chesapeake hospitality - microsoft...• room service +59.8% (note: room nights sold for comparative...
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CHESAPEAKE HOSPITALITY RESTAURANT CONCEPT PROGRAM
A new approach to hotel restaurant concept development
HOTEL RESTAURANTS
Over the past 20 years the importance
of a hotel restaurant has changed from
a prestigious dining destination to
a REQUIRED AMENITY...
one that too often has been accepted
as a loss leader.
At Chesapeake, we’re changing that.
HOTEL RESTAURANTS
HOTEL RESTAURANTS
RESTAURANT CONCEPT PROGRAM
Experience what’s possible. . .Chesapeake’s
Restaurant Concept Program contributes
towards the remarkable F&B departmental
margins achieved in all Chesapeake
managed hotels.
MEMORABLE EXPERIENCE
Many hotel management companies take a
laissez faire approach to F&B, and with
guests expecting a memorable experience
(food + beverage + service + ambiance),
hotels rarely deliver on all fronts.
CONSISTENCY
Labor is more expensive and has less
experience, while staff turnover is high
across the industry. Consistency, the
key to a successful restaurant, is
constantly challenged.
SCALABLE SOLUTIONS
The major brands have been largely
unsuccessful in implementing sustainable,
scalable solutions across their portfolios.
CONVENIENCE
Dining options at hotels are largely based on convenience, and with guests’ dining
expectations changing, we are seeing:
• White tablecloth restaurants being replaced by fast casual concepts
• Lobbies being transformed to social meeting places, often with the bar as a central feature
• Room service being phased out of non-luxury hotels
OUR PROGRAM
PROPRIETARY BRANDS
OUR PROGRAM
Chesapeake Hospitality’s Restaurant Brands are
customizable and can be tailored to fit the clientele
and market positioning of any hotel. They are
relevant, professional, and coordinated, setting the
best impression for our guests.
Our scalable, adaptable food & beverage menus can be
deployed across multiple midscale and upscale hotels.
Each concept focuses around Elevated Comfort Food,
offering classic and familiar dishes done with a twist,
with local food and beverage specialties incorporated
to add regional awareness.
OUR PROGRAM
Create and maintain a database of recipes developed
by our Corporate Culinary Team at Sysco Food
Service test kitchens. Menu items are coordinated
to maximize the purchasing power of BuyEfficient,
our online purchasing solution.
• Recipes range from core items with broad
appeal (burger, steak) to specialty
and/or regional items
• High quality ingredients
• Presented with flair
• Printable recipes cards are organized on
Chesapeake’s Proprietary SharePoint Server
• Kitchen staff turnover becomes less problematic
while menu product consistency is maintained
FOOD & BEVERAGE RECIPES
OUR PROGRAM
STANDARDIZED
ORDER GUIDES Recipe products are specified to maximize
Sysco volume and BuyEfficient scale
(Chesapeake’s complete online purchasing
partner).
NATIONAL WINE
PROGRAM Leverage wine volume with nationally
recognized wineries (Kendall Jackson)
for pricing, staff and manager training
and incentives.
OUR PARTNERS
OUR PARTNERS
VSAG • Extensive food & beverage consulting experience
• Own and manage several successful, high volume
independent restaurants
BUYEFFICIENT • BuyEfficient’s contracting strategy focuses
on reducing our total cost
- Best-in-industry purchasing practices
- Performance-based incentives (paid to hotels)
- Rebates (paid to hotels)
- Technology allows for ease of ordering and better control
vsag.com
buyefficient.com
(Vucurevich Simons Advisory Group)
OUR METHODOLOGY
OUR METHODOLOGY
F&B area redesigns to maximize staff efficiency and
productivity; reducing labor while improving service
whenever possible. • Larger lobby facing bars, which can flex for
breakfast service in the morning
• Multi functional buffets for use at both
breakfast and catered lunch/dinner
• Introduction of quick cook ovens for late night menus
Coordinating branding, color schemes and menu formats
designed to fit the image distinctive to each hotel.
OUR METHODOLOGY
Incorporation of local elements for food and beverage
specialties specific to the hotel’s neighborhood or market.
• Milwaukee – Rivers Edge features Milwaukee craft beers
and locally caught seafood from the Great Lakes Region
• Baltimore – Poets features craft beers, local crab specific recipes
and specialty desserts from nearby neighborhood historic family bakeries
• West Palm Beach – The Spot features a Mahi Burger
and Mango Mai Tai referencing South Florida
SOLUTIONS
SOLUTIONS
STEP 1 CREATE A BRAND
STEP 2 FOOD SELECTION
STEP 3 DESIGN THE MENU
STEP 4 CHOOSE BEVERAGES & SPECIALTY COCKTAILS
STEP 5 MARKETING, SIGNAGE & SOCIAL MEDIA
STEP 1
CREATE A BRAND
Use the name, logo and
menus already designed
for Chesapeake Hospitality
1
Change the number in the
logo to reflect your address,
modify fonts to your hotel image
2
Work with the designer
to create a custom brand or
modify an existing brand
3
Choose your tagline A
Choose your menu items and recipe selections
from these categories (number of items per category TBD)
• Starters (18)
• Salads (5)
• Sandwiches (9)
• Entrees (9)
Assess your plate ware and kitchen inventory • Order approved ancillary plates that
correspond with menu items
Order guides and pantry • Access the pre-loaded BuyEfficient Order Guide
• Build your Own Order Guide using pre-loaded recipes
• Create a New Order Guide
Price your menu • Use Recommended Pricing (based on 31% food cost)
Seek approval from Chesapeake Regional Director of Operations
STEP 2
FOOD SELECTION
1
2
3
4
• Flatbreads (8)
• Burgers (10)
• Vegan (3)
• Desserts
5
Choose your color palette • Based on interior design of your restaurant space
Choose your menu format/material (costs vary) • Fold
• Paper Stock
• Aluminum
• Binder
Reach out to Chris Sheesley (and cc: Diana
Johnson & Chesapeake Regional Director
of Operations) to finalize the combination
Complete the process with your Chesapeake
Regional Director of Operations
STEP 3
DESIGN THE MENU
2
3
4
• Basket Weave
• Wood
• Leatherette
• Summit Linen
1
STEP 4
CHOOSE BEVERAGES &
SPECIALTY COCKTAILS
If you want to choose different wines, please familiarize yourself with the PowerPoint
on SharePoint (Jackson Family Wines), then reach out to Kevin Sullivan directly.
• Cocktail menus incorporate trendy items –
e.g. Moscow Mule, The Spot Martini
• Feature local craft beers
• Complete the process with your Chesapeake
Regional Director of Operations
The menus feature Jackson Family Wines.
Chesapeake’s customized list, with preferred
pricing, was created by our national wine rep,
Kevin Sullivan.
or
• Order Directional Signage (Fast Signs) & Promotional Posters (Chris Sheesley)
• Update your hotel website and begin/update your social media
• Complete the process with your Chesapeake Regional Director of Operations
STEP 5
MARKETING, SIGNAGE & SOCIAL MEDIA
COSTS
PLUG + PLAY Cost to implement one of Chesapeake’s Plug + Play Solutions
(Steps 1 – 5) $10,000.
SLIGHT CUSTOMIZATION Additional costs depending upon the level. For example, if you are
changing just the numbers or the name, it should be under 10 hours of
design time. Additional customization will require more time and design
requirements and we will provide a proposal.
FULL CUSTOMIZATION Reach out to the Chesapeake F&B Team for a full quote.
RESOURCES
Chris Sheesley
BRAND & DESIGN
Ryan O’Connor
CULINARY
Kevin Sullivan
Jackson Family Fine Wines
WINE
Al Cothern, FastSigns
(The Spot…FastSigns, 561.616.3590;
SIGNAGE
Chris Green - [email protected]
Tony Harbor - [email protected]
Lisa Augustine - [email protected]
Brian Summers - [email protected]
CHESAPEAKE REGIONAL DIRECTOR OF OPERATIONS
CHESAPEAKE SHAREPOINT/DOCUMENTS
ACCESS & MANAGEMENT
Diana Johnson
SOCIAL MEDIA
Melissa Grossarth
OUR RESULTS
OUR RESULTS
Hotel Indigo Baltimore – Mt. Vernon
OUR RESULTS
Hotel Indigo Baltimore – Mt. Vernon
OUR RESULTS
Improved
Revenue
Better
Labor Cost
Better
Food Cost
• Dining Food +30.6%
• Room Service +59.8%
(Note: Room nights sold for comparative period was up 4.8%)
Restaurant/Bar Payroll Reduced 22%
Food Cost Reduced 3%
• Bar Food +27.0%
• Bar Beverage +42.5%
Total Concept Results +30.3%
Holiday Inn West Palm Beach Airport “The Spot” – First 3 Months Trends Over Prior Year
OUR RESULTS