Marvis Systems

5 Things Every Hospitality Staff Must Understand

Whether you’re a chef, waiter, or cleaner in a hotel or restaurant, here’s something important:
You are more than your role. How you show up every day can make or break the business.

Here are 5 things every hospitality staff MUST understand:

1️⃣ You are the brand – Customers judge the business through YOU. Your smile, attitude, and professionalism reflect the whole company.

2️⃣ Attitude beats skill – You can be trained on tasks, but a negative attitude cannot be hidden. A good attitude wins customers.

3️⃣ Speed without accuracy is dangerous – Quick service is great, but mistakes cost the business money and trust.

4️⃣ Hygiene is non-negotiable – Whether in the kitchen, on the floor, or at the front desk, clean surroundings and personal hygiene speak louder than words.

5️⃣ Communication saves businesses – Clear, polite, and timely communication prevents confusion, complaints, and lost sales.

Hospitality is not just a job, It’s responsibility, creativity, and pride. Are you showing up as someone your guests will remember for the right reasons?

Tag a colleague who needs to read this today. Let’s raise the bar together.

FOOD COSTING FOUNDATION

Many food businesses are selling well, But still not making profit.
The problem is food costing.

Food Costing simply means knowing exactly how much it costs you to prepare one plate of food before you sell it.

If you don’t know this:

You may be underpricing
Your profit disappears quietly
You work harder but earn less

What Is Food Cost Percentage?
Food Cost Percentage tells you how much of your selling price is spent on ingredients.

Formula:
Food Cost % = (Cost of Ingredients ÷ Selling Price) × 100

Example:
Cost to cook pasta = ₦1,200
Selling price is 4000

How Did we get 4000 as selling price @ 30% food cost

Cost Price = Food Cost % × Selling Price

Substitute the values and making the selling price the subject of the formula

Selling price = Cost price/Food cost%

Convert 30% to decimal → 0.30

𝑆elling 𝑃rice =1200/0.30

Selling price = ₦4,000

Food Cost % = 30%
That means:
✔️ 30% = food preparation ingredients
✔️ 70% = rent, staff, gas, light & PROFIT

Most restaurants aim for a food cost percentage of 28% – 35% to maintain a healthy profit margin.

You can always adjust your food cost % depending on the profit margin you want which is dependent on your environment and target audience

Ideal Food Cost Range:

Fast food: 25–30%

Casual dining: 30–35%

Fine dining: 35–40%

📌 Golden Rule:
If your food cost is too high, profit will always struggle, no matter how busy you are.

👉 Do you know your food cost percentage?
Comment “YES” or “NO” and if you got value from this hit the like button to