lycar aletta appendix 25 qem questionnaire round 3 and final round

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.

Actual 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 +

Budgeted 2014 €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. 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 2013

Expected 2014

3. 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%)

Actual 2013 (%) .

Budgeted 2014 (%) .

4. 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

Please fill out the full amount per question. For example a turnover of '2 million Euros' should be filled out as'2000000'. And not '2', or '2000'.

Actual 2013 (€)

Budgeted 2014 (€)

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5. Do you measure the total Food related turnover in yourcompany?

Food turnover is all sales due to selling food and beverages,e.g. table cover, staff index, rental kitchen equipment –exclude the rental of tents and non-food decoration

Please fill out the full amount per question. Forexample a turnover of '2 million Euros' should be filledout as '2000000'. And not '2', or '2000'.

YesNo

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

Actual 2013 (€)

Budgeted 2014 (€)

6. What percentage of your annual revenue comes from private events vs. corporate events?

Private Corporate

Actual 2013

Budgeted 2014

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*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 & Marketing7. What percentage of the total Sales & Marketing costs is spent on payroll of Sales staff?

Actual 2013 (%) .

Budgeted 2014 (%) .

8. What percentage of the total Sales & Marketing costs is spent on promotions in total?

Definition of promotion in total is all out of pocket expenses you spend on promotion.

Actual 2013 (%) .

Budgeted 2014 (%) .

9. What was your most successful marketing campaign?

10. And why was it so successful?

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Human Resources11. How many FTEs are employed by your company (no flex workers)?

No. of employees in 2013

No. of employees in 2014

12. How many hours does a Full Time Equivalent (FTE employee) spend on average working?

This is not the legal figure but the actual amount the employees clock in for. The amount is the total amount of hoursworked on average by an FTE in the period shown in the answer

Average hours worked in 2013 .

Average hours budgeted in 2014 .

13. What is the total number of hours worked by flex workers (all types)?

A flex worker is any kind of operational man-power that is not permanently employed by the company.

Actual 2013 (hours) .

Budgeted 2014 (hours) .

The company you hire your flex workers from keep a track of the number of hours in case you need it

14. What is the ratio of flex-worker cost in proportion to turnover?

Answer = (total cost of flex-workers ÷ total turnover)x100

Actual 2013 (%) .

Budgeted 2014 (%) .

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 average hours worked by Kitchenpersonnel)

Average hours worked by Kitchen personnel is not the legal figure but the actual amount they clock in for. Theamount is the total amount of hours worked on average by an FTE in a year

€/hour .

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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 .


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 average hours worked by service personnel)

Average hours worked by service personnel is not the legal figure but the actual amount they clock in for. Theamount is the total amount of hours worked on average by an FTE in a year.

Service personnel are all staff members hired to provide the service on the night. This includes party managers andexcludes operational managers, sales staff etc.

€/hour .

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 .


16. 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 (%) .

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


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Productivity19. What is the productivity of your staff members?

19.1. What is the productivity level of the staff?

Productivity level = Total F&B turnover ÷ Total man hours

Total man hours = Actual worked FTE hours + hours of hired Flex workers of all operational personnel includingproject management. This does not include the hours of the sales/board/HR/IT. The company you hire your flexworkers from keeps track of the number of hours

Actual 2013 (€/hour) .

Budgeted 2014 (€/hour) .

The company you hire your flex workers from keeps track of the number of hours

19.2. What is the productivity level of the kitchen staff?

Productivity level = Total Food turnover ÷ Total man hours in kitchen

Total man hours in kitchen are all the hours worked in food preparation by both fixed and flexible staff. This does notinclude the cleaning/dishwashing/management hours.

Actual 2013 (€/hour) .

Budgeted 2014 (€/hour) .

20. Do you calculate your CO2 emissions? YesNo

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.

Actual 2013 (kg) .

Budgeted 2014 (kg) .

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21. What is your average turnover per event?

= Total turnover ÷ number of events

An event is every activity with an own project number/invoice number which took or is expected to take place in theyear related to the question.

Please fill out the full amount per question. For example a turnover of '2 million Euros' should be filledout as '2000000'. And not '2', or '2000'.

Actual 2013 (€)

Budgeted 2014 (€)

22. What is your average F&B turnover per event?

= Total F&B turnover ÷ number of events

An event is every activity with an own project number/invoice number which took or is expected to take place in theyear related to the question.


Actual 2013 (€)

Budgeted 2014 (€)

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Garbage & Food Waste23. Do you measure your garbage and food waste? Yes

No

23.1 What amount of garbage do you dispose in tonnes compared to total turnover?= tonnes disposed ÷ total turnover

Tonnes = 1000kgs and not 907kgs (which is a ton – imperial system)

Total garbage = paper/carton, glass, chemical, residual AND food waste (sometimes called “swill”) (f.y.i.: measuredin weighing of all garbage bins) omitted

Actual 2013 (kg) .

Budgeted 2014 (kg) .

23.2 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)) x 100

Total food waste = total weight of any food substance, raw or cooked, which is discarded (f.y.i.: measured inweighing of food garbage bins)

Actual 2013 (%) .

Budgeted 2014 (%) .

23.3. Do you measure the amount of food purchased in kg? YesNo

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 in thecrates)

Actual 2013 (%) .

Budgeted 2014 (%) .

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Finance24. How is the 100% of the annual turnover of [respondent:company] split up?

Please fill in the amounts for the following questions for Actual 2013 and Budgeted 2014.

When filling out, all fields need to be completed. If you are unable to complete all fields, please do not fill in any partof this question.


Turnover24.1. Total Turnover for Acutal 2013

Turnover Food (€)

Turnover Beverage (€)

Turnover Other (€)

Sum: 0

Turnover24.2. Total Turnover for Budgeted 2014

Turnover Food (€)

Turnover Beverage (€)

Turnover Other (€)

Sum: 0

Cost of Sales24.3. Total Cost of Sales for Actual 2013

Cost of Food (€)

Cost of Beverage (€)

Other costs directly related to sales (€)

Sum: 0

Cost of Sales24.4 Total Cost of Sales for Budgeted 2014

Cost of Food (€)

Cost of Beverage (€)

Other costs directly related to sales (€)

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Sum: 0

Other Costs24.5. Total Other Costs for Actual 2013

Payroll costs FTE (€)

Payroll costs Flex workers (€)

Sales & Marketing Costs (ex. Payroll) (€)

Administration costs (€)

Other costs (€)

Sum: 0

Other Costs24.6 Total Other Costs for Budgeted 2014

Payroll costs FTE (€)

Payroll costs Flex workers (€)

Sales & Marketing Costs (ex. Payroll) (€)

Cost of Building (e.g. rent, mortgage, warehouse) (€)

Other costs (€)

Sum: 0

25. What are the payment conditions within[respondent:company]?

Payment conditions = the standard amount of days aninvoice should be paid

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lycar aletta appendix 25 qem questionnaire round 3 and final round

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