WORK. PLAY. WORK.
Menu Program
Biannual menu updates keep the offering fresh and in season and the food development team will ensure product costs and pricing sustain our value mandate while meeting financial targets.
Kitchen Programs
New Hire, Cook, Sous Chef, and Head Chef.
Augmenting these programs is our on-going mentorship and development sessions where weekly meetings are scheduled to provide immediate feed back on weekly performance targets.
Food and Kitchen Development
When it comes to creating new items for our concept, our Food Development team strive for balance within the process; to create great looking food with highly addictive flavors, while keeping within the limits of cost, consistency, and reproducibility.
Our chef’s embrace the role of part menu developer and part quality controller, constantly tasting, testing and re evaluating current menu items for consistency, critical points control, and recipe adherence. Culinary enthusiasm with the whole dining experience is the motivation to create exciting and delicious food. Being profitable and working efficiently gives us an outlet to do so.
Bar and Lounge Program
Central to our concept is a signature bar and lounge that satisfies the cocktail and appetizer consumers and provides entertainment and energy to the entire operation. Relationships have been established with beverage vendors to ensure a great selection of drink options while ensuring value to the consumer. As in the menu program, pricing has been established that ensures financial targets are met.
Service Programs
New Hire, Host, Expediter, Server, Shift Leadership, Day or Night Management, and General Manager.
Employee Training and Development
Training and development is fundamental to the Browns Restaurant Group operations strategy. Throughout an employee’s tenure with our organization there is a series of formal training programs for every level of development for both service and kitchen functions. The programs have been created for the following advancement cycles:
Schedules and Routines
Consistency is a key ingredient to success in the restaurant industry. To ensure that Browns Restaurant Group is providing a consistently high level of service and product every critical task and function is documented in our operations manuals and individual performance criteria. These key functions are also formally scheduled in the daily, weekly routines and restaurant management reviews, audits on a daily basis to ensure compliance. Observations and audit results are discussed with employees on a daily basis and in development sessions.
Financial Review
Financial results of all locations are monitored on a weekly basis by owner/ operators and corporate management to ensure sales, cost of product, and labour are meeting budgeted targets. Immediate follow-up is initiated by the Director of Operations if any key performance indicator is not within expectations. A formal quarterly review by the Chief Financial Officer is also conducted to evaluate year to date profitability and to document and follow-up on initiatives affecting financial performance.