Contenu connexe Similaire à Myths & Realities of F&B Costs (20) Plus de Thrive! Meetings & Events (18) Myths & Realities of F&B Costs1. Myths
Realitiesof Food & Beverage
and Cost
&presented by
Tracy StuckrathCSEP, CMM, CFPM
Thrive! Meetings & Events
@tstuckrath
2. ©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
3. Buffets and
Hors d'oeuvres
Receptions are
Less Expensive
than Plated Meals.
MYTH
4. ©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
6. ©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.
8. ©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.
9. ©December 2015 | @thrivemeetings
MYTH
Restaurants are more
expensive than
off-premise catered
events.
11. ©December 2015 | Thrive! Meetings & Events | @thrivemeetings
MYTH
Guests are not focused on
healthier and smaller portions
12. ©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
13. ©December 2015 | Thrive! Meetings & Events | @thrivemeetings
MYTH
Suppliers are not flexible on
their pricing.
15. ©December 2015 | Thrive! Meetings & Events | @thrivemeetings
vegan
MYTH
Special meals for attendee
dietary restrictions cost more.
vegetarian
Kosher
organic
diabetes
egg
allergy
paleo
non-GMO
16. ©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.
17. ©December 2015 | Thrive! Meetings & Events | @thrivemeetings
MYTH
There is no liability or risk
associated with F&B programs
18. ©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.
19. ©December 2015 | @thrivemeetings
Controlling Costs
• Smaller portions
• Flexibility
• Shorter Events
• Gang/Marry Menus
• Honest with Budgets
• Know Your Waste Factor
• Cut down catering portions
20. ©December 2015 | @thrivemeetings
Controlling Costs
• Partner with Chef
• Help Save Labor
• Variety
• Shorter Events
• Before contracts are signed
• Honest with Budgets
21. “The shared meal is no small thing.
It is a foundation…”
©December 2015 | Thrive! Meetings & Events | @thrivemeetings
Michael Pollen
22. ©December 2015 | Thrive! Meetings & Events | @thrivemeetings
(404) 242-0530
tracy@thrivemeetings.com
www.thrivemeetings.com
@tstuckrath
thrivemeetingsevents
Tracy Stuckrath
www.thrivemeetings.com/PCMAmyths