If the kitchen of a hotel is the “heart of the house,” then the F&B storeroom provides the flow of supplies to keep that heart beating. The storeroom is often viewed as just a place where ingredients and goods are held, but some purchasing pros say an organized storeroom with effective standard operating procedures can lower food cost a half point or more.
“Our F&B purchases are like putting money on the shelf, and it’s up to us to maximize the use of that money,” says Geoffrey Sagrans, assistant director of materials management at The Breakers in Palm Beach, Florida. “For every dollar in cost, you need about four dollars in sales to offset an average food cost. So you can save your hotel several thousand dollars a year by being diligent and efficient in your receiving and storage practices, and that’s money your hotel doesn’t have to make up for in sales later.”