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14 Food and Beverage Tips to Improve Your Operations
By Ed Rehkopf
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About this ebook
Food and Beverage operations are often the most challenging of private club operations, involving many people and many details to execute well. Here are fourteen tips to help improve the operating efficiency and bottom line in this most challenging of club operations. I strongly suggest that all clubs invest in Private Club Foodservice, A Holistic Overview of Management Best Practices, available on the PCPM Marketplace store.
Author
Ed Rehkopf
Ed Rehkopf is a retired hospitality veteran. During his long and varied career, he has managed two historic university-owned hotels, managed at a four-star desert resort, directed operations for a regional hotel chain, opened two golf and country clubs, worked in golf course development, and launched an operations resource website for the hospitality industry.
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14 Food and Beverage Tips to Improve Your Operations - Ed Rehkopf
14 Food and Beverage Tips to Improve Your Operations
14 Food and Beverage Tips to Improve Your Operations
By: Ed Rehkopf
Copyright@2019 Ed Rehkopf
All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review or scholarly journal.
ISBN: 978-1-79482-287-0
Private Club Performance Management
1870 Centenary Church Road
Mount Ulla, North Carolina, 28125
www.privateclubspm.com
Tip #1 – Focus Food and Beverage Staff with Daily Sales Goals
Everybody loves a contest and most love a good, healthy competition. Capitalize on this natural human tendency by posting your daily sales goals where all your servers can see them. A good place to do this is by putting up a dry-erase board in the dining room pantry or some other highly visible back-of-house location.
Just make sure that the goals are tangible things they can sell and not just dollar totals. For instance, challenge them to sell appetizers, specialty drinks, wine
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