Hotel's New Resource is OUTSOURCE

Saving money, time and efficiency is another attribute of the “New Normal”

One of the hardest areas for the hotel business to manage with any degree of accuracy is the art of forecasting.  How can they? The tools they used in the past are now rendered moot due to Covid-19.

Over the past few months, I have been looking hard at “new normal” methodologies and how Rita’s Catering can fill voids in an effort to providing quality, value and convenient solutions to the beleaguered hotel segment.

There are conflicting pressures pulling in different directions on hotels today that are creating stress points or fractures.  From the limited staffs to handle the rising tide of inquiries coming in, servicing them and the expenses for management to justify on bringing that staff back.

Most notably, the F&B teams to accommodate this seeming “surge” but can its revenue be forecast? It is a real problem for management to wrestle with on many fronts as to when to bring back staff or not? But then again, this is the time to get creative, take risks and watch the cream rises to the top while the others rot on the vine of the status quo.

For decades hotels have willingly outsourced critical aspects of the operation in areas they had no core expertise in like IT, CRM, Data Intelligence, HR Screening, Social Media, Audio Visual and more. In light of this devastating pandemic’s aftermath hotels and operators are looking to cut closer to the bone at what other areas can be outsourced to make the operation run more efficiently and control costs? The white elephant sitting in the corner of the hotel lobby is none other than the Food and Beverage Department. What? Painful? You bet!

Let’s look at some facts, not trends, that are making the case for this strategy:

·       According to the AHLA (American Hotel and Lodging Association) close to 70% of under construction stock in the hospitality sector is made up of limited-service hotels.

·       Increasing labor costs are one of the biggest challenges for hotels today.

·       The profit center is in rooms and the majority of expenses are in F&B.

·       Existing hotels with F&B outlets are closing, revamping or re-purposing the space.

·       To operate a kitchen with a full staff from dishwashers to executive chef is now prohibitive.

So back to my original point being if you cannot forecast and the operation is losing money, what do you expect an owner to do?

MAKING THE CASE FOR OUTSOURCING F&B:

Speaking for Rita’s Hospitality Group, we have been in business in Boston for over 50 years doing off site catering for literally every segment of business you can think of from weddings, to graduations to bereavements, to University mega conferences, to serving champagne and caviar to Royalty flying private jets in from Asia into Boston. Rita’s has the distinct advantage of having kitchen space, staff and a delivery infrastructure that nobody else has and we can service multiple locations with ease. Here are a few other benefits to consider when looking to outsource such an important and visible part of your operation.

·       Aside from the cost savings (no gratuities either) Rita’s can align with your property and client’s expectations because we have experience in working with a broad and diverse client base.

·       We are a turn key for YOU…. a trusted resource who has your client’s interest in mind.

·       Apps and online tools to order a wide variety of food items to meet the demands of a health-conscious generation.

·       Payroll, benefits, HR issues, training and more will now become someone else’s headache.

·       Improved efficiencies are vitally important when one provider, like Rita’s, can respond quickly to last minute changes…this is what separates us from the rest. We respond QUICKLY!

·       Better value…Rita’s is known for its quality food made from scratch daily is our company ethos and a family friendly team you will enjoy working with.

In this world where new ideas and methods are essential for survival, the confluences of profit, cost containment, employee morale, customer satisfaction and new operational efficiencies has never been so urgent as it is now. 

Out sourcing F&B doesn’t seem so strange anymore now does it?

Give us a try, you will not be disappointed. www.ritascatering.com

Joseph A. Rogan, Vice President Sales & Marketing writes frequently on issues relevant to the Hospitality Industry, Catering and current events impacting business today.

You can reach Joe via e-mail: [email protected] or call 617-571-1294 m