USPCA August 2011


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USPCA Presentation at Puff 'n Stuff Catering in August 2011

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  • Old infrastructure barely accommodated 1.8 million in sales (pull up old puff floor plan – need to find) Inefficient space and poor equipment Progress energy debacle Close off dates
  • Old infrastructure barely accommodated 1.8 million in sales (pull up old puff floor plan – need to find) Inefficient space and poor equipment Progress energy debacle Close off dates
  • - Turn into handout for dinner event
  • SKIP thru end
  • Photos of the equipments Need to get photos of the equipment
  • Photos of the equipments Need to get photos of the equipment
  • Photos of the equipments Need to get photos of the equipment
  • B
  • B
  • Photos of the equipments Need to get photos of the equipment
  • ****
  • *** ad slideshare link***
  • USPCA August 2011

    1. 1. Welcome USPCA Presented by: Warren Dietel
    2. 2. <ul><li>Family business began in Trinidad as pastry shop </li></ul><ul><li>Entrepreneurial from the start </li></ul><ul><li>Work Experience </li></ul><ul><ul><li>Car Detailing, Puff ‘n Stuff Catering, Disney Weddings, Disney Institute, Scott Kay, back Home! </li></ul></ul><ul><li>Industry Involvement </li></ul><ul><ul><li>ICA Board Member, Regular Speaker for Catersource, The Special Event, and NACE </li></ul></ul><ul><li>What drives me </li></ul>About the Speaker
    3. 3. <ul><li>Services </li></ul><ul><ul><li>Weddings and Corporate, Convention & Social Events </li></ul></ul><ul><ul><li>Full service staffing, beverage, coordination, linen and rentals </li></ul></ul><ul><ul><li>Custom menus and creative cuisine </li></ul></ul><ul><li>Community </li></ul><ul><ul><li>March of Dimes, Boys & Girls Clubs, American Heart Association, Leukemia & Lymphoma Society, Junior Achievement and more! </li></ul></ul><ul><ul><li>Emergency Services Provider </li></ul></ul>Puff ‘n Stuff Catering
    4. 4. The Puff Story – Then... <ul><li>Opened in Central Florida in 1980 as a family-owned business </li></ul><ul><li>Purchased in 2003, annual sales of $1.8 million, at operational limit </li></ul><ul><li>Antiquated infrastructure with inefficient space & poor equipment </li></ul><ul><li>Tremendous potential + aggressive growth plan = 267% growth in 3 years </li></ul>
    5. 5. The Puff Story – Now! <ul><li>2006 – opened 30,000+ sq. ft. Commissary in Orlando </li></ul><ul><li>2010 – over 200 staff members strong (40 FT) & opened operations in Tampa </li></ul><ul><li>2011 – opened a new office in Tampa & recognized as the largest Catering & Event company in Central Florida for 3 years in a row! </li></ul>
    6. 6. Operational Excellence <ul><li>Focus on 3 Keys: </li></ul><ul><li>Infrastructure </li></ul><ul><ul><li>Supporting current and future growth </li></ul></ul><ul><ul><li>Planning & sales </li></ul></ul><ul><li>People </li></ul><ul><ul><li>Our best asset </li></ul></ul><ul><ul><li>Structured training </li></ul></ul><ul><li>Process </li></ul><ul><ul><li>Efficiency </li></ul></ul><ul><ul><li>Industry-leading technology and automation </li></ul></ul><ul><ul><li>Systems as safety nets </li></ul></ul>
    7. 7. The Puff ‘n Stuff Commissary
    8. 8. Main Kitchen
    9. 9. Key Design Features <ul><li>Specialty ovens and steamers </li></ul><ul><li>Drop electrical lines/moveable equipment </li></ul><ul><li>Ability to host special events in the kitchen </li></ul>
    10. 10. Key Design Features <ul><li>Bakery equipment </li></ul>
    11. 11. Key Design Features <ul><li>You can never have enough cooler and freezer space </li></ul><ul><li>RTI system (Restaurant Technologies Inc.) for grease removal </li></ul><ul><li>Break room </li></ul><ul><li>Allow time for training and adjustment </li></ul>
    12. 12. Sales & Client Areas
    13. 13. Key Design Features – Linen System <ul><li>Warehouse was filled with pallet rack going up to an elevation of 12 ’-0”  </li></ul><ul><li>The ceiling sloped from 19 ’-0” to 21’-0” leaving up to 9’-0” of space </li></ul><ul><li>Idea was to use this space and capitalize on the cubic availability for storage </li></ul><ul><li>Placed a catwalk on top of the pallet rack  </li></ul>
    14. 14. Key Design Features – Linen System <ul><li>Objective to fill cubic space above the racks   </li></ul><ul><li>Trolleys were sent up and down with a reversible trolley conveyor  </li></ul><ul><li>Resulted in a  manageable system that optimized warehouse storage capacity </li></ul><ul><li>Linens are all stored on hangers to avoid wrinkles </li></ul>
    15. 15. Key Design Features – Linen System <ul><li>Pitched rails on each side were added </li></ul><ul><li>Operators access linens from center aisle for picking & stocking </li></ul>
    16. 16. Key Design Features – Laundry
    17. 17. Key Design Features <ul><li>Ware washing </li></ul><ul><ul><li>Pot / Pan ScrapMaster </li></ul></ul><ul><ul><li>TroughVeyor </li></ul></ul>
    18. 18. Key Design Features <ul><li>Warewashing </li></ul><ul><ul><li>Pot Washer </li></ul></ul>
    19. 19. Key Design Features <ul><li>Remote server access – new software </li></ul><ul><li>Backup generator power </li></ul><ul><li>In-house fuel </li></ul>
    20. 20. Outsourcing vs. In-House <ul><li>Linen </li></ul><ul><li>Laundry </li></ul><ul><li>Rentals </li></ul><ul><li>Hand-made foods </li></ul><ul><li>Bakery items </li></ul><ul><li>Bulk purchasing </li></ul><ul><li>Leveraging purchasing power </li></ul>
    21. 21. The Puff ‘n Stuff Family
    22. 22. Puff ‘n Stuff Catering 2011 Org Chart Administrative Team Warren Dietel Owner/President Sharol Brennan Vice President Sharon Printy Executive Assistant Tony Gregory Outsourced CFO Mary Dickson Finance Manager Raul Matias Director of Catering Operations Human Resources Erin Watson Marketing Manager Kenneth Heidt Director of Sales in Tampa
    23. 23. Puff ‘n Stuff Catering 2011 Org Chart Sales Team - Weddings, Conventions and Special Events Warren Dietel Owner/President Aymee Brace Special Event Planner Sharol Brennan Vice President Lauren Balden Special Event Planner Jamie Kennard Special Event Planner Assistant Maria Urruela Special Event Planner Assistant Lori Klebeck Special Event Planner Assistant Naomi Clements Reception/Lead Distribution Heidi Brice Sr. Special Event Planner Mary Brumley Special Event Planner Paula Sautter Special Event Planner Rana Maali Special Event Planner Assistant Mary Beth Farrell Special Event Planner Assistant Dana Alvarez-Ferry Special Event Planner Tina Osterman Special Event Planner Nicole Gerardi Special Event Planner Sandy George Special Event Planner Heather Allen Special Event Planner Assistant Kenneth Heidt Special Event Planner
    24. 24. Warren Dietel Owner/President Raul Matias Director of Catering Operations Service Team Operations Team Culinary Team Ashley Goldenberg Service & Training Mgr Stephen Yakima Warehouse & Asset Manager Paul Lorrain Executive Chef Mely Bencosme Sous Chef – Hot Side Greg Smitka Kitchen Manager/Executive Pastry Chef Jimmy Pavlick Sous Chef – Cold Side Cold Production (2) Bakery Lead Production (2) Hot Production (2) Event Supervisors Lead Individual Events & Teams Event Service Team Servers, Bartenders, Road Chefs, Dish Tony Stephens Delivery Driver Supervisor Delivery Drivers (2) John Blanco Warehouse Supervisor The Ballroom at Church Street Lawrence Roberts Dishroom Supervisor Denise Randall Linen Lead Warehouse Persons (4) Brittany Scribner Ballroom Lead Dish Persons (9) Linen Persons (2) Puff ‘n Stuff Catering 2011 Org Chart Operations Team John Blanco Logistics Manager Kenneth Heidt Director of Catering Operations in Tampa
    25. 25. The Process Client Presentations Proposal Special Event Order Paperwork Distribution Paperwork Distribution Ops Leadership Reviews SEOs Production Meeting Department Production Sheet Creation Department Scheduling to Budget & Workload Event Production Manager Reports Client Follow-up & Survey
    26. 26. <ul><li>Managing Inquiries </li></ul>First Ya Gotta Sell It! <ul><li>Defined call rotation process </li></ul><ul><li>Concept meetings & tasting/presenting </li></ul><ul><li>Determine cooperation points for Operations in the Sales process </li></ul>
    27. 27. “ Havana Blue” Proposal
    28. 28. “ Havana Blue” Proposal
    29. 29. “ Havana Blue” Proposal
    30. 30. The Future of Proposals...Video Company Video - Steak & Salad - Lobster Mac ‘n Cheese -
    31. 31. <ul><li>Modeled after Hotel Banquet Event Order </li></ul><ul><li>Addresses needs of all operating departments </li></ul><ul><li>Communicates key components to clients </li></ul><ul><li>Standard format – consistent – special forms for managed venues, deliveries, full-service, etc. </li></ul>The Anatomy of a Special Event Order
    32. 37. <ul><li>Production Meeting </li></ul><ul><ul><li>Sales and operations meet to review Weekly Report and Special Event Orders </li></ul></ul><ul><ul><li>Answer questions, finalize details, outside vendors, and discuss production details </li></ul></ul><ul><ul><li>Breakfast together to review successes and opportunities </li></ul></ul><ul><ul><li>Sales scheduled in order of production level </li></ul></ul>Addressing the Questions
    33. 38. Production Timeline 26 27 28 1 2 3 4 5 6 7 8 9 10 11 12 13 February - March Sun Mon Tues Wed Thur Fri Sat Weekly Report Generated & Distributed Production Meeting Production Schedule Review
    34. 39. <ul><li>Think about this strategically </li></ul><ul><li>Bio-metric Time clock with a management interface </li></ul><ul><ul><li>Time Clock Plus: </li></ul></ul>Production Staffing & Scheduling <ul><ul><li>Labor Template </li></ul></ul><ul><ul><li>Time Management & Overtime – Production schedule begins </li></ul></ul><ul><ul><li>at traditionally busy period and ends at the slowest </li></ul></ul>        Week ending: 2/04/10     Total Sales By Day Thursday 01/28/10 $ 14,764   Friday 01/29/10 $ 8,831   Saturday 01/30/10 $ 77,521   Sunday 01/31/10 $ 829   Monday 02/01/10 $ 1,319   Tuesday 02/02/10 $ 2,332   Wednesday 02/03/10 $ 2,085   Projected Sales (Total): $ 107,681              
    35. 40. Staffmate Schedule SEOs and Load Sheets sent electronically to Event Supervisors when scheduled
    36. 41. <ul><li>Event Site Walkthrough </li></ul><ul><li>Warehouse load sheet </li></ul><ul><li>Bar pull/inventory </li></ul><ul><li>Event Manager ’s Report </li></ul>Supporting Documents
    37. 47. <ul><li>Survey – How to know if you ’re getting it right? </li></ul><ul><ul><li>How do you rate the quality of the food and beverage items served at your event? </li></ul></ul><ul><ul><li>Were you satisfied with the presentation (set-up and decor?) </li></ul></ul><ul><ul><li>How do you rate the Puff 'n Stuff Catering Event Service Team (servers, chefs, bartenders, etc.) that worked your event? </li></ul></ul><ul><ul><li>What is your opinions of the Puff 'n Stuff Catering Special Event Planner you worked with while planning your event? </li></ul></ul><ul><ul><li>What can we do to improve your next experience with Puff 'n Stuff Catering? </li></ul></ul><ul><ul><li>Would you recommend Puff 'n Stuff Catering to a friend or business associate? (10 is &quot;most likely to recommend,&quot; 1 is &quot;least likely to recommend&quot; </li></ul></ul><ul><li>Use the survey to communicate with departments internally </li></ul><ul><li>Take action on the best of the best and the worst of the worst! </li></ul>Client Survey
    38. 48. Thank You! Warren G. Dietel 407.398.6306