Food and
Beverage
Food and
Beverage
Food and
Beverage
Go-Kart
Miniature Golf
Bumper Boats
Batting Cages
Kiddie Rides
Rock Wall
Video Games
Ballocity
Great Food
Food and
Beverage
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Built in 1996 / Acquired in July 2000
Eight Acre Park
12,000 sq. ft. Building
Over 60 Employees during the Summer
Over 30 Employees during the Winter
Year over year growth (even during the
recession) 
Session Overview
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Food and
Beverage
Myths & Facts
Menus & Menu Pricing
Where’s The Money
Layout/Design/Equipment
Where do I go from here?
Questions & Answers?
Operational Myths
Food and
Beverage
• Myth 1: My facility will be too small to worry
about any kind of food service
• Myth 2: Things are fine the way they are; I
don’t have to adapt or change
• Myth 3: I don’t know if anyone would buy the
items I want to sell
Operational Myths
Food and
Beverage
• Myth 4: There are so many laws to worry
about.
• Myth 5: I’ve heard you can never find
experienced help
• Myth 6: I’ve also heard that it is a lot of work
and there is no money in it.
Food and
Beverage
Menus – Background Info
• The great thing is that it is YOUR business.
• YOU decide what you want your F&B to look like.
– Fast Food
• McDonald’s, Burger King, etc
– Quick Serve
• Take a number
– Sit Down
• Wait Staff
– Buffet
• All you can eat
– Alcohol?
Food and
Beverage
Menus – Background Info
• Menus
• Follow the current trends
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Larger sizes (still!)
Super saver menu ($1 menu)
Serve the “old standby’s”
Impulse Items
Combinations
Don’t try to please everyone!
Menus
Food and
Beverage
• First!
– Before you can design, price or sell
you need to establish your program
• What will you sell?
– Let’s see how we will do it
– Get a
BIG
piece of paper
Menus
Food and
Beverage
• First, make 3 columns
–Meal items
–Snacks
–Beverages
Menu Creation – Part 1
Food and
Beverage
• Beverages
• Meal Items
• Snack Items
– Soft Drinks
– Hamburger
– Nachos
– Bottled Water
– Cheeseburger
– Giant Pretzel
– Ice Tea
– Salads
– Churros
– Frozen ICEE
– Hot Dog
– Popcorn
– Coffee
– Chicken Nuggets
– Ice Cream
– Cappuccino
– Wraps
– Candy Bars
– Espresso
– Cheese Pizza
– Cookies/Brownies
– 1 Topping Pizza
– Deep Fried Oreos,
Twinkies, Anything
– 2 Topping Pizza
– PB&J
Menu Creation – Part 2
• Then take each column
and see how you can
expand on it:
– Nachos & Cheese
– Nachos & Salsa
– Super Loaded Nachos
– Ice Cream Cone
– Ice Cream Dish
– Ice Cream Sundae
– Brownie Sundae
– Ice Cream Float
– Cookie Sundae
Food and
Beverage
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Menu Creation – Part 3
Snack Items
– Nachos
– Giant Pretzel
– Churros
– Popcorn
– Ice Cream
– Baked Cookies
– Brownies
– Fried Oreos
– Fried Twinkies
– Honey Roasted
Peanuts
Food and
Beverage
• Now take your expanded columns and let’s start
our ingredient list
• Ingredient List
– All products needed to prepare your finished
product.
• Example
– Hot Dog
» 8/1 hot dog, bun, hot dog tray, ketchup,
mustard, relish
Food and
Beverage
Menu Creation – Part 4
• Standardize Preparation
– Should include all information on preparing
product
• Ingredients
• Quantities
• Cooking / Baking / Heating
• Assembly
Food and
Beverage
16” Pizza Shell
Pizza Sauce
Pizza Cheese
Pizza Circle
Plates
Remove 16” pizza shell from refrigerator
Place pizza shell on pizza screen
Add 2 ladles of pizza sauce to shell and spread evenly around shell
Spread 3 handfuls of cheese evenly onto pizza shell
Place in Turbo Chef and select appropriate buttons
Remove pizza from Turbo Chef with pizza paddle when finished
Do not remove pizza screen with pizza
Place finished pizza on pizza circle and cut into 10 slices
Remove pizza screen from Turbo Chef and place on pizza rack
Add selected number of plates and serve
Food and
Beverage
Hamburger
Keiser Roll
Lettuce
Tomato Slice
Handful of Fries
Topping to burger if necessary: Cheese, Onions, Bacon, etc
Plate
Place thawed hamburger onto grill
Add small amount of water to cooking area
Cover with lid
Cook both sides evenly
Estimated cook time 3-4 minutes
Add toppings to burger while on grill
Cover with lid briefly
Place on bun with lettuce and tomato (unless otherwise requested)
Cook a handful of fries in fryer until they float.
Estimated cook time 2-3 minutes
When fries are finished dump into fry warmer, salt and add to plate and serve
Food and
Beverage
Menu Pricing
• Menu pricing is an art, not an exact science. Your
ultimate selling price depends on
– Location
– Market
– Captive factor
– Raw material cost
Pricing is the key!
Food and
Beverage
Menu Pricing
• The “Questions”..
• How much can I sell this for?
• What is the standard formula for pricing?
• Do I have to be less than everyone else?
Menu Pricing
Food and
Beverage
• Pricing
– Avoid the flat percentage format
– Example: Cost x 450%= Sales price
• Let’s use this example:
– You want to determine your cost and selling price for the
Hamburger Combo Meal or Pizza will be selling
• Use all ingredients necessary
• You can factor labor cost / waste / etc
Food and
Beverage
Menu Pricing
Hamburger Combo
16" Cheese Pizza
Plate
1
$
0.06
Bun
1
$
0.10
Patty
1
$
Cheese
1
50/50 lettuce
Tomato
Shell
1
$
2.00
0.95
Sauce
4 oz.
$
0.20
$
0.10
Cheese
9 oz.
$
1.26
1
$
0.12
Circle
1
$
0.20
1
$
0.12
4 oz.
$
0.28
Plates
4
$
0.24
Misc.
1
$
0.08
Misc
1
$
0.08
Drink
1
$
0.30
French Fries
Total
$
Retail
$
2.11
Retail
Total
5.79
63.49%
$
$
3.98
Menu Pricing
11.99
66.81%
Food and
Beverage
• Labor
– $8.00 an hour employee = $.13 minute
• 4 minutes prep / serve time = $.53
• From my own historical data:
– Waste Cost historically has been 1.5% of a
• Waste cost - $.01
Menu Pricing
• Selling Price
– Based on
• Formula used
• Local Market
• “Captive Audience Factor”
• Use Your Common Sense
Food and
Beverage
Food and
Beverage
Menu Pricing
• Beware
– High product cost items
– Short shelf life
– Difficult / Long prep times
Menu Pricing
Food and
Beverage
• What are my targets?
– Food Cost
Average 25% - 30%
YOU determine what type of environment you want.
Make less on food, more on games?
Make more on food, less on games?
Make a lot on both?
Take aim!
Food and
Beverage
Food and
Beverage
Food and
Beverage
Equipment
• Pizza Oven
– Impinger / High Batch H
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Pizza Warmer
Hot Dog Roller
Nacho Warmer
Cheese Dispenser
Microwave
Refrigerator / Freezer
Beverage Equipment
Food and
Beverage
High Batch H Oven
• Pizza / Subs / Quesadillas
Food and
Beverage
Freezers
Food and
Beverage
Grill & Fryers
Food and
Beverage
Staff & Training
• It’s not that hard
• It’s just like training them on anything else
Here are our “chefs”
Food and
Beverage
Food and
Beverage
State Requirements
• Typically someone on your staff will have to
be Safe-Serve Certified.
• Check with your Dept. of Agriculture. You will
most likely need a food license (It’s not hard)
• Annual inspections
• Liquor License
Food and
Beverage
It’s OK to start small, just start.
You Don’t Have to Reinvent
The Wheel!
What is Everyone Else
Doing??
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Contact Your Local Food Supplier
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Sysco
US Foodservice
Clover Hill
Local Food Suppliers
Coke / Pepsi
Edy’s / Hershey’s
They can help you! They WANT to help you!
Food and
Beverage
Top 10 Reasons F&B Fails
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10. Not checking your invoice
9. Not checking your product that’s delivered
8. Poor refrigeration / holding temperatures
7. Poor staff training
6. Poor quality
5. Theft – Internal and external
4. Disorganization
3. Lack of portion controls / recipes
2. Lack of Standard Operating Procedures
1. YOU!
Questions & Answers
Food and
Beverage
• Intro to F&B
Presented by:
Chris Camp
President
Fun Fore All
www.funforeall.net
[email protected]
724-779-1800 ext. 305
Cell 724-544-2929
Food and
Beverage
R.O.I.
Expectations
Satisfied Guests
Engagement
Revenues
Success
Profits