cee breakfast program dec 2009 versin 2

7/29/2019 Cee Breakfast Program Dec 2009 Versin 2

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CENTRAL & EASTERN EUROPE

Start date 1st of December 2009 end of testing period * 31st of May 2010

All traditional restaurants are required to offer breakfast and follow these guidelines.

* After testing period

Breakfast Subs will be

removed or implemented as

regular COP for all stores in

CEE area

BREAKFA

Breakfast sub should be offered till 11am from Monday to Sunday. Those stores

that are 24 hours opened can start to serve breakfast subs at 5am.


2/13

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ENU Store breakfast menu:

Egg Omelette & Sausage

Egg Omelette & Bacon

Egg Omelette & TurkeyEgg Omelette & Cheese

Sauces:

Bread:

Breakfast subs are served on regular

SUBWAY bread. They are sold as 6 inches

or footlongs. Breakfast sub cant beserved as Baby Sub.

ITEMS OFFERED FOR SALE BREAKFAST SANDWICHES:

Treats:

BREAKFA

offer ketchup and brownsauces.

Drinks:

Breakfast menu contains

Coffee and Juice. Apartof that all regular drinks

have to be available

Regular Sandwiches:

Regular Subs and Baby Subs must be for

sale during all morning hours whenadditionally are served Breakfast Subs.

,

preferably Muffin or Donut apart ofregular cookies


3/13

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ENU Subway 6 70gr Folded Egg Omelette SUPREME item no. 2752

Subway Slices Port Sausage Halves SUPREME item no. 3027

DISTRIBUTION DETAILS:

Subway 6 70gr Folded Egg Omelette

Storage Area Shelf Life

Freezor a rox. 9 months >> lease see ex iration date on

SHELF LIFE:

BREAKFA

the caseRefrigerator 1 day = 24 hours

Sandwich Unit 3 days = 72 hours

Subway Slices Port Sausage Halves

Storage Area Shelf LifeFreezor approx. 9 months >> please see expiration date on

the case

Refrigerator 1 day = 24 hours

Sandwich Unit 3 days = 72 hours


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SUB FORMULA & PREPARATION:Egg Omelette & Bacon

omelette2 slices of bacon

2 slices of cheese

ketchup or brown sauce

Egg Omelette & Turkey omelette

2 slices of turkey

2 slices of cheese

BREAKFA

Egg Omelette & Sausage

omelette

2x sausages

2 slices of cheese


Egg Omelette & Cheese

omelette

2 slices of cheese



5/13

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BREAKFA


6/13

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BREAKFA


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Place two slices of bacon rasher on the top half Place two slices of cheese on top of the bacon rasher & toast

BREAKFA


8/13

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Place one sausage half cut side up on top of half bread Place two cheese slices on top of sausage & toast

BREAKFA

Sandwich preparation Turkey, Egg & Cheese Sub

Place one slice of turkey on the top half Place two slices of cheese on top of turkey & toast


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INGREDIENT PLACING IN SANDWICH COUNTER:

BREAKFA

gg me e e, ausage, ur ey, acon s ou e p ace n am ro an

recommended placing in cold unit is second cambro column from hot unit on top

Egg Omelette (closer to customer, middle Sausage, bottom Bacon (closer to

sandwich artist), next column closer to veggies in middle Turkey. This way we can

make breakfast sub preparation easier to sandwich artist keeping certain

productivity level.

TEMPERATURE TAKING:

Temperature has to be recorded for 2 new additional ingredients Egg Omelette and

Sausage 1x during morning hours.


10/13

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COST OF GOODS & RECOMMENDED PRICING:

ingredient unit

quantity per

box

price per

box**

price per

stick formula cost per 6' sub

white bread stick pcs 75 10.98 0.151/2 bread EUR 0.07

wheat bread stick pcs 75 11.11 0.151/2 bread EUR 0.07

wrap pcs 100 18.29 0.181 pcs EUR 0.18

egg omelette pcs 120 28.1 0.231/2 omelette EUR 0.12

sausage pcs 300 39.73 0.131x 1/2 sausage EUR 0.26

turkey kg 12 70.44 0.0114 gr = 1 slice EUR 0.22

bacon kg 6 68.6 0.0114 gr = 1 slice EUR 0.32

cheese pcs 2112 41.25 0.022 slices EUR 0.04

ketchup ml 8750 14.01 0.0010 ml EUR 0.02

sub wrap paper pcs 3000 42.88 0.011 pcs EUR 0.01

napkin pcs 5850 30.15 0.011 pcs EUR 0.01

silicon paper pcs 4000 33.82 0.011 pcs EUR 0.01

gloves pcs 10000 32.02 0.002 pcs EUR 0.01

bag pcs 3000 29.32 0.011 bag EUR 0.01sausage cheese turkey bacon exchange

rate*cost of goods / without VAT EUR 0.55 EUR 0.29 EUR 0.51 EUR 0.61

BREAKFA

CZECH REPUBLIC CZK 14.3 7.5 13.3 15.8 25.87511

cost of goods VAT 9% % 40.1 20.9 37.1 44.1cost of goods VAT 19% % 43.8 22.9 40.5 48.1

price without VAT 9% CZK 35.8 35.8 35.8 35.8

price without VAT 19% CZK 32.8 32.8 32.8 32.8

final recommended priceCZK 39.0 39.0 39.0 39.0

SLOVAKIA EUR 0.55 0.29 0.51 0.61 1

cost of goods % % 33.1 21.7 38.4 45.6

price without VAT 19% EUR 1.67 1.34 1.34 1.34

final recommended priceEUR 1.99 1.59 1.59 1.59POLAND PLN 2.29 1.19 2.12 2.52 4.1272

cost of goods % % 40.87 21.34 37.78 44.94

price without VAT 7% PLN 5.60 5.60 5.60 5.60

final recommended pricePLN 5.99 5.99 5.99 5.99

HUNGARY HUF 148.49 77.53 137.29 163.29 267.877

cost of goods % % 42.18 22.03 39.00 46.39

price without VAT 25% HUF 352.00 352.00 352.00 352.00

final recommended priceHUF 440.00 440.00 440.00 440.00* exchange rate source www.oanda.com 21st of November 2009

** SUPREME price on 11th of November 2009

next revision of recommended prices will be in February 2010


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OUR GOAL PER STORE:

Our goal is to increase sales during low productive morning hours.

Goal is to sell minimum of 15 breakfast subs a day, 60% of them in a menu

(either with coffee, tea and/or juice.

15 subs a day * 7 days = +105 subs a week

CZECH REPUBLIC >> 105 * 39CZK = 4095 CZK additional weekly turnover

BREAKFA

SLOVAKIA >> 105 * 1.49 EUR = 156.45 EUR additional weekly turnover

POLAND >> 105 * 5.99 PLN = 628.95 PLN of additional weekly turnover

HUNGARY >> 105 * 440 HUF = 46200 HUF of additional weekly turnover

POS:

Subshop please create new PLU number and button if needing help contact

your DA/ ADM and request training flash file how to create new PLU.

All other POS please contact your local POS vendor to up date your system

Each breakfast sub is counted as one unit.


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MARKETING MATERIAL:

MENU BOARD IN LOCAL LANGUAGE BREAKFAST SUB IMAGE

BREAKFA

For creating own additionalmarketing material.

ATTRACTING CUSTOMERS PURCHASING REGULAR SUB AFTER

11am:

We do recommend to make a stamp with discount or free

espresso if customer will come next day to buy breakfast sub. Each

receipt should be stamped and customer informed about thisoffer.

ATTRACTING CUSTOMERS PURCHASING BREAKFAST SUB

BEFORE11am:

We do recommend to make a stamp with discount if customer will

come same day to buy regular sub. Each receipt should be

stamped and customer informed about this offer.

now available on FTP server

Menu board will sent to you in editable file. Please print it

locally, consider if you need backlid or regular menu translite.

Please use black number stickers to indicate price of each

product.


13/13

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LETS BUILD SALES

BREAKFA

LETS BUILD PROFIT!

Breakfast program is one of new 3 pillars to build sales during 2010

cee breakfast program dec 2009 versin 2

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