F&B cost control & revenue for hotels | Oaky

COVID Strategy Series: Hotel Food and Beverage (F&B)

Angelo Vassallo, F&B Manager at Fairmont Rey Juan Carlos I Hotel in Barcelona, shares his views on F&B cost control.

When you plan to reopen your food and beverage service, consider the costs associated with reopening your F&B kitchen, bars and restaurants, plus potentially reaching a new target customer. Optimal F&B cost control relies on accurately estimating your occupancy and adjusting your provisions accordingly.

Watch the video and the accompanying playlist for ideas on how to overcome the negative effects of the Covid-19 pandemic as a food and beverage manager.

Read the accompanying article:

Download the full ebook: https://www.oaky.com/covid-strategy-ebook-food-beverage

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