FOOD & BEVERAGE
Rigby also suggests being strategic to make sure you know exactly what is driving up the cost of an entree . For example , maybe it ’ s the cost of the bun . “ Do you need to find a different bun to bring the price down ?” he asks .
Speaking of burgers , which normally are one of the most popular items on a menu , what about having at least three different burgers on the menu , Rigby asks . “ Have one at the entry level price , then a deluxe , and then a blowout with truffle fries or short rib and all sorts of delicious things ?” he suggests .
Adam Petta , director of culinary at EVENT Hospitality , parent company of QT Hotels & Resorts in Australia and New Zealand , says hotel F & B leaders need to be mindful of the supply landscape . “ We are always mindful of the supply landscape and its ongoing challenges ,” Petta says , adding that you also must look at the cost of logistics , of transporting materials to your kitchens .
“ We have placed emphasis on working closer than ever with our local growers , providers and suppliers to ensure the best product at the best pricing ,” Petta adds .
LESS IS MORE Creativity not only means reengineering menus to please customers but to also deal with
IF YOU NEED TWO BUNCHES OF PARSLEY , YOU BUY TWO BUNCHES OF PARSLEY , NOT A CASE .
– GREG GRIFFIE