Restaurants

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

Restaurants that allow diners to book reservations on a flexible schedule can increase revenues by up to 21 percent over those that use rigid timings

Owners of hotels develop massive cavernous back of house areas, kitchens, offices, storage areas that drive up investment versus financial sense or returns