The most critical aspects of any food operation are the consistency of product quality and service and long-term profitability supported with food cost-control systems from the point of purchase to food preparation to guest services. Therefore, now more than ever, a partnership between your business and a consulting service could be key to tapping new
The most profitable department is often the most neglected, simply because the operator or the management staff lacks fundamental knowledge about the beverage business. Trust my experience and capabilities to serve your needs and enhance the benefits of your bottom-line results. Let me reveal to you the hidden traps, seal the leak holes, and keep
The number-one profit center of a hotel is its rooms, and catering is the second most profitable operation. Therefore, to plan and manage catering functions, the catering staff must have extensive knowledge of sales, service, the use of function spaces, food production, menu planning, and cost control.
The vision of a successful operation is to know what it will take to drive new business to your establishment now, not tomorrow. Therefore, to be competitive, you must stay in the game in these difficult times. You cannot get to second base if one foot is still on first. For that reason, sales and
During the day-to-day operation of your business, it can sometimes be difficult to step back and see the big picture regarding your established operating systems and procedures. My expertise includes but is not limited to cost control and other specific areas including inventory control, departmental profit, staffing and labor planning, departmental budgeting, operating supplies, internal
Every business needs employee training that relates to its industry, especially in the hospitality industry. In the past two decades, the hospitality industry has invested an enormous amount of money in new structured buildings and technology in all sectors; however, one area that has failed miserably is the effective training, retraining, and retaining of employees,
Food and beverage controls from the point of purchase to the service guests Sales strategies, and profit management enhancement opportunities Operations reduction costs; labor and inventory management analysis Menu management, pricing, sales mix, design, merchandising Product knowledge and suggestive selling; Sale it, still have it or waste it Asset protection: Preventing pilferage and fraud; can’t