The document discusses the differences between hotels and bed and breakfasts (B&Bs). Specifically, it notes that while hotelkeepers buy pre-packaged goods, B&B owners make things from scratch like pressing their own orange juice. It also discusses various food costing considerations for B&B owners like calculating yields and factoring in labor costs to accurately determine the true costs of ingredients.

1. Welcome Innkeepers

2. Why do people go to a B&B, instead of a hotel? It’s a question he has often been asked. He answers it with a simple example. “A hotelkeeper buys his orange juice at the wholesalers; a B&B-owner presses his own oranges. A hotelkeeper doesn’t make time for that, a good B&B host or hostess does. That is the big difference. A great quote from: http://www.bedandbreakfast.eu/blog/innkeepers/2011/03/28/bb-critic-%E2%80%98bed-breakfasts-really-raised-the-bar-high%E2%80%99/

3. Never Sacrifice Quality But keep your eyes open for deals

4. Estimated Food Cost vs Actual Food Cost also know as AP Cost (As Purchased Cost) vs EP Cost (Edible Potion Cost)

5. Calculating Food Cost Yields Yellow Holland Peppers -Price per lb./pound $3.99 -Raw cost per oz. .25 ¢ -83% Yield or usable product Calculation: 3.99 ÷ .83 = $4.81 Actual Cost of product Prepared/cut $4.81

6. Why are Yields Important? Yellow Holland Peppers Actual Cost of product Prepared $4.81 Cost per oz. .30 ¢ You need a lb./pound of cut peppers for a recipe. Pre-sliced peppers, cello pack 1 lb. = $4.49 Cost per oz. .28 ¢ This is not factoring in labor time (to prepare and cut the peppers) or a % of overall operating expenses.

8. Store (private label) Brand vs Name Brand Same ingredients, many times the same manufacturer and distributor, store brands save money on packaging and marketing costs so can offer a less expensive product. Comparing food pricing can save between 6% and 12% on average

9. Market Trends When raw product goes up or down in price

10. Keeping on eye on Food market trends

11. Keep on eye on your costs The cost of peanuts went up this year considerably as an example: Skippy Peanut Butter Chunky Honey Roasted Nut; went from $3.59 up to $4.69 Say as an inn you serve Trappist Monk Jams and the import price of lingonberries doubles. The price of TM Jam went from $2.69 a jar up to $3.89. -An inn goes through 1-2 jars per week. -An extra $1.20 a week or $2.40 a week X 52 weeks -$62.40 and $124.80 per year extra on average Now that alone isn’t much, but if you factor in all the variables of all of the products (including paper goods and chemicals and cleaners), if a dozen products out of the 100+ you buy on a weekly or bi-weekly basis go up a $1 it can equal more then a thousand+ dollars per year.

12. Edible Garnish Vs Non-edible Garnish

13. http://www.propacificfresh.com/pdf/pdf_22.pdf

15. Wholesale vs Retail

16. Scrap Utilization “ Look” at the vegetable and fruit being cut up, what “scraps” are usable?

21. The Gluten Free Conundrum Includes allergies in general No Magic Answer

23. Homemade bread/breakfast items (gluten/dairy free vs specialty store bought brands. Cost + Labor + Name Brand Recognition -Bread: Food for Life -Waffles: Van’s Terrific list of Gluten Free Products here http://homepage.mac.com/sholland/celiac/GFfoodlist.pdf

24. The Line Between Meal Types is Blurring Which is dinner and which breakfast?.......

26. Pros and Cons of Types of Breakfast Service Innkeepers Choice Or Individual Table Buffet Style Or Give menu options prior to service in the morning Or Offering options the night before, as well as have guests fill out cards prior to check in, favorite foods, don't likes, allergies and intolerances.

28. "Selling the Breakfast“ It's all in how you word it. Concepting: A quiche is a quiche is a quiche unless it's a grilled vegetable, smoked gouda, creamy goat cheese and oven roasted tomato savory tart.