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Menu Roulette
            One Menu, Endless Service Styles



Presented by:
Warren Dietel, President & Owner
Orlando, FL
My Story

Warren Dietel, Owner & President
•  Entrepreneurial from the beginning
•  Professional Experience
   –  Car Detailing, Puff ‘n Stuff Catering, Disney
      Weddings, Disney Institute, Scott Kay
•  Purchased PnSC in 2003
•  International Caterers Association Director
•  Partner with Fresh Ideas, East and
   RPI Purchasing
The Puff Story
•  We started as a bakery
•  Opened in 1980 as a family-owned business
•  Purchased from my parents in 2003Expanded Infrastructure in
   Orlando in 2006 to support growth
•  Tremendous potential + aggressive growth plan = 267%
   growth in 3 years
The Puff Story
•  Over 450 staff members strong (50 FT)
   –  Diversifying segment base
•  Expanded to Tampa in 2009 with an acquisition and opening of
   a second office and commissary
•  Plans to add third office in St. Louis later this year
•  Six exclusive venues & many more preferred
•  “Passionately Perfecting Life’s Celebrations!”
Today’s Session
          ALL ABOUT SERVICE STYLES!
• How the client’s needs affect service style
• How the type & size of the venue affects
service style
• How the type & size of the group affects event
flow
• How labor and food costs affect the event
• One item – 7 service styles
SEEK FIRST TO UNDERSTAND, THEN TO BE
UNDERSTOOD!
STEPHEN COVEY




Does the client want
mingling all night?

Seated for the duration? A little of both?

Traditional, fun, is there a business objective?

You must understand their objective.
Small Groups
What’s your goal?

• Networking
   –  Cocktail style with passed hors
      d’oeuvres are unobtrusive
   –  Action stations that encourage
      movement and conversation
• Intimacy/Relationship building
   –  Seated meals via buffet or
   –  plated service, depending on budget
Medium-Large Groups
What’s your goal?

• Presentation/Programmed Format
   –  Plated meals provide control over the
      group and the timing of the program
• Similar rules apply for Networking
and Relationship Building
   –  Ensure you’ve selected a venue that
      accommodates the service style
Buffet Service: Pros & Cons
LABOR                         FOOD COSTS
•  PRO: Require fewer         •  CON: Portions are
   staff than plated meals       more difficult to control
•  Involves the least guest      than plated and passed
   interaction                   styles
•  Ensure adequate set-up
   and bussing staff
Action Stations: Pros & Cons
LABOR                        FOOD COSTS
•  CON: Requires both        •  PRO: Portion sizes are
   front and back of            precisely controlled
   house culinary.           •  CON: more stations =
   Increase staffing level      increased opportunity
   to account for               for accurately
   increased plate count.       estimating quantities.
Plated Service: Pros & Cons
LABOR                       FOOD COSTS
•  CON: Requires the        •  PRO: Portion sizes are
   most staff for plating      precisely controlled
   and service              •  PRO: the least food
•  CON: Requires precise       waste
   timing
•  PRO: Provides the most
   attentive service to
   guests
HOW THE TYPE & SIZE OF THE
VENUE AFFECTS SERVICE STYLE
•  Small or confined “front of
   house” spaces
   –  Homes, museums, offices, etc.
   –  Buffet: provides central food
      locations and seating can be
      spread throughout the space
   –  Action stations: creates movement
      through the space, discouraging
      guests from stagnating in one area
•  Small or limited kitchens:
   –  Require creative use of space (i.e. mobile kitchens)
   –  Buffet: allows for a seated meal without plating space
   –  Action stations: uses the “front of house” for cooking and
      presentation
   –  Temporary kitchens – tents and client space
Venue Perks
•  Ample kitchens and open event
   space:
  –  Allow culinary freedom of choice
  –  Perfect environments for plated meals
  –  i.e. banquet halls, ballrooms, etc.
•  Open or “show kitchens”:
  –  Offer unlimited possibilities to bring the
     culinary action to guests
  –  Top Chef Competitions, large action
     stations, action “buffets”
A Recipe for Success
•  Start with a common item/sauce/ concept for
   variations
•  High-end menu items can be tailored for the
   appropriate course and portion size
   –  Lobster Mac ‘n Cheese = 7 service options
   –  Hors d’oeuvre (2), buffet, plated, family style & action
      stations (2)

•  Find a winning balance
   between budget and
   brilliance!
Lobster Mac ‘n Cheese is a rich
interpretation of a classic comfort
food. This dish debuted on our
menu an a luxurious hors d’oeuvre
Chef Bar combining fresh Maine
lobster meat, savory pasta,
Prosciutto de Parma, petit pois, and
rich cream in a decadent eighty
pound Grana Padana cheese wheel.
The finished dish is garnished with a
basil leaf and presented to delighted
guests on a crisp Cheddar and
Edam cheese tuile.
 
Options 1 & 2: Hors d’oeuvre



                                      •  Smallest portion
                                         sizes
                                      •  Tray passed
                                      •  Perfect for large
                                         groups
   Butler-passed     Butler-passed
 in an edible cup   as a mini plate
Option 3: Buffet



                                   •  Medium portion
                                      size
                                   •  Cost effective
                                      service style


            Buffet Style
    presented in a chaffing dish
Option 4: First Course

                    First Course
                    in a plated meal



                              •  Medium portion size
                              •  Elegant service style
                              •  Introduce refined
                                 ingredients to more
                                 simple meals
Option 5: Family Style


                                   •  Most generous
                                      portion
                                   •  Relaxed service
                                      style fosters
                                      conversation


           Family Style
   presented on a shared platter
Options 6 & 7: Action Stations

                                          Pre-prepped and
                                         served from chef’s
                                            chaffing dish




                    •  Most exciting and original presentation
                    •  Most expensive execution
Prepared to order   •  Cost can be controlled by adjusting
                       chef’s service style
One Menu, Endless Options!

1.  $ Hors d’oeuvre – Butler-passed in an edible cup
2.  $ Hors d’oeuvre – Butler-passed as a mini plate
3.  $$ Buffet – presented in chaffing dishes
4.  $$ Plated – as a first course
5.  $$$ Family Style – presented on a platter
6.  $$$ Action Station – served from a chaffing dish or
    cooked to order
Thank You!
         To download a copy of my slides, go to:
           http://www.slideshare.net/WarrenDietel


Warren Dietel | warren@puffnstuff.com | 407.629.7833

www.facebook.com/puffnstuffcatering | Twitter: @pscatering

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Menu Roulette - NACE Experience 2012 - Warren Dietel, Puff 'n Stuff Catering

  • 1. Menu Roulette One Menu, Endless Service Styles Presented by: Warren Dietel, President & Owner Orlando, FL
  • 2. My Story Warren Dietel, Owner & President •  Entrepreneurial from the beginning •  Professional Experience –  Car Detailing, Puff ‘n Stuff Catering, Disney Weddings, Disney Institute, Scott Kay •  Purchased PnSC in 2003 •  International Caterers Association Director •  Partner with Fresh Ideas, East and RPI Purchasing
  • 3. The Puff Story •  We started as a bakery •  Opened in 1980 as a family-owned business •  Purchased from my parents in 2003Expanded Infrastructure in Orlando in 2006 to support growth •  Tremendous potential + aggressive growth plan = 267% growth in 3 years
  • 4. The Puff Story •  Over 450 staff members strong (50 FT) –  Diversifying segment base •  Expanded to Tampa in 2009 with an acquisition and opening of a second office and commissary •  Plans to add third office in St. Louis later this year •  Six exclusive venues & many more preferred •  “Passionately Perfecting Life’s Celebrations!”
  • 5. Today’s Session ALL ABOUT SERVICE STYLES! • How the client’s needs affect service style • How the type & size of the venue affects service style • How the type & size of the group affects event flow • How labor and food costs affect the event • One item – 7 service styles
  • 6. SEEK FIRST TO UNDERSTAND, THEN TO BE UNDERSTOOD! STEPHEN COVEY Does the client want mingling all night? Seated for the duration? A little of both? Traditional, fun, is there a business objective? You must understand their objective.
  • 7. Small Groups What’s your goal? • Networking –  Cocktail style with passed hors d’oeuvres are unobtrusive –  Action stations that encourage movement and conversation • Intimacy/Relationship building –  Seated meals via buffet or –  plated service, depending on budget
  • 8. Medium-Large Groups What’s your goal? • Presentation/Programmed Format –  Plated meals provide control over the group and the timing of the program • Similar rules apply for Networking and Relationship Building –  Ensure you’ve selected a venue that accommodates the service style
  • 9. Buffet Service: Pros & Cons LABOR FOOD COSTS •  PRO: Require fewer •  CON: Portions are staff than plated meals more difficult to control •  Involves the least guest than plated and passed interaction styles •  Ensure adequate set-up and bussing staff
  • 10. Action Stations: Pros & Cons LABOR FOOD COSTS •  CON: Requires both •  PRO: Portion sizes are front and back of precisely controlled house culinary. •  CON: more stations = Increase staffing level increased opportunity to account for for accurately increased plate count. estimating quantities.
  • 11. Plated Service: Pros & Cons LABOR FOOD COSTS •  CON: Requires the •  PRO: Portion sizes are most staff for plating precisely controlled and service •  PRO: the least food •  CON: Requires precise waste timing •  PRO: Provides the most attentive service to guests
  • 12. HOW THE TYPE & SIZE OF THE VENUE AFFECTS SERVICE STYLE
  • 13. •  Small or confined “front of house” spaces –  Homes, museums, offices, etc. –  Buffet: provides central food locations and seating can be spread throughout the space –  Action stations: creates movement through the space, discouraging guests from stagnating in one area
  • 14. •  Small or limited kitchens: –  Require creative use of space (i.e. mobile kitchens) –  Buffet: allows for a seated meal without plating space –  Action stations: uses the “front of house” for cooking and presentation –  Temporary kitchens – tents and client space
  • 15. Venue Perks •  Ample kitchens and open event space: –  Allow culinary freedom of choice –  Perfect environments for plated meals –  i.e. banquet halls, ballrooms, etc. •  Open or “show kitchens”: –  Offer unlimited possibilities to bring the culinary action to guests –  Top Chef Competitions, large action stations, action “buffets”
  • 16. A Recipe for Success •  Start with a common item/sauce/ concept for variations •  High-end menu items can be tailored for the appropriate course and portion size –  Lobster Mac ‘n Cheese = 7 service options –  Hors d’oeuvre (2), buffet, plated, family style & action stations (2) •  Find a winning balance between budget and brilliance!
  • 17. Lobster Mac ‘n Cheese is a rich interpretation of a classic comfort food. This dish debuted on our menu an a luxurious hors d’oeuvre Chef Bar combining fresh Maine lobster meat, savory pasta, Prosciutto de Parma, petit pois, and rich cream in a decadent eighty pound Grana Padana cheese wheel. The finished dish is garnished with a basil leaf and presented to delighted guests on a crisp Cheddar and Edam cheese tuile.  
  • 18. Options 1 & 2: Hors d’oeuvre •  Smallest portion sizes •  Tray passed •  Perfect for large groups Butler-passed Butler-passed in an edible cup as a mini plate
  • 19. Option 3: Buffet •  Medium portion size •  Cost effective service style Buffet Style presented in a chaffing dish
  • 20. Option 4: First Course First Course in a plated meal •  Medium portion size •  Elegant service style •  Introduce refined ingredients to more simple meals
  • 21. Option 5: Family Style •  Most generous portion •  Relaxed service style fosters conversation Family Style presented on a shared platter
  • 22. Options 6 & 7: Action Stations Pre-prepped and served from chef’s chaffing dish •  Most exciting and original presentation •  Most expensive execution Prepared to order •  Cost can be controlled by adjusting chef’s service style
  • 23. One Menu, Endless Options! 1.  $ Hors d’oeuvre – Butler-passed in an edible cup 2.  $ Hors d’oeuvre – Butler-passed as a mini plate 3.  $$ Buffet – presented in chaffing dishes 4.  $$ Plated – as a first course 5.  $$$ Family Style – presented on a platter 6.  $$$ Action Station – served from a chaffing dish or cooked to order
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  • 27. Thank You! To download a copy of my slides, go to: http://www.slideshare.net/WarrenDietel Warren Dietel | warren@puffnstuff.com | 407.629.7833 www.facebook.com/puffnstuffcatering | Twitter: @pscatering