Menu Roulette - NACE Experience 2012 - Warren Dietel, Puff 'n Stuff Catering
Menu Roulette One Menu, Endless Service StylesPresented by:Warren Dietel, President & OwnerOrlando, FL
My StoryWarren Dietel, Owner & President• Entrepreneurial from the beginning• Professional Experience – Car Detailing, Puff ‘n Stuff Catering, Disney Weddings, Disney Institute, Scott Kay• Purchased PnSC in 2003• International Caterers Association Director• Partner with Fresh Ideas, East and RPI Purchasing
The Puff Story• We started as a bakery• Opened in 1980 as a family-owned business• Purchased from my parents in 2003Expanded Infrastructure in Orlando in 2006 to support growth• Tremendous potential + aggressive growth plan = 267% growth in 3 years
The Puff Story• Over 450 staff members strong (50 FT) – Diversifying segment base• Expanded to Tampa in 2009 with an acquisition and opening of a second office and commissary• Plans to add third office in St. Louis later this year• Six exclusive venues & many more preferred• “Passionately Perfecting Life’s Celebrations!”
Today’s Session ALL ABOUT SERVICE STYLES!• How the client’s needs affect service style• How the type & size of the venue affectsservice style• How the type & size of the group affects eventflow• How labor and food costs affect the event• One item – 7 service styles
SEEK FIRST TO UNDERSTAND, THEN TO BEUNDERSTOOD!STEPHEN COVEYDoes the client wantmingling all night?Seated for the duration? A little of both?Traditional, fun, is there a business objective?You must understand their objective.
Small GroupsWhat’s your goal?• Networking – Cocktail style with passed hors d’oeuvres are unobtrusive – Action stations that encourage movement and conversation• Intimacy/Relationship building – Seated meals via buffet or – plated service, depending on budget
Medium-Large GroupsWhat’s your goal?• Presentation/Programmed Format – Plated meals provide control over the group and the timing of the program• Similar rules apply for Networkingand Relationship Building – Ensure you’ve selected a venue that accommodates the service style
Buffet Service: Pros & ConsLABOR FOOD COSTS• PRO: Require fewer • CON: Portions are staff than plated meals more difficult to control• Involves the least guest than plated and passed interaction styles• Ensure adequate set-up and bussing staff
Action Stations: Pros & ConsLABOR FOOD COSTS• CON: Requires both • PRO: Portion sizes are front and back of precisely controlled house culinary. • CON: more stations = Increase staffing level increased opportunity to account for for accurately increased plate count. estimating quantities.
Plated Service: Pros & ConsLABOR FOOD COSTS• CON: Requires the • PRO: Portion sizes are most staff for plating precisely controlled and service • PRO: the least food• CON: Requires precise waste timing• PRO: Provides the most attentive service to guests
HOW THE TYPE & SIZE OF THEVENUE AFFECTS SERVICE STYLE
• Small or confined “front of house” spaces – Homes, museums, offices, etc. – Buffet: provides central food locations and seating can be spread throughout the space – Action stations: creates movement through the space, discouraging guests from stagnating in one area
• Small or limited kitchens: – Require creative use of space (i.e. mobile kitchens) – Buffet: allows for a seated meal without plating space – Action stations: uses the “front of house” for cooking and presentation – Temporary kitchens – tents and client space
Venue Perks• Ample kitchens and open event space: – Allow culinary freedom of choice – Perfect environments for plated meals – i.e. banquet halls, ballrooms, etc.• Open or “show kitchens”: – Offer unlimited possibilities to bring the culinary action to guests – Top Chef Competitions, large action stations, action “buffets”
A Recipe for Success• Start with a common item/sauce/ concept for variations• High-end menu items can be tailored for the appropriate course and portion size – Lobster Mac ‘n Cheese = 7 service options – Hors d’oeuvre (2), buffet, plated, family style & action stations (2)• Find a winning balance between budget and brilliance!
Lobster Mac ‘n Cheese is a richinterpretation of a classic comfortfood. This dish debuted on ourmenu an a luxurious hors d’oeuvreChef Bar combining fresh Mainelobster meat, savory pasta,Prosciutto de Parma, petit pois, andrich cream in a decadent eightypound Grana Padana cheese wheel.The finished dish is garnished with abasil leaf and presented to delightedguests on a crisp Cheddar andEdam cheese tuile.
Options 1 & 2: Hors d’oeuvre • Smallest portion sizes • Tray passed • Perfect for large groups Butler-passed Butler-passed in an edible cup as a mini plate
Option 3: Buffet • Medium portion size • Cost effective service style Buffet Style presented in a chaffing dish
Option 4: First Course First Course in a plated meal • Medium portion size • Elegant service style • Introduce refined ingredients to more simple meals
Option 5: Family Style • Most generous portion • Relaxed service style fosters conversation Family Style presented on a shared platter
Options 6 & 7: Action Stations Pre-prepped and served from chef’s chaffing dish • Most exciting and original presentation • Most expensive executionPrepared to order • Cost can be controlled by adjusting chef’s service style
One Menu, Endless Options!1. $ Hors d’oeuvre – Butler-passed in an edible cup2. $ Hors d’oeuvre – Butler-passed as a mini plate3. $$ Buffet – presented in chaffing dishes4. $$ Plated – as a first course5. $$$ Family Style – presented on a platter6. $$$ Action Station – served from a chaffing dish or cooked to order
Thank You! To download a copy of my slides, go to: http://www.slideshare.net/WarrenDietelWarren Dietel | firstname.lastname@example.org | 407.629.7833www.facebook.com/puffnstuffcatering | Twitter: @pscatering