CROWN RESORTS LIMITED
136 once Sydney opens its doors , Crown Resorts optimises spending by buying in bulk and consolidating brands for base kitchen ingredients . “ We work with our chefs to choose the most premium ingredients , then go for critical mass and volume to negotiate prices ,” Tuszynski says .
When an innovation opportunity crops up , Crown Resorts takes it . It is working alongside its chief stakeholders to find a solution for a food quality problem : employing a chef on the loading dock for all quality assurance ( QA ) inspection at its Melbourne property . The role reduced quality issues by 66 % and ended up replicated for the Perth and Sydney locations .
Crown Resorts has also been able to minimize food waste by taking advantage of opportunity buys to feed its 12,500 members of staff , which it does complementary . “ We have to be on our toes to ensure we take advantage of opportunities when they occur ,” says Tuszynski . “ But also when something is about to hit us and have a risk management plan to execute .”
The food industry can be extremely volatile , something Crown Resorts
tempers by being compliant and risk driven . With a catalogue of over 30,000 items , the company relies on technological tools . Changing to barcode scanning has allowed it to “ take the supply chain to the next level .” Force to Pay ( F2P ) systems let the company do due diligence for its supply partner onboarding process and manage its contracts and spend analytics . “ The tool has given us good data and lets us effectively manage our catalogue ,” Tuszynski
DECEMBER 2020