It is not uncommon to observe hospitality operators and department managers adopting a procurement strategy rooted in conflict and competition rather than supplier partnership. This strategy seeks the best product price through the application of continuous pressure on the supplier, and while this may seem like a logical stance, in reality, leveraged negotiation is only one piece of a comprehe Read More »
This week's hospitality best practice focus highlights the use of Purchase Order Workflows to exert control over the purchasing process by ensuring that corporate standards and budgetary guidelines are being consistently maintained. Additionally, there are a number of secondary benefits that your organization will achieve by embracing this best practice, as outlined below. Read More »
Generating periodic food cost percentages is likely a common routine for most food service operators. While establishing these costs is highly valuable, the mere act of calculating food cost figures does nothing to lower costs, unless the underlying causes of food cost variances are identified and eliminated. The difficulty with doing so is that identifying these variances is not always an ea Read More »
Often times we have found that food service operators believe that procurement strategy should be based on conflict and competition rather than partnership. In other words, some operators believe that getting the best price means nothing but hard negotiating and keeping a supplier’s proverbial feet to the flames. In reality, negotiation is only one piece of creating a larger, more successful Read More »
In this age of increased competition, reduced family budgets, slashed business travel and rising product costs; some operators may be tempted to think that they can’t afford to implement an employee accident prevention program. In fact, just the opposite is true. Read More »
When it comes to food and beverage purchasing management, Seva Procurement has often found both hotel and restaurant operators unfamiliar with how to construct the best purchasing programs for their operation. As purchasing management is a critical component of food cost control and overall hotel or restaurant profitability, these operators fail to maximize their potential food service or hote Read More »
There is a critical difference between financial accounting and financial management/cost accounting, though this distinction is not always fully realized by some restaurant operators and managers. Read More »
