According to the National Restaurant Association 2017 Restaurant Industry Outlook, a gradually improving economy will help restaurant-industry sales continue to advance in 2017, but hotel operators with food and beverage programs continue to face margin pressures, a tightening labor market and some lingering consumer uncertainty.
In this kind of environment, you need every competitive edge you can get. Have you considered any of these tips for saving money on food commodities in your hotels?
- Are you negotiating food costs up-front?
- Are you buying raw ingredients and cutting and prepping them on your own?
- Are you getting the same discounts as your large competitors?
Read more helpful hints, drawn from information published by the National Restaurant Association, for how to keep food costs under control. You will also learn how Source1 Purchasing will help you reduce costs and how you will benefit from a collective buying model that will make your food and beverage programs more competitive.