GERT KOPERA , senior vice president of Dubai-based Jumeirah Group ’ s restaurants and bars division , highlights the following points when it comes to cost control for meetings menus :
F & B : MEETINGS AND BANQUETS
A MATTER
OF MONEY
Controlling costs for meetings and banquets is an ongoing and important task , and with escalating prices of core food items such as beef , seafood and produce , today it is more important than ever .
“ We look to maximize yield on products and research new versions of products that guests enjoy ,” notes Fernando Salazar , vice president , food and beverage , for Wyndham Hotel Group .
At Wyndham Grand Orlando
Resort Bonnet Creek , Salazar explains there are many different types of seafood the hotel team can source in Florida , so if the price of swordfish skyrockets they may consider temporarily removing that from the menu and replacing it with a similar fish that is less cost-prohibitive but just as enjoyable .
“ When selling menus years in advance for groups and meetings , the team will quote the price based on the catch of the day rather than committing to a certain type of fish ,” Salazar adds . “ This helps account for fluctuations in pricing .”
GERT KOPERA , senior vice president of Dubai-based Jumeirah Group ’ s restaurants and bars division , highlights the following points when it comes to cost control for meetings menus :
• Cost each menu properly before quoting rates .
• Train staff on cost-control best practices such as reducing overproduction and achieving better menu rates .
• Measure staff productivity and act on results .
• Invest in equipment to reduce running costs in the long term .
• Create adequate and secure storage areas to reduce breakage .
• Focus on selling available / leftover beverage stock .
Top Hotel Star Award 2014 DOMINO-LINE Silver-Winner
in category flexibility
Hold-Line Induction
Inductive warming technique for buffets and food counters
n perfect food presentation n heat retention technology n equipped with RTCSmp n precise temperature control of dishes
Top Hotel Star Award 2013 Hold-Line Bronze-Winner
in category profitability
n effortless installation n purposeful energy consumption enables high cost effectiveness n individual solutions thanks to the modular system n temperature variable from 50 ° C to 100 ° C
M A D E
B Y
… s t a y i n g a h e a d !
SCHOLL Apparatebau GmbH & Co . KG Zinhainer Weg 4 D-56470 Bad Marienberg Phone : + 49 ( 0 ) 2661 / 98 68-0 e-mail : info @ scholl-gastro . de www . scholl-gastro . de
Precise temperature control of dishes
For more information visit us at www . scholl-gastro . de … excellent quality always