How to manage a hotel’s F&B operations

Routinely check food dates and don’t overcharge for wines

A hotel’s food-and-beverage operation can be called a “halo effect,” helping to position the property in the market in a positive way. But it can work in a negative way too. F&B can enhance or damage a hotel business. If the restaurant gets creative and makes something different, such as its own “homemade” dressings, uses local produce in-season, or buys fresh breads instead of offering familiar, ubiquitous rolls. Many guests value an authentic local experience.
GMs can improve their hotel’s F&B standards by routinely touring the kitchen and checking that food items are stored wrapped, with dates clearly visible. Uncooked chicken breast must not have blood running close to other uncooked food, for example. Freezers and refrigerators must be well lit so it’s easy to find items and identify dates. As for wines, guests will resent having to pay three times as much for a wine they can buy at a supermarket.
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