Embed Size (px)
Citation preview
Rookies and Newcomers: The Road to Success
Investment
Insurance
Group Sales
People
Feasibility
Attractions Mix
Facility Design
Food and Beverage
Food and Beverage
Food and Beverage
Go-KartMiniature GolfBumper BoatsBatting CagesKiddie RidesRock WallVideo GamesBallocityGreat Food
Food and Beverage
• Built in 1996 / Acquired in July 2000• Eight Acre Park• 12,000 sq. ft. Building• Over 70 Employees during the Summer• Over 35 Employees during the Winter• Year over year growth (even during the
recession)
Food and Beverage
Session Overview
• Myths & Facts• Menus & Menu Pricing• Where’s The Money• Layout/Design/Equipment• Where do I go from here?• Questions & Answers?
Food and BeverageOperational Myths
• Myth 1: My facility will be too small to worry about any kind of food service
• Myth 2: Things are fine the way they are; I don’t have to adapt or change
• Myth 3: I don’t know if anyone would buy the items I want to sell
Food and BeverageOperational Myths
• Myth 4: There are so many laws to worry about.
• Myth 5: I’ve heard you can never find experienced help
• Myth 6: I’ve also heard that it is a lot of work and there is no money in it.
Food and Beverage
Menus – Background Info• The great thing is that it is YOUR business.• YOU decide what you want your F&B to look like.
– Fast Food
• McDonald’s, Burger King, etc– Quick Serve
• Take a number– Sit Down
• Wait Staff– Buffet
• All you can eat– Alcohol?
Food and Beverage
Menus – Background Info• Menus• Follow the current trends
– Larger sizes (still!)– Healthy choices– Gluten free
– Super saver menu ($1+ menu)– Serve the “old standby’s”– Impulse Items– Combs– Don’t try to please everyone!
Food and Beverage
Food and BeverageMenus
• First!
– Before you can design, price or sell you need to establish your program
• What will you sell?
–Let’s see how we will do it
–Get a BIG piece of paper
Food and BeverageMenus
• First, make 3 columns
–Meal items
–Snacks–Beverages
Food and BeverageMenu Creation – Part 1
• Meal Items
– Hamburger
– Cheeseburger
– Pulled Pork/BBQ
– Salads
– Hot Dog
– Chicken Nuggets
– Wraps
– Cheese Pizza
– Toppings
– Wings
– Quesadillas
• Snack Items
– Nachos
– Giant Pretzel
– Churros
– Popcorn
– Ice Cream
– Candy Bars
– Cookies/Brownies
– Deep Fried Oreos, Twinkies, Anything
• Beverages
– Soft Drinks
– Bottled Water
– Ice Tea
– Frozen ICEE
– Coffee
– Cappuccino
– Espresso
Food and BeverageMenu Creation – Part 2
• Then take each column and see how you can expand on it:– Nachos
• Nachos & Cheese• Nachos & Salsa• Super Loaded Nachos
– Ice Cream• Ice Cream Cone• Ice Cream Dish• Ice Cream Sundae• Brownie Sundae• Ice Cream Float• Cookie Sundae
• Snack Items
– Nachos– Giant Pretzel– Churros– Popcorn– Ice Cream– Baked Cookies– Brownies– Fried Oreos– Fried Twinkies
– Honey Roasted Peanuts
Food and BeverageMenu Creation – Part 3
• Now take your expanded columns and let’s start our ingredient list
• Ingredient List
– All products needed to prepare your finished product.
• Example
–Hot Dog
»8/1 hot dog, bun, hot dog tray, ketchup, mustard, relish
Food and Beverage
Menu Creation – Part 4• Standardize Preparation
– Should include all information on preparing product• Ingredients• Quantities• Cooking / Baking / Heating• Assembly
Food and Beverage
•16” Pizza Shell•Pizza Sauce•Pizza Cheese
•Remove 16” pizza shell from refrigerator•Place pizza shell on pizza screen
•Add 2 ladles of pizza sauce to shell and spread evenly around shell•Measure proper amount of cheese and spread evenly onto pizza shell
•Place in Turbo Chef and select appropriate buttons•Remove pizza from Turbo Chef with pizza paddle when finished
•Pizza Circle•Plates
•Do not remove pizza screen with pizza•Place finished pizza on pizza circle and cut into 10 slices
•Remove pizza screen from Turbo Chef and place on pizza rack•Add selected number of plates and serve
Food and Beverage
• Hamburger• Keiser Roll
• Lettuce• Tomato Slice
• Handful of Fries• Topping to burger if necessary: Cheese, Onions, Bacon, etc
• Plate
• Place thawed hamburger onto grill• Add small amount of water to cooking area
• Cover with lid• Cook both sides evenly
• Estimated cook time 3-4 minutes• Add toppings to burger while on grill
• Cover with lid briefly• Place on bun with lettuce and tomato (unless otherwise requested)
• Cook a handful of fries in fryer until they float.• Estimated cook time 2-3 minutes
• When fries are finished dump into fry warmer, salt and add to plate and serve
Food and Beverage
Menu Pricing
• Menu pricing is an art, not an exact science. Your ultimate selling price depends on– Location– Market– Captive factor– Raw material cost
Food and Beverage
Pricing is the key!
Food and Beverage
Menu Pricing• The “Questions”..
• How much can I sell this for?• What is the standard formula for pricing?• Do I have to be less than everyone else?
Food and BeverageMenu Pricing
• Pricing– Avoid the flat percentage format– Example: Cost x 450%= Sales price
• Let’s use this example:– You want to determine your cost and selling price for the
Hamburger Combo Meal or Pizza will be selling
• Use all ingredients necessary• You can factor labor cost / waste / etc
Food and Beverage
Menu PricingHamburger Combo
Plate 1 $ 0.06
Bun 1 $ 0.10
Patty 1 $ 0.95
Cheese 1 $ 0.10
50/50 lettuce 1 $ 0.12
Tomato 1 $ 0.12
French Fries 4 oz. $ 0.28
Misc. 1 $ 0.08
Drink 1 $ 0.30 Retail
Total $ 5.79
$ 2.11 63.49%
16" Cheese Pizza
Shell 1 $ 2.00
Sauce 4 oz. $ 0.20
Cheese 9 oz. $ 1.26
Circle 1 $ 0.20
Plates 4 $ 0.24
Misc 1 $ 0.08
Retail
Total $ 11.99
$ 3.98 66.81%
Food and BeverageMenu Pricing
• Labor– $8.00 an hour employee = $.13 minute
• 4 minutes prep / serve time = $.53
• From my own historical data:– Waste Cost historically has been 1.5% of a
• Waste cost - $.01
Food and BeverageMenu Pricing
• Selling Price– Based on
• Formula used• Local Market• “Captive Audience Factor”
• Use Your Common Sense
Food and Beverage
Menu Pricing
• Beware– High product cost items
– Short shelf life
– Difficult / Long prep times
Food and BeverageMenu Pricing
• What are my targets?
– Food Cost Average 25% - 30%
YOU determine what type of environment you want.
Make less on food, more on games?
Make more on food, less on games?
Make a lot on both?
Take aim!
Food and Beverage
Food and Beverage
Food and Beverage
Food and Beverage
Equipment• Pizza Oven
– Impinger / High Batch H
• Pizza Warmer• Hot Dog Roller• Nacho Warmer• Cheese Dispenser• Microwave• Refrigerator / Freezer • Beverage Equipment
Food and Beverage
High Batch H Oven• Pizza / Subs / Quesadillas
Food and Beverage
Freezers
Food and Beverage
Grill & Fryers
Food and Beverage
Staff & Training• It’s not that hard• It’s just like training them on anything else
Here are our “chefs”
Food and Beverage
Food and Beverage
• Hamburger• Keiser Roll
• Lettuce• Tomato Slice
• Handful of Fries• Topping to burger if necessary: Cheese, Onions, Bacon, etc
• Plate
• Place thawed hamburger onto grill• Add small amount of water to cooking area
• Cover with lid• Cook both sides evenly
• Estimated cook time 3-4 minutes• Add toppings to burger while on grill
• Cover with lid briefly• Place on bun with lettuce and tomato (unless otherwise requested)
• Cook a handful of fries in fryer until they float.• Estimated cook time 2-3 minutes
• When fries are finished dump into fry warmer, salt and add to plate and serve
Food and Beverage
State Requirements• Typically someone on your staff will have to
be Safe-Serve Certified.• Check with your Dept. of Agriculture. You will
most likely need a food license (It’s not hard)• Annual inspections• Liquor License
Food and Beverage
Food and Beverage
It’s OK to start small, just start.
You Don’t Have to Reinvent The Wheel!
What is Everyone Else Doing??
Food and Beverage
Food and Beverage
Food and Beverage
Food and Beverage
Food and Beverage
Food and Beverage
Food and Beverage
Food and Beverage
Contact Your Local Food Supplier• Sysco• US Foodservice• Clover Hill• Local Food Suppliers• Coke / Pepsi• Edy’s / Hershey’s
They can help you! They WANT to help you!
Food and Beverage
Top Reasons F&B Fails
• #5 - Theft (vendor/staff)• #4 - Poor product selection• #3 - Poor pricing structure
• #2 - Poor procedures (training)
• #1 - YOU
Don’t let your F&B fail by not even getting started!
Food and Beverage
Questions & Answers
• Intro to F&B
Presented by:Chris CampPresidentFun Fore [email protected] ext. 305Cell 724-544-2929
Food and Beverage
Expectations
R.O.I.
Satisfied Guests
Revenues
Profits
Engagement
Success
Food and Beverage
