We re In This Together! Helping You Build Your Business For Over 30 Years!

Transcription

1 Welcome

2 Our Vision. To continually enhance our customer s profits by being the distributor that provides innovative, value-added solutions in response to our customers ever changing needs. To achieve our vision, we treat our staff, customers and suppliers as partners, with integrity and respect, and recognize that our success and profitability depend on the success of our partners.

3 We re In This Together! Helping You Build Your Business For Over 30 Years!

4 Goals for Today s Show What s happening in the marketplace today? Overview of the competition what are they up to? Branding differentiating yourself What are the latest trends we re seeing in the industry? How we can help you with: Understanding food cost Labor saving recipes New ideas Packaging Updating your look Marketing & web development

5 2008 Restaurant Industry Facts You re in it The restaurant industry has become a mega industry and touches the lives of 133 million Americans and accounts for 4 % of the U.S. gross domestic product. It includes 40 industry segments, from full service to quick service. Food service operators are driven by increasingly sophisticated and demanding guests who want more of everything; more convenience, more control, more choices and more value. The challenges are obvious, too. Recruitment and retention are two of the biggest long term concerns. The ability to hire, train, retain and advance a growing workforce is critical for success. A changing political environment where there is greater public sensitivity to the environment and an increasing global society that affects restaurants on everything from tourism to food safety. Elevated gas prices, higher food costs (wholesale and menu) and other factors will cause consumers to become more discriminating in their spending. The good news is that consumers remain hungry for the variety, convenience and socializing that restaurants and retailers have to offer.

6 National Restaurant Association 2008 Industry Forecast Offering customers wide varieties when it comes to food and beverage choices will be a key point of competitive differentiation. Value pricing will grow in importance as well as marketing. Sell packages. Operators will rely more on technology to help manage costs and boost productivity.

7 THE ASSOCIATION FORECASTS THAT 2008 WILL BE A YEAR FOR OPERATORS TO: Get creative with menus. We will see an explosion of new tastes, flavors and preparation methods, featuring local products wherever possible will also be key. Recruit, train, and retain good staff. Productivity gains, good employee-relation strategies and immigration reform are more important than ever. Go Green, cutting energy costs and reducing ones environmental impact. Enhance food safety, it s the National Restaurant Association s top public policy issue for Go after the nutrition-conscious guest. Three out of four adults are trying to eat healthier. Make it easy, customers want meals when and how they want them. Look for innovations in takeout, online order entry, self service options and payment options. Use technology to reduce costs. Higher energy and food costs will add to margin pressure. Greater capital investment in technology will help boost productivity.

8 Who s Today s Consumer? Selling to the Y Generation Customers Today: Sophisticated, Dual Incomes, Career Driven, Educated, Work 40+ hours Transient Society Food & Beverage Savvy Food Network & reality TV 30% of all books published are cook books Remember it s Mercedes, SUV s, etc., pulling up at Costco Ordering online, no cash, everything is debit

9 Who s the competition? What are they up to? The competition offers less & charges more. 18 locations on Long Island 8 locations on Long Island 6 locations on Long Island 17 Panera locations on Long Island and more on the way! 79 Starbucks locations on Long Island

10 LET S GET IN THE GAME!

11 Stony Brook Research Results/Finds: The difference between the independents and the chains is that the chains market themselves better and train better. They understand true food cost.

12 Marketing Ecommerce Ecommerce sites Blast s Enewsletters Ecards You Tube Audio specials Recruitment no more Newsday 70.2% of the population in the United States (over 212 million people) use the Internet, according to Nielsen/NetRatings, July 07

13 Why Do Brands Matter The Value of a Brand Promise & Fulfillment Who Says? Your Customer

14 What Are Our Brands?

15 Today s Show Highlight Check out our Cappuccino Machines OUR BRAND OUR PROMISE Over 450 Locations in the NY Metropolitan Area Serving 20,232,000 Cups of Coffee Yearly

16 What s Happening on the Streets of New York? Gourmet Tour Agenda PAX Mangia Whole Foods Market Dishes Starwich Max Brenner Chocolate by the Bald Man Witchcraft Café Duke David Burke at Bloomingdales Sign Up for your Culinary Bus Tour Today

17 Industry Trends Small is bigger offer less, charge more Appeal to the health conscious consumer offer healthful foods, salmon, blueberries, etc. No trans fat. Logo everything Graphics Feature Local Items Go Green Organics Comfort food new twist on old favorites Offer convenience make it easier for the consumer Everything on white platters 0 trans fat it s almost so yesterday

18 Salad Trends Entrée Salads with Grilled or Roasted Salmon Frisse Salad Rocket Arugula Salad (wild arugula) Capresé Salad Chopped Salads Cobb Salad Spicy Chicken Salad Roasted Chicken Salad Salad Toppings: Sliced Avocados, Pomegranate Seeds, Candied Nuts, Crumbled Goat Cheese Top Ingredients: Pomegranate, Infused Oils, Fontina Cheese, Hummus, Diced Mango, Artichokes, White Beans, Dried Cherries, Brie Cheese, Currants, "Zesty Pesto, Aged Soy Sauce, Sea Salts, Gourmet Mustards, Asian Noodles

19 Beverage Trends Fresh Squeezed Juice Pomegranate Juice Smoothies and Shakes Herb Infused Teas Chai Teas Green Tea - hot, iced Blueberry Green Teas Gourmet Flavored Teas Good for You Beverages

20 Side Trends Orzo Salad Grilled Asparagus Roasted Sweet Potatoes Grilled Asian Baby Bok Choy No Mayonnaise Cole Slaws Roasted Fennel Roasted Beets Wheatberry Salads Garlic Sauté Broccoli Brown Rice Roasted Seasonal Vegetables Pasta Nests Cornbread Roasted Ratatouille Stand Alone Salad, Sicilian Cauliflower, Pomegranate Broccoli Rabe

21 City Style Sandwich Trends Great Breads Croissants for lunch Petite Style PB & J To Go Sliced Apples & Pears Gourmet Cheeses, a lot of Brie Sliders - Not just beef, crab, baby bello mushroom, swordfish Paninis Ham, Aged Cheddar, Sliced Apples on Grilled Rye Roasted Vegetables on wraps Applewood Smoked Bacon BLT s Gourmet Grilled Cheese Braised Short Ribs Sandwich Roasted Turkey, Brie Cheese, Cranberry Grilled Filet Mignon Sandwich Prosciutto, Fresh Mozzarella, Roasted Peppers, Arugula Hummus, Grilled Eggplant Pecan Chicken BLT s Smoked Turkey, Goat Cheese Cobb Club Wraps Buffalo Chicken Grilled Chicken and Feta Grilled Chicken Quesadilla Asian Grilled Chicken Wrap Vietnamese Chicken Bahmi Goreng (fried rice) Chinese Chicken Salad Check out our City Style Sandwiches

22 Coffee Trends Starbucks style coffees everyone is doing it Skinny Lattés Cappuccinos Seasonal Flavors - Pumpkin, Gingerbread, Candy Cane Espresso Mocha and Caramel Flavors Coffee Americano

23 Breakfast Trends Oatmeal Bar Omelet Station Breakfast Burrito Savory Scones Savory Crepes Breakfast Parfait Fresh Squeezed Juice

24 Packaging Trends Custom Logoed Packages Clear Containers for Easy Viewing 6oz Soups for Combo Meals Green Friendly Packaging Individually Wrapped Forks and Knives Customized Sandwich Containers for Grille Station Linen-like napkins

25 Packaging

26 Packaging

27 Packaging

28 Be On the Lookout for New Ideas Great New Idea Stickers are on all New Ideas Presented at the show!

29 How Can We Help?

30 Food Cost Factors Raise Prices. Cost out the Menu and Price the High Cost Percentage Items Accordingly. Control Portion Sizes. Minimize Waste in the Kitchen. Track Waste as Well. Spot Check Prep Staff. Make Sure the Pre-Cut Portions Weigh What They are Supposed to. Link the Chef s Pay to a Pre-Set Food Cost Percentage. Set Up an Incentive Deal for the Chef. Set Up Purchase Order System. Negotiate Prices with Vendors for Bulk Buying. Take Vendor Discounts When Offered. Organize the Storage Room and Keep Inventory to a Minimum. Purchase Based on Budget. Keep Order Guides and Inventory Sheets Current. Keep Recipe Books Current. Have the Proper Equipment Available, ie Scoops, Ladles, etc. Order Meat, Poultry and Seafood taking into consideration weather and season.

31 Labor Saving & Cost Effective Recipes

32 Labor issues? Try Using Labor Saving Products

33 Are you priced right? Pricing survey results Industry leaders 7-11 Coffee small medium large Panera Bread Dunkin Donuts Starbucks McDonalds Independent Pricing survey results Coffee small medium large Starbucks locations locations locations locations

34 Are you priced right? Pricing survey results Industry leaders Caesar salad with chicken Panera Bread 6.99 Chili's 8.49 Quiznos 5.99 Applebee s 8.99 Independent Pricing survey results Caesar salad with chicken 7.16

35 Are you priced right? Pricing survey results Industry leaders Specialty sandwiches Panera Bread 6.49 Quiznos 6.99 Chili's 7.69 Ruby Tuesday 8.99 Applebees 7.99 Starbucks 5.75 Independent Pricing survey results Specialty sandwiches 6.57

36 Are you priced right? Pricing survey results Industry leaders Soups Panera Bread 3.39 Applebee s 3.49 Chili's 3.99 Quiznos 2.99 Ruby Tuesday 4.49 Independent Pricing survey results Soups clear cream small 3.12 large 4.26 small 3.45 large 4.32

37 Are you priced right? Pricing survey results Pricing survey results Iced Tea Tea Latte small 1.50 medium 1.88 large 2.27 small 1.30 medium 1.49 large 1.74 small 1.71 medium 2.29 large 2.25 Muffins 1.78 Egg Sandwich 3.50 Yogurt Parfait 3.36 Garden salad 5.31 Chef salad 6.47 Cole slaw per pound 4.56 Potato salad per pound 4.85 Pasta salad per pound 5.96

38 Marketing Solutions Website Development

39 Need a New Look?

40 Save The Date April 9 th, 2008 At the Hofstra Sports Arena!

41 This is a Paperless Show Visit for all recipes, and presentations.