We are all highly focused on the risk in catering around food safety. However, food’s risk profile is not just to do with cooking, storage etc. food has a financial risk. For instance, not keeping control of your supplier management can see prices increase without a business knowing. , These can be subtle but all have an impact on your bottom line. Another area I see being missed is the cost of supplies sitting on shelves, if cash flow is an issue for you, or you just like to keep an eye on it, this is an easy way to increase cash flow by reducing the non-essentials on your selves, every little bit helps no matter how big or small the business is. Example, if you have a chemical that’s usage is one 5ltr per month and you have a carton of 4 on your shelf then you have 3 x 5ltrs of non-essential cost on you shelf, times that say by a number of sites and the cost increases, you get my drift. Both these, plus many more cost related questions are asked in the HSMS hotel service evaluation.
2015/16 is fast approaching, budget time is upon us. Now is the time to have a look at hotel services, are you running efficiently both from a $ aspect and customer satisfaction? Are you looking to change your labor structure, do you need to change your service delivery to suit this? HSMS
We are slowly seeing baby boomers take up spaces in retirement living, the potential next place will be aged care, my next blog will delve deeper into this topic.