lycar aletta appendix 10 mangement summary las vegas

24
WINTER GENERAL ASSEMBLY 2013 MANAGEMENT SUMMARY MARCH 8TH - MARCH 13TH MIRAGE HOTEL LAS VEGAS

Upload: alettavandervinne

Post on 07-Apr-2016

220 views

Category:

Documents


4 download

DESCRIPTION

 

TRANSCRIPT

Page 1: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

Winter General assembly 2013

manaGement summary

march 8th - march 13th • miraGe hotel las VeGas

Page 2: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

table of content

3. introduction

4. list of attendees

5. friday march 8th

5. Welcome drinks & bites – mirage hotel

6. saturday march 9th

6. OfficialEPCASMeeting–MirageHotel

13. CombinedmeetingEPCAS&CatersourceTopGun

14. Dinner–RestaurantJaleo,CosmopolitanHotel

15. SunDAy,MARCH10th

15. OfficialEPCASmeeting-MirageHotel

19. “MeettheEuropeanPartyCatererAssociation”

19. WelcomeReceptionCatersource-MirageHotel

20. MOnDAy,MARCH11th

20. TrendTour

20. HarmonyatHardRock-HardRockCafé

21. TuESDAy,MARCH12th

21. CatersourceTradeshow

21. CATIEAwardCeremony

22. TOPGunATTEnDEES

23. SAvETHEDATE:SuMMERGEnERAlASSEMblyITAly29-31July

Page 3: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

introduction

Dear(potential)EPCASmember,

WearehappytopresenttheManagementSummaryoftheEPCASWinterGeneralAssembly2013,which tookplacefromMarch8thuntilMarch13thinlasvegas,nevada.OninvitationbyCatersourceConference&Tradeshow,agroupof35EPCASrepresentativestravelledtolasvegasforthisGeneralAssembly.

Theprogrammestartedwithwelcomedrinks&bitesattheMirageHotel,wherethetraditionalintroductionroundtookplace, in which the attendees were asked to talk about“What’skeepingthembusy”.

On March 9th, the day started with the official EPCASmeeting. besides the financial and legal matters, theSummerGeneral Assembly 2013 in Italy was presented,andtheresultsofthefirstQuarterlyEPCASMonitor(QEM)benchmark were discussed. After a combined lunch withCatersourceTopGun,theEPCASequivalentinAmerica,thedaycontinuedwitha jointmeetingwith theattendingTopGunmembers. Intheevening,theTopGunmemberswereinvitedto jointheEPCASdinneratrestaurantJaleo intheCosmopolitanHotel.

OnSunday,theEPCASmorningmeetingwasledbyPeterKandels(representativeofCommitteeofRelatedbranchesmember Ecolab) and covered the topic “Food Waste”.FollowingtheofficialEPCASmeeting,severalEPCASmemberstookpartinasessionoftheCatersourceConference:“Meet

theEuropeanPartyCatererAssociation”.Intheevening,theCatersourcewelcomereceptiontookplaceatthepoolareaof the mirage hotel.

OnMarch11th,after theopeninggeneral session of theCatersource Conference, the EPCAS attendees went on atrendtourinlasvegas.TheattendeesvisitedtheExcaliburHotel,theheadquartersofZapposandendedthetrendtouratthe108thflooroftheStratospherehotel.Intheevening,the“HarmonyatHardRock”eventtookplaceattheHardRockCafeontheStrip.

March12thwasthefirstdayoftheCatersourceTradeshow,whichthememberscouldvisitindividually.Intheevening,theCATIE Award Ceremony took place and we are proud toinformyouthatpotentialEPCASmemberTheConcertoGroup(uK), represented by Richard Groves, won the “SignatureEuropeanCaterer”Award.ThedayendedwithadinnerwithallEPCASattendees,asofficialendoftheprogramme.

WelookbackonatrulysuccessfulWinterGeneralAssemblyandwith thisManagement Summary,weprovide you theopportunity to lookbackon theeventsduring theWinterGeneralAssemblyandgivethemembersthatwerenotabletoattendanopportunitytocatchupwiththeEPCASmatters.

WearelookingforwardtowelcomingyouattheSummerGeneralAssembly2013,whichwilltakeplaceinPordenone,Italy,fromthe29thuntilthe31stofJuly.Theofficialinvitationwillfollowshortly.

Withkindregards,OnbehalfoftheEPCASboard,

PetervisscherEPCASPresident

the mirage hotel

lasvegasboulevard

3

Page 4: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

EPCAS Country AmbASSAdorS & ProSPECtivE Country AmbASSAdorS

noudvandenboer KoninklijkevandenboerGroep

MarcoChrist ChristParty&Catering

XavierFruy FruyFinestFoodCatering

Annverduyn FruyFinestFoodCatering

ErikvanWelzen ErasmusCateringServices

alessandro barbisotti backstage catering

FrankSteffen SteffenTraiteur/EPCASAdvisoryCouncil

TomSteffen SteffenTraiteur

DmitryPukhov DiamondCatering

AndreyGorozhankin DiamondCatering

martin færgemann Kai thor catering

tina færgemann Kai thor catering

JurgenvanWijngaarden vineyardCompany

RichardGroves TheConcertoGroup

WimWiersma OfficialnetworkCateringEvents

Georgbroich EPCASboard/broichCatering&locations

list of attendees

EPCAS boArd

Petervisscher EPCASPresident

CharlesvanGoch EPCASboard/MiseenPlace

Georgbroich EPCASboard/broichCatering&locations

Officieel Netwerk Catering Events

ONCE

EPCAS SECrEtAriAt

Maartjebeijsens boardEPCASFoundation

StéphanievanOorschot EPCASSecretariat

Alettavandervinne EPCASSecretariat

EPCAS CollAborAtion PArtnErS

WarrenDietel InternationalCaterersAssociation/Puff’nStuffCatering

PaulineHoogmoed Catersource

CarlSacks CatersourceTopGun

HansSteenbergen FoodInspiration

Arjandeboer FoodInspiration

ToineManders AlDEGroup/EPCASAdvisorycouncil

MaartenPoels FERCO/EPCASAdvisoryCouncil

EPCAS CommittEE of rElAtEd brAnChES

thomas Kascha sd trading

bartvoorvaart SDTrading

PeterKandels Ecolab/EPCASAdvisoryCouncil

bartleemans KoppertCress

nicolasMazard KoppertCressuSA

StephanSchuschke MiseenPlace

JérômeDroin TraiteurdeParis

4

Page 5: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

friday march 8th

WElComE drinkS & bitES – mirAgE hotEl

TheWinterGeneralAssemblystartedwithwelcomedrinks&bitesattheMirageHotel.Theattendees,consistingofbothmembersandpotentialmembers,gotthechancetointroducethemselvesby

answeringthequestion“What’skeepingmebusy”.

TomSteffen,XavierFruy,

Annverduyn,

alessandro barbisotti & frank steffen

toine manders & noudvandenboer

MarcoChrist,PeterKandels&Geor

gbroich

WimWiersma,MaartenPoels&CarlSacks

Warren dietel &Maartjebeijsens

Georgbroich&StéphanievanOorschot Annverduyn&Alessan

drobarbisotti

bartleemans,WarrenDietel,Erikva

nWelzen

&Petervisscher 5

Page 6: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

saturday march 9th

offiCiAl EPCAS mEEting – mirAgE hotEl

Introductionandlegalmatters–byPetervisscherAfterawordofwelcomebyEPCASpresidentPetervisscher,thefirstpointontheagendawerethebylaws of the EPCAS Association. The association was officially founded in2012,whenthearticlesofassociationweresignedduringtheWinterGeneralAssembly2012.Sincethen,theEPCASboardhasbeenpreparingthebylawswhichnowhadtobeapprovedbythemembers.PetervisscherwentthroughthebylawsperarticleandaskedforcommentsorremarksoftheEPCASmembers.

Peter Kandels In article 3, the branche mentioned is‘hygiene’.Canthisbechangedin‘foodsafety&hygiene’?

Afteravoting,allEPCASattendeesagreetothechangesinthedocument,whichwasthenconsideredformal.

ThesecondpointontheagendawastheCode of Conduct. The two newarticles, concerning the participation in theQuarterlyEPCASMonitorandthefoodwasteawareness,were approved by the attendees and therefore thechangesintheCodeofConductwerealsomadedefinite.

regarding the membership contracts, Peter visscherpresentedtherecentchangesregardingtheagreement:• The term has changed to yearly, from the 1st ofJanuaryuntilthe31stofDecember• TheinvoiceperiodhaschangedtoDecember

Itwasagreedupon,thattheEPCASSecretariatwillsendeachmembertwocopiesofthenewcontract,thenewcodeofconduct,andthebylaws,inordertobesigned.

Finance–byGeorgbroichGeorgbroich,treasureroftheEPCASboard,presentedthestatusofthefinanceoftheassociation.Thefinancialresults of 2012 could not yet be presented, as thesestill need tobeauditedby theaudit committee.ThesewillbepresentedduringtheSummerGeneralAssembly2013.

updatevisits&events–byStéphanievanOorschotStéphanie van Oorschot gave an update about theactivities of the EPCAS board & Secretariat since theSummerGeneralAssembly inCopenhagen. She coveredmarketing&communicationmatters,anupdateaboutthepotentialandnewmembers,aswellasthevisitsthatweredonebytheEPCASboard&Secretariat.

Marketing & communicationSincetheSummerGeneralAssembly,theEPCASSecretariathasregularlysentoutnewsletterstotheEPCASmembers,tokeepthemupdatedaboutcurrenttrends,developmentsin the market, news from other members as well as theactivities of the board& Secretariat. Further, an EPCASFacebook group has been set up. In this private group,theEPCASmemberscanalso share their thoughts, ideas,recipes,pictures,etc.,inaprivateenvironmentwhichisonlyvisibleformembers.

Potential and new membersTwo potential members of EPCAS attended the WinterGeneralAssemblyinlasvegas:• Christ Party & Catering (Germany), represented by

marco christ• The Concerto Group (uK), represented by Richard

Groves

SincetheSummerGeneralAssemblyinCopenhagen,threenewmembershavejoinedtheassociation:• FauchonRéceptions(France),representedbynathalie

GoubandandChristopheRenard• Diamond Catering (Russia), represented by Andrey

GorozhankinandDmitryPukhov• Fruy Finest Food Catering (belgium), represented by

XavierFruyandAnnverduynVisits by the Board & Secretariat• In September 2012, the board & Secretariat visited

Goosse Traiteur (belgium) in liège and met up withPascalGoosseandAlainPappaert.

MartinFærgemann,JurgenvanWijngaarden,PeterKandels,Alessandrobarbisotti& toine manders6

Page 7: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

• Inthesamemonth,PetervisscherandCharlesvanGochvisited london and met up with Richard Groves (TheConcerto Group), Richard beggs (Moving venue) andCharlesSmith(AtyourService).

• laterthatmonth,Martinvannierop(RAICatering,Thenetherlands)wasvisitedbytheboard.

• TheEPCASAdvisoryCouncilgot together inbrussels inOctober,todiscusstheprogressofEPCAS.

• Also in that month, a group of EPCAS representativesvisited“SIAl” inParis.boardmemberMaartjebeijsensmetupwithThomasKascha(SDTrading),Georgbroich(broich Catering & locations), nathalie Gouband andChristophe Renard (Fauchon Réceptions), and joined anetworking event by Committee of Related branchesmemberTraiteurdeParis.

• During the Traiteurs de France general assembly inDeauville (France) in november, Advisory CouncilmembersHenkverhaestandArnaudRannourepresentedEPCAStogetherwithboardmemberMaartjebeijsens.

• Also in that month, the foodwaste steering committeecametogetherinEindhoven,andStephanSchuschkeandMaartjebeijsensvisitedtheInstituteofCulinaryArt(ICA)gathering in berlin.

• In January 2013, Charles van Goch and Peter visschertravelledtolondonforthesecondtime,tovisitRichardGroves(TheConcertoGroup),CharlesSmith(AtyourService),PhilippMosimann(Mosimann’s)andMichaelGray(HyattRegencytheChurchill). Theyalsomet upwith thebritishHospitalityAssociationandtheInstituteofHospitality.

• The nextmonth, a visit to Spain took place, where theEPCASboardmetupwithManuelMorenonieto(MallorcaCatering)andManuelOtero(EPCASAdvisoryCouncil).

• AlsoinFebruary,atriptoItalytookplacetostartthepreparationsfortheSummerGeneralAssembly2013.During that trip, the board met up with Alessandrobarbisotti(backstageCatering)andAlbertoSbalchiero(ElectroluxProfessional).

• laterthatmonth,afoodwastepaneldiscussiontookplaceduring the“Taste&Traiteurs”event inbrussels.EPCASmembersnoudvandenboer(KoninklijkevandenboerGroep),MaartenPoels (FERCO), ToineManders (AlDEGroup/EuropeanParliament)andbartvandendooren(GourmetInvent)interactedinthislivelydiscussion.

SummerGeneralAssemblyItaly–byMaartjebeijsensMaartjetalkedabouthervisittoElectroluxProfessionalinItaly,whichhasbeenapotentialCommitteeofRelatedbranchesmemberforthebranche‘kitchenequipment’foracoupleofyears,andhowElectroluxProfessionalexpressedtheirinterestininvitingtheEPCASmemberstotheirheadquartersinItaly.byhostingtheSummerGeneralAssemblythere,theEPCASmembers canbegiven theopportunity tobring their chefsalongtofollowworkshopsandbestpractices,andtogivethechefstheopportunitytoexchangeknowledgeaswell.

Maartjeaskedtheattendeeswhethertheythinkthattheirchefwouldliketojoinaswell.

Xavier Fruy Wewouldhavetolookatthepossibilities–itisinthemiddleofthesummerholiday.

Frank Steffen Theholidayplanningmightbeanissueforusaswell,asthiscannotbechanged.Wemightbeabletobringoneofourchefs.

Marco Christ The languagemight be an issue for ourchef,butifwecantranslate,thatwillnotbeaproblem.

Richard Groves Itisalwaysgoodtotakechefstoanewenvironment.Itisquiteabusyseasonforus,butIthinkitcouldworkout.

Bart LeemansImightbeabletobringsomenewitemsbyKoppertCress,andwecouldprovideamasterclassorbestpracticeaswell.Itisaverygoodidea.

Erik van WelzenApart from the timing, itwillbeveryeducationalforourchef.

Noud van den Boer Ifourheadchefcannotmakeit,wecansendoneofourotherchefs.Asfaraslanguagesareconcerned,Ibelievethatifsomeoneworksonsuchaposition,heshouldbeabletomanagehimselfinaninternationalenvironment.

Tina Færgemann Ithinkitisagreatideaandourchefwilldefinitelyenjoyit.

Maarten Poels Wehavehadagreatexperiencewithchefsfromaroundtheworld,itisveryeducational.Wedonotcurrentlyofferalotofexchangeprogrammessothiswillbeexcellenttraining.

TheEPCASboard

7

Page 8: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

Alessandro Barbisotti Idon’tbelieve the languagewillbeanissue.It’scooking–wejustneedtomakethemwork together. It will be interesting to see how theyrespond.

Toine MandersWoulditbepossibletovisitfoodgrowersin thearea, sowecan seehowcertainproductsareproduced?Wecan then take thefreshgoods, soourchefscanprepareamealwithit.

Peter KandelsEcolabcouldhostapresentationorbestpracticethatwillappealtothechefs.

Xavier Fruy Asideprogrammeforthechefswillhavetobeorganised,parallelprogramming.

Georg Broich This is a great example of sharingknowledge,oneofthepillarsofEPCAS. Frank Steffen We could do this annually, to ensurenetworking amongst our chefs as well. Perhaps wecanlookintospecificdayworkshopsforourchefs, tocontinueonworkingtogether.

Maartje finalized by mentioning that the secretariat willvisitItalyagaininApril,andthattheEPCASmemberswillreceiveadditionalinformationconcerningtheprogrammeata later stage.

FoodExecutiveEurope–byCharlesvanGochCharles presented the proposal for the new event, FoodExecutiveEurope(FXE),whichwill takeplaceonFebruary3rdand4th,2014.Heexplainedwhytheeventisorganized:becausesomethingsimilardoesnotyetexist.

ThepillarsofFoodExecutiveEurope:1. networking2. Content – FXE is organized in collaboration with

FoodservicenetworkEurope,whowillbeinchargeofthecontentoftheevent.

3. ExperienceCenter–thereisnotradeshowatFXE,thecentralareaisanexperiencecentertoshowthenewesttechniques,innovationsandinitiatives.

4. Facts&Figures5. Awards– theColumbus Trophy (foodservice)and the

EuropeanCateringAwardwillbeaprominentpartoftheprogrammeofFXE.

6. maastricht

After Charles’ presentation on the event, the attendeesweregiventheopportunitytogivecommentsontheplanfortheevent.

Noud van den BoerWhydon’twechooseaEuropeanfood executive of the year? Someone who didsomethingspecial,inasustainablecontext?

Xavier Fruy It seems tobea very largeevent, and

wearejustasmallcompany.Won’ttherebeagapbetweenusandtheCEO'softhelargesthotelchains?

Frank SteffenIthinkitwillmostlybeinterestingtothelarger companies, and not to a small caterer fromluxembourg.

Tom SteffenIamsearchingforourinterestsandhowwecanadapt.Idon’tseeusexchangingknowledgewiththegueststhatwillbeattendingtheevent,becauseofthedifferenceinsize.WehaveabasewithinEPCASto exchange information freely, so I thinkwewoulddefinitelyneedsometimewithonlyourgroup,besidestheFXE.Iwon’tgetthesameoutputfromFXEasIgetfromEPCAS.

Richard Groves If the senior peoplewill attend, youneed to guarantee that they leave with somethingvaluable,withnewknowledgeandexperiences.

Toine Manders It isgoodtofurtheranalysethegoalofFXE,and theaddedvalueofFXE for theEPCASmembers.

toine mandersOfficialEPCA

Smeeting8

Page 9: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

Erik van Welzen youhavetobesurethatallattendeesspeakthesamelanguages. If thebenefitforEPCASmembersisclearlyformulated,itwillbeokay.

Noud van den Boer Iamveryimpressedbythisinitiative.Ihaveattendedtheworldfoodprogrammeandtheworldeconomicforumandatthoseevents,thefocusison“howcanwemaketheworldabitbetter?”.Ifyoucantranslatethatthemetoaneventthatisfocusedonfood&hospitality,thenEPCASshoulddefinitelybeapartofit.

Maarten PoelsIhaveneverseenanythingcomparable,it canbeofgreatvalue. It is important tocreateaplatformwhere theexecutives can speak freely. I’mstillmissingthelinkbetweenEPCASandFXE–howisitconnected?What’sinitforEPCAS?

Alessandro Barbisotti I will definitely be there,because I believe that eco and bio is the future offood&hospitality.Further,Ibelievethatthedifferentattendees can really learna lot fromeach other iftheyareopentosharingknowledge.

Peter KandelsIfwecancreateanatmospherethatisas valuableas theworldeconomic forum,anyCEOthatisnotinvitedwillbehighlydisappointed.Ifthatpositioning isachieved, itwillbeagreatevent thatmanywouldwanttoattend.

Stephan Schuschke WhenCharles talks aboutCEO’s,what he means is ‘decision makers’. The EPCASmembersarealldecisionmakers,andtherefore,theyhavesomethingtoadd.

Georg Broich Itisnotaboutthesizeofthecompany,it’sabouthavingavision,ahorizon.

Charles van Goch I think it is ‘old world’ to believethatCEO’sarethemostimportantintheindustry.Thedevelopmentofpeopleisthefuture.ACEOcantalktoasmallcaterer,andtheycanbothbeinspiredbytheirconversation.

Noud van den BoerThesmallcompaniesthatjointheworldeconomicforum,arethebigcompaniesofthefuture.Theyaretheonesthathaveanedge.EPCASshouldparticipate,becauseeachoneofusmightbetoosmallortooirrelevanttobeamongthebigguys,butalltogetherwereallyhaveasubstantialopinion.

Peter Visscher WehavetodevelopEPCAS,anentitythatbecomesbetterandmoretransparenteachday,and that we all benefit from. As a group, we canreallylearnfromeachotherandwecanalsoreallylearn from fXe.

Chef’sprogramme–byPetervisscherPeter visscher emphasised that exchanging ideas betweenchefsisnotaseasyasitsounds.Chefsaredifferentintheircommunicationandpersonality.Heaskedtheparticipantswhattheprogrammeshouldlooklike,howitfitswithintheoverallEPCAS programme and whether it should be completelyseparateorshouldcontaincombinedsessionsaswell.

Peterproposedtoorganizeasmall‘focusgroup’withEPCASmembersthatarewillingtocomeupwithideasforthechefsprogramme. Ann verduyn, Andrey Gorozhankin, DmitryPukhov,XavierFruyandMartinFærgemannvolunteered.

QuarterlyEPCASMonitor–byAlettavandervinneandPetervisscher

TheQuarterlyEPCASMonitor(QEM)isthebenchmarkforPartyCaterersacrossEuropecreatedbyEPCASinordertohelpacatererexaminehis/herbusinessprocessesandcomparethemwiththeprocessesofcompaniesinthesamesector, indicatingwhereacaterercanimprove,ashe/shescoresbelowtheaverageofthepoolonacertainprocess.

The caterer should therefore learn how others do things,adaptittohis/herownorganizationandimplementit.Afterexecuting the business processes, collect the new resultsandanalyze thesewith helpof theQEM.Adaptagain toimproveforthefuture.Intoday’scurrenteconomicclimate,wecannotaffordtostaystaticandneedtocontinuouslyimproveourselves.ThereforethemorefrequenttheQEMisfilledout,themoreuseithastohelptheEPCASmembersanalyzeandimprovetheirbusinessprocesses.

9

Page 10: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

Together with Paul de Weger, from theindependent EPCAS Collaboration PartnerAmplixsInteractionManagement,EPCASsenttwoinventoryroundsin2012toallEPCASmembers,

tofindoutwhatisdesiredbythememberstomeasureintheQEM.basedontheseresults,thequestionsfortheQEMwherecomposed.TheQEMSteeringCommittee,foundedin2012,definedandfinalizedthequestionstohelpfocusonthepartycatering market.

Thefirstsurveywassentoutneartheendof2012to32caterers(16members,10potentialand6nationalassociations).Ofthe32,11surveyswerereturned(34%responserate).

HélènebaudTraiteurs de France

PierreSmitsEPCAS Advisory Council

tom steffenSteffen Traiteur

carl sacksCatersource Top Gun

10outof16CountryAmbassadorsfilledoutthefirstQEM,resultinginaresponserateof62,5%.Theaimforthenextsurveyis100%,asallmembershavecommittedthemselvestotheQEMbybecomingamemberofEPCAS.

TheQEM results from the first roundwerepresentedbyPetervisscher,EPCASPresident.Thecompanieswhofilledout the first round, received their results compared withtheaverageofthetotalpool.Duringthepresentationoftheresults,theEPCASmembersanalyzedtheresultsasawhole,butalsoanalyzedthequestionstodiscusswhattheresultsmean.Isitarelevantquestion?Wasitinterpretedcorrectlybyeveryone?Canweimproveit?ThequestionsoftheQEMwerescrutinizedinordertoimprovetheoverallQEMforthefuture.Thecontinuousprocessofimprovementapplieshereaswell.

ResultsofthefirstQEM1. General opinion on the Economic Situation of the party catering market

in 2011 6.2in 2012 5.8in 2013 5.3Average 5.8

Peter Visscher The general opinion on the economicsituationofthemarketisratherrealisticallyanswered;itisperceivedasbeingworseeachyear.

2. Growth in annual turnover in percentages

Actual2011(inpercentages) 47budgeted2012(inpercentages) 33

Theseanswersinformusthatthereisagrowthof47%inturnoversince2010in2011.Thishasmostprobablybeeninterpretedincorrectlyassomemayseea4%increaseas104%andothersas4%.Thisquestionwillbeadaptedtobecome clearer.

3. Percentage of business generated from corporate and private events

Private2011 18Corporate2011 82

Private2012 17Corporate2012 83

EPCAScaterersfocusgenerallyoncorporatecontracts.

4. Productivity level of staff

Whatistheproductivitylevelof[companyname]?

Actual2011: €194672budget2012: €217016

Whatistheproductivitylevelofthekitchenstaff?

Actual2011: €223286budget2012: €225202

Whatistheproductivityleveloftheservicestaff?

Actual2011: €161292budget2012: €164001

10

Page 11: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

7. Average size of events catered

Howmanyeventsare2067

cateredeachyear?

Whatistheaveragesizeofan128

eventhostedby[companyname]?

Peter Visscherthenumberofeventscateredisnotveryinterestingtoknow.Whataboutbeing interested intheturnoverperevent?

Noud van den Boeritsaysalotaboutthestructureoftheevent,ifyoucompareitwiththerevenue/turnover.If you want to see what kind of structure the grouphas,dailybusiness,mixedtypesofeventsoracoupleofverylargeevents, thatmightsaysomethingoftheinterestthatyouhave.

Aletta van der VinneWhenthebenchmarkisbigenough,itcanbeusedasafiltertocompareyourcompanytothosewiththesameamountofevents.

Toine Manders it will also say something about theeffectivity. Ifyouhaveacoupleof largeevents,youshouldbemoreeffectiveandefficientthanifyouhavesmallerevents,especiallyregardingfoodwaste.

Peter Visscher acoupleofquestionsmighthavetobeaddedtobemorein-depthregardingthistopic.

8. Staff ratio FTE vs. Flexworkers

HowmanyFTEsareemployedby[companyname](noflexworkers)?

Actual2011(FTEs) 65budgeted2012(FTEs) 65

Whatisthetotalnumberofhoursworkedbyflexworkers?

Actual2011(hours) 67917budgeted2012(hours) 64611

65FTEtotalto122,200workinghours.Therefore1/3rdof total manpower used is flex workers, 2/3 are ownpeople.Isthisproductive?

These answers inform us that one staff member bringsin on average € 194.672,- per year. EPCAS estimates1880 hours per FTE (47 weeks x 40 hours). Thereforeoneemployeeproduces€103,55perhour.Thisquestionwillbeadaptedtohelpreadtheproductivity levelperhour, insteadofperyear,as it ismoreunderstandable,especiallywhencomparingkitchenandservicestaff.

5. Percentage of economic footprint concerning food purchased

local(within50km/milesofcompany) 55Regional(within100km/milesofcompany) 19national(within[land]) 32Imported(outside[land]) 16

ItisobviousthatthetrendaboutgoinglocalisincorporatedbytheEPCASmembers,althoughifyoubuyfromalocalsupplier,suchastheMakro,itdoesn’tmeanthattheMakrohasn’timportedit,causingalotoffoodmiles.

6. Total amount of food wasted per year

Whatisthetotalamountofgarbage70

disposedintons(=1000kgs)peryear?

Whatisthetotalamountoffoodwasted63

intons(=1000kgs)peryear?

63outof70tonsofgarbageisfoodwaste.Thisis90%ofallgarbageproducedbyacaterer.WehopetobeabletomeasureadeclineinthispercentageovertheyearswiththeQEM.

Tom Steffen Itwouldbenicetoseetheamountoffoodwastedinperspectivewiththetotalsales.

JurgenvanWijngaarden,PeterKandels,Alessandrobarbisotti,ToineManders&MaartenPoels Petervisscher 11

Page 12: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

9. Average payroll costs

Richard Groves the fulltime staff is always themostexpensive because it includes your chefs, salesmanagers,etcetera.Idon’tunderstandwhyweneedthosequestions.

Noud van den Boer We are certainly interested inhearing how much my fellow EPCAS members payfortheirflexworkers.youcanrelatetotheEuropeanbenchmark and if you would normally say that itwould be 17 euro on average and your companypays20or21euro,youhavetointerpretthat.Whyisit?DidInegotiatewrongly,amIoverstaffed?TheseareexamplesofwhattheQEMcanprovideyou.

WhatistheaveragewageperhourforFTEs(fixedstaff)?

Actual2011: €17budgeted2012: €17

Whatistheaveragewageperhourforflexworkers?

Actual2011: €13budgeted2012: €13

10. Finance

Thefinancialquestionsgaveanincompletepictureofthemarket.Asuggestionistosurveyhowthe100%turnoverisdividedupintocostsandnetprofit.Theassemblyagreedtothissuggestion.

Ideasforextraquestions:

Peter Visscher Howdoyougetpaid?Whatproportionispriortotheeventasadepositandwhatproportionafterwards?

FutureoftheQEMWhat should be the frequency that the QEM must be filled out?

Noud van den Boer 4timesperyear.Ihavedifficultyunderstanding that it is difficult to fill it out. As aprofessional company inanybranch, thesekindsoffiguresshouldbegeneratedonaweeklyormonthlybasisforyourself. Ifyoudon’t lookatthesefigures,youdon’t really havean ideaofwhat’s comingupand approaching you. These parameters are veryvaluable to fill out for your company. It will alsobecomeeasiertofillitoutasitbecomespartofyourroutine.

Toine Manders you canask to send in the figures4timesperyear,andmakeareportbackeveryhalfyear.Iwouldliketoknowwhichsoftwarethecaterersareusingtocompilethosefigures.

CombinEd mEEting EPCAS & CAtErSourCE toP gun

ThecombinedmeetingwiththeattendeesofEPCASandthemembersofCatersourceTopGunstartedoffwithapresentationbyCarlSacksaboutTopGunandbyPetervisscheraboutEPCAS.

Duringshortspeeddatesessions,twoAmericanattendeeswere paired upwith one European attendee to answerquestionssuchas:

• Whatdoyouhaveincommon?• Whatisthecurrentmarketsituationinyour state/country?• Howdoyouseethefutureofyourcompany?

Thecombinedmeetingcontinuedwithapaneldiscussion,in which three EPCAS members and three Top Gunmembersparticipated.FromEPCAS,theparticipantswerenoudvandenboer(KoninklijkevandenboerGroep,thenetherlands),RichardGroves (TheConcertoGroup,uK)and Xavier Fruy (Fruy Finest Food Catering, belgium).FromTopGun,theparticipantswereMikeRabe(Creations

TheEPCASpanel:XavierFruy,Rich

ardGroves

&noudvandenboer

TheTopGunpanel:MikeRabe,MarkMichael&MatthewMazzone12

Page 13: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

inCatering,Hawaii),MarkMichael(OccassionsCaterers,Washington D.C.) and Matthew Mazzone (MazzoneHospitality,newyork).

Duringthepaneldiscussion,themaintopicwas“whatarethe similarities and differences between theuS and Eucatering markets?”. Moderator Carl Sacks (CatersourceTopGun)askedtheparticipantsacoupleofquestionsinordertoanswerthemaintopic.

What are the current problems in the market?

Richard Groves new businesses thrive during therecession, by undercutting the bigger businessestogainmarket shareand reputation.now that therecessionisgrowing,thesmallcompaniesaregrowingalso, and are creating more competition. During arecession, corporate clients don’twant to show thattheyarespendinga lotontheevents theythrow. Ifanoldercateringcompanyisused,thisisassociatedwithbeingmoreexpensive,whichinturnmakesthat

companylookasiftheyarespendingmore.Inthesetimesofeconomiccrisis,companiesdon’twanttoshowthattheyspendalotofmoney.Thereforetheychoosefor the small, relatively new catering companies.From here these new companies grow, gain morereputation,andinturncreatemorecompetition.

Noud van den Boer Creativity ishardtoshow,whenyoumake a lot of different products.We produce

between60.000and70.000differentproducts.Howdoyousellthese?Appleputsallitscreativityintoonephone.KoninklijkevandenboerGroepstrivestodothisaswell.Wehave streamlinedourproducts intomenusandselltheseasone.Thishelpswithproductionandreducescosts.Thereare3*Michelinrestaurantsthatonlyserveone‘menuoftheday’,sowhycan’twedothatasacateringcompany?Thechefsincateringbelieve that their customers don’t want to eat thesamethingsaslastyear.butifitisgoodenough,theywillorderitagain.likeonedoeswiththeirfavouritedishinarestaurant.Whynotbringthisconcepttothecateringindustry?

Mark Michael Weddings are our biggest market,andwe notice that parents are spending less, andthebridesarespendingmoreoftheirownmoneyontheirwedding.Wehavetojustifythereasonforthespending,morethanweusedto.

EPCAS&TopGunMichaelMorin,GregZiegenfuss&

FrankSteffen

JeffWare,JonathanJennings,Tina

Færgemann&

DavidSandlerMatthewMazzone,StephanSchuschke&AndySnow

13

Page 14: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

Do you work with a sales commission?

Richard Groves The sales person continues their workwiththeclient,afterthesaleismade.Thesalespersonintroducestheoperationsteamandtheyworkparalleltoeachother.Thesalespersoncontinuouslyworkswiththeclientsintheorganisationalphase,andonthenightitself.Theroleofthesalespersonistokeepallparties(thevenueandtheclient)happy.Theoperationsteammakessurethateverythinggoesasarranged.

Mark Michael Wehave the same,butour sales teamworksoncommissionandgetsacutonthenetmargin.

Noud van den Boer Thereisadiscussiongoingonabouthowmuchrevenuereallycomesfromsales&marketing.AtKoninklijkevandenboerGroep,thisisabout5to10%, where the sales person really found the leadthemselves, converted it intoanorder,andmade theorderprofitable.Wemadeaseparationbetweennewbusinesssales(hunters)andreactors(farmers),whoturn

theleadintoanaccount.botharesalesandbothneedtobeinvolvedinmakingthesale.Thereactorsreceivealowercommissionthanthehunters.

How has your customer profile changed?

Richard Groves Wehavethesamecustomers,buttheywantlessextravagance,orthesamething,butforlowercosts.

JimHoran,MaatenPo

els&DavidHaggerty

frank steffen & lisa rabe

StephenZilli,MarcoChrist&lisaRichards

JimZilli&thomas Kascha

Mark Michael Theupcomingmarket consistsof20-&30-somethings. They are quite food savvy due toglobalizationandinternet.Theyfocusonthenewfooditemsthatarepopularatthatmoment.

Mike Rabe There are many Tv shows focused onquisine,sotheknowledgeofthecustomerhasgreatlyexpanded. We have to deal with people that aresmartaboutourbusiness.Thatisachallenge,butalsoabenefit–thereismoreunderstandingabouttheprice-qualityratio.

dinnEr – rEStAurAnt JAlEo, CoSmoPolitAn hotEl

After the combined meeting with EPCAS and Top Gun,EPCASinvitedtheTopGunmemberstojointhemfordinneratrestaurantJaleoattheCosmopolitanHotel.SeveralTopGunmembersjoinedforadinner,followedbydrinksattheChandelierbarintheCosmopolitanHotel.

14

Page 15: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

SunDAy,MARCH10th

offiCiAl EPCAS mEEting mirAgE hotEl

EPCASFoodWasteInitiative–byPeterKandels

Peter Kandels emphasiseda few things, to determine thestartingpointforthefoodwasteinitiative:• Around1billionpeopleon theplanet liveunderpoor

conditions and are not able to satisfy their minimumneeds

• The population is growing: in 2010, the populationreached6billionpeopleandin2050,thepopulationisestimatedtoreach10billion.Ifwewanttofeedallthosepeopleafairshare,weneedthreetimesthesizeoftheearth.Soinordertofeedallthosepeople,weneedtomake some changes.

• Foodproductionhasacertaincostonournature.Meatproductionisahigherburdenonournaturethanplantproduction.

• Food isoneof themajor cost components for caterersandhospitalitycompanies.Whywasteitthen?

• Food isshippedfromallover theworld.Whythrowitawaythen?

Peter then looked back on the presentation given byRuedi bachmannduring the SummerGeneralAssembly inCopenhageninthesummerof2012.Itwasthenmentionedthatfoodwastecanonlybeimprovedwhenitismeasured.Allpointswherefoodwastecanoccur,shouldbetakenintoconsideration:storing,production,andreturns.besidesthat,

yourteamneedstobeinvolvedandproactiveregardingthereductionoffoodwaste.

Possiblepointswherefoodwastecanoccur:

A few classical sins are: • Too junior sales people, who wish to sell as much as

possible• Chefsdon’tthink“that’stoomuchfoodforthisamountof

guests”• buffetsareterribleforfoodwaste• Awareness;what’sinmyfridge?• It’simportanttoknowwhatyouareselling

Further limitations to food waste reduction:• Informationsystemsarenotcapabletoprovidetheright

informationregardingfoodwaste• Staffisoutputoriented,butnotcomparinginput&output• Themindsetofclientsexpectsleftovers

Ifyourproduction isalwayshigher thanwhatyourguestscaneat,youneedtotalktoyoursalespeople.Ifyouwant

15

Page 16: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

todosomething,youhavetomeasureit.Thatcanonlybedonethroughweight;sousetheinformationyouhaveandmeasure.Otherwise,itisimpossibletofindoutatwhichpointintheprocessfoodwasteoccurs,andyoucannottakeactiontoreduceit.

Themindsetofclientsisalsoofimportance:ifaguestgoestoanevent,andcannotgettheproductthattheywant,thewholeeventhasscorednegativelyintheiropinion.Theyarenotawareof the fact that theyaredestroying somethingvaluable.

Maarten Poels There are legal matters, that preventustoworkonfoodwastereduction.InsomeSoutherncountries,itisallowedtoservefoodthatisnotchilled,for4hours.Inthenetherlands,thatisonly2hours.Wearealsonotallowedtoserveourfoodtofoodbanks.

Peter KandelsAirportcaterersarenotallowedtoreusefoodthatcomesback,evenifitisuntouched.Itallhastobethrownaway.

Erik van Welzen 60% of the total budget of Europecomes from agriculture. There are good reasons tokeepitthatway.Withtheproductionofnormalcrops,over40%isturneddown.bendedcucumbers,tomatoeswithadent,theyallcannotbesold.Ifwestarttoservethese foods, the entire economywill fall. France willespeciallybeaffected.Consumersare notawareofwhatisgoingonintheindustryeither.

Peter Kandels continued by explaining that the FoodWaste Steering Committee is focused on motivatingandincentivisingtheEPCASmemberstotakeactionandstartworkingonfoodwastereduction.Itisimportanttogetallthemembersinvolved,whichiswhyfoodwasteawareness has been included in the EPCASCode ofConduct.

by creating a food waste toolkit, the steering committeeplans toassist themembers. Thecommitteewill collect20bestpracticeson foodwaste,willprovidea format forastaffbriefingandwillcreateabestpracticedatabase.ThefoodwasteoftheEPCASmemberswillalsobemeasuredviatheQuarterlyEPCASMonitor.

Thepresentationwasfollowedbyaquestionround,askingthememberswhattheyarecurrentlydoingtoreducefoodwaste,whethertheymeasuretheirfoodwaste,andhow.

Jurgen van WijngaardenWeareveryawareof foodwaste, but only started with reduction very recently.After a full year, our total garbage was weighed.Therearequiteafewquickwins,andwecreatedateamtoworkonthisprocess.

Wim WiersmaTherearealotofcomplicatedrulesforfoodwaste.Westartedtotalktoourclientsandtoldthemwewerenotsellingbuffetsanymore–justsmalldishesonorganicdisposables.notonly is it cheaperbutweneedlessstaff,wecanalsoprepareitinsmallportions. We are now working on a manual so oursales people can talk to our clients about specifyingthe amount of guests that will attend. We tell ourguestsinadvance,thatwewillkeep30%ofthefoodrefrigerated.Iftheydon’tusethat,theydon’thavetopayforit.

Stephan SchuschkeIntheend,itisabouttheclient.Iftheclientisaware,he/sheshouldaskhis/herguestsaboutwhetherornottheywillbeattending.Itwilltakeafewyearstoproperlyeducateyourclients,butit’sallaboutmindset.

Peter KandelsWill a client be open for that, if youexplainwhyyoureallyneedthespecificandaccuratenumberofguests?

Xavier FruyWewillalwayshavesomefoodwaste,butof course it is good thatwe talk about it.WewantPeterKandels

food Waste meeting16

Page 17: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

to take care of ourguests, sowealsowant them tohaveenough.Wedomeasureourfoodwasteandweinformourclientsaboutitaswell.Somethingthatisonabuffet,canbesoldfor4hours.Theconstructionofournewbuffetactuallykeepsthefoodunder4degrees,soweareallowedtobringthefoodbackandresellit.Also,wedon’tputseasoningonthesaladsbutserveallthoseitemsattheside.Thatway,wecanalsobringthatfoodback.Then,weproduceallvegetablesandmeats‘sous-vide’.Ifwebringitonatemperatureabout64degreesandthencoolitdownwithin30minutes,wecanbringitbackandresellitaswell.Theitemsthatdocomebackandcannotberesold,arecomposted.Evenbonesthatweusedforstock,canbecomposted.

Frank SteffenWehavebeenmeasuringourfoodwastesince1,5year.Itisnotperfectyet,butwedoseparateeverything; grease, bones, etc. Further, our customersareactuallyalreadyordering20%less thanbefore,becausetheyknowthatpeoplearenotgoingtoshowup. If we would make an additional 20% less, wewouldbeintrouble.Inmyopinion,buffetshavemoreoptionstoreducewaste,becausewecanworkontheportioning.

Peter Kandels Canwe compilea list of legalaspectsthatwethinkarenotright,andgivethosetoToine?

Xavier FruyIfwebringourchefstoItaly,itwouldbegreattodoaworkshoponfoodwastereductionwiththem.Itisachancetoeducatethem.

Alessandro Barbisotti There are some restaurants thatofferbuffets,orthathavean‘allyoucaneatconcept’.

If you leave somethingonyourplate there,youpaydouble. Ifwecouldsensibiliseourclientsandexplainthatwewanttoprovidethemwiththebestservicebutthatwearealsoawareof foodwaste,wemightbeable to charge them a penalty if there is too muchleftoverfood.

Toine MandersThepenaltycouldgotothehomeless,ortoanothergoodcause.ThatisgoodforthepositioningofEPCAS.

Nicolas MazardIfthereisalabel,oracertification,thatshowstheclients thatyouareworkingonfoodwastereduction?youcansellthisidea,itcanbeyouraddedvalue.

Peter KandelsItisaverygoodideatomerchandiseitandtocreateawareness.

Bart Leemans It shouldnotbeabouta logo. It shouldbeaboutanewwayofthinking!Further,itshouldbe

tangible.Weshouldbeabletomeasureit,andsaythatEPCASthrewaway…kglessin2014,thanin2013.Thatshowsyourawareness.

Toine Manders Food Waste reduction could actuallybeabusinessmodel.Perhapsweshouldalsohaveaprofessor say somethingabout this,about theEPCASinitiative.Itismoreconvincingthen.

Marco Christ Wehaveactuallyreducedtheoptionsinourmenus. Iexplain to theclients, thatwedidthis toreduce the foodwaste.Giving 6 options for amaincourse,offeringtoomuchdiversity,thatiswhatcauseshigher food waste. It is also more complicated toproduce the food. If youexplain it the rightway,asan educational thing, people come to your companybecauseofwhatyouaredoing.Justmakethe2maincoursesthatyoudohaveonoffer,exceptionalones.

Erik van Welzen Food Waste can be reduced byeducatingbothyouremployeesandyourcustomers.by

food Waste meeting

bartleemans&ErikvanWelzen

17

Page 18: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

measuring thequantityyouneedforacertainparty.butatthesametime,someofthelegislationneedstobechanged.Withoutthesechanges,ourhandsaretied.

Toine Manders There is not much legislation on FoodWasteyet.TheEuhasstatedthattheywanttoreduceitwith50%,comparedto1996.Thismeansthattherewill definitely be more legislation in the future. Forexample,thedatesystem.Therearebestbefore,sellbefore,best to use, useby,andproductiondates onpackaging.Thisneedstobestandardized.Therearelotsofproductsthatcanbeusedmuchlongerthanthedatethatismentionedonthepackage.

Noud van den Boer Theshelftimedoesnothavetogoup.Wewanttosell,don’twe?

Martin Faergemann We have been working with keyperformance indicators during the last months. Wemeasure how much we have in stock, how much wewaste in thekitchen,andmore.All thepeople in thefirmknowhowweperform.Weexpecttohavethefirstresultsinaboutthreemonths.

Maarten Poels We joined a university for a researchprogramme a couple of years ago, to look into thepointswherefoodwasteoccurred.now,allmembersofFERCOarecommittedtoaprogrammeofmeasuringandhelpingeachother.Thecontractcateringindustryinthenetherlands,however,isresponsibleforonly1%of all the food that is wasted. The contract cateringinEuroperepresents7%.Intheend,themostfoodiswastedinretail.

Tom Steffen The real step we need to take, is tosensibiliseourclientsandtomakethemmoreawareoftheproblem.Itisimportanttobeabletoexplaintheproblemtothen.

Peter Kandels Weshouldalsoworkonasaleskitthen,as steering committee.

Charles van Goch It also has to do with ourgeneration. There are some initiatives amongstyoungsters, that give the leftover food in theirrefrigeratorsawayforfree,viatheinternet.Ifmiseenplaceexplainsabouttheimportanceoffoodwasteinalltheircommunicationandtrainings,andmakesitsexy,amovementisborn.EPCAScanleadtheway.

Andrey Gorozhankin In Russia, almost nobody talksaboutfoodwaste.ThelegislationisnotasstrongasintherestofEurope.Wearetryingtoreduceourfoodwaste by vacuuming our finished food, before goingtothevenue.Iflesspeopleattend,wedon’tprepareittofinishsowecanuseitanothertimeorprepareitforourstaff.Weusesmallerplatesandlivecooking,topreventthepeoplefromfillinguptheirplatewithmorethantheycaneat.Further,weuselunchboxesandgivetheleftoverfoodtoourguests,totakeithome.ItisatraditioninRussia,totakeleftoverfoodhome.Weuseacombinationofsmallboxestoseparatethedifferenttypesoffood,sowecangivealunchboxtoourguests.Whenyougiveittosomeone,itisnotfoodwaste.

Dmitry Pukhov Forthefuture,wearethinkingabouttwomorethings.Thefirst isencouragingourstafftosavefoodwheneveritispossible,becausetheteamisveryimportantinfoodwastereduction.Secondly,wetrytocreateacompletemenuwithdishescompiledfromthesameproducts.Thatwaywecanuseleftoversfromonetypeofdish,tocreateanotherdish,andweminimizethefoodwaste.

lunch@theMiragepool

Georgbroich&ErikvanWelzen

noudvandenboerAndreyGorozhankin&

DmitryPukhov18

Page 19: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

Toine Manders Maybe EPCAS could design a ‘foodiebag’–amodernversionofthedoggybag,thatpeopleareproudtocarryonthestreet.Themessageshouldbethatitisbettertoeatitthantospoilit.

Thomas Kascha The solution is still in the planning.Weshouldnotbefightingsymptoms, thecause is theplanningofourevents.

Xavier FruyWe should startwithourselves! If EPCASattendsanevent,we should say thatwhenweordersomething,thereshouldbezerofoodwaste.

Peter Kandels concludes his presentation with asking whowouldbewillingtojointheFoodWastesteeringcommittee.XavierFruywilljoin.

“mEEt thE EuroPEAn PArty CAtErEr ASSoCiAtion”

In theafternoon,agroupof6EPCASmemberstookpartin a session during the Catersource Conference, called“MeettheEuropeanPartyCatererAssociation”.ThesessionwasmoderatedbyWarrenDietel (Puff ‘nStuffCatering,Orlando,Florida)andtheEPCASrepresentativeswere:

toine mandersEuropeanParliament-AlDEGroup

noudvandenboerKoninklijkevandenboerGroep

RichardGrovesTheConcertoGroup

MaartenPoelsferco

tom steffenSteffenTraiteur

Georg broichbroich catering & locations

AfteranintroductiononEPCASbypresidentPetervisscher,Toine Manders informed the attendees about the EPCASactivities regarding food waste reduction. noud van denboerfollowedandprovideduseful insights intheactivitiesofKoninklijkevandenboerGroepregardingthemeasuringandpreventionoffoodwaste.

Richard Groves gave a best practice about the londonOlympics,whereTheConcertoGroupplayedamajorroleduringthesummerof2012.Hispresentationwasfollowedby Maarten Poels, who presented recent trends anddevelopmentsintheEuropeancontractcateringindustry.

TomSteffenandGeorgbroichroundedoffthesession,bypresentingbestpracticesontheirconcepts;theluxembourgFoodCollectionbySteffenTraiteur,andTraiteurCarl18.91bybroichCatering&locations.

WElComE rECEPtion CAtErSourCE mirAgE hotEl

In the evening, the CatersourceWelcome Reception tookplaceatthepoolareaoftheMirageHotel.

MaartenPoels,noudvandenboer,ToineManders

&Petervisscher

noudvandenboer tom steffen & Georg broich 19

Page 20: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

MOnDAy,MARCH11th

trEnd tourDuirng the Trend Tour through las vegas, the attendeesvisitedthefollowingcompanies:• TheExcaliburHotel&Casinoforapersonalizedtour• The Zappos Head office to experience their unique

customerservicepolicy• The Stratosphere Hotel to enjoy the best view of las

Vegas

In the Excalibur Hotel & Casino, the members had theopportunity toquestionbothPaulRoersma,DirectorHotelOperations, and Tom Gorball, Executive Chef, about thesize,frequencyandlogisticsofcateringfortwohotelswithatotalofmorethan8.000rooms.Theyalsoreceivedatourofthebuffetkitchen,whichprovidesaround20.000mealsaday.Tomcalculatedthattheamountofeggstheyuse,ifstacked,canreachthemoonandback.Paulalsomentioned

thatan increase in1cent in thecostof soap in theguestroomincreaseshistotalcostsby$1millionayear.Invegasit’sallaboutsize! During the tour of the Zappos Head office, the EPCASmembers learnt about the Zappos loyalty businessmodeland relationship marketing. The primary sources of thecompany's rapidgrowthhavebeen repeatcustomersandnumerous word of mouth recommendations due to thecompany’scustomerservicereputation.Zapposhasastatedgoaltooffer"bestserviceintheindustry."Theyincorporatethisthroughemployeesatisfaction.

The‘Zapposfamily’operatesdifferentlyfromanormalcallcentre; every 6months another team operates a differentshiftwithadifferentteamandhasadifferentworkplace.Each time, the ‘familymembers’areable todecorate their

owndeskwithintheir theme.Zapposstimulatesgoalsettingtothemaxbytreatingthemembersthatmaketheirgoallikeroyalty,andbyprovidingapersonalcoachonsite. The Stratosphere Hotel, which hosts the best view of lasvegasasitissituatedattheendoftheStrip,isatowerof108storieshigh.Themembershadtheopportunitytoenjoysomerefreshments in theloungeonthe107thfloor,whilstenjoyingthemagnificentview.

hArmony At hArd roCk hArd roCk CAfé In the evening, the Catersource Event “Harmony at HardRock”tookplaceattheHardRockCaféontheStrip.Here,the EPCAS attendees had the opportunity to experiencesomeofthenewestcateringtrendsintheuS,combinedwithamagnificentviewofthelasvegasStrip.

ZapposHeadOffice

ZapposRoyalty

TheExcaliburHotel

TheStripfromtheStratosphereHotel20

Page 21: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

TuESDAy,MARCH12th

CAtErSourCE trAdEShoWDuring the day, the EPCAS attendees were given theopportunity toattend theCatersource Tradeshowon theirownaccount.

CAtiE AWArd CErEmony Intheevening,theattendeesmetupfortheannualInternationalCaterersAssociation(ICA)CATIEAwards.CATIEstandsforCateredArtsThroughInnovativeExcellence.Thisyear,RichardGrovsefromtheConcertoGroupwasawardedtheCATIEfor“SignatureEuropeanCaterer”.

CORbmemberEcolabwasal

sopresentICA&EPCAS:JenniferDelaye,WarrenDietel,MerylSnow,Georgbroich,CharlesvanGoch&Maartjebeijsens

Georgbroich&JérômeDroin

CATIEAwards

RichardGroves

21

Page 22: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

335+7+30

2

4

1

3

8

6

16

12

24

29

10

34

17

32

11

25

31

13

26

22

18

15

20

2335

21

14+19

38

37

36

28

27

9

TOPGunATTEnDEES

nr. ComPAny loCAtion 1St ContACt 2nd ContACt WEbSitE1 24Carrots losAngeles&OrangeCounty(CA) Jonbrown normbennett www.24carrots.com2 AJoyWallaceCateringProduction Miami(Fl) JoyWallace www.ajoywallace.com3 AllOccasionCateringllC Knoxville(Tn) nealGreen SusanGreen www.alloccasioncatering.com4 beetsHospitalityGroup EastbaySanFrancisco(CA) ReadPhillips MelodyO'Shea www.beetshospitality.com5 bluePlate Chicago(Il) JimHoran nancyWright www.blueplatechicago.com6 butler'sPantry St.louis(MO) Richardnix www.butlerspantry.com7 CateringbyMichael's Chicago(Il) JeffWare DavidSandler www.cateringbymichaels.com8 CommonPleaCatering Pittsburgh(PA) Johnbarsotti Martinvecellio www.commonplea-catering.com9 CreationsinCatering Honolulu(HI) MikeRabe lisaRabe www.hawaiicaterers.com10 CulinaryCrafts SaltlakeCity(uT) MaryCrafts KalebCrafts www.culinarycrafts.com11 DonStrangeofTexas SanAntonio(TX) TomGreen brianStrange www.donstrange.com12 EpicureanCulinaryGroup Denver(CO) GregKarl larryDiPasquale www.epicureanculinarygroup.com13 EptingEvents Athens(GA) AshleyEpting leeEpting www.eptingevents.com14 FeastivitiesEvents Philadelphia(PA) MerylSnow AndySnow www.feastivitiesevents.com15 FestivitiesCatering&PicnicPeople SanDiego(CA) FrankChristian lisaRichards www.festivitiescatering.com16 FoodGloriousFood Dallas(TX) Chrisbrazzle www.foodgloriousfood.biz17 FrungilloCatering northernnewJersey(nJ) RobertFrungillo www.frungillo.com18 GreatPerformances newyork(ny) lizneumark MoniqueMarez www.greatperformances.com19 JeffMillerCateringCo. Philadelphia(PA) JeffMiller Tonivitello www.jeffreymillercatering.com

nr. ComPAny loCAtion 1St ContACt 2nd ContACt WEbSitE20 lonlane'sInspiredOccasions KansasCity(MO) lonlane Marcialane www.inspiredoccasionskc.com21 Masterson'sCatering louisville(Ky) brianMasterson PaulMasterson www.mastersons.com22 MazzoneHospitality Albany&theCapitalDistrict(ny) AngeloMazzone MatthewMazzone www.mazzonehospitality.com23 McCallsCatering&Events SanFrancisco(CA) lucasSchoemaker DanMcCall www.mccallssf.com24 MintahoeCatering&Events Minneapolis(Mn) JimMcMerty SuziShands www.mintahoe.com25 Mitchell'sCatering Raleigh(nC) CraigMitchell www.mitchellscatering.com26 OccasionsCaterers Washington(DC) MarkMichael www.occasionscaterers.com27 PavilionCateringInc. Middletown(CT) JonathanJennings ThomasMcDowell www.pavilioncatering.com28 Puff'nStuffCatering Orlando(Fl) WarrenDietel www.puffnstuff.com29 SantabarbaraCatering Phoenix(AZ) PatChristofolo www.santabarbaracatering.com30 TastyCatering Chicago(Il) lawrenceWalter KevinWalter www.tastycatering.com31 TheCateredAffair boston(MA) AndrewMarconi AlexMarconi www.thecateredaffair.com32 TheClassicCateringPeople baltimore(MD) EdwardDopkin larryFrank www.classiccatering.com33 TheJDKGroup Harrisburg(PA) JenniferDelaye DebraMassott www.thejdkgroup.com34 TheRMGroup Providence&newport(RI) RussellMorin MichelMorin www.morins.com35 ThomasCaterersofDistinction Indianapolis(In) KellyEarly vinceEarly www.thomascaterers.com36 TuxedosandTennisShoesCatering Seattle(WA) DavidHaggerty DavidMeckstroth www.tuxedosandtennisshoes.com37 vTGroup Portland(OR) ArtFortuna Kurtbeadell www.vtgrouppdx.com38 ZilliHospitalityGroup Milwaukee(WI) JimZilli StephenZilli www.zillihospitalitygroup.com

22

Page 23: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

Karenbreda,Maartje

beijsensandAlbertoSb

alchiero

atElectrolux

saVe the dateJuly29th – 31st 2013

SummerGeneralAssemblyItalybRInGyOuRCHEF!

MaartjebeijsensandAlessandrobarbisottiPreparingtheSummerGeneralAssemblyItaly SergioMartinandAlessandrobarbisottiinPordenoneatRistoranteDokDall'Ava

23

Page 24: LYCAR ALETTA APPENDIX 10 MANGEMENT SUMMARY LAS VEGAS

EPCASSecretariat•Hoogbrugstraat1• 6221cn maastricht • the netherlands T:0031(0)433561091•F:0031(0)433264263•[email protected]•www.epcas.eu•Twitter:@epcas1