Puff 'n Stuff Catering

CATERER OF THE YEAR 2014 AWARD SUBMISSION

JANUARY 20th, 2014

By: Puff ‘n Stuff Catering250 Rio Drive • Orlando, FL 32810Warren Dietel – President & Owner

(407) 629-7833 office • (407) 629-5011 facsimile

EXCLUSIVE CATERER OPPORTUNITYPort Canaveral

Foodservice Request for ProposalNovember 22nd, 2013

407.629.7833puffnstuff.com

250 RIO DRIVE ORLANDO, FLORIDA 32810

407.629.7833WWW.PUFFNSTUFF.COM

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FINANCIAL VIABILITY

Revenue $9,376,182 100%Cost of Sales $1,947,054 20.8%Expenses $7,102,673 75.8%Profit $326,455 3.4%



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Warehouse Manager Job Description: The warehouse manager is responsible for the daily operation of the Puff ‘n Stuff Catering rental warehouse and logistical execution of all Special Events. The position requires a highly organized, hands-on individual who works well under pressure and can multi-tasking.

Warehouse Manager Job PurposeProvides materials, equipment, and supplies by directing receiving, warehousing, and distribution services; supervising staff and maintaining a clean, organized work environment.

Warehouse Manager Job Duties• Maintains receiving, warehousing, and distribution operations by initiating, coordinating, and enforcing

program, operational, and personnel policies and procedures.• Responsible for opening operation and closing procedures of the warehouse.• Controls inventory levels, reordering when necessary and reconciling new, damaged or broken inventory

within data management system.• Maintain all warehouse equipment in safe and working condition.• Maintain all warehouse areas including office, restrooms and storage areas in a safe, clean and working

condition.• Maintain all company vehicles in safe and working condition in compliance with state inspection and

license requirements.• Supervise load and off-load of trucks and vehicles in an organized and safe manner for equipment and

personnel.• Maintains physical condition of warehouse by planning and implementing new design layouts;

inspecting equipment; issuing work orders for repair and requisitions for replacement.• Achieves financial objectives by preparing an annual budget; payroll and scheduling expenditures;

analyzing variances; initiating corrective actions.• Participate with Director of Operations in the strategic planning, administration and general

management issues, which will include the day-to-day supervision of staff.• Completes warehouse operational requirements by scheduling and assigning employees; following up

on work results.• Communicate with internal and external customers concerning delivery, pickups, inventory and quality

control concerns.• Maintains warehouse staff by recruiting, selecting, orienting, and training employees.• Maintains warehouse staff job results by executing daily staff meetings, coaching, counseling, and

disciplining employees; planning, monitoring, and appraising job results.• Maintains professional and technical knowledge by attending educational workshops; reviewing

professional publications; establishing personal networks; participating in professional societies.• Maintain and manage safety standards throughout the facility and delivery drivers.• Contributes to team effort by accomplishing related results as needed.

Required SkillsSupervision, Developing Budgets, Safety Management, Developing Standards, Managing Processes, Sur-veillance Skills, Inventory Control, Reporting Skills, Analyzing Information, Equipment Maintenance, Effective Communication, Time Management, Problem Solving, Organization



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Warehouse Manager Job DescriptionContinued: Qualifications

• High School Diploma or Equivalent• Three (3) years experience as warehouse management role or five (5) years experience in a warehouse

environment.• Experience driving up to 20 foot box trucks (CDL license preferred)• Excel in team environment with minimal supervision.• Valid Florida Driver’s license and have no major vehicle infractions within the last calendar year.• Must be able to pass/comply with background check.• Flexible work shifts, and can adapt to sudden changes in a fast paced environment.• Basic handyman or construction knowledge or skills. • Bilingual preferred (English & Spanish)• Able to stand for long periods of time up to 6 hours with little or no opportunity for a break.• Able to regularly lift, move and carry 50 - 75 lbs.• Must have own transportation.• Experience with Microsoft Office and Outlook.• Relational database experience, knowledge of catering business and Caterease software a plus.



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Pastry Chef & Cake Decorator Job Description: The pastry chef will work along side a team of bakers and cooks to prepare, bake and decorate various desserts, and expertly decorate various desserts, wedding cakes and confections. This position is also responsible for monitoring food production, quality, consistency, scheduling and department training. Works directly with the Executive Chef.

Pastry Chef Job PurposePrepare, bake and decorate various desserts and food items in substantial volumes; supervising staff and maintaining a clean, organized work environment.

Pastry Chef Job Duties• Prepare, bake and decorate desserts and wedding cakes.• Ensure that cakes are decorated accurately and creatively according to company quality standards and

client request.• Offer new and creative designs to the cake and pastry offerings.• Maintain all pastry equipment.• Monitor production to maximize quality and minimize waste.• Stock, date, rotate and check temperature of product.• Responsible for creative presentation of baked goods.• Ensure the department is well maintained and meets company standards for appearance. • Ensure company standards for safety, proper food handling practices, sanitation and productivity are

maintained. • Maintain a clean and organized work area.• Perform other job-related duties as assigned.

Required SkillsAbility to follow recipes, Operate a Variety of Kitchen Equipment, Measure, Mix, Cut food product, Team Spirit, Inventory Control, Time Management, Organization

Qualifications • High School diploma or equivalent.• Three (3) years experience as pastry chef.• Commit to producing high quality products.• Excel in team environment with minimal supervision.• Must be able to pass/comply with background check.• Flexible work shifts, and can adapt to sudden changes in a fast paced environment.• Bilingual preferred (English & Spanish)• Able to stand for long periods of time up to 6 hours with little or no opportunity for a break.• Able to regularly lift, move and carry 25 - 50 lbs.



http://www.snagajob.com/job-search/q-bakers

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Job Description: Corporate Executive Chef

Reports to: Owner/President

Manages: Market Executive Chefs (Central Florida & Tampa)

About Puff ‘n Stuff CateringPuff ‘n Stuff Catering has been Central Florida’s premier full-service catering and events company since 1971, and is now one of the largest of its kind in Florida. Now actively serving Central Florida and Florida’s West Coast, 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 30,000 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, just to name a few!

We’re energized by what we do and because of our continued expansion, we seek qualified candidates who share our vision, values and commitment to Passionately Perfecting Life’s Celebrations.

Passionately Perfecting Life’s Celebrations

www.puffnstuff.comServing Orlando & Tampa, Florida

Puff ‘n Stuff Catering seeks a Corporate Executive Chef to focus on current and expanding

markets, and the position is based in our Orlando headquarters. In this role, the Corporate

Executive Chef will develop, maintain and implement culinary standards in multiple markets

to achieve the highest level of client satisfaction while maintaining profitability. As a working

manager, the CEC will ensure perfection from inception through execution while exhibiting

exemplary leadership, creativity and passion.


2

Key Responsibilities

Leadership• Foster an integrated culinary team within each

market and between markets to inspire high morale and motivation

• Communicate with culinary teams on a regular, structured basis to ensure that both internal and road teams understand business direction, their role and contribution, and feel a valued part of the organization

• Train Culinary teams through documented recipes, clearly defined expectations of each menu item (photography and written description), and clearly defined roles for prep to finish responsibilities

within Caterease

• Manage labor costs to defined budgets and to each job (prep to finish shift, on-site and road teams)

• Implement training procedures to enhance performance of team, and prepare for future promotion opportunities

• Participate in pre/post-event analysis to gather info and refine initiatives

• Provide timely feedback and coaching with team and peers when necessary

• Conduct and document performance reviews annually (or more if necessary)

• Blend market teams to allow for cross-over implementation when needed

• Ensure compliance with all local, state and federal laws, regulations and guidelines

Leadership • Creativity • Passion

Culinary Operations• Ensure the production of high quality foods on a consistent basis

• Responsible for financial results of culinary operations

• Document and ensure consistency of all culinary products in Caterease (menu description/pricing,

recipe, photo, cost and labor requirements)

• Create, implement and oversee culinary operation core standards to ensure that recipes, and production procedures are being followed consistently both in-house and on-site and from market to market (preparation, transit, finish, and presentation)

• Responsible for inventory management and procurement (culinary, equipment, and service ware)

• Consolidate menu production between markets when appropriate

• Monitor all food preparation areas for waste, over production, and portion control of food to institute cost-savings and quality improvement initiatives

• Ensure the culinary team keeps the kitchen and themselves clean and organized at all times as we have a come visit us anytime policy

• Supervise monthly “deep cleaning” and maintenance of equipment and arrange for repairs and other services

• Maintain and inspect food receiving, preparation, production and storage areas to ensure that health and safety regulations are adhered to all times

• Ensure all food safety standards are followed from in-house production to on-site production

• Use sales forecast to schedule labor and manage desired productivity


3

Culinary Innovation• Keep current with culinary and seasonal trends,

service and presentation styles

• Work with Sales Team to identify new menu

development opportunities, create pricing models,

document recipes, photograph final product, and

define client facing and internal menu description

for Caterease

• Communicate new menu items and cost analysis

to Sales & Marketing teams to ensure profitable

sales and production

Brand Ambassador• Proactively establish and maintain effective referral relationships with industry partners and vendors

• Partner with major events and fundraisers to enhance Company exposure and image

• Represent the company at various tradeshows, events and seminars

• Work with Marketing on photo and video shoots (pre-pro, styling, execution)

• Define unique opportunities to enhance our brand and promote our products

• Exhibit a neat and clean appearance consistent with a professional image at all times


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Required Qualifications • Bachelor’s degree in Culinary Arts or a related certification

• Minimum 7-10 years of culinary management experience, preferably in high volume, multi-location resort, restaurant or food service facility

• Proven experience leading a team within HACCP requirements

• Proven budget and labor management skills

• Proven excellent written, verbal, organizational and interpersonal communication skills

• Enthusiasm about hospitality industry and culinary innovation

• Proficiency working within Window or Mac Operating System

• Ability and willingness to travel within the state and work nights and weekends – we average 20+

Orlando events and 10+ Tampa events per day, peak season 40+ Orlando events and 20+ Tampa

events per day

Preferred Qualifications • Strong public speaking skills and comfort level

• Knowledge of wedding, catering, special events, and hospitality industries

• Caterease software experience

Leadership • Creativity • Passion


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Compensation & Benefits• Competitive compensation available, commensurate

with experience and leadership abilities, in addition to

a quarterly profit-sharing program

• Robust benefits available including health and dental

coverage, 401(k), flexible spending account, and

paid vacation

Learn More: To experience Puff ‘n Stuff Catering, please view the videos below:

ContactTo express interest in this exciting role,

please email your CV and credentials to:

Olivia Townsend ([email protected])


http://www.viddler.com/v/96aa2768 http://www.viddler.com/v/3e06d158 http://www.viddler.com/v/1384e9b3


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Marketing Internship Job Description:Puff ‘n Stuff Catering is offering a marketing internship to Rosen College of Hospitality Management junior and senior students. As an industry-leading organization, Puff ‘n Stuff Catering provides interns with invalu-able opportunities to work side-by-side with a seasoned marketing team to gain hands on training and experience.

About Puff’n Stuff Catering & EventsPuff ’n Stuff Catering has been Central Florida’s premier catering and full-service event planning company for 30 years. Catering to affairs of all sizes, including corporate, social and weddings, we provide profes-sional service with a personal touch. Puff ‘n Stuff offers gourmet, vegan, vegetarian, ethnic and eco-friendly cuisine, as well as full-service beverage, delivery, production, linen and décor services. Our mission is to “Passionately perfect life’s celebrations!”

Potential Learning ObjectivesMarketing Strategy DevelopmentSocial Media, Blogging and Online Community Development Web Content DevelopmentEvent Industry Marketing CampaignsResearch and Relationship Building

Required SkillsIntroductory marketing coursework and/or demonstrated interest in marketing Proficiency with Facebook, Twitter and LinkedInIntroductory event planning courseworkExcellent written and oral communication skills (writing samples required)

Internship Length and SchedulingInternships are offered for a period of one year, with the opportunity for additional semester extensions and full-time professional positions. Internships require a minimum of 20 hours per week with consistent weekly schedules.

CompensationStipends of $250 are offered at the completion of each Semester. Interns are also encouraged to join event service staff teams to gain practical event experience as servers, bartenders and road chefs. Service posi-tions receive full hourly compensation, between $8.25-$12.00 per hour based on position and previous experience.

ContactInterested students should submit their resume, list of completed courses, two writing samples, and expected graduation date to Professor Suzan Bunn for consideration.



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Section:

CO-ADVANTAGE EMPLOYEE

HANDBOOK TABLE OF CONTENTS

FORWARD AND PURPOSEWelcome to CoAdvantage Resources, Inc. and its affiliates (“CoAdvantage”). Our goal is to provide you with the best Team Member services we can offer. We are providing this handbook in order to answer some of the questions you may have concerning the policies of CoAdvantage and those of your worksite employer (referred to as the “Company” or “worksite” employer.)

Puff ‘n Stuff has chosen CoAdvantage as its “off-site” Human Resources department to provide payroll, benefits and Team Member management expertise, thus allowing Puff ‘n Stuff to focus on “running its day-to-day business.” This partnership and improved work environment should create the best opportunity for you to develop your skills and to enjoy your job.

This handbook is provided for your reference only. It contains information on payroll, Team Member bene-fits, and general business policies. The handbook is not a legal document or an employment contract. We expect each Team Member to read and follow the policies set forth in this handbook. Please contact your worksite employer or our Human Resources Department if you have any questions or concerns.

This handbook cannot anticipate every situation regarding your employment. In order to have the neces-sary flexibility in the administration of policies and procedures, Puff ‘n Stuff reserves the right to withdraw or modify this handbook without prior notice to the Team Member.



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TABLE OF CONTENTSWELCOME 6Introductory Statement 6Nature of Employment 6CoAdvantage Selected as PEO 7Company History, Mission, Vision & Values 7

GENERAL EMPLOYMENT POLICIES 9Talk To Us 9Introductory Period 9Equal Employment Opportunity 9Accommodating Individuals with Disabilities 10Religious Accommodation 11Immigration Law Compliance 11Privacy and Security Information and Disclaimer 11Workplace Monitoring 12Confidentiality/Non-Disclosure 12Business Ethics and Conduct 13Conflict of Interest 13Client Relations 13Outside Employment 14Personnel Files 14Background Checks 14Employment Reference Checks 15Employment Applications 16Job Posting and Employee Referrals 16Performance Evaluations 17Job Descriptions 17Emergency Closings 18Business Travel Expenses 18Building Security and Visitors 19Employment Termination 19

TEAM MEMBER BENEFIT PROGRAMS 21Team Member Benefits 21Workers' Compensation Insurance 21Holidays 21Time Off to Vote 22Bereavement Leave 22Jury Duty 23Educational Assistance 24Personal Time Off – PTO Bank 24



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TEAM MEMBER BENEFIT PROGRAMS CONTINUEDUnpaid Time Off 26Health Insurance 26Benefits Continuation (COBRA) 27Life Insurance 27Short-Term Disability 27Long-Term Disability 28401(k) Savings Plan 28Flexible Spending Accounts (FSA) 29

LEAVES OF ABSENCE 30Leave Under the Federal Family and Medical Leave Act 30Medical Leave of Absence (non-FMLA) 35Domestic Violence Leave 36Military Leave 36

TIMEKEEPING & PAYROLL 37Fair Labor Standards Act 37Recording of Time Worked 37Overtime 38Exempt Team Member Deductions 38Wage Garnishments 39Direct Deposit 39Personal Data Changes 39Paydays 39Pay Advances 39Gratuities 40Administrative Pay Corrections 40

WORK CONDITIONS & HOURS 41Safety 41Work-Related Accidents And Injuries 41Use of Equipment and Vehicles 42Driving Safety 42Work Schedules (Hourly Non-Exempt Team Members) 42Use of Phone and Mail Systems 43Smoking 43Break and Meal Periods 43Break Time for Lactation Purposes 44



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TEAM MEMBER CONDUCT & DISCIPLINARY ACTION 45What is Expected of You 45Computer and Company Communications Policy 45Internet Usage 46Social Media Policy 47Personal Phone Calls 50Personal Relationships in the Workplace 50Drug And Alcohol Use 51Sexual And Other Unlawful Harassment 52Team Member Conduct 54Workplace Violence 55Attendance and Punctuality 55Work Place Solicitation 56Personal Appearance 57Dress Code/Casual Attire 58Workplace Etiquette 59Corrective Action 60Return Of Property 61Resignations and Terminations 62

TEAM MEMBER ACKNOWLEDGEMENT FORM 63



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The purpose of this manual is to emphasize the core policies, procedures, and skills training

necessary to provide the foundation for Service Excellence for all

Puff ‘n Stuff Catering service team members.

TABLE OF CONTENTS

Service Excellent Training

TABLE OF CONTENTSSERVICE (5)MODULE S1 PRESENCE AND PRESENTATIONUNIFORMS AND HYGIENE BODY LANGUAGE, COMMUNICATION, AND SERVICE

MODULE S2 ROOM SET TABLES AND CHAIRS LINENS AND NAPKINS

FLATWARE, GLASSWARE, AND PLACE SETTINGS

MODULE S3 BUTLERED SERVICE MENU KNOWLEDGE HOD SERVICE

BEVERAGE SERVICE

MODULE S4 STATION CONSTRUCTION AND DESIGNBUFFET BUILDING BLOCKS BUFFET DESIGN AND DÉCOR COFFEE AND BEVERAGE STATIONS

MODULE S5 PLATED MEAL SERVICE TRAY SERVICE TABLE SERVICE BUSSING

BAR (4)

MODULE B1 PRESENCE AND PRESENTATIONUNIFORMS AND HYGIENE BODY LANGUAGE, COMMUNICATION, AND SERVICE

MODULE B2 BAR BASICS BAR SERVICES AND PACKAGES BAR SET UP POUR PORTIONS

MODULE B3 BAR SERVICE GUEST SERVICE RESPONSIBLE SERVICE LIQUOR, BEER, AND WINE SERVICE WITHOUT THE WORRY

READY GO!

MODULE B3 BAR SERVICE GUEST SERVICE RESPONSIBLE SERVICE LIQUOR, BEER, AND WINE SERVICE WITHOUT THE WORRY

MODULE B4 SUPERVISOR FOCUSED BAR TRAINING TOP 10 REVIEW TIME MANAGEMENT BAR SET UP AND SERVICE DIFFICULT SITUATIONS

CULINARY (5)

MODULE C1 PRESENCE AND PRESENTATIONUNIFORMS AND HYGIENE BODY LANGUAGE, COMMUNICATION, AND SERVICE

MODULE C2 CULINARY BASICS KITCHEN ORGANIZATION, SET UP, AND EQUIPMENT ORIENTATION

SANITATION FOOD SAFETY HANDLING

MODULE C3 BUTLER PASS EXECUTIONSTATION SET UP

FOOD PREPARATION

EXECUTION

MODULE C4 BUFFET EXECUTIONSTATION SET UP

FOOD PREPARATION

EXECUTION

MODULE C5 PLATED MEAL EXECUTIONSTATION SET UP

FOOD PREPARATION

EXECUTION MODULE C5 SUPERVISOR FOCUSED CULINARY TRAINING TOP 10 REVIEW SANITATION AND FOOD SAFETY HANDLING TIMING AND TEMPERATURE SUPERVISOR AND LEAD CULINARY COMMUNICATION

READY GO!

CHEF ATTENDED ACTION STATIONS (5)MODULE CA1 CARVING, SLIDERS STATION EQUIPMENT STATION SET UP STATION STEPS OF SERVICE

MODULE CA2 PASTA, RISOTTOSTATION EQUIPMENT STATION SET UP STATION STEPS OF SERVICE

MODULE CA3 SAUTÉ, FLAMBÉ STATION EQUIPMENT STATION SET UP STATION STEPS OF SERVICE

MODULE CA4 STATION EQUIPMENT STATION SET UP STATION STEPS OF SERVICE

MODULE CA5 STATION EQUIPMENT STATION SET UP STATION STEPS OF SERVICE

READY GO!


Section:

CATERESETRAINING MANUAL

TABLE OF CONTENTS

Employee Recognition/AppreciationEnhancing team spirit and building employee morale have been pillars of our success. Managing these essential relationships falls under the watchful eye of our management and marketing teams. While we have always perpetuated a culture based on gratitude, we recognized that our exponential growth rate impacted our ability to inspire and encourage new and front-line team members. As such, this year we have expanded our employee recognition efforts and are proud to offer all of the following initiatives:

1. State of the Puff – A fun, annual summertime gathering for all employees. This casual event takes place off site and is catered by an outside company so that no one has to work and everyone can part take in the team building activities such as the cardboard boat regatta. During the get together, our CEO takes time to highlight recent successes, as well as explain upcoming developments, and important news within the company.

2. Holiday Parties – Each commissary hosts a holiday party and all team members and their families are invited. Beer, wine, beverages and protein are provided, while team members are asked to bring a side dish to celebrate our ethnic diversity. Raffles prizes and gifts are awarded throughout the night.

3. Active Positive Recognition – Specifically targeted towards sales and service staff, these company wide emails are circulated highlighting positive client surveys and testimonials. Other team-members are encouraged to congratulate and provide positive recognition to recipients. These emails and surveys are also printed and posted on the employee recognition board specifically for service members that do not have an @puff email address.

4. Employee Incentive Program: You’ve Been Noticed - In recognition for the daily dedication of front-line service, warehouse and culinary employees, sales and management staff are able to award “You’ve Been Noticed” cards. Each card is dated, signed and handed directly to the staff members that have demonstrated excellence. The recipient then turns the card into HR in an effort to accumulate as many as possible within the allotted time period. Cash and uniform apparel prizes are awarded to team members with the highest number of cards.

5. 10th Anniversary Personalized Cutting Board – Awarded to team members that achieve a 10-year period of tenure.

6. Profit Sharing Program – 22% pretax profits, which are paid on a quarterly bases are split between the directors and key management personal including: Finance, Marketing, Service and Training, Warehouse, Logistic, Executive Chefs, Culinary, and Corporate Executive Chef.

7. Holiday Bonuses – Cash bonuses awarded to a select group of dedicated employees as recommended by the leadership team for outstanding performance.

8. Discretion Fund Bonuses - Based on manager recommendations and awarded on an individual bases to staff members.

9. Career Advancement Opportunities – Seen as the highest level of recognition, career advancement within the company has become the foundation of our success. Individuals that have progressed from entry level and internship positions, into these key leadership roles, currently hold several management positions, including Director of Operations and Executive Assistant. Puff ‘n Stuff management makes every effort to identify, acknowledge and ultimately provide opportunity for advancement and continuing education among all levels of staff.



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Corresponding Images z



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Marketing Plan Execution for 2013 2013 was a rebuilding year for our marketing team due to transition in leadership. This was primarily due to lack of strong leadership within the department and a formal marketing plan at the beginning of the year. As such, we relied on the guidance and services of an outside marketing agency for these tasks. The overarching strategy was to improve our online presence and source new preferred and exclusive venue relationships.

To strengthen our online presences we began to transition from mostly print to online advertising, and focus our re-sources on the four key areas below. 1. Improving the appearance and SEO functionality of www.puffnstuff.com. 2. Creating keyword focused blog content. 3. Consistent branding and messaging across all social media platforms including (Facebook, You Tube, Google +, Linked In, Pinterest and Twitter. 4. Purchased and acquired complimentary online listings with direct link backs to website.

In February, we hired a dedicated Venue Development Manger to oversee relationships with key partner venues. The primary responsibility of this position is to identify ROI driven opportunities with new and existing venues. This has been achieved by complying and submitting venue RFP’s in order to earn preferred or exclusive status. In addition, this person works to build custom co-marketing programs to enhance both venue and catering sales, and facilities relationships with Puff Special Event Planners (sales) and key venue personnel.

In conjunction with our online presence improvement strategy, the Venue Development Manger ensures that all content on the Puff ‘n Stuff Venue Guide website (www.venues.puffnstuff.com) is accurate. This website is a valuable tool to couples looking for an event venue. The website currently includes ninety-nine different locations, from which viewers can query venue capacities, features and contact information.

In 2013 there were 17,295 visits to the venue guide, of which many connected directly to the Puff ‘n Stuff Catering site. Making the venue guide site one of our most lucrative referral sources for catering sales.

*Please see screen capture of venue guide website on next page.



www.puffnstuff.com

www.venues.puffnstuff.com

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Awards & Accolades (Press, Industry) We are humbled and deeply honored by the recognition from our clients and peers for our dedication. It is validation of our hard work and motivation for continued commitment. Below is a list of recent accolades:

• Best Catered Event, BizBash Event Style Awards, 2013• Reader’s Choice, Orlando Business Journel 2013 - 2008• Best Caterer, Orlando Magazine, 2012, 2010, 2008, 2007, 2005• ACE Award Winner, Catersource, 2011• Best Dessert, ICA CATIE Awards, 2011• Caterer of the Year, Tampa Bay NACE, 2011• Event Program of the Year, Tampa Bay NACE, 2011• Best of Weddings Pick, The Knot, 2013 – 2007• Bride’s Choice Award, Wedding Wire, 2013 – 2009



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Client Testimonials - Wedding Wire



Client Testimonials - Email

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Follow Up Evaluation:Client Survey Program

In our ongoing effort to ensure guest satisfaction and quality, we distribute client surveys every Monday via Constant Contact. Through these evaluations we are able to learn which directives to reinforce and opportunities for growth. The information ascertained through this process is shared with the management team and depending on the feed-back, assigned additional resolution management, or used in conjunction with the Employee Incentive Program.

Client survey’s identified as requiring guest recovery are researched and discussed among department leaders in order to determine appropriate follow up action. Changes in service procedure and protocol are then evaluated and implemented as needed. On the other hand, surveys reflecting a positive guest experience are shared with the entire team and positively reinforced through the employee incentive program and posted on the employee recognition board.

*Please see next pages for a survery example.



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Print Report

06/2013 SurveyResponse for: [email protected]

Completed: 6/27/2013 1:23 PM EDT

1 How do you rate the quality of the food and beverage items served at your event?

AnswerAnswer

Clearly Outstanding Exceeds Expectations Meets Expectations Below Expectations Unacceptable

2 Were you satisfied with the presentation (set-up and decor?)

AnswerAnswer


3 How do you rate the Puff 'n Stuff Catering Event Service Team (servers, chefs, bartenders, etc.) that worked your event?�

AnswerAnswer


Comment: They were extremely professional and very attentive to myself, the groom and all of our guests.

4 �What is your opinion of the Puff 'n Stuff Catering Special Event Planner you worked with while planning your event?��

AnswerAnswer


Comment: My special event planner was Nicole Gerardi who was FABULOUS. I cannot express enough how helpful she was. She really set the standard for all cateringcompanies, I seriously felt like I had an event coordinator instead of just my catering event planner. She took the time to submit my seating arragements to myvenue, coordinated directly with my chair rentals company, and simply made my wedding so much easier. She had great ideas, wonderful opinions, and NEVERtold us, "no." She truly went ABOVE

5 �What can we do to improve your next experience with Puff 'n Stuff Catering?��

(continued from section #4) and BEYOND with our wedding and I could not have asked for anyone better to do the job. We also worked with her assistant Melissa

who was just as sweet and organized. These ladies are a JACKPOT for Puff 'n Stuff, but I'm sure you already know that!



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Approach & Philosophy of Customer Service The Puff ‘n Stuff Catering philosophy and approach to customer service is best articulated through the welcome video located on the home page of our website. We encourage you to review this short video to witness first hand how our team brings this philosophy to life.

CLICK IMAGE TO VIEW VIDEO

It is our pleasure to create a unique menu tailored to our clients’ taste, budget and event. Our Special Event Planners start with a consultation in-person or over the phone to determine the client’s vision and ideas, drawing inspiration from their favorite foods, restaurants and personality.

Once the Special Event Planner understands the client’s goals, tastes and parameters, they create a custom proposal. Upon signed agreement, the client is asked to place a deposit, and the Special Event Order is created. Full-service event menus are confirmed through a private tasting with our chef and the Special Event Planner. The tasting is an opportunity to preview selections from the event menu and share additional preferences.

During every step of the planning process, we are striving to build an emotional connection with our clients. As such, during every private tasting, their Special Event Planner will arrange for a customized culinary surprise to let them know that we are listening, and hopefully create an up-sell opportunity. We consider private tastings to be essential in providing clients with the best service and planning experience.

Quality cuisine is the star, and excellent service is the spotlight that allows it to shine. We believe that incredible events begin with great preparation. As such, our team of experienced professionals are trained to provide superior service. Our state-of-the-art commissaries in Orlando and Tampa are designed for safe food preparation and the signature Puff ‘n Stuff Catering fleet transports food products in a temperature-controlled environment to be finished on-site.



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http://www.youtube.com/watch%3Fv%3Dm3sn-MvWmzg

Industry & Charitable Support Passionately Perfecting Life’s Celebration… Our commitment to providing innovative food, made from quality ingredients and exquisite service, is made apparent through our marketing efforts. However, it is our passion and pride for the industry that is the superlative source that fuels our devotion to excellence.

It is our great honor to share our understanding and knowledge with students, industry colleagues and clients alike. As such, we have allocated substantial efforts to the Rosen College of Hospitality Management, at the University of Central Florida. Our partnership endeavor has included: Event sponsorship and donation; strategic real-world catering and hospitality input through our position on the advisory board; and the creation of paid internship programs at both PNS commissaries, combined with the opportunity to earn full-time employment within our team of professionals.

Our CEO and owner Warren Dietel continually immerses himself in the food service and hospitality industries, while actively seeking to bridge global understanding with our national colleagues. He is a current director with The International Caterers Association, sits on the Advisory Board of Food Service Europe (FXE), and is an active member (delivering multiple national presentations and webinars) for the National Association of Catering and Events. Warren is also a founding member of the newly formed Leading Caterers of America.

On a personal level, Warren feels that as an ICA board member, one of his primary responsibilities is to put the organization in the forefront of the industry. He has ensured that advisory board post with FXE represents ICA, even before his title as the owner of Puff ‘n Stuff Catering.

As industry innovators, members of our management team are frequently invited to speak to national and international hospitality leaders. We take great pride in sharing what we have learned over decades of hard work and dedication. We are passionate about teaching and welcome colleagues from around the globe to the Puff ‘n Stuff Catering commissaries for mentoring. Some of recent teaching programs and speaking presentations have included:

• Guest speaker at Catersource• EPCAS, European Party Caterer Association• National Association of Catering & Events• Rosen College of Hospitality Management• Florida Restaurant and Lodging Show• NACE Webinar

Puff ‘n Stuff Catering regularly engages in sharing industry and business knowledge with primary competitors in an effort to further our local catering marketplace. The foundation for these unique vendor relationships is mutual respect, genuine concern and an acute understanding of the many positive consequences of a symbiotic relationship with other local catering companies.

Our commitment to shared learning and the advancement of the catering industry is often extended to clients and those outside the profession. This is specifically accomplished through donations/sponsorship to the Salvation Army, Make A Wish Foundation, Camp Boggy Creek and various women and children focused charities, for which Melissa Dietel is an active board member.

Additionally, we host a holiday toy and food drive, offer a discount food program for charitable organizations seeking event sponsorship, and actively participate in several annual events such as Cows ‘n Cab, a food-and-wine event created to benefit local charities, while highlighting Central Florida’s culinary talent.



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Describe Specific Sustainability & Green Policies/Efforts within the Company The decision to adopt green policies company wide was made several years ago and has led us to some interesting initiatives throughout each level of production.

These currently include:• A conscious effort to reduce the amount of disposable products offered to clients. Instead, we have invested in

quality china and glassware, as well as attractive reusable acrylic glassware.• Actively purchase local and regional food products when possible.• Advancements in overhead building management have been improved by installation of wifi-controlled ther-

mostats. This allows a set limit on how cold or hot a thermostat can operate and maintains 24-hour control over temperate power allocations.• Participation in an energy buyback program with our local municipality that affords significant savings, while

maintaining generators that can power the entire building in the case of an energy failure or a natural disaster such as a hurricane. • Use of Salvajor disposer system to grind food waste and recirculate water for scrapping. This process separates

water from food waste while using minimal amount fresh water.• Safely salvage leftovers and repurposing of food products. For example, untouched fresh fruit trays that are indi-

vidual prepared, safely maintained on site and if unused, brought back in order to repurpose as pie fillings.



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Culinary Explain Your Culinary PhilosophyTell Your Culinary Story

We believe that the greatest food experience occurs when it is giving to those who are enjoying it. Our goal is to leave an in-erasable memory that will be brought back at the first sight, smell or taste. From the simplest recipe to the most refined ingredients and techniques; they all have a purpose, a story to tell, and an experience to share. It is only in this right context, that Food becomes the story of Puff ‘n Stuff Catering.

Innovation is the defining quality of the Puff ‘n Stuff Catering mantra and brand. It is exemplified by every member of our team, and is at the heart of every recipe and service application. Our menu design and development process is client focused and based on the specific needs of their individual event. We take careful considerations to identify flavor requests by connecting with them through a series of questions, relating shared experiences and fond food memories.

Our expertly trained Special Event Planners then combine each client’s personal inspiration with their extensive knowledge of food and service etiquette to provide patrons with a custom menu. Every proposal factors in budget, event theme, guest experience and culinary balance or umami, which inherently produces an innovative menu that is targeted to the client’s vision.

Recipe and (overall) menu balance is deliberately infused to ensure a natural flavor progression throughout the event’s culinary offerings, while simultaneously animating the senses. This delicate composition of light and heavy, bold and subtle or sweet and savory is achieved through the meticulous selection of quality local/regional ingredients, skillful preparation and cooking technique.



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Show Up to Twelve Examples of Creativity & Originality Within Product/Menu Development and its Presentation & Design (Also Include Example(s) that display Affordability to Clients)

1. Florida Fresh - Tuna, Tuna, Tuna On Ice2. Lobster Mac ‘n Cheese Action Station3. Canned Tuna4. CX75. McDonald’s Fries6. Traveling Raw Bar7. Study in Heirloom Salad / Use of Kitchen as Event Space8. AFR Conveyor Belt Presentation

Show Up to Six Events that Show Culinary DiversityInclude Client, Date, Menu & Photos and Give Examples of Menu/Presentation that Supported the Event Theme/Purpose

1. Florida Fresh 2. NACE in Tampa 3. Container Store Orlando 4.



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https://www.youtube.com/watch%3Fv%3DcFek-AWVF5Y

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video link: http://vimeo.com/channels/puffnstuff#16669907

http://vimeo.com/channels/puffnstuff%2316669907

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https://www.youtube.com/watch%3Fv%3DFcB19P6nrDo%26feature%3Dc4-overview%26list%3DUUllshQYfgoI4oytvrtK1qdA

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Guinness BBQ Glazed Pork Pop with a sea salted crusted chef potatoes topped with fresh chives and served with a shot of beer.

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Kenneth Heidt (813) 712-7833

Event #: O28807

Last Revised: 7/26/2013 11:32:03 AM

SPECIAL EVENT ORDER

Date: Client: The Container Store4/25/2013 - Thursday

Party Name: Private Preview Party - Event Concept:

Hors d'oeuvres Reception - Full Service - Guests: 1500Event Info:

Breakfast - Two Way - Guests: 1500Event Info:

Booking Contact:

Billing Address:

On Site Contact:

Elaine Luce [email protected](E) (P) (C)

, , ,


(972) 538-6626 ( ) -

(972) 538-6626 ( ) -

Event Location: The Container Store - , -

TIMELINE

Hors d'oeuvres Reception - Full Service - (1200)Departure Sta� Arrival on Site Event Start Event Concludes Breakdown Completes

3:00 pm 4:00 pm 7:00 pm 10:00 pm

Breakfast - Two Way - (20)Departure Event Start Pick-up7:30 am 8:00 am 12:00 am

QTY MENU & SERVICE WARE

Hors d'oeuvres Reception - Full Service - (1200)

BUTLER PASSED HORS D'OEUVRES - 6:55 pm - 7:40 pm -

Whole Strawberries �lled with sweet mascarpone cheese and topped with toasted almonds(1000)

Asian Vegetable S pring Rolls with sweet Thai chile relish(1000)

Chicken Potato Salad served in a Phyllo cup(1000)

Sharp Cheddar and Horseradish Beignet (1000)

STATION 17:00 - 10:00

A Touch of Citrus

Crab and Orange Savory Scone crowned with crème fraîche(1200)

Seafood Cocktail Cups with shrimp, bay scallops, sweet corn, red onion cilantro and a chipotle cocktail sauce s erved in the liteware bowl

(1200)

Mini Lobster Quiche topped with a blood orange creme fraiche(1200)

Pu� 'n Stu� Catering, LLC • 250 Rio Drive, Orlando, FL 32810 • (P) 407.629.7833 (F) 407.629.8668 • pu�nstu�.com Page 1 of 7

SPECIAL EVENT ORDER #: O28807

Kenneth Heidt

January 20, 2014

(813) 712-7833

STATION 27:00 - 10:00

South of the Keys

Arepas Small cornmeal cakes stu�ed with spicy chicken,shredded Iceberg, and a drizzle of creamy avacodo sa uce

(1200)

Mini Ropa Vieja Empanadas(750)

Manchego and Chorizo Empanada stu�ed with onions, peppers and green olives(750)

Candied Bacon Churros - Carmelized Bacon mixed into Churro batter and tossed with a light coating of cinnamon-sugar

(1200)

STATION 3 7:00 - 10:00Going Green

Fresh Vegetable Crudités served with a ranch cream cheese bed - to include: jicama, mini carrot, radish and yellow pepper. Served in Commercial Straight Jar.

(1200)

Spinach Tortellini Pasta Salad - Tortellini tossed with an assortment of veggies with a light viniagrette dressing. Served in 4oz Amac lid

(1200)

Cheddar and Chutney Crostini - Bagette topped with a savory cheddar and chutney spread and topped with shredded green apple

(1200)

STATION 4 7:00 - 10:00

Made in America

Pimento Burger Slider premium grass fed beef burger topped with pimento cheese and a fried pickle(1200)

Mini Corn Dog served with a grain mustard aioili base To be displayed in Wheat Grass(1200)

Housemade Potato Chips served with tru�ed saltTo be displayed in Logoed Paper Bags

(1000)

STATION 57:00 - 10:00

The OrientServed in "Take-Out" Containers

1 of each item per container.

Thai Noodle Salad - 4 oz. Udon noodles tossed with ginger soy sauce and topped with fresh bean sprouts and chopped peanuts.

Pagoda Pails with Chop sticks

(1200)

Banh Mi Sandwhich - Served on a Vietnamese hoagie topped with sweet and tangy marmalade(1200)



Kenneth Heidt

January 20, 2014

(813) 712-7833

Assorted Dim Sum served with a sweet and sour glaze(1200)

STATION 67:00 - 10:00

The Sweet AttcakServed in Amac Boxes (lids included)

Asst Macarons(1200)

Chef's Choice of Sugar Free Luxuries an assortment of unique desserts presented in parfait style glassware to include but not limited to: fresh fruit compote layered with vanilla cream, silky chocolate mousse, carrot cake, dulce de leche cheesecake, tiramisu, key lime with crushed graham crackers, red velvet and cream cheese icing Served in a 2oz AMAC Container

(1800)

Mini Upside Down Pineapple Cupcakes(800)

BUTLER PASSED DESSERTSBy Valet Parking

8 :45pm - 9:45 pm

Assorted Homemade Cookies -* note from Elaine must come out warm and gooey

(1200)

Mini Milk Shooters

To be passed with cookies

(900)

GLASSWARE AND PLASTICWARE - bu�et presentation that includes assorted risers and enhancements based on �nal design choices, premium plasticware, 6" square clear plastic plates(2000 ), white cocktail napkins and all serving equipment. Glassware: All purpose wine glass 8oz, champagne �utes, and modern rocks. * All glassware to be the same shape and size per type.

(1500)

Blogger Event

To be Delivered at 11 am on Thursday.

Please bring 1 case of water with ice. You will ice down water in their Container.

Traditional Deli Favorites smoked turkey and Gouda; roast beef and cheddar; honey -glazed ham and Swiss; tuna or chunky chicken salad; on Chef's choice of assorted breads and rolls with lettuce and tomato

(36)

Bag of Chips(36)

Condiment Packets mayonnaise and mustard(36)

Chef's Choice Individual Cookie for Boxed Lunch(36)

Mint(36)


Culinary Diversity Event #1: Florida Fresh ImagesMeau features ingrediants sourced in Florida



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Kenneth Heidt (813) 712-7833

Event #: O28807

Last Revised: 7/26/2013 11:32:03 AM

SPECIAL EVENT ORDER

Date: Client: The Container Store4/25/2013 - Thursday

Party Name: Private Preview Party - Event Concept:

Hors d'oeuvres Reception - Full Service - Guests: 1500Event Info:

Breakfast - Two Way - Guests: 1500Event Info:

Booking Contact:

Billing Address:

On Site Contact:


, , ,


(972) 538-6626 ( ) -

(972) 538-6626 ( ) -

Event Location: The Container Store - , -

TIMELINE

Hors d'oeuvres Reception - Full Service - (1200)Departure Sta� Arrival on Site Event Start Event Concludes Breakdown Completes

3:00 pm 4:00 pm 7:00 pm 10:00 pm

Breakfast - Two Way - (20)Departure Event Start Pick-up7:30 am 8:00 am 12:00 am

QTY MENU & SERVICE WARE

Hors d'oeuvres Reception - Full Service - (1200)

BUTLER PASSED HORS D'OEUVRES - 6:55 pm - 7:40 pm -

Whole Strawberries �lled with sweet mascarpone cheese and topped with toasted almonds(1000)

Asian Vegetable S pring Rolls with sweet Thai chile relish(1000)

Chicken Potato Salad served in a Phyllo cup(1000)

Sharp Cheddar and Horseradish Beignet (1000)

STATION 17:00 - 10:00

A Touch of Citrus

Crab and Orange Savory Scone crowned with crème fraîche(1200)

Seafood Cocktail Cups with shrimp, bay scallops, sweet corn, red onion cilantro and a chipotle cocktail sauce s erved in the liteware bowl

(1200)

Mini Lobster Quiche topped with a blood orange creme fraiche(1200)



Kenneth Heidt

January 20, 2014

(813) 712-7833

STATION 27:00 - 10:00

South of the Keys

Arepas Small cornmeal cakes stu�ed with spicy chicken,shredded Iceberg, and a drizzle of creamy avacodo sa uce

(1200)

Mini Ropa Vieja Empanadas(750)

Manchego and Chorizo Empanada stu�ed with onions, peppers and green olives(750)

Candied Bacon Churros - Carmelized Bacon mixed into Churro batter and tossed with a light coating of cinnamon-sugar

(1200)

STATION 3 7:00 - 10:00Going Green

Fresh Vegetable Crudités served with a ranch cream cheese bed - to include: jicama, mini carrot, radish and yellow pepper. Served in Commercial Straight Jar.

(1200)

Spinach Tortellini Pasta Salad - Tortellini tossed with an assortment of veggies with a light viniagrette dressing. Served in 4oz Amac lid

(1200)

Cheddar and Chutney Crostini - Bagette topped with a savory cheddar and chutney spread and topped with shredded green apple

(1200)

STATION 4 7:00 - 10:00

Made in America

Pimento Burger Slider premium grass fed beef burger topped with pimento cheese and a fried pickle(1200)

Mini Corn Dog served with a grain mustard aioili base To be displayed in Wheat Grass(1200)

Housemade Potato Chips served with tru�ed saltTo be displayed in Logoed Paper Bags

(1000)

STATION 57:00 - 10:00

The OrientServed in "Take-Out" Containers

1 of each item per container.

Thai Noodle Salad - 4 oz. Udon noodles tossed with ginger soy sauce and topped with fresh bean sprouts and chopped peanuts.

Pagoda Pails with Chop sticks

(1200)

Banh Mi Sandwhich - Served on a Vietnamese hoagie topped with sweet and tangy marmalade(1200)



Kenneth Heidt

January 20, 2014

(813) 712-7833

Assorted Dim Sum served with a sweet and sour glaze(1200)

STATION 67:00 - 10:00

The Sweet AttcakServed in Amac Boxes (lids included)

Asst Macarons(1200)

Chef's Choice of Sugar Free Luxuries an assortment of unique desserts presented in parfait style glassware to include but not limited to: fresh fruit compote layered with vanilla cream, silky chocolate mousse, carrot cake, dulce de leche cheesecake, tiramisu, key lime with crushed graham crackers, red velvet and cream cheese icing Served in a 2oz AMAC Container

(1800)

Mini Upside Down Pineapple Cupcakes(800)

BUTLER PASSED DESSERTSBy Valet Parking

8 :45pm - 9:45 pm

Assorted Homemade Cookies -* note from Elaine must come out warm and gooey

(1200)

Mini Milk Shooters

To be passed with cookies

(900)

GLASSWARE AND PLASTICWARE - bu�et presentation that includes assorted risers and enhancements based on �nal design choices, premium plasticware, 6" square clear plastic plates(2000 ), white cocktail napkins and all serving equipment. Glassware: All purpose wine glass 8oz, champagne �utes, and modern rocks. * All glassware to be the same shape and size per type.

(1500)

Blogger Event

To be Delivered at 11 am on Thursday.

Please bring 1 case of water with ice. You will ice down water in their Container.

Traditional Deli Favorites smoked turkey and Gouda; roast beef and cheddar; honey -glazed ham and Swiss; tuna or chunky chicken salad; on Chef's choice of assorted breads and rolls with lettuce and tomato

(36)

Bag of Chips(36)

Condiment Packets mayonnaise and mustard(36)

Chef's Choice Individual Cookie for Boxed Lunch(36)

Mint(36)


Culinary Diversity Event #2: The Container Store VIP Opening TmagesSpecialized use of client’s containers

https://www.youtube.com/watch%3Fv%3DbgbLkqX1v9A%26list%3DUUllshQYfgoI4oytvrtK1qdA

Ti�any Wolfgram

SPECIAL EVENT ORDER Lucille Hanson (813) 657-0062

Event #: O33291

Last Revised: 10/18/2013 10:34:54 AM

Date: Client: NACETuesday, October 15, 2013

Party Name: NACE Fall Meeting Event Concept:

Dinner - Full Service - Chef Bar Guest Count: 100Event Info

Booking Contact: Sandy Rule [email protected]

Billing Address:

On Site Contact:

(E) (P) (C)

, , ,

Sandy Rule [email protected](E) (P) (C)

(813) 299-1653 ( ) -

(813) 299-1653 ( ) -

Event Location: The Palmetto Club - 17004 Dorman Rd Lithia, FL 33547 -

1. Head northeast on N 50th St/Harney Rd toward E Chelsea StContinue to follow Harney Rd 0.2 mi 2. Continue onto N 56th St 0.8 mi 3. Turn right onto E Hillsborough Ave 1.9 mi 4. Merge onto FL-43 S/US -301 S via the ramp to Riverview 3.5 mi 5. Turn left onto FL -60 E/E Adamo DrContinue to follow FL-60 E 4.6 mi 6. Turn right onto Co Rd 640/Lithia Pinecrest Rd 7.5 mi 7. Turn right onto Boyette Rd 1.2 mi 8. Turn right onto Dorman Rd

TIMELINE

Dinner - Full Service - Chef Bar (100)

Departure Sta� Arrival on Site Event Start Event Concludes Breakdown Completes3:00 pm 4:00 pm 6:00 pm 10:00 pm 11:00 pm

Notes: Fall theme accented with pumpkins and tree elements

Wine glasses to be preset for table side wine service during dinner and presentation

MENU & SERVICE WAREQuantity

BUTLER PASSED COCKTAILS -

Pumpkin Martini (75)

Gala Royal (75)

The Fig Tree (75)

Pu�'n Stu� Catering, LLC ¦ 4121 N. 50th Street, Tampa, FL 33610 ¦ (P)813.712.7833 (F)813.908.0847 ¦ pu�nstu�.com Page 1 of 5

SPECIAL EVENT ORDER #O33291

Lucille Hanson

October 21, 2013

(813) 657-0062

BUTLER PASSED HORS D'OEUVRES -

Fig Brulee �g stu�ed with goat cheese (49)

Turkey pumpkin chili with a cheddar tuile(49)

Butternut Squash and Ricotta Flatbread with fried sage(49)

Mini Lobster Corn dog with fairground sauces (49)

Hors D'oeuvers STATION: set up on veranda Fish & Chips table side arctic char tempura w/ tru�ed fries , malt vinegar salt and caper aioli

(49)

APP STATION 2 -

FARM TO TABLE Artisanal Cheese Presentation Displayed on an Wine barrel display hand-picked seasonal cheese assortments from small independent farms complimented by dried fruits, nuts, breads, and crackers; each platter features a well -rounded selection of cheeses that represent a variety of �avors, textures and milk types

(49)

PRE-SET ON TABLES

Gourmet Pretzels with pumpkin butter displayed in Mini Pumpkins (49)

DINNER STATION'S

Chef Attended Stations with white china plates and TPepin �atware; set up on tables provided by with linen tablecloths provided by accented with fresh greenery, votive candles, and all serving equipment

(100)

STATION 1 -

Chocolate Stout Glazed Short Ribs - with pumpkin risotto served in a min sugar pumpkin (49)

STATION 2 -

Slow Roasted Applejack glazed Pork Steamship with fennel-apple chutney served with The Himalayan salt block mashed potato bar

(49)

STATION 4 - (49)

Warm Pear Salad baby artisan greens, gorgonzola cheese and candied walnuts with a �ambeed pear and pear balsamic vinaigrette

(49)

DESSERT STATION -

Cake zone providing beer infused cupcakes

PINK French macarons (49)

Pumpkin Pot De Creme with min pumpkin whoopies (49)

Salted Caramel Apple Crostada (49)

Pu�'n Stu� Catering, LLC ¦ 4121 N. 50th Street, Tampa, FL 33610 ¦ (P)813.712.7833 (F)813.908.0847 ¦ pu�nstu�.com Page 2 of 5

Culinary Diversity Event #3: NACE Tampa ImagesFall Inspired Menu

Mary Beth Farrell 407.478.5813

SPECIAL EVENT ORDER Charlotte Downs (407) 398-6309

Event #: O29286

Last Revised: 7/29/2013 3:18:47 PM

Date: Client: CompTIAWednesday, July 31, 2013

Party Name: Richard Petty Event Concept:

Dinner Buffet - Staffed Event - Reception Guest Count: 500Event Info

Booking Contact: Christine Noonan [email protected]

Billing Address:

On Site Contact:

(E) (P) (C)

3500 Lacey Road, Downers Grove, IL, 60515

Christine Noonan [email protected](E) (P) (C)

(630) 678-8377 ( ) -

(630) 678-8377 ( ) -

Event Location: Richard Petty Driving Experience - 3450 N World Dr Lake Buena Vista, FL 32830 -

Turn left to merge onto I-4 W20.5 mi Take exit 67 toward Epcot/Downtown Disney1.2 mi Merge onto Epcot Center Dr2.8 mi Exit onto World Dr1.1 mi Slight left0.5 m

TIMELINE

Dinner Buffet - Staffed Event - Reception (500)

Departure Staff Arrival on Site Event Start Event Concludes Breakdown Completes2:00 pm 3:00 pm 6:00 pm 9:00 pm 10:00 pm

Notes:

MENU & SERVICE WAREQuantity

CHEF ATTENDED STATIONS - 6:00 pm - 8:00 pm

STATION 1- 6:00 pm - 8:00 pm

North Carolina BBQ Stack cheese grits, pulled pork, sliced beef brisket and apple baked beans, topped with North Carolina style coleslaw ($9.04 per person)

(400)

STATION 2- 6:00 pm - 8:00 pm

Jambalaya On a Stick skewered Andouille sausage, shrimp and a corn cobbette, drizzled with Creole Gravy

(300)

STATION 3 - 6:00 pm - 8:00 pm

Vegetarian Macaroni & Cheese Bar guests select traditional elbow macaroni with cheddar cheese or orecchiette with blended Italian cheeses, and then top it off with their choice of broccoli florets, crispy fried onions, mushrooms, jalapenos, black olives and tomato salsa ($9.04)

(400)

STATION 4 - 6 :00 pm - 8 :00 pm

Mahi Mahi Fish Tacos Chef attended lime cilantro and Cajun dusted grilled mahi mahi bites accompanied by flour tortillas, lettuce, cilantro monteray jack ranch, pico de gallo ($11.64 per person)

(400)

Puff 'n Stuff Catering, LLC 250 Rio Drive, Orlando, Fl 32810 (P)407.629.7833 (F)407.629.8668 puffnstuff.com Page 1 of 5

SPECIAL EVENT ORDER #O29286

Charlotte DownsJuly 30, 2013

(407) 398-6309

Create Your Own Chicken Fajita fresh flour tortillas, grilled chicken breast sauteed with onions, green peppers and cilantro, served with lettuce, tomatoes, black olives, cheddar and Monterey Jack cheeses, guacamole, sour cream and salsa ($9.04)

(400)

Mexican Rice with colorful bell peppers ($2.60 per person)(350)

Nine Layer Tex Mex Dip with corn tortilla chips ($2.25 per person)(325)

STATION 5 -6:00 pm - 8:00 pm

Slider Station an assortment of sliders on homemade silver dollar rolls including miniature black Angus cheeseburgers with smoked cheddar and grilled onion aoili , Caprese Slider fresh mozzarella, pesto, fresh basil and a roma tomato served with sweet potato fries and assorted condiments ($10.34 per person)

(450)

DESSERT - 7:00 pm - 9:00 pm Dessert being provided by outside vendor

Ice cream food truck for 225 servings

(1)

Hors D'Oeuvres Buffet Serviceware with premium plasticware plates and flatware; set up on tables provided by PNS with linen tablecloths provided by TBD set up on provided by PNS, accented with fresh greenery, votive candles, buffet enhancements, props and decor, and all serving equipment

(500)

$55.86Menu & Service Ware :

Quantity BEVERAGES

BEVERAGES -6:00 pm - 9:00 pm

(3)- (3) Hour Beer & Wine Bar from 6:00pm - 9:00pm Puff 'n Stuff Catering will supply a station complete with linens on tables supplied by PNS complement your event style, along with Imported and Domestic Beers, House White Zinfandel, House Chardonnay and House Merlot Wines, assorted diet and regular soft drinks, sparkling and bottled water, drink garnishes including lemons and limes, cocktail napkins, disposable cups, ice, ice down tubs and all serving equipment COKE PRODUCTS ONLY (The bar is $16.58 per person)

(350)

Bottled Spring Water for 6 Grab and Go's placed around the area ($1.95 each)(500)

$13.56Beverage Total :

SERVICE PERSONNEL

Our professionally trained and appropriately Puff Polo attired service staff is committed to providing the level of detail that will ensure your event is a memorable occasion.

#Staff Members

2Supervisor

1Lead Culinary

1Lead Bartender10Server

3Culinary

10Floor Chef5Bartender

Service Personnel : $5,980.00

RENTALS

1 $6.50 $6.50Ice, 40lb bag for sno - cone machine

Puff 'n Stuff Catering, LLC 250 Rio Drive, Orlando, Fl 32810 (P)407.629.7833 (F)407.629.8668 puffnstuff.com Page 2 of 5

Give Examples of Decisions Made to Control Product Quality & Safety and Overcome Challenges We believe that quality is based on expertise of staff, expertise of service and expectation of consistency. This must be achieved on a daily basis by all levels of staff to ensure process and purchasing protocols are fully executed. We have identified three primary areas that have impacted our product quality. These include the overall process for food creation, leadership and communication.

ProcessUnder the direction of new expert culinary management, our improved food quality assurance outline is as follows:

1. Form partnerships with purveyors that share our vision of precision and integrity. 2. Make astute purchasing decisions based exact product needs and consolidation between two commissaries.

This information is now extracted from Caterease to provide specific amounts of product required in any given time frame. We are able to produce the most efficient quantity of bulk products, while making considerations for long shelf life and our ability extend through vacuum packed machines and blast freezers.3. We continue to remain vigilant in providing kitchen staff with proper training including: food service safety,

propriety training (workflow, Caterease, pulling product, packing food trams according to company standards), and cross-pollination between culinary teams, as well as different departments.4. Investment in expert tools such as portable convection ovens, hot boxes, portable refrigerators, blast chillers,

cook + holds, bakery rack ovens, combi oven generators, automatic choppers, dual zone climate control, and tow behind generators. Additionally, we have created easy access to recipes and formulations that ensure flavor consis-tency. Scaling considerations are automatically managed through the Caterease system to eliminate human error.5. Conscious labor and scheduling determinations to ensure maximum employee well being, and prevent con-

flict of workflow vs. equipment/product availability.6. Transportation considerations including a fleet of temperature controlled (refrigerated) vehicles, extensive

inventory of portable production equipment and staff training in proper food packaging.

Improved Process ExamplesChallenge #1: Ensuring food quality and flavor consistency in the field for crab cakes. In the past, this item was fried in house (to avoid the logistics of bring a fryer on site) and would arrive saturated with grease, which would then mask the fresh flavor and create an overall unappetizing experience.

Solution: Alter the recipe to bake the crab cake. This method highlights the natural flavor profile by removing added fats, while eliminating the need for additional on site equipment. It also provides the client with a better tasting product that is healthier. As an added bonus, changing the recipe also increase the profitability of this item.

Challenge #2: Kitchen staff lacked of on-site preparedness, resulting in inefficiencies in labor and food cost.

Solution: Creation of Road Reports as a communication tool between sales and kitchen. These reports are automatically generated inside of Caterease and provide kitchen personal with key information about: A. Event Details: Location, time, indoor/outdoor, back up location, etc. B. Special Needs: Allergens, on-site food handling instructions, plating instructions, rental information, etc. C. Venue Details: Type of equipment available on-site, power accessibility and kind, lighting available, parking, etc.



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Kitchen LeadershipSince the purchase of the company by Warren Dietel, from his parents in 2003, Puff ‘n Stuff Catering has overcome many challenges in order to redirect its mission, and ultimately its success. None however, were more onerous than the decision to part ways with our long time executive chef and friend just before the summer of 2013. This decision was based on issues with product quality, consistency and his unwilling to conform to the new vision for the company.

Expanding to multiple locations required the development of specific standards and protocols for every facet of the or-ganization. Throughout our evolution, important decisions were discussed and agreed upon by key management per-sonnel, including this executive chef. As such, it was a great disappointment and devastating personal blow to realize that someone so crucial to the company’s success was undermining its growth by not following through new dogma.

Understanding a leader’s role to inspire and guide staff to excellence, while sourcing new talent to compliment the team’s attributes and shortcomings, is the responsible of upper management. Every effort and resource including at-tendance at conventions, leadership mentoring and genuine respect for the loyal tenure at the company was provided in the hope of encouraging a change within this individual. When it was apparent this would not be possible, to op-portunity to relocate him to a different, yet equally valuable position was offered and refused, leading to the dismissal of our long time executive chef.

Management worked to prepare kitchen staff to continue to function in the absence of an executive chef by installing existing talent into lower level management roles. Communicating directly with frontline employees and kitchen staff was the main vehicle to provide support and encouragement during this period of uncertainty. During the next four months we searched for a candidate that could fulfill both the human and culinary aspect of the position.

Once a promising candidate was found and vetted, due to pressure from the encroaching 2013 holiday season and consideration for the candid’s personal situation, the decision to hire was made. Within the first thirty days of employ-ment it was apparent that he would not be the right fit for the company. Again, communication with the staff was the conduit to change. It was through their feedback and continued commitment that management found the confidence to remove the new hire.

Once again the search resumed and a more aggressive means of evaluation was executed. In late 2013 an offer was extended and accepted. As of Monday, January 10, 2014 our new Director of Culinary Development/Executive Chef is official working along side his new Puff family. We are 100% confident that this is in fact, the right person for this important position.

CommunicationSince the addition of our second market in Tampa, Florida our biggest obstacle has been to unify the leadership and workflow of both teams to create a truly symbiotic relationship.

We have recently determined that the physical distance between both markets has impacted communication between counterparts. This has lead to trust issues and the inability to arrive at a consensus to which both commissaries can agree to work towards. The lack of combine efforts is undermining growth by underutilizing our resources and creat-ing inefficiencies.

To combat these miscommunications from continuing we have instituted quarterly steering committee meetings at which department managers must report together to the CEO. This level of upper management has also decided to meet as a team on a monthly basis to continue to drive progress. It is with a sincerely appreciation and respect for the talents of all members of this team that we continue to strive for excellence, regards of the current challenges.



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Puff 'n Stuff Catering

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