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What We Eat Landscape Menu in Blue Pink Green Style_20241127_183154_0000

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The flow service was meticulously planned to ensure a seamless dining experience :
1. Guest Arrival & Seating :
• Hosts greeted guests warmly at the entrance and guided them to their seats.
• Menus were presented immediately upon seating.

2.  Bread Service :
• Bread was served immediately after customer seat.
• After that , drinks were served.
3.  Order Taking :
• Servers introduced the theme-inspired menu , highlighted specials and took orders using digital tablets to minimize errors and speed up the process.

4.  Meal Service
• After taking order and confirming order , appertizer will be serve followed by soup , main course and desserts in a staggered timeline to maintain flow.
Dishes were presented with an explanation of ingredients , emphasizing their connection to the theme.

5.  Guest Engagement :
• Staffs periodically checked on guests to ensure satisfacfion , refilling drinks and addressing any requests promptly .
6.  Billing & Farewell :
• Bills were presented with a QR and customers can scan the QR for payment.

Adjustments :
• Service pace was adjusted to accommodate VIPs , offering quicker meal options .

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Strategies :

• Social Media : Telegram , WhatsApp & Facebook (https://www.facebook.com/share/p/1Av392is9k/)

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Before Service :
• 8.30 AM - 11.00 AM : Setup and decoration of the dining area to the reflect theme (Malay Heritage)
• 11.00 AM - 11.30 AM : Staff briefing on roles, menu details and service protocols.
• 11.30 AM - 12.00 PM : Staff take a lunch and getting ready.
• 12.00 PM - 12.30 PM : Final quality checks on setup , menu and cleanliness.
During Service :
• 12.30 PM - 2.00 PM : Smooth operation of service. Servers manage customer orders.
• 2.00 PM - 2.30 PM : Supervisor of the Day monitor guest satisfaction and address feedback in real-time.
After Service :
• 2.30 PM - 3.30 PM : Cleanup and inventory check .
• 3.30 PM - 4.30 PM : Staff debrief to evaluate the day's operation and identify improvement areas. Post-mortem with Madam Umme.

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Theme : Malay Heritage
Incorporation :
• Design : "Heritage Colors" , the restaurant was embodied the warmth and authenticity of traditional Malay dining , blending vibrsnts colors with the rustic essence of Malaysian village life.

• Menu : Featured dishes named by Malay Heritage foods.

• Service : Supervisor of the Day (SOD) dressed in approachable demeanor to align with the theme.

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Front-of-House (FOH) :
• Supervisor of the Day : Supervise operations and address guest concerns.
• Servers : Take orders , serve food and provide table service.
• Host : Greet and seat guests , manage reservations.

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20% off ; RM20 only & give a cheap price ; RM18.30 (for the last call)

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The Crown

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A simple decorations for Malay Cuisine (19 Nov 2024)

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Leadership Examples :

• A calm and encouraging demeanor was maintained to motivate staff and ensure smooth coordination .

Photos & Evidence : (include photos)

Delegation Notes :

• Front-of-House : The team coorperated with each other to maintain a good service .

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Customer Feedback :
• Customers complimented the food quality , ambiance and services.

*can refer supporting visual evidence section ; customer satisfaction survey (google form)

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Issues Faced

1. Unexpected Customer Demands :
• Three (3) customers requested seating together, and they booked the reservation for 1 pax each of them; they are not booking a reservation under one name only.

Problem-Solving
1. Double check
• SODs have to make sure the customers to make only one reservation to avoid any misunderstabding or any issues.

Adjustments Made :
• Increased communication  ia a group messaging app (WhatsApp) before service to coordinate real-time updates among staff.
• Provided additional training on post-operation to prepare for future scenarios.

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What Went Well :
• Maintained a calm and composed demeanour despite challenges which helped staff remain focused.
• Successfully implemented adjustments to ensure all guests were served and satisfied even during unexpected scenarios.
Areas for Improvement :
• Improve training on service sequences.

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only 1 response because google form got an error

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Positive Feedback :
• Customers appreciated the welcoming ambiance and attentive service.
Staff Performance :
Evaluation :
• The team demonstrated resilience and adaptability particularly in managing large groups and unexpected demands.
• Even if they were first-time waiters/waitresses, they overcame the difficulty in handling customers.

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Alignment with The Theme :
• Uniform : SODs wore a 'baju opah' with 'kain batik' , waiter & waitresess wore a proper serving attire and for steward , thhey wore a white tshirt , black tracksuit and black sport shoes.
• Digital Tablets : Share QR of Customer Satisfaction Survey , reducing wait times and improving services .
• Decorative Elements : Each table were adorned with menu card that was decorated with flower papers , a mini candle light and 'kain batik' that are folded like a gift wrap.
Support of Service Process :
• The service equipment ensured operational efficiency while enhancing the aesthetic appeal leaving a lasting impression on guests.