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She Likes to… ,[object Object],[object Object],[object Object],[object Object],[object Object]
We’re Talking About… ,[object Object]
Restaurateurs - Want to Know How to Cater? 2011 Florida Restaurant & Lodging Association Show with
Le Cordon Bleu   is the supporting sponsor of the Ferdinand Metz Foodservice Forum
About the Speaker ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Puff Story ,[object Object],[object Object],[object Object]
The Puff Story ,[object Object],[object Object],[object Object],[object Object],[object Object]
Final Design
State of the Industry ,[object Object],[object Object],[object Object],[object Object]
State of the Industry ,[object Object],[object Object],[object Object],[object Object]
What is Catering?  ,[object Object],[object Object],[object Object],[object Object],[object Object]
What is Catering?  ,[object Object],[object Object]
Restaurant vs. Catering ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Is Catering the Answer for Your Business?  ,[object Object],[object Object],[object Object],[object Object],[object Object]
Is Catering the Answer for Your Business?  ,[object Object],[object Object],[object Object]
The Good, The Bad & The Ugly ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
The Good, The Bad & The Ugly ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
What Kind of Catering Would You Consider? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Beverage Service ,[object Object],[object Object],[object Object],Usually an extremely profitable part of restaurant business, bar catering often requires reduced margins to meet customer budgetary requirements.
Off-Premise Catering Alternatives ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Make a Decision! ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Make it Producible! ,[object Object],[object Object],[object Object],[object Object],[object Object]
Make it Producible! ,[object Object]
Make it Profitable! ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Make it Successful! ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Thank You!  You may view or download a copy of this presentation at: http://www.slideshare.net/WarrenDietel

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2011 FRLA - Restaurateurs - Want to Know How to Cater?

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  • 2.
  • 3. Restaurateurs - Want to Know How to Cater? 2011 Florida Restaurant & Lodging Association Show with
  • 4. Le Cordon Bleu is the supporting sponsor of the Ferdinand Metz Foodservice Forum
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  • 26. Thank You! You may view or download a copy of this presentation at: http://www.slideshare.net/WarrenDietel

Notas do Editor

  1. More thoughts: Catering a la minute is much more demanding and staff-intensive than regular restaurant service
  2. Brand integrity: Clients come to you for catering because they are extremely familiar with your in-restaurant brand, food, quality, pricing and service. They will expect it at their event. They will judge your restaurant and catering services as one-in-the-same.
  3. ***Remember*** Not all foods cater well!
  4. ***Remember*** Not all foods cater well!
  5. Since you’re not listening to me and are going to try this anyway, here’s what you need to remember…
  6. Warren to explain the detailed steps to produce and serve this hors d’oeuvre at an off-premise event.