Turning back-of-house discipline into the base of F&B performance
The context
Integrated resort — 100+ F&B outlets. Food & beverage margin was being eroded upstream of the kitchens: inconsistent ordering practices, stock management gaps and BOH processes that varied outlet to outlet.
What we did
- Diagnosed BOH and ordering practice across outlets, evidencing the margin leakage
- Designed an executive program establishing BOH and ordering as the keystone of F&B performance
- Defined initiatives across ordering discipline, stock management and standardised BOH processes
- Built the executive pack and sequencing for committee endorsement
The results
- Executive-endorsed program with sequenced initiatives
- Ordering and stock disciplines standardised across outlets
- Foundation for the broader F&B supply chain transformation
