Rewriting the Rules of Hotel F&B | Founder of Award-Winning Auden Hospitality | Podcast Host | International Keynote Speaker
Is continuing to drive efficiencies really the best approach for food & beverage profitability. Simple answer: No As we move into 2025 we have to start focussing on these three things: 1/ Innovation 2/ Storytelling 3/ Community This video shares more about how I answered this question at last weeks Hospitaloty Assest Managers Associatiom Conference panel talk on F&B Trends.
Garin Dart
1mo
Absolutely agree! Do NOT place cost above quality, Profit will come from quality food, beverage and service. Spend as much as you can afford to make sure you have the right team, the right quality local, sustainable food offer and the best quality drinks.
Director at Le Pommier Hotel
1moHaving dealt with "cost saving" saving consultants in the past all I can say is this... If you invest in a good head chef and a good general manager you dont need consultants to manage your food purchases, restrict your F&B offer or tell you to buy cheap mass produced, low quality carbon emitting food , I cant count on my hands how many businesses I have kicked out "food cost saving consultants" You can save all of that cost by entrusting your team to deliver innovation, great food and beverage and great service. If you have a profitability problem you have either hired the wrong people to run your business or you have hired the right people and have held them back from doing their jobs...