Why do people go to a B&B, instead of a hotel? It’s a question he has often been asked. He answers it with a simple example. “A hotelkeeper buys his orange juice at the wholesalers; a B&B-owner presses his own oranges. A hotelkeeper doesn’t make time for that, a good B&B host or hostess does. That is the big difference. A great quote from: http://www.bedandbreakfast.eu/blog/innkeepers/2011/03/28/bb-critic-%E2%80%98bed-breakfasts-really-raised-the-bar-high%E2%80%99/
Never Sacrifice Quality But keep your eyes open for deals
Estimated Food Cost vs Actual Food Cost also know as AP Cost (As Purchased Cost) vs EP Cost (Edible Potion Cost)
Calculating Food Cost Yields Yellow Holland Peppers -Price per lb./pound $3.99 -Raw cost per oz. .25 ¢ -83% Yield or usable product Calculation: 3.99 ÷ .83 = $4.81 Actual Cost of product Prepared/cut $4.81
Why are Yields Important? Yellow Holland Peppers Actual Cost of product Prepared $4.81 Cost per oz. .30 ¢ You need a lb./pound of cut peppers for a recipe. Pre-sliced peppers, cello pack 1 lb. = $4.49 Cost per oz. .28 ¢ This is not factoring in labor time (to prepare and cut the peppers) or a % of overall operating expenses.
<ul><li>Common mistakes when costing a recipe </li></ul><ul><li>Not including yield costs if recipe is requesting a lb. or oz. measurement instead of an each. -i.e. ½ lb. chopped tomatoes vs 6 medium vine tomatoes </li></ul><ul><li>Not factoring in cost of labor time as well as percentage of overall operating expenses </li></ul><ul><li>Not using a standardized recipe, amounts change ever time it’s made. </li></ul><ul><li>Not using portion control </li></ul><ul><li>Why is factoring labor and operating expenses important? </li></ul>
Store (private label) Brand vs Name Brand Same ingredients, many times the same manufacturer and distributor, store brands save money on packaging and marketing costs so can offer a less expensive product. Comparing food pricing can save between 6% and 12% on average
Market Trends When raw product goes up or down in price
Keep on eye on your costs The cost of peanuts went up this year considerably as an example: Skippy Peanut Butter Chunky Honey Roasted Nut; went from $3.59 up to $4.69 Say as an inn you serve Trappist Monk Jams and the import price of lingonberries doubles. The price of TM Jam went from $2.69 a jar up to $3.89. -An inn goes through 1-2 jars per week. -An extra $1.20 a week or $2.40 a week X 52 weeks -$62.40 and $124.80 per year extra on average Now that alone isn’t much, but if you factor in all the variables of all of the products (including paper goods and chemicals and cleaners), if a dozen products out of the 100+ you buy on a weekly or bi-weekly basis go up a $1 it can equal more then a thousand+ dollars per year.
<ul><li>Waste Cutting </li></ul><ul><li>Keep a list of all items that get thrown out, scraps, outdated or unusable food. Do a rough tally weekly or monthly of estimated $ that went unused. </li></ul><ul><li>Keep a separate list of food that comes back un-eaten in from a guests plate, including information on what was served. </li></ul><ul><li>-This is done for two reasons, the first is the amount gets included with the regular waste list and two, this list should be analyzed regularly. If the 2 slices of tomato come back from a guest’s breakfast 85% of the time, you may want to consider eliminating it as a item served. </li></ul><ul><li>Small things add up, unless you serve two slices of tomato “every day” it may not register that this particular thing is being uneaten. </li></ul>
Scrap Utilization “ Look” at the vegetable and fruit being cut up, what “scraps” are usable?
<ul><li>Tips: </li></ul><ul><li>Bay Leaves and Bay leaf oil help control flour/grain moths </li></ul><ul><li>Writing a date opened on top of label or can, if putting them out for guest use, save previous jar lids for dating. </li></ul><ul><li>Bulletproof quiche, egg bake, or frittata base recipe is 1 qt. Heavy Cream, 9 egg yolks, 3 whole eggs. </li></ul><ul><li>-Makes 2+ cheese quiches or 3 vegetable/meat quiches or 12-14 minis </li></ul><ul><li>Freezes EXTREMELY well. </li></ul><ul><li>-The higher the fat content the better it freezes. </li></ul>
The Gluten Free Conundrum Includes allergies in general No Magic Answer
<ul><li>Tofu as a substitute for eggs, buy the shelf stable variety </li></ul><ul><li>Small boxes of rice milk, soy milk, almond milk for people with allergies or as an alternative, many of the mini boxes are shelf stable products and while the smaller sizes cost more, </li></ul><ul><li>--A. it gives more variety and B. if you buy a qt. size and throw half of it away because it does not get used, it’s more expensive. </li></ul><ul><li>Dairy Free cheeses, split into pre-portioned sections and freeze remaining pieces, most freeze very well, as opposed to buying a 8 oz. package for one guest and only using half of it. </li></ul>
Homemade bread/breakfast items (gluten/dairy free vs specialty store bought brands. Cost + Labor + Name Brand Recognition -Bread: Food for Life -Waffles: Van’s Terrific list of Gluten Free Products here http://homepage.mac.com/sholland/celiac/GFfoodlist.pdf
The Line Between Meal Types is Blurring Which is dinner and which breakfast?.......
Pros and Cons of Types of Breakfast Service Innkeepers Choice Or Individual Table Buffet Style Or Give menu options prior to service in the morning Or Offering options the night before, as well as have guests fill out cards prior to check in, favorite foods, don't likes, allergies and intolerances.
"Selling the Breakfast“ It's all in how you word it. Concepting: A quiche is a quiche is a quiche unless it's a grilled vegetable, smoked gouda, creamy goat cheese and oven roasted tomato savory tart.