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Thanks to next-generation analytics, the data for determining the right amenities for each guest is now at your fingertips, so you can create a profitable loyalty initiative. And target each guest with personalized marketing offers for campaigns you design.
Optimize seating regardless of your venue. From restaurants to cabanas, stadiums, and gaming tables, let your guests choose their preferred seats while you optimize space usage and maintain social distancing.
Manage the activities for any size property – from boutique and independent locations, to large resorts. Agilysys’ activity scheduling solutions are designed to improve staff communication and data-sharing, so you can focus on exceeding guest expectations.
An in-depth collection of product information and datasheets. Read about the latest in hospitality technology features designed to solve the challenges faced by hospitality professionals around the globe.
In the U.S., it is estimated that 30-40% of all food is lost or wasted according to the NRDC (Natural Resources Defense Council). Luckily, the hospitality industry can take some simple steps to limit their food waste. When resorts and hotels produce less food for an event, they’re more efficient and more profitable. Reducing waste is a good practice toward a more sustainable business, and it can even save money.
With these practical steps, resort and hotel operators can prevent food waste and save money almost immediately. This includes identifying items that are commonly overstocked, redesigning menus, collaborating with suppliers and involving F&B staff.
Monitor and maintain data for items that tend to be overstocked and wasted. Develop a system that monitors the volume and types of food waste on an ongoing basis. This will help operators identify areas for improvement, thus reducing future order quantities, limiting overall waste and protecting the bottom line.
2. Redesign Menus
Developing menus that make better use of ingredients can actually increase profitability. Low-waste menu items not only limit associated costs, but they also prove to be a differentiator for a property’s sales and marketing teams. Characteristics of low-waste menus include ingredients such as potatoes and greens; adjusting individual meal sizes to about 1.2 pounds which is consistent with the typical volume a person consumes during a meal; repurposing items across menus, such as serving sausage from breakfast as a pizza topping at lunch; and using scraps to make stocks and soups.
3. Collaborate with Vendors
Buying in bulk can save money, but not when the item goes bad before it’s consumed. When working with food suppliers, it may be worth asking about opportunities to keep costs down without having to purchase their required minimums. When sourcing from certain suppliers, there may be additional costs (losses) associated as part of the supply chain, such as handling, storage and transportation losses. When working with local farms or suppliers, these losses may be diminished.
4. Involve Staff
Keeping an open communication channel and involving staff during planning and preparation can also limit food waste. It takes a culture shift that should be merged into a property's daily operations. From menu planning or ordering, it takes a collaborative effort.
Once these and other steps for prevention have been exhausted, resorts and hotels should then look to donation and then landfill diversion only as a last resort.