4. Scope of Work Learn about food and wine pairing Create a menu with wine pairings Determine the food and beverage costs Develop the educational content Design a service plan Market and Executetwo events Scope of Work Our Events Key Findings Accomplishments
7. Preparation Menu Development Tentative Menu Tastings Final Menu Service Flow & Costing Step by step analysis Used Adaco to determine costing Marketing Print Advertisements Media Channels Scope of Work Our Events Key Findings Accomplishments
8. Execution Front of House Qualifiers met early to set up room, polish flatware and glasses, and place settings Greg and Kendra hosted and presented the educational portion Gabrielle and Joey were our FOH servers Back of House Lauren and Carla prepped pancetta and crème bruleethe day before Lauren and Carlabaked and plated the desserts day-of Scope of Work Our Events Key Findings Accomplishments
10. Key Findings Menu Development Service Flow & Costing Marketing Added value by adapting menu items Implemented someadjustments Started sooner and reached new markets Scope of Work Our Events Key Findings Accomplishments
11. Menu Development We also added cheese to our menu… Wine is not divine without cheese… Scope of Work Our Events Key Findings Accomplishments
12. Service Flow & Costing Scope of Work Our Events Key Findings Accomplishments
16. Accomplishments Successful menu development Effective service flow & communication Accurate food costing Adaptablemarketing strategies Scope of Work Our Events Key Findings Accomplishments
Menu development:One wine from each category on the Dessert Wine ListResearched classic pairingsDeveloped 2-3 dessert pairings for each wineMet with Jess to discuss possible pairingsNarrowed it down to our final menu…Dessert Prep in kitchenWorked with Pastry Chef DanTasted with multiple wines the next dayJess attended our tastingWe all consulted to finalize pairingsService Flow/CostingAssigned BOH and FOH duties
