Jefrey Walter

Dynamic leader|Food and Beverage & Culinary Management|Revenue Optimization

Jefrey Walter

Jefrey Walter is a dynamic optimist and leader focusing on delivering the best operational performance to maximize revenue and retain guests. Jefrey has hands-on leadership acumen in the hospitality industry to deal with customer-centric solutions. As a young leader, Jefrey has managed various F&B activities in an international environment in organizations such as Intercontinental Hotels Group, London Business School, and Global Village in UAE. Apart from Food and Beverage and Culinary Management, Jefrey also has passion for research, writing articles, and help organizations reach their goals. He is pursuing his Bachelors of Arts degree in hospitality management from the University of West London UK and continues to develop his knowledge and skills. Furthermore, Jefrey is available to help organizations control the F&B costs, increase performance and maximize profits. For more information contact: [email protected]

Insights by Jefrey Walter (5)

How to Reduce Food Wastage & Maximize your Business Profits?

In order to increase your profit, waste management plays a major role in any food and beverage business. There are a plethora of ways in which controlling wastage leads to prosperity. Even though many businesses generate some revenue, they never emphasize extreme waste management strategies.

How can you Prepare your Restaurant to overcome Future Crisis & Remain Resilient?

An indispensable solution is "BE PREPARED". We have seen a crisis such as the COVID- 19 like never before, which will help us understand the importance of preparation and to act in accordance. The Hospitality industry was majorly hit, however, some food and beverage businesses tend to modify and adapt to the transitional changes and are successful.

Top 7 Menu Engineering Techniques to boost your F&B Revenue & Profit

It's really incredible how smart strategies could boost your Food and Beverage revenue. People tend to overthink some of those strategies and eventually end up in different scenarios. This article will discuss various techniques in order to maximize your restaurant's, or profitability of any food and beverage outlet to enrich the guest experience.

The 7 Principles Of Food And Beverage Yield Management To Reach Profitability

It is very common that hoteliers and food & beverage professionals tend to generate revenue eventually. However, there is an underlying procedure to generate profit from the revenue obtained. This fact has a great emphasis on the ability of the team and the organization to carefully analyze the strategies of yield management.

Revenue Optimization for a Restaurant to be Financially & Economically Successful!

I have observed in recent years that a restaurant or a food business losses revenue and customer satisfaction which is influenced by the team's ability to understand the concept and timidity.