Business Review and Product Evaluation

BR&PE Sysco Connecticut

Business Review & Product Evaluation

Business Review and Product Evaluation

Sysco Connecticut 100 Inwood Road Rocky HIll, CT 06067 1-800-571-5600 www.syscoct.com 12 Sysco Connecticut 100 Inwood Road Rocky Hill, CT 06067 www.syscoct.com

Sysco Connecticut 100 Inwood Road Rocky Hill, CT 06067 www.syscoct.com

What is a Business Review & Product Evaluation?

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Business Review and Product Evaluation is a meeting with the owner, chef and everyday key business decision makers from your establishment. During your time here at Sysco Baltimore we will go through all of our resources available to you to help you grow and be successful.

Your success is our success!

• Sysco’s Resources

Sysco Table Top

Buckhead Beef

iCare*

Supplies on the Fly

ChefEx

Online Account Management • Marketing

Building New Business and increase Current Customer Traffic

Kids Marketing Kids Menus and Theme Nights

Free/Low Cost Solutions (Grassroots Marketing)

Social Media Year Long Marketing Calendar • Menu Development & Concept

Analysis and Engineering Layout & Concept

New ideas on old items Kids Marketing • Training- FOH, BOH and beyond...

Job Descriptions, Procedures, Reviews

Keeping Good Employees • Operations

Employee Hand Books

Profit & Loss

Operating Costs

What is the Business Review?

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An intuitive meeting that allows you to see all the services, resources and value that Sysco Connecticut can offer.

This is a custom made business plan and meeting that we let you take the direction on to tell us what you want to see and need help with.

Think of this as your kitchen door to success Keep an Eye on Table Trends Looking for fresh new menu options and great values for you and your customers? Our Table Trends section is where you’ll find examples of how to use our featured products.

You’ve Got Connections Sysco iCare connects you to a whole world of services available from business partners who are just as hungry for success as you are.

Find Recipes for Success in Chef Connection Explore a wide variety of recipes in Chef Connection.

Read up on our featured chefs and check out some of their tried and true favorites.

Tips for Building Better Business Need to execute strategies and promotions that can help you build customer loyalty and boost your counts? In Business Building Tips we’re sharing ideas to keep your business cooking.

Marketing Made Easy Want to make sure that your menu inserts look as tasty as the items they promote? In our Electronic Tool Kit, you’ll have no trouble customizing the perfect template to complement your menu.

Playing Up Our Differences How do menu offerings differ across the country?

In our Top Ten Menu Items by Region you can identify regional trends and what's hot throughout the nation. (Data collected by Technomics Menu Monitor.)

Stocking the Kitchen Library On our library “shelves” you’ll find articles on everything from economic and food trends to proven business building strategies from our nation’s top food service experts.

www.syscotabletop.com 11

What is a Product Evaluation?

Your chance for a personalized food show highlighting new ideas to enhance your sales and profits.

Executive Chefs, James Brown and Mat Accardi will put together new menu ideas to use as Specials, replace old tired menu items and to showcase some of the Hot New Trends that are emerging into the industry.

We can also help you compare products to see what will work best with your menu application, or help find a better alternative item.

10 Reasons to Have a The Business Resource’s Department’s sole focus is to aid in the process of making our customer’s business more successful.

Business Review and Product Evaluation 1) Create a New Menu Idea or Specials- Our Executive Chef, Graham Duncan will show you a sample of today’s hottest trends and alternative menu items you can make with your current inventory.

2) Menu Consultation-

Our team can fully analyze your menu items to uncover your bottom line profit and portion control opportunities.

3) Marketing- Utilize our tools and templates to market new items, catering, social media and more. We know you don’t have a whole marketing department behind you like the chains do, so let us be your marketing department and assist you with those needs.

4) Establish Your Ideal Product Mix-

We can offer innovative ideas that will guide you to the right product line for your business profile and solutions for products that could use improvement.

5) Know Your Products- Tour the Sysco Baltimore facility and see first hand how products are selected and carefully handled before arriving at your facility.

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6) Purchase & Savings Tracking- Let us do the work! You can request us to include in your business review all of your category purchases and savings.

7) Product Sampling- Our category specialists will have items ready for

you to sample, as well as provide you with expert insight and profitable application.

8) Create Partnerships Outside of Sysco- We can give you access to our iCares partners that offer discount and extended services.

9) Resolve Your Challenges- As your partner in business, we want to

hear how we can help you succeed from daily operational challenges to human resources within your establishment.

10) It’s Free!- Your success is our mission! Contact our Business Resource team to help you achieve your goals.

Schedule your Business Review today with your Marketing Associate Appointments: Monday - Thursday at 9:00 am, 12:00pm & 3:00 pm

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Menu Development with Sysco B

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Before any menu can take this transformation as shown to the left you need to do your homework and follow certain steps that we can go over with you during your the Business Review process.

Believe it or not, there is a science behind a successful menu; Menu Analysis, Engineering, Page Positioning, Price Rounding and these are only a few examples of elements that make a menu profitable and successful.

We can show you how to make your menu go from drab to fab!

Menu Analysisprocess taking Menu Analysis, Your Sales Reports, Menu Engineering- 3toStep find your menu Stars, Workhorses, Puzzles and Dogs. average person looks at menu for only 109 Page Positioning- The seconds, are they reading what you want them too? your most profitable items listed in Category Positioning- Are each category correctly? it simple, 2-3 endings and no Pricing the Menu- Keep more leader dots................................

Knowing the true cost a each menu items is crucial for the rest of the process to be successful.

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Why is menu engineering so important?

As you try to find ways to increase profits in your restaurant, the easiest way to do that is to maximize the profit dollars from your existing customers. In other words...if you have the exact same number of people eat at your restaurant in a given year, you still have the opportunity to achieve higher profits by encouraging your guests to order more profitable items. This menu engineering exercise will allow you, as a business owner, to take the emotion out of decisions you make pertaining to your menu and allow you to base those decisions on data and facts.

Menu Engineering is a Three Step Process Step 1 : Gather Your Data

There are four things you will need to gather to complete a Menu Engineering Exercise....

1. A Menu Engineering Spreadsheet

• This can be found in the member section of www.RestaurantOwner.com.

2. Your current pricing for each item on your menu 3. The food cost of every item you sell on your menu

• For help with this, please contact your Sysco Baltimore Marketing Associate. They have a menu analysis program that

will break down the cost of each ingredient that goes into a menu item. This program also updates pricing automatically,

so as prices fluctuate, it adjusts your costs.

• Be sure to include some of the all too often “forgotten costs” such as plate garnish and sauces.

4. Your sales of each item on your menu for a given time frame

• With most POS systems, a sales report can be generated for a given time frame.

• For an accurate menu engineering analysis, at least one month of sales totals is needed; however, the longer the time frame, the better information you will obtain.

Step 2 : Enter Your Data

There are several tabs on the spreadsheet, the first of which is a detailed set of instructions and the second tab is an example spreadsheet for you to refer to. The rest of the tabs are actual worksheets for you to enter in your data. The only information that you are required to enter is an item description, the quantity sold, the item food cost and the item sell price. The rest of the worksheet populates automatically.

Step 3 : Analyze the Data

To the right is a sample spreadsheet that is provided in the Menu Engineering Worksheet from www.RestaurantOwner.com. The last column on the far right provides you with valuable information to make educated business decisions regarding items on your menu. Each item falls into a “Menu Item Class”: Star, Workhorse, Challenge or Dog. Below is an explanation of what each Menu Item Class means and what to do with those items.

E Men xample o u f A your Mark nalysis fr om eting Asso ciate .

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Category Positioning

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Menu Real Estate.

Look at your menu as a prime piece of real estate. Why you might ask? It’s simple, staging your most profitable items like you stage a house to sell. In each category use a pop box to maximize your highest gross profit items that are easy for your kitchen to produce and it will with the menu items with low gross profits you want to hide the items that aren’t so flattering in the middle of the category so buyers won’t see them as easy.

You

What’s New Every 3 months we bring in new products to help you with your business.

Our new products flip book is easy to read and print out.

How to list your items on the menu.

Within each category your menu items should be list with your first 2 and last one as the most profitable in the entire category. And the least profitable items in the middle of the menu. People remember the first and last thing they see or hear and through a lot of research the same theory applies to the menu item placement.

Other ways to Enchance the items you want to sell are:

Pop Box

These are your Star items based on the Star Chart as your highest gross profit items

Icons

These are your House Specialty or Signature Items, but don’t necessarily mean highly profitable

Menu Magic The menu is the heart of every restaurant so that’s where we usually begin. Focus Marketing offers several options to address your particular concerns, enabling us to find the perfect fit for your operation.

Please visit Focus design galleries to see samples of our work. You’ll find a Focus product that works for you!

Keeping Up To Date Click on one of these buttons to get our weekly market updates and weekly specials. There are product listings , Account Center , Order Inquiry, Equipment & Supplies, Produce and Broker information Marketing Materials How would you like to sign up for free rebates? Take a look at Sysco’s latest Table Top Information site,Chef Recipes, Product Books, M.S.D.S. on line and the latest edition of Restaurant Growth.