epcas summer general assembly 2013 italy - management summary
DESCRIPTION
A professional summary of the general assembly of the European Party Caterer Assocaition, which took place in Pordenone, Italy.TRANSCRIPT
management summary | ePCas summer general assembly | Italy | 29-31 July 2013
table of Contents
3. introduction
4. list of attendees
6. Monday July 29th
6. Welcome lunch - Palace hotel Moderno
6. OfficialEPCASMeeting(Executives)-PalaceHotelModerno
12. OfficialCHEFSMeeting-PalaceHotelModerno
13. Eveningprogramme-CityofPordenone
14. tuesday July 30th
14. OfficialEPCASmeeting-ElectroluxProfessionalHeadquarters
16. BestPractices(Executives)-ElectroluxProfessionalHeadquarters
19. MysteryBoxLunchChallenge(Chefs)-ElectroluxProfessionalHeadquarters
19. Companyvisit-OliodeiDogi
19. DinnerbyBackstageCatering-IMagredi
20. Wednesday July 31st
20. BestPractices-PalaceHotelModerno
25. LunchbyCentroTuristicoAlberghiero-CiasadeGahja
2
TomAmbaum,DollyBachmann
&RuediBachmann
EPCASinChamberofCommerce
StéphanievanOorschot,CharlesSmith&PaulTudosescu
TinaFærgemann&
EduardTelitsyn
Maastricht,September2013
Dear(potential)EPCASmember,
Wearehappy topresent theManagementSummaryof the
EPCAS Summer General Assembly 2013, which took place
fromJuly29thuntilJuly31stinPordenone,Italy.Withalmost
70attendees,amongstwhich11chefs,itwasatrulysuccessful
GeneralAssembly.
TheprogrammestartedwithawelcomelunchatPalaceHotel
Moderno,whichwas followedbyan introductionmeeting, in
which the attendees spoke about the recent developments
in their companies.Aftera shortbreak, separateChefsand
Executivessessions tookplace. In theevening,awalkingtour
through the city centre of Pordenone took the attendees to
thelocalChamberofCommerce,wheretheywerewelcomed
bythemayorofPordenone,Mr.ClaudioPedrotti.TheMartin
familyofProsciutteriaDokDall’avahostedafabulouswalking
dinner at the former convent of St. Francis. Various local
suppliers of traditional Italian produce and wines from the
regionwererepresented.
OnJuly30th,ourgroupwashostedbyElectroluxProfessional
intheirheadquartersinPordenone.TheExecutivespresented
variousbestpractices,whiletheChefsworkedonthe“Mystery
Boxlunchchallenge”.Afterafoodwasteconsciouslunch,the
groupdepartedto“OliodeiDogi”olivefarm,foracompany
visit. EPCAS Country Ambassador, and host of the Summer
General Assembly, Alessandro Barbisotti from Backstage
CateringhostedawonderfulItalianstyledinnerinthemiddle
oftheIMagredivineyard.
The lastdayof theprogramme startedwithbestpracticesby
variousEPCASmembers,andwasfollowedbyalunchat“Ciasa
deGahja”,hostedbytheItalianhotelmanagementschool“Centro
TuristicoAlberghiero”.Thestudentspresentedtheir“TastethePast”
menuandtheirfocusonlocalandregionalproduce.
WelookbackonagreatSummerGeneralAssembly,inwhich
sharingknowledgeandinspirationwerekeycomponents.After
receiving great feedback from the attending chefs, we have
decidedtocontinuewith this initiativeandwould liketo invite
youtobringyourchefwithyoutoBurcharest,Romania in the
summerof2014.
But first, wewould like towelcome you inMaastricht for the
WinterGeneralAssembly2014.Pleasesavethedate:February
2nd–4th2014.Theofficial invitationwill followshortly.You,
yourmanagementteamandyourchefareinvited.
Lastly,wewould liketo thankallwhohavecontributedtothe
success of the Summer General Assembly, by sharing their
knowledge,byshowingtheirexpertise,byinspiringothersand
byprovingthattheEPCASnetworkworks!
Withkindregards,
OnbehalfoftheEPCASBoard,AdvisoryCouncilandSecretariat,
PeterVisscher
EPCASPresident
IntroduCtIon
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ChefsPaulTudosescu,MischaSchmitt&EugèneSwalenintheElectroluxInnovationCenter
EPCASGroupinfrontofCityHall
EPCAS Country AmbASSAdorS & ProSPECtivE Country AmbASSAdorS
GeorgBroich BroichCatering&Locations
NoudvandenBoer KoninklijkeVandenBoerGroep
MarkusSpengler FPSCatering
MartinFærgemann KaiThorCatering
ArturJunqueira GrupoIbersol/SilvaCarvalhoCatering
AlessandroBarbisotti BackstageCatering
FrankSteffen SteffenTraiteur
AnnVerduyn FruyFinestFoodCatering
ChristianChytil ImpactsCatering&Events
CálinMitu PrivilegCatering
NathalieGouband FauchonRéceptions
AncaMitu PrivilegCatering
AlexanderGausmann ArenaOne
TinaFærgemann KaiThorCatering
TomSteffen SteffenTraiteur
PierredeStrycker GourmetInvent
MarcoChrist ChristParty&Catering
XavierFruy FruyFinestFoodCatering
ErikvanWelzen ErasmusCateringServices
ToneDybJensen KaiThorCatering
Marie-LuiseWeiss ImpactsCatering&Events
EduardTelitsyn ImperialPalaceGroup
EPCAS CollAborAtion PArtnErS
WarrenDietel InternationalCaterersAssociation/ Puff’nStuffCatering
JimZilli ZilliHospitalityGroup
ElveraWeusten EuropeanParliament/ALDEGroup
AlbertoSanna ScientificInstituteSanRaffaele
StefanoGiovanzani InstituteofCulinaryArts/QualityFoodSolutions
EPCAS CommittEE of rElAtEd brAnChES
DorrieEilers Neptunus
PeterKandels Ecolab
BartLeemans KoppertCress
TomAmbaum Neptunus
SvenBodry RAKPorcelainEurope
CharlesSmith AtYourService
EstherdeVaal Libbey
ThomasKascha SDTrading
MarcovanVulpen ElectroluxProfessional
CharlesvanGoch MiseenPlace
EdwinWesterbeek TraiteurdeParis
lIst of attendees
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ChEfS
ChristianWillrich BroichCatering&Locations
EugèneSwalen KoninklijkeVandenBoerGroep
EricMiete KoppertCress
MarcoInzoli BackstageCatering
EdwinWesterbeek TraiteurdeParis
SimonHaastrup KaiThorCatering
MischaSchmitt ChristParty&Catering
FernandoSantos GrupoIbersol/SilvaCarvalhoCatering
PaulTudosescu PrivilegCatering
EdwinHoutman ErasmusCateringServices
AdviSory CounCil
ToineManders EuropeanParliament/ALDEGroup
RuediBachmann JuranInstitute
HenkVerhaest Studio100
ArnaudRannou Mychefcom
PeterKandels Ecolab
FrankSteffen SteffenTraiteur
EPCAS boArd
PeterVisscher EPCASPresident
GeorgBroich EPCASBoard/BroichCatering&Locations
CharlesvanGoch EPCASBoard/MiseenPlace
EPCAS SECrEtAriAt
MaartjeBeijsens BoardEPCASFoundation
StéphanievanOorschot EPCASSecretariat
AlettavanderVinne EPCASSecretariat
nAtionAl ASSoCiAtion
HélèneBaud TraiteursdeFrance
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monday July 29th
WElComE lunCh
Palace Hotel Moderno
The SummerGeneralAssembly startedwith awelcome lunchatPalaceHotelModerno,whereallattendeeshadthechancetocatchup.ThewelcomelunchwasfollowedbyanintroductionroundintheconferenceroomofPalaceHotelModerno,whereallattendeesintroducedthemselvesandgaveanupdateabouttheirrecentactivities.
offiCiAl EPCAS mEEting (ExECutivES)
Palace Hotel Moderno
uPdAtE boArd & AdviSory CounCil
CharlesvanGochgaveanupdateabouttherecentactivitiesoftheEPCASBoardandAdvisoryCouncil.Hehadsomeinsightstosharewiththeattendees:
Young Professionals Inthelasttwoyears,someyoungprofessionalsbecameamemberofEPCAS.TheybenefitlargelyfromEPCASandreceivealotoftakehomevalue.Theothermembersbenefitaswell:theyoungprofessionals inspire them,make them lookat theirbusinessesdifferently.Somemembershavestartedcoachingother,youngermembersthatarerepresentedintheassociation.Therefore,theBoardandAdvisoryCouncilbelievethatweshouldfocusmoreonyoung,enthusiastic companiesandentrepreneurs.Theyarenotafraidtotalkaboutthefuture.
Our visionWhyarewedoingwhatwedo?Thewhyhaschangedduringthelastyears.InfluencingEuropeanlegislationanddoingbusinessabroadshouldnotbetheonlyreasontobeamemberofEPCAS.Ourfocus
hasshiftedtowardsexchangingknowledge,viabestpractices.Toexpandthisevenmore,theBoardandAdvisoryCouncilproposetohaveeachcaterershareonebestpracticeperyear.
Quarterly EPCAS Monitor (QEM)TheQEMhashadaslowstart:notallfiguresarethesameanditcanbedifficulttomakecorrectcomparisons.Itdoesgiveusalotofgreatinsightsthough!TheQEMisworthexpandingandworthinvestingin.
coaching and consultingTheEPCASAdvisoryCouncilmemberswanttooffertheircoachingandconsultingservicestothemembers.Allmembershavethesamechallenges,andsometimestheycanuseassistance.TheplanforthecoachingandconsultingoftheAdvisoryCouncilwillbepresentedinmoredetail,lateronintheSummerGeneralAssembly.
New membersOur association is changing and growing. Newmembers areinterestedto join,butmissregularmomentsofconnectionwith
our association. Therefore, the Board and Advisory Councilproposetocreateanewsystem,whereanexistingmembervisitsapotentialmembertotalkaboutourassociationandtotakealookatthecompanyofthepotentialmember.
bart leemans: Maybe the step to attend a General Assembly is toobig fora small company.Theyneed toleavetheircompanyforafewdaysanditisnotcheaptoattend theGeneralAssemblies.Weneed toexplaintheaddedvalue,whytheEPCASGeneralAssembliesareworthattending.noud van den boer:Don’truleoutthelarge(50to100million) companies.Weare still open to have themasamember,butwewillneedtochangeourfocustocontinuegrowingasanassociation.Warren dietel: There is so much to learn during theGeneral Assemblies.With focusingmore on knowledgesharingviabestpractices,Ithinkyou’reontosomething.Eachcompanyhasdifferentskillsetstobringtothetable.
MarcoChristRuediBachmann
6
That should be the reason to join: because you canbringsomething,notbecauseyouarewillingtopaythemembershipfee.Jim Zilli: TheonlyreasonIcanthinkof,whypeoplearenot joining, is thatpeopleare sobusyworking IN theirbusiness, that theydon’t have the time toworkON thebusiness.AttendinganEPCASGeneralAssemblyisreallybeneficial,ifyouwanttoworkONyourbusinessmore.hélène baud:We have had the same problemswithinTraiteursdeFrance.Therefore,wehavesetupsomerules:peopleareobligedtoshowuptomeetingsandgeneralassemblies. If you want to join and be a part of anassociation,youhavetocommit!Eduard telitsyn: The existing members need to pushthe name of EPCAS as well, internally and externally.Whydoesn’teverymemberusetheEPCASlogointheircommunication?Thismakestheassociationmorevaluableandinteresting,forclientsandpotentialmembers.
uPdAtE SECrEtAriAt
AlettavanderVinneupdatedallattendeesabouttheactivitiesoftheBoardandSecretariatsincetheWinterGeneralAssemblyinMarch2013, ranging from the visits topotentialmembers,to the re-designof thewebsite toallow formore knowledgeexchangethroughouttheyear.
VisitsStarting off with recapping the visit to the CatersourceConference&Tradeshow inLasVegas,aspartof theEPCASWinter General Assembly 2013, Aletta then informs all theattendeesaboutthevisitswhichhavetakenplaceoverthelastfewmonthsto(potential)members:• In April, EPCAS visited Barcelona where we met with
potentialmembersPratsFatjóandHotelArts(Arts&AuroraCatering).
• In February and May, EPCAS visited northern Italy topreparefortheSummerGeneralAssembly.Duringthistrip,EPCASmetupwiththehosts;memberAlessandroBarbisottifrom Backstage Catering and potential member AlbertoSbalchierofromElectroluxProfessional.EPCASalsohadtheopportunitytomeetwithpotentialmemberDaVittorio.
• InJune,EPCASvisitedParis,wherewemetupwithmemberFauchonRecéptionsandpotentialmember Laurent-Perrier.Afterwards, EPCASwas represented in Londonduring theBritishHospitalityAssociationSummit.
• During the Institute of Culinary Arts in Dusseldorf in June,EPCASvisitedthehost,GeorgBroichfromBroichCatering&Locations.
• Later in June, the EPCAS board visited member ImpactsCatering&EventsandpotentialmemberAdventureCateringinVienna.Afterwards,theboardvisitedpotentialmembers
Dine&ShineEventCateringandMeltCateringinZürich.• AttheendofJune,AdvisoryCouncilmemberandMember
European Parliament, Toine Manders, attended the DamnFoodWaste event inAmsterdam, to represent the EPCASFoodWasteSteeringCommitteeand tomeetwithTristamStuart,FoodWasteguru.
Apartfromthevisitsto(potential)members,theEPCASAdvisoryCouncilmetinBrusselsinMay,todiscusstheassociation.Duringthe meeting, the AC members volunteered themselves asconsultantsforthemembersofEPCAS.Furthermore,theEPCASFoodWaste SteeringCommittee alsomet in Brussels in June,wheretheydesignedtheToolkit tohelpreducefoodwaste incatering.
Advisory Council consultancyDuring the last AdvisoryCouncilmeeting, the benefits for thememberswereevaluated.Togivemorebenefitstothemembers,the Advisory Council volunteered to become advisors to themembers,aswellastotheboard.Forthis,theACisavailabletoconsulttheEPCASmembersonapersonalbasis.WithintheAC,theexpertiseareasrangewidelyfromcateringtofinanceandfromhygienetoqualitycontrol.TheACmembersareavailabletobecontactedviae-mail,whichcanbefoundonthewebsite,alongwiththeirexpertiseareas.
Success storiesTohelppromotethebenefitsofEPCAStopotentialmembers,theBoardandSecretariathavecollectedseveralsuccessstoriestosharewiththeseprospects.Butinordertohavemorecontentforthevisits,theBoardrequestthateachmemberdeliverstheirbeststorytotheSecretariat.
TomSteffen,FrankSteffen&MarkusSpengler
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Someexamplesofsuccessstories• Twomembersjoinedforcestoimprovebuyingpower• Onememberwon,togetherwithanothermember,atender
forabigeventinGermany• Thecheffromonememberhasvisited3othermembersto
havealookintheirkitchens• Onemember’simportantclientwashelpedinanothercountry
duetotheEPCASmembership• ByhavingEPCASatthebottomoftheoffer,amemberwon
agovernmentcontract• AmembergainedaccesstoaEuropeansubsidy,viaToine
Manders• A concept developed by onemember (best practice) has
alreadybeenimplementedby3othermembers• A member won a party due to being Food Waste
consciousness
FacebookThe Secretariat set up an EPCAS Facebook group called‘EuropeanPartyCatererAssociation’.This isaclosedgroupformembersandcollaborationpartnersofEPCASonly.Thegroupcurrentlyhas43membersandisbeingusedtoshareinformationamongsteachother,andtopostquestions.Thisspaceisavailabletoallmembers tohostdiscussionsandcommentoneachothersquestionsand remarks. This group hasbeen created to ensurethattheknowledgebeingsharedattheGeneralAssemblieswillcontinuethroughouttheyear.Themembershavepledgedtousethisplatformmoreoftentostimulateconversation.
WebsiteLastly, the Secretariat presented the re-design of the website,whichhastakenplacetoprovideaplatformtoshareknowledgecontinuouslythroughouttheyear.Theimprovementstothewebsiteare:• Homepage;
- Thelook&feelhasbeenupdated.- TheTwitterfeedwith@EPCAS1and#EPCAShasbeen
added.- The order of display of themember profiles has been
adjusted,toensurethatthememberwhohasbeenmostrecentlyactive,isontop.
• AdvisoryCouncil;- TheAdvisoryCouncilhasaseparatepagewithindividual
profiles for each AC member, which includes a shortbiographyof their professional career, an introductionofthecompaniestheyworkforandthecategoriestheyspecializeinfortheconsulting.
• MemberProfiles;- Theprofilesaremoreuserfriendlyastheycanbepersonally
adjustedtoonespreference.Alsomoreinformationcanbeuploadedtothecompanyprofiles;photos,videos,textualnews,documentstobedownloaded,etc.
- When logged in, the member is also able to see thepersonalcontactinformationoftherepresentativeofthecompanyinordertoallowquickcommunicationamongsteach other.
• Initiatives;- Several pages have been dedicated to the initiatives
EPCASisundertakingatthemoment:FoodWasteInitiative,QuarterlyEPCASmonitorandEuropeanCateringAwards.
- Thesepagesallowforinformationtobesharedpubliclyabout the initiatives, in order to show the achievementsandbenefitsofEPCAS.Thesepagesalsoallowprivateinformation to be shared amongst members, which canonlybeaccessedwhenloggedin.Thiswillthereforebeanimportantsourceofinformationabouttheinitiatives.
• News;- The news postedby themembers on their profiles and
thenewspostedbytheSecretariatwillbesharedwithin“EPCASNews”.Navigatingnewshasbecomeeasier,asrelatedpostsareshownbelow.
- The “Industry News” collects RSS feeds from the topEuropean catering publications, such as Caterer &HotelkeeperandFoodInspiration.ThisprovidesamemberwithONEsourcewithallofthelatestindustrynews.
• Events;- TheSecretariathascollectedinformationonalotofthe
European tradefairsandexhibitions for2013&2014relatedtotheindustry.Thisinformationhasbeenpublishedonthecalendaronthewebsite,whichisvisibleonthehomepage.
• CommitteeofRelatedBranches(CoRB)platform;- AmarketplacehasbeencreatedwheretheCommitteeof
RelatedBranchesmembers(CoRB)canpostofferstheyhave
DinnerbyF.lliMartin&DokDall’AvaintheSt.FrancisConvent
8
available,speciallyofferedtotheEPCAScaterers.Herethememberscanbrowsetheproducts/servicesavailable,andcontacttherepresentativeoftheCoRBmemberdirectly.
• BestPractices- During this General Assembly, the members agreed to
hand in one Best Practice per year to the Secretariat,which needs to be shared amongst themembers. TheseBestPracticeswillbeuploadedtothispage,whichisonlyaccessible for members, to allow the knowledge to besharedall year round.Documents,presentations, spreadsheets,movies,photosandtextualitemscanbeuploadedhere.
thomas Kascha:Toensurethatwedon’tkeeplosingourlogininformation,canweallowthewebsitetorecognizeourIPaddressestobeabletoautomaticallylogon?Charles van goch:Whatifyouloginathome,youwillhaveadifferentIP?Stéphanie van oorschot: Perhaps we can set up theautomatic login through IP addresses after you haveloggedinoncebeforesothat thewebsitecanrecognizethedifferent IPaddressesyouuse?Wewill look into theoptionsofthis.Sven bodry:Can’tthecatereralsoaskforaproductonthemarketplace?Thenitworkstwoways.Aletta van der vinne:Thisispossible–createaforum–butthiswillbetheonlylocationonthewebsitewherethiswillhappen.AsEPCASalreadyhas theFacebookgroup,therearenowtwoplacestoaskquestions,andifmorearise,itwillbeconfusingaboutwheretoask.noud van den boer:Howdothememberprofileswork?Stéphanie van oorschot:Thememberswillloginandbeabletouploaddifferenttypesoffilestothepage.Whenthepagesareinworkingorder,thesecretariatwillassistwiththefunctionality.
finAnCE
GeorgBroichexplainedthattheEPCASAuditCommitteeapprovedthefinancialfiguresof2012.Hepresentedthebudgetedandactualfigures of 2012, aswell as the budgeted figures of 2013. Uponrequest,thefinancialdataisavailableviatheEPCASSecretariat.
QuArtErly EPCAS monitor
TheresultsofthefirstroundoftheQuarterlyEPCASMonitor(QEM) were presented during the last General Assemblyin March. During the test run, it became evident that somequestionsweremisinterpretedorfoundunnecessary.Therefore,duringameetingwithPeterVisscher(EPCASPresident),NoudvandenBoer(CEOKoninklijkeVandenBoerGroep),JaquesLaumans (CFOKoninklijkeVandenBoerGroep), JurgenvanWijngaarden (Treasurer Official Network Catering Events)andAlettavanderVinne (EPCASSecretariat), thequestionsfortheQEMwerediscussedandadjusted.
InJune2013,thesecondroundtookplace,measuringtheTotalof2012andQ1of2013.TheseresultswerepresentedinItaly.Unfortunately,duetotheseveraladjustmentsinthequestionnaire,theresultscouldn’tbecomparedwiththefirstround.ThereforetheseresultswerepresentedwithonlyTotalof2012andQ1of2013.AstheQEMisstillinitstestingphase,notonlyweretheoutcomesdiscussed,butthemeaningtheyprovidethecaterersand the degree of difficulty they were to fill out were alsodiscussed.Inthefuture,theQEMwillshowtheresultscomparedtopreviousquarters,togiveaclearerbenchmarkofthemarket,andpossiblysometrends.
ThemembersareobligedtofillouttheQEM,accordingtothebylaws.Unfortunately, this isnotyetbeingadheredtobyall,althoughitisimproving.66%ofallmembersfilledoutthefirstroundand73%thesecondround.Thefocusistohave100%intheupcominground.
Results Second Round1. general results
On a scale of 1 – 10, what is your general opinion on the economic situation of the event catering market?General2012 6.3Q1of2013 4.9
The general opinion of the market in 2012 has an aboveaveragescore,despitetheeconomiccrisisinEurope.Thiscannotbesaidaboutthefirstquarterof2013.Lookingatthegrowthofthesetwo,itcanbejustifiedasTotalof2012hasmadea4%growthsinceTotalof2011,whilstadeclineof3%occuredinQ1of2013comparedtoQ1of2012.
What is the growth, related to turnover of previous year?Total2012(%) 104Q1of2013(%) 97
2. food Waste
What amount of food wasted in kg is wasted per kg of garbage disposed?Total2012(%) 81Q1of2013(%) 84What amount of food wasted in kg is wasted per kg of food purchased?Total2012(%) 19
Thestatisticsofamountoffoodwastedhasbothenvironmentalandeconomicimplications.Itisunbelievablethatmorethan80%ofallgarbagedisposedbycaterersisfood,ofwhichthereisashortage.Andfurthermore,itseemstobeincreasingin2013.Butnotlookingattheenvironmentalimplications,wastedfoodisalsoahazardonthebalancesheetofacompany.TheQEMmeasured
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noud van den boer: Wepublishinamagazinewhenweopenalocation.WealsouseGoogleadwords,andwecalculatethatasadvertisements.
6. finance
TheturnoverandcostswereaskedforTotalof2012andQ1of2013.Unfortunately,Amplixs InteractionManagementinformedusthatthesewerenotfilledoutcorrectly,andthereforewewillnotposttheminthissummary.Inthefuture,theTurnover,Costs,andNetProfitwillbeaskedperquarterandperyear.TheseresultswillonlybeprovidedtothosewhohavefilledouttheQEM.
Discussion Roundmarco Christ: FormeitwasabitcomplicatedtofillouttheQEM.Butonceyoufilleditoutthefirsttime,thesecondtimeismucheasier.Afterthatit’smuchsimplertoprepare.Iprefertofillitouteveryquarter.noud van den boer:Firstly,thequestionis“doyouwanttoknowtheanswerstothesequestions?”Consideringthelevelofprofessionalismyouwant tohavewhenyou’reamember, theanswershouldbeYES!Usually it’sa loteasierthanyouthink,butoneneedstoknowhowtodoit.Ifthestartingpointofyourcalculationsisclear,thenyouknowhowtocompareitinthefuture.Warren dietel:Thereisreallyvaluabledatahereforyourmembership. Ithinkthatyouhave,almostwitheachoneofthesecategories,greatbestpractices!Ifsomeonehasagreatproductivityfortheirservicestaff,ask“Howdoyoudothis,howdoyoumotivatethem&whichtoolsdoyouuse?”That’sthebenefit!Youhavegreatcontenthere!
that19%ofallfoodpurchasediswasted.TheQEMalsomeasuredthattheaveragecostoffoodsalesis€292.145,00.19%ofthisamount is€55.507,55.Thismeans thatonaverage,acatererthrowsawayover€50.000ayearinfood.
3. ftE vs flex workers
In2012,theaveragecatererhadanestimateof157920hoursbeing investedby FTE employees, compared to62592 hourswhichwereinvestedbyflexworkers.Thismeansthatonaverage220512workers’hoursarespentoncateringinayear.Ofthis,70%isputinbyFTEemployeesand30%byflexworkers.Thismeansthat30%oftheindustryisrunbyflexworkers.Lookingattheirrespectivewages,itisbeneficialtotheemployertohavethemajoritydonebyFTEsastheyarelessexpensiveperhour.
What is the average wage per hour for…AFTEworkinginthekitchen(€) 18Aflexworkerhiredforinthekitchen(€) 20AFTEworkinginservice(€) 13Aflexworkerhiredforservice(€) 18
4. Service Styles
What is the standard amount of service staff (waiters) hired per X amount of guests with the following types of service styles?Plateservice–1waiterperXamountofguests 15Buffetservice–1waiterperXamountguests 25Cocktailreception–1waiterperXamountofguests 33
What is the standard amount of kitchen staff hired per X amount of guests with the following types of service styles?Plateservice–1kitchenstaffmemberperXamountofguests 37Buffetservice–1kitchenstaffmemberperXamountofguests63Cocktailreception–1kitchenstaffmemberperXamountofguests 78
Thisinformationdoesn’tspeakmuchonitsown,butisusedforbenchmarkingcriteria.Ifyouaredoubtfulabouttheamountofstaff to hire for an event, these numbers can be used as anindicator.Furthermore, ifyoucompareyourownresults to theaverageandare farabove,youcansee thisasan indicatorthatyoumighthavetoomanypersonnelwalkingaroundonanevent,bringingdown theproductivityand, in turn, theprofits.Fromhere,thecaterercanusethenetworkofEPCAStofindouthowtoreducethis.
5. Sales & marketing
What percentage of the total Sales & Marketing budget is spent on Payroll of Sales staff?Total2012(%) 64Q1of2013(%) 56
What percentage of the total Sales & Marketing budget is spent on advertisements?Total2012(%) 13Q1of2013(%) 29
bart leemans: How can the percentage of theadvertisementsbesohigh?13%in2012and29%inQ1?Howdoyougetbusinessoutofadvertisements?Pierre de Strycker: Asaneffectofthecrisis,wedonotspendoneEuroonadvertisements.Ourmarketingbudgetismuchsmallerthanitwasandwereallyhavetochoosewhattospenditon.It’struethatsomeofourclientspayusapercentageinexchange.Someofourmembersareactiveinadvertising,andweusethattocombineitwitheventswecatered.Forexample,wecateredfortheeventManageroftheYearBelgium,andinturntheyincludedusintheircommunicationsafterwards.
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Action Points1. General Whilstgoingthroughtheanswers,itbecameevidentthatthe
QEMstillneedstobeadjustedtobecomemoreaccessible.Together with Paul de Weger from Amplixs InteractionManagement, these adjustments will have taken placebeforethenextround.Thesecretariatwilllookintooptionsof havinga typeof helpdesk toassistwith filling out theQEM.
2. Best Practices BestPracticeswillalsobedeterminedwithhelpoftheQEM.3. Time schedule The majority voted to have the QEM occur quarterly. To
accommodatethesmallercatererswhomakeuseofexternalbookkeepingservices,theQEMwillbesentamonthortwolater.
Thetimescheduleisthefollowing: Q1+YearBudget July Q2 October Q3 January Q4+YearActual April4. Traiteurs de France HélèneBaudwillpresentfiguresfromTraiteursdeFrancein
Februarynextyear,duringtheWinterGeneralAssembly.
food ExECutivE EuroPE (fxE) uPdAtE
Charles van Goch gave an update on the upcoming event“FoodExecutiveEurope”,whichwilltakeplaceonFebruary3rdand4th2014,andduringwhich,theEPCASSummerGeneralAssemblywillalsotakeplace.The organisation of Food Executive Europe (Servicecenter4Hospitality) is currently approaching potential (founding)partnersforFXE.Thepartnershipsentailthefollowing:
Founding Partner (€ 10.000,-)• 10entranceticketsforFXE(worth€1.250,-perticket)• MembershipintheFXEfoundationandballotcommittee• Brandingasfoundingpartner• Thepossibilitytohostworkshopsorbestpractices
Partner (€ 5.000,-)• 5entranceticketsforFXE(worth€1.250,-perticket)• Brandingaspartner• ThepossibilitytohostworkshopsorbestpracticesThe EPCAS Committee of Related Branches members will beapproachedforacustomizedpartnership.
ThethemeofFXEwillbe “the Agenda for the future – there is
no time to Waste”.Withthistheme,thefocusliesonsustainabilityandworking towardsabetter future for the rapidlygrowingworldpopulation.
AttendeesTheattendeesofFXEwillconsistof:Hotel AttendeesG20HotelvisionCatering EPCASmembers CatersourceTopGunmembers AttendeesoftheEuropeanCateringConferenceFoodservice MembersofFoodserviceNetworkInternational
EPCAS Winter General Assembly 2014The EPCASWinter General Assembly 2014 will take placesimultaneouslywithFXE.Asecondpersonofyourcompanycanattend for € 500,- per person (excluding Hotel, F&B, EPCASSummerGeneralAssemblyandFXEattendance)
IfanEPCASmemberwouldliketobringaEuropeancolleaguewiththemtoFXE,theycangivethespecial‘friendsrate’of€500,-perperson.ThisonlyincludesFXEattendance–nohotelandF&B.
Fxe Where european hospitality proFess
iona
ls m
eet
Fxe Where european hospitality proFessionals meet
Founding partne
rs
Founding partners
3&4 february
2014
Foodservice Hotel
Catering
Water poWer Food
pollution Changing markets eduCation
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Preliminary Programme FXE & EPCAS Winter General Assembly February2nd StartEPCASWinterGeneralAssembly
February3rd 09.00–12.00 EPCASWinter GeneralAssembly 12.00–15.00 StartFoodExecutiveEurope 15.00–17.00 OfficialprogrammeFXE 17.00–18.00 Networkingdrink atExperienceCenter 18.00–19.00 ColumbusTrophy awardceremony 19.00–23.00 CulinaryTourofMaastricht 23.00–02.00 Party
February4th 08.00–10.00 G20BreakfastSession 10.00–11.00 Plenaryprogramme byFoodserviceNetwork 11.00–13.00 Masterclassesandworkshops 13.00 – 14.30 lunch 14.30–16.00 Keynotespeaker 16.00–17.00 Masterclasses,workshops andspeeddates 17.00–17.30 Networkingdrink 17.30–18.00 EuropeanCateringAward 18.00–21.00 Live3***Cooking
ThemembersofCatersourceTopGunwillbeinvitedtoattendFXE.Aspecialprogrammewillbesetupforthem,tomakethemostoftheirstayinEurope.February1st ArrivalinAmsterdamFebruary2nd EPCASWinterGeneralAssemblyFebruary3rd FXEFebruary4th FXEFebruary5th VisitChampagneareaandRungis/LesHalles(Paris)February6th VisitFauchonRéceptions(Paris)February7th TrendtourAmsterdamFebruary8th Departure
offiCiAl ChEfS mEEting
Palace Hotel Moderno
CrESS ExPEriEnCE by KoPPErt CrESS
The official Chefs Meeting started with a presentation byKoppertCressCommitteeofRelatedBranches).KoppertCressspecializes in cresses; seedlings of unique plants, which eachhavetheirownspecificeffectonthesenses.Flavour,fragrance,feelorpresentation,thereisacressforeach.Andtheassortmentiswidening.EveryyearatleastonenewcressisaddedtothecollectionofMicro-vegetables.Acollection,whichispresentedas‘ArchitectureAromatique’.
Thechefswere introducedto theproductsofKoppertCress.MostofthemhadalreadyheardaboutKoppertCressandacoupleofthemalreadyusedtheproducts.
CresscoachEricMieteexplainedthatcressesaremorethanjust decoration. “It’s all about taste. Food is emotion!”. Thecressescanbecombinedwithalotofotherproductstoenhancethe flavour. Koppert Cress grows its products in their owngreenhouses,wheretheyproduceover60differentcresses.
The chefs tasted several cresses such as Apple Blossom,JasmineBlossom, Syrha Leaves,HonnyCressandPepquiños.They experienced two special tastings: homemade iced teawithcress,andespressowithoysterleaves.
WhAt iS EPCAS?
Moderators Ruedi Bachmann (EPCASAdvisory Council / JuranInstitute)andPeterKandels (EPCASAdvisoryCouncil / Ecolab)gaveapresentationaboutEPCAS,assomeofthechefswerenotfamiliarwiththeassociation.
food WAStE
by Peter Kandels and ruedi bachmann
PeterKandelsandRuediBachmanncontinuedtheirpresentationabouttheEPCASFoodWasteInitiative.
ReasonFoodWaste is one of the most severe social, economic andecological pathologies our planet is facing.Wasting food iseconomically bad, environmentally wrong, and morally andethicallyinacceptable.
Facts
AsperEUROSTAT in theyear2010,89million tonsoffood is
wastedperyear,whichmeans180kgperperson.Atthesame
time,868millionpeoplesufferfromhunger.Thishungrypopulation
MischaSchmitt&EdwinWesterbeek
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canbefedwithourfoodwaste.Thefooddemandwillincrease
with 70% in 2050. A lot of (EU) regulation makes producers
throwawayalotofgood,useablefood.TheEUobjectiveisto
reduce50%offoodwasteby2020,bycreatingawarenessand
changingregulations.
The EPCAS Food Waste Initiative
EPCASstrivesforitsmemberstobesensibleandawareregarding
foodwaste,andtobecomepro-activetoavoid/minimizefood
waste–whereveritmatters.
Do you measure?
TheKoninklijkeVandenBoerGroephasbeenmeasuringtheirfood
wasteforacoupleofyearsalready.FruyFinestFoodCateringalso
measurestheirfoodwastestructurallyandhascreatedtheirown
compostingsite.ChristParty&Cateringrecentlystartedmeasuring
theirfoodwaste.Theyfoundoutthat20tonsoffoodwaswasted
andwereshockedaboutthefigures.Theotherattendingchefsdo
nothavefiguresonthefoodwasteintheirkitchens.
bESt PrACtiCE KoninKliJKE vAn dEn boEr groEP
by eugène Swalen
In 2005, the Koninklijke Van den Boer Groep started talking
about food waste, and exploring options to work on it. They
startedmeasuringin2007.Withintheircompany,foodwasteis
definedas:thedevaluationofpurchasedfoodandpreparation
timewhichisnotconsumedbytheguestsattheintendedvalue.
Theirfoodwasteratiowas18%ofthetotalpurchasedkilograms
offood,ofwhich29%waskitchenwasteand71%waswasted
duetounderconsumptionand/oroverproduction.Theirtargetfor
2013istoreducethefoodwasteratiotolessthan10%.
Key causes of Food Waste within the Koninklijke Van den Boer Groep
• “Underconsumption”
• “Notsmart”fooddecoration
• Regulation (for example: 2 hours non refrigerated display
time)
• Portioncontrol
• No-shows
Their food waste strategy
• Packaging
• Processre-design
• Portioncontrol/assortmentre-design
• Productionlocationcentralvsde-central
• Servicemanagement
• Crowdcontrol
• “Protect”theprofitimprovement
• NotaUSP,butapotentialdissatisfier
• It’spartoftheircorporatesocialresponsibility
Obstacles
• DemanddrivenSalesmodel
• “Dynamics”oflabourtime
• Stresspreventionduringevents
• Oldhabits
• Lackofdiscipline
• Thepurchasinghabitsofclients(anticipationofno-showbyclients)
bESt PrACtiCE fruy finESt food CAtEring
by Xavier Fruy
Xavierexplainswhyheusestechniqueslikevacuumcooking,sousvidecookingandpickling.Byusingthesetechniques,foodcanbekeptforalongerperiod.Bypicklingproductsbeforevacuuming,theproductgainsweightandmoisture,whichhelpskeepthetasteandtextureatanoptimallevel.Further,theuseofthesetechniqueslowerstheproductioncosts,becauselesslabourandenergyisneeded.Tokeepproductsintactonlocation,itisallabouttemperature.Whenfoodiskeptattherighttemperature,andachefrespondstono-showsontime,thisreducesthefoodwastetremendously.
EvEning ProgrAmmE
city oF Pordenone
TheeveningprogrammestartedwithawalkingtourthroughthecitycentreofPordenone.TheattendeeswerewelcomedintheChamberofCommercebythemayorofPordenone,Mr.ClaudioPedrotti.Hewarmlywelcomedourgroup to thebeautiful cityofPordenone,and emphasised the culinary history and traditions of the Friuliregion.AfteravisittothenewlyrenovatedcityhallofPordenone,theattendeeswerewelcomedintheformerconventofSt.Francis,wheretheMartinfamilyofProsciutteriaDokDall’avapreparedawalkingdinnerwithalargegroupofsuppliersoflocalproducts.
AlbertoSanna,PeterVisscher,MayorClaudioPedrotti,MaartjeBeijsens&ToineManders
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tuesday July 30th
offiCiAl EPCAS mEEting
electroluX ProFeSSional HeadquarterS
Theofficial EPCASmeeting, for theExecutivesaswellas theChefs,tookplaceattheHeadquartersofElectroluxProfessional.
e-Services for life and health re-engineering and
re-designing nutritional Services
By Alberto Sanna – Scientific Institute San Raffaele, Italy
AlbertoSanna is thedirectorof theScientific Institute in SanRaffaele,and focuseson innovationand research in lifeandhealth services. They design services to emphasise on goodqualityoflife.Theirvisionis,thatonceyouhaveahighqualityoflife,youwillalsobehealthy.Theirgoalistopreventpeoplefrombecomingill.
Albertoproposestoincludethepillar‘health’intheAgendafortheFuture.Why?• Worldwideobesityhasnearlydoubledsince1980• In2004,over1,4billionadults (age20andolder)were
overweight.Ofthese,over200millionmenandnearly300millionwomenwereobese.
• 65% of the world’s population lives in countries whereoverweightandobesitykillsmorepeople,thanunderweight.
• Over 40 million children under the age of five wereoverweightin2011
• Overweightandobesityaremajorriskfactorsforanumberofchronicdiseases:diabetes,cardiovasculardiseasesandcancer.
• An obese person incurs 25% higher health expendituresthanapersonofnormalweightandObesityisresponsiblefor1-3%oftotalhealthexpenditures.
The life expectancyof children tends todecrease nowadays,because they are becoming overweight at a much youngerage,andatamuchfasterrate.Therefore,itispossiblethatthecurrentgenerationofparentswilllivelongerandhealthierthantheirownchildren!
The fundamental cause of obesity and overweight is animbalancebetweencaloriesconsumedandcaloriesexpended.Globally,therehasbeen:• Anincreasedintakeofenergy-densefoodsthatarehighinfat• Anincreaseinphysicalinactivity
Atthesametime,oursocietyisgettingolder.Customerneedsarechangingaccordingly.Thetrendofgettingpeoplesoillthattheyneedtocometothehospital,needstobereversed.Todothis,weneedtoconsidertheentirespanofthemarket.It’snotamatterofemployeesintheirworkplace,orofpeopleathome. It’snotpossiblethatthekidseatgood,buttheparentseatbad.Mostofthemealsweeat,weeatoutofhome,onthemoveortogo.
Health is a state of complete physical, mental and socialwellbeing,notmerelytheabsenceofdiseaseorinfirmity.Theenjoymentofthehighestattainablestandardofhealthisoneofthefundamentalrightsofeveryhumanbeingwithoutdistinctionofrace,religion,politicalbelief,economicorsocialcondition.
SanRaffaeleisa“SmartCity”inMilan.Ithasalargehospital(1.200 beds) and university, 74.000 square meters arededicatedtolabs,officesandmeetingrooms.Thereisavarietyofshops,supermarkets,restaurantsandcafeterias.Italsohasahotelof250roomsandresidentialapartments.Around25.000peoplecomethereeverydaytoexperiencetheservice.AtSanRaffaele,theyredesignedallcityenvironments,includingretailand catering, in order to change these services to a healthdrivenapproach.It’sa‘livinglab’thattestsrandomvisitors.
ScientificInstituteSanRaffaelefocusesonthreeresearchlines• Smarter&saferhospital• Smarter&healthiercity• Smarter&healthierlife
EdwinHoutman AlbertoSbalchiero,PierredeStrycker,AnnVerduyn,AlessandroBarbisotti,XavierFruy,StéphanievanOorschot,BartLeemans&ErikvanWelzen14
LifestyleWhat does lifestyle really mean? Health & well-being ascross-market services. There are many things to take intoconsideration,whenthinkingaboutbeinghealthier.TheresearchofScientificInstituteSanRaffaelefocusesonthefoodindustry,supermarkets, workplace, school, the media industry, home,hospitals,pharmacies,etc.
Theystarttheirresearchwithprofiling,inordertobeabletoprovidebetterservices.Theymakeacompletepersonalprofilewithpreferences,amedicalprofileofneedsandanexposureprofile.Thesedatabasesarecombinedtobeabletoprovidebetterservicestotheguest.
Scientific Institute San Raffaele came up with a platform toteach people to cook better and link themwith good food.Further,theydesignedashoppingadvisoronthequalityofthefood,andtheyredesignedthecanteenservicesinthehospital.They have also created an interactive vendingmachinewitha touchscreen,which captures theage,moodand race of acustomerandunderstandswhattheirneedsare,basedonthepersonal profile of the customer. This vending machine alsoworkswith a loyalty programme. It canbe used for schools,workplaces,publicplaces,supermarkets,etc.
KidsKidsarenaturalinnovators,whichmakesthemeasytotalkto.Scientific InstituteSanRaffaelecreateda5-dayprogramme,after which the children who followed it ate 26% morevegetables. If children are motivated towards specific typesoffood,theirnutritionalbehaviourbecomespredictable.Thatleadstolesswaste.
Electrolux Professional
by alberto Sbalchiero
Alberto Sbalchiero, Consultant and International Hotel ChaindirectoratElectroluxProfessional,gaveapresentationaboutElectroluxProfessional,itshistoryanditsactivities.
food Waste
by Ruedi Bachmann and Peter Kandels
Ruedi Bachmann and Peter Kandels gave an update on theactivitiesoftheFoodWasteSteeringCommittee.
During theOfficialChefsMeeting on the29th of July, Peterand Ruedi received the following feedback from the chefsregardingFoodWaste:• Itneedstobecomenaturalforeachofustobecomefood
wastesensitive• Veryfewchefshavefacts&figuresabouttheirfoodwaste• Only two chefsare structurallymeasuringandminimizing
foodwaste• One member just started measuring: they were shocked
abouttherealfigures
EPCAS,throughtheAdvisoryBoardandtheFoodWasteCommittee,cameupwithanobjective
regardingFoodWaste:
We strive for EPCAS members to be sensible and aware regarding food waste, and to become pro-active to avoid/
minimize food waste – wherever it matters
RuediandPeterstartedtheirpresentationbyexplainingwhattheEPCASFoodWaste Initiativeentails.Thefacts tellus thattoomuchfoodiswasted,whichisbadfortheenvironmentandcostsa lotofmoney.Further,fightingfoodwaste isasharedresponsibility.Togetherwehavetocreateawarenessonhowtoreducefoodwaste.ThisinitiativesupportsEPCASmemberstofighttheirfoodwasteandbecomefoodwastesensitive,whichisthebronzeleveloftheFoodWasteInitiative.
Bronze level: Food Waste Sensitivity • YearlystaffbriefingonFoodWaste• Signing the EPCAS Code of Conduct (which includes a
paragraphonFoodWaste)
Silver level: Food Waste Awareness• MeasuringFoodWaste• Showing your figures via the Quarterly EPCAS Monitor
(QEM)
Gold level: Food Waste Prevention• Writtenplanonimplementingmeasures• IntegratedproceduresonFoodWastereduction
Tosupportthemembersinreaching(atleast)thebronzelevel,aToolkitiscreated.TheToolkitconsistsof:• Awiseuponwasteguidebookwithtips&tricks• Thewastereductionvaluechain,whichvisualiseswherethe
wasteoccurs• Templatestokeeptrackofthewastewithinyourcompany
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PeterKandelsexplainsthatEPCAStakesFoodWastepreventionveryseriously.Therefore,withthetoolkit,theEPCASmembersareofferedusefultips&tricks,aswellastemplatestomakethemeasuringofFoodWastemorefastandeffective.ThetoolkitwillbesenttotheEPCASmembersinOctober,soeveryonecanstartworkingonreachingthebronzelevel.
bESt PrACtiCES (ExECutivES)
electroluX ProFeSSional HeadquarterS
best practice: Webrestaurant
by Christian Chytil and Marie-Luise Weiss of Impacts Catering
& Events
ChristianChytilandMarie-LuiseWeissstarttheirpresentationbyexplainingthestructureoftheircompany.
CateringsolutionsGmbHconsistsofthreeparts:1. Cateringservice(whichhasobtainedtheAustrianeco-label
fortourism)2. Lunchservice(whichwonthe‘Umweltspreis’inVienna)3. Event organization (which has a greenmeetings& events
label)
Theyhaveseveralmotivesforthis:• Theircompany’svisionfocusesonqualityandhighservice• Qualityandsustainablesolutionsneedtogohandinhand• They underlined their effortsbyapplying for theAustrian
eco-labelfortourism
The waste reduction value chainThe essence of effective waste management can be found in the three R’s: Reduce, Reuse and Recycle.
The three R’s become evident in several stages of the kitchen process. Wise up on Waste focuses on reducing the waste margin across all areas of your business.
6 7
Dishwasher
High
Low
High
Low
Ambient storage
Fridge Freezer
High
Low
High
Low
8. Disposal
1. Purchasing
2. Storage 3. Mise en place kitchen
4. Preparation storage 7. Plate Waste
The spoilage bin covers waste from over purchasing and the stock room, fridges & freezers.
The preparation bin 1 covers waste in mise en place and preparation to storage.
The plate waste bin covers portioning and plate waste.
5. Transport
6. Catering Kitchen
SPOILAGEWASTE
PrEP WASTEmISE En PLAcE
kITchEn
PrEP WASTEcATErInGkITchEn
cuSTOmEr PLATE WASTE
SPOILAGEWASTE
PrEP WASTEmISE En PLAcE
kITchEn
PrEP WASTEcATErInGkITchEn
The preparation bin 2covers waste from the kitchen on the event location.
As you can see from the diagram the waste generated from the different areas of the kitchen can be segmented into 4 different types of waste; spoilage, preparation in the mise en place kitchen, preparation at the event location kitchen and plate waste. By segmenting your waste you will be able to see where your waste occurs.
Optimizing these steps means:
1. Purchasing: have real-time control over your stock and the sold items
2. Storage: maintain an overview of stock, using an improved date sticker system
3. Mise en Place: produce items once you are sure they will be utilized, to make sure you are not over producing
4. Preparation storage: keep your products safe, sealed and cooled and maintain an overview of what goes in and comes out.
5. Transport: put your products safe, sealed and cooled in the transportation provided.
6. Catering kitchen: only prepare the amount needed and keep unused products cool and ready for reuse.
7. Plate Waste: the right portions will prevent your kitchen from producing excessive plate waste
8. Disposal: learn from your plate waste and dispose of your organic waste sustainably
cuSTOmEr PLATE WASTE
As the catering business varies per season, with many peaksthroughouttheyear,itwaschallengingforImpactstokeeptheiremployeesandthesamelevelofquality.Therefore,toachieveaminimumworkload,theycreated‘Webrestaurant.at’.
Webrestaurant.atisaneco-friendlylunchservice,with98%freshingredients,servedonporcelainplatesanddelivereddirectlyatyouroffice.Theyhaveadatabaseofover1.200dishes,andofferadaily changingmenu. Eachday, theyofferone soup,salad,pasta,maindish,countrystyledish,dessert, sidesaladandbread.At11:30,theonlineordersystemshutsdownandnomoreorderscanbeplacedforthenextday.Thepreciseamountofingredientsisthencalculatedandautomaticallytransmittedtothesuppliers.
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To prevent FoodWaste, guests have to order their dish onedayinadvance.Allrecipesarecalculatedpergram,sotheycanpurchasethespecificamountsneeded.Thewholesystemisbasedoncook&chill,meaningthereisnooverproductionandnowasteofvaluablefood.Whenthefoodisdelivered,guestscanchoosewhethertheyheatitinthesteamer,orputitinthemicrowave.Thedirtyplatesarecollectedthenextday.
The Eco-Outcome of their activities:• Areductionofpackagingwasteof31.543kg• Areductionoffoodwasteof14.340kg• Savingsinthecostofsales:downby5%
Food WasteTheproblemwithcateringcompanies,isthattheywanttousefreshproducts(which isalsoexpectedbycustomers),andstillwanttohaveminimumwaste.Therefore,itisreallyimportanttotellthestorytoyourguests:theyneedtothinkaboutwhattheywanttoeatthenextday,sothefoodcanbepreparedwithaslittlewasteaspossible.Inthebeginning,thisischallengingfortheguests.Afterawhile,theyfillouttheirmealplantwoweeksinadvance.Withoutadvertising,therevenueofWebrestaurant
hasgrownwith10%permonth.Thereareover5.000customers,andover2.000mealsareproducedperday.
Green Meetings & EventsImpactsistheonlyAustriancatererthatiscertifiedasa“GreenMeetings&EventsCompany”.Someof the requirementsareusing regional or organic food, and only sending out digitalinvitations. Impacts uses this certificate as a marketing tool,to differentiate them from their competitors. Around 20-25AustriancateringcompanieshaveobtainedtheEco-Label,butImpactsistheonlyonethathastheGreenMeetings&Eventscertification.
Questionstoine manders:Whatarethecosts?marie-luise Weiss:Thecheapestmaincoursecosts€5,90,themostexpensivecosts€8,10(grilledfish).xavier fruy:Isthereaminimumamounttoorder?marie-luise Weiss:Yes,theminimumorderamountis€12,-.Ifyouorderless,thedifferenceischarged.noud van den boer: Whatistheaveragesizeperclient,innumberofplates?
Christian Chytil:Thisvariesgreatly,fromelderlypeopletolargebanks.Thelargestisaround40platesperday.henk verhaest:Byimplementingthis,youknowyouhaveconstantbusiness.Buthowcanyouguaranteethatyoucandelivereverything,andcanliveuptotheexpectationsofyourguests?marie-luise Weiss: To place an order, you need toregister.ThismeansIhavefullcontrol.Nowthatwehavea new building, we have two kitchens.Webrestaurantuses different equipment because we produce largequantities. Thecateringon theotherhand, isbecomingmore andmore lastminute. Luckily, the chefs can helpeachother.Goodkitchenmanagementismoreimportantthanever.Warren dietel: Doyouuseyourownsoftware?marie-luise Weiss:It’skitchensoftware,butthewholeCRMsystemhasbeenprogrammedspecificallyforourcompany.toine manders:Howdocustomerspay?marie-luise Weiss: Either in cash to the driver, via aweekly invoice,orpermonthasacompany.Wedonotacceptcreditcardpayments.
EugèneSwalen,PaulTudosescu,SimonHaastrup,ChristianWillrich,EricMiete,EdwinWesterbeek,FernandoSantos,EdwinHoutman&MischaSchmitt
GroupphotoatElectroluxInnovationCentre Marie-LuiseWeiss,ChristianChytil,ArnaudRannou,AlbertoSanna,WarrenDietel,TomSteffen,Nathalie
Gouband&HélèneBaud17
Peter visscher:Whatistheannualturnover?marie-luise Weiss:Westartedaround€80.000,-andarenowaround€1,5million.Theprofit(EBITA)isaround5-8%.xavier fruy:Howmanyplatesdoyou need to sell, tomakeaprofit?marie-luise Weiss: Around 700 plates per day areneededtomakeitprofitable.
best Practice: libya build
by Tom Ambaum of Neptunus
• Neptunuswasfoundedin1937andhasover75yearsofexperience
• Theyhaveover250employees• Allproductsaredesigned,producedandengineeredin-house• Maintenanceandhandlingisdonein-houseaswell,forwhich
theyhavestate-of-the-artfacilities• Theyhaveahirestockofaround500,000squaremeters
Neptunushasanannualturnoverofaround€43million.Around90%ofthebusinessisinEurope,10%intherestintheworld.
European FocusNeptunushasofficesin:• TheNetherlands–Kessel(headoffice)• Poland–Wroclaw(productionfacility)• GreatBritain–Northampton• Germany–Düsseldorf• France–Evry• Austria–Salzburg• Belgium–Zonhoven
What does Neptunus represent?• Distinctivestyling• Innovation
• Quality• Creativity&flexibility• Reliability• Sustainabledesign• Experience
Neptunus is the specialist in two areas: tents for events andrelocatablebuildings.
Tents for eventsFor example, Neptunus built 40.000 square meters at theLondonOlympics.Theyalsobuildalotofshowroomstopresentnewcars.
Relocatable BuildingsThe main reason why people want relocatable buildings, isbecausetheywanttoexpandtoanewareabutarenotsurewhetheritwillbesuccessfulornot.TheyapproachNeptunusiftheywant tobe ina locationfor1or2years,butwant it tobebuiltwithagoodstructure.Otherreasonsareincaseofadisaster(likeafire),oriftheyarerefurbishing.
Lately,Neptunushasbuiltalotofsporthalls.Manymunicipalitiesdonothavebudgettobuildnewsporthalls.Neptunusthenbuildsarelocatablebuildingforthem,withallthefacilitiestheyneed.ThemunicipalityrentsthebuildingfromNeptunus.
AnewmarketforNeptunusissemi-permanenthousing.ThereisashortageofhousesforsocialrentintheNetherlands.Neptunusbuilds semi-permanent houses on land of the city council, thecouncil makes sure all the semi-permanent houses are filled,andNeptunusreceivestherent.Theyarebuildingthefirstsemi-permanent housing structures in Venray, The Netherlands, inOctober2013.
Best Practice: Libya BuildA former client of Neptunus needed an exhibition place foran annual specialized international building and constructionexhibition inTripoli,Libya.Therewere636exhibitorsfromallovertheworld,over18.000visitorsanditisthemostsignificantLibyan exhibition. The requirements for Neptunus were tobuild 18.000 square meters of temporary structures, for thedurationofthefivedayshow.Thestructuresneededtoenabletheexhibitorstoshowcasetheirlatestproducts,equipmentandservices.Theyneededahighqualitytemporarysolutiontobequicklyinstalledbyspecialistbuilders,in44°heat.
Thechallengeswere:• Unstablecountry,safetyoftheteam• Theheat(44°C)• Thequalityoftheplantequipment• Culturaldifferences• Logisticalchallenges• Theunpredictabilityofthelocation
HowdidNeptunusovercomethesechallenges?• By doing site visits and exploring the location and its
surroundings• Byhavingareliablelocalpartner• Bymakingsurethattheexpectationsoftheclientwereclear• Byusingtheirownexperiencedinternationalstaff,toinstruct
thelocalbuilders• By doing good research on the logistical process when
workinginanAfricancountry• Byknowingtherulesandjurisdictionrelatingimportandexport• Byhavingalargedosesofcreativityandadaptabilityfor
overcomingchallenges
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Peter visscher:Areallthestructuresstandardized?tom Ambaum:Yes.Wehave singledeck,doubledeck,triple, etc, and the structures come in5x5meterblocks(standardized).Thefaçadecanbecustommade.Peter visscher: How long will the structures of thetemporaryhousingprojectbeused?tom Ambaum: For a minimum of 10 years. All thestructuresareuptothebuildingcodes,welldesignedandgoodtolivein.Peter visscher:Whatisthepriceofatemporaryhousingstructure,comparedtoanormalhousingbuilding?tom Ambaum:Weare15-20%moreexpensive,butthepeoplerentitanddon’tbuyit.Themunicipalitydoesnottaketherisk,Neptunusdoes.Further,theconstructiongoesmuchfasterthanwithregularbuilding.Christian Chytil:Howaboutinsulation?tom Ambaum: We need to meet the building andinsulation codes. Thewallsand roofare1.20 thick, theflooringis20cmthickwood.
Alberto Sanna: How do you connect the temporarystructureswiththepublicinfrastructure,suchaswaterandpower?tom Ambaum:We work with local subcontractors forthosematters.
myStEry box lunCh ChAllEngE (ChEfS)
electroluX ProFeSSional HeadquarterS
ElectroluxProfessionalHeadquartershastheirInnovationCenteronsite,withfourtrainingkitchensinside.ThechefswereinvitedbyElectroluxProfessionaltousethesekitchensforachallenge.TogetherwithElectroluxProfessional,EPCASsetupaMysteryBoxchallengeforthechefs,withafocusonFoodWaste.
Onewayofreducingfoodwaste,isbyusingfrozenproducts.Thechefswereaskedtoservelunchfortheentiregroupwithuseoffrozenandfreshproducts.Onekitchenhadfrozenproductsandtheotherkitchenwasequippedwiththesameproducts,butthenonlyfreshproduce.Thechefsweresplitupintotwoteams,each
servinga starterandamain course for70people,within twohours.Thefoodwasenjoyedbyall,andalthoughthedishesmadewithfreshfoodwerebetterpreferred, thedishesmadebythefrozenkitchentooklessstaff,lesstimeandproducedlesswaste.
ComPAny viSit
olio dei dogi
Intheevening,theattendeestravelledtoolivefarm“OliodeiDogi”,wheretheygotaguidedtouronthegroundsandwheretheproductionprocessofoliveoilwasexplained.Alsopresentwas Latteria di Aviano, who showed how they made freshmozzarella.
dinnEr by bACKStAgE CAtEring
i Magredi
AfterthecompanyvisitatOliodeiDogi,thegroupdepartedtovineyard“IMagredi”.Inthemiddleofthevineyard,atypicalItalian dinnerwas organizedby EPCASCountryAmbassadorAlessandroBarbisottiofBackstageCatering.
MarkusSpengler&SergioMartin TourofOlioDeiDogi DinneratIMagredi
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Wednesday July 31st
bESt PrACtiCES
Palace Hotel Moderno
best Practice: biologiSCh
by Markus Spengler of FPS Catering
ThisnewfoodconceptfromFPSCateringisallaboutservingchildren fresh food and healthy nutrition. There are about15.000schoolsand2millionstudentsinGermany,whichmakesit a huge market for school catering. Schools and nurseriesare continuously expanding the all-day child care servicesthey provide. Parent’s priority is tomake sure their childrenget balanced, healthymeals preparedwith fresh food. FPSCatering supports this trend and offers their new conceptBIOLOGISCH.
BIOLOGISCH offers food that is perfectly adjusted to therequirements of children. Up to 70 % of the products arecultivated organically with special attention to the use ofseasonalproducts.
The menu is rich in cereals, potatoes, milk products andmainlyleanmeats.Onceaweek,italsocontainsseafishfromsustainable fisheries (MSC). Raw vegetables and salads areregularlyincludedinthemenu,asarehealthydesserts.With52differentweeklymenusperyear,BIOLOGISCHprovidesvariety–at least fourweekswithout repeats.Allmealsarefreshlypreparedwithutmostcare,toprovidebalance,organicintegrity and freshness, according to the latest nutritionalknowledge.
BIOLOGISCH is thefirstpartner concept for caterers in thearea of organic food catering for schools and nurseries in
Germany.Thisconceptisunique,thoughtoutandwelltested.Contrarytoevent-catering,schoolandnurserycateringoffersan equally distributed turnover throughout the year. Thefranchisees of BIOLOGISCH can thus exploit their resourcesoptimally. Partnersreceivethefollowingsupportandconsultationservices:• Implementationoftheorganiccertification• Accesstotheonlinedatabaseandsoftwaresystem• “Citrix”withaccesstoalltherelevantsamplesandmaster
copies• Adailyupdateofthecompleterecipedatabase,including
allrelevantinformationonpurchasingandlogistics• Allocation of a monthly new menu, according to the
guidelines of the DGE, including menus for people withallergies
• Thecreationandtestingofnewrecipes• Support in optimizing theprocess, from cost ofgoods to
turnover• Consultationservicesandsupportinoperations(ordering,
accounting,logistics)• AlltherightsofutilisingtheBIOLOGISCHlicencedbrand,
including theuseofall communication tools like the logo,promotionalarticles,etc.
• Professionalmarketingsupport• Direct access to purchasing channels in the European
organicworld,withattractivepricestructuresandquantitydiscount
• An advisory service by four employed nutritionists andorganicconsultants
UniquecharacteristicsofBIOLOGISCH• Morecapacityutilization• Anincreaseinturnoverandeconomicsecurity• Imageandsalesgains:organiccertification,stepbystep• Themediawilldefinitelytalkaboutit
TheBIOLOGISCHconcepthasproven tobe successful in themarket.Therearealready5franchiseeswhousetheconcept.
marco Christ: “For a small company, it is impossible tocreate such a concept ourselves. Now, we can buy theexpertise.Anditworks!’’
After6monthsofpartnership,thefirsttwolicensees,BroichCateringandBrunckhorstCatering,canpresentaresultof1.600mealsperday.Inotherwords,32.000mealspermonth.Altogether,morethan1.5millionmealsperyeararecurrentlybeingproducedforschoolsandnurseries.
Charles van goch: Is it accessible in other countries,outsideGermany?markus Spengler:Itispossible.WearealreadyincontactwithBritishandLuxemburgishcaterersabouttheconcept.Peter visscher:MaybeitispossibletodevelopafranchisesystemwithinEPCAS,availableforallmembers?WecouldputthisontheagendaforournextGeneralAssembly.noud van den boer:Whatistheinvestmentperday?markus Spengler:Around200mealsperday,withaverylowinvestment.noud van den boer:DidyouprotectyourbrandnameinEurope?markus Spengler:WemadesurethatthebrandnameisprotectedthroughoutEurope.
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best Practice: Portfolio Analysis
by Noud van den Boer of Koninklijke Van den Boer Groep
OurbusinessisabouttheAlphasideoflife:itisaboutgoodfood,goodparties,goodlocations–theemotionalside.Butinbusinessweneedmorerationalpeople–Betapeople.
KoninklijkevandenBoerGroepisafamilycompany,foundedin1906.Theyfocusoncorporate,privateandpubliceventswitha€60millionannualturnovermadepossiblebyapprox.650employees.Theircorporatevaluesare:quality,professionalism/craftsmanship,experience,sustainabilityandhostmanship.
Theyworkwithtwobrands:MaisonvandenBoer(moreclassicandstylish)andO7(moremodernandcourageous).Thismakestheportfolioanalysismoredifficult.
Thecompanyaskedthemselvesthequestion:whatdoweknowaboutourbusiness?• Howmanycustomersdowehave?• Whatistheirimportance?• Howmanycustomersofover€50.000,-dowehave?• Howmanyprojectsdowehave?• Howmanyguestsdoweserve?• Whatistheiraveragespending?
Koninklijke Van den BoerGroep found out they didn’t haveclearanswers to thesequestions.Notall figureswereput inthedatabasecorrectly.Therewasnoconnectionbetweensalesinformationandmarketingactions.Thatwasthebeginningofawareness.Itwasawakeupcall.Thereforetheyconductedaportfolioanalysis.
Theanalysisshowedthefollowingfactsandfigures• 20.000customerrecords• 2.000 relevant customers, including all different contact
personswithinparentand/orsubsidiarycompanies• 250importantcustomers• 12accountmanagers• 3executiveaccountmanagers• 2.000projectsperyear• 2,5millionguests,ofwhich1millionthroughpubliccatering• Anaveragespendingof€24perguest
TheyalsofoundoutthattheyhadincompletePMCdefinitionsand random project descriptions. The lack of a connectionbetweensalesinformationandmarketingactionsmadeitclearthattheyneededtomakeachange.
Theirgoalsfor2013are:• A ‘best guess analysis’ by data crunches on the present
situation• Aclearandfinalvisiononprocessingcustomerandproject
information• IncludinganswersintheirnewITconfiguration• InstallinganewsystemperJanuary1st2014,aspartof
thedigitalizationprocess
Asalongtermobjective,theywanttocreateastateoftheart“BalanceScorecard”forallmanagementandkeypersonnel,tobeabletogiveexactinformationoncustomersandsales.
NoudvandenBoer
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Warren dietel:Youhaveanalyzedyourdata.Nowthatyouknowthis,whatareyougoingtodowithit?noud van den boer:Waitingfortwoyearsuntilwehavethesystemsetupthewaywewantitto,willtaketoolong.Butinthemeantime,weknowthatifweincreasetheaveragespendingby€1,wewillmake€2million.Thatisimportantinformation!Wedomanythingsoutofhabit.Forexample,byinstallingvideocamerasinthebars,wecutcostsby20%.Arnaud rannou:Howdoyoukeepyourdatabaseuptodate?Anddoyoumakeuseofsocialmedia?noud van den boer:Everypersonthathasdonebusinesswithusoverthepast10yearsinanyway,isacustomer.Theyareallinthesystem.Ittakesdisciplinethough,andofcoursewewillmisspeople.Oursocialmediaarenotcompletelyuptodate.Artur Junqueira:Whichapproachdoyouuse,togetnewclients?noud van den boer:Wehavealotofcontactmomentswithourclients.Eachaccountmanagervisitstheirtop50ofclients.Thereisabigcompetitionbetweenouraccountmanagers– they seeaclientas ‘their’ client insteadof‘our’client.
best Practice : QuAlitrAitEur
by Hélène Baud of Traiteurs de France
There are 36 companies within Traiteurs de France, whichall share the same level ofexpertiseandvalues. Therefore,TraiteursdeFrancedecidedtodevelopaqualitymanagementsystem.QUALITRAITEURisaqualityspecificationthatTraiteursde France created in 2006, approved and controlled byadministrativeauthorities. It consists ofoneon siteauditperyearandoneauditonlocationevery3years.
GoalsCustomersaremoreandmoredemandingthesedays.TraiteursdeFrancewants toprove that they respect the commitmentsmade to their clients. Further, theyalsowant toenhance theimageofournetwork, througha specific labeldesigned forourprofession.ThereisnolegalframeforcateringinFrance,because it is not seenasa legalprofession. Everybody canbecome a caterer. With this system, they want to developa reliable, sustainable and front-line national network. TheQualitraiteursystemrevolvesaround10servicescommitments,specifiedbelow.
1) Skilledandcertifiedprofessionals Tomakeuseofthesystem,thecompany’slengthofservices
needstobeatleast1year.ThecompanyhastoownkitchenfacilitiesandneedstoimplementtheHACCPstandards.
2) Trained and responsive staff The company’s staff needs to be trained on an on-going
basis.This fosters creativityand innovation.Anexample istheAnnualChef’sChallenge.Each catererhas to sendhischeftothisthreedayevent.Chefsteamupwithstudentstocreatenewdishesandshareexperience/knowledge.ThisisagoodprojectforcommunicatingaboutTraiteursdeFrance.
3) Manage Material Resources in compliance with Qualitraiteur requirements
Thecompanymusthavetracingsystemsformaintenanceofkitchenequipment,vehicles,informationsystemsetc.
4) Provide regular advice and follow-up to clients The company needs to do regular checks to make sure
hygieneandsafety rulesare respected,usingdedicatedinspection tools like microbiological testing, an on-linehealthmonitoringsystemandhealthalertmanagement.
5) Respect commitments through clear and on-going communication
Very important for the company is to provide regularadviceandfollow-uptotheirclients,likeadecentbriefingofclientandstaff.Getfeedbackoftheclientonlocationandfollowuponcomplaints.
6) Ensure constant selection and control of service providers and subcontractors
Thecompanymustrespectthemadecommitmentsthroughclearandon-goingcommunicationwiththeclient,consistingof a client briefingon location, a staff line-up, use of aDefectReportFormandclientfeedbackonlocation
7) Ensure on-going improvement of the services provided through surveillance and quality measurements
The company must ensure constant selection and controlof his serviceproviders.AyearlySubcontractorsQualityAssessmentisrequired.
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8) Do regular checks to make sure hygiene and safety rules are respected using dedicated inspection tools
Itisimportanttoprovidemeasurementandanalysisofthesatisfactionofallclientsbyusingsatisfactionforms.Eachsixmonths,thegatheredformswillbereviewedandcomparedtotheresultsofothercaterers.
9) Provide measurement and analysis of the satisfaction of all clients
Toensureon-going improvementof the servicesprovided,surveillance and quality measurement is needed. This canbedonebyappointingaQualityManagerand/orQualityCommittee,toreviewtheQualityPolicy.
10) Integrated Corporate Social Responsibility and Environmental Management
Eachcompanyhasasocialresponsibilityandneeds tobeconcerned about their staff. The company must combatdiscriminationandsocialexclusion,promotegenderequalityand improve employment prospects for disabledworkers.Thecompanycanthereforeimprovethesocialdialogueonhealthandsafety.
Further, the company has an environmental responsibility.Thecompanymust takeactionaimedat loweringwaterandenergy consumption and cutting all forms of pollution, suchas greenhouse gas emissions and waste production. Theymust keep track of the use of water, gas, electricity, paperand plastic and need to fill out a bio-waste tracking sheet.Lastly,thecompanyhasaneconomicresponsibility,whichhastofavourthelocalenvironment.
Charles van goch:Howdoyougetyourmemberstofilloutthedatasheets?hélène baud:Thatisoureverydaychallenge.ItisabigcommitmenttobecomepartofTraiteursdeFrance.Everymemberhas torespect therequirements tobepartofthenetwork.Christian Chytil:CanwedosomethingsimilarforEPCAS?Charles van goch: We are getting there. We haveourCodeofConductandaresettingupourQEM,butsomethinglike‘Qualitraiteur’isonestepfurther.Artur Junqueira: What were the results of the chefschallenge?hélène baud: The chefs seem very open to shareexperiences,becausetherewerenomanagerspresent.Itwasverygoodforteambuilding&training.Christian Chytil:Didthegovernmenthavesomethingtodowiththedevelopmentoftheinitiative?hélène baud: Therewasno interferenceof theFrenchgovernment;itwasaninternalprocess.
best Practice: innovations in Warewashing
by Peter Kandels of Ecolab
Ecolabiscontinuouslyinnovatingitsproducts.Theywanttomakeapositiveimpacteverywhereitmattersandtrytodomorewithless.Theyfocusonofferingmoreservicesforacleanandsafebusiness environment, without high investments in labour timeandenergy,toreducecosts.
Apex, the new generationEcolabchangedtheformulaandcreatedhighsolidproductsinstead of liquid products. By taking out the dangerousingredients,noprotectionisnecessary.
Apexisanewproduct,developedintheUSAandsoononthemarketinEurope.
• 100%solidprogramincludingdetergent,rinseandpre-soak• Solidproductseliminatespills• Shapeandcolorcodingformaximumease-of-use• Non-corrosivechemistrytominimizetheriskofchemicalinjury• Highperformancelowphosphateandphosphorusformulas
forexcellentresults
Also,aninvestmentwasmadeintechnology.Ecolabdevelopeda new device to monitor the dishwashing operations, calleddashboardreporting.Itismoreefficientintheuseofenergyand reduces labour costs andpackagingwaste (with 95%).Safetyisallthatmatters.
Dashboardreporting• Datacapturesforeveryrackwashed• Datadateandtimestamped• WashandRinseTemps• OutofProduct–Detergent,RinseAidandSanitizer• WashTankChangeOut
Dailydetailedreportingisavailable,tounderstandexactlywhattheproblemisandwhenitoccurred.
PeterKandels
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Non labelled sanitiser cleanerBenefits• Labelfreecleanersanitizercoveringallthemarketneeds• Uniqueproductonthemarket• NohazardoussymbolonlabelandnoPPEunderCLP• FulfilsEuropeanmarketneeds• RegistrationinallEuropeancountries• PassesEU-norms• AccordingEuropeanBiocidalProductDirective
GreaseliftAnew strongdegreaserwhich isbotheffectiveand safe touse.Noprotectiveequipment is neededbecause there is nocorrosiveintheproduct.• Aseffectiveascorrosivedegreasers• Aluminiumsafe• Requiresnoglovesorgoggles• Nounpleasantflashbackorodour• Foamforverticalcling• Biodegradable• AvailabledispensedorRTU
best Practice: food Waste from a Sales Perspective
by Warren Dietel of Puff ’n Stuff Catering and Jim Zilli of
Zilli Hospitality Group
What is branding?Branding isallaboutdefiningyourcustomerexperienceandreputation.Sohowdoyoureinforceyourbrand?• Companybrand–howdoestheworldperceiveyou?• Individualbrand–whydoyouworkthere?Whatisyour
experienceandbackground?
Qualifyyourcustomer!Who,what,when,where?Makesureyoulisten,butactivelymanageaswell.Stayonpoint,butknowhowtomovethemthroughthesalesprocess,andalwayspositionyourselfasanexpert.
Presentation Offeryourclientsavirtualtourofyourpropertieswithe.g.aniPad.Thisway,theycangetasenseofthelocationandthepossibilities.Walkthroughthecreative/culinary/innovativesideofthevenue.Giveyourclientssomebackgroundinformationonyoursalesteamandinvolveyourchefsintheprocess,whichisneededforcustomerintimacy.Itisveryimportantthatthecustomergetsinvolvedandgetsaglimpseofyourcorporateculture.
Anotherwaytocommunicatewithyourclientsistouseachatline.Don’tuseitforcorporatedrivencommunication,butuseittoofferalisteningeartoyourclients.Peoplearecommunicatingallthetime.ProvideatoolforQ&A.Responsescanbecreatedonbeforehand,butmakesure tokeep itnon-roboticandaspersonalaspossible.
Referral marketingPuff ‘n Stuff Catering has created an online venue guide;awebsitewithin theirownwebsite.Via the venueguide thecaterer refers to the venue, and the otherwayaround. Thistwo-waytrafficisgreatforGooglerankings.Thereisnoneed
for using Search Engine Optimization, it grows organically.Around66.000uniquevisitorsvisitedthevenueguideinoneyearsinceitsimplementation.
Standardised systems to reduce costly wasteIt is a fact, that food and operations costs continue to rise.Thefinancialsqueezebetweentheretailpriceandthecostoffoodandoperationsoftenresultsinareductionofbottomlineprofits.SomeofthebestpracticesthatweresharedbyJimZilliandWarrenDieteltocombattheserisingcostsare:• Developstandardisedsystemstoreducecostlywaste• Usemenuengineeringwhendesigningcost-effectivemenus• Determinetrueproductionandoverheadcosts• Effectivepurchasingpractices
Tomake sure your team is achieving the set goals,make sureeverybodyisinvolved.Maketheteamresponsibleforthesuccessesofthecompany.Givetheteammoreleadershiptoachievethebestqualitycontrolpossible.Formingateamwithinyourteamthatisfocusedonquality,whichdevelopsfoodandservicestandards,isagreataddedvalue.
JimZilli&WarrenDietel
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Efficientteams1.Blendfood&laborcosts• Laborisasignificantportionofmenucost• Example:Lobsterisahighfoodcost,butislowinlaborcost
2.Utilizetechnologyto:• Scalerecipes&prep• Determinerequireditems
3.Leveragesmallefficiencies• Howmanychefschopparsleyeachday?• Considerofferingscrewtopwine
4.Letyoursoftwaredotheheavylifting
5.Pricing• Setabasesellpriceforeachmenuitem
• Usesoftwaretomark-upbasedonvenuecommission,otherfactors
• Puta“CleanupandDisposables”chargeperperson intoeverymenu
6.Venues• Developdifferentmenusfordifferentvenues
7.Labor• Electronic&smartphonetechfortime&attendance• Staggerlaborarrivinganddeparting• Captureaccuratetimeforworkproduced
lunCh by CEntro turiStiCo AlbErghiEro
CIASA DE GAHJA
After the morning session with Best Practices, the attendeestravelledto‘CiasadeGahja’foralunchbyhotelschool‘CentroTuristicoAlberghiero’.Thestudentsoftheschoolhadpreparedalunchandapresentationabouttheir‘TastethePast’theme.Thisthemefocusesonlocalandseasonalproductsandrecipes,withmainingredientsfromfivecategories:pork,rabbit,beef,asparagusandtrout.Theschoolfocusesonsharingknowledgebetween elderly professionals, with great knowledge andexperienceaboutthelocalandseasonalproductsandrecipes,andthestudents.
AllthebestpracticesthatwerepresentedduringtheSummerGeneralAssemblywillbepublishedonaprivatepartoftheEPCASwebsite.PleaseContacttheEPCASSecretariatifyouhavenotreceivedyourlogininformation.
StudentsofCentroTuristicoAlberghiero CarolineSnelling,PeterVisscher&LucianoMoro ItalianMasterChefs
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ClaudioPedrotti,MelissaDietel&WarrenDietel
BestPracticesatElectrolux
IMagredi
ArturJunqueira,RuediBachmann&PeterKandels
ToineManders&Dorri
eEilers
St.FrancisConvent
FernandoSantos&
EugèneSwalen
ViewfromIMagredi
Marie-LuiseWeiss,CharlesvanGoch&ChristianChytil
AlettavanderVinne,Anc
aMitu,
CálinMitu&EduardTelit
syn
StéphanievanOorschot,MaartjeBeijsens,AlettavanderVinne&ElveraWeusten
EPCASinfrontofCityHall
LunchatElectrolux
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SimonHaastrup,MischaSchmitt,MarcoChrist&EugèneSwalen
ToineManders
WinefromAziendaAgricolaSpadafora ChamberofCo
mmerce
ThomasKascha,CharlesvanG
och
&StefanoGiovanzani JimZilli,CharlesvanGoch,AlessandroBarb
isotti,
WarrenDietel&GeorgBroich
EstherdeVaal&HenkVerhaest
ArnaudRannou&EdwinWesterbeek
WarrenDietel
HenkVerhaest,AnnVerdu
yn,
XavierFruy&ElveraWeus
ten
LunchpreparedbyEP
CASchefs
CálinMitu&HenkVerhaest
27
see you In maastrICht!
Savethedate:WinterGeneralAssembly| DuringFebruary2nd-4th2014
ePCas seCretarIat | P.o. box 4260 | 6202 WC maastrICht | the netherlands | e. [email protected]. +31 43 356 10 91 | f. +31 43 326 42 63 | tWItter: @ePCas1 #ePCas | WWW.ePCas.eu