Essential Food Cost Control

Most hotel food cost control revolves around a transfer model. Inventory is counted monthly in every venue including one or more restaurants, banquets,...

To Each His Own: A New Day for Venue P&Ls

In the spring of 2016, the F&B machinery at Paséa Hotel & Spa, the Pacific Hospitality Group’s newest property, swung into operation. Its Huntington...

Sourcing: Resort at Squaw Creek Puts Down Roots on its Roof

Resort at Squaw Creek, a Destination Hotel, has added a new on-property rooftop garden program. The resort has always sourced fresh produce from its...

Cost Is Boss: Increase Food Profit Instead of Sales

What’s like doubling sales, only better? What if, instead of trying to increase sales, the focus instead shifted to significantly increasing profits? Consider that...

The Pricing Game

During my career I had the unique experience of working for a GPO (Group Purchasing Organization). This particular GPO focused on children’s...

Inventory 101

Inventory. One of the most critical components of running a business, but something that a number of operators have a real struggle with....

The Total Cost of Ownership

For years I have made it my crusade to educate others of the need to realize that the price we pay for the product(s)...

One of the Hot Trends for 2017: Food Waste?

It is that time of the year when all of the food critics, experts, consultants, and the self-proclaimed culinary gurus of the food world...