Food Menu Changes, Specials Proposal & Implementation SOP

Procedure #: HP SOP 50

Function: Management Policies

Implementation Date: 032724

Policy: Hillman Beer’s menu is based around serving elevated comfort food. The menu focuses on creative, yet classic-style small bites, sandwiches, salads, and sides. The ingredients are chosen very carefully with a focus on high quality, flavorful items that will be so crave-able that guests will return not just for the Hillman Beer but for their favorite menu items.

In addition to regular menu items, and weekly burger specials in BMV and OFT and wing specials in OFT, Hillman Beer seeks to provide creative and unique specials to offer variety and encourage guests to visit and try something different. Whether connected to a holiday or special event, these specials must display creativity, attention to detail, as well as acting like an owner and thinking like a guest. In order to execute successfully the entire team must communicate and work together. Proposals must be submitted 6 weeks before the target date.

Procedure:

Food Menu Change & Specials Proposal

1. When the idea for a new or changed menu item arises, the BOH staff member should go directly to the Sous Chef. The Sous Chef will alert the General Manager and they will discuss the feasibility of the menu item, and a target date for the special. If they decide that it is a good idea to explore they should consult with the Operations Manager and then they would send the “Food Menu Change & Specials Proposal Form” to the COO, copying the Ops Manager. This form must be sent 6 weeks before the target date, when the target date is not tied to a specific holiday or date, such as St. Patrick’s Day.  For items tied to a specific date or holiday, this form must be sent in 9 weeks ahead of time. Please keep in mind that several weeks of planning is likely required BEFORE submitting to the COO.

• •  The Sous Chef must cost the item out before presenting this proposal with the recipe and cost sheet filled out.
  • The Sous Chef/GM/Ops Manager must arrange a tasting with the COO/Ownership, presenting the recipe and cost sheet at the tasting.
  • The COO and Ownership will either approve the addition/change or make suggestions. If there are suggestions made instead of an approval, the process will repeat itself until COO/Ownership has approved the menu item.

Implementation

1. Communication: 
   • Share on Basecamp Menu Management team chat so all leadership is aware of what the special is and when it will be run.
   • Email Food Menu Changes & Specials Proposal Form to the Brand & Marketing Manager. Include price and description, as well as when the item will be ready for pictures. Must be 3 weeks before the target date.
   • Only once COO/Ownership have approved an item should the Brand & Marketing Manager be notified.
2. Marketing:
   • B&M Manager will confirm the date for pictures with Sous Chef.
   • POS Display/Signage Created & sent to COO for approval.
   • Once approved signs will be printed, laminated and sent to GM to display on launch date
   • Social media posts scheduled for target day, or sooner depending on marketing strategy
3. Training: Plan for how to ensure both FOH and BOH team members are aware of the new item/s
   • Plan must include updating the following:
     1. Picture of item for line build book-Sous/GM
     2. Recipe books- Sous
     3. Line-Builds Book- Sous
     4. Expo Garnish Chart- GM/AGM
     5. POS Buttons Created – GM/AGM
     6. Beertender Cheat Sheet Created – GM/AGM
     7. Tastings throughout the two weeks – Sous/BOH SVLs
     8. Pre-Shifts talking about the new menu item/s

Food Menu Change & Specials Approval Form

Food Menu Changes & Special Proposal & Implementation Checklist