Before filling out this questionnaire, please remember that all answers should only be based on the event catering (partycatering) sector of [respondent:bedrijfsnaam]

If you do not have the answer to a question, you are able to leave it unanswered.

GeneralWhat is the annual revenue of [respondent:bedrijfsnaam] in event catering?

This question is compulsory and needs to be filled in to continue.

1. Actual 2011 €0 - €2,5 million€2,5 million - €5 million€5 million - €10 million€10 million - €20 million€20 million - €30 million€30 million - €40 million€40 million +

2. Budgeted 2012 €0 - €2,5 million€2,5 million - €5 million€5 million - €10 million€10 million - €20 million€20 million - €30 million€30 million - €40 million€40 million +

On a scale of 1 – 10, what is your general opinion on the economic situation of the event catering market?

(1 being “very poor” and 10 being “very good”)

1 2 3 4 5 6 7 8 9 10

In 2011

In 2012

In 2013

Taking your annual revenue of 2010 as 100%, what is your actual business growth in 2011 and expected business growth in 2012?

Actual 2011 (in percentages)

Budgeted 2012 (in percentages)

What percentage of your annual revenue comes from private events vs. corporate events?

Private Corporate

2011

2012

Quarterly EPCAS Monitor - Page 1 - General

Page 1 of 11

Comments

Page navigation

Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat

Powered by Amplixs, © 1999-2014 - get recommended

<< Previous page Next page >>Save temporarily

Quarterly EPCAS Monitor - Page 1 - General

Page 2 of 11

*All figures should be based on the event catering market only

*In case you are not able to answer a question, please leave it unanswered

OperationsWhat is the average work week of your Full Time Equivalents(FTEs) in hours?

What is the productivity level of [respondent:bedrijfsnaam]?

Productivity level = Total revenue ÷ Total FTE (flex workers included)Total FTE (flex workers included) = (Total number of hours in flex work ÷ 1880(=47 weeks x 40hours) + number of FTE

Actual 2011: €

Budget 2012: €

What is the productivity level of the kitchen staff?

Productivity level of kitchen staff = Total revenue ÷ Total FTE (flex workers included) in kitchenTotal FTE (flex workers included) in kitchen = (Total number of hours in flex work of kitchen staff ÷ 1880(=47 weeks x40hours) + number of FTE in kitchen

Actual 2011: €

Budget 2012: €

What is the productivity level of the service staff?

Productivity level of service staff = Total revenue ÷ Total FTE (flex workers included) in serviceTotal FTE (flex workers included) in service =(Total number of hours in flex work of service staff ÷ 1880(=47 weeks x40hours) + number of FTE in service

Actual 2011: €

Budget 2012: €

What percentage of your annual revenue comes from business within [respondent:land] vs. business outside[respondent:land]?

In [respondent:land] Outside [respondent:land]

2011

2012

Quarterly EPCAS Monitor - Page 2 - Operations

Page 3 of 11

Out of a total of 100%, what percentage of total food purchased annually is purchased within the following categories?

Local (within 50km/miles of company)

Regional (within 100km/miles of company)

National (within [respondent:land])

Imported (outside [respondent:land])

Sum:Remaining:

Out of a total of 100%, what percentage of total food purchased annually is purchased from the following entities?

Wholesaler

Membership club

Walk In Wholesaler (Restaurant Depot, Smart & Final)

Retailer

Local supplier

Own produce

Other

Sum:Remaining:

What is the total amount of garbage disposed in tons (=1000kgs) per year?

Total garbage = paper/carton, glass, chemical, residual AND food waste (sometimes called “swill”)

Actual 2011 (in tons)

Budgeted 2012 (in tons)

(The company that discards your garbage can give you the kilo’s, because they are billing you for it.)

What is the total amount of food wasted in tons (=1000kgs) per year?

Total food waste = total weight of any food substance, raw or cooked, which is discarded(f.y.i.: measured by the weighing of food garbage bins)

Actual 2011 (in tons)

Budgeted 2012 (in tons)

(The company that discards your garbage can give you the kilo’s, because they are billing you for it.)

How many events are catered each year?

An event is every activity with an own project number/invoice number

Quarterly EPCAS Monitor - Page 2 - Operations

Page 4 of 11

Actual 2011

Budgeted 2012

What is the average size of an event hosted by [respondent:bedrijfsnaam]?

Average size = total number of guests served per year ÷ number of events per year

Actual 2011 (guests)

Budgeted 2012 (guests)

What is the ratio of events catered by [respondent:bedrijfsnaam] that are full service catered events versus delivery onlyevents?

Full service Delivery only

2011

2012

Comments

Page navigation

Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat

Powered by Amplixs, © 1999-2014 - get recommended

<< Previous page Next page >>Save temporarily

Quarterly EPCAS Monitor - Page 2 - Operations

Page 5 of 11

*All figures should be based on the event catering market only

*In case you are not able to answer a question, please leave it unanswered

Sales & MarketingWhat percentage of the annual revenue is spent on advertising?

Actual 2011 (in percentage)

Budgeted 2012 (in percentage)

Which marketing tools does [bedrijfnaam] use to promotewithin the event catering industry?

Advertisements in the newspaper

Advertisements in catering or events magazines

Advertisements in other magazines

Advertisement on the radio

Advertisements on tv

Advertisements through other media

Billboards

Door-to-door sales

Telemarketing – cold calling

Open houses/bridal shows/tastings

Own website

Google Adwords

Facebook

Twitter

Linkedin

Foursquare

Pinterest

Other

What groups do you target within the event cateringindustry?

Government

Local businesses

International businesses

Hotels

Weddings

Birthdays/Anniversaries

Conventions/conferences

Sports events

Other

Comments

Quarterly EPCAS Monitor - Page 3 - Sales & Marketing

Page 6 of 11

Page navigation

Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat

Powered by Amplixs, © 1999-2014 - get recommended

<< Previous page Next page >>Save temporarily

Quarterly EPCAS Monitor - Page 3 - Sales & Marketing

Page 7 of 11

*All figures should be based on the event catering market only

*In case you are not able to answer a question, please leave it unanswered

Human ResourcesHow many FTEs are employed by [respondent:bedrijfsnaam] (no flex workers)?

Actual 2011 (FTEs)

Budgeted 2012 (FTEs)

What is the total number of hours worked by flex workers?

Actual 2011 (hours)

Budgeted 2012 (hours)

(The company you hire your flex workers from keep a track of the number of hours in case you need it)

What is the average wage per hour for FTEs (fixed staff)?

(= Total FTE personnel cost ÷ number of FTEs)

Actual 2011: €

Budgeted 2012: €

What is the average wage per hour for flex workers?

(= Total spent on flex workers ÷ number of hours of flex workers hired)

Actual 2011: €

Budgeted 2012: €

(The company you hire your flex workers from keep a track of the number of hours in case you need it)

What is the average age of your FTEs (excluding flexworkers)?

18 – 2525 – 3030 – 3535 – 4045 – 5050+

What percentage of your total payroll costs is invested in training & development?

(Amount invested = Amount spent on training out of pocket + real cost of labour hours spent in training)

Actual 2011 (in percentage)

Quarterly EPCAS Monitor - Page 4 - HR

Page 8 of 11

Budgeted 2012 (in percentage)

Which development training programmes does[respondent:bedrijfsnaam] invest in?

Management traineeships

Elevator programmes (specified programmes for rapid

growth within the company)Exchange programmes

Skill trainings

Technique trainings

Personal development plans

Other

What is the standard amount of service staff (waiters) hired per X amount of guests with the following types of servicestyles?

Plate service – 1 waiter per X amount of guests

Buffet service – 1 waiter per X amount of guests

Cocktail reception – 1 waiter per X amount of guests

What is the standard amount of kitchen staff hired per X amount of guests with the following types of service styles?

Plate service – 1 kitchen staff member per X amount ofguests

Buffet service – 1 kitchen staff member per X amount ofguests

Cocktail reception – 1 kitchen staff member per X amount ofguests

What is the standard amount of bartenders hired per X amount of guests with the following types of service styles?

Plate service – 1 bartender per X amount of guests

Buffet service – 1 bartender per X amount of guests

Cocktail reception – 1 bartender per X amount of guests

Comments

Page navigation

Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat

Powered by Amplixs, © 1999-2014 - get recommended

<< Previous page Next page >>Save temporarily

Quarterly EPCAS Monitor - Page 4 - HR

Page 9 of 11

*All figures should be based on the event catering market only

*In case you are not able to answer a question, please leave it unanswered

FinanceWhat percentage of the annual revenue is spent on overhead/fixed costs?

Overhead costs = all costs that incur monthly/yearly at a fixed amount such as administration costs, rent, ICT, officesupplies, etc.

Actual 2011 (in percentage)

Budgeted 2012 (in percentage)

What is your annual food cost percentage: total cost of food divided by total revenue?

Actual 2011 (in percentage)

Budgeted 2012 (in percentage)

What is your annual beverage cost percentage: total cost of food divided by total revenue?

Actual 2011 (in percentage)

Budgeted 2012 (in percentage)

What are the payment conditions within[respondent:bedrijfsnaam]?

Payment conditions = the standard amount of days aninvoice should be paid

Comments

Page navigation

Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat

Powered by Amplixs, © 1999-2014 - get recommended

<< Previous page Next page >>Save temporarily

Quarterly EPCAS Monitor - Page 5 - Finance

Page 10 of 11

ExtraWhat type of question did you miss in this Quarterly EPCASMonitor?

Submit answersThank you for filling out this questionnaire.

You can now submit your answers by pressing the "Submit answers" button below.

Important: After pressing the "Submit answers" button please wait for our confirmation page. Only this will ensure youthat we have received your answers correctly.

Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat

Powered by Amplixs, © 1999-2014 - get recommended

<< Previous page Submit answersSave temporarily

Quarterly EPCAS Monitor - Page 6

Page 11 of 11