In the hospitality industry, whether you are running a hotel with food and beverage services or a managing full service restaurant or managing a catering company, pricing food is always the key to profits and it’s more important than ever before.
This combination of unpredictable external factors and evolving customer demands are creating problems for hospitality professionals. Food service operators need to stay aware of consumer preferences and try to source the trending and popular ingredients from local suppliers, all while managing their food budgets in a volatile market with ever-changing commodity prices.
Centralized purchasing offers more opportunities for businesses than decentralized. “There were a lot of independent operators who were buying different levels of quality” from a wide range of suppliers, he recalled. His goal was to establish standards and work with brands already familiar to consumers rather than those geared exclusively for business use.
The commodity market for staples can always impact product costs and hotel operations. At Source1 we suggest alternatives and our volume leverage can maximize availability for our customers.
By rejecting products that don’t meet these (among many) standards, a chef sends a message to the supplier that can result in higher quality ingredients being delivered to their location.
Ingredients • 12 ounces McCain® Sweet Potato Fries • 2 cups grated cheddar cheese or as needed • ½ cup chopped red onions • ¾ cup sour cream • ½ cup chopped tomatoes • ¼ cup bacon bits • ¼ cup sliced, pickled jalapeños Directions 1. Prepare sweet potato fries...