profit

Flow through and flex hold tremendous value as they encapsulate both top-line changes and the effectiveness of cost controls in safeguarding the bottom line

By excelling in these three areas GMs can drive exceptional financial performance and establish their hotel as a market leader

Many industry sources share that an average restaurant has a profit margin of about 7% but recognize yours can fall anywhere between 0-12%

we look at four core challenges in revenue management and explore the potential risks posed by each challenge and offer advice for revenue managers and CEOs

On OTAs guests use “breakfast included” as a primary search filter. When it comes to maximizing profit, breakfast can be an overlooked revenue booster

We discuss the complexities faced when trying to embrace net revenue and we touch on the evolution of the commercial role and where the finance team fits in

Hotels that demonstrate creativity inspire curiosity. When guests are excited to try your F&B experience, the sky’s the limit for profit potential

Adopting revenue performance management, hotels can achieve sustainable growth and maintain a competitive edge in the dynamic hospitality market

This highlights the need to ensure more intelligent cost controls across the business which improve profitability and drive operational efficiency

While both hotel operators and owners stand to gain from adopting the management fee structure proposed, hurdles are anticipated