Food is one of the primary aspects of a hotel business, and a major attraction that brings in customers. Its always nice to feature a top item in the menu or executive set lunch in Singapore and lure customers, but a lot depends on the success of failure of that particular item. Preparing a top notch food item for the menu requires cost, and poor management will result in the budget going out of control. The damage would have been done soon before you even realized it. Therefore, its important to keep track of the items being offered, their demand, the cost required and the resulting sales. The following tips will help hotel owners from cutting down the budget on food.
Monitoring the inventory
Inventory is where the products required to cook the food are stored, and experienced hotel professionals and chefs can track the progress just by looking at the changes in the inventory. They can run a set of dishes for a certain cost and keep the costs down by using not so different variety of ingredients. Soon, it is possible to notice what dishes are doing well and which ones have hit the mark well enough. It governs the decision to introduce a new expensive dish and making sure that it has the potential to perform well. An organic and flexible strategy, methods and connections between the inventory, kitchen and the menu list can work wonders when it comes to saving some costs of food.
Making the orders
Restaurants which provide international offerings often run into some kind of issues with the exchange rates. This is particular true for the European countries where the currency holds strong. Owners can get smart when it comes to making their orders and look for direct buying options where there is no middle man involved. Bulk purchasing often gives you an advantage to buy more for less. Make sure that the ingredients ordered match well with the restaurants vision for the coming season.
Minimizing the waste
As far as the kitchen ethics go, it is important to teach every members the importance of a single piece of food product. A few grams of food wasted everyday can accumulate upto kilograms for a month and about a tons for years. Following a disciplined code is the fastest way that hotels can minimize the costs and balance their menu for profits.