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

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

Food is not the attraction for guests to visit a theme park. 2101 EAS 2

but food can make people happy 2101 EAS 3

It can be Italian 2101 EAS 4

or German 2101 EAS 5

There are many ways to go 2101 EAS 6

but which way is the best? 2101 EAS 7

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

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

First of all it is about attractions 2101 EAS 10

European themed areas 2101 EAS 11

shows 2101 EAS 12

themed hotels 2101 EAS 13

and above all about our guests! 2101 EAS 14

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

growth of attendance 3,5 4 4,5 2,5 3 1,5 2 Visitors (m io.) 0 0,5 1 1975 1980 1985 1990 1995 2001 2005 2008 2009 2101 EAS 16

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

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

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

And what about the food? 2101 EAS 20

It was not planned like this 2101 EAS 21

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

..and once more: Facts and figures 305 ton French fries more than 1.3 mio bread rolls 755 000 hamburgers 440 000 pizza slices 3.5 mio cups of coffee 2101 EAS 23

Three different fields of activities: 2101 EAS 24

F&B in the park 2101 EAS 25

bars hotel restaurants and 2101 EAS 26

catering for events 2101 EAS 27

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

So how do we do this? 2101 EAS 29

It is all in-house! 2101 EAS 30

and why? 2101 EAS 31

Know-how due to long experience 2101 EAS 32

better control - better food quality 2101 EAS 33

better service quality 2101 EAS 34

economic benefits 2101 EAS 35

independent pricing 2101 EAS 36

flexibility 2101 EAS 37

seasonal offers 2101 EAS 38

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

innovation 2101 EAS 40

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

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

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

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

and behind the scenes? 2101 EAS 45

Backstage at other places: sometimes different 2101 EAS 46

central store and onsite delivery 2101 EAS 47

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

backstage at the outlet preparing the meals 2101 EAS 49

from the kitchen to the 2101 EAS 50

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

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

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

happy end 2101 EAS 54

Appetite for more? 2101 EAS 55

Some extras? 2101 EAS 56

I hate queuing especially for dinner! 2101 EAS 57

If something goes wrong - service counts! 2101 EAS 58

But don t promise too much! 2101 EAS 59

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