Food Sales
2023 Projection $2,022,685: 1.5% increase from 2022 2022 Budget: $1,980,030 2021 Actual: $1,991,874
Liquor Sales
2023 Projection $1,019,061 1.5% increase from 2022 2023 Budget: $1,027,705 2022 Actual: $1,004,193
Canyon Dining Room Projections from P/L
2023 Food Sales: $910,011 2022 Food Sales: $785,271 2021 Food Sales: $775,907
2023 Liquor Sales: $472,054 2022 Liquor Sales: $457,094 2021 Liquor Sales: $451,513
Total Covers 2023: 19,420 Total Covers 2022: 18,755 Total Covers 2021: 19,78 1
Canyon Dining
Actual
Last Year
Meal Period
Average Per Cover
Average Per Cover
% Change Covers
Sales Covers
Sales Covers
Lunch Dinner
$264,848 10,728
$24.69 $250,600 $56.00 $562,966
9,719 9,469
$25.78 $59.45
10%
$540,737
9,656
2%
The Canyon Dining room had another spectacular season with returning leadership from Haley Edwards and Jamie Adams. The culinary team also had many returning chefs led by Chef Rick Kazmer and Chef Ricky Reyes. The Canyon operated very smoothly with all the great returning staff but did have many sold-out nights with the dining room at full capacity. We continued with our Front and Back server model which has effectively eliminated most service shortfalls but requires higher labor costs. The kitchen also had enough staff to operate effectively and at a high level with fewer burnout issues from the staff. We had fewer personnel issues compared to last year and the staff worked well as a team. The Canyon had little service staff turnover and many returning cheerful staff members. This contributes to a higher service level and better member experiences. The only ongoing issue this year was staff squabbling over the equitable distribution of tables and the corresponding opportunity to make extra gratuity. Some of the newer staff were very motivated to earn extra gratuity and had not worked in a “no tipping environment”. The managers worked hard to ease these concerns and put several policies in place that demonstrated that there was equal opportunities for everyone to earn extra gratuity. The visa staff all arrived early enough for proper training except for the kitchen staff who had late visa approvals. This created many concerns about having enough culinary staff before Memorial Day weekend but things worked out this year just with some added stress.
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