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TRevPar and RevPar - what’s the difference and why is it important? Maximizing revenue, or yield management has become more mainstream in recent years and for good reason. In an industry with so many ratios and comparatives, it pays to have a better understanding of what TRevPar and RevPar mean and how they can help you maximize profit or yield in your hotel.
Topics: Hotels
Upselling and cross-selling are two basic but critical strategies for increasing sales. At it's most basic level, it’s about changing the selling behavior of your staff members and servers as well as the buying behavior of your customers. Customers often visit F&B establishments because they want to treat themselves, as a waiter it’s your job to suggest the best food and beverage options for customers to ensure they have a great satisfying meal and experience in the process!
Topics: Hotels, Hospitality managers, Hospitality staff, Restaurants, Bars
There is a delicate balance in food service when it comes to profit and menu pricing. Increasing prices too quickly could cause concern with your customers, while not increasing prices could cause issues with your business model. Don’t lose heart though! There are plenty of ways to increase profit without increasing the prices on your menus.
For many, food allergies are a way of life and put considerable strain on their ability to go out for a meal with family and friends. To be clear, we often refer to things like food allergies and food intolerances, you should know the key difference.
Topics: Health and wellbeing, Hospitality managers, Hospitality staff
