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10 Dos and Don'ts for Managing Hotel Food-and-Beverage

A hotelu2019s food-and-beverage agenda depicts a remarkable opportunity for hoteliers to push more profit and revenue.

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10 Dos and Don'ts for Managing Hotel Food-and-Beverage

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  1. 10 Dos and Don'ts for Managing Hotel Food-and-Beverage A hotel’s food-and-beverage agenda depicts a remarkable opportunity for hoteliers to push more profit and revenue. With restricted resources, low margins and quick drafts of culinary trends, it can be daunting to examine where and when to assign your investment. To help you steer the tough terrain, we have outlined the insightful five do’s and don’ts of Food and Beverage management. Keep reading to figure out what you can and cannot do to manage your hotel food and beverage efficiently. A-List of the Top 10 Do’s and Don'ts for Managing Hotel Food-and-Beverage Continue reading to find out the top five do’s and don’ts of Food and Beverage management besides, f&b service training: • Do Not Hire Impulsively Hoteliers will frequently hire freshers and experienced employees for Food & Beverage positions, however, it can be a huge risk. You need to be careful while hiring to ensure the whole team succeeds and works as a team. Some hoteliers will hire an F&B director with no front-of-house expertise and experience, or even kitchen experience. Make sure that you hire smart, professional, experienced and efficient employees that can lead the team to thrive or freshers who are keen to explore and learn. • Do Not Cut On Training Hiring the right and smart employees doesn’t mean they will not require training. It is essential to train your staff and let them integrate into your hotel. A lack of training can cause

  2. loss, lower staff morale, poor customer experience, higher operational costs, and more. So make sure that you do not cut slack on employee training. • Do Not Skip Meetings Daily meetings are often overlooked in the hotel food and beverage industry, however, it is recommended to not skip these meetings. Attending and organising the meetings is essential as it helps the team to stay integrated and on the same page. Communication is the key and any modifications should be discussed and addressed to the entire team to avoid chaos and confusion. • Do Not Forget to Try and Taste Before serving the food items to your guests, it is advisable to try and taste everything available on the menu. Your guests will have endless questions regarding the food items so make sure that your team can answer those questions. They cannot do it without having firsthand experience with the food items or will be able to suggest them. • Do Not Avoid the Finances Make sure that you do not avoid the finances and conduct meetings with your staff to discuss and address important details related to finances. Conduct a meeting to address your expenses and revenue with your team and rectify any issues to avoid huge losses. • Do Listen to Your Customers If you don’t survey and listen to customers’ feedback, you will not be able to retain them and they will go to your competitors. You are serving these customers and if they find something is not working for them, then listen to their requirements and offer them a solution or make the necessary changes. • Do Stay True to your Image Do stay true to your brand image by offering your guests top-notch services and high-quality food items. Keep your menu items lip-smacking, fresh and inviting. Ensure that your menu is updated frequently and your team runs specials on special occasions to match with the trends. Curate a menu that is appealing to most of your guests so make certain that you do your homework before creating your menu. • Do Keep it Clean Just as customers are looking for hygienic hotel rooms, they are also searching for tidy and clean Food & Beverage outlets that take food hygiene and safety thoughtfully. Your restaurant should be certified in food safety and drive routine inspections to ensure that all sites are hygienic and clean.

  3. Do Maintain High-Quality Standards • Today’s clients need top-notch quality products. While high-quality items undoubtedly can cost more, overlooking or cutting slack in this area will cost more in the long term. If you make your guests unsatisfied or unhappy, then they will not return and go back to your competitors. So ensure that you maintain high-quality standards. • Do Remain Consistent Ensure that your staff are aware of the plating representation and portion. Do remain consistent so keep a record of your recipes and ensure high-quality services. Your presentation of food items should remain consistent for all customers. You can take pictures of your menu and every single food item so that everything remains consistent. Connect with a leading, reputed and the best restaurant training app to ensure your employees operate efficiently without any disarray or confusion. Contact Pocket Trainer to improve the functioning and management of your food and beverage outlet as they make the required changes by training your employees and offering robust tools and technologies. Source Url: https://www.articletrunk.com/10-dos-and-donts-for-managing-hotel-food-and- beverage/

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