Menu upgrades, BBQ launch, tableside rituals, and a full menu deployment — all in one focused week.
Full audit of existing menu. Evaluate dish performance, pricing tiers, and seasonal gaps. Finalize which dishes to retire, retain, and introduce. This decision gates everything else this week.
Shortlist 3–5 dessert options aligned with Korean fine dining identity. Evaluate plating, flavor profile, and sourcing feasibility. Korean-inspired finales — bingsu, sikhye, or modern patbingsu.
Deep dive into Samgyetang — broth depth, ginseng sourcing, presentation format, and portion structure for fine dining adaptation. Consider deconstructed vs. traditional vessel presentation.
Design the full tableside Tteokbokki ritual — sauce reduction sequence, ingredient reveal order, plating arc, and guest interaction script. This becomes a signature theatrical moment.
Full tasting session for BBQ lineup — cuts, marinades, banchan pairings, and sequencing. Score each item on flavor, consistency, margin, and presentation. Finalize assortment with owner sign-off.
Confirm stove type (charcoal vs. gas vs. induction), table configuration, ventilation requirements, and service choreography for BBQ stations. Tasting informs final setup specs.
Redesign the signature tasting course — sequence logic, pacing between courses, plating language, narrative story per course, and beverage pairing notes. Samgyetang and new dishes integrate here.
Internal tasting of any experimental dishes under consideration beyond the core menu. Score by flavor, presentation, feasibility, and brand fit. Go / no-go decision needed same session.
Build a 4-week content calendar around all finalized week outputs — new menu items, BBQ reveal, Samgyetang feature, tableside Tteokbokki moments, and the Sunday launch. Assign shoot dates and content owners.
Full FOH briefing covering every menu change, new dish descriptions, tableside Tteokbokki SOP, BBQ service choreography, updated course narrative, and guest interaction standards. Everyone signs off before Sunday launch.
The culmination of the week — from decisions to dishes on tables. Every team member, every station, every course, live and synchronized.
Final approval on printed menu layout — typography, paper stock, cover design, QR code positioning. Coordinate with printer for same-day delivery if possible, or confirm Friday print pickup. Review digital menu and website copy in parallel.
Each station prepped with mise en place checklist for every new dish. Samgyetang broth started early. Tteokbokki station set up with tableside equipment. BBQ station configured per Wednesday's specs. All sauces, garnishes, and plating elements in position.
Dedicated photography session for all new and redesigned dishes before service. Hero shots for website, Instagram, and menu collateral. Capture BBQ station, tableside Tteokbokki setup, Samgyetang presentation, and dessert lineup. 2–3 hours before service opens.
30-minute pre-service stand-up for all BOH and FOH. Walk through the full new menu once more, address questions, confirm tableside choreography, assign BBQ station roles, and run through the evening's reservation list. Final confidence check before doors open.
Full dinner service with the new menu live. Manager and head chef on floor the entire evening. Real-time feedback loop between FOH and BOH. Document any timing issues, guest reactions, plating inconsistencies. Priority guests and regulars notified in advance for this session.
Publish launch content across Instagram, Facebook, and WhatsApp broadcasts. Post hero food shots with new menu announcement. Send personalized WhatsApp messages to VIP guests. Update Google Business, website menu page, and reservation notes. Tag any media / food bloggers if present during service.