Welcome to Individual Restaurants

1. Welcome to Individual Restaurants

2. A bit about who we are …. We are one of the UK’s leading restaurant companies, responsible for a collection of amazing restaurants including Piccolino, The Restaurant Bar & Grill, Zinc Bar & Grill, and Bank Restaurant & Bar.  We are committed to serving seasonally inspired cooking and providing great service in superbly designed restaurants, each with its own individually distinct characteristics. Our experienced team of chefs prepare all of the dishes in our restaurants daily from scratch, using carefully sourced ingredients. Our Mission is to provide Outstanding food and service delivered by outstanding people

3. Our Brands Bank Restaurant Bar and Grill Zinc Piccolino

4. 32 restaurants with two distinctive brands • Piccolino (21) • Restaurant Bar & Grill (11) • Bank (2) • Zinc (1) • City centre and suburban locations • Covering the four corners of the country • Glasgow to Tunbridge Wells • Newcastle to Bristol

5. Restaurant Bar and Grill • Best restaurant in it’s location • Classic dishes that will never come off • Fish and chips • Thai curry • Always looking to improve • Innovation ideas like • Tandoor ovens • Our own in house butcher • Large bar trade • DJ’s • Live music

6. Piccolino • Best Italian in it’s location • Drive to be authentically Italian, recruitment of Italian speakers in • Management • Waiters • Theatre • Fresh modern classic Italian dishes e.g. caprese

7. What’s new SHEFFIELD sun seekers won’t have to splash the cash on an expensive foreign break this year, thanks to our new all-weather terrace at Piccolino. We are bringing Sicily to Sheffield with a 36m long outdoor dining area, which features suspended heated lamps, low comfy seating, candle lights, pashminas for those cooler evenings and an innovative retractable roof

8. What’s new Bramhall’s favourite Italian restaurant, Piccolino, recently celebrated its new look with a launch party filled with regular guests, Club Individual members and industry press. We pulled out all the stops for our guests, the classic Italian bubbly Processco was the drink of choice in true celebratory style!  An award winning freestyle pizza acrobat, Roberto Mezzapelle, entertained guests by hand tossing and spinning pizza dough with gymnastic like moves. http://www.individualrestaurants.com/blog/hot-property/pizza-flying-high-at-bramhall-piccolino/

9. KPIs People Food Outstanding Guest Service Cleanliness

10. People Head Chef • Passion for food (all things Italian – Piccolino) • Leaders • Inspire • Motivate • Builds a team • Cook and prepare dishes to spec. Managers • Charismatic (B&G & Piccolino) • Gregarious Italian Speakers (Piccolino) • Presence • Leaders • Inspire • Motivate • Builds a team • Knows the guests • Work the floor

11. Food • Everything made in house • Quality ingredients “our beef is from limousin-cross herds, grass & grain-fed, matured for a minimum of 21 days. Our 100% trust from gate to plate, via our in-house butcher, reflects our passion for quality, provenance and welfare” • Classic dishes • Constant innovation

12. Guest Service OUR MISSION OUTSTANDING GUEST SERVICE • Guest Recognition Using RES to build up a profile of a guest. • WOW Hero / Zero stories – what have you done today to WOW a guest? • Never Say No! To a booking, to a request from a guest (as long as it’s legal!) • Staff Empowerment Enabling employees to make a decision without having to get authorisation from their managers

13. Cleanliness • Investment in buildings to be easily cleaned and maintained • High standards • Attention to detail –cupboards, draws and fridges • Shop-keeper mentality • Food safety • Guest confidence

14. How are they measured? People • Turnover by quarter– brand specific • Piccolino front of house – by period • People Grading (Ticks, crosses and question marks) Food • Quarterly food audits • Brand league tables Service • 3 mystery diners per quarter • Brand league tables Cleanliness • Monthly audits carried out by external provider (ACS) • FOH & BOH scores

15. How often are you measured? Restaurant visit team • Once per month • Observe service • Taste the food • Walk around the back of house areas • Meet with team 10 visits per quarter Food = 1 visit Service = 3 visits Cleaning = 3 visit RVT = 3 visits At least 1 per week

16. Steven Walker - CEO Restaurant Support Team Vernon Lord MD John Hammond – Head of Finance Shirin Bunting Financial controller Lynne Smetham Commercial Manager Diane Phillips Purchase Ledger Manager Lauren Doyle – Management Accountant Vicky Scott Sales Ledger Ben Perry Cost Management Accountant Laura Oliver Payroll Manager

17. Restaurant Support Team continued Steven Walker CEO Food Development/ Training Property Marketing/ PR Alan Ritchie Louise Hitch Andy Owen – Bar & Grill James Gingell/ Francesco Scafuri - Piccolino

18. Restaurant Support Team continued Vernon Lord MD Polly Barnard – Head of HR IT Support – Adam Purslow Guest Relations/ CI Sam Broughton – Guest Relations Manager Kathryn MacIntyre – CI Support Shield Yourself – H&S Providers

19. Piccolino Operations Support Antonio Ricci – Operational Head of Piccolino BOH Support FOH Support Andrea Casasola - South Francesco Fiore - North Ian Brown - North Chris Green - South

20. Bar & Grill Operations Support Danny Fox – Operations Director BOH Support – David Ferguson

21. Platinum Card • 1 point for every £1 spent = 5p • Black Card • Guests who have spent £2,500 in one year • 2 points for every £1 spent = 10p • Grow number of visits from existing guests • Access new customers • CI Sign up bonus of 20p per application http://www.individualrestaurants.com/blog/in-season/sheffield-party-piece/

22. Gold Card • 20% Discount of your food or drink bill in any of our restaurants no regardless the size of the group • Monthly e- updates to your personal email account about exciting developments in the business • Exiting plans afoot for Gold Cards • Make sure you get yours today and register at www.club-indiviudal.co.uk/goldcard to start enjoying the benefits.

23. Balance Scorecards • Lots of graphs • Sales • Covers – also split lunch/dinner/Friday, Saturday, Sunday • Wages – FOH and BOH • Margins • EBITDA • Non financials – P,F,S,C, tip % , Club Individual, PDR analysis • Comment /action boxes • Create “one page plans” for every restaurant

24. Bonuses Weekly Sales Bonus GM’s and HC’s are entitled to £150 a week if they achieve sales over budget This is payable the following pay period once sign off has been obtained from your operations manager.

25. Bonuses Quarterly Bonuses GM’s and HC’s each quarter are entitled to a quarterly bonus if they are in the top 6 for the company in the food results for the quarter and also for the mystery diner results. The amounts that can be achieved are as shown below Food Mystery Diner

26. Questions ?