Considering the effects of outside-hotel customers on hotel performance, hotels should treat outside-hotel guests as their main target and develop management practices related to them.
How Hoteliers can increase their F&B Poolside Revenue
Hotels are constantly seeking innovative ways to enhance guest experiences while increasing revenue – and summer time is no exception!
The future of wine for 2023
Let’s look farther into the future of wine trends with a sci-fi situation to put it all in perspective.
Are hotel restaurants stepping up to the plate?
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.
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