| Outsourcing F&B Of A Hotel | | | | standard will contribute constructively to the hotel's |
| A hotel is supposed to focus upon its lodging | | | | image. |
| services, that being its core business.Visit Here | | | | Keep a check on the kitchen staff |
| It is obvious that all other businesses including the | | | | Kitchen staff loitering in areas other than the kitchen |
| F&B department are meant to support this | | | | in shabby attire is not a pleasant sight to customers. |
| business goal. But, the fact that F&B facilities | | | | Allow them specific time to relax and ask them to be |
| can augment the room occupation in hotels is often | | | | in the kitchen for the rest of time. Lengthy calls must |
| overlooked. This is all the more true in case of | | | | be banned, and restricted to a specified time. Also, |
| convention centers and resorts. | | | | make sure the kitchen staff is shipshape all the time. |
| The slack season can be overcome by marketing the | | | | Liquor norms |
| F&B facility of the hotel. The presence of a | | | | Since liquor is served in the restaurant under the |
| good eating joint in a hotel widens its customer base | | | | license of the hotel, the restaurant lessee must |
| manifold, and allows people not interested in lodging, | | | | provide training to the liquor servers, and provide the |
| getting interested in your hotel. | | | | hotel owner with the documentation of the training |
| The F&B revenue in hotels is neglected because | | | | including the course name, content, instructor and the |
| it is presumed that profits from it will never be able | | | | employee identification of the attendees. |
| to match up with those of the rooms division. Unlike | | | | Unacceptable behavior on the part of the restaurant's |
| stand alone restaurants, hotels pay no heed to the | | | | liquor servers might negatively affect the hotel's |
| profits from F&B. Definitely, promoting a hotel in | | | | image. |
| its entirety seems to be the more intelligent choice | | | | Jointly market the hotel and restaurant |
| than simply promoting the restaurant of the hotel. | | | | Since an increase in revenue of any one will mirror |
| While the room bookings contribute to a massive | | | | the revenues in the other, it is necessary that the |
| 70% of the hotel's revenue, the restaurant is | | | | hotel and the restaurant be publicized together. This |
| considered to be doing extremely well even if it | | | | can be carried out through various promotional |
| earns a mere 20% of the hotel's total revenue. | | | | methods. Make the front desk staff of the hotel |
| Improvement of the F&B operations of your | | | | distribute discount coupons for the restaurant at the |
| hotel is definitely not a one step effort. These norms | | | | time of check in. Rooms must have a menu of the |
| might be of help. | | | | restaurant with its open hours and room service |
| Restaurant should have a hotel guest list | | | | menus made available to guests. Vehemently pursue |
| Many times customers charge bills to their rooms. It | | | | the promotion of the twins as a whole, particularly |
| is necessary for the restaurant staff to know if the | | | | during slack season. Try to include tailor made |
| guests have indeed registered in the hotel and have | | | | breakfast in the room rent, and make available |
| credit available with the hotel for the charge of the | | | | professionally made menus in the food and beverage |
| restaurant. For this purpose it is necessary that the | | | | service of the meeting rooms. Try to include a |
| restaurant staff has an updated list of the hotel | | | | representative of the restaurant in the committee |
| guests. | | | | meetings of the hotel. |
| Restaurant should have control over small things. | | | | Make an asset out of the restaurant |
| Little things make a lot of difference. Like the | | | | To extract complete benefit from the restaurant, it |
| temperature inside the restaurant. The restaurant | | | | is necessary that the restaurant and the hotel be |
| should have control over such seemingly petty | | | | looked upon as a single entity and be advertised |
| matters, instead of going with the hotel. This is so | | | | together. This advertising budget must be fixed |
| because the requirements of the hotel and the | | | | according to individual stakes. Analyze and reallocate |
| restaurant might differ. | | | | these expenses each month and be fair in the |
| Keep the staff uniformed | | | | practice. Do not lease the F&B operation only to |
| A non-uniformed staff betrays the un-professionalism | | | | collect rent and escape the hassles of running the |
| of the eating joint, so make it mandatory for the | | | | venture. The restaurant will contribute to the overall |
| staff to be uniformly clad. Insist on standard | | | | profitability of the hotel. Keeping this in mind, create |
| footwear and accessories, with professionally done | | | | an asset out of the much maligned F&B facility |
| name tags that carry the hotel or restaurant's logo. A | | | | in the hotel. |
| well-groomed staff with a particular behavior | | | | Wrap up. |