The Greek House

1. The Greek House A Foodservice Assessment By Kimberly LaBrecque & Melania Temidis NTR313 Spring 2013

2. The Greek House 27 Third Street, Troy • Opened in June of 2011 • Scope of Services: storefront restaurant & catering services • Customer Base: locals, students & seniors • Average Served: ~150 customers per week • Hours: M-Th 11am-9pm; F-Sa 11am-10pm • Price: $$, affordable, student discount program • Employees: owner/manager/chef, 4 waiters/staff

3. Mission The Greek House Restaurant is dedicated to serving high quality authentic Greek food to the Capital Region.

4. The Menu • The restaurant’s greatest strength • Static/set menu • Mix of selective & semiselective menu • Authentic Greek food, wine & beer • Value pricing • Daily specials

5. Offers vegetarian and vegan dishes along with gluten-free pitas • Most popular items are the pita bread wraps and eggplant fries • The menu features locally sourced ingredients when available

6. The Facility • Small dining room, seats about 20 customers • Small kitchen: display cooking • Unisex bathroom • Blue walls, architecture & images of Greece create a Mediterranean motif • Greek music, radio & television

7. The Facility

8. The Kitchen

9. The Kitchen

10. Personnel • Five employees including the owner • Owner is also the cook, manager & handles all aspects of purchasing, receiving, inventory, accounting, etc. • Family-based staff lends a home-style atmosphere • Informal style of management

11. Personnel Strengths Weaknesses • Size of staff and use of family members is cost effective • Meetings are on an individual basis; makes employees feel valued • Employees of Greek origin create an authentic atmosphere • No specific job descriptions; no separation of duties • Restaurant cannot operate without the presence of owner • No absentee control program, safety training programs, or formal staff meetings

12. Fiscal Policies Strengths Weaknesses • Finances managed strictly by owner • Due to small size, owner is intimately familiar with all financial aspects of business • Current method of record keeping is cost effective • No formal budget • No computerized software; accounting done by hand • Difficult to forecast production & sales without electronic methods • No calculated food cost; labor cost per day

13. Purchasing Strengths Weaknesses • One main vendor supplies most of the food once a week • Good rapport with vendor • Purchases locally sourced foods whenever possible • Informal purchasing enables quality and specification control • Use of specialty vendors in NYC ensures authenticity of Greek products • Relying on a primary vendor may prohibit competitive pricing • Utilizes just-in-time purchasing for emergencies by purchasing from a supermarket; higher prices

14. Mythos, Greek beer Original Gyro with Eggplant Fries

15. Receiving

16. Receiving & Storage Strengths Weaknesses • One person controlling purchasing, receiving & inventory prevents theft • No formal system of receiving products because of good relationship with vendor • Owner takes care of receiving & inventory himself • The front entrance & dining room is the receiving area • Main storage area is an unfinished basement • Old, original brick floor in the basement makes it difficult to clean • Owner does not check temperatures or weigh his products

18. Food Production Strengths Weaknesses • Dishes made to order using fresh products • Prep done by owner & father; ensures quality control & consistency • Family-based recipes create authentic Greek dishes • Certain specialty dishes are made in advance in large quantities & are frozen • No written, standardized recipes • Owner approximates portions visually; does not use measuring utensils/equipment • No food safety program or controls

19. Classic Greek Salad Dolmadakia Rice-stuffed grape leaves topped with avgolemeno sauce

20. Food Delivery • Casual American style table service • Tables are preset with flatware, paper napkins & menu cards • Since food is made to order, there is no need for hot holding • Family-oriented, congenial staff

21. Other Aspects of The Greek House • Catering services are offered but are infrequent and do not generate much revenue • Once every five months • No preventive maintenance program • No emergency plan but maintains hazard insurance

22. Media Marketing • Website: thegreekhouse.net • Restaurant profile updates on Facebook & Twitter • Featured in reviews in Metroland, Times Union, The Record & Capital Region Living

23. Reflections Opportunities Threats • One of the few authentic Greek restaurants in the Capital Region • Use of locally sourced products supports small businesses in the Capital District • Promotional discounts & affordable prices attract students and senior citizens • Expanding hours to accommodate student nightlife may increase revenue • Adjusting to changes in food trends may compromise the restaurant’s mission • The location is not in a heavily-trafficked area • Negative perceptions of Downtown Troy may deter potential customers • Difficulty in competing with franchised restaurants

24. Summary • The menu supports the mission of the restaurant& drives the business • Home-style atmosphere & family recipes support authentic dining experience • Lack of departmental budget & food safety program could be potential risks Questions?