Management training record.
Main menu.
The menus at the Ivy Collection change seasonally, (4 times a year), the structure behind a new menu
change is very easy to follow.
Development Kitchen get the menu signed off, then the menu change date is confirmed.
On/off sheets are produced (see examples) these sheets set out what new ingredients and dishes will be replacing
the old ingredients and dishes.
A Zoom training session is then set up by the training team, in the call the Development team go through and
cook all the dishes for the Area Chefs, Head Chefs and General Managers to see. The procurement team run through
the changes in ingredients and informs the Head Chefs when these are available and which company they are to be
purchased from.
Then the Head Chef will organise a cook off of ALL NEW dishes for the FOH team, this cook off is restaurant specific
and needs to be organised with the GM, with your Area Chef in attendance, we like to see photos of these training
sessions on the HUB in the social tile. The cook off's need to be held a week before the new menu goes live.
The new menus are sent to the restaurant via email and need to be checked to make sure they are correct for that
particular site with all the new dishes and prices.
The printed menus normally arrive 1-2 days before they go live, these again need to be opened and checked
straight away that they are correct with no printing errors, any errors need to be high-lighted to the Area Chef
& GM immediately.
We expect our Head Chefs to be organised and in the business for the complete menu change process.
Menu rotations.
Set menu & special rotations.
Seasonal event/seasonal dishes.
We change the Set menus and Specials on a by-weekly basis on a Tuesday lunch service, (so one of these is changing
each week) the Set Menu and Special menu matrix is sent out a few weeks before it starts (see examples below) the
specs are available on the hub and the food needs ordering in advance of the changes normally the week before.
Briefs on a Tuesday and Wednesday are to have the new set menu and special dishes cooked and presented to
confirm everyone's knowledge is up to the standard required.
These dishes such as Valentine's Dessert, Mother's Day, Halloween, Christmas and special local event dishes are sent to
you by the Development and Marketing team 2-3 weeks before the event is to go live, the specs are sent and any new
ingredients are explained and the procurement team inform you of where and when they will be available. Most of the
times the new ingredients are forced dropped and normally last the length of the special, this is done to control over
ordering and make sure the estate and other restaurants involved in the special have enough to operate as well.