One of our founding principles at Expotel Hospitality services is great hotels need great Food and Beverage which are profitable. It’s a core competency at Expotel, and the reason we excel. Food and Beverage, it’s a strength not an afterthought at EHS.
Historically most hotel management companies consider Food and Beverage as little more than break even and that degree of profitability is considered acceptable. At Expotel, we do not subscribe to this philosophy. With restaurants, room service and catering typically about 35 percent of hotel revenue, just breaking even does not make sense. We improve food and beverage margins and quality measurably in each of our hotels.
The marketplace noticed EHS results, and, hotel owners with encumbered rooms operations came to us and asked us to put in place a turn-key food and beverage operation which would keep them in compliance with brand requirements. Out of this need, we created the Food and Beverage division led by Nick Agostinelli our Vice President of Operations/Culinary, with our Lafitte’s restaurant concept taking the lead.
We enjoy the challenge of pulling together Food and Beverage operations that are profitable. We achieve this through: operating quality restaurants with great concepts that achieve a high return rate, key attention on catering sales, consistent standards of menu quality and sanitation, and emphasis on guest service standards and measurement.
- Concept Development and Implementation
- Menu development - Cost analysis, working menus, presentation and staff training
- Development of National Account Supplier Partnerships
- Serve safe Kitchen Sanitation Training
- F&B Cost Analysis
- Develop creative catering packages for groups
- Review of Purchasing procedures