The Greek House

A Foodservice AssessmentBy Kimberly LaBrecque & Melania Temidis

NTR313Spring 2013

The Greek House

The Greek House27 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

MissionThe Greek House Restaurant is dedicated to serving high quality authentic Greek food to

the Capital Region.

The MenuThe restaurant’s

greatest strengthStatic/set menuMix of selective &

semiselective menuAuthentic Greek

food, wine & beerValue pricingDaily specials

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

The FacilitySmall dining room, seats

about 20 customersSmall kitchen: display

cookingUnisex bathroomBlue walls, architecture

& images of Greece create a Mediterranean motif

Greek music, radio & television

The Facility

The Kitchen

The Kitchen

PersonnelFive employees including the ownerOwner 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

PersonnelStrengths 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

Fiscal PoliciesStrengths 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 budgetNo computerized

software; accounting done by hand

Difficult to forecast production & sales without electronic methods

No calculated food cost; labor cost per day

PurchasingStrengths Weaknesses

One main vendor supplies most of the food once a week

Good rapport with vendorPurchases locally sourced

foods whenever possibleInformal 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

Mythos, Greek beer Original Gyro with Eggplant Fries

Receiving

Receiving & StorageStrengths 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

Food ProductionStrengths 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

Classic Greek SaladDolmadakia

Rice-stuffed grape leaves topped with avgolemeno

sauce

Food DeliveryCasual American

style table serviceTables 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

Other Aspects of The Greek HouseCatering services are offered but are

infrequent and do not generate much revenueOnce every five monthsNo preventive maintenance programNo emergency plan but maintains hazard

insurance

Media MarketingWebsite:

thegreekhouse.netRestaurant profile

updates on Facebook & Twitter

Featured in reviews in Metroland, Times Union, The Record & Capital Region Living

ReflectionsOpportunities 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

SummaryThe 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?