Comment gérez-vous les opérations F&B dans différents contextes hôteliers ?

In my opinion it is focus on managing all the 3Ps (People,Product and Processes) Starts with hiring people with the right attitude and training /retraining and empowering them to achieve their full potential. Have a product which is of consistent quality,value for money and reflecting research and feedback from customers and the current market. Have a process driven leadership with technological advancement to deliver concepts in line with the profitability of the business and customer loyalty.

Focus on quality. ... Keep your menu fresh. ... Pay attention to inventory and cost control. ... Embrace technology. ... Encourage feedback and respond to it. ... Train your staff. ... Prioritize health and safety.

Driving revenue starts with building a “STRONG” operations team. If your Operations team is “STRONG” the GM, DOFB, or Executive Chef can focus on delivering the experience your guests expect!

Hotel F&B (Food and Beverage) operations refer to the management and administration of all food and beverage-related activities within a hotel. This includes restaurants, bars, room service, banquets, and catering services. The F&B operations are crucial for enhancing guest experience, generating revenue, and maintaining overall hotel reputation and quality. Key aspects include menu planning, food preparation, service standards, inventory management, cost control, and ensuring adherence to health and safety regulations. Successful F&B operations contribute significantly to the overall success and profitability of a hotel.

Verious F&b outlet need different strategy. Concept development and clear vision to be delivered. Menu Engineering align with Trendy concepts. Set standers operation procedure Train the staff well . Implement strick HACCP along with food watch . Cost cutting ,portion control ,food presentation, Sequence of service with set standers. Review the comments like, dislike There's always room for development. Staff motivation to be lead by examples. Hospitality obsession is behond imagination.

- Restaurant operation must be managed efficiently and effectively in order to deliver high quality food and services to the guest moreover while maintaining competitive edge in the market. - Maintaining competitive edge can be done by designing a unique and attractive F&B concept. - Concept should speak about the vision and mission and value of the establishment. - Special attention needs to be given while designing the menu keeping budgeting, cost control, target revenues and portion size. - Optimum Regular updation in menu seasonally, customer preferences and market trends.

Just want to make it clearly: "right" people. With "right" people "right" team we can face almost difficulty situations. Note: why the LinkedIn system needs more words. ??? Sometimes the simple is better

For an effective good running of an f&b operations , are peoples. Without peoples , we cannot satisfy customers , control cost or make profits . They are the stars of a success business. I focus on peoples , training , reward , recognition, trust and professionalism . Then objective of our business , what we want to achieve together and how we will make it together as one team.

Successful restaurants require efficient, holistic interconnected management systems. Clearly define your brand identity and concept. Design menus aligned with concept, price, and cuisine. Standardize recipes and kitchen protocols for quality and cost control. Orchestrate exceptional service through staff training, scheduling, table management. Implement reservations systems and CRM for optimization. Control budgets, inventory, revenues for profitability. Market through social media, promotions, events that reinforce brand identity. The keys are consistency through thorough training, seamless coordination between front and back of house, leveraging technology, and setting hospitality excellence as the top priority.

In restaurant F&B operations, the emphasis is often on creating a distinctive culinary identity that aligns with the restaurant's concept and target audience. Strategic menu development, incorporating customer preferences and staying attuned to market trends, is crucial for success. Efficient kitchen management, staff training, and maintaining high standards of service contribute to a positive dining experience. Restaurants also need to focus on ambience, ambiance, and marketing to attract and retain customers.

In my opinion, food and beverages are about expectations, consistently, trend and services, managing well, if we can control the cost and expenses better profit, killing Food and beverage is COST

Catering F&B operations are more about preparations (80%) and Services are only (20%). At preparation will including client need the rest are client expectations

Catering F&B Operations requires a fine balance between quality control, quantity estimation and managing customer expectations. - Sales phase: Where you learn about the client's needs. You need to set the right expectations which would allow for smooth planning and execution. - Operations phase: It is important to establish SOPs that can be easily executed, scaled and most importantly taught to any new team member. Personally, I've found that having checklists greatly reduced missteps for us. - Service phase: Delicious food will not be enjoyed if not presented palatably. The best operations team are observant on how guests are reacting to the presentation, this paired with direct feedback from clients will help you improve quickly.

Catering operations require meticulous planning and execution to deliver customized dining experiences at various venues. This includes understanding client needs, designing tailored menus, and coordinating logistics for events of all sizes. Key responsibilities involve managing food preparation and transportation, ensuring food safety compliance, and providing exceptional service at the event site. Flexibility and problem-solving skills are crucial, as catering often involves adapting to different locations and unexpected changes. Efficient staff scheduling and coordination with event planners help ensure seamless service delivery and client satisfaction.

In my experience cafe operations have one of the fastest demands of service. People will wait 15 minutes for an entree at a restaurant, but 5 minutes for a coffee is approaching unacceptable for a guest. Clearly understanding how to make all offerings executable within 30-60 seconds is imperative for customer satisfaction, and their confidence with your operation.

Managing a cafe involves creating a cozy and inviting atmosphere while offering a selection of quality beverages and light meals. Key operations include menu development with a focus on coffee, tea, pastries, and sandwiches, maintaining consistency in product quality, and ensuring efficient service. Inventory management and supplier relationships are crucial for maintaining stock levels and product freshness. Staff training on barista skills and customer service enhances the guest experience. Additionally, implementing effective marketing strategies, such as loyalty programs and social media promotions, can attract and retain customers in a competitive market.

1. Understand your target audience 2. Menu planning 3. Efficient kitchen operations 4. Staff training 5. Embrace technology 6. Quality control 7. Collaboration with suppliers 8. Stay updated with trends

Keep your menu fresh. ... Pay attention to inventory and cost control. ... Embrace technology. ... Encourage feedback and respond to it. ... Train your staff. ... Prioritize health and safety.

1.Follow up on our food hygiene every day. 2.Recognising the demands of the consumer. 3.The work flow is being planned and budgeted.

Regardless of the hospitality setting, several overarching considerations apply to F&B operations. First, maintaining stringent food safety and hygiene standards is non-negotiable to protect guest health and uphold the establishment’s reputation. Second, leveraging technology for inventory management, reservations, and customer feedback can streamline operations and improve efficiency. Third, fostering a positive work culture and investing in staff training can enhance service quality and employee satisfaction. Finally, staying adaptable and responsive to market trends, customer preferences, and industry innovations is key to sustained success in the dynamic hospitality landscape.