Planning, prevention are key ingredients in F&B projects

Planning, prevention are key ingredients in F&B projects

The best foodservice projects have a combination of right-sized, functional back-of-house areas paired with attractive inviting public environments that produce profitable operations over time. Keys to success in foodservice projects are: 1. Adopt a firm commitment to have all surprises either be pl...

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Bibliographic Details
Published in:Hotel and Motel Management Vol. 214; no. 19; p. 16
Main Author: McCleary, Paul D
Format: Trade Publication Article
Language:English
Published: Newton Questex, LLC 01-11-1999
Subjects:
Facilities planning
Food service
Guidelines
Hospitality industry
Hotels & motels
Market positioning
Planning
United States > US
Online Access:Get full text
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Summary:The best foodservice projects have a combination of right-sized, functional back-of-house areas paired with attractive inviting public environments that produce profitable operations over time. Keys to success in foodservice projects are: 1. Adopt a firm commitment to have all surprises either be pleasant or early. 2. The longer a problem lingers or the shorter the schedule, the greater the cost of the cure. 3. Avoid the usual generic selection process for the foodservice planner and use a project-specific approach. 4. Reinforce the owner's F&B operational team with an independent advisor.
ISSN:2158-2122