Reducing Utility Costs in Your Food & Beverage Department

Kevin A. Goldstein | March 14, 2016

By Kevin A. Goldstein and Sonia Vasquez, Mar 14, 2016 HVS conducts numerous walkthroughs of hotel F&B operations each year. In almost every full service property, we find opportunities to significantly decrease utility costs through a combination of operating enhancements and capital projects. This article summarizes some of the more common F&B utility efficiency opportunities that we routinely identify and address at our clients' properties. Where to Start? We think it is important to begin by understanding the relationship between ownership and management. For example, is the restaurant or banquet department operated by the ho...