Hotel Expenses

When people hear the term food cost, they generally think of the simple calculation of cost / selling price = food cost %. This calculation does little more than give you a percentage. Understanding and controlling food cost is much more complex.

Internal controls in your hotel are critical and they need to be designed to keep your assets safe and your money where it belongs – with you and not in someone else’s pockets.

By Guest Author, Patrick McClary – Executive Chef, Caesars Windsor

If you have an idea for a story/blog drop me a note and let me know what you want to write about and maybe we can publish it.

When people hear the term food cost, they generally think…

 

Controlling the beverage cost is a big deal in hotels. People like to drink and that’s great for the bar, but you have to remember the people serving your drinks need a tight set of checks and balances or else they will help themselves to your supplies. It’s just human nature…

Being a branded or franchised hotel is an expensive endeavor. Especially when you consider the average agreement is 20 years in duration and you’re on the hook for the fees outlined in your agreement plus anything else the management company throws at you.

When I say on the hook, I mean they…

The chapter below is an excerpt from my new book. It’s fiction but some of the characters and story lines are based on people I have worked with and events that have taken place in the hotels I have worked in. The book is a fable about a hotel manager who has some very bad habits. He must change…