Food & Beverage for Profit! Understanding F&B for Your FEC Dave Wallace Amber Collier Brian Cohen Kyle Allison Steve Cohen November 16, 2015

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2 Food & Beverage for Profit! Understanding F&B for Your FEC Dave Wallace Amber Collier Brian Cohen Kyle Allison Steve Cohen November 16, 2015

3 Fast Casual Food & Beverage Dave Wallace

4 INSIGHT OF FOOD AND BEVERAGE IMPACT

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7 REASONS WHY FOOD PROGRAMS FAIL

8 REASONS WHY FOOD PROGRAMS FAIL

9 Fast Casual VARIOUS TYPES OF FOOD SERVICE

10 Sports Grille VARIOUS TYPES OF FOOD SERVICE

11 Gaming VARIOUS TYPES OF FOOD SERVICE

12 Corporate Events VARIOUS TYPES OF FOOD SERVICE

13 BEVERAGE OPPORTUNITIES Many opportunities exist in creating a great beverage program that will enhance you overall brand, revenues and profitability. Although alcoholic beverages offer the greatest diversity and revenue generation due to the numerous options and recipes available, there has been many more improvements in non-alcoholic beverages that can offer exceptional sales as well.

14 BEVERAGE OPPORTUNITIES Price People Product Have a Winning Strategy!

15 REASONS WHY PROGRAMS FAIL Relevance Complete a market analysis Understand trends! Understand your guest s desires. Price Price inline with expectations. Unnecessary discounting Incorrect discounting Quality Sensory appeal Maintain high standards TRAINING! Use correct plateware/glassware and garnishes

16 Snack Bar Food & Beverage Amber Collier

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18 Presentation

19 Get Creative Peanut Butter Filled Pretzel Bites with Chocolate Sauce Cinnamon Sugar Pretzel Bites Cheese Filled Pretzel Bites Jalapeño Popper Pretzel Bites Pretzel Dogs

20 Pizza Fresh - Lower cost - More options (ie, thin crust, thick crust, breadsticks, stuffed crust, calzones, etc) - More labor, less consistent - Higher cost - Less options - More consistent Par Baked

21 What s Hot? Oreo Churros (not in a paper boat or bag) Pizza Cones DIY Slush TURN IT AROUND Don t miss this upsell opportunity for selling merchandise

22 Snack Bar Re-Cap - Creative and Modern Presentation to increase perceived value - Don t have an identity crisis - Know who you are and sell that - Don t try to sell a Rib-Eye steak with Risotto from a snack bar - It doesn t have to be expensive to make it classy - You don t have to serve all food items in paper and plastic boats - Get creative - Involve your staff - KISS Keep It Simple Stupid - It s better to have less items that are done REALLY well than a large menu that tastes and looks mediocre

23 Buffet Concepts Food & Beverage Brian Cohen

24 Tips Controlling Food Costs on Buffets

25 Controlling Labor

26 Packaging Buffets & Promotions

27 The Future of Buffet Concepts

28 Why I Should Not Add a Buffet to my FEC

29 Why I Should Add a Buffet to my FEC

30 Building a Menu Card to Control Costs Kyle Allison

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34 Amusements & Attractions Food Purchasing Organization

35 IAAPA Endorsed Food Program Cost savings program specifically designed for IAAPA Special pricing negotiated with exclusive Distributor & Manufacturer Partners for Food, Beverages, Snacks, Paper, Chemicals & Supplies. Participation is voluntary and FREE for IAAPA members.

36 AAFPO Distributors Provide national distribution network Provide one standardized agreement Provide leading technology National brand focused Cheney Brothers (FL/GA) Ben E. Keith (Texas, Arkansas, Louisiana, Oklahoma) PFG(Performance Food Group) All other U.S. locations

37 SIZE MATTERS Strength in Numbers Purchasing Power Global Sourcing Local Service

38 Recipe for Success! AAFPO s exclusive food cost savings program for IAAPA members is designed to save substantial $$. AAFPO is in constant negotiations with Suppliers to achieve the best prices without compromising quality. The more participation we get as a group each year, the more we are able to leverage.

39 3,500 + Deviated items! Today, our organization has the experience and capability of negotiating directly with Key Manufacturer Partners, exclusive deviated pricing that IAAPA members would not be able to achieve on their own. We currently have exclusive deals on items that we could make available with this new program.

40 INTERESTED? Go to web site and complete the form or visit us at Booth #2665 A rep from our Dist. network will conduct a personal on site review.

41 QUESTIONS? Food & Beverage for Profit! Understanding F&B for Your FEC Dave Wallace Amber Collier Brian Cohen Kyle Allison Steve Cohen November 16, 2015