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Winter General assembly 2013
manaGement summary
march 8th - march 13th • miraGe hotel las VeGas
table of content
3. introduction
4. list of attendees
5. friday march 8th
5. Welcome drinks & bites – mirage hotel
6. saturday march 9th
6. OfficialEPCASMeeting–MirageHotel
13. CombinedmeetingEPCAS&CatersourceTopGun
14. Dinner–RestaurantJaleo,CosmopolitanHotel
15. SunDAy,MARCH10th
15. OfficialEPCASmeeting-MirageHotel
19. “MeettheEuropeanPartyCatererAssociation”
19. WelcomeReceptionCatersource-MirageHotel
20. MOnDAy,MARCH11th
20. TrendTour
20. HarmonyatHardRock-HardRockCafé
21. TuESDAy,MARCH12th
21. CatersourceTradeshow
21. CATIEAwardCeremony
22. TOPGunATTEnDEES
23. SAvETHEDATE:SuMMERGEnERAlASSEMblyITAly29-31July
introduction
Dear(potential)EPCASmember,
WearehappytopresenttheManagementSummaryoftheEPCASWinterGeneralAssembly2013,which tookplacefromMarch8thuntilMarch13thinlasvegas,nevada.OninvitationbyCatersourceConference&Tradeshow,agroupof35EPCASrepresentativestravelledtolasvegasforthisGeneralAssembly.
Theprogrammestartedwithwelcomedrinks&bitesattheMirageHotel,wherethetraditionalintroductionroundtookplace, in which the attendees were asked to talk about“What’skeepingthembusy”.
On March 9th, the day started with the official EPCASmeeting. besides the financial and legal matters, theSummerGeneral Assembly 2013 in Italy was presented,andtheresultsofthefirstQuarterlyEPCASMonitor(QEM)benchmark were discussed. After a combined lunch withCatersourceTopGun,theEPCASequivalentinAmerica,thedaycontinuedwitha jointmeetingwith theattendingTopGunmembers. Intheevening,theTopGunmemberswereinvitedto jointheEPCASdinneratrestaurantJaleo intheCosmopolitanHotel.
OnSunday,theEPCASmorningmeetingwasledbyPeterKandels(representativeofCommitteeofRelatedbranchesmember Ecolab) and covered the topic “Food Waste”.FollowingtheofficialEPCASmeeting,severalEPCASmemberstookpartinasessionoftheCatersourceConference:“Meet
theEuropeanPartyCatererAssociation”.Intheevening,theCatersourcewelcomereceptiontookplaceatthepoolareaof the mirage hotel.
OnMarch11th,after theopeninggeneral session of theCatersource Conference, the EPCAS attendees went on atrendtourinlasvegas.TheattendeesvisitedtheExcaliburHotel,theheadquartersofZapposandendedthetrendtouratthe108thflooroftheStratospherehotel.Intheevening,the“HarmonyatHardRock”eventtookplaceattheHardRockCafeontheStrip.
March12thwasthefirstdayoftheCatersourceTradeshow,whichthememberscouldvisitindividually.Intheevening,theCATIE Award Ceremony took place and we are proud toinformyouthatpotentialEPCASmemberTheConcertoGroup(uK), represented by Richard Groves, won the “SignatureEuropeanCaterer”Award.ThedayendedwithadinnerwithallEPCASattendees,asofficialendoftheprogramme.
WelookbackonatrulysuccessfulWinterGeneralAssemblyandwith thisManagement Summary,weprovide you theopportunity to lookbackon theeventsduring theWinterGeneralAssemblyandgivethemembersthatwerenotabletoattendanopportunitytocatchupwiththeEPCASmatters.
WearelookingforwardtowelcomingyouattheSummerGeneralAssembly2013,whichwilltakeplaceinPordenone,Italy,fromthe29thuntilthe31stofJuly.Theofficialinvitationwillfollowshortly.
Withkindregards,OnbehalfoftheEPCASboard,
PetervisscherEPCASPresident
the mirage hotel
lasvegasboulevard
3
EPCAS Country AmbASSAdorS & ProSPECtivE Country AmbASSAdorS
noudvandenboer KoninklijkevandenboerGroep
MarcoChrist ChristParty&Catering
XavierFruy FruyFinestFoodCatering
Annverduyn FruyFinestFoodCatering
ErikvanWelzen ErasmusCateringServices
alessandro barbisotti backstage catering
FrankSteffen SteffenTraiteur/EPCASAdvisoryCouncil
TomSteffen SteffenTraiteur
DmitryPukhov DiamondCatering
AndreyGorozhankin DiamondCatering
martin færgemann Kai thor catering
tina færgemann Kai thor catering
JurgenvanWijngaarden vineyardCompany
RichardGroves TheConcertoGroup
WimWiersma OfficialnetworkCateringEvents
Georgbroich EPCASboard/broichCatering&locations
list of attendees
EPCAS boArd
Petervisscher EPCASPresident
CharlesvanGoch EPCASboard/MiseenPlace
Georgbroich EPCASboard/broichCatering&locations
Officieel Netwerk Catering Events
ONCE
EPCAS SECrEtAriAt
Maartjebeijsens boardEPCASFoundation
StéphanievanOorschot EPCASSecretariat
Alettavandervinne EPCASSecretariat
EPCAS CollAborAtion PArtnErS
WarrenDietel InternationalCaterersAssociation/Puff’nStuffCatering
PaulineHoogmoed Catersource
CarlSacks CatersourceTopGun
HansSteenbergen FoodInspiration
Arjandeboer FoodInspiration
ToineManders AlDEGroup/EPCASAdvisorycouncil
MaartenPoels FERCO/EPCASAdvisoryCouncil
EPCAS CommittEE of rElAtEd brAnChES
thomas Kascha sd trading
bartvoorvaart SDTrading
PeterKandels Ecolab/EPCASAdvisoryCouncil
bartleemans KoppertCress
nicolasMazard KoppertCressuSA
StephanSchuschke MiseenPlace
JérômeDroin TraiteurdeParis
4
friday march 8th
WElComE drinkS & bitES – mirAgE hotEl
TheWinterGeneralAssemblystartedwithwelcomedrinks&bitesattheMirageHotel.Theattendees,consistingofbothmembersandpotentialmembers,gotthechancetointroducethemselvesby
answeringthequestion“What’skeepingmebusy”.
TomSteffen,XavierFruy,
Annverduyn,
alessandro barbisotti & frank steffen
toine manders & noudvandenboer
MarcoChrist,PeterKandels&Geor
gbroich
WimWiersma,MaartenPoels&CarlSacks
Warren dietel &Maartjebeijsens
Georgbroich&StéphanievanOorschot Annverduyn&Alessan
drobarbisotti
bartleemans,WarrenDietel,Erikva
nWelzen
&Petervisscher 5
saturday march 9th
offiCiAl EPCAS mEEting – mirAgE hotEl
Introductionandlegalmatters–byPetervisscherAfterawordofwelcomebyEPCASpresidentPetervisscher,thefirstpointontheagendawerethebylaws of the EPCAS Association. The association was officially founded in2012,whenthearticlesofassociationweresignedduringtheWinterGeneralAssembly2012.Sincethen,theEPCASboardhasbeenpreparingthebylawswhichnowhadtobeapprovedbythemembers.PetervisscherwentthroughthebylawsperarticleandaskedforcommentsorremarksoftheEPCASmembers.
Peter Kandels In article 3, the branche mentioned is‘hygiene’.Canthisbechangedin‘foodsafety&hygiene’?
Afteravoting,allEPCASattendeesagreetothechangesinthedocument,whichwasthenconsideredformal.
ThesecondpointontheagendawastheCode of Conduct. The two newarticles, concerning the participation in theQuarterlyEPCASMonitorandthefoodwasteawareness,were approved by the attendees and therefore thechangesintheCodeofConductwerealsomadedefinite.
regarding the membership contracts, Peter visscherpresentedtherecentchangesregardingtheagreement:• The term has changed to yearly, from the 1st ofJanuaryuntilthe31stofDecember• TheinvoiceperiodhaschangedtoDecember
Itwasagreedupon,thattheEPCASSecretariatwillsendeachmembertwocopiesofthenewcontract,thenewcodeofconduct,andthebylaws,inordertobesigned.
Finance–byGeorgbroichGeorgbroich,treasureroftheEPCASboard,presentedthestatusofthefinanceoftheassociation.Thefinancialresults of 2012 could not yet be presented, as thesestill need tobeauditedby theaudit committee.ThesewillbepresentedduringtheSummerGeneralAssembly2013.
updatevisits&events–byStéphanievanOorschotStéphanie van Oorschot gave an update about theactivities of the EPCAS board & Secretariat since theSummerGeneralAssembly inCopenhagen. She coveredmarketing&communicationmatters,anupdateaboutthepotentialandnewmembers,aswellasthevisitsthatweredonebytheEPCASboard&Secretariat.
Marketing & communicationSincetheSummerGeneralAssembly,theEPCASSecretariathasregularlysentoutnewsletterstotheEPCASmembers,tokeepthemupdatedaboutcurrenttrends,developmentsin the market, news from other members as well as theactivities of the board& Secretariat. Further, an EPCASFacebook group has been set up. In this private group,theEPCASmemberscanalso share their thoughts, ideas,recipes,pictures,etc.,inaprivateenvironmentwhichisonlyvisibleformembers.
Potential and new membersTwo potential members of EPCAS attended the WinterGeneralAssemblyinlasvegas:• Christ Party & Catering (Germany), represented by
marco christ• The Concerto Group (uK), represented by Richard
Groves
SincetheSummerGeneralAssemblyinCopenhagen,threenewmembershavejoinedtheassociation:• FauchonRéceptions(France),representedbynathalie
GoubandandChristopheRenard• Diamond Catering (Russia), represented by Andrey
GorozhankinandDmitryPukhov• Fruy Finest Food Catering (belgium), represented by
XavierFruyandAnnverduynVisits by the Board & Secretariat• In September 2012, the board & Secretariat visited
Goosse Traiteur (belgium) in liège and met up withPascalGoosseandAlainPappaert.
MartinFærgemann,JurgenvanWijngaarden,PeterKandels,Alessandrobarbisotti& toine manders6
• Inthesamemonth,PetervisscherandCharlesvanGochvisited london and met up with Richard Groves (TheConcerto Group), Richard beggs (Moving venue) andCharlesSmith(AtyourService).
• laterthatmonth,Martinvannierop(RAICatering,Thenetherlands)wasvisitedbytheboard.
• TheEPCASAdvisoryCouncilgot together inbrussels inOctober,todiscusstheprogressofEPCAS.
• Also in that month, a group of EPCAS representativesvisited“SIAl” inParis.boardmemberMaartjebeijsensmetupwithThomasKascha(SDTrading),Georgbroich(broich Catering & locations), nathalie Gouband andChristophe Renard (Fauchon Réceptions), and joined anetworking event by Committee of Related branchesmemberTraiteurdeParis.
• During the Traiteurs de France general assembly inDeauville (France) in november, Advisory CouncilmembersHenkverhaestandArnaudRannourepresentedEPCAStogetherwithboardmemberMaartjebeijsens.
• Also in that month, the foodwaste steering committeecametogetherinEindhoven,andStephanSchuschkeandMaartjebeijsensvisitedtheInstituteofCulinaryArt(ICA)gathering in berlin.
• In January 2013, Charles van Goch and Peter visschertravelledtolondonforthesecondtime,tovisitRichardGroves(TheConcertoGroup),CharlesSmith(AtyourService),PhilippMosimann(Mosimann’s)andMichaelGray(HyattRegencytheChurchill). Theyalsomet upwith thebritishHospitalityAssociationandtheInstituteofHospitality.
• The nextmonth, a visit to Spain took place, where theEPCASboardmetupwithManuelMorenonieto(MallorcaCatering)andManuelOtero(EPCASAdvisoryCouncil).
• AlsoinFebruary,atriptoItalytookplacetostartthepreparationsfortheSummerGeneralAssembly2013.During that trip, the board met up with Alessandrobarbisotti(backstageCatering)andAlbertoSbalchiero(ElectroluxProfessional).
• laterthatmonth,afoodwastepaneldiscussiontookplaceduring the“Taste&Traiteurs”event inbrussels.EPCASmembersnoudvandenboer(KoninklijkevandenboerGroep),MaartenPoels (FERCO), ToineManders (AlDEGroup/EuropeanParliament)andbartvandendooren(GourmetInvent)interactedinthislivelydiscussion.
SummerGeneralAssemblyItaly–byMaartjebeijsensMaartjetalkedabouthervisittoElectroluxProfessionalinItaly,whichhasbeenapotentialCommitteeofRelatedbranchesmemberforthebranche‘kitchenequipment’foracoupleofyears,andhowElectroluxProfessionalexpressedtheirinterestininvitingtheEPCASmemberstotheirheadquartersinItaly.byhostingtheSummerGeneralAssemblythere,theEPCASmembers canbegiven theopportunity tobring their chefsalongtofollowworkshopsandbestpractices,andtogivethechefstheopportunitytoexchangeknowledgeaswell.
Maartjeaskedtheattendeeswhethertheythinkthattheirchefwouldliketojoinaswell.
Xavier Fruy Wewouldhavetolookatthepossibilities–itisinthemiddleofthesummerholiday.
Frank Steffen Theholidayplanningmightbeanissueforusaswell,asthiscannotbechanged.Wemightbeabletobringoneofourchefs.
Marco Christ The languagemight be an issue for ourchef,butifwecantranslate,thatwillnotbeaproblem.
Richard Groves Itisalwaysgoodtotakechefstoanewenvironment.Itisquiteabusyseasonforus,butIthinkitcouldworkout.
Bart LeemansImightbeabletobringsomenewitemsbyKoppertCress,andwecouldprovideamasterclassorbestpracticeaswell.Itisaverygoodidea.
Erik van WelzenApart from the timing, itwillbeveryeducationalforourchef.
Noud van den Boer Ifourheadchefcannotmakeit,wecansendoneofourotherchefs.Asfaraslanguagesareconcerned,Ibelievethatifsomeoneworksonsuchaposition,heshouldbeabletomanagehimselfinaninternationalenvironment.
Tina Færgemann Ithinkitisagreatideaandourchefwilldefinitelyenjoyit.
Maarten Poels Wehavehadagreatexperiencewithchefsfromaroundtheworld,itisveryeducational.Wedonotcurrentlyofferalotofexchangeprogrammessothiswillbeexcellenttraining.
TheEPCASboard
7
Alessandro Barbisotti Idon’tbelieve the languagewillbeanissue.It’scooking–wejustneedtomakethemwork together. It will be interesting to see how theyrespond.
Toine MandersWoulditbepossibletovisitfoodgrowersin thearea, sowecan seehowcertainproductsareproduced?Wecan then take thefreshgoods, soourchefscanprepareamealwithit.
Peter KandelsEcolabcouldhostapresentationorbestpracticethatwillappealtothechefs.
Xavier Fruy Asideprogrammeforthechefswillhavetobeorganised,parallelprogramming.
Georg Broich This is a great example of sharingknowledge,oneofthepillarsofEPCAS. Frank Steffen We could do this annually, to ensurenetworking amongst our chefs as well. Perhaps wecanlookintospecificdayworkshopsforourchefs, tocontinueonworkingtogether.
Maartje finalized by mentioning that the secretariat willvisitItalyagaininApril,andthattheEPCASmemberswillreceiveadditionalinformationconcerningtheprogrammeata later stage.
FoodExecutiveEurope–byCharlesvanGochCharles presented the proposal for the new event, FoodExecutiveEurope(FXE),whichwill takeplaceonFebruary3rdand4th,2014.Heexplainedwhytheeventisorganized:becausesomethingsimilardoesnotyetexist.
ThepillarsofFoodExecutiveEurope:1. networking2. Content – FXE is organized in collaboration with
FoodservicenetworkEurope,whowillbeinchargeofthecontentoftheevent.
3. ExperienceCenter–thereisnotradeshowatFXE,thecentralareaisanexperiencecentertoshowthenewesttechniques,innovationsandinitiatives.
4. Facts&Figures5. Awards– theColumbus Trophy (foodservice)and the
EuropeanCateringAwardwillbeaprominentpartoftheprogrammeofFXE.
6. maastricht
After Charles’ presentation on the event, the attendeesweregiventheopportunitytogivecommentsontheplanfortheevent.
Noud van den BoerWhydon’twechooseaEuropeanfood executive of the year? Someone who didsomethingspecial,inasustainablecontext?
Xavier Fruy It seems tobea very largeevent, and
wearejustasmallcompany.Won’ttherebeagapbetweenusandtheCEO'softhelargesthotelchains?
Frank SteffenIthinkitwillmostlybeinterestingtothelarger companies, and not to a small caterer fromluxembourg.
Tom SteffenIamsearchingforourinterestsandhowwecanadapt.Idon’tseeusexchangingknowledgewiththegueststhatwillbeattendingtheevent,becauseofthedifferenceinsize.WehaveabasewithinEPCASto exchange information freely, so I thinkwewoulddefinitelyneedsometimewithonlyourgroup,besidestheFXE.Iwon’tgetthesameoutputfromFXEasIgetfromEPCAS.
Richard Groves If the senior peoplewill attend, youneed to guarantee that they leave with somethingvaluable,withnewknowledgeandexperiences.
Toine Manders It isgoodtofurtheranalysethegoalofFXE,and theaddedvalueofFXE for theEPCASmembers.
toine mandersOfficialEPCA
Smeeting8
Erik van Welzen youhavetobesurethatallattendeesspeakthesamelanguages. If thebenefitforEPCASmembersisclearlyformulated,itwillbeokay.
Noud van den Boer Iamveryimpressedbythisinitiative.Ihaveattendedtheworldfoodprogrammeandtheworldeconomicforumandatthoseevents,thefocusison“howcanwemaketheworldabitbetter?”.Ifyoucantranslatethatthemetoaneventthatisfocusedonfood&hospitality,thenEPCASshoulddefinitelybeapartofit.
Maarten PoelsIhaveneverseenanythingcomparable,it canbeofgreatvalue. It is important tocreateaplatformwhere theexecutives can speak freely. I’mstillmissingthelinkbetweenEPCASandFXE–howisitconnected?What’sinitforEPCAS?
Alessandro Barbisotti I will definitely be there,because I believe that eco and bio is the future offood&hospitality.Further,Ibelievethatthedifferentattendees can really learna lot fromeach other iftheyareopentosharingknowledge.
Peter KandelsIfwecancreateanatmospherethatisas valuableas theworldeconomic forum,anyCEOthatisnotinvitedwillbehighlydisappointed.Ifthatpositioning isachieved, itwillbeagreatevent thatmanywouldwanttoattend.
Stephan Schuschke WhenCharles talks aboutCEO’s,what he means is ‘decision makers’. The EPCASmembersarealldecisionmakers,andtherefore,theyhavesomethingtoadd.
Georg Broich Itisnotaboutthesizeofthecompany,it’sabouthavingavision,ahorizon.
Charles van Goch I think it is ‘old world’ to believethatCEO’sarethemostimportantintheindustry.Thedevelopmentofpeopleisthefuture.ACEOcantalktoasmallcaterer,andtheycanbothbeinspiredbytheirconversation.
Noud van den BoerThesmallcompaniesthatjointheworldeconomicforum,arethebigcompaniesofthefuture.Theyaretheonesthathaveanedge.EPCASshouldparticipate,becauseeachoneofusmightbetoosmallortooirrelevanttobeamongthebigguys,butalltogetherwereallyhaveasubstantialopinion.
Peter Visscher WehavetodevelopEPCAS,anentitythatbecomesbetterandmoretransparenteachday,and that we all benefit from. As a group, we canreallylearnfromeachotherandwecanalsoreallylearn from fXe.
Chef’sprogramme–byPetervisscherPeter visscher emphasised that exchanging ideas betweenchefsisnotaseasyasitsounds.Chefsaredifferentintheircommunicationandpersonality.Heaskedtheparticipantswhattheprogrammeshouldlooklike,howitfitswithintheoverallEPCAS programme and whether it should be completelyseparateorshouldcontaincombinedsessionsaswell.
Peterproposedtoorganizeasmall‘focusgroup’withEPCASmembersthatarewillingtocomeupwithideasforthechefsprogramme. Ann verduyn, Andrey Gorozhankin, DmitryPukhov,XavierFruyandMartinFærgemannvolunteered.
QuarterlyEPCASMonitor–byAlettavandervinneandPetervisscher
TheQuarterlyEPCASMonitor(QEM)isthebenchmarkforPartyCaterersacrossEuropecreatedbyEPCASinordertohelpacatererexaminehis/herbusinessprocessesandcomparethemwiththeprocessesofcompaniesinthesamesector, indicatingwhereacaterercanimprove,ashe/shescoresbelowtheaverageofthepoolonacertainprocess.
The caterer should therefore learn how others do things,adaptittohis/herownorganizationandimplementit.Afterexecuting the business processes, collect the new resultsandanalyze thesewith helpof theQEM.Adaptagain toimproveforthefuture.Intoday’scurrenteconomicclimate,wecannotaffordtostaystaticandneedtocontinuouslyimproveourselves.ThereforethemorefrequenttheQEMisfilledout,themoreuseithastohelptheEPCASmembersanalyzeandimprovetheirbusinessprocesses.
9
Together with Paul de Weger, from theindependent EPCAS Collaboration PartnerAmplixsInteractionManagement,EPCASsenttwoinventoryroundsin2012toallEPCASmembers,
tofindoutwhatisdesiredbythememberstomeasureintheQEM.basedontheseresults,thequestionsfortheQEMwherecomposed.TheQEMSteeringCommittee,foundedin2012,definedandfinalizedthequestionstohelpfocusonthepartycatering market.
Thefirstsurveywassentoutneartheendof2012to32caterers(16members,10potentialand6nationalassociations).Ofthe32,11surveyswerereturned(34%responserate).
HélènebaudTraiteurs de France
PierreSmitsEPCAS Advisory Council
tom steffenSteffen Traiteur
carl sacksCatersource Top Gun
10outof16CountryAmbassadorsfilledoutthefirstQEM,resultinginaresponserateof62,5%.Theaimforthenextsurveyis100%,asallmembershavecommittedthemselvestotheQEMbybecomingamemberofEPCAS.
TheQEM results from the first roundwerepresentedbyPetervisscher,EPCASPresident.Thecompanieswhofilledout the first round, received their results compared withtheaverageofthetotalpool.Duringthepresentationoftheresults,theEPCASmembersanalyzedtheresultsasawhole,butalsoanalyzedthequestionstodiscusswhattheresultsmean.Isitarelevantquestion?Wasitinterpretedcorrectlybyeveryone?Canweimproveit?ThequestionsoftheQEMwerescrutinizedinordertoimprovetheoverallQEMforthefuture.Thecontinuousprocessofimprovementapplieshereaswell.
ResultsofthefirstQEM1. General opinion on the Economic Situation of the party catering market
in 2011 6.2in 2012 5.8in 2013 5.3Average 5.8
Peter Visscher The general opinion on the economicsituationofthemarketisratherrealisticallyanswered;itisperceivedasbeingworseeachyear.
2. Growth in annual turnover in percentages
Actual2011(inpercentages) 47budgeted2012(inpercentages) 33
Theseanswersinformusthatthereisagrowthof47%inturnoversince2010in2011.Thishasmostprobablybeeninterpretedincorrectlyassomemayseea4%increaseas104%andothersas4%.Thisquestionwillbeadaptedtobecome clearer.
3. Percentage of business generated from corporate and private events
Private2011 18Corporate2011 82
Private2012 17Corporate2012 83
EPCAScaterersfocusgenerallyoncorporatecontracts.
4. Productivity level of staff
Whatistheproductivitylevelof[companyname]?
Actual2011: €194672budget2012: €217016
Whatistheproductivitylevelofthekitchenstaff?
Actual2011: €223286budget2012: €225202
Whatistheproductivityleveloftheservicestaff?
Actual2011: €161292budget2012: €164001
10
7. Average size of events catered
Howmanyeventsare2067
cateredeachyear?
Whatistheaveragesizeofan128
eventhostedby[companyname]?
Peter Visscherthenumberofeventscateredisnotveryinterestingtoknow.Whataboutbeing interested intheturnoverperevent?
Noud van den Boeritsaysalotaboutthestructureoftheevent,ifyoucompareitwiththerevenue/turnover.If you want to see what kind of structure the grouphas,dailybusiness,mixedtypesofeventsoracoupleofverylargeevents, thatmightsaysomethingoftheinterestthatyouhave.
Aletta van der VinneWhenthebenchmarkisbigenough,itcanbeusedasafiltertocompareyourcompanytothosewiththesameamountofevents.
Toine Manders it will also say something about theeffectivity. Ifyouhaveacoupleof largeevents,youshouldbemoreeffectiveandefficientthanifyouhavesmallerevents,especiallyregardingfoodwaste.
Peter Visscher acoupleofquestionsmighthavetobeaddedtobemorein-depthregardingthistopic.
8. Staff ratio FTE vs. Flexworkers
HowmanyFTEsareemployedby[companyname](noflexworkers)?
Actual2011(FTEs) 65budgeted2012(FTEs) 65
Whatisthetotalnumberofhoursworkedbyflexworkers?
Actual2011(hours) 67917budgeted2012(hours) 64611
65FTEtotalto122,200workinghours.Therefore1/3rdof total manpower used is flex workers, 2/3 are ownpeople.Isthisproductive?
These answers inform us that one staff member bringsin on average € 194.672,- per year. EPCAS estimates1880 hours per FTE (47 weeks x 40 hours). Thereforeoneemployeeproduces€103,55perhour.Thisquestionwillbeadaptedtohelpreadtheproductivity levelperhour, insteadofperyear,as it ismoreunderstandable,especiallywhencomparingkitchenandservicestaff.
5. Percentage of economic footprint concerning food purchased
local(within50km/milesofcompany) 55Regional(within100km/milesofcompany) 19national(within[land]) 32Imported(outside[land]) 16
ItisobviousthatthetrendaboutgoinglocalisincorporatedbytheEPCASmembers,althoughifyoubuyfromalocalsupplier,suchastheMakro,itdoesn’tmeanthattheMakrohasn’timportedit,causingalotoffoodmiles.
6. Total amount of food wasted per year
Whatisthetotalamountofgarbage70
disposedintons(=1000kgs)peryear?
Whatisthetotalamountoffoodwasted63
intons(=1000kgs)peryear?
63outof70tonsofgarbageisfoodwaste.Thisis90%ofallgarbageproducedbyacaterer.WehopetobeabletomeasureadeclineinthispercentageovertheyearswiththeQEM.
Tom Steffen Itwouldbenicetoseetheamountoffoodwastedinperspectivewiththetotalsales.
JurgenvanWijngaarden,PeterKandels,Alessandrobarbisotti,ToineManders&MaartenPoels Petervisscher 11
9. Average payroll costs
Richard Groves the fulltime staff is always themostexpensive because it includes your chefs, salesmanagers,etcetera.Idon’tunderstandwhyweneedthosequestions.
Noud van den Boer We are certainly interested inhearing how much my fellow EPCAS members payfortheirflexworkers.youcanrelatetotheEuropeanbenchmark and if you would normally say that itwould be 17 euro on average and your companypays20or21euro,youhavetointerpretthat.Whyisit?DidInegotiatewrongly,amIoverstaffed?TheseareexamplesofwhattheQEMcanprovideyou.
WhatistheaveragewageperhourforFTEs(fixedstaff)?
Actual2011: €17budgeted2012: €17
Whatistheaveragewageperhourforflexworkers?
Actual2011: €13budgeted2012: €13
10. Finance
Thefinancialquestionsgaveanincompletepictureofthemarket.Asuggestionistosurveyhowthe100%turnoverisdividedupintocostsandnetprofit.Theassemblyagreedtothissuggestion.
Ideasforextraquestions:
Peter Visscher Howdoyougetpaid?Whatproportionispriortotheeventasadepositandwhatproportionafterwards?
FutureoftheQEMWhat should be the frequency that the QEM must be filled out?
Noud van den Boer 4timesperyear.Ihavedifficultyunderstanding that it is difficult to fill it out. As aprofessional company inanybranch, thesekindsoffiguresshouldbegeneratedonaweeklyormonthlybasisforyourself. Ifyoudon’t lookatthesefigures,youdon’t really havean ideaofwhat’s comingupand approaching you. These parameters are veryvaluable to fill out for your company. It will alsobecomeeasiertofillitoutasitbecomespartofyourroutine.
Toine Manders you canask to send in the figures4timesperyear,andmakeareportbackeveryhalfyear.Iwouldliketoknowwhichsoftwarethecaterersareusingtocompilethosefigures.
CombinEd mEEting EPCAS & CAtErSourCE toP gun
ThecombinedmeetingwiththeattendeesofEPCASandthemembersofCatersourceTopGunstartedoffwithapresentationbyCarlSacksaboutTopGunandbyPetervisscheraboutEPCAS.
Duringshortspeeddatesessions,twoAmericanattendeeswere paired upwith one European attendee to answerquestionssuchas:
• Whatdoyouhaveincommon?• Whatisthecurrentmarketsituationinyour state/country?• Howdoyouseethefutureofyourcompany?
Thecombinedmeetingcontinuedwithapaneldiscussion,in which three EPCAS members and three Top Gunmembersparticipated.FromEPCAS,theparticipantswerenoudvandenboer(KoninklijkevandenboerGroep,thenetherlands),RichardGroves (TheConcertoGroup,uK)and Xavier Fruy (Fruy Finest Food Catering, belgium).FromTopGun,theparticipantswereMikeRabe(Creations
TheEPCASpanel:XavierFruy,Rich
ardGroves
&noudvandenboer
TheTopGunpanel:MikeRabe,MarkMichael&MatthewMazzone12
inCatering,Hawaii),MarkMichael(OccassionsCaterers,Washington D.C.) and Matthew Mazzone (MazzoneHospitality,newyork).
Duringthepaneldiscussion,themaintopicwas“whatarethe similarities and differences between theuS and Eucatering markets?”. Moderator Carl Sacks (CatersourceTopGun)askedtheparticipantsacoupleofquestionsinordertoanswerthemaintopic.
What are the current problems in the market?
Richard Groves new businesses thrive during therecession, by undercutting the bigger businessestogainmarket shareand reputation.now that therecessionisgrowing,thesmallcompaniesaregrowingalso, and are creating more competition. During arecession, corporate clients don’twant to show thattheyarespendinga lotontheevents theythrow. Ifanoldercateringcompanyisused,thisisassociatedwithbeingmoreexpensive,whichinturnmakesthat
companylookasiftheyarespendingmore.Inthesetimesofeconomiccrisis,companiesdon’twanttoshowthattheyspendalotofmoney.Thereforetheychoosefor the small, relatively new catering companies.From here these new companies grow, gain morereputation,andinturncreatemorecompetition.
Noud van den Boer Creativity ishardtoshow,whenyoumake a lot of different products.We produce
between60.000and70.000differentproducts.Howdoyousellthese?Appleputsallitscreativityintoonephone.KoninklijkevandenboerGroepstrivestodothisaswell.Wehave streamlinedourproducts intomenusandselltheseasone.Thishelpswithproductionandreducescosts.Thereare3*Michelinrestaurantsthatonlyserveone‘menuoftheday’,sowhycan’twedothatasacateringcompany?Thechefsincateringbelieve that their customers don’t want to eat thesamethingsaslastyear.butifitisgoodenough,theywillorderitagain.likeonedoeswiththeirfavouritedishinarestaurant.Whynotbringthisconcepttothecateringindustry?
Mark Michael Weddings are our biggest market,andwe notice that parents are spending less, andthebridesarespendingmoreoftheirownmoneyontheirwedding.Wehavetojustifythereasonforthespending,morethanweusedto.
EPCAS&TopGunMichaelMorin,GregZiegenfuss&
FrankSteffen
JeffWare,JonathanJennings,Tina
Færgemann&
DavidSandlerMatthewMazzone,StephanSchuschke&AndySnow
13
Do you work with a sales commission?
Richard Groves The sales person continues their workwiththeclient,afterthesaleismade.Thesalespersonintroducestheoperationsteamandtheyworkparalleltoeachother.Thesalespersoncontinuouslyworkswiththeclientsintheorganisationalphase,andonthenightitself.Theroleofthesalespersonistokeepallparties(thevenueandtheclient)happy.Theoperationsteammakessurethateverythinggoesasarranged.
Mark Michael Wehave the same,butour sales teamworksoncommissionandgetsacutonthenetmargin.
Noud van den Boer Thereisadiscussiongoingonabouthowmuchrevenuereallycomesfromsales&marketing.AtKoninklijkevandenboerGroep,thisisabout5to10%, where the sales person really found the leadthemselves, converted it intoanorder,andmade theorderprofitable.Wemadeaseparationbetweennewbusinesssales(hunters)andreactors(farmers),whoturn
theleadintoanaccount.botharesalesandbothneedtobeinvolvedinmakingthesale.Thereactorsreceivealowercommissionthanthehunters.
How has your customer profile changed?
Richard Groves Wehavethesamecustomers,buttheywantlessextravagance,orthesamething,butforlowercosts.
JimHoran,MaatenPo
els&DavidHaggerty
frank steffen & lisa rabe
StephenZilli,MarcoChrist&lisaRichards
JimZilli&thomas Kascha
Mark Michael Theupcomingmarket consistsof20-&30-somethings. They are quite food savvy due toglobalizationandinternet.Theyfocusonthenewfooditemsthatarepopularatthatmoment.
Mike Rabe There are many Tv shows focused onquisine,sotheknowledgeofthecustomerhasgreatlyexpanded. We have to deal with people that aresmartaboutourbusiness.Thatisachallenge,butalsoabenefit–thereismoreunderstandingabouttheprice-qualityratio.
dinnEr – rEStAurAnt JAlEo, CoSmoPolitAn hotEl
After the combined meeting with EPCAS and Top Gun,EPCASinvitedtheTopGunmemberstojointhemfordinneratrestaurantJaleoattheCosmopolitanHotel.SeveralTopGunmembersjoinedforadinner,followedbydrinksattheChandelierbarintheCosmopolitanHotel.
14
SunDAy,MARCH10th
offiCiAl EPCAS mEEting mirAgE hotEl
EPCASFoodWasteInitiative–byPeterKandels
Peter Kandels emphasiseda few things, to determine thestartingpointforthefoodwasteinitiative:• Around1billionpeopleon theplanet liveunderpoor
conditions and are not able to satisfy their minimumneeds
• The population is growing: in 2010, the populationreached6billionpeopleandin2050,thepopulationisestimatedtoreach10billion.Ifwewanttofeedallthosepeopleafairshare,weneedthreetimesthesizeoftheearth.Soinordertofeedallthosepeople,weneedtomake some changes.
• Foodproductionhasacertaincostonournature.Meatproductionisahigherburdenonournaturethanplantproduction.
• Food isoneof themajor cost components for caterersandhospitalitycompanies.Whywasteitthen?
• Food isshippedfromallover theworld.Whythrowitawaythen?
Peter then looked back on the presentation given byRuedi bachmannduring the SummerGeneralAssembly inCopenhageninthesummerof2012.Itwasthenmentionedthatfoodwastecanonlybeimprovedwhenitismeasured.Allpointswherefoodwastecanoccur,shouldbetakenintoconsideration:storing,production,andreturns.besidesthat,
yourteamneedstobeinvolvedandproactiveregardingthereductionoffoodwaste.
Possiblepointswherefoodwastecanoccur:
A few classical sins are: • Too junior sales people, who wish to sell as much as
possible• Chefsdon’tthink“that’stoomuchfoodforthisamountof
guests”• buffetsareterribleforfoodwaste• Awareness;what’sinmyfridge?• It’simportanttoknowwhatyouareselling
Further limitations to food waste reduction:• Informationsystemsarenotcapabletoprovidetheright
informationregardingfoodwaste• Staffisoutputoriented,butnotcomparinginput&output• Themindsetofclientsexpectsleftovers
Ifyourproduction isalwayshigher thanwhatyourguestscaneat,youneedtotalktoyoursalespeople.Ifyouwant
15
todosomething,youhavetomeasureit.Thatcanonlybedonethroughweight;sousetheinformationyouhaveandmeasure.Otherwise,itisimpossibletofindoutatwhichpointintheprocessfoodwasteoccurs,andyoucannottakeactiontoreduceit.
Themindsetofclientsisalsoofimportance:ifaguestgoestoanevent,andcannotgettheproductthattheywant,thewholeeventhasscorednegativelyintheiropinion.Theyarenotawareof the fact that theyaredestroying somethingvaluable.
Maarten Poels There are legal matters, that preventustoworkonfoodwastereduction.InsomeSoutherncountries,itisallowedtoservefoodthatisnotchilled,for4hours.Inthenetherlands,thatisonly2hours.Wearealsonotallowedtoserveourfoodtofoodbanks.
Peter KandelsAirportcaterersarenotallowedtoreusefoodthatcomesback,evenifitisuntouched.Itallhastobethrownaway.
Erik van Welzen 60% of the total budget of Europecomes from agriculture. There are good reasons tokeepitthatway.Withtheproductionofnormalcrops,over40%isturneddown.bendedcucumbers,tomatoeswithadent,theyallcannotbesold.Ifwestarttoservethese foods, the entire economywill fall. France willespeciallybeaffected.Consumersare notawareofwhatisgoingonintheindustryeither.
Peter Kandels continued by explaining that the FoodWaste Steering Committee is focused on motivatingandincentivisingtheEPCASmemberstotakeactionandstartworkingonfoodwastereduction.Itisimportanttogetallthemembersinvolved,whichiswhyfoodwasteawareness has been included in the EPCASCode ofConduct.
by creating a food waste toolkit, the steering committeeplans toassist themembers. Thecommitteewill collect20bestpracticeson foodwaste,willprovidea format forastaffbriefingandwillcreateabestpracticedatabase.ThefoodwasteoftheEPCASmemberswillalsobemeasuredviatheQuarterlyEPCASMonitor.
Thepresentationwasfollowedbyaquestionround,askingthememberswhattheyarecurrentlydoingtoreducefoodwaste,whethertheymeasuretheirfoodwaste,andhow.
Jurgen van WijngaardenWeareveryawareof foodwaste, but only started with reduction very recently.After a full year, our total garbage was weighed.Therearequiteafewquickwins,andwecreatedateamtoworkonthisprocess.
Wim WiersmaTherearealotofcomplicatedrulesforfoodwaste.Westartedtotalktoourclientsandtoldthemwewerenotsellingbuffetsanymore–justsmalldishesonorganicdisposables.notonly is it cheaperbutweneedlessstaff,wecanalsoprepareitinsmallportions. We are now working on a manual so oursales people can talk to our clients about specifyingthe amount of guests that will attend. We tell ourguestsinadvance,thatwewillkeep30%ofthefoodrefrigerated.Iftheydon’tusethat,theydon’thavetopayforit.
Stephan SchuschkeIntheend,itisabouttheclient.Iftheclientisaware,he/sheshouldaskhis/herguestsaboutwhetherornottheywillbeattending.Itwilltakeafewyearstoproperlyeducateyourclients,butit’sallaboutmindset.
Peter KandelsWill a client be open for that, if youexplainwhyyoureallyneedthespecificandaccuratenumberofguests?
Xavier FruyWewillalwayshavesomefoodwaste,butof course it is good thatwe talk about it.WewantPeterKandels
food Waste meeting16
to take care of ourguests, sowealsowant them tohaveenough.Wedomeasureourfoodwasteandweinformourclientsaboutitaswell.Somethingthatisonabuffet,canbesoldfor4hours.Theconstructionofournewbuffetactuallykeepsthefoodunder4degrees,soweareallowedtobringthefoodbackandresellit.Also,wedon’tputseasoningonthesaladsbutserveallthoseitemsattheside.Thatway,wecanalsobringthatfoodback.Then,weproduceallvegetablesandmeats‘sous-vide’.Ifwebringitonatemperatureabout64degreesandthencoolitdownwithin30minutes,wecanbringitbackandresellitaswell.Theitemsthatdocomebackandcannotberesold,arecomposted.Evenbonesthatweusedforstock,canbecomposted.
Frank SteffenWehavebeenmeasuringourfoodwastesince1,5year.Itisnotperfectyet,butwedoseparateeverything; grease, bones, etc. Further, our customersareactuallyalreadyordering20%less thanbefore,becausetheyknowthatpeoplearenotgoingtoshowup. If we would make an additional 20% less, wewouldbeintrouble.Inmyopinion,buffetshavemoreoptionstoreducewaste,becausewecanworkontheportioning.
Peter Kandels Canwe compilea list of legalaspectsthatwethinkarenotright,andgivethosetoToine?
Xavier FruyIfwebringourchefstoItaly,itwouldbegreattodoaworkshoponfoodwastereductionwiththem.Itisachancetoeducatethem.
Alessandro Barbisotti There are some restaurants thatofferbuffets,orthathavean‘allyoucaneatconcept’.
If you leave somethingonyourplate there,youpaydouble. Ifwecouldsensibiliseourclientsandexplainthatwewanttoprovidethemwiththebestservicebutthatwearealsoawareof foodwaste,wemightbeable to charge them a penalty if there is too muchleftoverfood.
Toine MandersThepenaltycouldgotothehomeless,ortoanothergoodcause.ThatisgoodforthepositioningofEPCAS.
Nicolas MazardIfthereisalabel,oracertification,thatshowstheclients thatyouareworkingonfoodwastereduction?youcansellthisidea,itcanbeyouraddedvalue.
Peter KandelsItisaverygoodideatomerchandiseitandtocreateawareness.
Bart Leemans It shouldnotbeabouta logo. It shouldbeaboutanewwayofthinking!Further,itshouldbe
tangible.Weshouldbeabletomeasureit,andsaythatEPCASthrewaway…kglessin2014,thanin2013.Thatshowsyourawareness.
Toine Manders Food Waste reduction could actuallybeabusinessmodel.Perhapsweshouldalsohaveaprofessor say somethingabout this,about theEPCASinitiative.Itismoreconvincingthen.
Marco Christ Wehaveactuallyreducedtheoptionsinourmenus. Iexplain to theclients, thatwedidthis toreduce the foodwaste.Giving 6 options for amaincourse,offeringtoomuchdiversity,thatiswhatcauseshigher food waste. It is also more complicated toproduce the food. If youexplain it the rightway,asan educational thing, people come to your companybecauseofwhatyouaredoing.Justmakethe2maincoursesthatyoudohaveonoffer,exceptionalones.
Erik van Welzen Food Waste can be reduced byeducatingbothyouremployeesandyourcustomers.by
food Waste meeting
bartleemans&ErikvanWelzen
17
measuring thequantityyouneedforacertainparty.butatthesametime,someofthelegislationneedstobechanged.Withoutthesechanges,ourhandsaretied.
Toine Manders There is not much legislation on FoodWasteyet.TheEuhasstatedthattheywanttoreduceitwith50%,comparedto1996.Thismeansthattherewill definitely be more legislation in the future. Forexample,thedatesystem.Therearebestbefore,sellbefore,best to use, useby,andproductiondates onpackaging.Thisneedstobestandardized.Therearelotsofproductsthatcanbeusedmuchlongerthanthedatethatismentionedonthepackage.
Noud van den Boer Theshelftimedoesnothavetogoup.Wewanttosell,don’twe?
Martin Faergemann We have been working with keyperformance indicators during the last months. Wemeasure how much we have in stock, how much wewaste in thekitchen,andmore.All thepeople in thefirmknowhowweperform.Weexpecttohavethefirstresultsinaboutthreemonths.
Maarten Poels We joined a university for a researchprogramme a couple of years ago, to look into thepointswherefoodwasteoccurred.now,allmembersofFERCOarecommittedtoaprogrammeofmeasuringandhelpingeachother.Thecontractcateringindustryinthenetherlands,however,isresponsibleforonly1%of all the food that is wasted. The contract cateringinEuroperepresents7%.Intheend,themostfoodiswastedinretail.
Tom Steffen The real step we need to take, is tosensibiliseourclientsandtomakethemmoreawareoftheproblem.Itisimportanttobeabletoexplaintheproblemtothen.
Peter Kandels Weshouldalsoworkonasaleskitthen,as steering committee.
Charles van Goch It also has to do with ourgeneration. There are some initiatives amongstyoungsters, that give the leftover food in theirrefrigeratorsawayforfree,viatheinternet.Ifmiseenplaceexplainsabouttheimportanceoffoodwasteinalltheircommunicationandtrainings,andmakesitsexy,amovementisborn.EPCAScanleadtheway.
Andrey Gorozhankin In Russia, almost nobody talksaboutfoodwaste.ThelegislationisnotasstrongasintherestofEurope.Wearetryingtoreduceourfoodwaste by vacuuming our finished food, before goingtothevenue.Iflesspeopleattend,wedon’tprepareittofinishsowecanuseitanothertimeorprepareitforourstaff.Weusesmallerplatesandlivecooking,topreventthepeoplefromfillinguptheirplatewithmorethantheycaneat.Further,weuselunchboxesandgivetheleftoverfoodtoourguests,totakeithome.ItisatraditioninRussia,totakeleftoverfoodhome.Weuseacombinationofsmallboxestoseparatethedifferenttypesoffood,sowecangivealunchboxtoourguests.Whenyougiveittosomeone,itisnotfoodwaste.
Dmitry Pukhov Forthefuture,wearethinkingabouttwomorethings.Thefirst isencouragingourstafftosavefoodwheneveritispossible,becausetheteamisveryimportantinfoodwastereduction.Secondly,wetrytocreateacompletemenuwithdishescompiledfromthesameproducts.Thatwaywecanuseleftoversfromonetypeofdish,tocreateanotherdish,andweminimizethefoodwaste.
lunch@theMiragepool
Georgbroich&ErikvanWelzen
noudvandenboerAndreyGorozhankin&
DmitryPukhov18
Toine Manders Maybe EPCAS could design a ‘foodiebag’–amodernversionofthedoggybag,thatpeopleareproudtocarryonthestreet.Themessageshouldbethatitisbettertoeatitthantospoilit.
Thomas Kascha The solution is still in the planning.Weshouldnotbefightingsymptoms, thecause is theplanningofourevents.
Xavier FruyWe should startwithourselves! If EPCASattendsanevent,we should say thatwhenweordersomething,thereshouldbezerofoodwaste.
Peter Kandels concludes his presentation with asking whowouldbewillingtojointheFoodWastesteeringcommittee.XavierFruywilljoin.
“mEEt thE EuroPEAn PArty CAtErEr ASSoCiAtion”
In theafternoon,agroupof6EPCASmemberstookpartin a session during the Catersource Conference, called“MeettheEuropeanPartyCatererAssociation”.ThesessionwasmoderatedbyWarrenDietel (Puff ‘nStuffCatering,Orlando,Florida)andtheEPCASrepresentativeswere:
toine mandersEuropeanParliament-AlDEGroup
noudvandenboerKoninklijkevandenboerGroep
RichardGrovesTheConcertoGroup
MaartenPoelsferco
tom steffenSteffenTraiteur
Georg broichbroich catering & locations
AfteranintroductiononEPCASbypresidentPetervisscher,Toine Manders informed the attendees about the EPCASactivities regarding food waste reduction. noud van denboerfollowedandprovideduseful insights intheactivitiesofKoninklijkevandenboerGroepregardingthemeasuringandpreventionoffoodwaste.
Richard Groves gave a best practice about the londonOlympics,whereTheConcertoGroupplayedamajorroleduringthesummerof2012.Hispresentationwasfollowedby Maarten Poels, who presented recent trends anddevelopmentsintheEuropeancontractcateringindustry.
TomSteffenandGeorgbroichroundedoffthesession,bypresentingbestpracticesontheirconcepts;theluxembourgFoodCollectionbySteffenTraiteur,andTraiteurCarl18.91bybroichCatering&locations.
WElComE rECEPtion CAtErSourCE mirAgE hotEl
In the evening, the CatersourceWelcome Reception tookplaceatthepoolareaoftheMirageHotel.
MaartenPoels,noudvandenboer,ToineManders
&Petervisscher
noudvandenboer tom steffen & Georg broich 19
MOnDAy,MARCH11th
trEnd tourDuirng the Trend Tour through las vegas, the attendeesvisitedthefollowingcompanies:• TheExcaliburHotel&Casinoforapersonalizedtour• The Zappos Head office to experience their unique
customerservicepolicy• The Stratosphere Hotel to enjoy the best view of las
Vegas
In the Excalibur Hotel & Casino, the members had theopportunity toquestionbothPaulRoersma,DirectorHotelOperations, and Tom Gorball, Executive Chef, about thesize,frequencyandlogisticsofcateringfortwohotelswithatotalofmorethan8.000rooms.Theyalsoreceivedatourofthebuffetkitchen,whichprovidesaround20.000mealsaday.Tomcalculatedthattheamountofeggstheyuse,ifstacked,canreachthemoonandback.Paulalsomentioned
thatan increase in1cent in thecostof soap in theguestroomincreaseshistotalcostsby$1millionayear.Invegasit’sallaboutsize! During the tour of the Zappos Head office, the EPCASmembers learnt about the Zappos loyalty businessmodeland relationship marketing. The primary sources of thecompany's rapidgrowthhavebeen repeatcustomersandnumerous word of mouth recommendations due to thecompany’scustomerservicereputation.Zapposhasastatedgoaltooffer"bestserviceintheindustry."Theyincorporatethisthroughemployeesatisfaction.
The‘Zapposfamily’operatesdifferentlyfromanormalcallcentre; every 6months another team operates a differentshiftwithadifferentteamandhasadifferentworkplace.Each time, the ‘familymembers’areable todecorate their
owndeskwithintheir theme.Zapposstimulatesgoalsettingtothemaxbytreatingthemembersthatmaketheirgoallikeroyalty,andbyprovidingapersonalcoachonsite. The Stratosphere Hotel, which hosts the best view of lasvegasasitissituatedattheendoftheStrip,isatowerof108storieshigh.Themembershadtheopportunitytoenjoysomerefreshments in theloungeonthe107thfloor,whilstenjoyingthemagnificentview.
hArmony At hArd roCk hArd roCk CAfé In the evening, the Catersource Event “Harmony at HardRock”tookplaceattheHardRockCaféontheStrip.Here,the EPCAS attendees had the opportunity to experiencesomeofthenewestcateringtrendsintheuS,combinedwithamagnificentviewofthelasvegasStrip.
ZapposHeadOffice
ZapposRoyalty
TheExcaliburHotel
TheStripfromtheStratosphereHotel20
TuESDAy,MARCH12th
CAtErSourCE trAdEShoWDuring the day, the EPCAS attendees were given theopportunity toattend theCatersource Tradeshowon theirownaccount.
CAtiE AWArd CErEmony Intheevening,theattendeesmetupfortheannualInternationalCaterersAssociation(ICA)CATIEAwards.CATIEstandsforCateredArtsThroughInnovativeExcellence.Thisyear,RichardGrovsefromtheConcertoGroupwasawardedtheCATIEfor“SignatureEuropeanCaterer”.
CORbmemberEcolabwasal
sopresentICA&EPCAS:JenniferDelaye,WarrenDietel,MerylSnow,Georgbroich,CharlesvanGoch&Maartjebeijsens
Georgbroich&JérômeDroin
CATIEAwards
RichardGroves
21
335+7+30
2
4
1
3
8
6
16
12
24
29
10
34
17
32
11
25
31
13
26
22
18
15
20
2335
21
14+19
38
37
36
28
27
9
TOPGunATTEnDEES
nr. ComPAny loCAtion 1St ContACt 2nd ContACt WEbSitE1 24Carrots losAngeles&OrangeCounty(CA) Jonbrown normbennett www.24carrots.com2 AJoyWallaceCateringProduction Miami(Fl) JoyWallace www.ajoywallace.com3 AllOccasionCateringllC Knoxville(Tn) nealGreen SusanGreen www.alloccasioncatering.com4 beetsHospitalityGroup EastbaySanFrancisco(CA) ReadPhillips MelodyO'Shea www.beetshospitality.com5 bluePlate Chicago(Il) JimHoran nancyWright www.blueplatechicago.com6 butler'sPantry St.louis(MO) Richardnix www.butlerspantry.com7 CateringbyMichael's Chicago(Il) JeffWare DavidSandler www.cateringbymichaels.com8 CommonPleaCatering Pittsburgh(PA) Johnbarsotti Martinvecellio www.commonplea-catering.com9 CreationsinCatering Honolulu(HI) MikeRabe lisaRabe www.hawaiicaterers.com10 CulinaryCrafts SaltlakeCity(uT) MaryCrafts KalebCrafts www.culinarycrafts.com11 DonStrangeofTexas SanAntonio(TX) TomGreen brianStrange www.donstrange.com12 EpicureanCulinaryGroup Denver(CO) GregKarl larryDiPasquale www.epicureanculinarygroup.com13 EptingEvents Athens(GA) AshleyEpting leeEpting www.eptingevents.com14 FeastivitiesEvents Philadelphia(PA) MerylSnow AndySnow www.feastivitiesevents.com15 FestivitiesCatering&PicnicPeople SanDiego(CA) FrankChristian lisaRichards www.festivitiescatering.com16 FoodGloriousFood Dallas(TX) Chrisbrazzle www.foodgloriousfood.biz17 FrungilloCatering northernnewJersey(nJ) RobertFrungillo www.frungillo.com18 GreatPerformances newyork(ny) lizneumark MoniqueMarez www.greatperformances.com19 JeffMillerCateringCo. Philadelphia(PA) JeffMiller Tonivitello www.jeffreymillercatering.com
nr. ComPAny loCAtion 1St ContACt 2nd ContACt WEbSitE20 lonlane'sInspiredOccasions KansasCity(MO) lonlane Marcialane www.inspiredoccasionskc.com21 Masterson'sCatering louisville(Ky) brianMasterson PaulMasterson www.mastersons.com22 MazzoneHospitality Albany&theCapitalDistrict(ny) AngeloMazzone MatthewMazzone www.mazzonehospitality.com23 McCallsCatering&Events SanFrancisco(CA) lucasSchoemaker DanMcCall www.mccallssf.com24 MintahoeCatering&Events Minneapolis(Mn) JimMcMerty SuziShands www.mintahoe.com25 Mitchell'sCatering Raleigh(nC) CraigMitchell www.mitchellscatering.com26 OccasionsCaterers Washington(DC) MarkMichael www.occasionscaterers.com27 PavilionCateringInc. Middletown(CT) JonathanJennings ThomasMcDowell www.pavilioncatering.com28 Puff'nStuffCatering Orlando(Fl) WarrenDietel www.puffnstuff.com29 SantabarbaraCatering Phoenix(AZ) PatChristofolo www.santabarbaracatering.com30 TastyCatering Chicago(Il) lawrenceWalter KevinWalter www.tastycatering.com31 TheCateredAffair boston(MA) AndrewMarconi AlexMarconi www.thecateredaffair.com32 TheClassicCateringPeople baltimore(MD) EdwardDopkin larryFrank www.classiccatering.com33 TheJDKGroup Harrisburg(PA) JenniferDelaye DebraMassott www.thejdkgroup.com34 TheRMGroup Providence&newport(RI) RussellMorin MichelMorin www.morins.com35 ThomasCaterersofDistinction Indianapolis(In) KellyEarly vinceEarly www.thomascaterers.com36 TuxedosandTennisShoesCatering Seattle(WA) DavidHaggerty DavidMeckstroth www.tuxedosandtennisshoes.com37 vTGroup Portland(OR) ArtFortuna Kurtbeadell www.vtgrouppdx.com38 ZilliHospitalityGroup Milwaukee(WI) JimZilli StephenZilli www.zillihospitalitygroup.com
22
Karenbreda,Maartje
beijsensandAlbertoSb
alchiero
atElectrolux
saVe the dateJuly29th – 31st 2013
SummerGeneralAssemblyItalybRInGyOuRCHEF!
MaartjebeijsensandAlessandrobarbisottiPreparingtheSummerGeneralAssemblyItaly SergioMartinandAlessandrobarbisottiinPordenoneatRistoranteDokDall'Ava
23
EPCASSecretariat•Hoogbrugstraat1• 6221cn maastricht • the netherlands T:0031(0)433561091•F:0031(0)433264263•office@epcas.eu•www.epcas.eu•Twitter:@epcas1
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