Focus F&B Coaching

Taking on a project to reduce food waste in professional hotel and restaurant kitchens may not seem like an exciting project, but, if done correctly, can improve quality and dramatically reduce costs. The cost of food is one of our biggest expenses on the F&B P&L statement. As a food and beverage professional, how much time do we spend looking into this? At times, I am sure most of us complain about the fact that we never have enough money to buy all the supplies we need; I know I did! We need a new display stand, extra equipment, more glassware, there always seems to be something, but often we are throwing that much away on a daily basis by not taking enough care of one of our most expensive and fastest deteriorating products--food. There are several ways you can approach this, but forming a food cost team is the easiest ways to attack this. Get the team together and make sure you have thoughts and opinions from all sides. Invite someone from the purcha...

We are all very busy and have a thousand things going on in our business. One day, we step back and look at our operation to realize that is it not what it used to be – or what it should be! It is not your fault. In the whirlwind that we call daily life, it is too easy to get caught up in all the minutia. It’s always something, right? Hiring, firing, Chef yelling, bad comments, health inspector is here again, the food delivery is late, or simply too many guests and not enough staff. Who has time to really sit back and evaluate and consider what our guests really think about our operation? The one, into which I put so much of my blood, sweat and tears. The one where I spend most of my time, more than I do with my family. What are my kid’s names again? All kidding aside, I think we have all fallen into this trap at some time or other. Let’s remember the reason we are open, and why we have jobs. The  main thing  is happy customers. What is the need of the ...