800 kg of meat from eight different suppliers were tasted by the chefs of renowned Steigenberger hotels over two days. The result: six-figure savings for the Steigenberger subsidiary H.E.A.D. Hotel Equipment and Design GmbH. The purchasing experts from Kloepfel Consulting made these savings possible by optimising food and beverage purchasing.<\/p>\n
At the start of the project, negotiations with existing suppliers were on the agenda. But that was not enough for the project team. They also analysed the product range. An international hotel chain like Steigenberger Hotels needs meat for its restaurants, congresses and many other events. At the beginning of the project, 600 different types of meat of various qualities were purchased from more than 15 different suppliers. In addition, there were local suppliers who were not included in the system.<\/p>\n
This created a lack of transparency, as it was unclear who ordered which goods from whom and at what price. There was no standardised procurement of goods. Hotels also ordered goods independently of each other, without defined standards. The result: a lack of fixed processes, no centralised 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 had to be able to cover the entire product range and supply the hotels nationally.<\/p>\n
To master the challenge, the first step was to analyse the data: \u201eTo do this, we first analysed the suppliers\u201c data and compared it with the customer's system and order data. This gave us a good overview of the meat purchases made and the demand,\" says Duran Sarikaya, project manager and CEO of Kloepfel Consulting GmbH.<\/p>\n
The range of 600 types of meat was reduced to 80 core items, which are to be available to all hotels and cover all meat requirements. Following an invitation to tender, eight suppliers were invited to taste the meat. This took place over two days in Berlin. A jury of executive chefs, F&B directors from the Steigenberger Hotel Group and two consultants from Kloepfel Consulting tasted 33 items. The evaluation was based on the criteria of flavour, smell, appearance and overall impression of the meat in its raw and prepared state. The result: 90 per cent of the items were qualified and met the customer's high quality standards.<\/p>\n
With the help of a dual-source strategy, savings of between 350,000 and 500,000 euros were realised. Even after the official end of the project, Kloepfel Consulting will continue to support the hotel group and assist with real controlling. \u201eThe cooperation with the hotel's chefs and employees has been very positive so far. In the beginning, each hotel ordered separately, but over the course of the project we all pulled together and had a common goal with the optimisation,\u201c sums up Sarikaya.<\/p>","protected":false},"featured_media":10968,"template":"","meta":{"_acf_changed":false},"referenzkategorie":[64],"class_list":["post-8161","projektinterview","type-projektinterview","status-publish","has-post-thumbnail","hentry","referenzkategorie-dienstleistung"],"acf":[],"yoast_head":"\n