2/3/2012 11:37 AM
One of our owners told me recently that Food and Beverage generates 35% of the revenues across his company's hotels. Which prompted me to go find this free online book that Google has put up on the web. It doesn't contain the whole book, which may be just as well, since the sub-title is "2001 ways to save money" or something like that, and you haven't got time to wade through all of it.
But, it's a useful tool to point your Food and Beverage managers at.
It includes some good common sense stuff like this:
"Help your staff to understand what it costs to run a restaurant. Show them the invoices for utilities, insurance, food, beverages. If they understand just how expensive it is to do business, they'll be better prepared to make cost decisions."
CLICK HERE >>
The Food Service Manager’s Guide to Creative Cost-Cutting
The Leadership Coach*
*Who’s The Coach? He runs the The IHG Leaders Lounge – a unique leadership development platform for hotels owned or managed by IHG. And he’s our guest blogger, sharing leadership and business improvement tips here, for use in IHG-branded hotels. Got a leadership question he might be able to help with? mailto:firstname.lastname@example.org