HomeMy WebLinkAbout2014 Food Beverage Program Revised
Food &
Beverage
Program
Catering
Concessions
Alcohol
Overview
History
Current Contact Expiration /
Opportunity for change
Proposal
In House Food & Beverage
Manager
Customer Caterer Choice
Food & Beverage Program
Percentage
Food & Beverage
Current Exclusive
Food & Beverage
Provider
Contract expires
August 31, 2014
Exclusive Food &
Beverage Provider
prior to amending
contract which was to
end June 30, 2016
Catering 15% of Gross 24% of Gross
Concessions 25% of Gross 33% of Gross
Alcohol 30% of Gross 33%-44% of Gross
Food & Beverage Program
New Program
September 1, 2014
Catering – 15% of gross
Outside caterers allowed from approved list of providers with satisfied contract
Rental options : kitchen equipment, china, flatware, glassware, etc. (see attached list)
In-House: 1 FTE – Food & Beverage Manager
Salary, inclusive of benefits (PERS, Insurance, etc.) – $100,000
Manager responsible for auditing, controlling rental program, and scheduling and oversight of caterers.
Temporary staffing (kitchen/service staff, alcohol servers).
Cost of goods sold.
Food & Beverage Program
Event Rentals (36% discount)
Food & Beverage Program
Local Provider In-House
China $1.95 $1.25
Flatware $2.50 $1.60
Glassware $1.80 $1.15
Total Rental $6.25 $4.00
Concessions
Concessions – All In-House
with option to allow outside providers from an
approved list with satisfied contract
Outside providers pay – 25% of gross
All cash registers audited/monitored by
Food & Beverage Manager
*(current DCF program)
Alcohol – All In-House
cost of service staff, Food & Beverage Manager,
and product
*This will allow us to control pricing which has been our biggest issue
Food & Beverage Program
Food & Beverage
Concessions & Alcohol
Totals March 2014
Existing 25% New Program
Food $ 9,000 $36,000
Alcohol $ 9,150 $30,500
Total Revenue $18,150 $66,500
Product Costs ($15,541)
Sub Total $50,959
Staff/Payroll ($17,290)
Total Revenue to
DCFE
$18,150
$33,669
Increased Profit $15,519
Food & Beverage Program
Case Study
Rocky Mountain Elk Banquet
Outside Caterer Premier Services DCFE In-House
Food:
375 people @ $30 pp
$11,250 x 15% = $1,687.50
Food:
375 people @ $30 pp
$11,250 x 15% = $1,687.50
Alcohol:
$3,500 x 15% = $525.00
Revenue:
Food: $11,250
Alcohol: $3,500
Building Rental: $2,250
(includes chairs/tables/stage)
Building Rental: $2,250 Building Rental: $2,250
Kitchen Rental:
25% of Gross = $2,812.50
Expenses:
Food & Beverage
Manager FTE ($275)
China/Flatware/Glassware:
375 x $4 pp = $1,500
Temp Staff ($900)
DCF Staff ($480)
Food ($3,300)
Alcohol ($600)
Miscellaneous Rental: $100
(S&P/carafes/baskets/etc.)
Miscellaneous Supplies:
Linens ($800)
Total Revenue: $8,350 Total Revenue: $4,462.50 Total Revenue: $10,645
Food & Beverage Program
PROS CONS
More Control Less Control
On-site Management No Full Time Management
Flexibility
Planning
Subcontracts
Costs of Goods
Cash Registers & POS
Surveillance
Insurance
Kitchen Management
Off-site Caterers
Dinner Service Rental
Equipment Rental
Added FTE
In-House Consistency
Operations/Maintenance
Event Staff
Risk Changes
Increased Revenue Stream
Kitchen Rental
Equipment Rental
Increased Catered Events
More Choices
Food & Beverage Program