Food & Beverage 101

Bob Amoruso – General Manager

Long Island Adventureland

Sophia Zulli - Director of F&B Hershey

Entertainment Complex, Hershey Entertainment
& Resorts.

Jason Martin - Director of Food & Beverage

Holiday World & Splashin' Safari
 Topics

•Creating The Best Menu Mix For Your Operation

Jason Martin

• Equipment Highlights & Efficiencies

Sophia Zulli

•Best Practices-Dietary & Allergen Concerns

Bob Amoruso
 Dietary & Allergen Concerns

1.Food Allergies & Anaphylaxis

2.Dietary Needs
3.Medical Restrictions
4.Religious Beliefs
Martin Short in Pure Luck

Will Smith in Hitch

 Food Allergies on the Rise
•According to a study released in 2013 by the Centers for Disease Control and
Prevention, food allergies increased approximately 50% between 1997 and
2011.

•The number of people who have a food allergy is growing, but there is no
clear answer as to why.

•Researchers are trying to discover why food allergies are on the rise in
developed countries worldwide, and to learn more about the impact of the
disease in developing nations. More than 17 million Europeans have a food
allergy, and hospital admissions for severe reactions in children have risen
seven-fold over the past decade, according to the European Academy of
Allergy and Clinical Immunology (EAACI).
 How Many People Have Food Allergies?
•Researchers estimate that up to 15 million
Americans have food allergies.

•This potentially deadly disease affects 1 in every 13

children (under 18 years of age) in the U.S. That’s
roughly two in every classroom.

•The economic cost of children’s food allergies is

nearly $25 billion per year
The BIG EIGHT Allergens
 Header

Slide copy goes here.

-Skin rashes
-Swelling
-Life threat

Anaphylaxis- severe life threatening

allergic reaction that can come on fast
and differ from person to person.
 Food Allergy Reactions & Anaphylaxis

• Every 3 minutes, a food allergy reaction sends someone

to the emergency department – that is more than
200,000 emergency department visits per year.

• The U.S. Centers for Disease Control reported that food

allergies result in more than 300,000 ambulatory-care
visits a year among children under the age of 18. Food
allergy is the leading cause of anaphylaxis outside the
hospital setting.

• 200 deaths occurred in 2012 due to food allergies

• 100 of these deaths or 50% occurred in restaurants

 15 Million Reasons To Be
Allergen Trained.
15 million Americans with food allergies dine with family
and friends where they feel safe.

Just 8 foods cause 90% of food allergy reactions

http://www.servsafe.com/allergens
 Dietary Restrictions
Vegetarian
I got a call from a vegetarian asking
“Is the enzyme used in your pizza cheese, animal or microbial base”
?????????????????????

Cheese can be made with or without rennet which is derived from the
stomach tissue of a slaughtered calf. Today more and more cheeses are
made with “microbial enzymes” which are widely used in the industry
because they are a consistent and inexpensive coagulant. The term
“microbial enzyme” means it is a synthetically developed coagulant. The
term “vegetable rennet” means it is derived from a vegetable source.
 Medical
Diabetes - Sugar intake – Carbohydrates count needs to be available.

Celiac Disease - People with Celiac Disease cannot eat foods with gluten
protein
Wheat, Rye, Barley.

Other Medical Concerns

Gout
Kidney Disease
Heart Conditions
High Cholesterol
 Religious Beliefs
Kosher - Avoiding any non-kosher animals (fish that don't have
fins and scales, land animals that do not both chew their cud and
have cleft hooves, most birds); avoiding eating meat and dairy
together; and only eating meat that was slaughtered in a certain
way, and drained of blood. Cheese that has animal enzyme (Rennet)
These symbols indicate they have been certified as kosher by various
rabbinic institutions.
Muslim- In the Islam faith, followers believe that there are distinct items that they are
forbidden to eat. According to the Islamic Food and Nutrition Council of America, or
IFANCA, items that are permitted are called “Halal," which is the Arabic word meaning
lawful or permitted.

Pork and all pork products are forbidden. You may not eat any meat from any animal that's
already dead without proper slaughter. Muslim diet restrictions also forbid the eating of any
carnivorous birds, as these birds may have eaten other haram products. In addition, halal
animals must be slaughtered in the proper way.

Most Kosher & Halal foods can interchanged by Muslim & Jewish followers.
Be sure to ask questions.
 Rutgers University
www.foodallergy.rutgers.edu
About Us About Food Tools & Resources
Allergies

www.foodallergy.org
 Your Price: $22.00
Add to Shopping Cart
ServSafe® Allergens Online
Course/Assessment - EN
ServSafe® Allergens Online ALLERGEN1 – Course and Assessment in
ServSafe® Allergens Online Course and Assessment English
The ServSafe Allergens ™ online, interactive course drives home critical information your employees and
managers need in order to accommodate guests with food allergies. The ServSafe Allergens online course
covers such topics as identifying allergens, communication with the guest, preventing cross-contact, food
labels and more.
 Equipment
Highlights & Efficiencies

Sophia Zulli
Director of F&B
Hershey Entertainment Complex,
Hershey Entertainment & Resorts
 How Can Equipment Reduce
Your Costs?
• Energy
• Food Safety
– Knowledge
• Service & Sponsors
• Automated/Automation
• Best In Class Dealers
Why Focus on Energy?
Commercial Kitchens are Heavy Energy Users

Annual BTU/ ft² (thousands)

Source: Electric Research Institute

 Energy Star Certification as Starting Point for
New Equipment
• US Government run certification program

• Approved equipment meets high energy efficiency in

category

• www.energystar.gov
– Lists approved models
– Lists state and utility energy rebates

• Not all categories listed

• Used in LEED Rating System

 Energy Star Refrigeration

• Look for ENERGY STAR labeled commercial solid-door

refrigerators, freezers and holding cabinets
• Can lead to energy savings
as much as 45%
• Savings of at least $140 annually
per refrigerator and $100 per freezer
 Food Safety Equipment
• Cross Contamination
• Color coded
– Cutting Boards
– Knives
– Ice Buckets
– Gloves
– Hand Washing
– Cleaning Supplies
 Service/Sponsor Agreements
• Service Contract
• Equipment
– Beverages
• Pepsi
– Frozen Beverages
• ICEE
– Condiments
• Heinz
– Hot Dogs
• Dietz & Watson
 Rapid Cook Ovens
• Does not require a hood
• Cooks broad array of items
• Puts foodservice outlets where customers are
 Technology Trends
Pre-Production Combi-Banqueting

All Mise en Place needed -vegetables, rice and chicken- are cooked in the
®
SelfCooking Center . Food gets rapidly cooled down to stop the cooking
process!
Cold Plating

The nicely arranged plates are then stored in plate racks,

refrigerated for hours or even a day before the event!
Finishing ®

®
Just select Finishing …

The operating of the Self Cooking Center® is easy!

Finishing ®

The core probe is placed in a ceramic tube at the plate rack.

Finishing ®

Plates are easily kept warm for at least 20 minutes under

the Thermocover.
 2013 Best In Class Dealers
Heavy Equipment
• Blast Chillers - Traulsen
• Braising Pans/Tilting Skillets -
Cleveland
• Charbroilers - Vulcan
• Chef Counters/Prefabricated -
Delfield
• Combi Ovens - Alto-Shaam
• Convection Ovens - Blodgett
• Conveyor Ovens - Lincoln
• Cook and Hold Ovens - Alto-Shaam
• Custom Stainless Steel Fabrication -
Advance Tabco
• Deck Ovens - Blodgett
• Dishwashers/Warewashers - Hobart
• Floor Mixers - Hobart
• Free Standing Floor Fryers -
Frymaster
• Ice Makers - Manitowoc Ice
• Mobile Hot Food Holding Equipment
- Hatco
• Ranges, Gas and Electric - Vulcan
• Refrigerated Prep Tables - True
Manufacturing
• Steam-Jacketed Kettles - Cleveland
• Steamers - Cleveland
• Upright Reach-In Refrigeration - True
Manufacturing
• Ventilation Systems - CaptiveAire
• Walk-In Refrigerators - Thermo-Kool
 2013 Best In Class Dealers
Light Equipment
• Beverage Blenders - Vitamix
• Coffee Brewers - Bunn-O-Matic
• Conveyor Toasters - Hatco
• Countertop Batch Ovens - Bakers
Pride
• Countertop Griddles - Vulcan
• Disposers - Salvajor
• Dual Technology Ovens -
TurboChef
• Electric Food Processors - Robot
Coupe
• Electric Slicers - Hobart
• Heat Lamps - Hatco
• Induction Cooktops - Vollrath
• Manual Food Choppers - Vollrath
• Microwave Ovens - Amana
• Parts and Accessories - Franklin
Machine Products (FMP)
• Scales - Edlund Company
• Shelving - Metro
• Sinks, Prefabricated - Advance
Tabco
• Underbar Fabrication - Perlick
• Underbar Refrigeration - True
Manufacturing
• Worktables, Prefabricated -
Advance Tabco
 2013 Best In Class Dealers
Small Wares
• Cookware – Vollrath
• Cutlery – Dexter-Russell
• Food Storage Containers – Cambro
• Tabletop and Buffet Serving Accessories – Vollrath
• Thermometers/Sensors - Cooper-Atkins
Menu Mix and Pricing Strategy

Jason Martin, Director of Food &

Beverage
Holiday World & Splashin’ Safari

November 2013
Calculating Cost of Goods Sold

Adult Meal Platter

• Menu Price $11.49
• Total Cost $3.45
• Margin $8.04
• COGS (cost/price)
30%
 Calculating Cost of Goods Sold

Hamburger Combo Meal

• Menu Price $7.99
• Total Cost $1.85
• Margin $6.14
• COGS 23.2%
 Which is Better?

Adult Meal Platter Hamburger Meal Deal

COGS = 30% COGS = 23%

Margin/Profit = $8.04 Margin/Profit $6.14

 Consider Also: Volume

• In this example, if demand is the same for

each product, we would make more money
selling the product with higher COG.
• If volume is higher for the product with
higher margin, total profit will be higher
despite being higher in COG.
• Overemphasis on lower COG can be counter
productive.
 Consider Also: Labor

• If an item with a lower COGS requires double the

amount of time to produce, the difference in the
margin could be eliminated.

Hamburger Meal Deal Adult Meal Platter

• Retail Price $7.99 • Retail Price $11.49
• Cost of Goods $1.85 • Cost of Goods $3.45
• Labor Cost $2.00 • Labor Cost $4.00
• Margin $4.14 • Margin $4.04
Consider Also: Perceptions of Quality

While the “Super Pretzel” may have a lower cost, a

fresh baked pretzel with a higher labor and/or food
cost may command a higher retail price.
Always take a look at how you can take an item to the
next level.
MENU
MIX
Menu Item Type Considerations

When developing a menu, include items that

reflect the type of business you are in.

The goal is that each menu item has a

purpose and assists in maximizing both
penetration and profit.
 Menu Components
• Beverages: Heavier demand allows for greater pricing flexibility.
Drinks are usually highly profitable and easy to combine with
snacks, entrees and refillable cup programs to build incremental
revenue. Also, because of their low cost, the easiest to give away
free. 

• Snacks: Usually lower cost of goods percentage. More significant

role with longer length of stay
 Menu Components

• Quick Serve Entrees: Meet basic meal needs without monopolizing

guest time. Lower end of cost of goods sold.

• Full Meals: Higher ticket items with higher cost of goods, but more
profitable…needs significant length of stay (3 hours minimum) Match up
to customers to maximize penetration
 Menu Components - Examples

Typical Beverage Offerings:

-Fountain soft drinks, bottled sodas/waters, frozen beverages, refillable sodas,
tea/lemonade, coffees, alcohol.

Typical Snack Items for Concessions:

-Nachos, Popcorn, Funnel Cakes, Ice cream, Pretzel, Cookies, Deep Fried snacks.

Typical Menu Items for QSR’s:

-Pizza, Hot Dogs, Corn Dogs, Hamburgers, Tenders.
-Combo meals

Typical Menu Items for Entrées:

-Bar-be-cue, Fried Chicken, Sandwiches, Ethnic, salads, healthy alternatives
 Menu Design Basics

Each individual item has one purpose:

To maximize profit. This is best accomplished by increasing volume.

Beverages and snacks have the most influence in driving cost of goods
sold % lower.

Longer the length of stay, more opportunity for meals. If you open
early enough consider breakfast items as an opportunity for
incremental revenue. Same thing for dinner if you are open later in
the evening.
 Menu Design Consideration:
Facilities

• How much service and dining space is

available? Indoor or outdoor?

• What equipment is available?

• How much storage is available?

• Live within your production capabilities.

Consider Also: Facility Needs by Component
Typical Beverage Offerings:
-Counter space for machines, storage space for cups/product, ice
machine, ice transport equipment

Typical Snack Items for Concessions:

-Counter space, fryers, ovens, grill, product storage,
refrigerators/freezers, menu boards

Typical Menu Items for QSR’s:

-All the above with larger capacity for refrigerators/freezers, ovens,
fryers, broilers, bread storage

Typical Menu Items for Full Service

-Full fledged kitchen, walk in freezers and refrigerators. Highly trained
staff. Ample sheltered dining space.
 Menu Design Consideration:
Customers

• Know your customer demographics

• Know your length of stay

• Know how your activities and weather affect your customer.

• Know your peak service times.

 Demographic Considerations
Beverages: Key issues are length of stay, repeat visitation,
heat, pricing, sizing

Snacks: Larger the population , larger the variety needed.

Shorter the length of stay, more unique items needed.

Entrees: Dependent upon length of stay and time of arrival

 Menu Design Considerations

Longer length of stay= more pricing flexibility

External availability of food

Greater the attendance, the more variety you will

need.
 Menu Design Consideration: Staff

• How capable, motivated and trainable is your front line

staff?

• How capable, motivated and trainable is your

management staff?

• How committed is your team to the desired outcome?

 Menu Item Analysis

PUZZLES: STARS
-High profit margin -High profit margin
-Low demand -High demand

PLOWHORSES DOGS
-High demand -Low profit margin
-Low profit margin -Low demand
Thank you!

Questions?