Project interview: H.E.A.D. (Steigenberger Group)

The chefs of renowned Steigenberger hotels tasted 800 kg of meat from eight different suppliers over two days. The result: Savings in the six-digit range for the Steigenberger subsidiary H.E.A.D. Hotel Equipment and Design GmbH. The purchasing experts at Kloepfel Consulting made these savings possible by optimizing the purchasing of food and beverages.

At the beginning of the project, negotiations with existing suppliers dominated the agenda. But that was not enough for the project team. They also examined the product range. An international hotel chain like Steigenberger Hotels needs meat for restaurants, congress events and many other events. At the beginning of the project, 600 different types of meat of varying qualities were purchased from more than 15 different suppliers. In addition, there were local suppliers which were not listed in the system.

Steigenberger and Kloepfel Consulting create data transparency

This created a lack of transparency, as it was unclear who ordered which goods from whom and at what price. There was no uniform procurement of goods. Hotels also ordered goods independently of each other, without fixed standards. The result: a lack of fixed processes, no central control and management of purchasing and uniform quality standards. The Kloepfel Consulting team was faced with the task of finding two to three efficient partners for 80 hotels throughout Germany. These partners were supposed to be able to cover the entire product range and supply the hotels nationally.