Monday, April 02, 2007
AH... Back from a day off... Hearing how the GM confounded things in the kitchen by requesting Eggs Benedict for his family on one of the year's busiest Sundays, is just too stupid. Velma's menu selections were too labor intensive as it was... then asking her to make hollandaise! That would be like me asking one of our bus-man to prepare zabagione table-side for 8. He needs to respect his staff and recognize their strengths and limitations.
Friday, March 30, 2007
4:35 PM Friday... Waiting for the rest of the split shift team to get back from whatever they might do on their afternoon away with paychecks. A dreary gloom rests in the air. As Chef Pulver Said "Good Luck Everybody". We have a plated function for 140 and a BUFFET FOR THE SAME AMOUNT{IN THEORY}. Plus the ever Friday member dinner dance.
Thursday, May 06, 2004
A lot has happened since I started this blog and I have left out alot that I should have posted. I don't feel I posted anything that I shouldn't have. Most who know about these postings say that shouldn't be on the web because if it falls on the wrong desktop I might find myself in an awkward predicament. I REALLY FEEL AT PEACE WITH WHAT IS HERE AND HAVE NO REGRETS. The Mgr. is back and we have been through some rough resolution in our relationship. Through the grace of God and my support system I have remained at peace.
The boss had some serious hurt feelings and issues with me not keeping in touch with him while he was in recovery. He felt betrayal. Our first meeting led to some heated words, but I stated my thoughts and purpose honestly and without resolve. He agreed after he worked through it himself that I was correct and working in his best interest.My feelings about the Asst. Mgr. were a big issue but I stated things the way I have seen them for years. The problems I see are real and he couldn't deny the facts. I thought at one point that I would be fired. All ended well though and he thanked me for the job I did in his absence.
The three of us met the following day for a group therapy session. We discussed the Asst.'s hurt feelings. I simply stated I did what was asked of me and that I did all for all of our best interest.
We hugged ( part of the recovery process ) and all felt we could work together for a better future.
I was given a bonus and a salary increase the following day. I certainly feel great about that and it still is the BEST GIG IN TOWN.
This is a new beginning in a lot of ways. The future of the club and what changes occur now remain to be seen. I hope the best is yet to come.
The boss had some serious hurt feelings and issues with me not keeping in touch with him while he was in recovery. He felt betrayal. Our first meeting led to some heated words, but I stated my thoughts and purpose honestly and without resolve. He agreed after he worked through it himself that I was correct and working in his best interest.My feelings about the Asst. Mgr. were a big issue but I stated things the way I have seen them for years. The problems I see are real and he couldn't deny the facts. I thought at one point that I would be fired. All ended well though and he thanked me for the job I did in his absence.
The three of us met the following day for a group therapy session. We discussed the Asst.'s hurt feelings. I simply stated I did what was asked of me and that I did all for all of our best interest.
We hugged ( part of the recovery process ) and all felt we could work together for a better future.
I was given a bonus and a salary increase the following day. I certainly feel great about that and it still is the BEST GIG IN TOWN.
This is a new beginning in a lot of ways. The future of the club and what changes occur now remain to be seen. I hope the best is yet to come.
Wednesday, March 17, 2004
Now a search for a new part-time pastry cook begins. Not an easy spot to fill. The fact being the position really is a frozen pie plater. We do make several items from scratch like cornbread, blackbottom pie, pecan pie and some other special items. But a lot of time is spent plating frozen desserts. Not exactly the work a CIA grad would be after. Also, the person would have to work within THE BLEND. Such an individual existing outside of our employment isn't likely. They wouldn't have the rudimentary culinary skill necessary or the ability to handle certain situations like Sunday with Velma. Hiring an experienced pastry person with enough savvy to handle those situations would result in violence or surely early termination.
It has been awhile blogees and I have missed blogging. I have been relocating to another residence and spending a lot of time, sweaat and energy doing so.
Much has been going on here at Club Med without the beach. Board meetings, house committee, in house subtrafuge. All at a frantic pace.
Now some documents that I have created to present for board approval. I have costed and have received approval for virtually all of our food and beverage offerings.
Price Adjustments As written for the April 2004 newsletter. Nobody else wished to create it....
After extensive cost analysis and a market survey, the management team, through the approval of the board of directors, will be making price adjustments starting in April 2004.
These increases have become necessary due to dramatic increases in the cost of food as well as other operating expenses. Overall there will be an adjustment of approximately 18%. Member prices will remain lower than private function pricing by 20%.
The Petroleum Club of Lafayette will remain faithful to our 50 year history of providing the best quality products and services to our membership. Our catering program will continue to be the best value in food and beverage services within Acadiana. Our pricing will still be poised less than our competition and we will carry on the tradition of hospitality that our loyal membership has come to expect.
PETROLEUM CLUB OF LAFAYETTE
PROPOSED LUNCH MENU PRICE CHANGES
19-Feb-04
Current Price Cost of Sales $ Current COS % Proposed Price Change in $ Change in % Proposed COS %
Hamburger $3.75 $1.75 46.67% $5.00 $1.25 33.33% 35.00%
Petroleum Club $4.25 $1.73 40.71% $5.00 $0.75 17.65% 34.60%
Reuben $5.25 $2.03 38.67% $6.00 $0.75 14.29% 33.83%
Corned Beef $3.95 $1.83 46.33% $5.00 $1.05 26.58% 36.60%
Open Face Steak $8.25 $4.96 60.12% $9.00 $0.75 9.09% 55.11%
Grilled Chicken $5.50 $2.03 36.91% $6.00 $0.50 9.09% 33.83%
Shrimp Poboy $6.75 $2.30 34.07% $7.00 $0.25 3.70% 32.86%
Catfish Poboy $5.25 $2.30 43.81% $7.00 $1.75 33.33% 32.86%
Ham & Cheese $4.25 $1.48 34.82% $5.00 $0.75 17.65% 29.60%
Roasted Turkey $4.25 $1.58 37.18% $5.00 $0.75 17.65% 31.60%
Grilled Cheese $2.25 $1.18 52.44% $3.00 $0.75 33.33% 39.33%
Shrimp Salad Croissant $5.25 $2.28 43.43% $7.00 $1.75 33.33% 32.57%
Tuna Salad $3.75 $1.16 30.93% $4.00 $0.25 6.67% 29.00%
Weekly Special $5.25 $3.97 75.62% $7.00 $1.75 33.33% 56.71%
Lighter Side Special $5.25 $3.98 75.81% $7.00 $1.75 33.33% 56.86%
Daily Buffet $8.75 $4.63 52.91% $9.00 $0.25 2.86% 51.44%
Child Buffet $5.50 $6.00 $0.50 9.09%
Salad Bar $5.50 $5.13 93.27% $7.00 $1.50 27.27% 73.29%
Salad Bar with Buffet $3.50 $3.50
Child Salad $3.50 0.00% $4.00 $0.50 14.29% 0.00%
Sunday Buffet $11.95 $6.06 50.71% $13.00 $1.05 8.79% 46.62%
Sunday Child $6.00 0.00% $6.00 $0.00 0.00% 0.00%
Sunday Salad Bar $6.25 $5.13 82.08% $9.00 $2.75 44.00% 57.00%
Soup of the Day (cup) $2.25 $0.65 28.89% $3.00 $0.75 33.33% 21.67%
Soup of the Day (bowl) $2.50 $0.98 39.20% $4.00 $1.50 60.00% 24.50%
Seafood Gumbo (cup) $2.75 $1.54 56.00% $3.75 $1.00 36.36% 41.07%
Seafood Gumbo (bowl) $3.00 $2.31 77.00% $5.00 $2.00 66.67% 46.20%
French Fries $1.50 $0.48 32.00% $2.00 $0.50 33.33% 24.00%
Onion Rings $2.00 $0.60 30.00% $2.00 $0.00 0.00% 30.00%
Cheesecake $3.00 $1.21 40.33% $3.00 $0.00 0.00% 40.33%
Desserts $2.00 $0.68 34.00% $3.00 $1.00 50.00% 22.67%
Beverages $1.00 $0.42 42.00% $1.50 $0.50 50.00% 28.00%
Chicken Caesar Salad $6.50 $2.11 32.46% $7.00 $0.50 7.69% 30.14%
Caesar $4.50 $0.91 20.22% $5.00 $0.50 11.11% 18.20%
Fruit Plate $5.50 $1.74 31.64% $6.00 $0.50 9.09% 29.00%
Tossed Side Salad $2.75 $0.68 24.73% $3.00 $0.25 9.09% 22.67%
Bowl of Fruit $2.00 $1.08 54.00% $3.00 $1.00 50.00% 36.00%
Shrimp Salad $8.25 $2.78 33.70% $9.00 $0.75 9.09% 30.89%
Fried Catfish $6.95 $4.10 58.99% $8.00 $1.05 15.11% 51.25%
#1 $4.50 $1.58 35.11% $6.00 $1.50 33.33% 26.33%
The Thing $3.75 $1.96 52.27% $6.00 $2.25 60.00% 32.67%
#2 $8.25 $4.83 58.55% $9.00 $0.75 9.09% 53.67%
½ Fried Catfish $3.50 $2.30 65.71% $4.00 $0.50 14.29% 57.50%
Catering Program Menu Comparison and Price Recommendations
29-Feb-04
Petro Club City Club River Oaks HILTON Proposed Price Change in $ Change in %
RECEPTION ITEMS
Minimun Price per person $13.00 $13.95 3x Room Rent
Service Charge 15.00% 18.00% 20.00% 18.00% 18.00%
CHEESE & CRACKERS $2.25 $2.50 $2.25 $0.00 0.00%
CHICKEN & SAUSAGE GUMBO $2.50 $2.50 $3.00 $0.50 20.00%
CRAWFISH PIES $3.00 $2.50 $3.25 $0.25 8.33%
FINGER SANDWICHES $1.50 $2.50 $2.00 $0.50 33.33%
FRESH FRUIT $2.50 $2.75 $2.50 $0.00 0.00%
FRESH VEG TRAY $2.00 $2.00 $2.00 $0.00 0.00%
FRIED CATFISH BITES $2.00 $3.00 $3.00 $1.00 50.00%
JUMBO GRILLED HONEY GLAZED SHRIMP $7.00 $5.50 $7.00 $0.00 0.00%
MEAT PIES $2.50 $3.00 $3.00 $0.50 20.00%
MEATBALLS IN SAUCE $1.75 $1.75 $2.25 $0.50 28.57%
MINI MUFFALATTA $1.75 $2.50 $3.00 $1.25 71.43%
OYSTERS IN COCKTAIL SAUCE $4.50 $5.50 $4.50 $0.00 0.00%
PASTA W/SHRIMP ALFREDO $3.00 $3.00 $3.00 $0.00 0.00%
SEAFOOD GUMBO $2.75 $4.50 $4.75 $2.00 72.73%
SEAFOOD STUFFED MUSHROOMS $2.50 $4.95 $3.25 $0.75 30.00%
SMOKED SALMON $4.50 $4.50 $4.50 $0.00 0.00%
SOUPS $2.75 $3.00 $2.75 $0.00 0.00%
SPINACH ARTICHOKE DIP W/CRACKERS $2.25 $1.50 $2.25 $0.00 0.00%
CARVED ITEMS W/BUNS & CONDIMENTS
BAKED BONE-IN HAM $3.00 $6.00 $3.00 $0.00 0.00%
CORNED BEEF $4.00 $6.00 $4.00 $0.00 0.00%
ROAST BREAST OF TURKEY $3.50 $6.00 $3.50 $0.00 0.00%
ROAST TENDERLOIN OF BEEF $8.00 $6.00 $9.00 $1.00 12.50%
STEAMSHIP ROUND OF BEEF $3.25 $6.00 $3.50 $0.25 7.69%
STUFFED LEG OF PORK $3.00 $6.00 $3.00 $0.00 0.00%
BUFFET SELECTIONS
CHEF'S CHOICE BUFFET $9.50 $11.50 $11.50 $2.00 21.05%
2 ENTREES $12.00 $13.95 $16.25 $13.50 $1.50 12.50%
3 ENTREES $15.00 $16.95 $21.25 $16.00 $1.00 6.67%
PLATED LUNCHEON SELECTIONS
CHICKEN WITH HOUSE SALAD $10.25 $15.22 $14.50 $4.25 41.46%
SNAPPER WITH HOUSE SALAD $14.50 $20.25 $18.50 $4.00 27.59%
PETIT FILET WITH HOUSE SALAD $18.75 $29.25 $23.50 $4.75 25.33%
PLATED DINNER SELECTIONS
CHICKEN/SALAD/DESSERT $15.25 $19.22 $17.50 $2.25 14.75%
TROUT/SALAD/DESSERT $14.00 $27.25 $21.00 $7.00 50.00%
FILET/SALAD/DESSERT $20.95 $33.25 $25.00 $4.05 19.33%
Average Price Increase = 17.37%
Petroleum Club of Lafayette
Member vs. Private Pricing
15-Mar-04
Item Current MemberPrice Current Private Price Proposed Member Price Proposed Private Price Member Change in % Private Change in % Member vs. Private $ Member vs. Private %
Service Charge 15% 15% 15% 18% 0 3% N/A -20.00%
House Drink $2.50 $3.00 $2.75 $3.00 10.00% 0.00% ($0.25) -9.09%
Call Drink $3.25 $4.00 $3.25 $4.00 0.00% 0.00% ($0.75) -23.08%
Premium Drink $4.00 $5.00 $4.25 $5.00 6.25% 0.00% ($0.75) -17.65%
S. Premium Drink $6.00 $7.00 $6.00 $7.00 0.00% 0.00% ($1.00) -16.67%
Domestic Beer $2.50 $3.00 $2.50 $3.00 0.00% 0.00% ($0.50) -20.00%
Import Beer $3.00 $4.00 $3.00 $4.00 0.00% 0.00% ($1.00) -33.33%
Margarita $2.75 $4.00 $3.00 $4.00 9.09% 0.00% ($1.00) -33.33%
Daquiri $2.75 $4.00 $3.00 $4.00 9.09% 0.00% ($1.00) -33.33%
Brandy Ice $4.00 $5.00 $4.50 $5.00 12.50% 0.00% ($0.50) -11.11%
House Wine $2.50 $3.00 $2.50 $3.00 0.00% 0.00% ($0.50) -20.00%
Artesian Water $1.00 $2.00 $2.00 $2.00 100.00% 0.00% $0.00 0.00%
Soft Drink $1.00 $1.00 $1.50 $2.00 50.00% 100.00% ($0.50) -33.33%
Juice $1.00 $1.00 $1.50 $2.00 50.00% 100.00% ($0.50) -33.33%
Daily Buffet $8.75 $9.50 $9.00 $11.50 2.86% 21.05% ($2.50) -27.78%
Averages= $4.25 16.41% 15.79% ($0.77) -22.29%
Petroleum Club of Lafayette
Proposed Catering Prices
10-Mar-04
MENU ITEM Current Price Cost of Sales $ Current COS % Proposed Price Change in $ Change in % Proposed COS %
RECEPTION ITEMS
BACON WRAPPED SCALLOPS $2.75 $1.56 56.73% $5.00 $2.25 81.82% 31.20%
BOUDIN BALLS $1.75 $0.48 27.43% $1.75 $0.00 0.00% 27.43%
CHEESE & CRACKERS $2.25 $0.53 23.56% $2.25 $0.00 0.00% 23.56%
CHICKEN & SAUSAGE GUMBO $2.50 $0.95 38.00% $3.00 $0.50 20.00% 31.67%
CHICKEN DRUMMETTES $2.00 $0.52 26.00% $2.00 $0.00 0.00% 26.00%
CHILLED LG SHRIMP $7.75 $2.00 25.81% $7.50 -$0.25 -3.23% 26.67%
CHIPS & PRETZELS $1.00 $0.38 38.00% $1.25 $0.25 25.00% 30.40%
COLD CUT PLATTER $1.75 $0.75 42.86% $2.25 $0.50 28.57% 33.33%
CRAB DIP W/PASTRY SHELLS $3.75 $0.95 25.33% $3.75 $0.00 0.00% 25.33%
CRAWFISH DIP W/PASTRY SHELLS $2.50 $0.98 39.20% $3.00 $0.50 20.00% 32.67%
CRAWFISH PIES $3.00 $1.11 37.00% $3.25 $0.25 8.33% 34.15%
DEVILED EGGS $1.00 $0.42 42.00% $1.25 $0.25 25.00% 33.60%
FAJITA BAR $3.00 $1.30 43.33% $3.50 $0.50 16.67% 37.14%
FANCY CANAPES $2.50 $0.62 24.80% $2.50 $0.00 0.00% 24.80%
FINGER SANDWICHES $1.50 $0.56 37.33% $2.00 $0.50 33.33% 28.00%
FRESH FRUIT $2.50 $0.72 28.80% $2.50 $0.00 0.00% 28.80%
FRESH VEG TRAY $2.00 $0.50 25.00% $2.00 $0.00 0.00% 25.00%
FRIED CATFISH BITES $2.00 $0.80 40.00% $3.00 $1.00 50.00% 26.67%
FRIED CHICKEN FINGERS $2.00 $0.55 27.50% $2.00 $0.00 0.00% 27.50%
FRUIT & CHEESE $2.75 $0.72 26.18% $2.75 $0.00 0.00% 26.18%
GOLDFISH CRACKERS $1.00 $0.28 28.00% $1.00 $0.00 0.00% 28.00%
GOURMET FINGER SANDWICHES $2.50 $0.62 24.80% $2.50 $0.00 0.00% 24.80%
GRILLED CHICKEN STRIPS $2.00 $0.55 27.50% $2.00 $0.00 0.00% 27.50%
JUMBO GRILLED HONEY GLAZED SHRIMP $7.00 $2.00 28.57% $7.00 $0.00 0.00% 28.57%
MARINATED CRAB FINGERS $4.00 $2.25 56.25% $5.00 $1.00 25.00% 45.00%
MEAT PIES $2.50 $0.96 38.40% $3.00 $0.50 20.00% 32.00%
MEATBALLS IN SAUCE $1.75 $0.64 36.57% $2.25 $0.50 28.57% 28.44%
MINI MUFFALATTA $1.75 $1.45 82.86% $3.00 $1.25 71.43% 48.33%
MINI QUICHE LORRAINE $2.00 $1.22 61.00% $3.50 $1.50 75.00% 34.86%
MIXED NUTS $2.00 $0.27 13.50% $2.00 $0.00 0.00% 13.50%
OYSTERS 1/2 SHELL $4.00 $2.56 64.00% $6.00 $2.00 50.00% 42.67%
OYSTERS IN COCKTAIL SAUCE $4.50 $1.29 28.67% $4.50 $0.00 0.00% 28.67%
PASTA W/CRAWFISH ALFREDO $3.00 $1.00 33.33% $3.00 $0.00 0.00% 33.33%
PASTA W/SHRIMP & CRAWFISH $3.25 $0.88 27.08% $3.25 $0.00 0.00% 27.08%
PASTA W/SHRIMP ALFREDO $3.00 $0.75 25.00% $3.00 $0.00 0.00% 25.00%
SALADS $3.25 $1.00 30.77% $3.25 $0.00 0.00% 30.77%
SEAFOOD GUMBO $2.75 $1.54 56.00% $4.75 $2.00 72.73% 32.42%
SEAFOOD STUFFED MUSHROOMS $2.50 $1.02 40.80% $3.25 $0.75 30.00% 31.38%
SHRIMP & ANDOUILLE BROCHETTES $7.75 $2.82 36.39% $8.00 $0.25 3.23% 35.25%
SHRIMP DIP W/PASTRY SHELLS $2.50 $0.85 34.00% $2.75 $0.25 10.00% 30.91%
SHRIMP MOLD $2.50 $0.56 22.40% $2.50 $0.00 0.00% 22.40%
SMOKED BREAST OF TURKEY $4.00 $1.20 30.00% $4.00 $0.00 0.00% 30.00%
SMOKED SALMON $4.50 $1.60 35.56% $4.50 $0.00 0.00% 35.56%
SOUPS $2.75 $0.85 30.91% $3.25 $0.50 18.18% 26.15%
SPINACH ARTICHOKE DIP W/CRACKERS $2.25 $0.60 26.67% $2.25 $0.00 0.00% 26.67%
SPINACH BIENVILLE DIP W/CRACKERS $2.00 $0.75 37.50% $3.00 $1.00 50.00% 25.00%
TORTILLA CHIPS W/DIPS $1.25 $0.35 28.00% $1.25 $0.00 0.00% 28.00%
CARVED ITEMS
BAKED BONE-IN HAM $3.00 $0.97 32.33% $3.00 $0.00 0.00% 32.33%
CORNED BEEF $4.00 $1.10 27.50% $4.00 $0.00 0.00% 27.50%
ROAST BREAST OF TURKEY $3.50 $1.10 31.43% $3.50 $0.00 0.00% 31.43%
ROAST TENDERLOIN OF BEEF $8.00 $3.75 46.88% $9.00 $1.00 12.50% 41.67%
STEAMSHIP ROUND OF BEEF $3.25 $1.10 33.85% $3.50 $0.25 7.69% 31.43%
STUFFED LEG OF PORK $3.00 $1.00 33.33% $3.00 $0.00 0.00% 33.33%
LUNCH BUFFET SELECTIONS
CHEF'S CHOICE BUFFET $9.50 $4.63 48.74% $11.50 $2.00 21.05% 40.26%
2 ENTREES $12.00 $5.13 42.75% $13.50 $1.50 12.50% 38.00%
3 ENTREES $15.00 $5.63 37.53% $16.00 $1.00 6.67% 35.19%
Current Average COS %= 35.60%
Average Price Increase %= 14.64%
Average COS %= 30.60%
Petroleum Club of Lafayette
Proposed Catering Prices
10-Mar-04
MENU ITEM Current Price Cost of Sales $ Current COS % Proposed Price Change in $ Change in % Proposed COS %
Seated Dinner
Poultry
Chicken Woodland $15.75 $5.54 35.17% $17.00 $1.25 7.94% 32.59%
Chicken Dijonnaise $15.25 $5.54 36.33% $17.00 $1.75 11.48% 32.59%
Shrimp Stuffed Chicken $16.25 $7.69 47.32% $24.00 $7.75 47.69% 32.04%
Turkey Divan $14.00 $5.56 39.71% $17.00 $3.00 21.43% 32.71%
Cornish Game Hen $16.25 $5.49 33.78% $17.00 $0.75 4.62% 32.29%
Beef
Filet Mignon (8 oz.) $18.95 $10.74 56.68% $32.00 $13.05 68.87% 33.56%
Ribeye (12 oz.) $18.95 $13.96 73.67% $35.00 $16.05 84.70% 39.89%
Prime Rib of Beef (Au Jus) $16.75 $11.15 66.57% $34.00 $17.25 102.99% 32.79%
Sliced Tenderloin (Bordelaise or Bernaise) $18.95 $9.91 52.30% $30.00 $11.05 58.31% 33.03%
London Broil $13.50 $7.32 54.22% $24.00 $10.50 77.78% 30.50%
Beef Tips & Penne Pasta $11.25 $6.00 53.33% $20.00 $8.75 77.78% 30.00%
Veal Oscar $17.95 $9.09 50.64% $30.00 $12.05 67.13% 30.30%
Pork
Pork Oscar $15.25 $8.11 53.18% $25.00 $9.75 63.93% 32.44%
Stuffed Pork Chops $12.50 $6.53 52.24% $24.00 $11.50 92.00% 27.21%
Grilled Medallions of Pork $12.95 $6.40 49.42% $24.00 $11.05 85.33% 26.67%
Fish & Shellfish $0.00
Stuffed Speckled Trout $14.00 $9.55 68.21% $28.00 $14.00 100.00% 34.11%
Crawfish Etouffe' $13.50 $7.30 54.07% $24.00 $10.50 77.78% 30.42%
Catfish or Tilapia $12.50 $5.74 45.92% $18.00 $5.50 44.00% 31.89%
Coldwater Lobster Tail $36.00 $16.24 45.11% $45.00 $9.00 25.00% 36.09%
Set Menus
Menu #1 $21.75 $9.66 44.41% $30.00 $8.25 37.93% 32.20%
Menu #2 $19.75 $9.11 46.13% $28.00 $8.25 41.77% 32.54%
Menu #3 $21.95 $9.58 43.64% $29.00 $7.05 32.12% 33.03%
Seated Luncheon
Seafood
Fillet of Scarlet Red Snapper Meuniere $14.50 $4.87 33.59% $15.00 $0.50 3.45% 32.47%
Broiled, Fried, Grilled or Baked Fillet of Catfish or Tilapia $11.50 $4.63 40.26% $14.00 $2.50 21.74% 33.07%
Crawfish Etouffe' $13.50 $4.71 34.89% $15.00 $1.50 11.11% 31.40%
Louisiana Crab Cakes $10.75 $5.71 53.12% $18.00 $7.25 67.44% 31.72%
Poultry
Chicken Piccata $11.25 $4.48 39.82% $14.00 $2.75 24.44% 32.00%
Chicken Veronique $11.25 $4.48 39.82% $14.00 $2.75 24.44% 32.00%
Grilled Marinated Breast of Chicken $9.00 $4.48 49.78% $14.00 $5.00 55.56% 32.00%
Sliced Smoked Turkey Breast w/Gravy $10.25 $4.34 42.34% $13.00 $2.75 26.83% 33.38%
Chicken A La King $10.25 $4.29 41.85% $13.00 $2.75 26.83% 33.00%
Beef
Petit Filet (6 oz.) $15.75 $8.38 53.21% $24.00 $8.25 52.38% 34.92%
Sliced Marinated London Broil $13.50 $5.74 42.52% $18.00 $4.50 33.33% 31.89%
Tenderloin Beef Tips w/Peppers & Onions $11.25 $4.78 42.49% $16.00 $4.75 42.22% 29.88%
Hamburger Steak w/Mushroom Gravy $9.00 $4.36 48.44% $14.00 $5.00 55.56% 31.14%
Pork
Grilled Medallions of Pork $12.50 $5.62 44.96% $17.00 $4.50 36.00% 33.06%
Stuffed Pork Chops $12.50 $5.75 46.00% $18.00 $5.50 44.00% 31.94%
Cold Selections
Trio Salad $8.50 $3.18 37.41% $10.00 $1.50 17.65% 31.80%
Poinsettia Salad $8.00 $2.41 30.13% $8.00 $0.00 0.00% 30.13%
Bird of Paradise $8.95 $2.60 29.05% $8.00 -$0.95 -10.61% 32.50%
Melon Eden Salad $8.50 $3.04 35.76% $9.00 $0.50 5.88% 33.78%
Stuffed Apple Salad $8.25 $2.55 30.91% $8.00 -$0.25 -3.03% 31.88%
Miscellaneous
Fruit Bowl $2.00 $0.56 28.00% $2.00 $0.00 0.00% 28.00%
Assorted Pastries (dozen) $13.25 $3.72 28.08% $13.00 -$0.25 -1.89% 28.62%
Continental Breakfast $4.95 $1.48 29.90% $5.00 $0.05 1.01% 29.60%
Cont. Breakfast w/fruit $6.25 $2.04 32.64% $7.00 $0.75 12.00% 29.14%
Biscuits (dozen) $6.00 $1.80 30.00% $6.00 $0.00 0.00% 30.00%
Cookies (dozen) $8.25 $2.16 26.18% $8.00 -$0.25 -3.03% 27.00%
Brownies (dozen) $8.25 $2.64 32.00% $9.00 $0.75 9.09% 29.33%
Breakfast Buffet $8.50 $3.07 36.12% $10.00 $1.50 17.65% 30.70%
Grillades & Grits $8.75 $3.78 43.20% $12.00 $3.25 37.14% 31.50%
Ham & Cheese Quiche $7.75 $2.89 37.29% $9.00 $1.25 16.13% 32.11%
Eggs Benedict $8.50 $3.11 36.59% $10.00 $1.50 17.65% 31.10%
Seated Breakfast #1 $10.50 $3.85 36.67% $12.00 $1.50 14.29% 32.08%
Seated Breakfast #2 $8.75 $3.27 37.37% $11.00 $2.25 25.71% 29.73%
Current Average COS %= 42.77%
Petroleum Club of Lafayette
Proposed Catering Prices
10-Mar-04
BEVERAGE ITEM Current Price Cost of Sales $ Current COS % Proposed Price Change in $ Change in % Proposed COS %
House Brands
E & J Brandy $45.00 $11.43 25.40% $45.00 $0.00 0.00% 25.40%
Miles Gin $45.00 $4.58 10.18% $45.00 $0.00 0.00% 10.18%
Crawford's Scotch $45.00 $10.50 23.33% $45.00 $0.00 0.00% 23.33%
TOR Tequila $45.00 $10.42 23.16% $45.00 $0.00 0.00% 23.16%
Jim Beam $45.00 $13.22 29.38% $45.00 $0.00 0.00% 29.38%
McCormick Vodka $45.00 $4.50 10.00% $45.00 $0.00 0.00% 10.00%
Bacardi Light $45.00 $12.32 27.38% $45.00 $0.00 0.00% 27.38%
House Drink Open $2.50 $0.65 26.00% $2.75 $0.25 10.00% 23.64%
House Drink Cash $3.00 $0.65 21.67% $3.00 $0.00 0.00% 21.67%
Call Brands
Wild Turkey $60.00 $21.46 35.77% $70.00 $10.00 16.67% 30.66%
Bacardi Dark $60.00 $13.06 21.77% $60.00 $0.00 0.00% 21.77%
Old Charter (8 yr) $60.00 $14.02 23.37% $60.00 $0.00 0.00% 23.37%
Smirnoff Vodka $60.00 $13.25 22.08% $60.00 $0.00 0.00% 22.08%
Seagrams VO $60.00 $15.61 26.02% $60.00 $0.00 0.00% 26.02%
Call Drink Open $3.25 $1.08 33.23% $3.50 $0.25 7.69% 30.86%
Call Drink Cash $4.00 $1.08 27.00% $4.00 $0.00 0.00% 27.00%
Premium Brands
Beefeater Gin $75.00 $20.01 26.68% $75.00 $0.00 0.00% 26.68%
Bombay Sapphire $75.00 $25.04 33.39% $85.00 $10.00 13.33% 29.46%
Crown Royal $75.00 $13.22 17.63% $75.00 $0.00 0.00% 17.63%
Absolut Vodka $75.00 $20.01 26.68% $75.00 $0.00 0.00% 26.68%
Bombay Gin $75.00 $19.08 25.44% $75.00 $0.00 0.00% 25.44%
Dewars White $75.00 $23.77 31.69% $80.00 $5.00 6.67% 29.71%
Stolichnaya Vodka $75.00 $20.80 27.73% $75.00 $0.00 0.00% 27.73%
Tanqueray Gin $75.00 $21.56 28.75% $75.00 $0.00 0.00% 28.75%
J & B Scotch $75.00 $25.47 33.96% $80.00 $5.00 6.67% 31.84%
Jack Daniels $75.00 $21.22 28.29% $75.00 $0.00 0.00% 28.29%
Premium Drink Open $4.00 $1.17 29.25% $4.25 $0.25 6.25% 27.53%
Premium Drink Cash $5.00 $1.17 23.40% $5.00 $0.00 0.00% 23.40%
Super Premium Brands
Hennessy VSOP $150.00 $36.18 24.12% $125.00 -$25.00 -16.67% 28.94%
Johnny Walker Black $100.00 $38.67 38.67% $125.00 $25.00 25.00% 30.94%
Glenlivet $120.00 $34.10 28.42% $125.00 $5.00 4.17% 27.28%
Hennessy VS $100.00 $31.18 31.18% $125.00 $25.00 25.00% 24.94%
Chivas Regal $100.00 $32.56 32.56% $125.00 $25.00 25.00% 26.05%
Super Drink Open $6.00 $1.78 29.67% $6.00 $0.00 0.00% 29.67%
Super Drink Cash $7.00 $1.78 25.43% $7.00 $0.00 0.00% 25.43%
Beer, Wine, Soft Drinks
Keg Beer $275.00 $61.00 22.18% $250.00 -$25.00 -9.09% 24.40%
Domestic Beer Open $2.50 $0.64 25.60% $2.50 $0.00 0.00% 25.60%
Domestic Beer Cash $3.00 $0.64 21.33% $3.00 $0.00 0.00% 21.33%
Imported Beer Open $3.00 $0.91 30.33% $3.00 $0.00 0.00% 30.33%
Imported Beer Cash $4.00 $0.91 22.75% $4.00 $0.00 0.00% 22.75%
House Wine (750 ml) $15.00 $3.50 23.33% $15.00 $0.00 0.00% 23.33%
House Champagne (750 ml) $15.00 $4.24 28.27% $20.00 $5.00 33.33% 21.20%
Wine (By the Glass) Open $2.50 $0.70 28.00% $2.50 $0.00 0.00% 28.00%
Wine (By the Glass) Cash $3.00 $0.70 23.33% $3.00 $0.00 0.00% 23.33%
Juice Open $1.00 $0.36 36.00% $1.50 $0.50 50.00% 24.00%
Juice Cash $1.00 $0.36 36.00% $2.00 $1.00 100.00% 18.00%
Artesian Water Open $1.50 $0.68 45.33% $2.00 $0.50 33.33% 34.00%
Artesian Water Cash $2.00 $0.68 34.00% $2.00 $0.00 0.00% 34.00%
Soft Drinks Open $1.00 $0.42 42.00% $2.00 $1.00 100.00% 21.00%
Soft Drinks Cash $1.00 $0.42 42.00% $2.00 $1.00 100.00% 21.00%
Specialty Drinks
Brandy Ice Open $4.25 $1.29 30.35% $4.50 $0.25 5.88% 28.67%
Brandy Ice Cash $5.00 $1.29 25.80% $5.00 $0.00 0.00% 25.80%
Margarita Open $2.75 $1.16 42.18% $3.00 $0.25 9.09% 38.67%
Margarita Cash $4.00 $1.16 29.00% $4.00 $0.00 0.00% 29.00%
Daquiri Open $2.75 $1.16 42.18% $3.00 $0.25 9.09% 38.67%
Daquiri Cash $4.00 $1.16 29.00% $4.00 $0.00 0.00% 29.00%
Punch (Gallon) $8.50 $2.43 28.59% $8.50 $0.00 0.00% 28.59%
Current Average Beverage COS %= 28.35%
Average Price Increase %= 9.85%
Proposed Average Beverage COS %= 26.02%
Much has been going on here at Club Med without the beach. Board meetings, house committee, in house subtrafuge. All at a frantic pace.
Now some documents that I have created to present for board approval. I have costed and have received approval for virtually all of our food and beverage offerings.
Price Adjustments As written for the April 2004 newsletter. Nobody else wished to create it....
After extensive cost analysis and a market survey, the management team, through the approval of the board of directors, will be making price adjustments starting in April 2004.
These increases have become necessary due to dramatic increases in the cost of food as well as other operating expenses. Overall there will be an adjustment of approximately 18%. Member prices will remain lower than private function pricing by 20%.
The Petroleum Club of Lafayette will remain faithful to our 50 year history of providing the best quality products and services to our membership. Our catering program will continue to be the best value in food and beverage services within Acadiana. Our pricing will still be poised less than our competition and we will carry on the tradition of hospitality that our loyal membership has come to expect.
PETROLEUM CLUB OF LAFAYETTE
PROPOSED LUNCH MENU PRICE CHANGES
19-Feb-04
Current Price Cost of Sales $ Current COS % Proposed Price Change in $ Change in % Proposed COS %
Hamburger $3.75 $1.75 46.67% $5.00 $1.25 33.33% 35.00%
Petroleum Club $4.25 $1.73 40.71% $5.00 $0.75 17.65% 34.60%
Reuben $5.25 $2.03 38.67% $6.00 $0.75 14.29% 33.83%
Corned Beef $3.95 $1.83 46.33% $5.00 $1.05 26.58% 36.60%
Open Face Steak $8.25 $4.96 60.12% $9.00 $0.75 9.09% 55.11%
Grilled Chicken $5.50 $2.03 36.91% $6.00 $0.50 9.09% 33.83%
Shrimp Poboy $6.75 $2.30 34.07% $7.00 $0.25 3.70% 32.86%
Catfish Poboy $5.25 $2.30 43.81% $7.00 $1.75 33.33% 32.86%
Ham & Cheese $4.25 $1.48 34.82% $5.00 $0.75 17.65% 29.60%
Roasted Turkey $4.25 $1.58 37.18% $5.00 $0.75 17.65% 31.60%
Grilled Cheese $2.25 $1.18 52.44% $3.00 $0.75 33.33% 39.33%
Shrimp Salad Croissant $5.25 $2.28 43.43% $7.00 $1.75 33.33% 32.57%
Tuna Salad $3.75 $1.16 30.93% $4.00 $0.25 6.67% 29.00%
Weekly Special $5.25 $3.97 75.62% $7.00 $1.75 33.33% 56.71%
Lighter Side Special $5.25 $3.98 75.81% $7.00 $1.75 33.33% 56.86%
Daily Buffet $8.75 $4.63 52.91% $9.00 $0.25 2.86% 51.44%
Child Buffet $5.50 $6.00 $0.50 9.09%
Salad Bar $5.50 $5.13 93.27% $7.00 $1.50 27.27% 73.29%
Salad Bar with Buffet $3.50 $3.50
Child Salad $3.50 0.00% $4.00 $0.50 14.29% 0.00%
Sunday Buffet $11.95 $6.06 50.71% $13.00 $1.05 8.79% 46.62%
Sunday Child $6.00 0.00% $6.00 $0.00 0.00% 0.00%
Sunday Salad Bar $6.25 $5.13 82.08% $9.00 $2.75 44.00% 57.00%
Soup of the Day (cup) $2.25 $0.65 28.89% $3.00 $0.75 33.33% 21.67%
Soup of the Day (bowl) $2.50 $0.98 39.20% $4.00 $1.50 60.00% 24.50%
Seafood Gumbo (cup) $2.75 $1.54 56.00% $3.75 $1.00 36.36% 41.07%
Seafood Gumbo (bowl) $3.00 $2.31 77.00% $5.00 $2.00 66.67% 46.20%
French Fries $1.50 $0.48 32.00% $2.00 $0.50 33.33% 24.00%
Onion Rings $2.00 $0.60 30.00% $2.00 $0.00 0.00% 30.00%
Cheesecake $3.00 $1.21 40.33% $3.00 $0.00 0.00% 40.33%
Desserts $2.00 $0.68 34.00% $3.00 $1.00 50.00% 22.67%
Beverages $1.00 $0.42 42.00% $1.50 $0.50 50.00% 28.00%
Chicken Caesar Salad $6.50 $2.11 32.46% $7.00 $0.50 7.69% 30.14%
Caesar $4.50 $0.91 20.22% $5.00 $0.50 11.11% 18.20%
Fruit Plate $5.50 $1.74 31.64% $6.00 $0.50 9.09% 29.00%
Tossed Side Salad $2.75 $0.68 24.73% $3.00 $0.25 9.09% 22.67%
Bowl of Fruit $2.00 $1.08 54.00% $3.00 $1.00 50.00% 36.00%
Shrimp Salad $8.25 $2.78 33.70% $9.00 $0.75 9.09% 30.89%
Fried Catfish $6.95 $4.10 58.99% $8.00 $1.05 15.11% 51.25%
#1 $4.50 $1.58 35.11% $6.00 $1.50 33.33% 26.33%
The Thing $3.75 $1.96 52.27% $6.00 $2.25 60.00% 32.67%
#2 $8.25 $4.83 58.55% $9.00 $0.75 9.09% 53.67%
½ Fried Catfish $3.50 $2.30 65.71% $4.00 $0.50 14.29% 57.50%
Catering Program Menu Comparison and Price Recommendations
29-Feb-04
Petro Club City Club River Oaks HILTON Proposed Price Change in $ Change in %
RECEPTION ITEMS
Minimun Price per person $13.00 $13.95 3x Room Rent
Service Charge 15.00% 18.00% 20.00% 18.00% 18.00%
CHEESE & CRACKERS $2.25 $2.50 $2.25 $0.00 0.00%
CHICKEN & SAUSAGE GUMBO $2.50 $2.50 $3.00 $0.50 20.00%
CRAWFISH PIES $3.00 $2.50 $3.25 $0.25 8.33%
FINGER SANDWICHES $1.50 $2.50 $2.00 $0.50 33.33%
FRESH FRUIT $2.50 $2.75 $2.50 $0.00 0.00%
FRESH VEG TRAY $2.00 $2.00 $2.00 $0.00 0.00%
FRIED CATFISH BITES $2.00 $3.00 $3.00 $1.00 50.00%
JUMBO GRILLED HONEY GLAZED SHRIMP $7.00 $5.50 $7.00 $0.00 0.00%
MEAT PIES $2.50 $3.00 $3.00 $0.50 20.00%
MEATBALLS IN SAUCE $1.75 $1.75 $2.25 $0.50 28.57%
MINI MUFFALATTA $1.75 $2.50 $3.00 $1.25 71.43%
OYSTERS IN COCKTAIL SAUCE $4.50 $5.50 $4.50 $0.00 0.00%
PASTA W/SHRIMP ALFREDO $3.00 $3.00 $3.00 $0.00 0.00%
SEAFOOD GUMBO $2.75 $4.50 $4.75 $2.00 72.73%
SEAFOOD STUFFED MUSHROOMS $2.50 $4.95 $3.25 $0.75 30.00%
SMOKED SALMON $4.50 $4.50 $4.50 $0.00 0.00%
SOUPS $2.75 $3.00 $2.75 $0.00 0.00%
SPINACH ARTICHOKE DIP W/CRACKERS $2.25 $1.50 $2.25 $0.00 0.00%
CARVED ITEMS W/BUNS & CONDIMENTS
BAKED BONE-IN HAM $3.00 $6.00 $3.00 $0.00 0.00%
CORNED BEEF $4.00 $6.00 $4.00 $0.00 0.00%
ROAST BREAST OF TURKEY $3.50 $6.00 $3.50 $0.00 0.00%
ROAST TENDERLOIN OF BEEF $8.00 $6.00 $9.00 $1.00 12.50%
STEAMSHIP ROUND OF BEEF $3.25 $6.00 $3.50 $0.25 7.69%
STUFFED LEG OF PORK $3.00 $6.00 $3.00 $0.00 0.00%
BUFFET SELECTIONS
CHEF'S CHOICE BUFFET $9.50 $11.50 $11.50 $2.00 21.05%
2 ENTREES $12.00 $13.95 $16.25 $13.50 $1.50 12.50%
3 ENTREES $15.00 $16.95 $21.25 $16.00 $1.00 6.67%
PLATED LUNCHEON SELECTIONS
CHICKEN WITH HOUSE SALAD $10.25 $15.22 $14.50 $4.25 41.46%
SNAPPER WITH HOUSE SALAD $14.50 $20.25 $18.50 $4.00 27.59%
PETIT FILET WITH HOUSE SALAD $18.75 $29.25 $23.50 $4.75 25.33%
PLATED DINNER SELECTIONS
CHICKEN/SALAD/DESSERT $15.25 $19.22 $17.50 $2.25 14.75%
TROUT/SALAD/DESSERT $14.00 $27.25 $21.00 $7.00 50.00%
FILET/SALAD/DESSERT $20.95 $33.25 $25.00 $4.05 19.33%
Average Price Increase = 17.37%
Petroleum Club of Lafayette
Member vs. Private Pricing
15-Mar-04
Item Current MemberPrice Current Private Price Proposed Member Price Proposed Private Price Member Change in % Private Change in % Member vs. Private $ Member vs. Private %
Service Charge 15% 15% 15% 18% 0 3% N/A -20.00%
House Drink $2.50 $3.00 $2.75 $3.00 10.00% 0.00% ($0.25) -9.09%
Call Drink $3.25 $4.00 $3.25 $4.00 0.00% 0.00% ($0.75) -23.08%
Premium Drink $4.00 $5.00 $4.25 $5.00 6.25% 0.00% ($0.75) -17.65%
S. Premium Drink $6.00 $7.00 $6.00 $7.00 0.00% 0.00% ($1.00) -16.67%
Domestic Beer $2.50 $3.00 $2.50 $3.00 0.00% 0.00% ($0.50) -20.00%
Import Beer $3.00 $4.00 $3.00 $4.00 0.00% 0.00% ($1.00) -33.33%
Margarita $2.75 $4.00 $3.00 $4.00 9.09% 0.00% ($1.00) -33.33%
Daquiri $2.75 $4.00 $3.00 $4.00 9.09% 0.00% ($1.00) -33.33%
Brandy Ice $4.00 $5.00 $4.50 $5.00 12.50% 0.00% ($0.50) -11.11%
House Wine $2.50 $3.00 $2.50 $3.00 0.00% 0.00% ($0.50) -20.00%
Artesian Water $1.00 $2.00 $2.00 $2.00 100.00% 0.00% $0.00 0.00%
Soft Drink $1.00 $1.00 $1.50 $2.00 50.00% 100.00% ($0.50) -33.33%
Juice $1.00 $1.00 $1.50 $2.00 50.00% 100.00% ($0.50) -33.33%
Daily Buffet $8.75 $9.50 $9.00 $11.50 2.86% 21.05% ($2.50) -27.78%
Averages= $4.25 16.41% 15.79% ($0.77) -22.29%
Petroleum Club of Lafayette
Proposed Catering Prices
10-Mar-04
MENU ITEM Current Price Cost of Sales $ Current COS % Proposed Price Change in $ Change in % Proposed COS %
RECEPTION ITEMS
BACON WRAPPED SCALLOPS $2.75 $1.56 56.73% $5.00 $2.25 81.82% 31.20%
BOUDIN BALLS $1.75 $0.48 27.43% $1.75 $0.00 0.00% 27.43%
CHEESE & CRACKERS $2.25 $0.53 23.56% $2.25 $0.00 0.00% 23.56%
CHICKEN & SAUSAGE GUMBO $2.50 $0.95 38.00% $3.00 $0.50 20.00% 31.67%
CHICKEN DRUMMETTES $2.00 $0.52 26.00% $2.00 $0.00 0.00% 26.00%
CHILLED LG SHRIMP $7.75 $2.00 25.81% $7.50 -$0.25 -3.23% 26.67%
CHIPS & PRETZELS $1.00 $0.38 38.00% $1.25 $0.25 25.00% 30.40%
COLD CUT PLATTER $1.75 $0.75 42.86% $2.25 $0.50 28.57% 33.33%
CRAB DIP W/PASTRY SHELLS $3.75 $0.95 25.33% $3.75 $0.00 0.00% 25.33%
CRAWFISH DIP W/PASTRY SHELLS $2.50 $0.98 39.20% $3.00 $0.50 20.00% 32.67%
CRAWFISH PIES $3.00 $1.11 37.00% $3.25 $0.25 8.33% 34.15%
DEVILED EGGS $1.00 $0.42 42.00% $1.25 $0.25 25.00% 33.60%
FAJITA BAR $3.00 $1.30 43.33% $3.50 $0.50 16.67% 37.14%
FANCY CANAPES $2.50 $0.62 24.80% $2.50 $0.00 0.00% 24.80%
FINGER SANDWICHES $1.50 $0.56 37.33% $2.00 $0.50 33.33% 28.00%
FRESH FRUIT $2.50 $0.72 28.80% $2.50 $0.00 0.00% 28.80%
FRESH VEG TRAY $2.00 $0.50 25.00% $2.00 $0.00 0.00% 25.00%
FRIED CATFISH BITES $2.00 $0.80 40.00% $3.00 $1.00 50.00% 26.67%
FRIED CHICKEN FINGERS $2.00 $0.55 27.50% $2.00 $0.00 0.00% 27.50%
FRUIT & CHEESE $2.75 $0.72 26.18% $2.75 $0.00 0.00% 26.18%
GOLDFISH CRACKERS $1.00 $0.28 28.00% $1.00 $0.00 0.00% 28.00%
GOURMET FINGER SANDWICHES $2.50 $0.62 24.80% $2.50 $0.00 0.00% 24.80%
GRILLED CHICKEN STRIPS $2.00 $0.55 27.50% $2.00 $0.00 0.00% 27.50%
JUMBO GRILLED HONEY GLAZED SHRIMP $7.00 $2.00 28.57% $7.00 $0.00 0.00% 28.57%
MARINATED CRAB FINGERS $4.00 $2.25 56.25% $5.00 $1.00 25.00% 45.00%
MEAT PIES $2.50 $0.96 38.40% $3.00 $0.50 20.00% 32.00%
MEATBALLS IN SAUCE $1.75 $0.64 36.57% $2.25 $0.50 28.57% 28.44%
MINI MUFFALATTA $1.75 $1.45 82.86% $3.00 $1.25 71.43% 48.33%
MINI QUICHE LORRAINE $2.00 $1.22 61.00% $3.50 $1.50 75.00% 34.86%
MIXED NUTS $2.00 $0.27 13.50% $2.00 $0.00 0.00% 13.50%
OYSTERS 1/2 SHELL $4.00 $2.56 64.00% $6.00 $2.00 50.00% 42.67%
OYSTERS IN COCKTAIL SAUCE $4.50 $1.29 28.67% $4.50 $0.00 0.00% 28.67%
PASTA W/CRAWFISH ALFREDO $3.00 $1.00 33.33% $3.00 $0.00 0.00% 33.33%
PASTA W/SHRIMP & CRAWFISH $3.25 $0.88 27.08% $3.25 $0.00 0.00% 27.08%
PASTA W/SHRIMP ALFREDO $3.00 $0.75 25.00% $3.00 $0.00 0.00% 25.00%
SALADS $3.25 $1.00 30.77% $3.25 $0.00 0.00% 30.77%
SEAFOOD GUMBO $2.75 $1.54 56.00% $4.75 $2.00 72.73% 32.42%
SEAFOOD STUFFED MUSHROOMS $2.50 $1.02 40.80% $3.25 $0.75 30.00% 31.38%
SHRIMP & ANDOUILLE BROCHETTES $7.75 $2.82 36.39% $8.00 $0.25 3.23% 35.25%
SHRIMP DIP W/PASTRY SHELLS $2.50 $0.85 34.00% $2.75 $0.25 10.00% 30.91%
SHRIMP MOLD $2.50 $0.56 22.40% $2.50 $0.00 0.00% 22.40%
SMOKED BREAST OF TURKEY $4.00 $1.20 30.00% $4.00 $0.00 0.00% 30.00%
SMOKED SALMON $4.50 $1.60 35.56% $4.50 $0.00 0.00% 35.56%
SOUPS $2.75 $0.85 30.91% $3.25 $0.50 18.18% 26.15%
SPINACH ARTICHOKE DIP W/CRACKERS $2.25 $0.60 26.67% $2.25 $0.00 0.00% 26.67%
SPINACH BIENVILLE DIP W/CRACKERS $2.00 $0.75 37.50% $3.00 $1.00 50.00% 25.00%
TORTILLA CHIPS W/DIPS $1.25 $0.35 28.00% $1.25 $0.00 0.00% 28.00%
CARVED ITEMS
BAKED BONE-IN HAM $3.00 $0.97 32.33% $3.00 $0.00 0.00% 32.33%
CORNED BEEF $4.00 $1.10 27.50% $4.00 $0.00 0.00% 27.50%
ROAST BREAST OF TURKEY $3.50 $1.10 31.43% $3.50 $0.00 0.00% 31.43%
ROAST TENDERLOIN OF BEEF $8.00 $3.75 46.88% $9.00 $1.00 12.50% 41.67%
STEAMSHIP ROUND OF BEEF $3.25 $1.10 33.85% $3.50 $0.25 7.69% 31.43%
STUFFED LEG OF PORK $3.00 $1.00 33.33% $3.00 $0.00 0.00% 33.33%
LUNCH BUFFET SELECTIONS
CHEF'S CHOICE BUFFET $9.50 $4.63 48.74% $11.50 $2.00 21.05% 40.26%
2 ENTREES $12.00 $5.13 42.75% $13.50 $1.50 12.50% 38.00%
3 ENTREES $15.00 $5.63 37.53% $16.00 $1.00 6.67% 35.19%
Current Average COS %= 35.60%
Average Price Increase %= 14.64%
Average COS %= 30.60%
Petroleum Club of Lafayette
Proposed Catering Prices
10-Mar-04
MENU ITEM Current Price Cost of Sales $ Current COS % Proposed Price Change in $ Change in % Proposed COS %
Seated Dinner
Poultry
Chicken Woodland $15.75 $5.54 35.17% $17.00 $1.25 7.94% 32.59%
Chicken Dijonnaise $15.25 $5.54 36.33% $17.00 $1.75 11.48% 32.59%
Shrimp Stuffed Chicken $16.25 $7.69 47.32% $24.00 $7.75 47.69% 32.04%
Turkey Divan $14.00 $5.56 39.71% $17.00 $3.00 21.43% 32.71%
Cornish Game Hen $16.25 $5.49 33.78% $17.00 $0.75 4.62% 32.29%
Beef
Filet Mignon (8 oz.) $18.95 $10.74 56.68% $32.00 $13.05 68.87% 33.56%
Ribeye (12 oz.) $18.95 $13.96 73.67% $35.00 $16.05 84.70% 39.89%
Prime Rib of Beef (Au Jus) $16.75 $11.15 66.57% $34.00 $17.25 102.99% 32.79%
Sliced Tenderloin (Bordelaise or Bernaise) $18.95 $9.91 52.30% $30.00 $11.05 58.31% 33.03%
London Broil $13.50 $7.32 54.22% $24.00 $10.50 77.78% 30.50%
Beef Tips & Penne Pasta $11.25 $6.00 53.33% $20.00 $8.75 77.78% 30.00%
Veal Oscar $17.95 $9.09 50.64% $30.00 $12.05 67.13% 30.30%
Pork
Pork Oscar $15.25 $8.11 53.18% $25.00 $9.75 63.93% 32.44%
Stuffed Pork Chops $12.50 $6.53 52.24% $24.00 $11.50 92.00% 27.21%
Grilled Medallions of Pork $12.95 $6.40 49.42% $24.00 $11.05 85.33% 26.67%
Fish & Shellfish $0.00
Stuffed Speckled Trout $14.00 $9.55 68.21% $28.00 $14.00 100.00% 34.11%
Crawfish Etouffe' $13.50 $7.30 54.07% $24.00 $10.50 77.78% 30.42%
Catfish or Tilapia $12.50 $5.74 45.92% $18.00 $5.50 44.00% 31.89%
Coldwater Lobster Tail $36.00 $16.24 45.11% $45.00 $9.00 25.00% 36.09%
Set Menus
Menu #1 $21.75 $9.66 44.41% $30.00 $8.25 37.93% 32.20%
Menu #2 $19.75 $9.11 46.13% $28.00 $8.25 41.77% 32.54%
Menu #3 $21.95 $9.58 43.64% $29.00 $7.05 32.12% 33.03%
Seated Luncheon
Seafood
Fillet of Scarlet Red Snapper Meuniere $14.50 $4.87 33.59% $15.00 $0.50 3.45% 32.47%
Broiled, Fried, Grilled or Baked Fillet of Catfish or Tilapia $11.50 $4.63 40.26% $14.00 $2.50 21.74% 33.07%
Crawfish Etouffe' $13.50 $4.71 34.89% $15.00 $1.50 11.11% 31.40%
Louisiana Crab Cakes $10.75 $5.71 53.12% $18.00 $7.25 67.44% 31.72%
Poultry
Chicken Piccata $11.25 $4.48 39.82% $14.00 $2.75 24.44% 32.00%
Chicken Veronique $11.25 $4.48 39.82% $14.00 $2.75 24.44% 32.00%
Grilled Marinated Breast of Chicken $9.00 $4.48 49.78% $14.00 $5.00 55.56% 32.00%
Sliced Smoked Turkey Breast w/Gravy $10.25 $4.34 42.34% $13.00 $2.75 26.83% 33.38%
Chicken A La King $10.25 $4.29 41.85% $13.00 $2.75 26.83% 33.00%
Beef
Petit Filet (6 oz.) $15.75 $8.38 53.21% $24.00 $8.25 52.38% 34.92%
Sliced Marinated London Broil $13.50 $5.74 42.52% $18.00 $4.50 33.33% 31.89%
Tenderloin Beef Tips w/Peppers & Onions $11.25 $4.78 42.49% $16.00 $4.75 42.22% 29.88%
Hamburger Steak w/Mushroom Gravy $9.00 $4.36 48.44% $14.00 $5.00 55.56% 31.14%
Pork
Grilled Medallions of Pork $12.50 $5.62 44.96% $17.00 $4.50 36.00% 33.06%
Stuffed Pork Chops $12.50 $5.75 46.00% $18.00 $5.50 44.00% 31.94%
Cold Selections
Trio Salad $8.50 $3.18 37.41% $10.00 $1.50 17.65% 31.80%
Poinsettia Salad $8.00 $2.41 30.13% $8.00 $0.00 0.00% 30.13%
Bird of Paradise $8.95 $2.60 29.05% $8.00 -$0.95 -10.61% 32.50%
Melon Eden Salad $8.50 $3.04 35.76% $9.00 $0.50 5.88% 33.78%
Stuffed Apple Salad $8.25 $2.55 30.91% $8.00 -$0.25 -3.03% 31.88%
Miscellaneous
Fruit Bowl $2.00 $0.56 28.00% $2.00 $0.00 0.00% 28.00%
Assorted Pastries (dozen) $13.25 $3.72 28.08% $13.00 -$0.25 -1.89% 28.62%
Continental Breakfast $4.95 $1.48 29.90% $5.00 $0.05 1.01% 29.60%
Cont. Breakfast w/fruit $6.25 $2.04 32.64% $7.00 $0.75 12.00% 29.14%
Biscuits (dozen) $6.00 $1.80 30.00% $6.00 $0.00 0.00% 30.00%
Cookies (dozen) $8.25 $2.16 26.18% $8.00 -$0.25 -3.03% 27.00%
Brownies (dozen) $8.25 $2.64 32.00% $9.00 $0.75 9.09% 29.33%
Breakfast Buffet $8.50 $3.07 36.12% $10.00 $1.50 17.65% 30.70%
Grillades & Grits $8.75 $3.78 43.20% $12.00 $3.25 37.14% 31.50%
Ham & Cheese Quiche $7.75 $2.89 37.29% $9.00 $1.25 16.13% 32.11%
Eggs Benedict $8.50 $3.11 36.59% $10.00 $1.50 17.65% 31.10%
Seated Breakfast #1 $10.50 $3.85 36.67% $12.00 $1.50 14.29% 32.08%
Seated Breakfast #2 $8.75 $3.27 37.37% $11.00 $2.25 25.71% 29.73%
Current Average COS %= 42.77%
Petroleum Club of Lafayette
Proposed Catering Prices
10-Mar-04
BEVERAGE ITEM Current Price Cost of Sales $ Current COS % Proposed Price Change in $ Change in % Proposed COS %
House Brands
E & J Brandy $45.00 $11.43 25.40% $45.00 $0.00 0.00% 25.40%
Miles Gin $45.00 $4.58 10.18% $45.00 $0.00 0.00% 10.18%
Crawford's Scotch $45.00 $10.50 23.33% $45.00 $0.00 0.00% 23.33%
TOR Tequila $45.00 $10.42 23.16% $45.00 $0.00 0.00% 23.16%
Jim Beam $45.00 $13.22 29.38% $45.00 $0.00 0.00% 29.38%
McCormick Vodka $45.00 $4.50 10.00% $45.00 $0.00 0.00% 10.00%
Bacardi Light $45.00 $12.32 27.38% $45.00 $0.00 0.00% 27.38%
House Drink Open $2.50 $0.65 26.00% $2.75 $0.25 10.00% 23.64%
House Drink Cash $3.00 $0.65 21.67% $3.00 $0.00 0.00% 21.67%
Call Brands
Wild Turkey $60.00 $21.46 35.77% $70.00 $10.00 16.67% 30.66%
Bacardi Dark $60.00 $13.06 21.77% $60.00 $0.00 0.00% 21.77%
Old Charter (8 yr) $60.00 $14.02 23.37% $60.00 $0.00 0.00% 23.37%
Smirnoff Vodka $60.00 $13.25 22.08% $60.00 $0.00 0.00% 22.08%
Seagrams VO $60.00 $15.61 26.02% $60.00 $0.00 0.00% 26.02%
Call Drink Open $3.25 $1.08 33.23% $3.50 $0.25 7.69% 30.86%
Call Drink Cash $4.00 $1.08 27.00% $4.00 $0.00 0.00% 27.00%
Premium Brands
Beefeater Gin $75.00 $20.01 26.68% $75.00 $0.00 0.00% 26.68%
Bombay Sapphire $75.00 $25.04 33.39% $85.00 $10.00 13.33% 29.46%
Crown Royal $75.00 $13.22 17.63% $75.00 $0.00 0.00% 17.63%
Absolut Vodka $75.00 $20.01 26.68% $75.00 $0.00 0.00% 26.68%
Bombay Gin $75.00 $19.08 25.44% $75.00 $0.00 0.00% 25.44%
Dewars White $75.00 $23.77 31.69% $80.00 $5.00 6.67% 29.71%
Stolichnaya Vodka $75.00 $20.80 27.73% $75.00 $0.00 0.00% 27.73%
Tanqueray Gin $75.00 $21.56 28.75% $75.00 $0.00 0.00% 28.75%
J & B Scotch $75.00 $25.47 33.96% $80.00 $5.00 6.67% 31.84%
Jack Daniels $75.00 $21.22 28.29% $75.00 $0.00 0.00% 28.29%
Premium Drink Open $4.00 $1.17 29.25% $4.25 $0.25 6.25% 27.53%
Premium Drink Cash $5.00 $1.17 23.40% $5.00 $0.00 0.00% 23.40%
Super Premium Brands
Hennessy VSOP $150.00 $36.18 24.12% $125.00 -$25.00 -16.67% 28.94%
Johnny Walker Black $100.00 $38.67 38.67% $125.00 $25.00 25.00% 30.94%
Glenlivet $120.00 $34.10 28.42% $125.00 $5.00 4.17% 27.28%
Hennessy VS $100.00 $31.18 31.18% $125.00 $25.00 25.00% 24.94%
Chivas Regal $100.00 $32.56 32.56% $125.00 $25.00 25.00% 26.05%
Super Drink Open $6.00 $1.78 29.67% $6.00 $0.00 0.00% 29.67%
Super Drink Cash $7.00 $1.78 25.43% $7.00 $0.00 0.00% 25.43%
Beer, Wine, Soft Drinks
Keg Beer $275.00 $61.00 22.18% $250.00 -$25.00 -9.09% 24.40%
Domestic Beer Open $2.50 $0.64 25.60% $2.50 $0.00 0.00% 25.60%
Domestic Beer Cash $3.00 $0.64 21.33% $3.00 $0.00 0.00% 21.33%
Imported Beer Open $3.00 $0.91 30.33% $3.00 $0.00 0.00% 30.33%
Imported Beer Cash $4.00 $0.91 22.75% $4.00 $0.00 0.00% 22.75%
House Wine (750 ml) $15.00 $3.50 23.33% $15.00 $0.00 0.00% 23.33%
House Champagne (750 ml) $15.00 $4.24 28.27% $20.00 $5.00 33.33% 21.20%
Wine (By the Glass) Open $2.50 $0.70 28.00% $2.50 $0.00 0.00% 28.00%
Wine (By the Glass) Cash $3.00 $0.70 23.33% $3.00 $0.00 0.00% 23.33%
Juice Open $1.00 $0.36 36.00% $1.50 $0.50 50.00% 24.00%
Juice Cash $1.00 $0.36 36.00% $2.00 $1.00 100.00% 18.00%
Artesian Water Open $1.50 $0.68 45.33% $2.00 $0.50 33.33% 34.00%
Artesian Water Cash $2.00 $0.68 34.00% $2.00 $0.00 0.00% 34.00%
Soft Drinks Open $1.00 $0.42 42.00% $2.00 $1.00 100.00% 21.00%
Soft Drinks Cash $1.00 $0.42 42.00% $2.00 $1.00 100.00% 21.00%
Specialty Drinks
Brandy Ice Open $4.25 $1.29 30.35% $4.50 $0.25 5.88% 28.67%
Brandy Ice Cash $5.00 $1.29 25.80% $5.00 $0.00 0.00% 25.80%
Margarita Open $2.75 $1.16 42.18% $3.00 $0.25 9.09% 38.67%
Margarita Cash $4.00 $1.16 29.00% $4.00 $0.00 0.00% 29.00%
Daquiri Open $2.75 $1.16 42.18% $3.00 $0.25 9.09% 38.67%
Daquiri Cash $4.00 $1.16 29.00% $4.00 $0.00 0.00% 29.00%
Punch (Gallon) $8.50 $2.43 28.59% $8.50 $0.00 0.00% 28.59%
Current Average Beverage COS %= 28.35%
Average Price Increase %= 9.85%
Proposed Average Beverage COS %= 26.02%
Friday, March 12, 2004
Wednesday, February 25, 2004
For most of the world this is just another Wednesday but here in Southern Louisiana it is the morning after the biggest party of the year. Mardi Gras. I didn't party but it seems I have the hangover, without the drinking. This is Ash Wednesday, the beginning of Lent. Coming back after four days away, has been hard. It seems as if the force here, has gathered more resistance against me.
My staff is always quick to tell me the things that they felt were wrong during my absence. I found out that the maintenance supervisor took off Monday. They know that he is on my short list and that he and I have some history. He is returning to his slug like patterns after his eight week of fully paid sick leave. He was recovering from a heart bypass procedure.
He was untouchable while the Manager was here. He allowed him to get by with way too much in my estimation and refused to tell him to get off his ass. I rarely passed up an opportunity to tell the manager what I thought of his lack of value, but he wasn't going to do anything about it. He insisted that having him on payroll was saving us money over using outside contractors. I need to research that.
One of the biggest reasons that he is unlikable, is the bragging and gloating he does about his situation. Like a fat bullfrog, he tells my staff about how much money he makes doing outside service calls while he is on our clock. He tells them he doesn't cash his checks from the Club for weeks at a time and that he is only working here for the health insurance. They see him sitting at the bar drinking coffee and reading the paper each morning. One of my cooks wonders why he can't at least read us our horoscope while he sits there? He has been caught asleep in the lounge in front of the television and he will disappear for half a day "running errands" and no one will know where he is. I get reports from a family member in the A/C business that he hangs out at the supply houses eating their donuts,and bragging about his sweet deal here at the Club. He also hands out unsolicited advise about how to cheat people, or how best to half ass a job. They refer to him as fat bastard, or F.B. for short.
He also works at the bakery that his girlfriend owns, and I know he spent Monday making King Cakes instead of being here. I know he does this quite a bit. In fact our uniform route man has seen him doing this.
Because of these facts and others, I have to admit, I don't like the man. I feel he has been taking advantage of the Club even before he was on our payroll. He was our A/C contractor for years before his hire.
I think that he is an asshole, plain and simple. I think that he likes being an asshole. I think he always has been, and always will be an asshole. I think he knows it, and everybody who works here knows it. The Mgr. knows it too, but chose not to do anything about it.
When he returned from leave the Manager was gone. He was told by the Asst. Mgr. that I was to be his supervisor. It was not well received to say the least. I told him that he had to account to me for his whereabouts and what his projects were.
He doesn't care for me because I've always told him how I've felt. Including that I don't like him. He has been mentioned in my sacramental reconciliation and my prayers.Now he is under my supervision. But today, I don't have the strength to deal with him.
On this first day of lent I will say a prayer for him, as well as the grace for myself, to deal with him...Amen
My staff is always quick to tell me the things that they felt were wrong during my absence. I found out that the maintenance supervisor took off Monday. They know that he is on my short list and that he and I have some history. He is returning to his slug like patterns after his eight week of fully paid sick leave. He was recovering from a heart bypass procedure.
He was untouchable while the Manager was here. He allowed him to get by with way too much in my estimation and refused to tell him to get off his ass. I rarely passed up an opportunity to tell the manager what I thought of his lack of value, but he wasn't going to do anything about it. He insisted that having him on payroll was saving us money over using outside contractors. I need to research that.
One of the biggest reasons that he is unlikable, is the bragging and gloating he does about his situation. Like a fat bullfrog, he tells my staff about how much money he makes doing outside service calls while he is on our clock. He tells them he doesn't cash his checks from the Club for weeks at a time and that he is only working here for the health insurance. They see him sitting at the bar drinking coffee and reading the paper each morning. One of my cooks wonders why he can't at least read us our horoscope while he sits there? He has been caught asleep in the lounge in front of the television and he will disappear for half a day "running errands" and no one will know where he is. I get reports from a family member in the A/C business that he hangs out at the supply houses eating their donuts,and bragging about his sweet deal here at the Club. He also hands out unsolicited advise about how to cheat people, or how best to half ass a job. They refer to him as fat bastard, or F.B. for short.
He also works at the bakery that his girlfriend owns, and I know he spent Monday making King Cakes instead of being here. I know he does this quite a bit. In fact our uniform route man has seen him doing this.
Because of these facts and others, I have to admit, I don't like the man. I feel he has been taking advantage of the Club even before he was on our payroll. He was our A/C contractor for years before his hire.
I think that he is an asshole, plain and simple. I think that he likes being an asshole. I think he always has been, and always will be an asshole. I think he knows it, and everybody who works here knows it. The Mgr. knows it too, but chose not to do anything about it.
When he returned from leave the Manager was gone. He was told by the Asst. Mgr. that I was to be his supervisor. It was not well received to say the least. I told him that he had to account to me for his whereabouts and what his projects were.
He doesn't care for me because I've always told him how I've felt. Including that I don't like him. He has been mentioned in my sacramental reconciliation and my prayers.Now he is under my supervision. But today, I don't have the strength to deal with him.
On this first day of lent I will say a prayer for him, as well as the grace for myself, to deal with him...Amen
Friday, February 20, 2004
There was a different tone in the pantry when I arrived this morning. The long faces had turned into smiles. Velma & Elroy were laughing, finger sandwiches by the hundreds were being produced for tommorrow's wedding reception, and the normal clamor had returned. Dudley, my sous chef, was finishing up the morning's production. He was baking off the luncheon run of cornbread, vienna rolls & frying the 90 lbs. of catfish that he does to start lunch every Friday. The 25 gallons of seafood gumbo, of which the base was made last night, had been filled with 50 lbs of shrimp & 3 gallons of select oysters. This displacement of seafood, is known here as The Bottom. He was waiting for me to taste and approve it before "picking it up". Dudley is my workhorse. He can accomplish more prodution than almost any one person I've ever worked with. He is a real asset here.
My strong A.M. line cook is back on the clock after a month. He was recovering from surgery for a hiatal hernia. He is an extermely likable and reasonably dependable kid. He handles his responsibilities rather well & has learned quite a bit over the last 3.5 years.The thing is, he is quite the social animal. He lives up to his nickname of "Talk-Talk". He can drive you nuts with his constant chatter. I've noticed that after four weeks, I have lost my ability to understand his quick tempo and foul-mouthed vernacular. I try to comprehend in context, but today it is exceedingly tough. He was anxious to get back to work, but mostly he has been craving the social benefits of this setting. See, he is part of what Dudley calls " The Blend", that socio-economic matrix that defines our tone of job performance here at the Club. It is not socially appropriate within the matrix to exceed that level of performance. He and several other employees often perform above that level, but they often receive a great deal of social backlash. So they fall back into" The Blend". Dudley understands this and has to deal with it more than I do. We are both management of course. but he hears more of the low level talk which is spoken well out of my range. Thus the resolution in the pantry occured within " The Blend".
I returned a call from the board member who hosted the Petro Quest dinner on Tuesday nignt. He apoligized for not calling me sooner to thank me for the night's venue. He and his guests were thoroughly pleased with the event and he thought the entire staff did a great job. He has started to have a personal business relationship with me over the last few weeks. I felt I had to use this opportunity to discuss something with him of a more sensitive nature.
I told him that I was feeling a lot of anxiety about the pressure to call the Club's Mgr. while he is in treatment. This has been coming from the Ass't Mgr. and the Mgr's wife. The first & last time I spoke to him he asked me "What can I do to help?". This floored me! I told him " Boss, we are fine and working on the issues ay hand. You need to use this opportunity to resolve the torments that have been plaguing you. We are all working for your best interest". He told me to try and lay low, and not make any drastic changes until his return.
After the call had ended I was shaken. Honestly I was angry. I was the one left here with a target on my back. I was told by the CPA at our first meeting, "that due to the poor operating results this fiscal year, including a $80,000.00 increase in the cost of sales, that if things didn't improve over the next three months, heads would roll". Now the manager wants to help!
Great Huh! Now he wants to help! The reason we are in this predicament is because he didn't make the operational changes necessary to improve our operating results! Not only that, the board of directors doesn't know who to trust. I have never been given me the opportunity to build a relationship with any of them. Now, as a matter of self preservation, I have to start.
I know that the Asst. Mgr. is discussing Club affairs with him. During one of my conversations with the Asst. to rehire a former dishwasher, he said he would mention it to the Mgr. to "See what he thinks". I told him then that I thought that was inappropriate and not in anybody's best interest to have that discussion.
Now I only told the board member that I was uncomfortable about talking to the Mgr. about Club business. I also said that I thought the Asst. was filling him in on Club business and getting his directives. He told me he that was going to handle it discreetly with another board member, for me to continue as I have been doing and he would get back to me next week.
Well it is almost 11:00 P.M. and I am the last kitchen staff member here. This is Mardi Gras weekend and I am looking forward to four consecutive days off. Maybe I can find time for that cigar. I will post next time on Ash Wednesday..........
My strong A.M. line cook is back on the clock after a month. He was recovering from surgery for a hiatal hernia. He is an extermely likable and reasonably dependable kid. He handles his responsibilities rather well & has learned quite a bit over the last 3.5 years.The thing is, he is quite the social animal. He lives up to his nickname of "Talk-Talk". He can drive you nuts with his constant chatter. I've noticed that after four weeks, I have lost my ability to understand his quick tempo and foul-mouthed vernacular. I try to comprehend in context, but today it is exceedingly tough. He was anxious to get back to work, but mostly he has been craving the social benefits of this setting. See, he is part of what Dudley calls " The Blend", that socio-economic matrix that defines our tone of job performance here at the Club. It is not socially appropriate within the matrix to exceed that level of performance. He and several other employees often perform above that level, but they often receive a great deal of social backlash. So they fall back into" The Blend". Dudley understands this and has to deal with it more than I do. We are both management of course. but he hears more of the low level talk which is spoken well out of my range. Thus the resolution in the pantry occured within " The Blend".
I returned a call from the board member who hosted the Petro Quest dinner on Tuesday nignt. He apoligized for not calling me sooner to thank me for the night's venue. He and his guests were thoroughly pleased with the event and he thought the entire staff did a great job. He has started to have a personal business relationship with me over the last few weeks. I felt I had to use this opportunity to discuss something with him of a more sensitive nature.
I told him that I was feeling a lot of anxiety about the pressure to call the Club's Mgr. while he is in treatment. This has been coming from the Ass't Mgr. and the Mgr's wife. The first & last time I spoke to him he asked me "What can I do to help?". This floored me! I told him " Boss, we are fine and working on the issues ay hand. You need to use this opportunity to resolve the torments that have been plaguing you. We are all working for your best interest". He told me to try and lay low, and not make any drastic changes until his return.
After the call had ended I was shaken. Honestly I was angry. I was the one left here with a target on my back. I was told by the CPA at our first meeting, "that due to the poor operating results this fiscal year, including a $80,000.00 increase in the cost of sales, that if things didn't improve over the next three months, heads would roll". Now the manager wants to help!
Great Huh! Now he wants to help! The reason we are in this predicament is because he didn't make the operational changes necessary to improve our operating results! Not only that, the board of directors doesn't know who to trust. I have never been given me the opportunity to build a relationship with any of them. Now, as a matter of self preservation, I have to start.
I know that the Asst. Mgr. is discussing Club affairs with him. During one of my conversations with the Asst. to rehire a former dishwasher, he said he would mention it to the Mgr. to "See what he thinks". I told him then that I thought that was inappropriate and not in anybody's best interest to have that discussion.
Now I only told the board member that I was uncomfortable about talking to the Mgr. about Club business. I also said that I thought the Asst. was filling him in on Club business and getting his directives. He told me he that was going to handle it discreetly with another board member, for me to continue as I have been doing and he would get back to me next week.
Well it is almost 11:00 P.M. and I am the last kitchen staff member here. This is Mardi Gras weekend and I am looking forward to four consecutive days off. Maybe I can find time for that cigar. I will post next time on Ash Wednesday..........
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