Here is my Boursin Cheese Recipe
½ cup butter (1 Stick)
2 - 8 oz cream cheese
2 cloves garlic pressed or ½ tsp garlic powder
½ tsp oregano
¼ tsp basil
¼ tsp thyme
¼ tsp marjoram
¼ tsp dill
¼ tsp pepper
Blend – chill – serve at room temperature. Fresh herbs are best, but dried are okay too.
Will last several weeks in sealed container in refrigerator
You should shop around for different suppliers to determine if the prices you are paying for your amenities or food are comparable, or if someone can offer services or products to lower your costs.
There are a number of unnecessary costly overhead expenses that often hurt your bottom line. Take advantage of software programs that automate routine tasks, such as online reservations, accounting and email marketing. Every year, obtain updated quotes for insurance to ensure you are receiving the best price. Budgets should also be reviewed annually to determine what cuts can be made to overhead and what expenses do not relate directly to the operation of the Inn.
If you train your employees well and they know the scope of their jobs and you hold them accountable for their productivity, you can shave thousands of dollars each year off your bottom line. Think of the things you can do easily instead of paying someone else to do them.
See the difference a year can make and put more money in your pocket and, as a result, increase the value of your Inn. If you are thinking of selling your Inn, the bottom line can make all the difference for a higher sales price.