Features Beverage Cost
The Beverage Division plays an important role for both the catering sector, but also for the hospitality business. With Beverage is considered the complex of factors of production and organization, such as procurement and supply of beverages. If you combine the function Beverage at the bar in the hotels can be found at least two areas where this function is performed: •
cafeteria, Interior Department of the room, are given different kinds of meal period and the only beverage served: Breakfast in
products are distributed to the waiters of the room and plans for breakfast in the room (hot and cold drinks) that are typical of Continental Breakfast. Continental Breakfast is the breakfast is typical of European countries North and are served hot and cold drinks cold, but accompanied by sweet foods. While the industry is involved Inglese Breakfast Food during lunch, the waiters and provides both hot and cold drinks to a customer. The Inglese Breakfast is full English breakfast which serves savory preparations usually hot. For the Tea will be distributed by the waiters to the customer hot drinks and sweet foods. Opera in fixed hours and a product line below the bar.
• bar, located in a department other than that for consumption of meals, there is a direct contact between operators and customers are given hot and cold drinks. The typical function of bar is the preparation of cocktails, aperitifs, long drinks. It also directly accessible to customers than the outside and is considered as the main point of contact between ambiance and environment.
operators have always had a keen interest in sales of drinks at the bar and restaurant because the profit margins are very high compared to sales of food. The total sales of beverages is specifically to determine the earnings of a company. And so the Food & Beverage Manager must be able to sell their products intelligently, not only by implementing a proper promotion to customers, but also more comfortable sapendogli spaces for meeting and relaxing area for people who do not stay at the hotel.
Both the restaurant for the bar have to be kept monthly records of sales of drinks required to plan purchases and better organize the procurement and administration. It is a precaution to be taken into consideration for the preferences of our products by customers. The modification of the products in the beverage sector is very small compared to the Food sector. The products are used, however, a strong investment, and if done in an improper manner can become a lock on the consequences of capital with cash you know. Inventories should be maintained the same percentage ratio indicated in the sale of beverages. Based on customer preferences you can define, in planning, buying drinks. Level is expected in restaurants, the wine list. There must be highly competent not only for value for money but also in guiding purchase decisions. A very important figure is the sommelier, who besides having followed courses of specialization, must be able to guide the customer in the matching wine-pot, give the drink, taste the wine and be references in the purchase of these products.
Beverage Cost in
In the definition of acquisition cost materials (such as coffee, tea, cocoa) are not estimated due to the rising percentage of tare, weight loss for the preparation and storage of beverage products. Cost control is good to distinguish the products into 3 groups: group 1
*: products associated with the consumption of meals;
* Group 2: treatment product from the bar as an aperitif, digestive, long drinks, cocktails, liqueurs;
* Group 3: coffee products (tea, coffee, chocolate).
For the first group is easy to define the cost of raw materials, but it is more difficult to assign overhead costs, related to many factors such as aging, type of service, equipment depreciation, administration. He has been playing an important demand of mineral waters and is justifiable is a result of higher prices for wine is driven by customer preferences for a diet low in alcohol. There are two methods for determining the selling price of the drinks. The first is a fixed rate that is the selling price is determined by multiplying the purchase price for a fixed rate of between two and three. Although this method may be applied to wines with a medium-low acquisition cost, it becomes impossible to apply it to products with a very high cost. A wine stored for years, has a certain as well as costs arising from the purchase price, even by the financial and manpower for the proper aging. While the second method, the coefficients and contribution, which provides for the determination of the fees and the application of rates fixed and variable percentage of profits expected to be added to the cost of purchasing an inflation rate which is equal to every bottle (useful ). Applies to the sum obtained by increasing the cost determined by the aging time as an allocation of a portion of indirect costs.
In the case of products of the second group to have an effective system of control, you must determine the amount in grams of portions to sell. Will be delivered to the bar where they are accompanied by a bill of lading which are specified on the sales value of each product. The total value of the debt will be a bar, while a credit will be considered amounts paid to the cashier. When the packaging complies with the units of consumption there is difficulty in determining the loading of products, the harder it is to give the calculation of products such as liquors, liqueurs, bitters that has a value of more consumers. It is a calculation that can be done using sized glasses or knowing the contents of the bottle in grams, dividing it in doses, taking account of errors in dosage or leakage. More problematic is the system control in the definition of cocktails, where it is more difficult to ensure accuracy in the box, trying to determine the cost of the cocktail of peak demand, setting a price generalized also to those of lower demand. In a different way is to determine the price of drinks like gin and tonic, whiskey and Coke, when you simply add the sale price of alcohol to the selling price of the drink. Beverage industry in the selling price can be determined by multiplying the cost of raw material for a multiplier. To determine the selling price of liquor must be considered but will certainly be used in different kinds sold: *
the selling price bottle;
*% surcharge on the cost of ownership.
Even within the same kind of drinks are used by applying different multipliers% of inflation exceeding the products that cost less, and% lower than products that have a high purchase cost.
is difficult to define the information valid for the entire industry because the costs of water can be increased by 1000% compared to wines that have a price increase of up to 60%. The pricing in the beverage sector and market-oriented because they are goods whose prices are far from the costs. The espresso has a retail price of 0.80 € and the purchase price is 0.05 € for the coffee blend used. In this area, costing the beverage has a function to control waste and boosting the profitability of the department. The beverage sector is defined source of large gains.
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