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Niki Krafft

on 27 April 2010

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Transcript of BFG

Double click anywhere & add an idea Bonefish Grill Good Professionalism? meeting a guest's needs without verbal interruptions Remaining accessible to your tables at all times Recognize guest's needs before they are requested Read each guest as an individual Proper presentation of food as a food runner Make the guest believe that you are there solely for their servicing Greet Time? 45 seconds Call Back System Runner, Back-up drink runner, Bus on 405, pre-bus on 602, greet on 301, etc. Consolidation on the floor? pre-bussing your table and any others on your way into the kitchen, have someone take out a water refill so you can run food, have someone make you a cappuccino so that you can run drinks, while someone is bussing a table you go get the paper and silverware, etc. Ensure guests have a great Bonefish Dining Experience by... Recognize the guest's need before they're requested

Read each guest as an individual

Prebus tables to reduce clutter for guest

Be precise when timing drink refills

Display a positive mental attitude while on the floor. "Soup" Corn Chowder with Lump Crab A cream based soup with lumb blue crabmeat, cumin, yellow onion, corn, celery, red peppers, cayenne pepper, bacon and diced potatoes "Greens" Florida Cobb Salad Our House Chopped Salad served in a frozen pasta bowl and topped witha jerk chicken, avocado, mango, tomatoes, Danish Blue Cheese crumbles and pepitas tossed in our house Citrus Herb Vinaigrette dressing Salmon Asparagus Salad A Blend of field greens, fennel and haricot verts tossed in our homemade citrus herb vinaigrette with fresh tomatoes, chilled asparagus, goat cheese rolled in toasted pecans, and topped with grilled salmon drizzled with our chimichurri sauce. Bonefish Ceasar Salad Crisp romaine lettuce tossed in homemade ceasar dressing, topped with fresh garlic croutons and reggiano cheese. Our caesar dressing has anchovies, parmesan cheese, garlic, onions, eggs and oil. We do have anchovies to offer the guest at no extra charge. (Guest may add feta cheese or Danish Blue Cheese crumbles for $1.50 Bonefish House Salad Iceberg, romaine and spring mix lettuce tossed in our house Citrus Herb Vinaigrette dressing, topped with tomatoes, three kalamata olives, one heart of palm and pepitas. Citrus herb vinaigrette dressing is combination of lemon juice, lime juice and orange juice. (guest may add Danish Blue Cheese or Feta Cheese crumbles for $1.50 "Sides" Garlic Whipped Potatoes Fresh garlic mashed potatoes with a touch of onion flavor, then topped with a parsley butter. Potatoes Au Gratin Cubed potatoes miched with Gruyere, swiss parmesan and cheddar cheese sauce. topped with ground potatoe chips, parmesean, and japanese bread crumbs. Herbed Jasmin Rice Steamed Jasmin Rice with fresh herbs and seasonings Steamed Vegetable Medley A medley of carrots, yellow squash, broccoli, red peppers and haricot verts Haricot Verts French Green Beans that have been tossed with special belnd of herbs, spice and butter. Steamed Broccoli Fresh cut broccoli steamed and lightly seasoned
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