In this discussion we look at an F&B design case study which increased guest experience, improved value proposition and impacted revenue generation and cost
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
Here is a collection of tips from seasoned hotel professionals which address four major departments that will be crucial during rebound phase
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
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
How do you make people notice these incredible places on a hotel website designed for booking hotel rooms? Solution: Give the space its own unique branding and a microsite of its very own.
Customers are already making choices based on a desire to have an ‘alternative product’ and the days when your options will have an effect on your revenue strategy are right around the corner
Your menu pricing strategy is directly tied to your bottom line. You need to remove yourself from the day to day and take a fresh look at your menu pricing strategy from different angles.