During the past years MICE* driven hotels have been outsourcing their pastry kitchens in an effort to flex their fixed costs and bolster EBITDA.
Chefs tend to agree they got stuck with frozen patisserie as the only viable alternative available to them. This means compromising on quality, flexibility and creative control causing properties to lose their distinct individuality.
We are the only company that has a proven track record where chefs can regain all of the above without increasing their food cost, and compromising brand standards. In the same time they are also improving their customer's satisfaction and adding flexibility to the sales team.
Insourcing. That’s what we do.
This means we are actually “manning” again your pastry kitchen and developing with the chef a full range of coffee breaks (sweet & salty), desserts for buffets, a la carte & set menus as well as amenities and executive lounge set ups . And if they built your property without a pastry kitchen don’t worry; We’ve got solutions to integrate in your existing set up without any changes to your daily routine.
We also adhere to your corporate values regarding seasonality, sustainability, local procurement and respect of the environment..
*Meetings, Incentives, Conferences and Events
We are banquet driven therefore we analyze the following questions first :
What is the food cost target?
What are the number of clients per year in average for lunch / diner buffets and coffee breaks?
What is the MICE Season? Are we busy during christmas break, during the summer?
What are the average amenity budgets amount per day?
What are the needs of the A la carte restaurant(s)?
What are the needs of the executive lounge?
Does the hotel have a pastry kitchen that is underutilized?
Does the hotel have kitchen space that is underutilized?
How are the fridges and freezers organized?
Based on the above we can from experience chose the best model.
In-House Insourcing
You'll have a fully manned permanent pastry kitchen working in-house like before.
Except your costing is flexed as you are paying for products you order when you have business.
When you don't have business we'll still man the pastry but there is no charge for it.
This model requires a minimum amount of forecasted turnover to work varied by country & continent.
Hybrid Insourcing
You want a fully manned pastry kitchen but you don't have the volumes to warrant one.
In this case our staff might take over tasks that you were not performing such as:
- Baking frozen bread rolls and danishes instead of you buying them fresh at a higher cost.
- Cutting the fruit salad freshly every day instead of you buying them pre packed.
Basically we are increasing the food quality without you feeling an increase in cost and manning the pastry on a permanent basis.
By implementing the above we are able to provide full hours to staff.
