restaurants
Restaurant Revenue Management: How Far Are We From Getting It Right?
Revenue generated is the ultimate goal and in Restaurant Revenue Management we calculate a key performance indicator called REVPASH
How Your Hotel’s Food and Beverage Strategy is Key to Recovery
For hotels who can provide Food and Beverage in-house, the creative control gives you the possibility to add additional revenue streams
How to Increase Hotel Revenue Through Food & Beverage Sales
With favourable margins and a shift in customer consumption, Food and Beverage can become an essential lever to increase hotel revenue
How Hotel F&B Pivoted in Response to Crisis, and What Future Holds
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
Targeting On-Premise Customer Analytics Delivers Twice The Return
They can marry up analytics from their online research to create rich customer profiles that trigger personalized marketing campaigns and targeted offers
The Impact of Social Distancing on Hotel F&B Operations
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
Flexibility in Reservation Times can Increase Restaurant Revenue
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
Why Hotels get Restaurants and Bars Insanely Wrong
Owners of hotels develop massive cavernous back of house areas, kitchens, offices, storage areas that drive up investment versus financial sense or returns
How Each Hotel Department Can Start Preparing for A “New Normal”
A hotel re-opening will likely be gradual, done by risk assessment, and probably include many restrictions. Knowing that, we should not just sit home and wait, we can prepare so we are ready
How Can Restaurants & Bars Survive This Pandemic?
We are in unprecedented times with the COVID-19 pandemic ravaging the travel and hospitality sector. Here we share some advice we are giving to our restaurant clients in turbulent times
