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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 [email protected] www.thrivemeetings.com
@tstuckrath thrivemeetingsevents
Tracy Stuckrath
www.thrivemeetings.com/PCMAmyths