Dr. Phillips Center for the Performing Arts Response to Request for Proposal

Passionately Perfecting Life’s Celebrations

Dr. Phillips Center for the Performing ArtsResponse to Request for Proposal

www.puffnstuff.comJuly 22, 2013

Table of Contents

Introduction........................................Page 3

Corporate Organization & History..........Page 4

Relevant Experience & Resouces.............Page 8

Marketing..........................................Page 17

Themes, Menus, Pricing & Standards......6

Financial...........................................Page 33

Sanitation & Safety Practices.................Page 46

Management & Staffing.......................Page 48

References.........................................Page 60

Appendix..........................................Page 65

Passionately Perfecting Life’s Celebrations

To the Dr. Phillips Center for the Performing Arts Catering Selection Committee:

Thank you for the opportunity to submit our services for your consideration as a preferred caterer at the Dr. Phillips Center for the Performing Arts.

At Puff ‘n Stuff Catering, our mission is “Passionately Perfecting Life’s Celebrations.” For over 30 years, our passion for restaurant quality cuisine and thoughtful service has shaped the countless special events that we’ve produced.

Our award-winning culinary team loves to innovate and create exciting experiences. That’s why we frequently speak and share our passion across the country and around the world - and we’re right in your back yard!

Our team of professional chefs, trained event staff, and licensed and insured bartenders have had the privilege of “performing” at numerous cultural venues through out the Central Florida and Tampa areas.

Together, we look forward to building a thriving, inclusive event experience in the heart of Downtown Orlando!

Sincerely,

Warren DietelPresident & Owner, Puff ‘n Stuff Catering

http://www.viddler.com/v/862bd910

We invite you to watch this video message from the

Puff ‘n Stuff Catering team to experience our service, quality

and culture first-hand. It was prepared specially for the team

at the Dr. Phillips Center for the Performing Arts!



Corporate Organization & HistoryResponse to Request for Proposal - July 22, 2013

Established in 1980, Puff ‘n Stuff Catering has built an unsurpassed reputation for service and quality in Central Florida and Florida’s West Coast. Now one of the largest companies of our kind in the region, we’re proudly recognized as a national leader in the catering industry.

Puff ‘n Stuff Catering achieved its status largely in part to one word: innovation. It’s what drives our business and our team members—evidenced by everything from our Special Event Planners and expert Chefs to our state-of-the-art 33,000 square foot headquarters facility.

The award-winning Puff ‘n Stuff Catering team has provided gracious service to a breadth of clientele, including: 2012 Republican National Convention, The Special Event 2012, The Container Store, The Waldorf Astoria, FIFA World Cup and Martha Stewart.

From the smallest, most intimate dinner parties and celebrations to business functions, grand banquets, and elaborate affairs, Puff ‘n Stuff Catering services all catering and event needs with elegance, imagination and style.

History & Background

Puff ‘n Stuff Catering is a Limited Liability Corporation, owned fully by Warren G. Dietel. The company operates in the Central Florida and Tampa-St. Petersburg, Florida markets with full-service commissaries and established operations in both locations, and a combined total of 60 full-time employees and over 400 part-time event team members.

Our headquarters in Orlando are based in a 30,000 square-foot culinary and storage commissary. Our Orlando commissary will serve as the source for all cuisine, equipment and staff members serving the Dr. Phillips Center for the Performing Arts.

Puff ‘n Stuff Catering owns a full inventory of stationary and portable kitchen equipment as well as an abundant selection of serving equipment. These dedicated resources enable our company to simultaneously execute multiple events ranging in size, scope and complexity.

The Puff ‘n Stuff Catering fleet of vehicles includes nine (9) cargo vans, two (2) passenger vans, nine (9) sprinters and eight (8) refrigerated box trucks.

Ownership & Organization

The following financial statements are available in the Appendix (Articles 1A - 1D): • 2012 Income Statement • 2012 Balance Sheet • 2013 Year-to-Date Statement • 2013 Year-to-Date Balance Sheet

Catering sales by category from January 1, 2011 - June 30, 2013: • Social & Wedding - $13,025,232 • Corporate - $7,543,695 • Non Profit - $835,140

Financial Statements

Relevant Experience & ResourcesResponse to Request for Proposal - July 22, 2013

The Puff ‘n Stuff Catering team has had the privilege of “performing” at numerous cultural venues throughout the Central Florida and Tampa areas including Orlando Science Center, Orange County Regional History Center, The Salvador Dali Museum, Florida Museum of Photographic Arts, Glazer Children’s Museum, Orlando Shakespeare Theatre, Albin Polasek Museum & Sculpture Gardens and many more.

We are prepared to lend our years of industry-leading experience to serve as a partner to the Dr. Phillips Center for the Performing Arts. Together, we can build a thriving, inclusive event experience in the heart of Downtown Orlando.

History & Background

The Science of Wine, 2011-2013The Science of Wine is a unique wine and food tasting with an educational twist. More than a hundred of the finest wines from all of the major regions of the world are represented as local gourmet restaurants and caterers pair wines with a variety of delectable dishes. Each year, over 700 attendees sampled wine, learned the related science, and raised funds for the Orlando Science Center’s education programs.

As the preferred caterer at the Orlando Science Center, Puff ‘n Stuff Catering prepared delectable bites to accompany the paired wines.

Neanderthal Ball, 2010The Neanderthal Ball is the Orlando Science Center’s gala evening where guests enjoy a “diamond dig” set amongst the prehistoric setting of the “Dino Digs” exhibit and delectable food and wine under the star-lit sky on the Sun Trust Terrace. Proceeds from the event provide critical funds to provide operating support for educational programs and opportunities for youth, regardless of their ability to pay, to experience the fun

and discovery of the Orlando Science Center. Puff ‘n Stuff Catering provided desserts for this fundraising gala.

Otronicon, 2011-2013 This event takes the world of video games and simulation, and transforms them into in-depth immersive experiences.

Puff ‘n Stuff Catering hosted the VIP Event for the Otronicon.

In addition to large-scale events, Puff ‘n Stuff Catering also partners with the OSC to produce many grand opening receptions for exhibits such as “Guitars” and “Star Wars”, as well as on-going board meetings and internal events.

Orlando Science Center

The John Young History Maker Celebration 2010-2013Named after Captain John Young, The History Maker Celebration is the Historical Society’s largest fundraiser of the year and is held at the Ballroom at Church Street Station. The event honors a Central Floridian whose lifetime of achievement has made a historic impact on the community. Funds raised from the event support nationally important exhibitions and educational programs that served more than 150,000 children and adults in the community last year alone.

Puff ‘n Stuff Catering partnered with the event as a Silver Sponsor in addition to catering the entire event. In addition to sponsoring the History Maker Celebration, Puff ‘n Stuff Catering has also catered board meetings, programs such as Artist & Authors Series, Corporate Networking Series, and the opening receptions for exhibits such as the Fantastic World of Jim Henson.

Orange County RegionalHistory Center

2012 Liquid Desires FundraiserOver 350 guests attended Liquid Desires, the second annual craft beer and wine tasting event set in 1930’s Paris, and guests were encouraged to wear period dress and enjoy the French-themed food. The event featured craft beer and wine samples, a Dali-inspired photo booth, and a live six-piece band, while proceeds benefitted the Museum’s educational programs.

As an event sponsor, Puff ‘n Stuff Catering presented a crepe station for the themed event.

Salvador Dalí Museum

Florida Museum of Photographic Arts2013 Black, White & Brilliant GalaThe museum’s second annual fundraising gala featured over 300 guests adorned in “Black, White or Brilliant” attire, and a “Get Your Close-Up” photo booth.

All catering services were provided by Puff ‘n Stuff Catering.

Puff ‘n Stuff Catering shares the exclusive catering relationship at Glazer with one other caterer, and previously provided a full-time, on-site venue and catering sales associate for almost two years. Since 2011, the Puff ‘n Stuff Catering team has developed a strong relationships with the museum’s staff and leadership. In addition to catering the Imagination Gala, we have catered numerous internal museum events.

2012 Imagination GalaThe museum’s largest fundraiser to date was attended by 400 guests and benefitted its essential exhibits, family programming, multicultural celebrations, field trip experiences and assistance for children and families with financial challenges. The gala was held at TPepin’s Hospitality Center, another venue exclusively offering Puff ‘n Stuff Catering, and our team provided full catering and bartending services.

Glazer Children’s Museum

Winter Park Paint Out Garden Party, 2010-2013 The annual “Paint Out” benefits the Albin Polasek Museum & Sculpture Gardens, and consists of 25 professionally acclaimed artists who capture Central Florida’s favorite landscapes and landmarks with oils, watercolors and pastels. The Garden Party features the artwork captured during the paint out, as well as food stations provided by local caterers and restaurants.

Puff ‘n Stuff Catering provides an artistic food station for the annual event.

Albin Polasek Museum & Sculpture Gardens

25th Season Opening Gala, September 2013This evening of exceptional food and wine, live entertainment, and wonderful conversation helps raise funds for the organization. Funds raised at the Annual Gala are used to fulfill the theater’s mission to produce bold, professional theater, develop new plays, and provide innovative educational experiences for all ages.

Puff ‘n Stuff Catering has committed to partner with several local caterers to produce this event.

Donor Appreciation Event, December 2013 Puff ‘n Stuff Catering has also committed to cater this upcoming event.

Orlando Shakespeare Theatre

In addition to the above mentioned cultural venues, Puff ‘n Stuff Catering regularly caterers at and maintains great relationships with these cultural sites and performing arts centers.

Performing Arts CentersChapman Leonard Studios LiveCheyenne Saloon & Opera HouseJannus LiveMahaffey TheatreThe Ritz Ybor

MuseumsOrlando Museum of ArtArt & History Museum at Maitland Art CenterGallery JSt. Petersburg Museum of HistoryYbor State Museum

GardensHarry P. Leu GardensCentral Florida Zoo & Botanical GardenDavis Island Garden ClubTampa Garden Club

Marie Selby Botanical GardensSunken Gardens

Puff ‘n Stuff Catering is also pleased to provide regular catering services directly to the following cultural organizations.Current Cultural Clientele Orlando BalletOrlando Museum of ArtOrlando Science CenterOrange County Regional History CenterMaitland Art CenterFlorida Theatrical AssociationOrlando Shakespeare TheatreDowntown Orlando PartnershipUnited Arts of Central Florida

Additional Experience

MarketingResponse to Request for Proposal - July 22, 2013

Puff ‘n Stuff Catering has a robust marketing strategy plan backed by a multidisciplinary team that includes a Marketing Manager, Venue Development Manager, Marketing Intern and Marketing Agency Partnership. Our team also includes ten Special Event Planners (sales) based in Orlando, and six Special Event Planners based in Tampa.

Built on the foundation of a well-defined brand and lasting reputation for providing restaurant-quality cuisine and gracious service, our marketing team develops client relationships through a number of channels.

Direct SalesThe Puff ‘n Stuff Catering Special Event Planners develop both incoming and outgoing sales streams, and are actively involved in the Central Florida and Tampa/St. Petersburg communities and event industries. Their networking and development activities generate significant business volume, and their dedication to providing personalized service continues to build lasting customer relationships.

Corporate Marketing

WebsiteThe Puff ‘n Stuff Catering website receives an average of 6,500 visitors per month and generates significant lead volume to our Special Event Planning team for events in all categories including wedding, corporate, social and non-profit. With a robust SEO program, enticing visuals, a content-driven blog and social media integration, puffnstuff.com provides a strong base of on-going marketing opportunity.

Social MediaPuff ‘n Stuff Catering is active on Facebook, Twitter, Pinterest and our blog. Each social media channel drives a large number of unique visitors to our website, and relevant content engages our clients providing top-of-mind awareness.

AdvertisingBoth digital and print advertising support our marketing initiatives in the wedding, corporate and social markets. Puff ‘n Stuff Catering advertises with top-tier publications including Wedding Wire, The Knot, Central Florida Bride and Orlando Business Journal.

Corporate Marketing

Event MarketingPuff ‘n Stuff Catering participates in several styles of event marketing including bridal shows, on-site venue showcases, industry event sponsorships and community event sponsorships. These events provide excellent opportunities to engage clients with all five senses and demonstrate our superior level of cuisine and service.

Venue PartnershipsExclusive, preferred and referring venue relationships are a key marketing priority for the Puff ‘n Stuff Catering team. Through our Venue Development Manager, Special Event Planners and Event Staff, we seek to build lasting, personal relationships with our venues. By becoming experts in the venues available in our communities, we can provide value to our clients and venues by serving as the connecting point. In addition to personal venue referrals, Puff ‘n Stuff Catering provides a free, industry-leading Venue Guide on our website (venues.puffnstuff.com) which features key decision-making information about each venue, as well as a search tool that allows users to filter venues by location, capacity, style and more. Our Venue Guide receives

nearly 1,500 unique visitors per month and drives business to many venues throughout Orlando and Tampa.

Event Industry PartnershipsThe Puff ‘n Stuff Catering team is actively involved in the following event industry organizations and we hold leadership positions in several areas:

• ICA – International Caterers Association, Board Member • NACE – National Association of Catering and Events, Local Chapter Board Member• MPI – Meeting Professionals International• ISES – International Special Events Society• University of Central Florida Rosen College of Hospitality Management Hospitality Advisory Board Member• Central Florida Wedding Guild

Corporate Marketing

Private Event TastingsFull-service event menus are confirmed through a private tasting with our Chef and Special Event Planner. The tasting is an opportunity for clients to preview selections from their event menu and share their preferences with the Chef. We believe private tastings are essential to providing clients with the best service and experience. On event day, clients are at ease and confident that guests will receive impeccable service and restaurant-quality cuisine.

CollateralPuff ‘n Stuff Catering develops purpose-driven collateral pieces including inspiring menus, informative brochures, useful promotional items and engaging videos to answer client questions and build interest in our services.

Marketing BudgetTotal annual marketing expenditures including staff, services, media, printing and events range from $250,000 to $500,000.

Corporate Marketing

At Puff ‘n Stuff Catering, we value our venue relationships and place the highest priority on developing strong, mutually beneficial partnerships. Our marketing team develops custom marketing programs based on the needs of each partner venue.

These marketing plans may include some or all of the following, based on the business opportunity available:

• Dedicated Special Event Planner and support staff Currently at The Ballroom at Church Street, TPepin’s Hospitality Center, and The Palmetto Club at Fishhawk Ranch• Support by our Venue Development Manager• Custom profile and promotion through our Venue Guide (venues.puffnstuff.com)• Social Media promotion to our followers on Facebook, Twitter, Pinterest, and blog• Custom Venue Menus• Bridal Shows and On-Site Events• Seasonal Promotional Offers• On-Site Special Event Planner Training

• Promotion to Convention & Meeting Audiences by our Conventions Department• Cross-Promotion to the Tampa market through Puff Tampa

The Puff ‘n Stuff Catering client database has over 10,000 customers and many are repeat clients. As clients continue to seek out new and exciting event spaces, we are pleased to provide venue recommendations that meet their evolving event goals. We are confident Dr. Phillips Center for the Performing Arts will be a frequently recommended venue for our private event clientele.

Venue Marketing

Puff ‘n Stuff Catering will provide thorough and aggressive marketing support to the Dr. Phillips Center for the Performing Arts (DPC) in the opening year and beyond.

Direct SalesPuff ‘n Stuff Catering will determine whether to assign a dedicated Special Event Planner (SEP) to DPC based on the business opportunity available. The exclusive and semi-exclusive venues that we partner with typically receive a dedicated SEP. A lead SEP will be assigned to serve as the primary liaison and resource for the DPC team, and we are pleased to explore the possibility of assigning a SEP to focus solely on developing event business at DPC. The Venue Development Manager will regularly schedule opportunities for the SEP team to visit DPC, learn about the venue’s unique selling points, and encourage venue referrals. With a team of 16 SEPs throughout the Orlando and Tampa markets servicing the wedding, corporate, social, non-profit and convention sectors, DPC will receive unprecedented attention from our full staff.

First Year Marketing Plan

DPC would also enjoy a Downtown Referral Partnership with The Ballroom at Church Street, which is operated and catered exclusively by Puff ‘n Stuff Catering. As only a few downtown venues have the capacity to host 250+ guests, The Ballroom and DPC can partner to keep it downtown when the other venue is at capacity on a desired event date.

Custom PromotionsThe Venue Development Manager will partner with DPC to develop seasonal promotional offers and programs based on the venue’s needs.

Web Marketing & Social MediaAs a partner venue, DPC will be featured on the first page of our Venue Guide and receive a full venue profile. DPC will also be regularly highlighted on the Puff ‘n Stuff Catering Facebook, Twitter, Pinterest and blog.

Custom Menus & Collateral Unique menus, proposals and collateral specific to DPC will be developed to provide custom and creative cuisine and service to the venue’s clientele.

Marketing EventsPuff ‘n Stuff Catering will explore hosting on-premise events to market DPC to the event industry and qualified private event clientele. We are also in a unique position to connect DPC to the I Do Downtown Bridal Crawl for inclusion in the January 2015 or 2016 events, as the only caterer with representation on the event planning committee.


Opportunity-Based Marketing PlansIf selected as a semi-exclusive caterer at DPC, Puff ‘n Stuff Catering is prepared to offer further substantial marketing support including:

• Venue Website Development • Online Wedding Advertising - on websites such as Wedding Wire, The Knot and Perfect Wedding Guide Orlando• Private Event Marketing Video - featuring coverage of client events at DPC• Guaranteed On-Site Event Showcase(s) - such as hosting industry related meetings and a holiday event planning showcase/tasting

Marketing BudgetTotal annual marketing expenditures including a selection or all marketing items listed above may range from $5,000 - $60,000, based on the business relationship and opportunities available with DPC.


Themes, Menus, Pricing & Standards Response to Request for Proposal - July 22, 2013

Concessions Menu

ITEM DESCRIPTION WHOLESALE PRICE

SUGGESTEDRETAIL

ESTIMATED SHELF LIFE

SUGGESTED QUANTITY

House Snack Bars House Snack Bars made with peanut butter, oats, dried fruits, nuts and seeds, 2 inches by 2 inches $2.83 $4.75 7 days 4 dozen

Peanut Butter Rice Krispy Bars Peanut Butter Rice Krispy Bars, 2 inches by 4 inches $1.86 $3.25 14 days 4 dozen

Cake PopsCake Pops assorted chocolate covered cake pops, dipped in dark and white chocolate and sprinkles, packaged as a pair with one of each kind

$2.65 $5.50 7 days 4 dozen sets of 2

Wrap Sandwich Turkey and Cheese Wrap 2 ounces of turkey, 1 ounce of cheese $2.50 $4.00 3 days 4 dozen half wraps

Chocolate Chip Cookie Chocolate Chip Cookie 2 inch diameter $0.88 $1.75 5 days 4 dozen

Cranberry and White Chocolate Cookie

Cranberry and White Chocolate Cookie 2 inch diameter $0.88 $1.75 5 days 4 dozen

Sugared Nuts Sugared Nuts served in 5 ounce bags $5.45 $8.00 60 days in cryovac 2 cryovac bags (25 portions per bag)

Spicy Nuts Spicy Nuts served in 5 ounce bags $5.45 $8.00 60 days in cryovac 2 cryovac bags (25 portions per bag)

Traditional Soft Pretzel Sticks Traditional Soft Pretzel Sticks 2 pretzel sticks each 8 inches, served with 2 ounces of cheddar cheese dip $1.57 $3.95 Pretzel - 3 days; dip 14 days

(90 days if in freezer) 8 dozen sets of 2

Cinnamon Raisin Soft Pretzel Sticks

Cinnamon Raisin Soft Pretzel Sticks 2 sticks each 8 inches, served with 2 ounces of honey butter dip $1.69 $3.95 Pretzel - 3 days; dip 14 days


Bacon Cheddar Soft Pretzel Sticks

Bacon Cheddar Soft Pretzel Sticks 2 sticks each 8 inches, served with 2 ounces of cheddar cheese dip $1.89 $ 3.95 Pretzel - 3 days; dip 14 days


House Made Marshmallows House Made Soft Marshmallow Squares assorted flavors of marshmallows, 6 per bag $2.15 $3.75 30-60 days 2 cryovac bags

(25 portions per bag)

Maple Walnut Fudge Maple Walnut Fudge 2 ounce square $2.15 $3.75 30-60 days 2 cryovac bags (25 portions per bag)

Chocolate Fudge $2.15 $3.75 30-60 days 2 cryovac bags (25 portions per bag)

Puff ‘n Stuff Catering recommends a mix of sweet and savory bites that can be easily enjoyed by performance and event attendees with convenient shelf lives ranging from three to 60 days.

Puff ‘n Stuff Catering is pleased to provide sample wholesale pricing for the requested concession items: • Five (5) ounce bag of sugared nuts • Two (2) inch diameter chocolate chip cookie • Half wrap sandwich (with two ounces of turkey and one ounce of cheese)

DESCRIPTION WHOLESALE PRICE

SUGGESTED RETAIL

ESTIMATED SHELF LIFE

Turkey and Cheese Wrap, 2 ounces of turkey, 1 ounce of cheese $2.55 $4.00 3 days

Chocolate Chip Cookie, 2 inch diameter $.88 $1.75 5 days

Sugared Nuts served in 5 ounce bags $5.45 $8.00 60 days in cryovac

Wholesale Pricing Examples

Puff ‘n Stuff Catering is pleased to provide sample pricing for the requested Donor Lounge menus outlined in RFP Appendix A. Costs provided are per guest and do not include delivery or staffing. The per guest pricing shown outlines the Wholesale to DPC pricing, as well as the client rates with DPC catering commission ranging from 10 - 30%.

DESCRIPTION WHOLESALE 10% 15% 20% 25% 30%

Simple Sweets $6.50 $7.15 $7.48 $7.80 $8.13 $8.45

More Substantial $10 - $13 $11 - $14.3 $11.50 - $14.95 $12 - $16.25 $12.50 - $16.25 $13 - $16.90

Most Substantial $18 $19.80 $20.70 $21.60 $22.50 $23.40

Donors Lounge Menu Pricing (per Appendix A)

Puff ‘n Stuff Catering is pleased to provide sample external catering menus showcasing our creative and delicious menu options.

Cocktail Reception - 100 GuestsThe cocktail reception menu in Appendix Article 4A features an exciting blend of passed hors d’oeuvres and chef action stations. Beverage pricing is not included as DPC will provide all beverage service within the venue.

Seated Dinner - 300 GuestsThe seated dinner menu in Appendix Article 4B includes a first course, dual entree and two accompaniments. Beverage pricing is not included as DPC will provide all beverage service within the venue.

Sample External Catering Menus

Puff ‘n Stuff Catering is interested in catering private events in the CNL Arts Plaza, which will provide a unique, open-air event experience for guests. With regard to concession-based events, we recommend expanding on the proposed wholesale concessions menu with custom and themed items specific to each event. This scenario would provide a mutually beneficial and profitable opportunity for both Puff ‘n Stuff Catering and Dr. Phillips Center for the Performing Arts.

CNL Arts Plaza Catering

“Passionately Perfecting Life’s Celebrations.” It’s more than a tagline, a mission statement or a mantra. It’s our way of life. Presentation, creativity and service are the hallmarks of our business.

• Presentation is a priority to our chefs and we take great care to select vessels and plateware that inspire. • Fresh, restaurant-inspired cuisine is our passion and it’s our goal to bring creative food to the forefront of each event.• From start to finish, personalized and gracious service is offered by our entire team; on event day, our mission is to demonstrate the host’s hospitality to their guests.

At the close of each event, the Event Supervisor provides a report outlining highlights from the event and detailing any areas requiring special client follow-up. A client satisfaction survey is provided to private events client following their event, which is accompanied by a personal message from Puff ‘n Stuff Catering President and Owner, Warren Dietel.

If guests are ever disappointed by any aspect of our service, we immediately reach out to make it right. When necessary, we use service recovery as an opportunity to turn client challenges into raving fans.

Quality Statement

FinancialResponse to Request for Proposal - July 22, 2013

Puff ‘n Stuff Catering is open to providing a fair catering commission structure to Dr. Phillips Center for the Performing Arts in the range of 10 - 30%.

When selecting a catering commission structure, please take the following recommendations into consideration:

Based on the current market, we would recommend capping commission at 20%. Higher commissions require higher catering prices, which typically reduces the number of events.

We believe a 10 -15% commission structure would set the stage for a successful private events business and provide an inclusive - rather than exclusive - events culture.

Commission Offer

When developing the enclosed catering sales projections, Puff ‘n Stuff Catering has taken a number of factors into consideration including:

• Existing venue commitments including performances• Capacity and venue limitations including booking concurrent events in multiple spaces• Seasonality fluctuations based on experience

We have outlined the projected catering sales revenues and the resulting venue commission revenue based on our proposed commission range from 10 - 30%.

COMMISSION RATE CATERING SALES REVENUE COMMISSION

10% $371,000 $37,100

15% $378,675 $56,801

20% $336,150 $67,230

25% $280,228 $70,057

30% $269,575 $80,873

Catering Sales Projections

Detail and support for these projections are outlined in pages 36 through 42.

Catering Sales Projection Details

Catering sales projections are based on the availability of venue space for private events. The assumptions below are based on size of the space and tentative availability for private events only. The potential catering sales could increase with the opportunity to use multiple spaces in conjunction with planned performances and events by DPC.

DeVos Family RoomThe DeVos Family Room assumed availability is based on the type of performances and events currently planned in the Walt Disney Theater.

• The Broadway Series utilizes 36 weeknights and 36 weekends in the Walt Disney Theater. In addition, DPC is planning a season of additional cultural events, concerts, lectures, commercial rentals and community rentals in the Walt Disney Theater. During these events, no other private events in the DPC can take place. Currently, the status of private events being held on those evenings is unknown.

• Based on the schedule provided, approximately 200 nights are available for private events, and 13 weekends are estimated to be available. With those possible weekends, we have projected 14 social events in DeVos Family Room taking place on Saturday evenings, and a few evenings on Fridays and Sundays. As the facility opens October 2014, brides may be hesitant to book weddings in this space during the months of October, November and December. We project that the venue will book one wedding per month for the first year and will see an increase in bookings as the facility becomes well known to the wedding industry.

• We estimate 18 events for the corporate market throughout the year, potentially consisting of two corporate events per month from November through May, and one event per month from June through September. It is common for companies to refrain from entertaining during the summer months as venue trends show business to be much slower during this season.

The DeVos family room will be considered premium venue with a rental fee of $4,000 to $6,000, which will define the client market.

Alexis & Jim Pugh TheaterThe Alexis & Jim Pugh Theater activities and resulting revenue are more difficult to estimate because the theatre is a multipurpose space. The space will be used for DPAC performances and other cultural organizations to produce events, concerts, lectures and private events.

• The Pugh Theater has planned 148 nights of events, many of which may overlap with Walt Disney Theater performances and events. • The pricing for this space has not been finalized, and the facility fee may be a factor due to its smaller size and usage by clients. This space may be best utilized when sold in conjunction with other private spaces for cocktail hours, ceremonies and presentations. This strategy may reduce the amount of catering revenue, however, the venue should collect more revenue from the facility rental fee for this space. • Due to the size of this space, we project the theatre will host 6 social events and 12 corporate events throughout the year with the summer months showing a decrease in business.

Lobby The lobby area will have limited private event availability because it serves as the building’s entry point. The lobby may be in used conjunction with the indoor or outdoor spaces by providing public restrooms, VIP areas, green rooms, back of house, pre-function space and post-function space. Use of the lobby should produce an increased facility rental if combined with other spaces and a reduction in private events for catering sales.

Catering Sales Projection Details

Catering Sales Projections - 10% Commission

AVERAGE GUEST COUNT NUMBER OF EVENTS ESTIMATED CATERING PER EVENT TOTAL

DeVos Family RoomSocial - Seated Starting at $65.00 pp 150 5 $9,750 $48,750Social - Reception Starting at $50.00 pp 150 9 $7,500 $67,500

Corporate - Seated Starting at $45.00 pp 200 5 $9,000 $45,000Corporate - Reception Starting at $40.00 pp 200 5 $8,000 $40,000

Light Hor d'oeuvres Starting at $30.00 pp 200 8 $6,000 $48,000

Total Events 32

Alexis & Jim Pugh TheaterSocial - Seated Starting at at $65.00 pp 75 2 $4,875 $9,750Social - Reception Starting at at $50.00 pp 75 4 $3,750 $15,000



Total Events 18

LobbyCorporate - Starting at $30.00 pp 250 3 $7,500 $22,500

CNL PavilionCorporate - Starting at $30.00 pp 1000 1 $30,000 $30,000

PROJECTED CATERING REVENUE $371,000






Total Events 29




Total Events 16









Total Events 26




Total Events 14









Total Events 20




Total Events 11









Total Events 16




Total Events 10




Proposed Marketing Budget Total annual marketing expenditures including a selection or all marketing items referenced in Section 3 may range from $5,000 - $60,000, based on the business relationship and opportunities available with DPC.

Catering CreditPuff ‘n Stuff Catering is pleased to offer $8,000 to $15,000 in complimentary catering credit to DPC for use by the venue in its opening season for the purposes of marketing the venue to the community. The final offer will be based on the requested catering commission structure and total number of private event caterers offered preferred status at DPC. Stipulations regarding the user of the credit are below.

• Credit is limited to $5,000 per event• If two caterers are selected, the total opening season credit will not exceed 5% of our gross catering revenue or $15,000 total• If three caterers are selected, the total opening season credit will not exceed 3% of our gross catering revenue or $10,000 total• After the catering credit is exhausted, DPC will receive wholesale pricing on non-commissioned, venue-funded events.

With a full in-house inventory of rental items, Puff ‘n Stuff Catering is pleased to offer supplemental rentals to DPC and its clients. Rental inventory includes multiple table sizes, chairs, linens and glassware.

Chairs• Black Padded Folding Chairs: $3.50 per chair• White Padded Folding Chairs: $3.50 per chair• Natural Wood Folding Chairs: $3.50 per chair• Chrome Bar Stool with Black Plastic Seat: $10 per stool

Linen• Linen prices range between $8.50 - $12 depending on the size of the linen• Linen on the buffet tables and bar tables is included in our service ware charge and will not be an additional charge• Linen napkins are also included in the china service ware charge if the napkins are black, white, or ivory. To upgrade to another color it is $1 per napkin.

Tables: $10 per table• Round Tables 48” round tables will seat 6 guests comfortably 60” round tables will seat 8 guests comfortably 72” round tables will seat 10 guests comfortably• Rectangle Tables 6 ft rectangular tables 8 ft rectangular tables• Cocktail Tables Tall cocktail tables Short cocktail tables • Square Tables 3 ft square tables 5 ft square tables • Serpentine Tables 5 ft serpentine tables 6 ft serpentine tables• Half Round Tables 48” half round tables 60” half round tables 72” half round tables

Additional Services & Rentals Available

Puff ‘n Stuff Catering will supply a bar station complete with a choice of luxury linens from our inventory to complement the event style. The stations will house assorted soft drinks, sparkling and bottled water, assorted fruit juices, tonic and club soda, ginger ale, sour mix, drink garnishes, cocktail napkins, assorted appropriate glassware, ice and ice down tubs and all necessary serving equipment. Alcohol, beer and wine provided by DPC.

WHOLESALE 10% 15% 20% 25% 30%

$4.00 - $7.50pp $4.40 - $8.25pp $4.60 - $8.63pp $4.80 - $9.00pp $5.00 - $9.38pp $5.20 - $9.75pp

Bar Setups

Bar Staffing: Puff ‘n Stuff Catering bartending staff are well uniformed, fully trained, and licensed to serve alcohol to DPC event guests. Bartenders and other service staff are available for catered events at $30 per staff member per hour.

Sanitation & Safety PracticesResponse to Request for Proposal - July 22, 2013

As a seasoned pros in the special events community, Puff ‘n Stuff Catering has excellently trained event staff and the highest standards for food quality and safety.

Pest PreventionThe Puff ‘n Stuff Catering facilities are serviced and verified by Steritech with Zero Tolerance ® Pest Control, which does not allow pest infestations of any kind, under any circumstances, for any reason. Steritech uses the most innovative products, equipment and treatment methods to ensure excellent sanitation and food safety at our commissaries. Our pest control program is also environmentally sound with Steritech’s EcoSensitive ® System, which does not unnecessarily or indiscriminately use pesticides. All Puff ‘n Stuff Catering vehicles are also treated by Steritech ensuring that vehicles leave and re-enter our facilities pest-free, and do not transport pests to event spaces.Please see Appendix Article 6A to read more about our relationship with Steritech.

Food SafetyPuff ‘n Stuff Catering utilizes a “HACCP” program to ensure food is properly prepared, transported and finished on-site at events. Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.Please see Appendix Article 6B to read more about our HACCP plan.

Sanitation & Safety

Management & StaffingResponse to Request for Proposal - July 22, 2013

Warren Dietel - President & OwnerUnprecedented service and superior quality are the driving principles behind Warren Dietel’s success as an entrepreneur and established business owner. Prior to owning and operating award-winning Puff ‘n Stuff Catering, Warren made his mark in the business community both in private ventures and with recognized leaders such as Walt Disney World Resort, Disney Institute and Scott Kay. Upon the acquisition of Puff ‘n Stuff Catering in 2003, Warren immediately set out to grow Central Florida’s premier catering operation into a full-service event company by enlarging and strengthening its infrastructure and moving operations into a 30,000 square foot, purpose-built facility in 2006. In 2010, Warren expanded the company’s operations to serve Florida’s West Coast and secured an exclusive catering relationship with TPepin’s Hospitality Centre, an elite special event space in Tampa. With strong sales growth and local business development efforts, Puff ‘n Stuff Catering acquired a leading Tampa competitor and opened a full-service sales office in 2011. Today, under Warren’s leadership, Puff ‘n Stuff Catering operates in four exclusive venues and serves as the preferred caterer at numerous venues throughout Central Florida and Florida’s West Coast. Puff ‘n Stuff Catering is recognized as a national leader in the catering and special event industries with honors including the Catersource ACE Award, ICA CATIEAward for Best Dessert, and Event Solutions Spotlight Award for Catering Company of the Year. Warren is an active member of several industry associations including ICA, NACE, MPI and ISES, and serves as a Director for the International Caterers Association.

Kenneth Heidt - Vice President, TampaKenneth Heidt began his career in the special event industry at the age of 23. After joining Paramount Pictures as the Operations Manager for Special Events, he quickly ascended the ranks to lead the studio’s Special Events Team and oversee all on-premise food and beverage services. Throughout his career in Los Angeles, Kenneth produced over 3,000 events with guest counts up to 10,000 people.

In 2009, after 16 years of dedicated service, Kenneth moved to Central Florida where he joined award-winning Puff ‘n Stuff Catering. After becoming a sales leader with a focus on the convention and corporate markets, Kenneth was tapped to lead the company’s expansion into Tampa. Since that time, Puff ‘n Stuff Catering has built a solid reputation of excellent cuisine and service, backed by consistent year-over-year growth.

Kenneth’s star-studded career has afforded him the opportunity to both entertain international celebrities and dignitaries, as well as produce meaningful and personal private events for local clients. His expertise in catering, logistics and event production make him a seasoned professional with an eye for detail.

Greg Smitka - Executive ChefWith over 25 years of hospitality experience in both cuisine and pastry creation and consulting, Chef Greg Smitka is passionate about creating artful and delicious dishes. After graduating from the Culinary Institute of America, he developed and refined his skills in numerous upscale restaurants and pastry shops in United States. An alumnus of Maxims de Paris and Club el Morocco in New York City, and Vie de France/Country Epicure in Connecticut, his world-class experience is evident in each unique creation.

Chef Greg joined Puff ‘n Stuff Catering as the Executive Pastry Chef in 2009. Providing leadership to the company’s in-house bakery, he brought cutting edge structure and systems to the team to increase the department’s efficiency and production capabilities. Today, the Puff ‘n Stuff Catering bakery produces all of the company’s pastry products from scratch in-house.

In 2011, Chef Greg and Puff ‘n Stuff Catering were honored with the International Caterers Association CATIE award for Best Dessert in recognition of his creation, “Balloon au Chocolat.”

Damian Keenan - Service & Training ManagerWith a rich, multidisciplinary pedigree in hospitality, events and entertainment, Damian Keenan leads the Puff ‘n Stuff Catering Event Service Team. Damian has nearly 20 years of experience catering to upscale and cultured clientele, beginning with four years of fine dining experience at the Ritz Carleton Pasadena, and progressing to 10 years in New York City’s arts and hospitality industries. While in NYC, Damian began a career in musical theatre that culminated in performing with the Miss Saigon traveling tour. In the same season, he also worked with Restaurant Associates, which gave him the opportunity to work in all of the city’s major event venues including The Metropolitan Museum of Art and the Smithsonian Cooper-Hewitt National Design Museum. As an event captain, he also enjoyed supervising events for celebrities and professional athletes at the USGA U.S. Open, USTA U.S. Open, and the US Tennis Association hospitality tents. Damian most recently worked at Bite, a boutique catering and events company in Manhattan, specializing in producing fresh, extravagant events for prominent designers, including Diane von Furstenburg and Martha Stewart, and other high profile fashion industry clientele.

Amy Pryor - Venue Development ManagerAs the Venue Development Manager at Puff ‘n Stuff Catering, Amy Pryor develops relationships with key partner venues throughout Central Florida and Tampa-St. Petersburg, and builds custom co-marketing programs to enhance both venue and catering sales.

Prior to joining Puff ‘n Stuff Catering, Amy served as the Director of Sales at the Orange County Regional History Center for three years, and as the Facility Rental Coordinator at the Orlando Museum of Art for over ten years. She is a graduate of the University of Florida with undergraduate degrees in Leisure Service Management and Sports Administration, and has developed a keen understanding of the operational and marketing finesse required to create a successful event venue.

Amy is a member of MPI and NACE, serves on the Associate Board of Florida Citrus Sports, and leads the marketing committee for the I Do Downtown Bridal Crawl in Orlando.

Heidi Brice - Director of Sales, OrlandoHeidi Brice began working in the events industry at Puff ‘n Stuff Catering in her youth, has managed events through out her entire career, and now serves as the Director of Sales at Puff ‘n Stuff Catering Orlando leading a team of 15 Special Event Planners and Coordinators.

In her role, Heidi enjoys flexing her creative muscles while planning events ranging from corporate meetings to exquisite weddings and grand galas. From the basics of menu development and linens, to offering ideas for event themes and timeline planning, Heidi and her team bring clients’ visions to life! Having worked in the catering industry her entire life, Heidi’s creativity, attention to detail, and culinary expertise ensure that her clients are always satisfied!

Puff ‘n Stuff Catering maintains a team of experienced, professionally trained event staff to execute our clients’ events. With two full-time Service & Training Managers and two full-time Service Coordinators on staff, our event team has a strong culture of leadership, learning and exemplary client service.

All event staffing needs are estimated by our seasoned Special Event Planners based on experience and industry standards, and staffing levels are reviewed and managed by our Service Team leadership. We provide an adequate number of employees to prepare, deliver, set-up and clean up all client events. All employees are uniformed, clean and courteous to the public, and are lawfully employed as citizens of the United States, or carry the appropriate current certification to work in the United States.

With over 400 part- and full-time event staff, we rarely need to engage outside staffing resources to execute events. When these rare occasions do arise, Puff ‘n Stuff Catering sources additional event staff from our trusted, industry-leading partner, Hospitality Staff.

Please see Appendix Article 7A to read more about our relationship with Hospitality Staff.

Event Staffing

ReferencesResponse to Request for Proposal - July 22, 2013

Pag

e 61

Pag

e 62

July

8, 2

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Pag

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Pag

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AppendixResponse to Request for Proposal - July 22,2013

Jan

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Pag

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5600

· Li

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78,168.62

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6605

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64,712.44

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Accr

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Janu

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Dec

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Page

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Art

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1A

Pag

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Jan

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Tota

l 665

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514,168.21

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Expe

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15,133.72

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3,685.03

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Dec

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Pay

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Pay

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Puff

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Accr

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Janu

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Dec

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2

Page

5

Art

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1A

Pag

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Jan

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Tota

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Accr

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Janu

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Dec

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Page

6

Art

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Jan

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Accr

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Dec

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Page

7

Art

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Pag

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Art

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Pag

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Art

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Jan

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3,538.97

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47,198.05

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17,879.97

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Accr

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Janu

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May

201

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Page

1

Pag

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Art

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1C

Pag

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Jan

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Tota

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36,710.52

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8,522.97

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31,641.13

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178,096.60

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Accr

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Janu

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May

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Page

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Art

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Pag

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Jan

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6814

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Tota

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6915

· G

as40,227.65

6900

· Ve

hicl

e Ex

pens

e - O

ther

20,061.17

Tota

l 690

0 · V

ehic

le E

xpen

se126,773.77

Tota

l Veh

icle

Exp

ense

s126,773.77

6125

· B

ank

Cha

rges

153.96

6150

· C

redi

t Car

d Pr

oces

sing

Chg

s73,553.82

6160

· D

onat

ions

750.00

6200

· In

sura

nce

6202

· Li

abili

ty, P

rope

rty

& A

uto

40,628.88

6203

· D

isab

ility

/ Li

fe44,619.68

Tota

l 620

0 · I

nsur

ance

85,248.56

6290

· La

te F

ees/

Fina

nce

Cha

rges

66.55

6302

· C

opie

r Lea

se4,528.10

6325

· Li

cens

es &

Per

mits

1,173.80

4:05

PM

Puff

'n S

tuff

Cat

erin

g LL

C07

/10/

13Pr

ofit

& L

oss

Accr

ual B

asis

Janu

ary

thro

ugh

May

201

3

Page

3

Art

icle

1C

Pag

e 79

Jan

- May

13

Tota

l Ind

irect

Exp

ense

s570,556.82

Payr

oll E

xpen

ses

6080

· Ad

min

istr

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e La

bor

160,913.42

6081

· Ad

min

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e La

bor O

T275.40

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· Ad

min

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es14,978.30

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Fee

1,244.91

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· Ad

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761.37

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min

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Insu

ranc

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· Ad

min

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6087

· K

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285,795.62

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· K

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/T18,202.39

6089

· K

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n Pa

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es35,924.68

6090

· K

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Fee

6,272.99

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· K

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7,784.51

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· K

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6103

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· Se

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425,870.91

6105

· Se

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6106

· Se

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6107

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Fee

20,658.23

6108

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10,758.25

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· W

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or250,041.81

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· W

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6124

· W

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Pay

roll

Taxe

s31,891.55

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Pay

roll

Svc

Fee

7,413.45

6128

· W

areh

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Wor

kers

Com

p6,294.78

6129

· W

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Hea

lth In

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4,531.54

6131

· W

areh

ouse

Bac

kgro

und

CK

0.00

6154

· Sa

les

Labo

r489,165.60

6155

· Sa

les

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1,056.14

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· Sa

les

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47,991.35

6157

· Sa

les

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ee3,969.24

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les

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Com

p897.74

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· Sa

les

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9,507.07

6161

· Sa

les

Bac

kgro

und

CK

0.00

Tota

l Pay

roll

Expe

nses

1,939,161.82

Sale

s &

Mar

ketin

g Ex

pens

es61

00 ·

Adve

rtis

ing

& M

arke

ting

6341

· W

raps

-Tru

ck A

dver

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g6,019.71

6375

· M

embe

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ps &

Due

s14,504.27

6550

· Pr

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g3,788.97

6100

· Ad

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isin

g &

Mar

ketin

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33,007.19

4:05

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Puff

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Cat

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C07

/10/

13Pr

ofit

& L

oss

Accr

ual B

asis

Janu

ary

thro

ugh

May

201

3

Page

4

Art

icle

1C

Pag

e 80

Jan

- May

13

Tota

l 610

0 · A

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g &

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Tota

l Sal

es &

Mar

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pens

es57,320.14

Supp

lies

& E

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t61

30 ·

Cle

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s.K

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6240

· K

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6870

· U

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6920

· W

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s69

21 ·

Dis

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pape

r,pla

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war

e60,478.42

6922

· C

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, Gla

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Silv

erw

are

11,818.24

6923

· St

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prod

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7,327.52

6920

· W

areh

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Sup

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50,750.01

Tota

l 692

0 · W

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Sup

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s130,374.19

Tota

l Sup

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s &

Equ

ipm

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142,388.43

Tota

l Exp

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2,919,551.01

Net

Ord

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com

e125,953.98

Oth

er In

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pens

eO

ther

Inco

me

Oth

er In

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e5,671.58

Tota

l Oth

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Oth

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Am

ort,

& In

t62

25 ·

Inte

rest

Exp

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4,348.80

Tota

l Dep

r, A

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Int

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Net

Inco

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127,

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76

4:05

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C07

/10/

13Pr

ofit

& L

oss

Accr

ual B

asis

Janu

ary

thro

ugh

May

201

3

Page

5

Art

icle

1C

Pag

e 81

Art

icle

1D

Pag

e 82

Art

icle

1D

Pag

e 83

Art

icle

1D

Art

icle

4A

Coc

ktai

l Rec

eptio

n 10

0 G

uest

s

Min

t and

Ros

emar

y La

mb

Cho

psM

int &

Ros

emar

y Ru

bbed

Bab

y La

mb

Cho

ps a

ccom

pani

ed b

y a

min

ted

Dijo

n di

ppin

g sa

uce

Baco

n-W

rapp

ed S

hrim

pC

har-G

rille

d Ba

con

Wra

pped

Shr

imp

jala

peño

and

che

ese

stuffe

d w

ith li

me

chip

otle

pep

per a

ioli

Chi

cken

and

Waf

fles

Chi

cken

and

Waf

fles

hot a

pple

woo

d sm

oked

bac

on w

affle

s sm

othe

red

in c

hipo

tle b

utte

r top

ped

with

pec

an

crus

ted

chic

ken

and

driz

zled

with

van

illa b

ourb

on m

aple

syr

up

Cap

rese

Cor

net

Tom

ato

Moz

zare

lla C

apre

se C

orne

t with

fire

-roas

ted

tom

ato

crèm

e fra

îche

in a

sav

ory

corn

et

Rose

mar

y C

ruste

d Te

nder

loin

Rose

mar

y an

d G

arlic

Cru

sted

Beef

Ten

derlo

in C

hef c

arve

d, s

erve

d on

truf

fle m

ashe

d po

tato

es w

ith o

ak

grille

d as

para

gus

and

a ro

sem

ary

dem

i-gla

ze

Scal

lop

on C

orn

Relis

h Se

ared

Sca

llop

on C

orn

Relis

h tw

o se

ared

sca

llops

ser

ved

on a

relis

h of

fres

h co

rn, j

alap

eño,

tom

ato,

av

ocad

o, li

me

juic

e, ra

dish

stic

ks, g

arni

shed

with

jala

peño

chi

p an

d ci

lant

ro o

il

Riso

tto B

ar

Che

f-atte

nded

, veg

etar

ian

Riso

tto b

ar o

f the

follo

win

g co

mbi

natio

ns, w

ith g

uests

opt

ion

of s

peci

al re

ques

t; al

l fin

ished

with

fres

hly

shre

dded

par

mes

an c

hees

e

- Cor

n Pu

rée

with

asp

arag

us ti

ps, s

auté

ed m

ushr

oom

s, tr

uffle

oil

driz

zle

- Pes

to s

auté

ed m

ushr

oom

s, ro

aste

d to

mat

oes

- But

tern

ut P

urée

roas

ted

butte

rnut

, fre

sh th

yme

Basti

lle S

alad

G

rille

d he

arts

of ro

mai

ne o

ffere

d w

ith a

sel

ectio

n of

topp

ings

to in

clud

e sh

aved

cant

alou

pe, j

ulie

nne

pros

ciut

to, g

rille

d ch

icke

n, m

arin

ated

arti

chok

e he

arts,

dic

ed to

mat

o, p

ickle

d re

d on

ion

and

a re

d w

ine

vina

igre

tte

WH

OLE

SALE

10%

15%

20%

25%

30%

$5,2

83.5

0$5

,811

.85

$6,0

76,0

3$6

,340

.20

$6,6

04.3

8$6

,868

.55 Pag

e 84

Men

u Pr

icin

g

Men

u pr

icin

g in

clud

es c

uisin

e fo

r 100

gue

sts a

nd is

not

incl

usiv

e of

ser

vice

war

e, s

taffi

ng, t

ax o

r gra

tuity

.

Art

icle

4B

Seat

ed D

inne

r 30

0 G

uest

s

Fres

hly

Bake

d Ar

tisan

Bre

ads

Serv

ed w

ith w

hipp

ed b

utte

r, e.

v.o.

o., a

ged

balsa

mic

& fi

nish

ing

salt

Fiel

d G

reen

s Sa

lad

Serv

ed w

ith c

herry

tom

atoe

s, d

ried

cran

berri

es, c

andi

ed w

alnu

ts, c

rum

bled

fe

ta w

ith a

cha

mpa

gne

vina

igre

tte

Cha

mpa

gne

Chi

cken

Chi

cken

bre

ast w

ith s

mok

ed G

ouda

and

car

amel

ized

oni

ons

in a

ch

ampa

gne

crea

m s

auce

, dic

ed re

d pe

pper

gar

nish

Gro

uper

Serv

ed w

ith s

affro

n cr

eam

sau

ce o

n ba

by s

pina

ch

Cila

ntro

Ric

eSe

sam

e C

ilant

ro S

team

ed W

hite

Ric

e

Broc

colin

i Br

occo

lini i

n a

lite le

mon

-but

ter s

auce

WH

OLE

SALE

10%

15%

20%

25%

30%

$11,

556

$12,

710.

50$1

3,28

8.25

$13,

866.

00$1

4,44

3.75

$15,

021.

50 Pag

e 85

Men

u Pr

icin

g

Men

u pr

icin

g in

clud

es c

uisin

e fo

r 300

gue

sts a

nd is

not

incl

usiv

e of

ser

vice

war

e, s

taffi

ng, t

ax o

r gra

tuity

.

Pag

e 86

Art

icle

6A

Pag

e 87

Art

icle

6B

HA

CC

P-B

ased

SO

Ps

1

Tran

spor

ting

Food

to R

emot

e Si

tes

(Sat

ellit

e K

itche

ns)

(Sam

ple

SO

P)

PUR

POSE

: To

pre

vent

food

born

e ill

ness

by

ensu

ring

that

food

tem

pera

ture

s are

m

aint

aine

d du

ring

trans

porta

tion

and

cont

amin

atio

n is

pre

vent

ed.

SCO

PE:

This

pro

cedu

re a

pplie

s to

food

serv

ice

empl

oyee

s who

tran

spor

t foo

d fr

om a

ce

ntra

l kitc

hen

to re

mot

e si

tes (

sate

llite

kitc

hens

).

KEY

WO

RD

S:H

ot H

oldi

ng, C

old

Hol

ding

, Reh

eatin

g, C

oolin

g, T

rans

porti

ng F

ood

INST

RU

CTI

ON

S:1.

Trai

n fo

odse

rvic

e em

ploy

ees o

n us

ing

the

proc

edur

es in

this

SO

P.2.

Follo

w S

tate

or l

ocal

hea

lth d

epar

tmen

t req

uire

men

ts.

3.If

Sta

te o

r loc

al h

ealth

dep

artm

ent r

equi

rem

ents

are

bas

ed o

n th

e 20

01 F

DA

Food

C

ode:

•K

eep

froz

en fo

ods f

roze

n du

ring

trans

porta

tion.

•

Mai

ntai

n th

e te

mpe

ratu

re o

f ref

riger

ated

, pot

entia

lly h

azar

dous

food

s at 4

1 ºF

or

belo

w a

nd c

ooke

d fo

ods t

hat a

re tr

ansp

orte

d ho

t at 1

35 ºF

or a

bove

. 4.

Use

onl

y fo

od c

arrie

rs fo

r tra

nspo

rting

food

app

rove

d by

the

Nat

iona

l San

itatio

n Fo

unda

tion

Inte

rnat

iona

l or t

hat h

ave

othe

rwis

e be

en a

ppro

ved

by th

e st

ate

or lo

cal

heal

th d

epar

tmen

t. 5.

Prep

are

the

food

car

rier b

efor

e us

e:

•En

sure

that

all

surf

aces

of t

he fo

od c

arrie

r are

cle

an.

•W

ash,

rins

e, a

nd sa

nitiz

e th

e in

terio

r sur

face

s. •

Ensu

re th

at th

e fo

od c

arrie

r is d

esig

ned

to m

aint

ain

cold

food

tem

pera

ture

s at

41 ºF

and

hot

food

tem

pera

ture

s at 1

35 ºF

or a

bove

. •

Plac

e a

calib

rate

d st

em th

erm

omet

er in

the

war

mes

t par

t of t

he c

arrie

r if u

sed

for

trans

porti

ng c

old

food

, or t

he c

oole

st p

art o

f the

car

rier i

f use

d fo

r tra

nspo

rting

hot

fo

od.

Ref

er to

the

Usi

ng a

nd C

alib

ratin

g Th

erm

omet

ers S

OP.

•

Pre-

heat

or p

re-c

hill

the

food

car

rier a

ccor

ding

to th

e m

anuf

actu

rer’

s re

com

men

datio

ns.

6.St

ore

food

in c

onta

iner

s sui

tabl

e fo

r tra

nspo

rtatio

n. C

onta

iner

s sho

uld

be:

•R

igid

and

sect

ione

d so

that

food

s do

not m

ix

•Ti

ghtly

clo

sed

to re

tain

the

prop

er fo

od te

mpe

ratu

re

•N

onpo

rous

to a

void

leak

age

•Ea

sy-to

-cle

an o

r dis

posa

ble

•A

ppro

ved

to h

old

food

Pag

e 88

Art

icle

6B

HA

CC

P-B

ased

SO

Ps

2

Tran

spor

ting

Food

to R

emot

e Si

tes

(Sat

ellit

e K

itche

ns),

cont

inue

d (S

ampl

e S

OP

)

INST

RU

CTI

ON

S, c

ontin

ued:

7.

Plac

e fo

od c

onta

iner

s in

food

car

riers

and

tran

spor

t the

food

in c

lean

truc

ks, i

f ap

plic

able

, to

rem

ote

site

s as q

uick

ly a

s pos

sibl

e.

8.Fo

llow

Rec

eivi

ng D

eliv

erie

s SO

P w

hen

food

arr

ives

at r

emot

e si

te.

MO

NIT

OR

ING

:1.

Che

ck th

e ai

r tem

pera

ture

of t

he fo

od c

arrie

r to

ensu

re th

at th

e te

mpe

ratu

re su

gges

ted

by th

e m

anuf

actu

rer i

s rea

ched

prio

r to

plac

ing

food

into

it.

2.C

heck

the

inte

rnal

tem

pera

ture

s of f

ood

usin

g a

calib

rate

d th

erm

omet

er b

efor

e pl

acin

g it

into

the

food

car

rier.

Ref

er to

the

Hol

ding

Hot

and

Col

d Po

tent

ially

H

azar

dous

Foo

ds S

OP

for t

he p

rope

r pro

cedu

res t

o fo

llow

whe

n ta

king

hol

ding

te

mpe

ratu

res.

CO

RR

ECTI

VE A

CTI

ON

: 1.

Ret

rain

any

food

serv

ice

empl

oyee

foun

d no

t fol

low

ing

the

proc

edur

es in

this

SO

P.2.

Con

tinue

hea

ting

or c

hilli

ng fo

od c

arrie

r if t

he p

rope

r air

tem

pera

ture

is n

ot re

ache

d.

3.R

ehea

t foo

d to

165

ºF fo

r 15

seco

nds i

f the

inte

rnal

tem

pera

ture

of h

ot fo

od is

less

th

an 1

35 ºF

. R

efer

to th

e R

ehea

ting

Pote

ntia

lly H

azar

dous

Foo

ds S

OP.

4.

Coo

l foo

d to

41

ºF o

r bel

ow u

sing

a p

rope

r coo

ling

proc

edur

e if

the

inte

rnal

te

mpe

ratu

re o

f col

d fo

od is

gre

ater

than

41

ºF.

Ref

er to

the

Coo

ling

Pote

ntia

lly

Haz

ardo

us F

oods

SO

P fo

r the

pro

per p

roce

dure

s to

follo

w w

hen

cool

ing

food

. 5.

Dis

card

food

s hel

d in

the

dang

er z

one

for g

reat

er th

an 4

hou

rs.

VER

IFIC

ATI

ON

AN

D R

ECO

RD

KEE

PIN

G:

Bef

ore

trans

porti

ng fo

od to

rem

ote

site

s, fo

odse

rvic

e em

ploy

ees w

ill re

cord

food

car

rier

tem

pera

ture

, foo

d pr

oduc

t nam

e, ti

me,

inte

rnal

tem

pera

ture

s, an

d an

y co

rrec

tive

actio

n ta

ken

on th

e H

ot a

nd C

old

Hol

ding

Tem

pera

ture

Log

. U

pon

rece

ipt o

f foo

d at

rem

ote

site

s, fo

odse

rvic

e em

ploy

ees w

ill re

cord

rece

ivin

g te

mpe

ratu

res a

nd c

orre

ctiv

e ac

tion

take

n on

the

Rec

eivi

ng L

og.

The

food

serv

ice

man

ager

at c

entra

l kitc

hens

will

ver

ify th

at

food

serv

ice

empl

oyee

s are

follo

win

g th

is S

OP

by v

isua

lly o

bser

ving

em

ploy

ees a

nd

revi

ewin

g an

d in

itial

ing

the

Hot

and

Col

d H

oldi

ng T

empe

ratu

re L

og d

aily

. Th

e fo

odse

rvic

e m

anag

er a

t the

rem

ote

site

(s) w

ill v

erify

that

food

serv

ice

empl

oyee

s are

re

ceiv

ing

food

s at t

he p

rope

r tem

pera

ture

and

follo

win

g th

e pr

oper

rece

ivin

g pr

oced

ures

by

vis

ually

obs

ervi

ng re

ceiv

ing

prac

tices

dur

ing

the

shift

and

revi

ewin

g an

d in

itial

ing

the

Rec

eivi

ng L

og d

aily

. A

ll lo

gs a

re k

ept o

n fil

e fo

r a m

inim

um o

f 1 y

ear.

The

food

serv

ice

Pag

e 89

Art

icle

6B

HA

CC

P-B

ased

SO

Ps

3

Tran

spor

ting

Food

to R

emot

e Si

tes

(Sat

ellit

e K

itche

ns),

cont

inue

d (S

ampl

e S

OP

)

VER

IFIC

ATI

ON

AN

D R

ECO

RD

KEE

PIN

G, c

ontin

ued:

m

anag

er w

ill c

ompl

ete

the

Food

Saf

ety

Che

cklis

t dai

ly.

The

Food

Saf

ety

Che

cklis

t is t

o ke

pt o

n fil

e fo

r a m

inim

um o

f 1 y

ear.

DA

TE IM

PLEM

ENTE

D: _

____

____

____

____

_ BY:

___

____

____

____

____

____

DA

TE R

EVIE

WED

: ___

____

____

____

____

__ B

Y: _

____

____

____

____

____

__

DA

TE R

EVIS

ED: _

____

____

____

____

____

__ B

Y: _

____

____

____

____

____

__

Pag

e 90

Art

icle

7A

Dr. Phillips Center for the Performing Arts Response to Request for Proposal

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