Presentation by Warren Dietel, Puff 'n Stuff Catering

1. Operations Toolbox Warren Dietel Part 3

2. Outsourcing vs. In-House Linen Laundry Rentals Hand-made foods Bakery items Bulk purchasing Leveraging purchasing power

3. Value Engineering New vs. Used equipment Hood System 60’ with one fan and one make-up air Plan for infrastructure and add equipment as you can afford

4. Opening the Door Emergency relief contracts Test kitchen To-go/Retail Manufacturing Sublease

5. What Would We Do Differently? Design for more energy efficiency Recyclable areas Solar other energy sources Engineered study on equipment efficiency Tasting rooms in the kitchen like at Feastivities Events in PA Security Multiple thefts Common area for parties – showcase events

6. Do not try to save money by storing new equipment on your construction site before installation!

7. Main Kitchen

8. Ware Washing, Beverage Area, & Warehouse

9. Mezzanine & Storage

10. People Throwing people & cash at the problem without planning = RECIPE FOR DISASTER! Org Chart of the future – link headcount to incremental growth

11. Puff ‘n Stuff Catering 2010 Org Chart Administrative Team Warren Dietel Owner/President Sharol Brennan Vice President Sharon Printy Executive Assistant Mary Dickson Finance Manager Tony Gregory Outsource CFO Raul Matias Director of Catering Operations Erin Watson Marketing Manager Human Resources

12. Puff ‘n Stuff Catering 2010 Org Chart Sales Team - Weddings, Conventions and Special Events Warren Dietel Owner/President Sharol Brennan Vice President Director of Sales Kristie Garneau Reception/Lead Distribution Heidi Brice Sr. Special Event Planner Tina Osterman Special Event Planner Mary Beth Farrell Special Event Planner Assistant RanaMaali Special Event Planner Assistant Mary Brumley Special Event Planner Dana Alvarez-Ferry Special Event Planner Darby Poole Special Event Planner Shira Smith Special Event Planner Kenneth Heidt Special Event Planner Doriana Mercado Special Event Planner Assistant Sandy George Special Event Planner Emerald Proulx The Ballroom at Church Street Assistant Aymee Brace Special Event Planner

13. Puff ‘n Stuff Catering 2010 Org Chart Operations Team Warren Dietel Owner/President Raul Matias Director of Business Operations Service Team Operations Team Culinary Team Clair Cunningham Operations Manager TBD Service & Training Mgr Paul Lorrain Executive Chef Mely Bencosme Sous Chef – Hot Side Greg Smitka Executive Pastry Chef Jimmy Pavlick Sous Chef – Cold Side Event Supervisors Lead Individual Events & Teams Event Service Team Servers, Bartenders, Road Chefs, Dish Bakery Lead Tony Stephens Delivery Driver Supervisor Cold Production (2) Production (2) Hot Production (2) Delivery Drivers (2) Lawrence Roberts Dishroom Supervisor Denise Randall Linen Lead Warehouse Supervisor The Ballroom at Church Street Emerald Proulx Ballroom Lead Warehouse Persons (4) Dish Persons (9) Linen Persons (2) Monday Cleaning Crew (3)

14. The Process Proposal Department Production Sheet Creation Department Scheduling to Budget & Workload Client Presentations Production Meeting Event Production Special Event Order Ops Leadership Reviews SEOs Manager Reports Paperwork Distribution Paperwork Distribution Client Follow-up & Survey

16. Concept meetings & tasting/presenting

18. “Havana Blue” Proposal

19. “Havana Blue” Proposal

20. The Anatomy of a Special Event Order Modeled after Hotel Banquet Event Order Addresses needs of all operating departments Communicates key components to clients Standard format – consistent – special forms for managed venues, deliveries, full-service, etc.

21. Brides.com | Brides Florida

22. Brides.com | Brides Florida

23. Brides.com | Brides Florida

24. Brides.com | Brides Florida

25. Brides.com | Brides Florida

26. Addressing the Questions Production Meeting Sales and operations meet to review Weekly Report and Special Event Orders Answer questions, finalize details, outside vendors, and discuss production details Breakfast together to review successes and opportunities Sales scheduled in order of production level

27. Production Timeline February - March 26 27 28 1 2 3 4 5 6 7 8 9 10 11 12 13

28. Production Staffing & Scheduling Think about this strategically Bio-metric Time clock with a management interface Time Clock Plus: http://www.timeclockplus.com/ Time Management & Overtime – Production schedule begins at traditionally busy period and ends at the slowest

29. Sales Labor Profitability Target 45% service labor cost. Sales and supervisors incented on results.

30. Staffmate Schedule SEOs and Load Sheets sent electronically to Event Supervisors when scheduled

31. Supporting Documents Event Site Walkthrough Warehouse load sheet Bar pull/inventory Event Manager’s Report

32. Event Site Walkthrough

33. Event Site Walkthrough

34. Warehouse Load Sheet

35. Bar Pull/Inventory Sheet

36. Event Manager’s Report

37. Client Survey Survey – How to know if you’re getting it right? How do you rate the quality of the food and beverage items served at your event? Were you satisfied with the presentation (set-up and decor?) How do you rate the Puff 'n Stuff Catering Event Service Team (servers, chefs, bartenders, etc.) that worked your event? What is your opinions of the Puff 'n Stuff Catering Special Event Planner you worked with while planning your event? What can we do to improve your next experience with Puff 'n Stuff Catering? Would you recommend Puff 'n Stuff Catering to a friend or business associate? (10 is "most likely to recommend," 1 is "least likely to recommend" Use the survey to communicate with departments internally Take action on the best of the best and the worst of the worst!

38. Thank You! Warren G. Dietel warren@puffnstuff.com 407.398.6306 View this presentation online at: warren@puffnstuff.com