Food Service Planning

According to many Show Managers, there can be a huge "disconnect" between Food Service Providers and Show Management.

A food service provider plans and operates as many as 120 conventions per year in a massive, government run facility.  They often pay 35-50% higher than market wages and provide benefits to a substantial percentage of their staff.  They may schedule by seniority instead of by skill, observe shift minimums, and work around mandatory staff breaks.    

None of these challenges are your problem, but you can understand why they might limit the number of locations open, restrict menus to popular items, charge a premium, schedule the minimum amount of staff, and they can be resistant to change.

You would love to make it through an entire convention without hearing complaints about long lines, limited food options, outrageous prices, surly service staff, a lack of seating, and trash piling up in the food service outlets.  You have little control over these areas, but since you represent the organization that plans and operates the event, these BECOME your problem.

There is a common goal: Keep the attendees in the building!    

This keeps your Exhibitors (and you) happy and helps them pay rent.

Toque + Bottle Advisory:

We are in a unique position to create a better food service experience during your convention.  We used to work for them, now we work for you.

• Differentiate your event from hundreds of other conventions
• Position your audience as a sales opportunity
• Create a partnership to achieve the common goal 

With Toque + Bottle Advisory, RSNA results include:

• In 2007,
• Increased Food & Beverage sales by 19.2%. Of that increase, 81.3% was captured in the Exhibit Halls.
• Expanded offerings to include healthy options as 25% of the total menu
• Increased seating capacity by 145%
• Drastically reduced service times during peak periods
• In 2008,
• Increased number of lunches served in the Exhibit Halls by 18.8%
• Expanded offerings to include healthy options as 40% of the total menu 
• Launched “Made in nature” concept, which offered Organic gourmet entrées and snacks
• Increased seating capacity in all four Exhibit Halls
• 96% of survey respondents were seated in 5 minutes or less for lunch 
• Key Statistic:
  A range of 9 - 36% decrease in lunchtime loading for taxi cabs

  -   Source, Ethnometrics

Summary:  LESS PEOPLE ARE LEAVING FOR LUNCH!

Contact Us to achieve these results at your convention.