Hotels can improve profitability and sustainability by focusing on smarter food and beverage operations rather than relying solely on higher sales, according to Md. Shakawath Hossain, Chief Executive Officer of Unique Hotel & Resorts PLC.

Hossain told Aviation Express that effective cost optimisation begins with reducing waste, improving efficiency and maintaining consistent food quality throughout the guest experience. To achieve this, he advocates a six-point framework covering purchase control, inventory control, right transfer, portion control, appropriate cooking and wastage control.

Together, the measures help hotels strengthen operational discipline while protecting guest satisfaction and profitability, he said.

"The objective is not simply to spend less," Hossain said. "It is to spend wisely, reduce unnecessary losses and ensure guests continue to receive quality food and service."

The first element, purchase control, focuses on sourcing ingredients from reliable suppliers at competitive prices without compromising quality.

Careful planning and supplier management can help prevent unnecessary costs while ensuring consistency in the kitchen.

Inventory control is equally important, particularly in large hotel operations where food and beverage inventories represent a significant investment. Proper storage practices, accurate record-keeping and adherence to the First In, First Out (FIFO) principle can help minimise spoilage and preserve product quality.

Hossain said the framework also emphasises right transfer and portion control. Efficient movement of ingredients between storage areas, kitchens, restaurants and event venues helps reduce unnecessary waste. Standardised serving sizes, meanwhile, allow hotels to maintain consistency without excessive food usage. Even small variations in portions can have a noticeable impact when repeated across hundreds of meals each day.

Appropriate cooking practices form another key element of the model. Following standard recipes, using ingredients efficiently and maintaining proper cooking methods help chefs achieve consistent taste and presentation while limiting unnecessary consumption of ingredients.

Of the six control points, Hossain said wastage control can have the greatest impact on both sustainability and profitability. Hotels can significantly reduce food waste by carefully forecasting guest numbers, analysing meal periods and reviewing historical demand patterns before production begins.

Food waste remains one of the hospitality industry's most significant challenges, particularly in buffet operations where overproduction is common. Monitoring guest behaviour and adjusting preparation levels accordingly can help hotels strike a balance between abundance and efficiency while reducing the volume of food discarded after service.

Hossain also highlighted the growing importance of local sourcing and farm-to-plate practices. Using seasonal produce from local farmers can improve freshness, reduce dependence on imported ingredients and support broader sustainability goals across the hospitality sector.

Hossain further emphasised the value of menu engineering as part of a broader cost-management strategy. Regularly reviewing menu performance allows hotels to identify dishes that are both popular and profitable while refining or replacing items that fail to meet guest expectations.

While cost management is essential, Hossain stressed that it should never come at the expense of the guest experience.

"Guests remember quality, value and service," he said. "The goal is to reduce waste and improve efficiency while continuing to deliver the standards they expect."

As hotels face rising operating costs and growing pressure to operate sustainably, Hossain said disciplined food management can help businesses balance profitability, environmental responsibility and guest satisfaction.