An understanding of comps and voids is key to loss prevention in the restaurant business. What restaurant manager hasn’t had a night when your server approached you right before checkout with an appetizer comp that he didn’t tell you about? Or that time your till was short $7.99 because of a void you forgot to enter for a dish the cook never made?
US hotels contribute to the generation of 131 billion pounds of food waste every year, resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.
Experts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands?
Amid the tumult of a chaotic global hotel market, brands of all sizes are reckoning with myriad unexpected factors — worldwide supply chain disruptions resulting in temporary inflation, nationwide labor shortages confining operations, and regional lingering restrictions limiting growth — each making the global recovery slower than expected.
We take a look at utilizing supplier management and purchasing to mitigate cost price inflation, and how operators are using technology to streamline processes and improve efficiencies.
Using spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise.