Hotel throttling under the current situation of hotels and catering industry

In the second quarter of 2113, hotels ushered in a cold winter. For hotels, the key to solving this problem lies in how to "increase revenue and reduce expenditure". So how to put "throttling" into practice and how to strengthen internal management to improve core competitiveness?

1. Should hotels lay off people?

regarding the hotel's current situation, the first thing that comes to mind is to lay off people, but is it really the solution to the problem? The answer is of course no. At present, many hotels and restaurants are laying off employees. If we really receive a big order and the customer experience declines due to insufficient manpower, it will definitely affect our reputation. Therefore, layoffs are not desirable.

second, how to recycle?

spare parts management in guest rooms is also a place that we should pay attention to in cost control. If there is a slight negligence in the flow, use and storage of thousands of spare parts every day, there will be problems such as cross-contamination, improper cleaning, scratches during transportation and washing, dampness and mildew during storage, which will increase operating costs. Can scrapped items be reused? Such as changing discarded sheets into pillowcases, combining one-sided damaged pillowcases into one, and so on. The impact of spare parts management on cost is also an aspect that we can't ignore.

third, how to control unnecessary waste?

most of the room supplies in our hotel are distributed according to the standard dosage, which not only satisfies the guests, but also causes hidden waste. Such as toilet paper left by guests, unused soap boxes and combs, etc. In a word, we should distribute disposable items according to the actual consumption as much as possible, so as to achieve our goal of reducing waste.

fourth, how to reduce the procurement cost?

Purchasing is the biggest expenditure of the hotel, so the purchasing department is also the core department of the hotel. How to reduce purchasing expenses when the hotel revenue is not good is a headache for every finance and purchasing. Two days ago, I heard from a financial friend that they were using a platform of BTG Group called Shoucai. com and asked me to pay attention to it. After reading it, it did cover most of the food and goods procurement needs of hotels and restaurants. It is true that now is an era of network explosion, and we can do shopping without leaving home, so hotel procurement is not impossible. We can also reduce our procurement costs through centralized procurement, and we should unite to keep warm in the cold winter of hotel revenue.

above, I just cited some small aspects of hotel budget reduction. In the cold winter of hotels and restaurants, we should "open source" externally, and "cut expenditure" internally. Now is a test period for hotels and catering industry, and all our hotels should go through this cold winter together.