Food and Beverage Consulting

Haven Harbour Marina Resorts

Haven Harbour North: 20880 Rock Hall Ave, Rock Hall, MD 21661 410.778.6697

Passages Bar & Grill: 20832 Rock Hall Ave Rock Hall, MD 21661

Haven Harbour South: 21144 Green Lane, Rock Hall, MD 21661

email@havenharbour.com - (410) 778-6697

Headline News!!

Important Dates for Passages @ North

Last Updated: Tuesday April 05 2022 0509 AM

our Toast Go-Live Support is scheduled at the following date and time,
4/13/2022 11:00 AM Eastern Time.
We will be arriving at 20880 Rock Hall Ave Rock Hall, MD 21661 United States.

Haven Harbour Marina Resorts ~ Internal Navigation

Adjusted Opening Dates

Passages North

Wednesday, April 13

Admirals Club South

Wednesday, April 20

South, Second Floor

Wednesday, May 4

Last Updated: Monday April 04 2022 0644 AM

Google Calendar Removed

HHMR Toast POS Implementation Project Plan

Major Timeline Requirements and Critical Path

Webinar's via Zoom Demo's

Schedule implementation dates, Note: Technicians Booked 3 + Weeks Out!

1. Menu Build: Passages, Admirals Club and South Second Floor
2. Scheduled Training
3. Complete Configuration Checklist
4. Confirm Hardware and (Site Readiness: Need to test All Locations!)
5. Scheduled Install's and Go Live Support on-site Technician's all Locations
6. Inventory Module Build xtra Chef OCR and Master Inventory Sheet Build, Recipe Menu Costing

Resources

HHMR Team

Food and Beverage Service(s)

1. Work with our existing food and beverage manager and team to ensure we are open during our advertised operating hours
   and deliver on our existing food and beverage offering
   a. This may include working the kitchen and or bar in either or both locations
2. Observe and inspect our point of sale and cash management processes Cash Management Processes Handling
3. Review our inventory levels and inventory-related processes
4. By the end of the first two-week period, provide a one (1) page summary memo of findings and recommendations to
   improve the service experience, operations, and reduce our risk as it relates

Observation, Inspection and Review of Food and Beverage Operations at Passages and Admirals Club

Thursday: Attended Meetings with Entire Team and a Second Meeting with Department Heads, After a Tour with Sawyer of Operations at North and South,

Friday: Closed Passages, observed great service, closing procedures appeared on target,
cash handling proper, Daily POS Report correct for a daily,
but need weekly, monthly volume reports. Will follow-up with POS Company and Sawyer

Saturday: Observed Operations, Food, Bar, Closed Admirals Club attempted to get Reports but none available for volume reports only cash out reports.
Cash Handling appeared normal but have on odd anomaly with tips! automatically added?
Kitchen Staff did a great job under a fair bit of pressure- "A Ten Top" used all of his small wares and had nothing left to work with for a few minutes as more tickets where coming in.
As no Volume Reports where available I took the printed tickets to hand count later

Sunday: Was asked to leave food and beverage premises, smiled, waved and left

Service Levels

Service Levels in Front of the House are staffed by eager young food and cocktail servers
and their service levels are well executed and Enthusiastic although Tips appear to be more of a priority
than service levels when extremely busy and find any add to staff highly unacceptable
in fear of making less Tips

Back of the House appear to be well trained and have good attitudes, even in challenging conditions
and tight spaces, access inventory is often in the way of them being able to execute well when busy

I was not able to do or see much at Passages as the kitchen was staffed up and I would be in their way

Point of Sales ~ Inventory Related Systems, Process and Procedures

DBS Contact: Jolie Marek | DBS Services | Delaware Business Systems
From: Jolie Marek jmarek@dbs4pos.com
191 Airport Road | New Castle, DE 19720
Office: 302.395.0900 Ext 302 | Fax: 302.221.5620 | Beach Office: 302.227.POS1
Tech: Niel

1. Future POS at Passages
2. Revel POS at Admirals Club

Inventory Best Practices

1. Beginning Inventory => 2. Plus Purchases => 3. * Perpetual Inventory * => 4. Ending Inventory => 5. * Usage *

6. Usage Reports Compared to Sales Volume Activity = Verification of Inventory Use => 7. Recipes Costed Out in Advance = Planned => 8. Variances Actual Verses Planned =>

9. Food Loss => 10. Bar Breakage Empty Bottles at end of shift => 11. $ SHRINK $

Recipe Cost Divided by Menu Item Price = Food Cost %%

! Note: Outsourced Food Preparation and the Impact on Food Cost %

Summary of Food Cost Spot Check-Table 1

Last Date Updated: Wednesday September 08 2021

Detailed Food Cost Analysis via Airtable Database Extended Services

An Example Food and Beverage Database for Full Inventory, Recipes, Menu Costing and Food Cost/Pour Cost Financial Analysis

Kitchen

Duxtop Portable Induction Cooktop, Countertop Burner Induction Hot Plate with LCD Sensor Touch 1800 Watts, Black 9610LS BT-200DZ

Bar-Table 2

750 ml = 25.36 oz | Litre = 33.814 oz | 1.75 Litre = 59.18 oz

Inventory Levels and Locations

North Location: Cooler Beverage and Produce, near service facility

North: Barn Multiple Refers (4?) and Freezers Inventory Shared with Fish Whistle,

Liquor Storage at Building

Inventory Levels appear to be overstocked to an unnecessary high degree, with head counts and revenue it appears to be many weeks of stock. Frozen Fries in Barn,

Financials - Food Costs and Bar Pour Costs

Food Cost is Extremely Out of Line for Industry Norms, Based Upon a Few Costing Snapshots of Data - Table 1

Bar Costs Appear to be Inline with Industry Norms, Based Upon a Few Costing Snapshots of Data - Table 2

Next Steps ~ Action Items ~ Suggestions and Recommendations

Note: A complete analysis is difficult as no initial Inventory information seams available

1. In Depth Detailed Costing of Prepared Foods
2. Develop Inventory Count Sheets
3. Conduct a Full Physical Inventory All Storage Locations
4. Recommended Team: Sawyer, Mike @ Passages, Joe and or Jordan Bar Backs
5. Clean Up "Barn" Prior to Inventory
6. Scales: Pounds and Ounces
7. I Can Extend Inventory if Needed, additional week
8. Balance Invoices Against Usage Reports from POS
9. Detailed Food Cost Analysis of Entire Menu
10. Develop an Economic Model to Achieve Break Even
11. Require db4pos to Configure Full Reporting on Both Systems
12. Risks: Review and Determine Best Practice for Alcohol Sales of Groups, Corkage, BYOB, Etc.
13. Risks: Under Staffing in General During High Demand Weekends, Entertainment, Holidays, etc.
14. Physically Secure All Valuable Inventory
15. Consider Using Breakage for all Liquor

Restaurant Maintenance

Ice Machine Inspection for Mold and Build-up

Develop a cleaning, maintenance and repair calendar and sign-off

Food and Beverage Program Overview

Dependant upon the Road Map for future Food and Beverage Expansion these Bullet Points may be of Value

1. Level 1: Staffing and Training
2. Level 2: Facilities
3. Level 3: Equipment
4. Level 4: Small Wares and Appliances
5. Menu Development and Costing Analysis
6. Full Food and Beverage Analysis

Key Contacts

HHMR Thought Map

Resources

The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition 8th Edition, Kindle Edition

Easton Maryland

CVS Pharmacy 8290 Ocean Gateway, Easton, MD 21601 ~ Phone: (410) 763-6501

Travel

Westport, CT to Stamford, CT

Stamford, CT to Wilmington, DE

Food ~ Beverage ~ Lodging

Rock Hall, MD

Java Rock
21309 E Sharp Street
Rock Hall, MD 21661
(410) 639-9909

Bayside Foods Inc

21309 Rock Hall Ave, Rock Hall, MD 21661

Phone: (410) 639-2552

7:00 AM to 8:00 PM