meeting & event food service essentials, part 1 · meeting & event food service essentials,...
TRANSCRIPT
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Wednesday, June 11, 2014 Presented by
Patti Shock, CPCE, CHT
Academic Consultant, The
International School of Hospitality;
Adjunct Professor, University of
Nevada, Las Vegas and Florida
International University
Moderated by
Zachary Chouteau
Content Director, Features & News
Meetings Focus
Meeting & Event Food Service Essentials, Part 1
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Today’s Webinar is worth the following credit toward the CMP
application through the CIC: Meetings or Event Design, 1 hour. To
receive this credit for attending simply visit:
www.meetingsfocus.com/WebinarClubFandB
Here you may also find a copy of today’s presentation and watch the
webinar On Demand. We will redirect you to this page following
today’s presentation.
Use the “Ask a Question” box to ask questions at any time during the
presentation. Should you experience any technical difficulties, please
send a message in the Q&A area or call 800.553.8878.
Housekeeping
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Thank you to our Webinar Sponsors:
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Today’s Speaker:
Patti Shock, CPCE, CHT Academic Consultant, The International
School of Hospitality; Adjunct Professor,
University of Nevada, Las Vegas and
Florida International University
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Learning Objectives
• Know the main differences among the various types of service styles
• Understand what caterers are willing to negotiate
• Apply methods for estimating the amount of food and labor needed
for an event
• How to use social media to keep up with the latest trends
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Objective of the Meal
• Caterer must understand your need(s)
• Service quality
7
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Budget
• Paying per person
• Passed foods appropriate if paying by
consumption.
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Butlered Hors d’ Oeuvres
• Food passed on trays
• Serve themselves
• “Finger food.”
• Plates can add 1/3 to food cost
• Save $
• Control food quantities by pacing
• Limit expensive food
• Avoid food excesses of buffets
No toothpicks
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Table Food
• Not all foods passed
• Balance expensive items with low-priced items
• Expensive items could be passed
• Inexpensive food available on tables
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Buffet • Foods on tables
• Guests serve themselves
• Beverage service tableside
• Usually more expensive
• No portion control
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• Better: larger
quantities of fewer
choices
• Buffets require more
time
• Guests select food
and take their seats
before
program/entertainme
nt can begin
• Kitchen prepares food,
not knowing which items
will be more popular
• No control of portion
size, buffets tend to be
more expensive.
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• Combo meat/fruit/veggie
platter for a total count of your
group - not each
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• Action station
• Chefs prepare and serve foods to order
• Added cost
• Allocate more floor space than for a buffet
so attendees can view the performance
• Increase floor-space estimate if the action
station is elevated on a riser.
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• Cafeteria service
• Similar to buffet
• Guests do not help themselves
• Served by chefs and/or servers
• Controls portions
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• Plated buffet
• Pre-plated foods
– set on a buffet table
• Speeds up service
• Portion control saves $
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• Plated (American)
• Guests seated
• Food pre-portioned, plated in the kitchen
• Served from the left of the guest
• Beverages served from the right
• Used dishes and glasses removed from the right
• Most functional, common, economical, controllable, and efficient type of service
18
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• A sit-down dinner may be
lower in price than a
buffet, since every dish is
pre-proportioned.
• French or Russian
service is elegant, but
require a longer service
time and higher cost.
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• Preset • Food on tables when guests are
seated
• Items that retain sanitary and
culinary qualities at room
temperatures
• Most common bread and butter,
but often the appetizer will be
preset
• For lunches, both salad and
dessert may be preset.
• Save on labor/speeds up service
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• Butlered Table Service • Food presented on platters by servers from the
left
• Utensils available for seated guests to serve
themselves
– Often confused with Russian service
• No portion control
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• Russian (Silver) • Guests seated
• Foods cooked tableside
• Food placed on platters
• Guests help themselves to the foods
• Service is from the left
– Often confused with French Service
• More space
• More expensive
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• Banquet French • Guests seated
• Platters assembled in kitchen
• Servers take platters to the table
• Server, using two large silver forks places food
on the guests' plate
• Each food item is served by the server from
platters to individual plates
• Guests are served from the left.
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• French Cart Service • Fine-dining restaurants
• Guests seated
• Food prepared tableside
• Servers plate the finished foods and serve them
to guests
• This is the only style of service where food is
served from the right.
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Styles Cart
French Banquet French Butlered Russian American Buffet
Attended Buffet
Prepared or Cooked Tableside X X
Prepared or Cooked in Kitchen X X X
Food Served on Plates X X X
Food Served from Platters X X X X
Server Serves Guest X X X
Guest Serves Self X X X X
Food Served from Guest Left X X X X
Food Served from Guest Right X
Service Styles Comparison Table
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• Hand Service • Guests seated
• One server for every two guests
• Servers wear white gloves
• Foods pre-plated
• Each server carries two plates from kitchen and
stands behind two guests
• Plates set in front of all guests at the same time
• Elegant style of service
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• The Wave • Servers start at one end of the room and work
straight across
• Servers not assigned workstations
• Servers on one team and entire room is work
station
• Typically used with plated and preset service
• Large numbers can be served quickly
• Does not provide high level of individual service.
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• Family Style • Bowls and platters of food placed on table
• Guests pass around and serve themselves
• More expensive
• No portion control
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• Mixing Service Styles • Butlered reception service for appetizers
• Tables preset with salads, rolls, and butter
• French service for soup course
• Russian service for entrée
• Dessert buffet
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• Negotiation: • Everything is negotiable
• Always ask for more than you
need
– Prioritize
– Wiggle room
• Get everything in writing
• A caterer’s job is to Upsell
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• Soft Costs
• Room Rental
• Parking*
• Upgrades
• Style of Service
• Late Checkout
• Coat Checking
• Hard Costs
• Products
• Labor
• Anything they have
to pay for
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• Per Person
• Ask the caterer about how
much they plan per person
• If guarantee for 100, will they
provide just 50 hot dogs and
50 hamburgers, or 70 of
each?
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• Service Levels
• Dinner service levels range from 1 server per 8
guests to one server per 40 guests.
• Most hotels plan 1 server per 32 guests
• Request one server per 20 guests at a standard
dinner and 1 per 16 if wine is served or if
upscale service
• # of servers negotiable, but you may be
assessed a labor fee
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• For optimum service levels:
• Rounds of 10 1 server for every 2 tables
• Rounds of 8 1 server for every 5 tables
• Bussers 1 for every 3 servers
• With poured wine or French service:
• Rounds of 10 2 servers for every 3 tables
• Rounds of 8 1 server for every 2 tables
• Buffets 1 server for every 40 guests
• 1 runner per 100-125 guests
• French or Russian:
• Rounds of 8 or 10 1 server per table
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• Set Over Guarantee
• % of guests the caterer will prepare for above
the guarantee
• Calculation is negotiable.
• Average overset is 5%
• Look at numbers, not just %
• 100 guests = 10% overset
• 100-1000 guests = 5% overset
• Over 1000 guests = 3% overset
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Food Consumption
• As a general rule, attendees will eat
about 6 to 8 hors d’oeuvres during
the first hour.
• Attendees will generally eat more
during the first hour of a reception
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Food Consumption
• Receptions with dinner following, order 6 to 8
appetizers per person
• Receptions with no dinner following, order
approx. 10 to 14 pieces per person
• More females than males? - order 10 pieces, but
if the other way around, go for 14 pieces.
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Type of
Reception
Type of Eaters No. of hors
d’oeuvres pp 2 hours or less with
dinner following Light 3–4 pieces
Moderate 5–7 pieces
Heavy 8+ pieces
2 hours or less with no
dinner Light 6–8 pieces
Moderate 10–12 pieces
Heavy 12+ pieces
2–3 hours with no dinner Light 8–10 pieces
Moderate 10–12 pieces
Heavy 16+ pieces
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• Consumption also depends on how many square feet
are available for guests to move around in
• Space Requirements for Receptions
• Minimum (tight) 5 ½ to 6 square feet per room
• Comfortably crowded 7 ½ square feet per person
• Ample Room 10+ square feet per person
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• Cost-Saving Ideas
• The chef can come up with suggestions to fit any
budget.
• Ganging menus –
– Ask what other groups are being served
during the same meal.
– If the same menu can be served to another
group, a better price might be negotiated
because of the economies of scale.
• Provide small servings of high-end items –
– Lobster medallions on a salad provide elegance
at a lower cost than lobster for the entrée.
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• Cost Saving Ideas:
• Limit portion size –
– Enjoyment of a meal does not depend on
quantity.
– The visual appeal and taste of food is just as
important as the amount
• Pass the food –
– Guests usually consume less food when it is
passed on trays or platters
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Menu Planning
• Meeting planners need to stay abreast of current
food trends
• Environmental Scanning
• Read trade journals online
– Meetings Focus
– BizBash
– CaterSource
42
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• Blogs • Alltop (blog search)
http://alltop.com/
• My Cvent Blog:
http://blog.cvent.com/food-for-
thought
• Feedly (blog reader):
http://www.feedly.com
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• Using Social Media to Track Trends:
• Pinterest: http://www.pinterest.com
• http://www.pinterest.com/pattishock
• Scrapbooking site
• Find creative ideas
• Save cool ideas for future events
• Don’t have to join to view
• Create categories early
• Break out segments
– Outdoor events
– Receptions ideas
– Buffets, etc.
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• Available on
Amazon.com
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Questions?
Patti Shock, CPCE, CHT
Academic Consultant, The International
School of Hospitality; Adjunct Professor,
University of Nevada, Las Vegas and
Florida International University
Zachary Chouteau Content Director, Features & News
Meetings Focus
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e-newsletters, provides answers to some of the key questions we just did not
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• Meetings Focus On-Location Video Broadcast from AIBTM –
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Register at: http://www.meetingsfocus.com/onlocation
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Patti Shock
Wednesday, June 25th at 1pm Eastern
On Demand - Also available for you to view at any time.
Visit (www.meetingsfocus.com/webinars) today learn more, register and
Watch Now!
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