How hotels can optimize food, beverage profits

04/17/2013 | HotelsMag.com (free registration)

Stephen Goglia, president and chief operating officer at David Burke Group, spoke to attendees at the 2013 Protein Innovation Summit in Chicago about how restaurants can control food and beverage costs. He said paying attention to in-season produce can trim costs and that communicating with vendors about supply can help optimize spending. "If you rely too much on smaller portions or inferior quality product, they're not going to come back. It's a very delicate balance when you weigh out the experience for the guest," Goglia said.

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