What are the main aspects of increasing revenue and reducing expenditure in hotel kitchens?

Hotel throttling under the current situation of hotel catering industry

20 13 in the second quarter, the hotel ushered in a cold winter. For hotels, the key to solve this problem lies in how to "increase revenue and reduce expenditure". So how to implement "throttling" and how to strengthen internal management and improve core competitiveness?

1. Should the hotel lay off staff?

For the current situation of hotels, the first thing that comes to mind is layoffs, but is this really the solution to the problem? The answer is no, of course. At present, many hotels and restaurants are laying off employees. If we really receive a big order, the lack of manpower will lead to a decline in customer experience, which will definitely affect our reputation. Therefore, layoffs are not desirable.

Second, how to recycle?

The spare parts management of guest rooms is also the place we should pay attention to in cost control. If thousands of spare parts are transported, used and kept every day, there will be cross-contamination, improper cleaning, scratches during transportation and washing, moisture and mildew during storage and other problems, which will increase operating costs. Can scrapped items be reused? For example, change discarded sheets into pillowcases, and combine one-sided damaged pillowcases into one. The impact of spare parts management on cost is also an aspect that we can't ignore.

Third, how to control unnecessary waste?

Most of the room supplies in our hotel are distributed according to the standard dosage, which not only satisfies the guests, but also causes hidden waste. Such as toilet paper left by guests, unused soap boxes, combs, etc. In a word, we should allocate disposable goods as much as possible according to actual consumption, so as to achieve our goal of reducing waste.

Fourth, how to reduce procurement costs?

Purchasing is the biggest expenditure of the hotel, so the purchasing department is also the core department of the hotel. How to reduce the purchasing cost when the hotel's income is not good is a headache for every finance and purchasing. Two days ago, I heard from a financial friend that they used a platform of BTG Group called Shoucai. Com and let me pay attention to it. After reading it, it really covers the food and goods procurement needs of most hotels and restaurants. It is true that now is an era of network explosion, shopping can be done without leaving home, and hotel procurement is not impossible. We can also reduce our procurement costs through centralized procurement, and we should unite to keep warm in the cold winter of hotel revenue.

Above, I just listed some small aspects of hotel throttling. In the cold winter, hotels should "open up sources" externally and "cut down on expenses" internally. Now is the test period of hotel catering industry, and all our hotels should spend this winter together.