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

5

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

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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

7

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.

16

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

18

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.

22

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

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see you In maastrICht!

Savethedate:WinterGeneralAssembly| DuringFebruary2nd-4th2014

ePCas seCretarIat | P.o. box 4260 | 6202 WC maastrICht | the netherlands | e. offICe@ePCas.eut. +31 43 356 10 91 | f. +31 43 326 42 63 | tWItter: @ePCas1 #ePCas | WWW.ePCas.eu