Food & Beverage
10 problems · 10 fully documented
Hotel food and beverage links costing, concept, purchasing, kitchen and service. Rising food cost or a bar that doesn't earn usually has causes in several of these areas at once.
Fully documented (10)
Food cost has crept from 28% to 36%
Menu prices are right. The leak is somewhere in the kitchen.
HospiSoftware
The hotel bar is a cost center, not a revenue driver
Full hotel, quiet bar, unstable team, monthly loss.
HospiSoftware
Breakfast buffet drains margin every morning
Beautiful spread, brutal economics: guests love it, finance doesn't.
Hospi
Our menu doesn’t sell the high-margin dishes
Popular isn’t the same as profitable.
HospiSoftware
The kitchen can’t keep up at full occupancy
Long waits hurt the reviews.
Hospi
Our wine list doesn't fit the house and doesn't sell
High stock value, low turnover.
Hospi
Event costing is often off
Effort and return don't add up.
Hospi
Service is understaffed at peak times
Guests wait; tips and revenue drop.
Hospi
Our F&B suppliers are costly and unreliable
Shortages and poor terms pile up.
Hospi
Our restaurant is a cost centre, not a profit driver
Lots of effort, little contribution margin.
Hospi
Hospis for this area (1)
Hospis from the network whose work covers this category.
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