Meeting & Event Food Service Essentials, Part 1

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Meeting & Event Food Service Essentials, Part 1 Presented by Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Adjunct Professor,

1 Meeting & Event Food Service Essentials, Part 1 Presented by Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Adjunct Professor, University of Nevada, Las Vegas and Florida International University Moderated by Zachary Chouteau Content Director, Features & News Meetings Focus Wednesday, June 11, 2014

Housekeeping Today s Webinar is worth the following credit toward the CMP application through the CIC: Meetings or Event Design, 1 hour. To receive this credit for attending simply visit: www.

3 Housekeeping Today s Webinar is worth the following credit toward the CMP application through the CIC: Meetings or Event Design, 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: Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Adjunct Professor, University of Nevada, Las Vegas and Florida International University patti.shock@gmail.com

6 Learning Objectives Know the main differences among the various types of service styles Understand what caterers are willing to negotiate Apply methods for estimating the amount of food and labor needed for an event How to use social media to keep up with the latest trends

7 Objective of the Meal Caterer must understand your need(s) Service quality 7

8 Budget Paying per person Passed foods appropriate if paying by consumption.

9 Food passed on trays Serve themselves Finger food. Plates can add 1/3 to food cost Save $ Control food quantities by pacing Limit expensive food Avoid food excesses of buffets Butlered Hors d Oeuvres No toothpicks

11 Table Food Not all foods passed Balance expensive items with low-priced items Expensive items could be passed Inexpensive food available on tables

12 Foods on tables Guests serve themselves Beverage service tableside Usually more expensive No portion control Buffet

13 Better: larger quantities of fewer choices Buffets require more time Guests select food and take their seats before program/entertainme nt can begin Kitchen prepares food, not knowing which items will be more popular No control of portion size, buffets tend to be more expensive.

14 Combo meat/fruit/veggie platter for a total count of your group - not each

15 Action station Chefs prepare and serve foods to order Added cost Allocate more floor space than for a buffet so attendees can view the performance Increase floor-space estimate if the action station is elevated on a riser.

16 Cafeteria service Similar to buffet Guests do not help themselves Served by chefs and/or servers Controls portions

17 Plated buffet Pre-plated foods set on a buffet table Speeds up service Portion control saves $

18 Plated (American) Guests seated Food pre-portioned, plated in the kitchen Served from the left of the guest Beverages served from the right Used dishes and glasses removed from the right Most functional, common, economical, controllable, and efficient type of service 18

19 A sit-down dinner may be lower in price than a buffet, since every dish is pre-proportioned. French or Russian service is elegant, but require a longer service time and higher cost.

20 Preset Food on tables when guests are seated Items that retain sanitary and culinary qualities at room temperatures Most common bread and butter, but often the appetizer will be preset For lunches, both salad and dessert may be preset. Save on labor/speeds up service

21 Butlered Table Service Food presented on platters by servers from the left Utensils available for seated guests to serve themselves Often confused with Russian service No portion control

22 Russian (Silver) Guests seated Foods cooked tableside Food placed on platters Guests help themselves to the foods Service is from the left Often confused with French Service More space More expensive

23 Banquet French Guests seated Platters assembled in kitchen Servers take platters to the table Server, using two large silver forks places food on the guests' plate Each food item is served by the server from platters to individual plates Guests are served from the left.

24 French Cart Service Fine-dining restaurants Guests seated Food prepared tableside Servers plate the finished foods and serve them to guests This is the only style of service where food is served from the right.

25 Service Styles Comparison Table Cart French Banquet French Butlered Russian American Buffet Attended Buffet Styles Prepared or Cooked Tableside X X Prepared or Cooked in Kitchen X X X Food Served on Plates X X X Food Served from Platters X X X X Server Serves Guest X X X Guest Serves Self X X X X Food Served from Guest Left X X X X Food Served from Guest Right X

26 Hand Service Guests seated One server for every two guests Servers wear white gloves Foods pre-plated Each server carries two plates from kitchen and stands behind two guests Plates set in front of all guests at the same time Elegant style of service

27 The Wave Servers start at one end of the room and work straight across Servers not assigned workstations Servers on one team and entire room is work station Typically used with plated and preset service Large numbers can be served quickly Does not provide high level of individual service.

28 Family Style Bowls and platters of food placed on table Guests pass around and serve themselves More expensive No portion control

29 Mixing Service Styles Butlered reception service for appetizers Tables preset with salads, rolls, and butter French service for soup course Russian service for entrée Dessert buffet

30 Negotiation: Everything is negotiable Always ask for more than you need Prioritize Wiggle room Get everything in writing A caterer s job is to Upsell

31 Soft Costs Room Rental Parking* Upgrades Style of Service Late Checkout Coat Checking Hard Costs Products Labor Anything they have to pay for

32 Per Person Ask the caterer about how much they plan per person If guarantee for 100, will they provide just 50 hot dogs and 50 hamburgers, or 70 of each?

33 Service Levels Dinner service levels range from 1 server per 8 guests to one server per 40 guests. Most hotels plan 1 server per 32 guests Request one server per 20 guests at a standard dinner and 1 per 16 if wine is served or if upscale service # of servers negotiable, but you may be assessed a labor fee

34 For optimum service levels: Rounds of 10 1 server for every 2 tables Rounds of 8 1 server for every 5 tables Bussers 1 for every 3 servers With poured wine or French service: Rounds of 10 2 servers for every 3 tables Rounds of 8 1 server for every 2 tables Buffets 1 server for every 40 guests 1 runner per guests French or Russian: Rounds of 8 or 10 1 server per table

35 Set Over Guarantee % of guests the caterer will prepare for above the guarantee Calculation is negotiable. Average overset is 5% Look at numbers, not just % 100 guests = 10% overset guests = 5% overset Over 1000 guests = 3% overset

36 Food Consumption As a general rule, attendees will eat about 6 to 8 hors d oeuvres during the first hour. Attendees will generally eat more during the first hour of a reception

37 Food Consumption Receptions with dinner following, order 6 to 8 appetizers per person Receptions with no dinner following, order approx. 10 to 14 pieces per person More females than males? - order 10 pieces, but if the other way around, go for 14 pieces.

38 Type of Reception 2 hours or less with dinner following 2 hours or less with no dinner Type of Eaters Light Moderate Heavy Light Moderate Heavy No. of hors d oeuvres pp 3 4 pieces 5 7 pieces 8+ pieces 6 8 pieces pieces 12+ pieces 2 3 hours with no dinner Light 8 10 pieces Moderate Heavy pieces 16+ pieces

39 Consumption also depends on how many square feet are available for guests to move around in Space Requirements for Receptions Minimum (tight) 5 ½ to 6 square feet per room Comfortably crowded 7 ½ square feet per person Ample Room 10+ square feet per person

40 Cost-Saving Ideas The chef can come up with suggestions to fit any budget. Ganging menus Ask what other groups are being served during the same meal. If the same menu can be served to another group, a better price might be negotiated because of the economies of scale. Provide small servings of high-end items Lobster medallions on a salad provide elegance at a lower cost than lobster for the entrée.

41 Cost Saving Ideas: Limit portion size Enjoyment of a meal does not depend on quantity. The visual appeal and taste of food is just as important as the amount Pass the food Guests usually consume less food when it is passed on trays or platters

42 Menu Planning Meeting planners need to stay abreast of current food trends Environmental Scanning Read trade journals online Meetings Focus BizBash CaterSource 42

Blogs Alltop (blog search) http://alltop.

43 Blogs Alltop (blog search) My Cvent Blog: Feedly (blog reader):

46 Using Social Media to Track Trends: Pinterest: Scrapbooking site Find creative ideas Save cool ideas for future events Don t have to join to view Create categories early Break out segments Outdoor events Receptions ideas Buffets, etc.

48 Available on Amazon.com

49 Questions? Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Adjunct Professor, University of Nevada, Las Vegas and Florida International University Zachary Chouteau Content Director, Features & News Meetings Focus

50 Housekeeping Our TAKE 10 feature, offered either on our website or via our Webinar Wrap e-newsletters, provides answers to some of the key questions we just did not have time to get to during today s webinar. Look for an coming soon! Upcoming Events Meetings Focus On-Location Video Broadcast from AIBTM Thursday, June 12 th at 1pm Eastern Register at: Meeting and Event Alcohol Service Essentials, Part 2 presented by Patti Shock Wednesday, June 25 th at 1pm Eastern On Demand - Also available for you to view at any time. Visit ( today learn more, register and Watch Now!

51 Meetings Focus Live! Travel & Transfers Food & Beverage Educational & Networking Programs Qualified applicants will experience: An opportunity to experience host city Exclusive 1-on-1 appointments with area suppliers Creative networking and education offering CEU credits Experience team-building charity with our Corporate Social Responsibility program Visit to learn more and APPLY NOW!

52 Thank you to our Webinar Sponsors:

Meetings Webinar Club On each Webinar Club page, the individual sections will allow you to: Download webinar PPT slides View the webinar On Demand Obtain CMP Credit

53 Meetings Webinar Club On each Webinar Club page, the individual sections will allow you to: Download webinar PPT slides View the webinar On Demand Obtain CMP Credit information Read related articles and so much more! Each webinar has it s own Webinar Club page and URL! For today s Webinar Club page, visit:

54 Thank you for joining today s webinar! Meeting and Event Food Service Essentials, Part 1 Please stay connected as you will be redirected to the Meetings Focus Webinar Club page where you can obtain a copy of this presentation as well find information to gain CMP Credit. If you are not automatically redirected, please visit:

Saving Money at Receptions With Room Sets and Servers

Saving Money at Receptions With Room Sets and Servers Presented by Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Professor Emeritus, University of Nevada, Las Vegas