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Rookies and Newcomers: The Road to Success Investment Insurance Group Sales People Feasibility Attractions Mix Facility Design.

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Presentation on theme: "Rookies and Newcomers: The Road to Success Investment Insurance Group Sales People Feasibility Attractions Mix Facility Design."— Presentation transcript:

1 Rookies and Newcomers: The Road to Success Investment Insurance Group Sales People Feasibility Attractions Mix Facility Design

2 Food and Beverage

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4 Go-Kart Miniature Golf Bumper Boats Batting Cages Kiddie Rides Rock Wall Video Games Ballocity Great Food

5 Food and Beverage Built in 1996 / Acquired in July 2000 Eight Acre Park 12,000 sq. ft. Building Over 70 Employees during the Summer Over 35 Employees during the Winter Year over year growth (even during the recession)

6 Food and Beverage Session Overview Myths & Facts Menus & Menu Pricing Where’s The Money Layout/Design/Equipment Where do I go from here? Questions & Answers?

7 Food and Beverage Operational Myths Myth 1: My facility will be too small to worry about any kind of food service Myth 2: Things are fine the way they are; I don’t have to adapt or change Myth 3: I don’t know if anyone would buy the items I want to sell

8 Food and Beverage Operational Myths Myth 4: There are so many laws to worry about. Myth 5: I’ve heard you can never find experienced help Myth 6: I’ve also heard that it is a lot of work and there is no money in it.

9 Food and Beverage Menus – Background Info The great thing is that it is YOUR business. YOU decide what you want your F&B to look like. –Fast Food McDonald’s, Burger King, etc –Quick Serve Take a number –Sit Down Wait Staff –Buffet All you can eat –Alcohol?

10 Food and Beverage Menus – Background Info Menus Follow the current trends –Larger sizes (still!) –Healthy choices –Gluten free –Super saver menu ($1+ menu) –Serve the “old standby’s” –Impulse Items –Combs –Don’t try to please everyone!

11 Food and Beverage Menus First! –Before you can design, price or sell you need to establish your program What will you sell? –Let’s see how we will do it –Get a BIG piece of paper

12 Food and Beverage Menus First, make 3 columns –Meal items –Snacks –Beverages

13 Food and Beverage Menu Creation – Part 1 Meal Items –Hamburger –Cheeseburger –Pulled Pork/BBQ –Salads –Hot Dog –Chicken Nuggets –Wraps –Cheese Pizza –Toppings –Wings –Quesadillas Snack Items –Nachos –Giant Pretzel –Churros –Popcorn –Ice Cream –Candy Bars –Cookies/Brownies –Deep Fried Oreos, Twinkies, Anything Beverages –Soft Drinks –Bottled Water –Ice Tea –Frozen ICEE –Coffee –Cappuccino –Espresso

14 Food and Beverage Menu Creation – Part 2 Then take each column and see how you can expand on it: –Nachos Nachos & Cheese Nachos & Salsa Super Loaded Nachos –Ice Cream Ice Cream Cone Ice Cream Dish Ice Cream Sundae Brownie Sundae Ice Cream Float Cookie Sundae Snack Items –Nachos –Giant Pretzel –Churros –Popcorn –Ice Cream –Baked Cookies –Brownies –Fried Oreos –Fried Twinkies –Honey Roasted Peanuts

15 Food and Beverage Menu Creation – Part 3 Now take your expanded columns and let’s start our ingredient list Ingredient List –All products needed to prepare your finished product. Example –Hot Dog »8/1 hot dog, bun, hot dog tray, ketchup, mustard, relish

16 Food and Beverage Menu Creation – Part 4 Standardize Preparation –Should include all information on preparing product Ingredients Quantities Cooking / Baking / Heating Assembly

17 Food and Beverage  16” Pizza Shell  Pizza Sauce  Pizza Cheese  Remove 16” pizza shell from refrigerator  Place pizza shell on pizza screen  Add 2 ladles of pizza sauce to shell and spread evenly around shell  Measure proper amount of cheese and spread evenly onto pizza shell  Place in Turbo Chef and select appropriate buttons  Remove pizza from Turbo Chef with pizza paddle when finished  Pizza Circle  Plates  Do not remove pizza screen with pizza  Place finished pizza on pizza circle and cut into 10 slices  Remove pizza screen from Turbo Chef and place on pizza rack  Add selected number of plates and serve

18 Food and Beverage  Hamburger  Keiser Roll  Lettuce  Tomato Slice  Handful of Fries  Topping to burger if necessary: Cheese, Onions, Bacon, etc  Plate  Place thawed hamburger onto grill  Add small amount of water to cooking area  Cover with lid  Cook both sides evenly  Estimated cook time 3-4 minutes  Add toppings to burger while on grill  Cover with lid briefly  Place on bun with lettuce and tomato (unless otherwise requested)  Cook a handful of fries in fryer until they float.  Estimated cook time 2-3 minutes  When fries are finished dump into fry warmer, salt and add to plate and serve

19 Food and Beverage Menu Pricing Menu pricing is an art, not an exact science. Your ultimate selling price depends on –Location –Market –Captive factor –Raw material cost

20 Pricing is the key!

21 Food and Beverage Menu Pricing The “Questions”.. How much can I sell this for? What is the standard formula for pricing? Do I have to be less than everyone else?

22 Food and Beverage Menu Pricing Pricing –Avoid the flat percentage format –Example: Cost x 450%= Sales price Let’s use this example: –You want to determine your cost and selling price for the Hamburger Combo Meal or Pizza will be selling Use all ingredients necessary You can factor labor cost / waste / etc

23 Food and Beverage Menu Pricing Hamburger Combo Plate1 $ 0.06 Bun1 $ 0.10 Patty1 $ 0.95 Cheese1 $ 0.10 50/50 lettuce1 $ 0.12 Tomato1 $ 0.12 French Fries4 oz. $ 0.28 Misc.1 $ 0.08 Drink1 $ 0.30 Retail Total $ 5.79 $ 2.1163.49% 16" Cheese Pizza Shell1 $ 2.00 Sauce4 oz. $ 0.20 Cheese9 oz. $ 1.26 Circle1 $ 0.20 Plates4 $ 0.24 Misc1 $ 0.08 Retail Total $ 11.99 $ 3.9866.81%

24 Food and Beverage Menu Pricing Labor –$8.00 an hour employee = $.13 minute 4 minutes prep / serve time = $.53 From my own historical data: –Waste Cost historically has been 1.5% of a Waste cost - $.01

25 Food and Beverage Menu Pricing Selling Price –Based on Formula used Local Market “Captive Audience Factor” Use Your Common Sense

26 Food and Beverage Menu Pricing Beware –High product cost items –Short shelf life –Difficult / Long prep times

27 Food and Beverage Menu Pricing What are my targets? –Food CostAverage 25% - 30% YOU determine what type of environment you want. Make less on food, more on games? Make more on food, less on games? Make a lot on both? Take aim!

28 Food and Beverage

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30 Equipment Pizza Oven –Impinger / High Batch H Pizza Warmer Hot Dog Roller Nacho Warmer Cheese Dispenser Microwave Refrigerator / Freezer Beverage Equipment

31 Food and Beverage High Batch H Oven Pizza / Subs / Quesadillas

32 Food and Beverage Freezers

33 Food and Beverage Grill & Fryers

34 Food and Beverage Staff & Training It’s not that hard It’s just like training them on anything else Here are our “chefs”

35 Food and Beverage

36  Hamburger  Keiser Roll  Lettuce  Tomato Slice  Handful of Fries  Topping to burger if necessary: Cheese, Onions, Bacon, etc  Plate  Place thawed hamburger onto grill  Add small amount of water to cooking area  Cover with lid  Cook both sides evenly  Estimated cook time 3-4 minutes  Add toppings to burger while on grill  Cover with lid briefly  Place on bun with lettuce and tomato (unless otherwise requested)  Cook a handful of fries in fryer until they float.  Estimated cook time 2-3 minutes  When fries are finished dump into fry warmer, salt and add to plate and serve

37 Food and Beverage State Requirements Typically someone on your staff will have to be Safe-Serve Certified. Check with your Dept. of Agriculture. You will most likely need a food license (It’s not hard) Annual inspections Liquor License

38 Food and Beverage It’s OK to start small, just start. You Don’t Have to Reinvent The Wheel! What is Everyone Else Doing??

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40 Food and Beverage

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48 Contact Your Local Food Supplier Sysco US Foodservice Clover Hill Local Food Suppliers Coke / Pepsi Edy’s / Hershey’s They can help you! They WANT to help you!

49 Food and Beverage Top Reasons F&B Fails #5 - Theft (vendor/staff) #4 - Poor product selection #3 - Poor pricing structure #2 - Poor procedures (training) #1 - YOU Don’t let your F&B fail by not even getting started!

50 Food and Beverage Questions & Answers Intro to F&B Presented by: Chris Camp President Fun Fore All www.funforeall.net chris@funforeall.net 724-779-1800 ext. 305 Cell 724-544-2929

51 Expectations R.O.I. Satisfied Guests Revenues Profits Engagement Success Food and Beverage


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