GERRYS GRILL

A Project Study
Presented to the Hospitality Department
St. Nicolas College of Business and Technology

In Partial Fulfillment of
The Requirements for the Course of
Hotel and Restaurant Services

JOHN SHERWIN DAVID

LENISA MANGALUS
RHEA PAMINTUAN
ANGELO DALDE

May 2011
 OUTLINE FOR FOOD SERVICE PROJECT STUDY

Introduction ....................................................... I

Acknowledgement …………………………………………………….. II

Restaurant Concept ........................................................ 1-2

A. Total/General concept

B. Atmosphere/Physical Components

Name, entrance, motif, food,…………………………. 1

costumer, lightings, safety devices, uniform of

personnel, music, place,…………………………….. 2

C. Non-Physical ................................................... 3-7

1. Organizational Structure…………………………………………. 3

2. Operating Policies………………………………………………….. 4

3. Personnel Policies………………………………………………….. .. 4-5

4. Job description and Specification …………………………….. 6-7

5. Profitability Indicators……………………………………………. … 7
Layout and Space Allocation/analysis
..................................................... 8-11

D. Floor Plan of Front of the House, Back of the House and other areas.

Restaurant layout………………………………………… 8

Dining layout………………………………………………. 9

Kitchen layout…………………………………………….. 10

seating capacity…………………………………………. .. 11

E. Kitchen Tools and Equipment with Specifications.

................................................. 11-19

 Analysis on the Existing Layout and Space Allocation

 Recommendations

II. Man and Materials Flow(flow Charting)

A. Kitchen Area ..................................................20

III. Availability
………………………………………….. 21

IV. Accomplishment to be done

…………………………………………. 22

V. Analysis
Recommendation
Conclusion
…………………………………………. 23
I: Introduction

History:

Gerry Apolinario had a way of enjoying delicious food with

friends and relatives. In this, he dreamed of a palace of such pleasant
ambience which he would share with them. After gathering his folks for
organizing, Gerry’s Grill was opened on Valentine’s Day in 1997. Since
then, the restaurant business rapidly expanded. Apolinario`s explanation
regarding how he founded the chain was:

“When we were in college, I was the designated cook of the group

wherever we had out-of-town trips. I eventually mastered it.”

Gerry` Grill opened for franchising for 2003. In 2006, two American
branches opened, one in Union City, California and one in Artesia,
California. In 2009, the Daly City, California branch opened.

“You should be consistent with your food and service. That is the secret
 ACKNOWLEDGEMENT

First of all, we, the proponents would like to thank GOD for all the
blessings who truthfully guide us the right way, for giving us the strength and
health to do this project work until it done. Without Him, we will not be able to
accomplish this study. He gave us knowledge, skills and abilities that we used in
this study.

We would also like to acknowledge the following persons who became

part of their study.

To the company manager and staff, for allowing and assisting us at your
establishment. The information and data that you have shared with them is a big
help in their project study.

To our parents, for providing us everything, such as money to buy

anything that are related to this project work and their advise, which is the most
needed for this project.

Then we would like to thank our teacher, Mr. Peter John Pabustan for
guiding us and my co-proponents throughout this project. We had some
difficulties in doing this task, but she taught us patiently until we knew what to
do. She tried and tried to teach us until we understand what we supposed to do
with the project work.

To our classmates and friends, for all the help, the time and the effort
shared to realize this project study. They were helpful that when we combined
and discussed together, we had this task done.
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II: Restaurant concept
A: Total general concept

-Gerry’s Grill and Restaurant known for the grilled foods both local and
international dishes which consider these as their major products. The
establishment also served a variety of beverages which may accompaniment for
the chosen dish of their guest.

Vision

-to be the preferred Filipino restaurant in the global market providing the
best casual dining experience."

Mission

-to exceed customer expectations focused on Product, Place, Price, People

and Service excellence through an empowered organization."

B: Atmosphere & physical concept

Entrance:

-Staffs treat all the people that are coming in their establishment as
a regular guest poor or rich

Motif:

-Gerrys Grill and Restaurant has a decent theme that will make
their guests to fill a Filipino style ornamentation.

Food:

Gerry's Grill provides everyone and anyone who loves to eat with
fresh food that is cooked, grilled, or prepared to satisfy the most
distinguishing of palates. Ultimately, every item on the menu goes
perfectly well with your favorite beverage; whether it is alcoholic or
not. For a full meal with the family or for a night-out with the boys
or girls, Gerry's Grill offers the perfect place with the perfect menu
to fit any occasion at any budget.
Customers

Gerry's Grill has gone beyond it's expected target market, from the
good old barkada of boys and girls unwinding with a couple of
beers after a hard days work to families sharing quality time over
lunch or dinner. Indeed, in terms of target market Gerry's Grill has
come full circle.

Lighting Materials:

The restaurant using a wall lamps, spotlight and incandescent bulb

as their lighting materials

Safety Devices/Equipment:

All the safety devices like CCTV cameras, fire extinguishers, security
devices are complete in the Gerry’s grill. For the staff will be the
mask, eye protector, gloves and apron

Uniform:

The manager and assistant manager must be formal attire while

the kitchen staff must be wear their usual chef’s uniform. Waiters
wear black pants & black polo shirt with the logo of the Gerry’s grill

Music:

They played any kind of music like folksongs, rock, pop, jazz, RnB,
80’s to 90’s and new song hits in the country

Place:

It is the Gerry's Grill Group of Restaurants' advocacy that the

enjoyment of good food and drinks must ultimately and truly be a
relaxing experience. That is why all Gerry's Grill outlets sport a look
and feel that is reminiscent of tropical resorts. Natural, restful,
unimposing.

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 Partner and Official Architect Marc Dualan has maintained this
ambiance in all outlets with the use of tree trunks for pillars,
driftwood and bamboo for fences, wrought iron and wicker for
furniture, and foliage, ponds and waterfalls for added ambiance.

C. Non-Physical concept

Organizational Structure’s of the Gerry’s grill restaurant

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2. Operating policies

The restaurants operating hour’s starts at 10am-9pm weekdays

3. Personnel policies

A. Employee’s incentives

1. SSS

-Where people receive benefits or services in

recognition of contributions to an insurance scheme.

2. Phil. Health

-Adequate and Affordable Social Health Insurance

Coverage for ALL Filipinos.

3. Tips/bonus

-Extra pay due to good performance.

4. Vacation leave, Sick leave, Maternity and Paternity leave

5. E-cola- Employees Cost of leaving Allowance

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Employee’s Motivation

-Seeking employee’s own idea’s

-Keeping employee’s informed

-Instilling pride in work well done

-Providing Effective supervision

B. Job description and Specification

-Job specification

Restaurant manager:

Responsible for safeguarding the financial success of a specific outlet and

maintaining the reputation of the restaurant.

 Must be 25-30yrs old

 Graduate of hotel and restaurant services or any business course

 Must have been two years experience

Cook:

Responsible for preparing and managing the foods ordered by the

customers

 Must be 23-35yrs old

 Graduate of HRM or culinary

 Must have at least 2yrs experience

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Waiter:

Providing courteous and efficient services of the outlet

 Must be 18-25yrs old

 5”6 and above in height

 Graduate of at least 2yrs HRM

 With pleasing personality

Bartender

In charge in the bar and responsible in mixing liquor

 Must be 18-25yrs old

 Graduate of at least 2yrs HRM

 Wide knowledge in mixing cocktail and drinks

 Can give attentive service to their customer

Busboy:

Assist the service personnel in providing courteous and efficient service

 Must be 18-25yrs old

 High school graduate

 Energetic

 Alert and attentive

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Dishwasher/steward:

-responsible and in charge in dishwashing area

 18-30yrs old

 At least High school graduate

 Energetic

4. Sales and Marketing policies

-local store marketing

-Leafleting

-in store ads

5. Profitable indicators

-Sales number of average number of the customers per day

Labor Cash: 300php

Seat Turn Over rate-

Total No of guest = 163

Seating Capacity 200
=0.815/ 1person per seat

Average Check-

Total Sales a day =Php 48900

Total no. of guest dine in 163
=300 per person

Average customer per day-

Total No. of customer = 163

30 days 30
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 I. Floor plans of the Restaurant
A. Restaurant Layout

B: Dining layout
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C. Kitchen Layout
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D. Space layout and allocation

1. Seating capacity

-The restaurant have a good layout facilities, they have 26 tables including
the outside.
There are 4 tables in the outside and 22 tables in the inside of the
restaurant. 16 long table that can accommodate 6-8 pax and 10 square
tables that can accommodate 4 pax.

Analysis of existing layout and space allocation

The existing layout and allocation are fine, still. They need some
improvements for more efficiency in work of the staff. They necessitate a
wider space and a more convenient one.

Recommendation

The researchers recommend that the existing layout and space allocation
of the restaurant must be kept. They should implement properly air
conditioned area even though the establishment located inside the mall to
make the guest much comfortable , a wider space for the kitchen must
also be observe and an additional tables and chairs outside the restaurant
must be implement in order to avoid the swarming of guest during peak
hours.
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Kitchen tools and Equipments.

1. Channel knife
 A small hand tool used generally in decorative works such as in
making garnish.

2. China cap
 A cone shape strainer used to strain soup’s stocks, sauces and
other liquids. The pointed shape allows draining of liquids through
a relatively small opening.

3. Colander
 A perforate bowl of varying sizes made of stainless steel, aluminum
or plastic used to drain washed or cooked ingredient from liquid.

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4. Cook’s fork
 A heavy two- pronged fork with a long handle used to lift and turn
food items such as big cuts meat and poultry.

5. Offset Spatula
 A board – bladed implement bent to keep handoff set surfaces. It is
use for turning and lifting eggs, pan cakes, meat on griddles, grills,
sheet pans, and the like and also to scrape and clean griddles.

6. Bain Marie pan

 Tall cylindrical stainless steel containers use to store and hold foods
in water bath.

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7. Casserole pan
  Covered utensils of oven proof pottery metal or glass with one or
two handles where in food maybe bake.

8. Chafing dish
 A small Bain- Marie to keep food warm.

9. Double Broiler
 Used to cook foods over boiling or simmering or for the purpose of
keeping food warm.

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Knife’s
1. Boning knife
 Thin pointed for boning raw meats and poultry

2. Butcher knife
 Use for cutting/ trimming meats.

3. Cleaver
 For cutting trough bones/ heavy chopping.

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4. French knife
 Most widely used for chopping and slicing.
 5. Salad knife
 Used for pantry work, cutting/ preparing salad greens/ fruits.

6. Steak knife
 Used for accurate cutting of steaks.

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Dinnerware

1. Bread/ Butter Plate

- For desserts/ molded salads
2. Cereal bowl
- used for cereals, salads, rice

3. Dinner plate
- serving main course

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5. Platters
- Ware that come from varying sizes
6. Salad plates
- Salads, dessert

7. Soup plate
- Used in formal sit- down dinners

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Analysis of existing tools and equipment

  To keep on or holding the existing tools and equipment of the Gerry’s Grill
restaurant, they should implement the following:

1. More variety in their tableware like chinaware, silverware etc.

2. Try to have extra glasses, table cloth, table napkins and other
condiments for the restaurant.

Recommendation

For the good image of the said restaurant, much better if they will set
some of the table appointments already rather than setting it when the customer
had already ordered, in that way it will help them to make their work faster.

One thing that they should have is their background music; it helps to
entertain their guest while they are waiting for their orders.

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IV. Man and Materials Flow

A. Kitchen
 Dispatcher check list before stores Open

Time:

8:00-8:05 am

-Check/review grocery request and ask for each department

For any production for the planned for additional grocery items.

8:05-8:10 am

-Check sauces of pantry man for request of back up and check

shelf life or quality of leftovers.

8:10-8:15 am

-Check 86 items, limited products, push items and do

coordinates to the dining

Supervisors, service crew and to the stockman VS.

Concerning stocks for possible.

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Availability:

8:15-8:35 am
 -Prepare/maintain orderliness and cleanliness in the dispatching
area at all times, before and after preparations.

8:35-8:40 am

- Keeping/writing the daily report or wastages and spoilages.

8:40-9:45 am

- Ensuring that all sidings, garnishes, and condiments are

prepared according to set standards and ready to use before
service time.

9:45:9:50 am

- Ensure the checking, cover and labels of all garnishes and

sauces at all times.

10:00 am – store open

- Inform the cooks clearly, accurately and orderly all food ordered
food to cook.
- Always prioritized FIFO of orders and the “Diskarte” of coaching
the cook to what should be to reject all food prepared it set
standards are not met.
- Calling all the attentions of the head cook when you are in
doubt to the food you’re dispatching.

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Accomplishment To Be Done
 Proper Endorsement
 Always check back up.
 Immediate request for critical items and stocks
 Maintain, control dispatchers logbook especially the employees meal
spoilage, 86 items, am/mid snack logbook. Accurately please.
 Orderliness and cleanliness always in the dispatching area.

Service Cycle

Step 1: Welcoming the guest (parking area)

Step 2: Welcoming the guest (Main Entrance)

Step3: Seating the guest

Step4: Order taking and suggestive selling

Step5: Waiting time

Step6: Serving and assembling of F&B

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Step7: Checking for customers delight

Step8: Bussing and clearing of table

 Step9: Offering of after meal Treats

Step10: Settlement of bill

Step11: Salutation (Dining area)

Step12: Salutation (Parking area)

ANALYSIS (SUMMARY)

Gerry’s grill has a good flow of their operation in terms of releasing the order of
the customer. They have their daily tasks where in every day they should work
for it to gain the good flow of operation.

RECOMMENDATION

Therefore we conclude based on this case study that we had made, that the
Gerry’s Grill Bar and Restaurant do had excellent ambiance which makes their
customer feel satisfied and they also meet their customer’s expectations by
giving their good service. They should maintain the good service for their
customer’s so that they patronize the said establishment.

Every staff must do their responsibility and they must be flexible to their job, in
that way, the restaurant will gain a lot of customer.
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