There are a lot of ways how f&b staff can steal revenue on a daily basis. We could tackle it all, however some of it are somehow not quite applicable in GCC countries, so I came out with the following list that I consider to watch out for.
1. Punching the wrong item/s and give lesser value item/s and pocket the difference
2. Serve and collect while micros register is reading between shifts
3. Serve and put the cash payment to centralized tip box
As hoteliers we do have a lot of meetings everyday, in fact sometimes it's overlapping and we don't much time to implement what we have discussed. Try all below tips from Lifehack. Enjoy!
We all have meetings everyday. Meetings are supposed to be the best tool for you to communicate with your colleagues face-to-face and to come up with some great ideas. But in reality, team meetings actually cost more than you think such as…Continue
One of our primary concerns when it comes to increasing the f&b revenue is figuring out what was the ideal food or beverage cost, this will also eventually lead us to pin point where did your cost go wrong. By separating direct expenses, we can also verify the percentage share of payroll related and other expenses in your income statement or also known as profit and loss.
To establish the ideal cost, recipe costing and selling prices should be accurately set. Here’s the simple…