Labor and Profitability from Hotels to Restaurants
Being a hospitality or catering foodservice professional isn’t just a career. It’s a passion. Even when hotels are more crowded post-pandemic, hospitality and catering businesses are trying to appeal to customers while streamlining labor.
So what sets excellent caterers, restaurants, and other hospitality-minded operations apart from the competition?
Even the top-rated hotels know it’s more than the meticulously poured-over cuisine, beautifully plated meals, or brightly smiling staff that keep profit margins healthy. Instead, it’s the ongoing drive to improve and to grow in a market that very well may be the epitome of that time-old cliché, “feast or famine.”
One of the best ways to accomplish those goals is to consider the time and labor, or lack thereof, affecting year-over-year growth. So, when sharpening your pencils for this year’s budget, consider these three things to help you expand profits for your hospitality, catering, or foodservice establishments.
Time Is Money
It may be no surprise that almost 90 percent of restaurant owners expect to need new employees in 2023 and hope they can find qualified applicants. Luckily, the labor market shows signs of improvement, but most commercial kitchen operators are still looking for restaurant staff.
Hospitality and catering experts have seen the light though: Saving time equates to increased profits.
An ideal way to expand a beverage program’s profits is to invest in coffee machines that deliver high-end java but don't require specialized training or baristas. Instead, bar and beverage operators can cater to the needs of a highly trending market by using intuitive coffee machines. Even better, many different styles of commercial kitchens and hotels can improve the quality of their coffee without increasing overhead.
Meeting Today's Demands
Now more than ever, foodservice is built on the demands of delivery and takeout. To meet these demands, it's important to make sure both the back of the house and the front of the house are well-equipped to manage the demand for take-out -- safely and efficiently.
Almost half a billion people in the United States use a mobile phone, and at least 100 million of those hungry hands tap away at their devices in search of take-out food regularly. In fact, many people ordering take-out use mobile food apps like GrubHub, DoorDash, or Uber Eats at least twice a week. So what does this all mean for the mobile foodservice market?
Even in hospitality settings, busy customers who want to maximize time are willing to take advantage of mobile, touchless service. In essence, that is basis of room service. Beyond the traditional, though, offering mobile ordering and pick-up allows customers to conveniently pay for food through an app without taking time from your staff who are waiting on guests in person. The next step is to ensure pickup can be just as simple, and that's what a heated pick-up cabinet can do.
Happy Wife, Happy Life
Weddings are a big part of Florida's hospitality industry. In addition, many hospitality peers would agree that wedding catering may be one of the most stressful in the food and beverage industry. It can be an exciting, fast-paced, and rewarding working experience seeing two families become one. However, finding new employees sometimes takes a lot of time and money.
So, with the catering services market expected to reach $908 billion globally in the next ten years, it's more important than ever to make sure your foodservice team is ready, and the right bar and beverage systems can help keep wedding guests happy, and the bride and groom even happier.
Perlick Corporation provides premium quality bar and beverage solutions perfect for luxury events such as weddings, and those solutions are also available as part of their mobile bars. With bar and beverage revenue growth expected to grow by over 100 billion by 2025, bar and Beverage operators can take the party just about anywhere using the same principles as the original Tobin Ellis Signature Cocktail Station. Sleek mobile units allow staff to relocate and configure bar service in various locations.
See it live from the NAFEM floor:
The Eaton Team has time and money-saving solutions to help hospitality-focused foodservice operations maximize labor, develop institutional efficiencies, and ultimately make guests happy during the course of an event.
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