Business Review Book by Sysco Connecticut

BR&PE

Sysco Connecticut

Business Review & Product Evaluation

Business Review and Product Evaluation

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

What is a Business Review & Product Evaluation?

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 Connecticut 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 important to us?

Items that you would like to see Menu Categories of Interest Meal periods served Number of seats Kitchen equipment at your facility Business partners available (menu design, web sites,POS systems,bar control,direct marketing...)

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 Chef’swill

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 Connecticut facility and see first hand how products are selected and carefully handled before arriving at your facility.

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

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 7

Sysco Account Center

WWW.Syscoct.com Your One Source for Information

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.

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 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.

Menu Development with Sysco e for

Aft e

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. The average person looks at menu for only 109 Page Positioning- 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.

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 SYSCO Menu Item Report worksheet populates automatically. 054 - SYSCO Food Services of CT 860-571-5610

Step 3 : Analyze the Data

M.A.: Customer Number: Customer Name: Phone Number: Address 1: Address 2: Address 3: City:

Below is a sample spreadsheet that is provided in the Menu Engineering Worksheet 312637 from www.RestaurantOwner.com. The last colSYSCO CORP KITCHEN umn on the far right provides you with valuable information to make educated business decisions regarding items on your menu. 860-571-5714 X INWOOD RD of our Menu Analysis and where Each item falls into a “Menu Item Class”: Star, Workhorse, Challenge or Dog. Here is 100 an example JAMES BROWN the profit is. State: CT

ROCKY HILL

Zip Code: 06067

E Menu Type Name: Men xample o Appetizers u f A your Menu Item Name: Sea Scallops & Polenta Cakes Mark nalysis fr om eting 7/20/2011 12:00:19PM Last Updated: Asso ciate Serves 1 for $10.99 . Plate/Serving

Total

$10.99 $3.18 $7.81

28.95 71.05

Price: Cost: Profit: SUPC

1056779

Description

Brand

SCALLOP SEA DRY IQF 20/30 NATL

PORTSIM

Polenta Cake

Seq

Type

Unit Cost

Qty

5.00

$0.50

XCost

$2.49

Mrgn

0.78

1.00

$0.00

0.00

4131629

SPICE CHILE PWDR ANCHO

CHILEGY

1.00

$0.01

0.00

2886679

CORN MEAL YEL

AUNTJEM

2.00

$0.04

$0.08

0.02

2557460

MILK HOMOGENIZED ESL

WHLFARM

1.00

$0.04

0.01

Water (1oz)

1.00

$0.00

0.00

Salt & Pepper

1.00

$0.00

0.00

5926910

BUTTER SOLID UNSLT USDA AA

WHLFARM

1.00

$0.17

0.05

6160154

CHEESE PARMESAN SHRD IMP ZIP

AREZZIO

0.50

$0.26

$0.13

0.04

1.00

$0.00

0.00

$0.13

0.04

$0.01

0.00

SAUCE (Topping) 4842980

TOMATO CHERRY ITAL

LAVALLE

3.00

$0.04

5882717

PEPPER CHILI GREEN DICED

CASASOL

1.00

$0.01

ONION GREEN ICELS

SYS NAT

1.00

$0.01

0.00

$0.00

0.00

0.50

$0.13

$0.07

0.02

7350788

Finish (Frizzled Onions) 4160784

ONION SLIVERED 1/4" YEL

SYS NAT

The average guest only spends

109 seconds reading the menu. 1 Pane View

• Since most customers order sequentially appetizers, salads or soups first, then entrees it makes sense to place the items in a traditional sequence. Items with higher profit margins (usually entrees) belong at the top of the second page, in the visual “sweet spot”. • Using the same theory, your less profitable categories can be “hidden” by placing them on the bottom of the second page or even on the back of 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.



• Studies have shown that the eye follows a certain critical path in the brief time that a guest holds the menu. In order to maximize profit potential, the position and placement of your most profitable items in eye-catching spots increases the likelihood of them being ordered. For a two-page menu fold-out, the eye would first fall on the top of the second page and then to the top of the first page as seen in the example to the right.

 2 Pane View





 



Other ways to Enhance 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

3 Pane View



 





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.

How to list your items on the menu.



Menu Gaze Pattern

Menu Real Estate.

Icons

 

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

What does it take for a business owner in the foodservice and hospitality industries to be successful? Besides talent and a lot of gusto, it takes resources! With Sysco iCare, you have connections to some of the most innovative and valuable tools in the industry. What’s more, these resources are all dedicated to serving your needs and helping you achieve your business objectives. At Sysco iCare , we’ve done our homework, so you don’t have to. iCare partners are Sysco approved and uphold the highest service levels, quality standards and performance guarantees of anyone in the industry. Sysco Corporation introduced the vision of delivering value-added services to its customers in 2002. The result was iCare —and the aim was simple: leverage Sysco’s scale and sophistication to assemble a suite of services that can help customers succeed in the ultra-competitive restaurant industry.

For more information go to www.syscoiCare.com

* Sysco Lot Set Aside Program * Local Foods Initiative * Field Inspection * Good Agricultural Practices * Design for the Environment * Supplier Approval * Monitoring and Compliance * eNutrition * Food Safety *World Wildlife Fund *International Point Source Inspection * Animal Welfare

Sysco’s Quality Assurance team of 150 highly trained professionals is dedicated to one mission: delivering Sysco brand products that meet the most exacting safety, reliability and quality standards.Through written product specifications and on-line inspections, the Quality Assurance team functions as Sysco’s eyes and ears through all stages of Sysco brand product development. Such close monitoring guarantees our customers consistently safe, wholesome and high-quality products. We can truly say “good things come from Sysco.” Visit us at www. sysco.com for more information.

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