Food & Beverage
10 problems · 9 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 (9)
- Fully documentedFood cost has crept from 28% to 36%Menu prices are right — the leak is somewhere in the kitchen.
- Fully documentedThe hotel bar is a cost center instead of a revenue driverWell occupied hotel — quiet bar, unstable team, monthly loss.
- Fully documentedBreakfast buffet drains margin every morningBeautiful spread, brutal economics — guests love it, finance doesn't.
- Fully documentedOur menu doesn’t sell the high-margin dishesPopular isn’t the same as profitable.
- Fully documentedThe kitchen can’t keep up at full occupancyLong waits hurt the reviews.
- Fully documentedOur wine list doesn't fit the house and sells poorlyHigh stock value, low turnover.
- Fully documentedService is understaffed at peak timesGuests wait; tips and revenue drop.
- Fully documentedOur F&B suppliers are costly and unreliableShortages and poor terms pile up.
- Fully documentedOur restaurant is a cost centre, not a profit driverLots of effort, little contribution margin.
Logged — documentation follows (1)
These problems are in the catalogue but not yet fully documented. If one of them is yours, tell us — cases are what turn a logged problem into a documented one.
Hospis for this area (2)
Hospis from the network whose work covers this category.
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