Education Conference Program In sourcing or Out Sourcing Food: Europa Park Michael Kreft von Byern, Assistant General Manager Europa Park 2101 EAS 1

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1 Education Conference Program In sourcing or Out Sourcing Food: Europa Park Michael Kreft von Byern, Assistant General Manager Europa Park 2101 EAS 1

2 Food is not the attraction for guests to visit a theme park EAS 2

3 but food can make people happy 2101 EAS 3

4 It can be Italian 2101 EAS 4

5 or German 2101 EAS 5

6 There are many ways to go 2101 EAS 6

7 but which way is the best? 2101 EAS 7

8 Food and Beverage Operations In-house solution - or outsourcing? 2101 EAS 8

9 What do we do at Europa- Park? 2101 EAS 9

10 First of all it is about attractions 2101 EAS 10

11 European themed areas 2101 EAS 11

12 shows 2101 EAS 12

13 themed hotels 2101 EAS 13

14 and above all about our guests! 2101 EAS 14

15 A closer look - visitors at Europa-Park: 2101 EAS 15

16 growth of attendance 3,5 4 4,5 2,5 3 1,5 2 Visitors (m io.) 0 0, EAS 16

17 first-time-visitors / repeat 80% 20% 2101 EAS 17

18 nationality of visitors 49% 20% 19% 12% 2101 EAS 18

19 more Europa-Park facts and figures founded in 1975 located close to the Black Forrest in the south of Germany more than 100 attractions over 4 million visitors per year Germany s leading theme Park 2101 EAS 19

20 And what about the food? 2101 EAS 20

21 It was not planned like this 2101 EAS 21

22 Food and Beverage in Europa- Park 47 outlets typical food in the different European themed areas Germany s largest F&B company at one location 2101 EAS 22

23 ..and once more: Facts and figures 305 ton French fries more than 1.3 mio bread rolls hamburgers pizza slices 3.5 mio cups of coffee 2101 EAS 23

24 Three different fields of activities: 2101 EAS 24

25 F&B in the park 2101 EAS 25

26 bars hotel restaurants and 2101 EAS 26

27 catering for events 2101 EAS 27

28 MICE at Europa-Park: Confertainment 1200 events per year 24 conference rooms event locations in different themed areas 20 different event concepts 2101 EAS 28

29 So how do we do this? 2101 EAS 29

30 It is all in-house! 2101 EAS 30

31 and why? 2101 EAS 31

32 Know-how due to long experience 2101 EAS 32

33 better control - better food quality 2101 EAS 33

34 better service quality 2101 EAS 34

35 economic benefits 2101 EAS 35

36 independent pricing 2101 EAS 36

37 flexibility 2101 EAS 37

38 seasonal offers 2101 EAS 38

39 efficient cooperation with other departments for special event concepts 2101 EAS 39

40 innovation 2101 EAS 40

41 So everything is inhouse? Yes? oops! almost! 2101 EAS 41

42 there are always some exceptions like bringing in experts from foreign countries off site catering standard catering for external crews 2101 EAS 42

43 Not everything in-house: Chefs from South-Africa for the South African Week 2101 EAS 43

44 An example for extreme offsite catering, definitely not done in-house! 2101 EAS 44

45 and behind the scenes? 2101 EAS 45

46 Backstage at other places: sometimes different 2101 EAS 46

47 central store and onsite delivery 2101 EAS 47

48 central kitchen preparation of the food for the outlets 2101 EAS 48

49 backstage at the outlet preparing the meals 2101 EAS 49

50 from the kitchen to the 2101 EAS 50

51 And what do we see for the future? focus on quality more authentic food growing demand for healthy food new concepts for themed restaurants more front cooking more eatertainment 2101 EAS 51

52 So let s add more fun to the meal! 2101 EAS 52

53 Now everything is clear and you are ready for the 2101 EAS 53

54 happy end 2101 EAS 54

55 Appetite for more? 2101 EAS 55

56 Some extras? 2101 EAS 56

57 I hate queuing especially for dinner! 2101 EAS 57

58 If something goes wrong - service counts! 2101 EAS 58

59 But don t promise too much! 2101 EAS 59

60 and then you have an even happier end! 2101 EAS 60

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