Food and beverage costs make up more than 50% of a hotel’s costs. When you consider that F&B costs include food, drinks, employee-related expenses, and utility costs, reducing any of those three will greatly impact your budget.
In this article we will discuss what tips and tactics to apply to your processes so you can keep your food and beverage costs tight, manageable and predictable.
Here we go:
1. Use Smart Technology
Use smart technology to standardize your recipes for food and drinks. It can also be used to actively monitor your inventory, collect sales data on menu offerings, and analyze your food waste.
Restaurant analytics software can give you daily and weekly reports on your food and beverage costs. Using those reports you will be able to make cost-reducing adjustments to it. It may also point out other potential areas of improvement like food supplies orders and employee theft of inventory.
2. Do Your Own Prep Work
If your restaurant orders pre-cut chicken or lettuce, save money and cut it yourself. You can always use the leftover product for a special or create limited time new dishes around them.
Are you paying for sauces to be pre-made for you? Bring it in-house. You may be able to spread the ingredients around to other dishes that you are already preparing in the kitchen and cut costs even more.
Pre-prepared food costs significantly more than the general product. It may take more time to prepare, but if you have the staff there to do it, you should use them.
3. Manage Food Waste
Food waste eats away at your budget and steals your profit. You should know which dishes are being sent back, what food is spilled/dropped on the floor, how much food is being burned in the kitchen, and how much food is lost due to extra portions being thrown away.
When you integrate food analytics software into your operation, you will have insight into how food is being wasted in your kitchen and bar. You can then take action to stop it. Some steps may include training staff to be more careful and mindful of food waste. Also, if certain dishes tend to be sent back a lot, you can reassess them and decide if you want to change them or remove them from your menu.
4. Join A Purchasing Group
If your hotel is not part of a … Read the rest