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Better Purchasing
- With the increasing
pressures on hoteliers to find new
ways of getting business and the amount of time they devote
to this crucial
side of their business, less time is spent keeping a control
of material costs. Even in the kitchen, the Head Chef is now
often found devoting more and more time to cooking because staffing
levels have had to be cut, wage costs reduced and he/she is
spending less time comparing food cost prices to ensure the
hotel is obtaining the best value for money.
Our work involves checking on all aspects of suppliers' performance
and a careful analysis of invoice
prices with a view to achieving better prices and bettter quality.
There are also many more areas where checks and controls can
save money, not only on foodstuffs but also beverage supplies,
janitorial supplies, stationary etc. In fact any commodity that
is in use throughout the hotel.
Reduction of Other Overheads - In some hotel
operations, not enough management time is spent on reducing
overheads. At Bottomline Solutions,
we have the skill and knowledge that will ensure a reduction
in your overheads. |
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