operationseHotelier··1 min·For: GM, F&B, Revenue, Owner
F&B Metrics: Beyond Standard Beverage Cost Percentages
Relying solely on beverage cost percentages can obscure actual hotel profitability and F&B economic performance. The author advocates for a five-dimension framework to measure true value creation beyond simple cost ratios.
Key Takeaways
- 1Beverage cost percentage is a control indicator for losses, not a value creation metric.
- 2Higher beverage cost percentages can still yield higher overall gross profit dollars due to sales mix.
- 3Performance should be evaluated using cost, contribution, mix, velocity, and penetration.
Source: eHotelier
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