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February 17, 2015

Americas: Chefs' Surprising Secrets for Saving Money on F&B

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Food prices are going up, which means that your flat F&B budget isn’t flat at all—it’s going down. But take heart. Hotel and resort chefs want to give you the impact you expect, even if they have to pull out all their special tricks to do it. 

Planners commonly offer the per-person price they want to spend for each meal. If you can share your day’s F&B budget as a whole, along with what you’re trying to accomplish for your attendees, your chef has room to meet your financial and experiential goals more creatively. For example, plentiful, seasonal, local fruit may allow a hotel to punch up your breakfast offerings inexpensively, so that some of what you would have spent there can be shifted to dinner, where you really want to impress attendees. Give a chef the big picture, and he or she can put together a beautiful day of F&B.

Read more at MeetingsNet.com...

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