When asked to name their top three pains, the number one spot goes to 79% of F&B managers who admit they regularly overspend on supplies and struggle to control recipe and menu costs to stay competitive.
In second place, 52% say they spend too much time on admin and not enough time doing their actual job. In third place, the tedious stock take continues to create a relentless headache for more than a quarter of F&B managers.
Almost 200 managers across the F&B and hospitality sector were surveyed in a bid to shed some light on the top concerns faced by the industry today. The quest to save both time and money seems to be an ongoing battle for most.
12% say quality of supplies and lack of time to compare prices and shop around are also key issues – again linked to the issue of budget control.
Source: Caternet
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