The biggest costs might be the most obvious, but the low-cost solutions you can implement might be easy to do.
Many hotel guests look forward a long, hot shower after a day’s activity. They’ll let the steam go for a while and take an extra-long time under the water. It’s relaxing for the guest but it can be frustrating for the owner that’s paying for all that hot water going down the drain. Energy costs are the largest expenditure for hotels next to staff costs. They are also more manageable for those owners that want to know how to reduce energy costs and are willing to implement solutions dedicated to saving a little money.
Is doing a little work now worth not having to call in expensive experts during an emergency? In the long term, yes.
Benjamin Franklin famously said “A stitch in time saves nine.” The saying is about taking steps now to prevent problems in the future. More often than not, big issues start as little ones, so taking time to resolve little issues before they become big ones can save time, effort and, most importantly to your hotel property: money. The stich in this case is called preventative maintenance. The nine refers to the other stitches you’ll have to make by skipping preventative maintenance.
Smart restaurant owners can use these great tips to address the problem of food waste and reduce the amount of product that ends up in the dumpster out back.
Restaurant food waste comes from several sources. It may be food that spoils because it’s been in your kitchen too long. It may be food that drops on the floor and becomes unsanitary to serve. It may be food that your customers send back, either uneaten or as scraps of a satisfying meal. Whatever the source, reducing food waste will improve several parts of your business. It saves you money, gives back to the community and can even bring in some good press for a new restaurant or a rebranding.