myths & realities of f&b costs

MythsRealities

of Food & Beverage and Cost&presented by

Tracy StuckrathCSEP, CMM, CFPM Thrive! Meetings & Events

@tstuckrath

©December 2015 | Thrive! Meetings & Events | @thrivemeetings

essential learning components

Plan special requests meals & stay on budget

Plan meeting

F&B while fulfilling special

needs.Evaluate Myths & Realities of

F&B

Buffets and Hors d'oeuvres Receptions are Less Expensive than Plated Meals.

MYTH

©December 2015 | @thrivemeetings

REALITY Buffets and receptions can cost the same or more than plated meals.

• Depends on the event

• Staffing the same

• Food quantities

• Removing items don't affect cost

MYTHLabor does not effect catering fees.


• Biggest impact on catering charges

• Union vs. non-union location

• Food preparation methods

• Action stations

• On-premise vs. off-premise

REALITY Labor costs definitely impact catering charges.

MYTH Local Sourcing is Cost Prohibitive


• Corporate policies

• Flexibility

• Commitment of caterer

• Volume

• Customization of menu

• Labor

REALITY It depends on caterer, local market, season and amount of product needed.


MYTHRestaurants are more expensive than off-premise catered events.

Caterers have to bring “everything.”REALITY


MYTHGuests are not focused on healthier and smaller portions


• 91% healthfulness of F&B

• 82% eating more fruits & veggies

• 69% cutting back on sugar

• 68% consuming smaller portions

• 4:5 trying to lose/maintain weight

• Food types = weight management

REALITY People are more health conscious and want to maintain it on the road.

Source: IFIC 2015 Food & Health Survey


MYTHSuppliers are not flexible on their pricing.

Heating, lighting, labor, season and commodities all affect priceREALITY


vegan

MYTHSpecial meals for attendee dietary restrictions cost more.

vegetarian

Kosher

organic

diabetes

egg allergy

paleo

non-GMO


• Event F&B History

• Types

• Planning Process

• Quantity

• Customization of menu

• Labor

REALITY It depends, but it most cases it should be negligible.


MYTHThere is no liability or risk associated with F&B programs


• Food Safety

• Workplace Safety Laws

• Disability Laws

• Allergen Labeling Laws

• EU 1169

• Stock Epinephrine

REALITY There are definitely liabilities that fall under our duty of care.


Controlling Costs• Smaller portions

• Flexibility

• Shorter Events

• Gang/Marry Menus

• Honest with Budgets

• Know Your Waste Factor

• Cut down catering portions


Controlling Costs• Partner with Chef

• Help Save Labor

• Variety

• Shorter Events

• Before contracts are signed

• Honest with Budgets

“The shared meal is no small thing. It is a foundation…”


Michael Pollen


(404) 242-0530 [email protected] www.thrivemeetings.com

@tstuckrath thrivemeetingsevents

Tracy Stuckrath

www.thrivemeetings.com/PCMAmyths

mailto:[email protected]?subject=

http://www.thrivemeetings.com

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