Hospitality management restoration advice
Gesnot is the division of purchases of the company. Advice for hospitality management integral restoration of supply for your business.
We offer comprehensive advice to hospitality professional eradicating the figure of the broker or dealer.
Gesnot is aimed at groups of restoring its profitability strategy based on cost reduction.
Gesnot is in charge of daily purchase by customer's account ensuring the best price with the maximum standards of quality established by this.
Through a reverse Commission that encourages the purchase on the basis of the minimum cost of product, we integrate ourselves in the Organization of the customer as one partner more.
Shopping in hotel and restaurant
The shopping influence both how the satisfaction of customer profitability. The Quality and the price they are the two key factors to manage.
Cost/quality food purchases:
The cost is important, of course, but the customer and your satisfaction are more important goals.
We advise you to make the costs of purchases to oscillate between 10% and 50% of sales, with 30% as average prices.
The cost has less to the satisfaction of the customer. Thus, a measure that allows you to cut the cost, with an average cost of sales from 30%, 5% is calculated which affects benefits in a 1.5%. However, if this worsening of the 1.5% makes reducing sale 5% by a worsening of the quality, it will generate a loss of 5%.
The price on purchases:
We are looking for the price on the basis of the quality that we want to achieve. I.e., the level of quality that we define, we will seek the lowest possible prices.
We avoid cutting the quality of the product by cutting prices.
Good practice consists of regular update bids to maintain competitive supplies. We have several budgets to help not have higher prices than necessary.
The calculation of quantities:
When you buy will help you to consider the following parameters:
- Stock: The starting point always be know how much we have for each product.
- Daily consumption per sales: It is important to know the estimated time consumption of the product, we will be able to anticipate the time of completion of the stock. This implies to take controls of historical sales at similar times, allowing us to adjust the weekly consumption with seasonality.
- Days remaining in stock: We must calculate how many days of stock we have.
- Term of service provider and service days: We need to know when it serves each provider to see the optimum point of order.
- Minimum order quantities: Providers typically have minimum amounts, so we have to take this into account for the calculation of our purchase.
- Cost of shipments : Transportation costs must look not to pass orders inefficient.
With these variables we can realize the ideal formula of supply for your business, product-to-product and provider to provider.
The complexity may vary the structure of products and suppliers that we have enough.
It is usually advisable to establish weekly review stocks and consumption routines to recalculate the necessary orders to the correct supply of the business.
Depending on the volume of consumption, we adjust this frequency of review.
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