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.
In the race to bring the client’s vision to life, event managers often forget that conferences and meetings held at your venue can be a big branding opportunity. Before the event even commences, you have the opportunity to brand as not only the headquarters of service, but uniquely you in a sea of choices.
Tea is the second most consumed beverage in the world. This very morning, more than two billion people will wake up with a cup of tea. And the hospitality industry has taken notice - more and more restaurants, bars and hotels around the world are extending their tea lists beyond the classic English Breakfast to follow in the footsteps of venues that are rapidly gaining in popularity due to their tea menus.
We know that young people aged between 18 and 35 are traveling more than any other generation did before them. They are traveling further and wider than their parents or grandparents, with a focus on new experiences and authenticity. While they have money to spend, millennials aren’t always the easiest to market to.
Being a barista is one of the trickiest jobs in the restaurant industry. The barista is a hybrid role between the front of house and back of house that requires mastery of both customer service and coffee making skills.