To run a successful business there are two aspects that are indisputable factors that have to be considered, efficiency and quality. In all businesses, but specifically in the hospitality industry, efficiency is a multi-faceted process. To maximise the turnover every month, one has to consider how to maximise the speed of service as well as minimising wastage of time and produce while maintaining a high quality standard.
There are many different ways to increase efficiency starting with the management of staff to the choices of products that you use. For example, a recent study by economists at the University of Warwick found that a happy and motivated staff led to a 12% spike in productivity, while unhappy workers proved 10% less productive. Motivation can come from job satisfaction and be content with a job well done. There are many different ways of implementing structures to boost your employee’s confidence by giving them the instruments to do so themselves.
Giving your staff the correct and most suitable tools is vital in increasing productivity and quality. Dirk J. Ullrich, owner of Livissimo, a leading supplier of lifestyle drinks, deals with the hospitality industry on a daily basis and has found that this is one of the most important mechanisms in building an efficient and effective system.
“I discovered the brand called Mixer in the on-trade in Italy. Mixer is an Italian family run business exclusively distributed by Bidfood, which specialises in creating fruit purees from 100% real fruit, easy bar mixes, gourmet syrups and exotic mixology syrups. Mixer cuts down on preparation time, there’s no wastage and absolute consistency with every serve. It is products like these that are vital in finding a balance between being efficient while maintaining a standard of quality to rival competitors.”
Getting the most out of your ingredients links to the input-to-output results that businesses want to see. Products that businesses can utilize that save on time and leave very little waste are massively appealing. Especially if these products require no extra skills to use and still maintain a high quality standard. The sustainability of a product throughout the year is also vital to the restaurant and bar industry.
“The ingredients of the fruit purees are sourced from all over the world, harvested on its ripest time and shipped back to Italy. Here 1 kg of fruit gets bottled into a 1 litre bottle and has three times the yield of its closest competitor. These products aren’t limited to beverage applications, chefs are already using it in their kitchens. It can be utilized in ice creams, desserts, basting sauces, smoothies, milkshakes and iced tea,” says Jean-Marié Swart, Mixer’s local ambassador.
You can contact the South African Mixer team by emailing to them on firstname.lastname@example.org or email@example.com. Click through to their website to get your hands on the Mixer catalogue: http://www.mixercocktails.com/mixer-sub-sahara