Dessert and Wine Pairing Educational Event

Carla Medina, Kendra Ramirez, Greg Bodenlos, Lauren Pignataro, Joseph Belsky

Overview Planning

Menu Development Meeting Tasting Costing and Service Flow Meeting

Execution FOH BOH

Next Steps Problems and Solutions Our Next Event

PlanningMenu Development Meeting

One wine from each category on the Dessert Wine List

Researched classic pairings

Developed 2-3 dessert pairings for each wine

Met with Jess to discuss possible pairings

Narrowed it down to our final menu…

PlanningExecution Next Steps

PlanningTasting

Dessert Prep in kitchen

Worked with Pastry Chef Dan

Tasted with multiple wines the next day

Jess attended our tasting

We all consulted to finalize pairings

PlanningExecution Next Steps

PlanningCosting and Service Flow Meeting

Used Adaco and finalized menu to determine costing

Step by step analysis

Assigned BOH and FOH duties

PlanningExecution Next Steps

Food Item Cost Cost Unit Order Unit Total

Dairy Bread Cheese Purchase Inventory

*, eggs, large 2.14 2.14 dozen 27 eggs 4.82

*, butter, solid unsalted 2.492 2.009 lb 1.5 lbs 3.01

Cream, heavy, Cornell dairy, Half G 4.426 4.425 1/2GAL 2.25 cups 1.20

half & half, quart 16.12 1.364 cs/quart 0.75 cups 0.26

Cheese, chevre goat log 8.99 8.993 lb 1 log 8.99

Fresh Produce

raspberry coulis n/a n/a

beans, vanilla 41.23 41.23 lb 2 beans 0.82

pears(bosc) 42.24 0.352 cs/ea 3 pears 1.06

Meats and Seafood

Pork, pancetta, 3/cs 3-4 lb ave ea 5.32 5.329 lb 2 lbs 10.66

Dry Goods

cocoa powder, bensindorf 26.69 2.669 cs/lbs 5 tbsp 0.83

flour (ap) 12.99 0.2602 cs/(ea/ lb) 8 lbs 2.08

Chocolate, couveture dark, 63% 25.56 1.162 #22/lbs 2 lbs 2.32

sugar, granulated, 8/5lb 13.94 1.743 cs/ea 32 lbs 11.16

Sugar, confectioner, 10x 12/2 lb 19.42 1.62 cs/ea 2 lb 1.62

Salt, kosher 12/3 lb tt tt tt tt tt tt

Hazelnut, blanched, skinless 65.15 6.515 cs/lb 4 lbs 26.06

Syrup, hazelnut, monin 29.88 7.49 cs/1 ltr 4 tbsp 0.44

FOOD COSTS $75.33

COST PER GUEST 4.18

% OF SALE PRICE 9%

Wines

Banfi, Brut 88.26 14.726 cs/750ml 3 750ml 44.18

Standing Stone, Ice Wine, Vidal 15.42 15.42 btl/375ml 6 375ml 92.52

Penfolds, Club Reserve, Tawny Port 12.21 12.265 btl/750 ml 3 750ml 36.80

Banfi, Rosa Regale Brachetto 96.22 8.028 cs/btl 3 btl 24.08

BEVERAGE COSTS $197.58

COST PER GUEST 10.98

% OF SALE PRICE 24%

TOTAL COSTS $272.90

COST PER GUEST 15.16

% OF SALE PRICE 34%

TOTAL COSTS $272.90

COST PER GUEST 15.16

% OF SALE PRICE 34%

ExecutionFOH

Met early to set up room, polish flatware and glasses, and place settings

Kendra and Greg presented the educational portion

Joey and Gabrielle were our FOH servers

PlanningExecution Next Steps

ExecutionBOH

Prepped Pancetta and Crème Brulee the day before

Carla and Lauren baked and plated the desserts

PlanningExecution Next Steps

Next StepsProblems and Solutions

Marketing

Communication

FOH and BOH

Menu

PlanningExecution Next Steps

Starting sooner and new market

FOH communication line

Adding value and slight item changes

Next StepsOur next event

Next event:

Monday, November 16

Join Us!!PlanningExecution Next Steps

Questions?