Food & Beverage Operations

Braidwood has extensive experience and knowledge of Food & Beverage operations working with our clients to develop standards of operational excellence.

As with all areas of hotel operations; developing standards and levels of expected performance as well as internal controls in the areas of purchasing, pricing, and food cost for example are important factors to consider. Some hotels will establish controls for the overall F&B department whereas others will view each outlet as an individual operation and profit centre. The latter is perhaps the best approach as it gives the hotel the opportunity to view the contribution of each outlet or department to the overall operation.

The development of Hotel Food and Beverage operating standards starts with menu planning and design and must fit within the hotel’s overall marketing plan as it relates to F&B operations. An understanding of menu engineering is important so that menus can be adjusted; eliminating items that under perform.

Hospitality Food & Beverage operations vary greatly from full-service operations that include restaurants, bars, room service and catering to providing a simple continental breakfast in the lobby for in-house guests. It is also common for hotels to lease out their internal food & beverage operations or simply encourage their guests to use restaurants and bars within walking distance from the hotel.