Being a success in a food service operation encompasses many things; attitude, drive and willingness to step up to the plate - All great attributes, but without the right tools and resources, enthusiasm can turn to frustration. BPAA Food Service offers tools and resources that BPAA members can use to become food service fanatics within a bowling center. This session will spotlight the free benefits designed to take your food and beverage operation to the next profit level. Food and Beverage Managers will want to attend to learn how to access the free benefits. Attendees will receive foodservice safety items at this seminar. (first come - first serve)
Monday, JUNE 23, 2008
4:30 - 6:00 pm
Food & Beverage...The 2nd Course
Gary Ciniello
The 3 P’s of Positive Performance:
Preparation, Presentation and Promotion. Prepare your center’s kitchen and lounge to offer optimum performance. Prepare your staff by training them properly. An attractive and consistent presentation for both food and beverage items is a key to your success. The promotion of our food and beverage operation will clearly result in increased revenues and profitability.
Tuesday, JUNE 24, 2008
8:45 - 10:15 am
Small Food Service Operations – Big Profits
Alan Ramsay
Just because your F&B operation is small, doesn’t mean the profits have to be small! Join us as we explore how to package / present your products for the biggest return, menu creation, product promotion and tools for controlling costs. We will also review the top 10 profit eaters and how to avoid them. All attendees will walk away from this session with some samples that
they can take back to their facility including sample documents to help you get started immediately to more profitability. Larger centers will also benefit from this session as well.
Tuesday, JUNE 24, 2008
10:30 - 12:00 pm
Menu Item DNA
Doug Bates
The manager of the future will focus on service and menus to be successful. The selection of menu items will be a part of the process of constantly evolving the menu to attain and sustain a competitive advantage, generate positive sales growth, and create higher sales per seat hour.
Today’s presentation will review the components of the menu evolutionary process, and should be viewed as a process to alter your menu's DNA in order to evolve and survive in an ever changing restaurant ecosystem.
During the course of this presentation you need to consider that evolution of the menu as a system of failures, that when acted upon with enlightened and innovative alternatives, ultimately create success through a process of natural selection by your guests. The essential decision roles of effective and efficient menu evolution, in both the short and long run, begins with performance (what to do), and then continues with administration (how to do it), innovation (when to do it), and finally integration (who should do it). Without these essential dimensions as part of your decision making your decisions will be flawed and your restaurant faces a slow extinction and not evolution. Our quest today is to provide each of you with the genes (tools) necessary to evolve your restaurants Menu Item DNA.
Tuesday, JUNE 24, 2008
1:15 - 2:45 pm
Ten Reasons Why Bars Lose Money
Bob Johnson
You cannot take the bar for granted. Many bowling center operators don’t have the knowledge or experience to correctly run a bar, and it’s not their fault. Where do you learn to run a bar, anyway? As a result, the amount of profitability is greatly reduced, and the potential for liability is greatly increased. Come to this seminar and listen to Bob Johnson’s 10 reasons why your bar is probably losing money, or not doing as well as it should. Leave knowing that things are going to be a lot better when you return to your center and make some changes!
Tuesday, JUNE 24, 2008
3:00 pm - 4:30 pm
Idea Exchange - Food and Beverage
Amy Arcuri / Jeff Forrester / Frank DeSocio
Being a success in a food service operation encompasses many things; attitude, drive and willingness to step up to the plate - All great attributes, but without the right tools and resources, enthusiasm can turn to frustration. BPAA Food Service offers tools and resources that BPAA members can use to become food service fanatics within a bowling center. This session will spotlight the free benefits designed to take your food and beverage operation to the next profit level. Food and Beverage Managers will want to attend to learn how to access the free benefits. Attendees will receive foodservice safety items at this seminar. (first come - first serve)
The 3 P’s of Positive Performance:
Just because your F&B operation is small, doesn’t mean the profits have to be small! Join us as we explore how to package / present your products for the biggest return, menu creation, product promotion and tools for controlling costs. We will also review the top 10 profit eaters and how to avoid them. All attendees will walk away from this session with some samples that
they can take back to their facility including sample documents to help you get started immediately to more profitability. Larger centers will also benefit from this session as well.
The manager of the future will focus on service and menus to be successful. The selection of menu items will be a part of the process of constantly evolving the menu to attain and sustain a competitive advantage, generate positive sales growth, and create higher sales per seat hour.
You cannot take the bar for granted. Many bowling center operators don’t have the knowledge or experience to correctly run a bar, and it’s not their fault. Where do you learn to run a bar, anyway? As a result, the amount of profitability is greatly reduced, and the potential for liability is greatly increased. Come to this seminar and listen to Bob Johnson’s 10 reasons why your bar is probably losing money, or not doing as well as it should. Leave knowing that things are going to be a lot better when you return to your center and make some changes!
