1. FOODSERVICE

2. CREATIONS LOCATIONS Traditional Deli Foodservice - 17
Mini Creations – 6
Full Creations – 4

3. FOODSERVICE CONCEPTS Traditional Del Foodservice Composed Salads
Cold Sandwiches
Salad Bar
Hot Food Service Counter
Traditional Sushi
Mini Creations
Hot Food Buffet
Quick Service Hot Sandwiches
Limited Café Seating
Full Creations
Hissho Sushi Makirittos and Ramen
Big Bowl
Full Café Seating with Soda Machine
Tucci Pronto (select locations)
Taco Bar (select locations)
Wine and Beer (select locations)

4. Foodservice Sales Traditional Deli Foodservice Foodservice Sales – 34%
% of Total Store Sales – 4.9%
Average Foodservice Sales/Week – $22.5K
Range of Sales – $6.3K – $43.2K
Mini Creations
Foodservice Sales – 47%
% of Total Store Sales – 7%
Average Foodservice Sales/Week – $30K
Range of Sales – $22.3K – $38.9K
Full Creations
Foodservice Sales – 56%
% of Total Store Sales – 10.8%
Average Foodservice Sales/Week – $53K
Range of Sales – $24.2K – $69.6K

5. CREATIONS SALES INFO Category Sales/Week/Store Hot Buffet $13,824
Sales/Week/Store
Hot Buffet
$13,824
Big Bowl
$12,854
Sushi
$5,494
Tucci Pronto
$5,332
Salad Bar
$4,702
Cold Sandwiches
$2,512
Soup Bar
$1,989
Hot Food - Service
$1,932
Composed Greens Salads
$1,862
Hot Sandwiches
$1,524

6. STANDARDIZATION
We want to give customers the same experience at every store, every time.

7. PLAN FOR STANDARDIZATION
Centralized Menus
Standardized Recipes
Standardized Order Guides
In-Store Training and Audits
by our fresh foods
merchandising specialist

8. POWER POINT TITLE PAGE BENEFITS Standardization will help us control:
Food Selection and Variety
Quality
Cost
Ordering Lists
And ultimately, customer experience. We want to give customers the same experience at every store, every time.
POWER POINT TITLE PAGE

9. PRODUCT DEVELOPMENT
POWER POINT TITLE PAGE

10. Corperate Deli Specialist
Store Structure
Corperate Deli Specialist
Deli Manager
Kitchen Manager
AM Cook
PM Cook
Mid Shift
AM Cold Prep
PM Salad Bar
POWER POINT TITLE PAGE

11. Changing from traditional hot foods to buffet concepts.
BUFFETS
Changing from traditional hot foods to buffet concepts.

12. TRADITIONAL HOT FOODS BUFFET CONCEPT Full Service Self Service
8-15 Traditional Food Offerings
Everything Priced Separately
Daily Meal Specials
Meals Consist of an Entrée and 2 Sides
BUFFET CONCEPT
Self Service
15-20 Food Offerings
$7.99.lb
Moving toward Central Menu
Customers can take a variety of any foods/quantities they’d like. May mix with salad bar.

13. RECENT CONVERSION RESULTS
France Avenue
Sales went from $7,000/week to $13,100/week
87% Increase in Sales
Bloomington
Sales went from $5,500/week to $11,600/week
110% Increase in Sales