The Client:

IHG is one of the world’s largest hotel companies in the world, with a broad portfolio of nine hotel brands.

Our Solution

Searching for ways to drive guest satisfaction at their UK Crowne Plaza hotels brand, IHG started formulating plans to introduce a new, premium quality breakfast offering which they called ‘Food For Thought’. Whilst quality was of utmost importance, they were experiencing difficulties in maintaining the cost per cover.

The group engaged Venners’ food profit consultants to analyse their menu and buffet costs, methods and workflow at selected hotels. Venners’ subsequent report demonstrated to IHG’s senior Food & Beverage and Finance teams that by re-engineering the buffet flow, preparation efficiencies and product range, it was possible to improve the breakfast quality without increasing costs.
Following the roll-out of the new breakfast, comparable audits were conducted across the estate. These audits confirmed that the costs of sales were reduced by an average of 4%. The new menu, method and workflow were realising an average cost saving of 21 pence per cover.

“Their Menu Cost audit service was paramount in helping us accurately trial and cost our new breakfast menu and fine tune our operations. Thanks to Venners, our guests and our business win; we’ve improved the quality of our breakfast offering whilst maintaining our profit margin

Julie Harper, F&B Planning and Development Manager (UK&I), IHG

Case Study
  • Client          Intercontinental Hotel Group
  • Type            Franchised and Managed
  • Services      Consultancy & Training
  • ROI              21 pence saving per cover
Staff Training