Sysco Connecticut 100 Inwood Road Rocky Hill, CT 06067www.syscoct.com

Sysco Connecticut

Business Review&

Product EvaluationBR&PEBusiness Review and Product Evaluation

2

A Business Review and Product Evaluation is a meeting with the owner, chef and everyday key business decision makers from your establishment. During your time here at Sysco Connecticut we will go through all of our resources available to you to help you grow and be successful. Your success is our success!

• Sysco’s Resources Sysco Table Top Buckhead Beef iCare* Supplies on the Fly ChefEx Online Account Management

• Marketing Building New Business and increase Current Customer Traffic Kids MarketingKids Menus and Theme Nights Free/Low Cost Solutions (Grassroots Marketing) Social MediaYear Long Marketing Calendar

• Menu Development & Concept Analysis and EngineeringLayout & Concept New ideas on old itemsKids Marketing

• Training- FOH, BOH and beyond... Job Descriptions, Procedures, Reviews Keeping Good Employees

• Operations Employee Hand Books Profit & Loss Operating Costs

What is a Business Review & Product Evaluation?

What is important to us?

Items that you would like to seeMenu Categories of Interest

Meal periods servedNumber of seats

Kitchen equipment at your facilityBusiness partners available

(menu design, web sites,POS systems,bar control,direct marketing...)

3

What is a Product Evaluation?

Your chance for a personalized food show highlighting new ideas toenhance your sales and profits.

Executive Chefs, James Brown and Mat Accardi will put together new menu ideas to use as Specials, replace old tired menu items and to showcase some of the

Hot New Trends that are emerging into the industry.

We can also help you compare products to see what will work best with your menu application, or help find a better alternative item.

10 Reasons to Have aBusiness Review and Product Evaluation

The Business Resource’s Department’s sole focus is to aid in the process of makingour customer’s business more successful.

1) Create a New Menu Idea or Specials- Our Chef’swill show you a sample of today’s hottest trends and alternative menu items you can make with your current inventory.

2) Menu Consultation- Our team can fully analyze your menu items to uncover your bottom line profit and portion control opportuni-ties.

3) Marketing- Utilize our tools and templates to market new items, catering, social media and more. We know you don’t have a whole mar-keting department behind you like the chains do,so let us be your marketing department and assist you with those needs.

4) Establish Your Ideal Product Mix- We can offer innova-tive ideas that will guide you to the right product line for your business profile and solutions for products that could use improvement.

5) Know Your Products- Tour the Sysco Connecticut facility and see first hand how products are selected and carefully handled before arriving at your facility.

6) Purchase & Savings Tracking- Let us do the work! You can request us to include in your business review all of your category purchases and savings.

7) Product Sampling- Our category specialists will have items ready for you to sample, as well as provide you with expert insight and profitable applica-tion.

8) Create Partnerships Outside of Sysco- We can give you access to our iCares partners that offer discount and extended services.

9) Resolve Your Challenges- As your partner in business, we want to hear how we can help you succeed from daily operational challenges to human resources within your establishment.

10) It’s Free!- Your success is our mission! Contact ourBusiness Resource team to help you achieve your goals.

Schedule your Business Reviewtoday with your Marketing Associate

Appointments: Monday - Thursday at 9:00 am, 12:00pm & 3:00 pm

7

Keep an Eye on Table Trends Looking for fresh new menu options and great values for you and your customers? Our Table Trends section is where you’ll find examples of how to use our featured products.

Find Recipes for Success in Chef ConnectionExplore a wide variety of recipes in Chef Connection. Read up on our featured chefs and check out some of their tried and true favorites.

Tips for Building Better BusinessNeed to execute strategies and promotions that can help you build customer loyalty and boost your counts? In Business Building Tips we’re sharing ideas to keep your business cooking.

Playing Up Our DifferencesHow do menu offerings differ across the country? In our Top Ten Menu Items by Region you can identify regional trends and what's hot throughout the nation. (Data collected by Technomics Menu Monitor.)

Marketing Made EasyWant to make sure that your menu inserts look as tasty as the items they promote? In our Electronic Tool Kit, you’ll have no trouble customizing the perfect template to complement your menu.

Stocking the Kitchen LibraryOn our library “shelves” you’ll find articles on everything from economic and food trends to proven business building strategies from our nation’s top food service experts.

You’ve Got ConnectionsSysco iCare connects you to a whole world of services available from business partners who are just as hungry for success as you are.

Think of this as your kitchen door to success

www.syscotabletop.com

15

14

4

13

Sysco Account Center

5

Marketing MaterialsTake a look at Sysco’s latest Table Top Information site,Chef Recipes, Product Books, M.S.D.S. on line and the latest edition of Restaurant Growth.

Menu Magic

The menu is the heart of every restaurant so that’s where we usu-ally begin. Focus Marketing offers several options to address your par-ticular concerns, enabling us to find the perfect fit for your operation. Please visit Focus design galleries to see samples of our work. You’ll find a Focus product that works for you!

WWW.Syscoct.comYour One Source for Information

Keeping Up To Date

Click on one of these buttons to get our weekly market up-dates and weekly specials. There are product listings , Ac-count Center , Order Inquiry, Equipment & Supplies, Produce and Broker information

What’s New

Every 3 months we bring in new products to help you with your business. Our new products flip book is easy to read and print out.

6

10

Menu Development with Sysco

We can show you how to make yourmenu go from drab to fab!

Before AfterBefore any menu can take this transformation as shown to the left you need to do your homework and follow certain steps that we can go over with you during your the Business Review process. Believe it or not, there is a science behind a successful menu; Menu Analysis, Engineering, Page Positioning, Price Rounding and these are only a few examples of elements that make a menu profitable and successful.

Menu Analysis- Menu Engineering- Page Positioning- Category Positioning- Pricing the Menu-

Knowing the true cost a each menu items is crucial for the rest of the process to be successful.

3 Step process taking Menu Analysis, Your Sales Reports, to find your menu Stars, Workhorses, Puzzles and Dogs.

The average person looks at menu for only 109 seconds, are they reading what you want them too?

Are your most profitable items listed in each category correctly?

Keep it simple, 2-3 endings and no more leader dots................................

11

Why is menu engineering so important?As you try to find ways to increase profits in your restaurant, the easiest way to do that is to maximize the profit dollars from your existing customers. In other words...if you have the exact same number of people eat at your restaurant in a given year, you still have the opportunity to achieve higher profits by encouraging your guests to order more profitable items. This menu engineering exercise will allow you, as a business owner, to take the emotion out of decisions you make pertaining to your menu and allow you to base those decisions on data and facts.

Menu Engineering is a Three Step ProcessStep 1 : Gather Your DataThere are four things you will need to gather to complete a Menu Engineering Exercise....1. A Menu Engineering Spreadsheet •Thiscanbefoundinthemembersectionofwww.RestaurantOwner.com.2. Your current pricing for each item on your menu3. The food cost of every item you sell on your menu •Forhelpwiththis,pleasecontactyourSyscoBaltimoreMarketingAssociate.Theyhaveamenuanalysisprogramthat will break down the cost of each ingredient that goes into a menu item. This program also updates pricing automatically, so as prices fluctuate, it adjusts your costs. •Besuretoincludesomeofthealltoooften“forgottencosts”suchasplategarnishandsauces.4. Your sales of each item on your menu for a given time frame •WithmostPOSsystems,asalesreportcanbegeneratedforagiventimeframe. •Foranaccuratemenuengineeringanalysis,atleastonemonthofsalestotalsisneeded;however,thelongerthetime frame, the better information you will obtain.

Step 2 : Enter Your Data There are several tabs on the spreadsheet, the first of which is a detailed set of instructions and the second tab is an example spreadsheet for you to refer to. The rest of the tabs are actual worksheets for you to enter in your data. The only information that you are required to enter is an item description, the quantity sold, the item food cost and the item sell price. The rest of the worksheet populates automatically.

Step 3 : Analyze the DataBelow is a sample spreadsheet that is provided in the Menu Engineering Worksheet from www.RestaurantOwner.com. The last col-umn on the far right provides you with valuable information to make educated business decisions regarding items on your menu. Each item falls into a “Menu Item Class”: Star, Workhorse, Challenge or Dog. Here is an example of our Menu Analysis and where the profit is.

SYSCO Menu Item Report

M.A.:

06067Zip Code:CTState:

Customer Number:

Customer Name:

Phone Number:

Address 1:

Address 2:

Address 3:

City: ROCKY HILL

JAMES BROWN

100 INWOOD RD

860-571-5714 X

SYSCO CORP KITCHEN

312637

860-571-5610

054 - SYSCO Food Services of CT

Menu Item Name:

Last Updated:

Sea Scallops & Polenta Cakes

Serves - for

Plate/Serving Total %

Price:

Cost:

Profit:

7/20/2011 12:00:19PM

1 $10.99

SUPC S Description Brand Seq Qty Type Unit Cost XCost Mrgn

$10.99

$3.18

$7.81

$10.99

$3.18

$7.81 71.05

28.95

Case Cost

AppetizersMenu Type Name:

1056779 SCALLOP SEA DRY IQF 20/30 NATL PORTSIM 2 5.00 EA $0.50 $2.49 0.78 $124.50

Polenta Cake 3 1.00 EA $0.00 $0.00 0.00 $0.00

4131629 SPICE CHILE PWDR ANCHO CHILEGY 3 1.00 TS $0.01 $0.01 0.00 $38.56

2886679 CORN MEAL YEL AUNTJEM 5 2.00 OZ $0.04 $0.08 0.02 $24.75

2557460 MILK HOMOGENIZED ESL WHLFARM 6 1.00 OZ $0.04 $0.04 0.01 $17.00

Water (1oz) 6 1.00 EA $0.00 $0.00 0.00 $0.00

Salt & Pepper 8 1.00 EA $0.00 $0.00 0.00 $0.00

5926910 BUTTER SOLID UNSLT USDA AA WHLFARM 8 1.00 OZ $0.17 $0.17 0.05 $95.50

6160154 CHEESE PARMESAN SHRD IMP ZIP AREZZIO 9 0.50 OZ $0.26 $0.13 0.04 $42.25

SAUCE (Topping) 10 1.00 EA $0.00 $0.00 0.00 $0.00

4842980 TOMATO CHERRY ITAL LAVALLE 11 3.00 OZ $0.04 $0.13 0.04 $27.98

5882717 PEPPER CHILI GREEN DICED CASASOL 12 1.00 TB $0.01 $0.01 0.00 $39.00

7350788 S ONION GREEN ICELS SYS NAT 13 1.00 TB $0.01 $0.01 0.00 $6.50

Finish (Frizzled Onions) 14 0.00 EA $0.00 $0.00 0.00 $0.00

4160784 ONION SLIVERED 1/4" YEL SYS NAT 15 0.50 OZ $0.13 $0.07 0.02 $21.55

1844737 BUTTERMILK REG HP HOOD 16 1.00 OZ $0.04 $0.04 0.01 $17.30

4014395 FLOUR H&R GOLDMDL 17 2.00 TB $0.00 $0.00 0.00 $21.30

12:00:41PM

1

©2003, SYSCO Corporation, all rights reserved. Except for that portion of the report constituting historical customer purchasing data (“Customer Content”), the

contents and format of this report are confidential and the property of Sysco Corporation (“SYSCO”), and SYSCO authorizes you to use this report for informational

and internal purposes only. Other than the Customer Content, you may not disclose the contents of this report to any third party, or sell, license, rent, modify,

distribute, copy, reproduce, publicly display, publish, adapt, edit, or create derivative works from this report or otherwise use this report in any way for any public

or commercial purpose, without the prior written permission of SYSCO.

7/20/2011

Example of Menu Analysis from

your Marketing Associate.

12

Menu Real Estate.Lookatyourmenuasaprimepieceofrealestate.Whyyoumightask?It’ssimple,stagingyour most profitable items like you stage a house to sell. In each category use a pop box to maximize your highest gross profit items that are easy for your kitchen to produce and it will withthemenuitemswithlowgrossprofitsyouwanttohidetheitemsthataren’tsoflatteringinthemiddleofthecategorysobuyerswon’tseethemaseasy.

How to list your items on the menu.Within each category your menu items should be list with your first 2 and last one as the most profitable in the entire category. And the least profitable items in the middle of the menu. People remember the first and last thing they see or hear and through a lot of research the same theory applies to the menu item placement.

OtherwaystoEnhancetheitemsyouwanttosellare:

The average guest only spends 109 seconds reading the menu.

2 Pane View

1 Pane View

3 Pane View

Menu Gaze Pattern

•Studieshaveshownthattheeyefollows a certain critical path in the brief time that a guest holds the menu. In order to maximize profit potential, the position and placement of your most profitable items in eye-catching spots increases the likelihood ofthembeingordered.Foratwo-page menu fold-out, the eye would first fall on the top of the second page and then to the top of the first page as seen in the example to the right.

•Sincemostcustomersordersequentially appetizers, salads or soups first, then entrees it makes sense to place the items in a traditional sequence. Items with higher profit margins (usually entrees) belong at the top of the second page, in the visual “sweetspot”.

•Usingthesametheory,yourless profitable categories can be “hidden”byplacingthemonthebottom of the second page or even on the back of the menu.

Icons These are your House Specialty or Signature Items, but don’t necessarily mean highly profitable

Pop Box These are your Star items based on the Star Chart as your highest gross profit items

What does it take for a business owner in the foodservice and

hospitality industries to besuccessful? Besides talent and a lot

of gusto, it takes resources! With Sysco iCare, you have connections

to some of the most innovative and valuable tools in the industry. What’s more, these resources are

all dedicated to serving your needs and helping you achieve your busi-

ness objectives.

At Sysco iCare , we’ve done our homework, so you don’t have to.

iCare partners are Sysco approved and uphold the highest service

levels, quality standards andperformance guarantees of anyone

in the industry.

Sysco Corporation introduced the vision of delivering value-added services to its customers in 2002.

The result was iCare —and the aim was simple:

leverage Sysco’s scale and sophistication to assemble a suite

of services that can help customers succeed in the ultra-competitive

restaurant industry.

For more information go to www.syscoiCare.com

For more information go to www.syscoiCare.com

16Sysco Connecticut 100 Inwood Road Rocky Hill, CT 06067

www.syscoct.com

* Sysco Lot Set Aside Program

* Local Foods Initiative

* Field Inspection

* Good Agricultural Practices

* Design for the Environment

* Supplier Approval

* Monitoring and Compliance

* eNutrition

* Food Safety

*World Wildlife Fund

*International Point Source Inspection

* Animal Welfare

Sysco’s Quality Assurance team of 150 highly trained professionals is dedicated to one mission: delivering Sysco

brand products that meet the most exacting safety, reliability and quality standards.Through written product

specifications and on-line inspections, the Quality Assurance team functions as Sysco’s eyes and ears through

all stages of Sysco brand product development. Such close monitoring guarantees our customers consistently

safe, wholesome and high-quality products. We can truly say “good things come from Sysco.” Visit us at www.

sysco.com for more information.