Insurance
Rookies and Newcomers:
Investment
The Road to Success
Group Sales
Attractions Mix
People
Facility Design
Feasibility
Food and
Beverage
Food and
Beverage
Food and
Beverage
Go-Kart
Miniature Golf
Bumper Boats
Batting Cages
Kiddie Rides
Rock Wall
Video Games
Ballocity
Great Food
Food and
Beverage
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Built in 1996 / Acquired in July 2000
Eight Acre Park
12,000 sq. ft. Building
Over 70 Employees during the Summer
Over 35 Employees during the Winter
Year over year growth (even during the
recession) 
Session Overview
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Myths & Facts
Menus & Menu Pricing
Where’s The Money
Layout/Design/Equipment
Where do I go from here?
Questions & Answers?
Food and
Beverage
Operational Myths
Food and
Beverage
• Myth 1: My facility will be too small to worry
about any kind of food service
• Myth 2: Things are fine the way they are; I
don’t have to adapt or change
• Myth 3: I don’t know if anyone would buy the
items I want to sell
Operational Myths
Food and
Beverage
• Myth 4: There are so many laws to worry
about.
• Myth 5: I’ve heard you can never find
experienced help
• Myth 6: I’ve also heard that it is a lot of work
and there is no money in it.
Food and
Beverage
Menus – Background Info
• The great thing is that it is YOUR business.
• YOU decide what you want your F&B to look like.
– Fast Food
• McDonald’s, Burger King, etc
– Quick Serve
• Take a number
– Sit Down
• Wait Staff
– Buffet
• All you can eat
– Alcohol?
Food and
Beverage
Menus – Background Info
• Menus
• Follow the current trends
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Larger sizes (still!)
Healthy choices
Gluten free
Super saver menu ($1+ menu)
Serve the “old standby’s”
Impulse Items
Combs
Don’t try to please everyone!
Menus
• First!
– Before you can design, price or sell
you need to establish your program
• What will you sell?
– Let’s see how we will do it
– Get a
BIG
piece of paper
Food and
Beverage
Menus
• First, make 3 columns
–Meal items
–Snacks
–Beverages
Food and
Beverage
Menu Creation – Part 1
Food and
Beverage
• Beverages
• Meal Items
• Snack Items
– Soft Drinks
– Hamburger
– Nachos
– Bottled Water
– Cheeseburger
– Giant Pretzel
– Ice Tea
– Pulled Pork/BBQ
– Churros
– Frozen ICEE
– Salads
– Popcorn
– Coffee
– Hot Dog
– Ice Cream
– Cappuccino
– Chicken Nuggets – Candy Bars
– Espresso
– Wraps
– Cookies/Brownies
– Cheese Pizza
– Deep Fried Oreos,
Twinkies, Anything
– Toppings
– Wings
– Quesadillas
Menu Creation – Part 2
• Then take each column
and see how you can
expand on it:
– Nachos
• Nachos & Cheese
• Nachos & Salsa
• Super Loaded Nachos
– Ice Cream
• Ice Cream Cone
• Ice Cream Dish
• Ice Cream Sundae
• Brownie Sundae
• Ice Cream Float
• Cookie Sundae
Food and
Beverage
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Snack Items
– Nachos
– Giant Pretzel
– Churros
– Popcorn
– Ice Cream
– Baked Cookies
– Brownies
– Fried Oreos
– Fried Twinkies
– Honey Roasted
Peanuts
Menu Creation – Part 3
Food and
Beverage
• Now take your expanded columns and let’s start
our ingredient list
• Ingredient List
– All products needed to prepare your finished
product.
• Example
– Hot Dog
» 8/1 hot dog, bun, hot dog tray, ketchup,
mustard, relish
Food and
Beverage
Menu Creation – Part 4
• Standardize Preparation
– Should include all information on preparing
product
• Ingredients
• Quantities
• Cooking / Baking / Heating
• Assembly
Food and
Beverage
16” Pizza Shell
Pizza Sauce
Pizza Cheese
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Pizza Circle
Plates

Remove 16” pizza shell from refrigerator
Place pizza shell on pizza screen
Add 2 ladles of pizza sauce to shell and spread evenly around shell
Measure proper amount of cheese and spread evenly onto pizza shell
Place in Turbo Chef and select appropriate buttons
Remove pizza from Turbo Chef with pizza paddle when finished
Do not remove pizza screen with pizza
Place finished pizza on pizza circle and cut into 10 slices
Remove pizza screen from Turbo Chef and place on pizza rack
Add selected number of plates and serve
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Food and
Beverage
Hamburger
Keiser Roll
Lettuce
Tomato Slice
Handful of Fries
Topping to burger if necessary: Cheese, Onions, Bacon, etc
Plate
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Place thawed hamburger onto grill
Add small amount of water to cooking area
Cover with lid
Cook both sides evenly
Estimated cook time 3-4 minutes
Add toppings to burger while on grill
Cover with lid briefly
Place on bun with lettuce and tomato (unless otherwise requested)
Cook a handful of fries in fryer until they float.
Estimated cook time 2-3 minutes
When fries are finished dump into fry warmer, salt and add to plate and serve
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Food and
Beverage
Menu Pricing
• Menu pricing is an art, not an exact science. Your
ultimate selling price depends on
– Location
– Market
– Captive factor
– Raw material cost
Pricing is the key!
Food and
Beverage
Menu Pricing
• The “Questions”..
• How much can I sell this for?
• What is the standard formula for pricing?
• Do I have to be less than everyone else?
Menu Pricing
Food and
Beverage
• Pricing
– Avoid the flat percentage format
– Example: Cost x 450%= Sales price
• Let’s use this example:
– You want to determine your cost and selling price for the
Hamburger Combo Meal or Pizza will be selling
• Use all ingredients necessary
• You can factor labor cost / waste / etc
Food and
Beverage
Menu Pricing
Hamburger Combo
16" Cheese Pizza
Plate
1
$
0.06
Bun
1
$
0.10
Patty
1
$
Cheese
1
50/50 lettuce
Tomato
Shell
1
$
2.00
0.95
Sauce
4 oz.
$
0.20
$
0.10
Cheese
9 oz.
$
1.26
1
$
0.12
Circle
1
$
0.20
1
$
0.12
4 oz.
$
0.28
Plates
4
$
0.24
Misc.
1
$
0.08
Misc
1
$
0.08
Drink
1
$
0.30
French Fries
Total
$
Retail
$
2.11
Retail
Total
5.79
63.49%
$
$
3.98
11.99
66.81%
Menu Pricing
• Labor
– $8.00 an hour employee = $.13 minute
• 4 minutes prep / serve time = $.53
• From my own historical data:
– Waste Cost historically has been 1.5% of a
• Waste cost - $.01
Food and
Beverage
Menu Pricing
• Selling Price
– Based on
• Formula used
• Local Market
• “Captive Audience Factor”
• Use Your Common Sense
Food and
Beverage
Food and
Beverage
Menu Pricing
• Beware
– High product cost items
– Short shelf life
– Difficult / Long prep times
Menu Pricing
Food and
Beverage
• What are my targets?
– Food Cost
Average 25% - 30%
YOU determine what type of environment you want.
Make less on food, more on games?
Make more on food, less on games?
Make a lot on both?
Take aim!
Food and
Beverage
Food and
Beverage
Food and
Beverage
Equipment
• Pizza Oven
– Impinger / High Batch H
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Pizza Warmer
Hot Dog Roller
Nacho Warmer
Cheese Dispenser
Microwave
Refrigerator / Freezer
Beverage Equipment
Food and
Beverage
High Batch H Oven
• Pizza / Subs / Quesadillas
Food and
Beverage
Freezers
Food and
Beverage
Grill & Fryers
Food and
Beverage
Staff & Training
• It’s not that hard
• It’s just like training them on anything else
Here are our “chefs”
Food and
Beverage
Food and
Beverage
Hamburger
Keiser Roll
Lettuce
Tomato Slice
Handful of Fries
Topping to burger if necessary: Cheese, Onions, Bacon, etc
Plate

Place thawed hamburger onto grill
Add small amount of water to cooking area
Cover with lid
Cook both sides evenly
Estimated cook time 3-4 minutes
Add toppings to burger while on grill
Cover with lid briefly
Place on bun with lettuce and tomato (unless otherwise requested)
Cook a handful of fries in fryer until they float.
Estimated cook time 2-3 minutes
When fries are finished dump into fry warmer, salt and add to plate and serve
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Food and
Beverage
State Requirements
• Typically someone on your staff will have to
be Safe-Serve Certified.
• Check with your Dept. of Agriculture. You will
most likely need a food license (It’s not hard)
• Annual inspections
• Liquor License
Food and
Beverage
It’s OK to start small, just start.
You Don’t Have to Reinvent
The Wheel!
What is Everyone Else
Doing??
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Food and
Beverage
Contact Your Local Food Supplier
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Sysco
US Foodservice
Clover Hill
Local Food Suppliers
Coke / Pepsi
Edy’s / Hershey’s
They can help you! They WANT to help you!
Food and
Beverage
Top Reasons F&B Fails
• #5 - Theft (vendor/staff)
• #4 - Poor product selection
• #3 - Poor pricing structure
• #2 - Poor procedures (training)
• #1 - YOU
Don’t let your F&B fail by not even getting started!
Questions & Answers
• Intro to F&B
Presented by:
Chris Camp
President
Fun Fore All
www.funforeall.net
chris@funforeall.net
724-779-1800 ext. 305
Cell 724-544-2929
Food and
Beverage
Food and
Beverage
R.O.I.
Expectations
Satisfied Guests
Engagement
Revenues
Success
Profits