How to reduce operating costs: 5 practical tips for HoReCa

Problem:
Preparing a hall for a conference or wedding is one of the most time- and labor-intensive tasks. If your staff carries chairs individually, drags heavy tables, and improvises during handling, you are not only losing valuable time but also unnecessarily paying for work that could be done much faster. Additionally, you risk damage to furniture and floors, as well as potential staff injuries.

Solution and tip:
Invest in logistical efficiency. The foundation is specialized transport trolleys for tables and chairs. These simple yet ingenious tools allow one person to safely and quickly move dozens of chairs or several tables at once. Combined with modern, lightweight, stackable banquet chairs designed for large-scale storage, preparation and cleanup time can be reduced by up to 50%. This means direct savings on labor costs, less physical strain on staff, and longer equipment lifespan.

Problem:
Terraces and outdoor areas are valuable assets, but their use during cooler evenings requires heating. Traditional gas patio heaters are known for their inefficiency — they heat the surrounding air, which immediately rises, and consume large amounts of expensive gas. The result is high bills and often minimal thermal comfort.

Solution and tip:
Switch to modern infrared heaters. Unlike gas heaters, they do not heat the air but directly warm objects and people within range — just like the sun. They are highly efficient, targeted, and have significantly lower operating costs. They allow you to extend the outdoor season, increase revenue, and save hundreds of euros on energy. They are also safer, quieter, and easier to maintain.

Problem:
Freely placed soaps, standard disinfectant bottles, and inefficient paper towel dispensers are silent budget drainers. Guests often use more than necessary, leading to waste, theft, and constant refilling, which again burdens staff.

Solution and tip:
Implement a system of professional soap, disinfectant, and paper towel dispensers. These systems are designed for commercial environments — they dispense precisely measured amounts, reducing consumption by up to 40%. They are lockable to prevent misuse and have large capacities, so staff do not need to refill them as often. Investment in quality dispensers pays back within a few months through lower consumption and labor savings.

Problem:
Tablecloths and chair covers are constantly exposed to stains and frequent washing. Cheap textiles quickly lose color and shape and look worn after just a few washes. Constant repurchasing and cleaning and ironing costs quickly add up.

Solution and tip:
Invest in high-quality, durable textiles, such as elastic covers made from high-weight materials. These fabrics are designed to withstand frequent washing, dry quickly, and often do not require ironing. Their snug fit eliminates the need for complicated adjustments and always looks professional. Although the initial price is higher, their long lifespan and low maintenance costs ultimately save significant amounts of money.

Problem:
In catering, it is crucial to keep food at the correct and safe temperature during transport. Incorrect temperature leads to reduced quality, bacterial growth, and customer dissatisfaction. Wasted food means a direct financial loss.

Solution and tip:
Never compromise on food transport. The foundation is high-quality insulated boxes with excellent insulation properties. Professional insulated boxes maintain temperature (hot and cold) for hours in compliance with HACCP. They are durable, easy to clean, and designed for standard gastronorm containers. Investing in reliable insulated boxes is an investment in service quality, customer satisfaction, and the elimination of unnecessary losses.