Restaurants

Integrating PMS and TMS data has the potential of driving up revenue per available room. This emerging trend is bound to become a staple in the industry

Are you maximising dining space potential? You can look at revenue metrics, like average check size or total sale, but they don’t account for seat occupancy

Let’s look at the commonly offered board packages. Why would someone book half board vs full board? How can hotels use these to drive extra revenue?

Supplies and labor costs are rising in the restaurant segment; it’s a similar story for hotels. Are prospective customers willing to pay higher rates?

Revenue generated is the ultimate goal and in Restaurant Revenue Management we calculate a key performance indicator called REVPASH

For hotels who can provide Food and Beverage in-house, the creative control gives you the possibility to add additional revenue streams

With favourable margins and a shift in customer consumption, Food and Beverage can become an essential lever to increase hotel revenue

The hotel industry will have to rethink every aspect of F&B operations, from floor layouts to menu offering; we’re in for a challenging ride

They can marry up analytics from their online research to create rich customer profiles that trigger personalized marketing campaigns and targeted offers

Hoteliers are now forced to decide how best to run their hotel F&B operation, or if running it makes sense. Based on these findings, it’s food for thought