Increasing Revenues & Minimizing Costs…Starting Now
On July 21st eleven members of NYCHG presented a webinar on how operators can increase revenues and cut costs. Our members offered insights and practical improvements in a variety of areas that operators can put into use now.
Hosted by: Kate Edwards
Longtime member Tara Berman (finance & accounting) advised attendees to cut deals with your vendors, Kash Singh (contracting) recommended asking for alternatives from everything from toilets to counter materials, and both Ashley Bradford (supply chain) and Scott Landers (delivery) shared cost effective strategies for how to cross-utilize packaging and ingredients to limit your inventory SKU’s. Adam Smith (experiential marketing) encouraged operators to remember that their guests have time and interest in entertainment and Jimmy Page (digital marketing) shared his method for building your mailing list with only $185. Nandu Awatramani (growth coach & advisor) – in answer to a question posed by an attendee – walked through approaches for reworking your P&L, Kate Edwards (leadership & guest experience) illuminated how trust helps you build repeat guests, and Joel Grassi (extermination) stressed the importance of knowing the condition of your physical space down to each drain and doorway. Harmony Trujillo (contract cleaning) highlighted the urgency of looking for redundancies in your cleaning procedures and Chandre Geis (reservations) finished the session with this empathetic reminder: “this has been a traumatic experience; we want people to feel safe and cared for.”
For more information and community support:
Please visit the NYCHG Community Hotline, a Facebook Group where hospitality operators can ask questions and members will provide professional guidance.
About NYCHG
Established in 2009, The New York City Hospitality Group ("NYCHG") is a New York City-centric organization dedicated to serving the restaurant and hospitality industry. NYCHG is comprised of the best in class professionals that act as a resource to each other and the hospitality community.