We understand the importance of restaurant and catering operation very well. We operate full service hotel free standing restaurants and manage complex dining facilities, including fine dining and large catering events. Our Food and Beverage plan includes concept design, menu engineering, service training, recipe specifications, inventory management, kitchen and table service operations, and profitability.
We track and evaluate profit center results and dive into it by analyzing meal period contributions, covers counts, labor productivity, and average checks. We analyze financial reports and implement remedial action plans to increase revenue and manage expenses. To ensure consistency in quality and table service, we train our managers to monitor flow of service and plate presentation in the food and beverage operation.