It is certain that part #1 was highly controversial, but at the end I’m just exposing nothing but the truth, so here I go with the second part for those who are into making money for their companies:
---Everybody loves a good show, so why not making a show cooking, this will get the Client closer to the Cook, as well as you practically don’t have any diminishes left, make sure that the cooks brings out the most freshest catch of the day (which is better and cheaper), believe me, you will raise up value and end up with some savings. Following this line, you can cook the most beautiful and tastier Spanish Paella right in front of your Customers, remember that rice is so much cheaper than seafood, and if you make it the professional way, this can turn into a once in a lifetime experience for the Clients.
---Call up sponsors for a sports event, they will be bringing free product, free gimmicks and make sure they bring a bus full with beautiful models (just a couple hundred), it’s a 3 ways win-win, your Clients get the most of it, your costs get much more relieved and your Supplier gets more market presence.
---Usually Americans are pretty punctual (bravo for that), so for a private event, make sure your Bartender prepares a good amount of exotic cocktails served right at the entrance, this will help in a flowing Guests traffic, less initial pressure for your Bartender, happier Clientele (as they get served in no time), and a lower production cost, so everybody’s happy.
---People commonly have a huge fear on widen up your buffets variety, they believe that people eat even more, that is totally incorrect, everybody has a limit, and no matter what, you will end up reaching that limit, so offer a wider variety and prepare less, I’m sure your Client will most appreciate it (but please, don’t be allergic to write the name of every dish, this is Customer caring).
---House wine is always a taboo, if you buy the cheapest, people don’t like it, but if you buy a “better one”, your cost will skyrocket out of this planet. Look over for small or very new wineries, they usually produce an extremely good quality wine at a much lower cost, take advantage on it, as you will end up serving a good quality wine without spending more (and you will assist the winery to grow).
---One of the best kept secrets in the All Inclusive industry to keep up with costs is handling an immaculate purchasing and warehousing control, this is achieved by very clear and strict procedures that normally are self sustained (if one of the pieces is slowing down, the whole other pieces makes it go faster again), so no matter if your Chef is a Celebrity Superstar, without control, you will probably be loosing a huge amount of money. In order to gain control on your costs, you MUST involve the Controller, Auditor, Cost Controller, Head Chef, F&B Director, Purchasing, Warehouse and General Management. Always remember that if you cannot measure it, you certainly can’t improve it.
Turn your Nightmare into the most Beautiful Dream ever!!!
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