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41 Cards in this Set
- Front
- Back
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Culture Statement (Mission) |
To be the premier restaurant group in the world |
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Describe some of the MINA cultural values... |
Believe in making people feel valued We are greater than the sum of our parts Timeless, universal, yet innovative Continually growing Perfection in discipline Team, family, community focus Others-centered Technique/technicians Kaizen Champion Spirit |
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Culinary Statement (Mission) |
Feed guests thoughtful cuisine Evokes happiness Memories of deliciousness Finest ingredients on Earth Ultra-crave-able
AUTHENTIC, SOULFUL, AND DELICIOUS |
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Symbols: Spirit of Hospitality |
Water- flexibility, continual change, motion, renewal Tree- groundedness, growth, strength, wisdom |
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Hospitality Statement (Mission) |
To delight and enhance the lives of our guests by... Understanding their desires Anticipating their needs Exceeding their expectations |
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__________ is our promise, but __________ is our craft. |
Service... Hospitality |
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Name the 3 Principles of Hospitality |
Shoshin Omotenashi Kaizen |
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Shoshin |
Spirit of a beginner's mind |
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Omotenashi |
Spirit of selfless hospitality |
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Kaizen |
Spirit of continual growth |
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R. O. H. |
Return on happiness |
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1 + 1 = 3 |
The whole is greater than the sum of the parts |
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Antennas Up! |
Be alert and aware, anticipate and exceed |
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Culture of Discpline |
Integrity, dedication to practice and all areas of practice |
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______________ is the Breakfast of Champions |
Feedback |
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No Half-Baked Pies |
Everything done 110%, food, service, etc Don't skip steps, no short cuts Also see "Take it to the hole" |
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Others- Centered |
Selfless hospitality |
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Paris Effect |
Not everyone has been to Paris, but people have ideas about what it's like; we need to know what it guess think coming in to our restaurant |
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Hours of Operation |
Lunch: M-F (11a-4p) Brunch: Sa, Su (10a-3p) Dinner: M-Th (4p-9:30p); F (4p-10:30p); Sa (3p-10:30p); Su (3p-9p) Bar: M-F (11a-close); Sa, Su (10a-close) HH: (3p-6p) Reverse HH: M-Th(8:30p-9:30p); F, Sa (9:00p-10:30p); Su (8p-9p)
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General Manager |
Alex Farris |
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Managers |
Brooke Silva |
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Executive Chef |
Antonio Votta |
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Sous Chefs |
Cooper Shaffer |
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What is the style of the cuisine? (Think: Concept Spiel) |
Key Words
popular global cuisines emphasis on wood fire grilling and smoking homage to our favorite cuisines food is heart of community enjoy menu communally share the intimate experience |
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Private Dining? |
Yes, private room, up to 25 guests Semi-private in main dining room Can buy-out restaurant ****COVID**** NO PRIVATE DINING/PDR |
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Restaurant location? |
3387 Del Mar Heights Rd, Bldg 1 San Diego, CA 92130 |
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Restaurant opening date? |
July 19, 2019 |
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Valet Parking? |
No, complimentary parking garage; May valet for special events |
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Corkage? |
First 2 bottles-$25/btl; after, $50/btl |
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Cake-Cutting Fee? |
Yes, $5/person** **Consult manager of guest complaints |
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(MINA) Founder/Chef |
Michael Mina |
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Chief Operations Officer |
Mark Pulitzer |
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VP of Operations |
Leilani Scharff (Levig) |
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VP of Culinary Operations |
Gerald Chin |
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Operations Manager |
??? |
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Each team member should begin work fully equipped with.... |
Wine key Black Pens Notepad Lighter Mints |
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3 Elements to Staging Excellence |
Technical excellence (mastery of job) Aesthetic excellence (appealing to senses) Emotional excellence (heart, passion) |
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4 Elements of Magic |
Mystery Anticipation Preparation Surprise |
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Recipe for driving loyalty and VIP guests |
First time visitor Repeat guest Regular/VIP Raving fan |
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Checklist for Reservations |
Proper spelling of contact info (name, number, email) Special occasion? Allergies?/preferences? Special requests? Warm salutation |
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Info to know about VIPS |
Favorite... drinks food table Miscellaneous preferences What they ordered the last visit |
