Myths & Realities of F&B Costs

MythsRealities

of Food & Beverage and Cost&presented by

Tracy StuckrathCSEP, CMM, CFPM Thrive! Meetings & Events

@tstuckrath

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

essential learning components

Plan special requests meals & stay on budget

Plan meeting

F&B while fulfilling special

needs.Evaluate Myths & Realities of

F&B

Buffets and Hors d'oeuvres Receptions are Less Expensive than Plated Meals.

MYTH

©December 2015 | @thrivemeetings

REALITY Buffets and receptions can cost the same or more than plated meals.

• Depends on the event

• Staffing the same

• Food quantities

• Removing items don't affect cost

MYTHLabor does not effect catering fees. 

©December 2015 | @thrivemeetings

• Biggest impact on catering charges

• Union vs. non-union location 

• Food preparation methods

• Action stations

• On-premise vs. off-premise

REALITY Labor costs definitely impact catering charges.

MYTH Local Sourcing is Cost Prohibitive

©December 2015 | @thrivemeetings

• Corporate policies

• Flexibility

• Commitment of caterer

• Volume

• Customization of menu

• Labor

REALITY It depends on caterer, local market, season and amount of product needed.

©December 2015 | @thrivemeetings

MYTHRestaurants are more expensive than off-premise catered events.

Caterers have to bring “everything.”REALITY

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

MYTHGuests are not focused on healthier and smaller portions

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

• 91% healthfulness of F&B

• 82% eating more fruits & veggies

• 69% cutting back on sugar

• 68% consuming smaller portions

• 4:5 trying to lose/maintain weight

• Food types = weight management

REALITY People are more health conscious and want to maintain it on the road.

Source: IFIC 2015 Food & Health Survey

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

MYTHSuppliers are not flexible on their pricing.

Heating, lighting, labor, season and commodities all affect priceREALITY

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

vegan

MYTHSpecial meals for attendee dietary restrictions cost more.

vegetarian

Kosher

organic

diabetes

egg allergy

paleo

non-GMO

©December 2015 | @thrivemeetings

• Event F&B History

• Types

• Planning Process

• Quantity

• Customization of menu

• Labor

REALITY It depends, but it most cases it should be negligible.

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

MYTHThere is no liability or risk associated with F&B programs

©December 2015 | @thrivemeetings

• Food Safety

• Workplace Safety Laws

• Disability Laws

• Allergen Labeling Laws

• EU 1169

• Stock Epinephrine

REALITY There are definitely liabilities that fall under our duty of care.

©December 2015 | @thrivemeetings

Controlling Costs• Smaller portions

• Flexibility

• Shorter Events

• Gang/Marry Menus

• Honest with Budgets

• Know Your Waste Factor

• Cut down catering portions

©December 2015 | @thrivemeetings

Controlling Costs• Partner with Chef

• Help Save Labor

• Variety

• Shorter Events

• Before contracts are signed

• Honest with Budgets

“The shared meal is no small thing. It is a foundation…”

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

Michael Pollen

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

(404) 242-0530 tracy@thrivemeetings.com www.thrivemeetings.com

@tstuckrath thrivemeetingsevents

Tracy Stuckrath

www.thrivemeetings.com/PCMAmyths