Hotels and resorts now have the ability to link key guest, dining and loyalty CRM data across both restaurant and hotel guest profiles. By integrating this combined data into a unified guest profile, hotels with restaurants can increase engagement with their most loyal guests through their dining experiences.
Three metrics that count in your food operation
If you do not have all three of these metrics on your radar screen at the same time, you are flying the profit picture in your food operation with at least one eye closed.
How sustainability is shaping the future of luxury hotel and tourism industry
Consumers who are sustainable and look for the best hotels, hospitality, and tourism products should also consider an in-depth view and be critical of the company’s sustainability measures. Even though it’s almost impossible to be fully sustainable, technology and people can help the luxury hotel and tourism industry to successfully reach its sustainability targets.
How to start a hotel business
It is extremely important you prepare yourself well, do a lot of research and develop a detailed business plan to ensure success. Here’s a detailed look at what you’ll need.
Four Seasons Hotel Kyoto welcomes Giovanni D’Alessandro as Director of Food & Beverage and Culinary Operations
Working across eight different destinations, D’Alessandro most recently served as Director of Food & Beverage at Four Seasons Resort Maldives at Kuda Huraa.
From B&B to B&L for a hotel package
There are cultural forces at work that may soon compel you to offer more flexibility in how you motivate room reservations with food.
Food and beverage revenue management with Dr Sherri Kimes
While room revenue management is commonplace in accommodation providers, food and beverage revenue management is infrequently discussed. In this episode, we discuss the importance of revenue managing food and beverage, including conference and banqueting, the impacts on a range of accommodation providers from limited service to resorts and how to best manage the function in the business.
Creative tips for F&B profitability in a year of inflation
Here are ten initiatives for your consideration to see your restaurant outlets through until prices and labor stabilize in the whiplash from the pandemic supply chain disruptions.
Lockdown made me fat
I blame chefs! During the worst moments of lockdown, chefs proved to be eminently qualified to provide us with something to hold onto during this traumatic time and well, some of us ended up with a lot more to hold on to.
Embracing THRO: Total Hotel Revenue Management
Departments which used to play only a supporting role by generating ancillary revenue, like F&B, Spa and Housekeeping, now generate significant percentages of some hotels’ revenue.