lovable food tech, Enrique, which wasn’t difficult because he didn’t break 100 in four games. In fact we were able to get a picture of the typical result Enrique was having on most of his frames. High game of the day goes to Gabriel from Bakersfield with a 175.

Anheuser-Busch’s newest seasonal draught — Beach Bum Blonde captures discerning beer drinkers’ attention with its rich golden color, pleasant hop aroma and slightly spicy and malty taste. This American blonde ale is brewed with the finest pale and caramel roasted barley malts and is hopped with imported Alsace and Hallertau hops, as well as Cascade hops from the Pacific Northwest. Blonde ales are wonderfully crisp and easily drinkable, which makes them an ideal choice for a summer beverage. It will be available through out our current summer promotion. Beach Bum Blonde Ale is an ideal reason for meeting up with friends for a drink or dinner, especially because the beer our wonderful new Bloom Burger.
Oh, and by the way, selling a lot of Beach Blonde ale could send a management team to Las Vegas for three days. So it’s up to you, do you want them in your restaurant or not.

It is critical to our success to make sure that each of us is properly executing the new items. I was in one of our restaurants where most all of our food and drinks were not being done properly. We all take pride in doing things right, please make sure that these items are being made correctly. Some things I have seen. Char grilled ribeye is to be served on a medium plate. The Foccacia Bread must be toasted on both sides and there should be a dedicated light steak weight for this. Sangria must marinate overnight. Minimum of three bones on the BBQ platter. The Wedge Salad should be drained completely with the core taken off. The Wedge salad is served on a cold small platter. Key lime pie must be kept covers in the walk-in.
Let’s make sure we are reviewing this with all Outbackers.

Did another special event on Friday in Dublin and I have to say it one more time, our staff in uniform gives our events a much better presentation of Outback Steakhouse to the attendees. I think it is something you might want to consider for all your events.

Now that things are getting back to normal, or as normal as they can be. It is time to focus on our new specials and offerings that started on February 18th. By now we should have rolled this out to all the Outbackers. This roll-out has not only new food items, but also quite a bit of new drinks. It is critical that we have all the ingredients to make these items. Please stay on top of the Monin syrups, this seems to be a consistent roadblock in being prepared to serve these new drinks. Stay in close communication with the kitchen managers, so we don’t run out.
I know that we are still having problems getting the Beach Blonde Ale and it should be corrected by Friday. Don’t forget we are having a trip to Las Vegas to the winning mgmt. team that sells the most Beach Blonde Ale through the promotion. SO SELL THOSE BLONDES and HAVE FUN DOING IT!