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CLICK TO WATCH : ‘ ROSEWOOD REGULARS — COMPLETELY REVOLUTIONARY ’
91 overinflated and unmanageable . “ We completely took it over and managed what goes in and out ,” he reflects . “ We took an inventory that was worth around $ 500,000 and brought it down to $ 175,000 – now the business is operating beautifully .” By streamlining this function , it allowed Rosewood CordeValle to deliver a seamless guest experience . This same methodology was applied to the hotel ’ s food and beverage offering . “ The food and beverage team were finding it difficult to meet their budgeted costs on a monthly basis so by taking over those inventories and tightening up the process we made sure everything ’ s accounted for and streamlined . We brought everything
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