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The Evolution of Co-sourcing in the Hospitality & Foodservice Fields

In the past businesses have turned to outsourcing to gain assistance with controlling costs and managing operations tasks. Over recent years, outsourcing has begun to receive negative connotations due to the idea that control is given up once the decision to outsource is made.

However, a new trend is emerging in the hospitality and food service industries that allows owners and operators to remain in control while still being able to minimize cost risks and increase product and service consistency, which is co-sourcing.

By definition, the term co-sourcing is a business practice where a service is performed by a staff from inside an organization and also by an external service provider. Co-sourcing, unlike outsourcing, doesn’t involve simply handing work off to a third party. Instead, co-sourcing is teaming up with an external service provider to make food and beverage purchasing operations tasks easier, more efficient and cost-effective.

For instance, co-sourcing may involve supplementing the internal purchasing staff with a specialized skill, such as order entry program implementation services, which provides centralized standardization across the purchasing platform. Doing so would help in-house and culinary departments to ensure menu consistency and optimized cost effectiveness for the field operators.

“Part of our co-sourcing design is to have the management staff in a quarterback position,” says Scott Hoffmire, president of Source 1 Purchasing. “Management is on the front lines and expressing their needs, challenges and expectations to us, which allows us to help them navigate and get the best product fit with optimal pricing.”

Co-sourcing allows for a procurement specialist to harness the entire supply chain in order to meet specified needs, while allowing owners and operators to remain in control of the decisions. Unlike outsourcing purchasing, which can be seen as surrendering, the co-sourcing formula works in that it keeps the buying power in the hands of the owner or operator.

In addition to helping owners and operators meet sourcing and procurement needs, co-sourcing helps to protect the brand’s promise and reputation. “On top of procurement management, owners and operators are also in charge of guest experience, the overarching theme and various promotions,” says Hoffmire. “Since we are operators serving operators, we are able to offer industry know-how and the ability to maintain a brand’s reputation through co-sourcing, which can take the powerless to powerful.”

For more on Source 1 Purchasing’s strategic procurement solutions, contact us today at 901.334.4000.

Blog PostsLodging

Eco-friendly Practices in Hotel Management Show Increased Guest Satisfaction

It’s no secret how popular the environmentally friendly movement has gotten over recent years. Now it seems everywhere we look businesses are going the extra mile with eco-friendly practices, including the hospitality industry. Incorporating green choices and features into your hotel’s operations not only has the ability increase cost savings, but overall guest experience as well.

The CNN article, “Hotel Towel Dilemma: Replace or Reuse?” found that green options and features can have a positive impact on guest experience. Guests who partake in the green initiatives offered by hotels have reported to have more positive experiences than the guests who do not participate.

Now hotels are offering features such as, eco-friendly disposable plates and silverware, recycled coffee cup sleeves and water and energy efficient in-room appliances and fixtures, and the choice to reuse towels instead of replacing them with new ones.

According to a recent TripAdvisor survey, “57 percent of participants said they “often” make eco-friendly travel decisions, such as their choice of hotel, transportation, or food source.” In addition, half of those surveyed were recorded saying they would spend more money to stay at an eco-friendly hotel.

In an effort to help you boost customer satisfaction, we increase environmental sustainability in restaurants in a variety of ways, including: meeting the demand for sustainable products, including regional fresh fruits, vegetables and dairy, supporting small farms and local economies and reducing our own carbon and water footprint.

For more information on sustainable food and beverage purchasing options available, contact us today at 877-717-5566.

Blog PostsLodging

How Food & Beverage Purchasing Options Impact Guest Experiences

As a hotel owner or operator, guest satisfaction is one of the most important factors in your decision making. Ensuring that guests are receiving the best possible experience involves a variety of different factors, one of which is food and beverage options. According to Michelle Grant, author of the Hotel News Now article “Updating F&B Options Leads to Positive Results,” altering your food and beverage choices will not only increase guest satisfaction, but ROI as well.

Consumers continue to prefer food that is not only healthy, but sourced locally as well, which means it is important to take your hotel’s menus into consideration. “According to the Out and About online survey conducted in 2012 by Euromonitor International, approximately 37.7% of Americans said one of their preferred features of a restaurant is the healthiness of the food and 13.3% said locally sourced/organic food was a preferred aspect,” Grant cites. Choosing food and beverage items that are local as well as nutritious can demonstrate the high value you place on guest preferences.

In conjunction with your food and beverage selections, the accessibility to these items also plays an important role. In the past, hotels used to have rigid hours when guests could dine. Now, however, the trend is moving towards presenting guests with food options throughout the day. “Starting in the mornings, hotels serve informal breakfast traffic, offering to-go coffee, snacks and freshly squeezed juices. During working hours, the area is transformed into a casual common living and working space, offering guests an environment similar to what they might find at a nearby specialist coffee shop. During the evening, the same space becomes a combination restaurant/lounge, serving appetizers and small plates alongside alcohol beverages, allowing guests to customize their dining experience and partake in anything from a light happy hour to a full meal,” says Grant.

Presenting guests with locally sourced, healthy food and beverage items around the clock allows you to exceed customer expectations as well as increase ROI. Learn more about supply chain management and procurement services by calling 877-717-5566.

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