1. S&M Team will re-establish/re-fresh/re-communicate the pricing levels for meeting packages – and share with the Culinary Team. This will be based on existing market levels and based in consideration of compset offerings.
2. Culinary team based on these price points – establish a menu and also provide a corresponding food cost.
3. Culinary team will re-initiate the cyclic concept of coffee break menus and at the same time on the S&M front we will now not be disclosing the menu for T&C breaks.
4. Guest Facing Pricing of Menu’s will happen once the menu’s have been finalized – to avoid situations when we have given the menu and a price and the client changes items / add items – which has an impact on the profitability of the menu.
5. F&B Cost Control will be the gate keeper in this process and will be supported by the Culinary team to ensure that proper & timely menu costings are done for each event.
6. When doing special pricing promotions to stimulate spend i.e. Net Priced menu’s etc. – Culinary team needs to be advised so that they can re-outlook food cost more accurately.