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Managing Revenue and Profitability in Food Service Operations
Wednesday, 16th May 2012, 3.00 – 6.00pm
The Culinary Arts Studio, University of Brighton, Eastbourne Campus
with Peter Odgers MPhil
This final seminar in the Hotpot series of free business engagement seminars for industry focuses on managing revenue and profitability for food, food service and wellbeing related businesses. The seminar is run by Peter Odgers, a specialist in revenue management applications for hospitality related businesses and is SSM leader for the Hotpot project.
Managing revenue and profitability are key to a successful food service business. Historically the revenue manager was part of the sales team in hospitality businesses with the role of increasing the yield from the businesses’ capacity. However over time the role has expanded to encompass financial and operational techniques that range from food and beverage cost controls to maximising the revenue per seat hour (RevPASH) by adapting service delivery methods, applying menu engineering approaches and by using a range of capacity management practices. Profitability stems from cost-effective food production through the efficient purchasing of materials, implementing stock management systems and the effective control of food, drink, labour and other operating costs within the individual financial characteristics and constraints inherent in all types of food service operations.
This seminar develops and integrates a range of techniques that are used by revenue managers with the intention of equipping them with better skills so as to enable a more effective performance that can be applied to all types food service businesses. The topics in this seminar include:
• food and beverage procurement and stock management;
• food and beverage cost controls;
• cost management, contribution and cost, volume, profit analysis;
• pricing strategies and approaches;
• menu engineering techniques;
• market segmentation and pricing dynamics;
• capacity and yield management applications.
Increase your revenue and profit earning potential by joining Pete in this session.
This seminar includes a follow-up visit to discuss a range of revenue management techniques and their application as appropriate to the individual needs of participating food service operations.
The seminar and follow-up visit are both free of charge to all participants.
Register now with Merz Hoare at SSM email: m.hoare@brighton.ac.uk, telephone: 01273 643633.
