CREATIVE WAYS TO STRETCH YOUR FOOD & BEVERAGE BUDGET. Riverside Hotel Fort Lauderdale, Florida

Transcription

1 CREATIVE WAYS TO STRETCH YOUR FOOD & BEVERAGE BUDGET Riverside Hotel Fort Lauderdale, Florida

2 Presenters Toby Joseph, Executive Chef Riverside Hotel 620 East Las Olas Boulevard Fort Lauderdale, Florida Tel: Bonnie Wallsh, MA, CMP, CMM, Chief Strategist Bonnie Wallsh Associates LLC 6328 Red Maple Drive Charlotte, North Carolina Tel:

3 OBTAIN INFORMATION FROM THE MEETING SPONSOR What information is needed? How do you obtain it? What do you do with it?

4 Budget IMPACT OF MEETING GOALS & Profile of Attendees OBJECTIVES ON F&B Special Needs/Cultural Diversity Program Time framework/ Speakers/ Entertainment Geographical location of meeting Historical Data

5 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?

6 ETHNIC DIVERSITY International meetings Latino/ Hispanic Asian Middle Eastern European South American African Regional within USA

7 RELIGIOUS DIVERSITY Religious Kosher/Glatt Kosher/ Passover Muslim/ Halal/ Ramadan Hindu/Buddhists Catholics/ Lent Mormons/ hot caffeinated beverages/ alcohol What else?

8 Decorations Audio Visual Lighting Music/Sound Special Effects Attire Catering Tables Chairs THEMED EVENTS

9 Internal Factors GUARANTEES Programming Time Framework Due dates Flexibility of facility Overset policy Tickets Meeting History

10 Liquor Consumption COSTING ALWAYS use a trained bartender Bar set-up ratio Cash vs. host bar

11 COSTING Food service Quantity or per person Butler service or buffet Plated vs. buffet Packages vs. a la carte Service charges/gratuities/tips

12 F&B CONTRACTS What should be included?

13 PLANNING MENUS TO ENHANCE YOUR PROGRAM Breakfast Refreshment Breaks Lunch Receptions Dinner After Dinner Reception Hospitality Suites

14 FOODS THAT ENHANCE ATTENDEE ALERTNESS Red Breaks Heart Blue Breaks Brain Leafy and Colorful Vegetables Brain Omega-3 Fatty Acids Brain Folic Acid- Brain

15 MENU PLANNING How Do You Plan Menus for Your Groups? 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

16 ANYTHING BUT ORDINARY PALINDROME LUNCH SPONSORED BY Tampa Bay Area Chapter MPI at 2010 SEC Salad Fresh spinach salad with 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

17 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

18 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

19 CREATIVE PRESENTATION

20 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

21 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

22 LATEST 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

23 Martini stations Specialty cocktails One Bite Items Mousse Shots Slider Packages LATEST TRENDS

24 LATEST TRENDS Products Artisan Breads and Cheeses No Trans Fat Locally Produced Foods All Natural Foods Organic

25 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

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

27 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

28 LATEST TRENDS Buffet proportions Smaller displays/tables Use of greenery Fruit for centerpieces Ice bar Signature drink for your reception

29 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)

30 Meetings Periodicals Meetings Focus East Meetings Focus MidAmerica Meetings Focus South Meetings Focus West RESOURCES Discussion Group You must subscribe to the list 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 bad mouth any person or supplier

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