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When you own a hotel that offers room service, it is important to make sure that you properly inventory the food and drinks that you have on hand at all times. You want to be sure that the cooks have the supplies they need to be able to create any order that is called into them. The guide below provides you with valuable information about proper food and beverage management.

Limit the Room Service Menu

When choosing what to serve for room service, you want to be sure that you limit the menu to only a few options. Five or six options are often plenty when it comes to room service. You do not want to have a menu that contains twenty to thirty options because you would need to store all of the ingredients. The ingredients may go bad before they are used, which would be a waste of money.

Create a Spreadsheet

The first thing you need to do is to go onto a computer and create a spreadsheet so that you can annotate every item you have in stock for room service. Be sure to annotate how many of each item you have and when each item is set to expire. You do not want to feed expired food to your guests.

Label All Open Food

When food is open, but not used entirely, have your cooks label the items and store them in an airtight container. You want to be sure that the food is labeled so that all of your cooks will know when the food needs to be thrown out because it will only last a few days to a few weeks, depending on what the item is, after it has been opened.

Order More Food or Drinks Before They Are All Gone

Be sure to have a board in the kitchen where the cooks can write down any items that need to be ordered. You want to be sure that the items can be ordered before you run out of them so that guests are able to order anything they want for room service when they want it.

Be sure to check on your chefs on a regular basis to make sure they are labeling open food and throwing out expired food so you can rest assured they are always doing the right thing. If you notice that one or two foods are having to be thrown out more often than another, consider buying smaller quantities of the item or replacing the menu item with a new dish.

For more information about setting up an ordering and food management system, contact a company like D&G Hospitality.