F&B and Other Budget Tips

Transcription

1 F&B and Other Budget Tips Presented by Bonnie Wallsh, MA, CMP, CMM Chief Strategist Bonnie Wallsh Associates, LLC. Moderated by Zachary Chouteau Content Director, Features and News Meetings Focus Wednesday, June 26, 2013

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3 Housekeeping Today s Webinar is worth the following credit toward the CMP application through CIC: Strategic Planning, 1 hour. To receive this credit for attending simply visit 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

4 Thank you to our Webinar Sponsors:

5 Today s Speaker: Bonnie Wallsh, MA, CMP, CMM Chief Strategist Bonnie Wallsh Associates, LLC bwacmp@carolina.rr.com

6 Learning Objectives Communicate with the chef to plan creative food and beverage functions within your budget Anticipate and fulfill individual special needs of attendees Identify methods to improve the accuracy of your guarantees Discover the latest trends in food and beverage Other tricks of the trade to save on your overall budget

7 PLAN CREATIVE FOOD & BEVERAGE ON A BUDGET Presenter: Bonnie Wallsh, MA, CMP, CMM, Chief Strategist Bonnie Wallsh Associates Ph: (704) bwacmp@carolina.rr.com Wednesday, June 26, 2013

8 Obtain Information from the Meeting Sponsor What information is needed? How do you obtain it? What do you do with it?

9 Impact of Meeting Goals & Objectives on F&B Budget Profile of Attendees Special Needs/Cultural Diversity Program - Time framework/speakers/entertainment Geographical location of meeting Historical Data

10 Communication What does the chef need from the planner? What does the planner need from the chef? How can the chef and planner partner together in planning menus?

11 Menu Planning International Meetings Latino/Hispanic Asian Middle Eastern South American Africa Regional within USA

12 Menu Planning Religious Kosher/Glatt Kosher/Passover Muslim/Halal/Ramadan Hindu/Buddhists Catholics/Lent Mormons/hot caffeinated beverages/alcohol What else?

13 Themed Events Decorations Audio Visual Lighting Music/Sound Special Effects Attire Catering Tables Chairs

14 Costing Liquor Consumption ALWAYS use a trained bartender Bar set-up ration Cash vs. host bar

15 Costing Food service Quantity or per person? Butler service or buffet? Plated or buffet? Packages or a la carte? Service charges/gratuities/tips

16 Foods that Enhance Attendee Alertness Red Breaks Heart Blue Breaks Brain Leafy and Colorful Vegetables Brain Omega-3 Fatty Acids Brain Folic Acid - Brain

17 Menu Planning How do you Plan a Menu that won t Break the Bank? How do you Plan a Menu that Fulfills Your Objectives?

18 Planning Menus to Enhance Your Program Breakfast Refreshment Breaks Lunch Receptions Dinner After Dinner Reception Hospitality Suites Team Building

19 Menu Planning How Do You Plan Menus for Your Groups? Southern Reception Fried green tomatoes Squash & Vidalia Onion Quiche Shrimp & Grits Southern Mac & Cheese Collard Green Wontons Fried Pickles BBQ Chicken Sliders Fresh Fruit Display Garden Veggie Platter Signature Drink

20 Anything But Ordinary Palindrome Lunch Sponsored by Tampa Bay Area Chapter at MPISEC Salad Fresh spinach salad w/ raspberries, bleu cheese, Vidalia onion Vinaigrette Entrée Grilled Churasco steak Fresh summer Succotash salad Dessert House made shortcake, peaches, mint, and sour cream Entrée Roasted coconut curry Wahoo, pepper, and onions Salad Shaved fennel, citrus and radish salad, olive oil, salt, and peppers

21 Creative Menu Sponsored by FEDEX at PCMA Annual Conference Re Constructed salad - Make your own salad Ingredients: 1 slice of Texas vine ripened beef steak tomato 1 Dallas made crème fraiche burrata 1 basil leaf 3 baby yellow pear tomatoes 1 pinch micro greens 1 pesto croustade To taste Red Hawaiian sea salt To taste cracked black peppercorns 1 spoon aged Balsamic vinegar 1 spoon roasted garlic basil oil

22 Creative Menu Place tomato on plate Top with fresh basil leaf Place Burrata cheese on top of tomato and basil leaf Place pesto croustade up against Burrata cheese Add yellow pear tomatoes to plate as garnish Add pinch of micro greens to top Add pinch of sea salt to taste Add pinch of black peppercorn to taste Top with 1 spoonful of roasted garlic basil oil Finish with 1 spoonful of Balsamic vinegar Share your great salad that you made with neighbor

23 Celebrate PCMA Luncheon Menu a la Montreal Comfort Food Fresh baked cheddar cheese and vegetable biscuits Fresh salad greens with vegetable crudite, herb ranch dressing Buttermilk pan roasted boneless chicken served with pan gravy Roasted butternut squash Stewed green beans with caramelized onions and bacon Strawberry chocolate Romanoff Freshly brewed coffee, decaffeinated coffee, herbal tea, iced tea

24 Celebrate PCMA Luncheon Menu a la Montreal Healthy Trends Multi-grain walnut and cranberry baguette served with avocado oil Portion size: 4 oz. calories: 200 carbs: 40 protein: 7 fat: 3 Hydroponic bibb lettuce salad rose with quinoa and mandarin orange, citrus onion vinaigrette Portion size: 6 oz. calories: 96 carbs: 22.5 protein: 1.45 fat: 2.5 Turkey medallions with diced papaya and sweet cipollini onion marmalade Pan seared baby sweet peppers and winter scallions Basmati rice with edamame and red beans Portion size: 10 oz. calories: 264 carbs: 44 protein: fat: 3.5 Medley of fresh fruit compote with baba au rhym Portion size: 4.5 oz. calories: 114 carbs: 22.3 protein: 0 fat: 3.5 Freshly brewed coffee, decaffeinated coffee, herbal tea, iced tea

25 Celebrate PCMA Luncheon Menu a la Montreal Small Plates, Big Tastes Assorted fresh baked breads, flatbreads and lavosh Served with guava preserves, herb cheese dip and butter balls 1905 romaine lettuce salad with shaved parmesan cheese, herb ranch dressing Medley of sweet and redskin potatoes Latin yellow rice and glandules Tapas Plates: Mojo open-faced chicken with beans, rice, capers, and tomato Fresh artichokes and onion straws with lemon vinaigrette; Barcelona beef sausage and potato stir-fry Key lime dessert shooter, chocolate dessert shooter Freshly brewed coffee, decaffeinated coffee, herbal tea, iced tea

26 Celebrate PCMA Luncheon Menu a la Montreal Classic French Fresh baked mini croissants and French bread with sweet butter Arranged Caesar salad with lemon Fresh Roman cheese crostini, classic Caesar dressing Chicken Wellington with rosemary demi glace Blended Wild Rice Bouquetierre of battonet carrots, parslied tomatoes, & sausage Vanilla bean crème brulee Freshly brewed coffee, decaffeinated coffee, herbal tea, iced tea

27 Creative Presentation

28 Lifestyle Trends Health Conscious Diets Allergies - Peanuts, Seafood, Gluten-free (Celiac), Garlic, Dairy Vegetarian/Vegan Impact of Green Movement Beverage Awareness Bottled Waters, Diet Soft Drinks, Decaffeinated Drinks, Herbal Teas

29 Latest Trends Fruit is becoming America's favorite snack - being creative with ways to showcase fresh fruit. i.e. fruit salad in martini glasses, parfaits, fruit juice shooters Detachment from microwave cooking American palate is up-grading Spices and herbs popularity are increasing

30 Lifestyle Trends Family Style Home style foods Comfort Foods Southern Good Old Boys Upgraded Individual Smaller Portion Sizes Interactive Stations Food as Art Handcrafted beers from local breweries

31 Latest Trends Martini stations Specialty cocktails One Bite Items Mousse Shots Slider Packages

32 Latest Trends Products Artisan Breads and Cheeses No Trans Fat Locally Produced Foods All Natural Foods Organic

33 Latest Trends Theme events using ethnic foods that are less costly Chicken marinated in cumin, coriander, and a splash of lime juice Marinated Mexican Spiced Chicken Couscous, quinoa, amaranth, or farro instead of potatoes Lower costs of meat/ protein with different cooking techniques like braising or slow roasting to both tenderize and add flavor Dishes built around cuts or slices of meat and poultry instead of whole pieces

34 Latest Trends Innovative centerpieces such as a Lazy Susan with buffet lunch Creative, inexpensive centerpieces plants/ alstroemeria (long lasting flowers) /fresh fruit Food trucks

35 Latest Trends Trail mix bar Bins of dried fruits, granola, M&Ms, nuts with scoops and small bags - Guests create their own trail mix Afternoon Smoothies Juices leftover from breakfast to make smoothies. - Choose 2 or 3 different flavors - Serve them in pitchers Large bowls of popcorn with scoops and bags - Guests serve themselves

36 Latest Trends Buffet proportions - Smaller displays/tables Use of greenery Fruit for centerpieces Interactive stations Ice bar Signature drink for reception

37 Guarantees Internal Factors Programming Time Framework Due dates Flexibility of facility Overset policy Tickets Meeting History

38 F&B Contracts What should be included?

39 F&B $$$ Saving Tip$ Work with the chef in developing your menus Piggy-back off other group s events Theme events using ethnic foods that are less costly - Chicken marinated in cumin, coriander, and a splash of lime juice can be called Marinated Mexican Spiced Chicken Give grains a try. Replace potatoes and rice with couscous, quinoa, amaranth, or farro Serve light lunches such as salads rather than heavy entrees

40 F&B $$$ Saving Tip$ Use lower costs of meat/protein and use different cooking techniques like braising or slow roasting to both tenderize and add flavor Serve dishes built around cuts or slices of meat and poultry instead of whole pieces Cut down on portions Reduce number of courses at dinner

41 F&B $$$ Saving Tip$ Use innovative centerpieces such as a Lazy Susan with buffet lunch Take advantage of edible centerpieces to avoid necessity of proving a separate centerpiece Use boxed lunches, if appropriate Design creative, inexpensive centerpieces - Plants/ alstroemeria (long lasting flowers)/fresh fruit - Theme events- check on in-house availability

42 F&B $$$ Saving Tip$ Use food stations spread throughout the room Serve continental breakfast instead of full American breakfast Negotiate for facility to sponsor breakfast Take advantage of dead stock wine Serve lunch dessert as afternoon break Use food trucks

43 F&B $$$ Saving Tip$ Place large bowls of popcorn with scoops and bags for guests to serve themselves Trail mix bar Set out bins of dried fruits, granola, M&Ms, nuts with scoops and small bags so guests can create their own trail mix Afternoon Smoothies - Use juices leftover from breakfast to make smoothies. - Choose 2 or 3 different flavors and serve them in pitchers

44 F&B $$$ Saving Tip$ Negotiate complimentary receptions Shorten time of receptions Eliminate soft drinks and bottled water Use opened bottles of liquor and wine for hospitality or VIP suite Create a signature drink for your reception Use butler service instead of buffet tables

45 F&B $$$ Saving Tip$ People drink less at cash bars Instead of a single plated dessert, consider placing a plate of small desserts in the center of each table Order by consumption not per person Know the menus in room service, restaurants, and banquet prices. Use the best price for your group Consider scheduling your function in a restaurant rather than a meeting room If you are faced with F&B attrition, enhance your meal functions or provide bags with breakfast pastry and fruit upon checkout

46 Resources Other chefs Colleagues Industry magazines, I.e. food art, food and wine, culinary art, Martha Stewart, etc. Food lovers companion - book used as a culinary dictionary Food channel Websites; trends.com, wwwconventionindustry.org APEX (glossary of terms)

47 Resources Discussion Groups: You must subscribe to the lists in order to participate. There are strict rules that you are not allowed to promote your product or services directly and you are not allowed to badmouth any person or supplier Publications: Food and Wine Gourmet Food Meetings Focus

48 What are 3 things that you have learned from this presentation? What will you do differently when you prepare for your next conference?

49 Questions? Bonnie Wallsh, MA, CMP, CMM Chief Strategist Bonnie Wallsh Associates, LLC Zachary Chouteau Content Director, Features and News Meetings Focus

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