lycar aletta appendix 24 qem questionnaire round 2
DESCRIPTION
ÂTRANSCRIPT
Before filling out this questionnaire, please remember that all answers should only be based on the event catering (partycatering) sector of [respondent:company]
If you do not have the answer to a question, you are able to leave it unanswered.
General1. What are the total sales (turnover) of [respondent:company] in event catering?
This question is compulsory and needs to be filled in to continue.
Total 2012 €0 - €2,5 million€2,5 million - €5 million€5 million - €10 million€10 million - €20 million€20 million - €30 million€30 million - €40 million€40 million +
Q1 of 2013 €0 - €2,5 million€2,5 million - €5 million€5 million - €10 million€10 million - €20 million€20 million - €30 million€30 million - €40 million€40 million +
2. What is the total F&B related turnover of [respondent:company] in event catering?
All sales due to selling food and beverages, e.g. table cover, staff index, rental kitchen equipment – exclude the rental of tentsand non-food decoration
Total 2012 (€) .
Q1 of 2013 (€) .
3. What is the total Food related turnover of [respondent:company] in event catering?
All sales made from selling food (e.g. price per menu, excluding drinks) and the chefs you calculate in your offer
Total 2012 (€) .
Q1 of 2013 (€) .
4. On a scale of 1 – 10, what is your general opinion on the economic situation of the event catering market?
(1 being “very poor” and 10 being “very good”)
1 2 3 4 5 6 7 8 9 10
General 2012
Q1 of 2013
Quarterly EPCAS Monitor | versie juni 2013 - Page 1 - General
Page 1 of 12
5. What is the growth of [respondent:company], according to overall turnover?
Taking the previous year as 100% index, what is the growth in percentage this year? (4% growth is written as 104% and 4%decrease is written as 96%)
Total 2012 (%) .
Q1 of 2013 (%) .
6. What percentage of your annual revenue comes from private events vs. corporate events?
Private Corporate
Total 2012
Q1 of 2013
Comments
Page navigation
Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat
Powered by Amplixs, © 1999-2014 - get recommended
<< Previous page Next page >>Save temporarily
Quarterly EPCAS Monitor | versie juni 2013 - Page 1 - General
Page 2 of 12
*All figures should be based on the event catering market only
*In case you are not able to answer a question, please leave it unanswered
Operations7. What is the productivity of your staff members?
7.1. What is the productivity level of the staff?
Productivity level = Total F&B turnover ÷ Total man hours (FTE hours + hours of hired Flex workers)FTE hours = Total number of FTE x 1880 (=47 weeks x 40)
Total 2012 (€/hour) .
Q1 of 2013 (€/hour) .
The company you hire your flex workers from keeps track of the number of hours
7.2. What is the productivity level of the service staff?
Productivity level = Total F&B turnover ÷ Total man hours in service (Service FTE hours + hours of hired Flex workersfor service only)Service FTE hours = Total number of FTE in service x 1880 (=47 weeks x 40)
Total 2012 (€/hour) .
Q1 of 2013 (€/hour) .
7.3. What is the productivity level of the kitchen staff?
Productivity level = Total Food turnover ÷ Total man hours in kitchen (Kitchen FTE hours + hours of hired Flexworkers for the kitchen only)Kitchen FTE hours = Total number of chefs on Full time payroll x 1880 (=47 weeks x 40)
Total 2012 (€/hour) .
Q1 of 2013 (€/hour) .
The company you hire your flex workers from keeps track of the number of hours
8. What is the kg of CO2 of [respondent:company] omitted per € 1000 of F&B turnover?
= Total CO2 footprint ÷ (F&B turnover ÷ 1000)
Fill in only if you use external company to measure this for you.
Total 2012 (kg) .
Q1 of 2013 (kg) .
Quarterly EPCAS Monitor | versie juni 2013 - Page 2 - Operations
Page 3 of 12
9. What is the amount of Food Wasted in [respondent:company]?
9.1 What is the total amount of food wasted in kg is wasted per € 1000 of F&B turnover?
= Total food waste in kg ÷ (F&B turnover ÷ 1000)
Total food waste = total weight of any food substance, raw or cooked, which is discarded (f.y.i.: measured inweighing of food garbage bins)
Total 2012 (kg) .
Q1 of 2013 (kg) .
9.2 What amount of food wasted in kg is wasted per kg of garbage disposed?
= (Total food waste in kg ÷ total garbage disposed) x 100
Total garbage = paper/carton, glass, chemical, residual AND food waste (sometimes called “swill”) (f.y.i.: measuredin weighing of all garbage bins)
Total 2012 (%) .
Q1 of 2013 (%) .
9.3 What amount of food wasted in kg is wasted per kg of food purchased?
= (Total food waste in kg ÷ total food purchased in kg) x 100
Total food purchased = the total amount of raw food purchased in kg (e.g. contents of the tins, weight of produce inthe crates)
Total 2012 (%) .
Q1 of 2013 (%) .
10. What is your average turnover per event?
= Total F&B turnover ÷ number of events
An event is every activity with an own project number/invoice number.
Total 2012 (€) .
Q1 of 2013 (€) .
11. What is the ratio of events catered by [respondent:company] that are full service catered events versus delivery onlyevents?
Full service Delivery only
Total 2012
Q1 of 2013
Quarterly EPCAS Monitor | versie juni 2013 - Page 2 - Operations
Page 4 of 12
Comments
Page navigation
Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat
Powered by Amplixs, © 1999-2014 - get recommended
<< Previous page Next page >>Save temporarily
Quarterly EPCAS Monitor | versie juni 2013 - Page 2 - Operations
Page 5 of 12
*All figures should be based on the event catering market only
*In case you are not able to answer a question, please leave it unanswered
Human Resources12. What is the average work week of your Full Time Equivalents (FTEs) in hours?
Total 2012 (hours)
Q1 of 2013 (hours)
13. How many FTEs are employed by your company (no flex workers)?
Total 2012
Q1 of 2013
14. What is the total number of hours worked by flex workers (all types)?
Total 2012 (hours) .
Q1 of 2013 (hours) .
The company you hire your flex workers from keep a track of the number of hours in case you need it
15. What is the average wage per hour?
15.1. What is the average wage per hour for an FTE working in the kitchen?
= Total FTE personnel cost of Kitchen ÷ (number of FTEs in the kitchen x 1880 (=47weeks x 40hours))
€/hour .
15.2. What is the average wage per hour for a flex worker hired for in the kitchen?
= Total cost of flex workers hired for in the kitchen ÷ number of hours flex hired for in the kitchen
€/hour .
The company you hire your flex workers from keep a track of the number of hours in case you need it
15.3. What is the average wage per hour for an FTE working in service?
= Total FTE personnel cost of service ÷ (number of FTEs in service x 1880 (=47weeks x 40hours))
€/hour .
Quarterly EPCAS Monitor | versie juni 2013 - Page 3 - HR
Page 6 of 12
15.4. What is the average wage per hour for a flex worker hired for service?
= Total cost of flex workers hired for service ÷ number of hours flex hired for service
€/hour .
The company you hire your flex workers from keep a track of the number of hours in case you need it
16. What is the average age of your FTEs (excluding flexworkers)
18 - 2525 - 3030 - 3535 - 4040 - 4545 - 5050+
17. What is the standard amount of service staff (waiters) hired per X amount of guests with the following types ofservice styles?
Plate service – 1 waiter per X amount of guests
Buffet service – 1 waiter per X amount of guests
Cocktail reception – 1 waiter per X amount of guests
18. What is the standard amount of kitchen staff hired per X amount of guests with the following types of servicestyles?
Plate service – 1 kitchen staff member per X amount ofguests
Buffet service – 1 kitchen staff member per X amount ofguests
Cocktail reception – 1 kitchen staff member per X amount ofguests
Comments
Page navigation
Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat
Powered by Amplixs, © 1999-2014 - get recommended
<< Previous page Next page >>Save temporarily
Quarterly EPCAS Monitor | versie juni 2013 - Page 3 - HR
Page 7 of 12
*All figures should be based on the event catering market only
*In case you are not able to answer a question, please leave it unanswered
Sales & Marketing19. What percentage of the total Sales & Marketing costs is spent on Payroll of Sales staff?
Total 2012 (%) .
Q1 of 2013 (%) .
20. What percentage of the total Sales & Marketing costs is spent on advertisements?
Total 2012 (%) .
Q1 of 2013 (%) .
21. What percentage of your total payroll costs is invested in training & development?
Amount invested = (Amount spent on training out of pocket + real cost of labour hours spent in training) x 100
Total 2012 (%) .
Q1 of 2013 (%) .
22. Which marketing tools does [bedrijfnaam] use topromote within the event catering industry?
Advertisements in the newspaper
Advertisements in catering or events magazines
Advertisements in other magazines
Advertisement on the radio
Advertisements on tv
Advertisements through other media
Billboards
Door-to-door sales
Telemarketing – cold calling
Open houses/bridal shows/tastings
Own website
Google Adwords
Foursquare
Other
Comments
Quarterly EPCAS Monitor | versie juni 2013 - Page 4 - Sales & Marketing
Page 8 of 12
Page navigation
Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat
Powered by Amplixs, © 1999-2014 - get recommended
<< Previous page Next page >>Save temporarily
Quarterly EPCAS Monitor | versie juni 2013 - Page 4 - Sales & Marketing
Page 9 of 12
*All figures should be based on the event catering market only
*In case you are not able to answer a question, please leave it unanswered
Finance23. How is the 100% of the annual turnover of [respondent:company] split up?
Please fill in the amounts for the following questions for Total 2012 and Q1 of 2013.
Turnover23.1. Total Turnover for Total 2012
Turnover Food (€) .
Turnover Beverage (€) .
Turnover Rentals (€) .
Turnover Rental of Personnel (€) .
Turnover Other (€) .
Sum: 0
Turnover23.1. Total Turnover for Q1 of 2013
Turnover Food (€) .
Turnover Beverage (€) .
Turnover Rentals (€) .
Turnover Rental of Personnel (€) .
Turnover Other (€) .
Sum: 0
Cost of Sales23.2. Total Cost of Sales for Total 2012
Cost of Food (€) .
Cost of Beverage (€) .
Other costs directly related to sales (€) .
Sum: 0
Cost of Sales23.2. Total Cost of Sales for Q1 of 2013
Cost of Food (€) .
Quarterly EPCAS Monitor | versie juni 2013 - Page 5 - Finance
Page 10 of 12
Cost of Beverage (€) .
Other costs directly related to sales (€) .
Sum: 0
Other Costs23.3. Total Other Costs for Total 2012
Payroll costs FTE (€) .
Payroll costs Flex workers (€) .
Transportation costs (€) .
Sales & Marketing Costs (ex. Payroll) (€) .
Cost of Building (e.g. rent, mortgage, warehouse) (€) .
Administration costs (€) .
Other costs (€) .
Sum: 0
Other Costs23.3. Total Other Costs for Q1 of 2013
Payroll costs FTE (€) .
Payroll costs Flex workers (€) .
Transportation costs (€) .
Sales & Marketing Costs (ex. Payroll) (€) .
Cost of Building (e.g. rent, mortgage, warehouse) (€) .
Administration costs (€) .
Other costs (€) .
Sum: 0
24. What are the payment conditions within[respondent:company]?
Payment conditions = the standard amount of days aninvoice should be paid
Comments
Page navigation
Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat
Powered by Amplixs, © 1999-2014 - get recommended
<< Previous page Next page >>Save temporarily
Quarterly EPCAS Monitor | versie juni 2013 - Page 5 - Finance
Page 11 of 12
ExtraWhat type of question did you miss in this Quarterly EPCASMonitor?
Submit answersThank you for filling out this questionnaire.
You can now submit your answers by pressing the "Submit answers" button below.
Important: After pressing the "Submit answers" button please wait for our confirmation page. Only this will ensure youthat we have received your answers correctly.
Please direct any questions you might have regarding this questionnaire to: EPCAS secretariat
Powered by Amplixs, © 1999-2014 - get recommended
<< Previous page Submit answersSave temporarily
Quarterly EPCAS Monitor | versie juni 2013 - Page 6
Page 12 of 12