Hoteliers’ Strategies for Increasing F&B Sales
Program updates for Food & Beverage: In order to maintain quality service and guest expectations, hotels must adapt their current programming in light of the lack of readily available staff. It can be accomplished by looking for food prep vendors that offer sous vide solutions, such as Cuisine Solutions, that relieves hotel management of some of the pressures caused by the pandemic, including labor costs and food inflation. Managers can free up their staff to complete other tasks in the kitchen and dining room when they have pre-pared, quality assured solutions.
For understaffed F&B hotel teams, sous viding is a great way to prepare quality food without extra steps or procedures. A chef with proper training will find sous vide to be a fast, efficient way to prepare quality food. Sous vide also reduces waste, something that food leaders are increasingly concerned about. These meals help reduce waste by 20-30 percent due to innovative packaging methods. Additionally, chefs can save 15-20 percent of the natural juices from the foods during cooking, which eliminates the need to purchase additional products to enhance the meal. Furthermore, these programs also help alleviate many global supply chain disruptions.