Les Roches

DECEMBER 27, 2023

In this article, we delve into the world of guest services, exploring what they are, their significance and how they differ from customer service in the hospitality industry. Catering to the needs of guests and ensuring their satisfaction is a fundamental aspect of running a successful hospitality business and achieving customer excellence.

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MBB Hospitality

NOVEMBER 15, 2023

This article explores effective strategies for controlling food costs while maximizing restaurant revenue. When engineering your menu, consider the contribution margin of each item—that is, the actual dollar amount each dish contributes to overhead after accounting for food costs.

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Training Pricing Portion Control POS Systems 52

The Restaurant Times

MARCH 17, 2023

In this article, we mention 13 different restaurant marketing ideas – on-site, online, and offline – for driving traffic and increasing profits. Additionally, you can use holidays and other special occasions to encourage customers to visit your restaurant and celebrate. Host Special Events What lures patrons into a restaurant?

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The Restaurant Times

DECEMBER 3, 2021

Working within your budget’s limits is critical, as is developing an effective company plan that accounts for all employees, food, beverages, entertainment, maintenance, promotion, cleaning, and bills. Not only does an event like this attract the customers of other bars but also could help you gain popularity in the local space. .

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SiteMinder

OCTOBER 15, 2023

Taking supply and demand into account, dynamic pricing allows for prices to fluctuate regularly so the hotel can maximise revenue. Dynamic rates, on the other hand, take all that information into account to give hoteliers the information they need to maximise revenue at all times.

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Pricing Definition Book Marketing 59

Synergy Suite

OCTOBER 12, 2023

In this article, we explore what gross profit margin is, how to calculate it, and how it is distinguished from other profitability metrics like net and operating margins. Gross profit margin is a fundamental financial metric that reveals the percentage of revenue left after accounting for the cost of goods sold (COGS).

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Portion Control Pricing Accounting Procurement 52

Les Roches

JULY 11, 2023

In this article, we’ll go over the main differences between customers and consumers and how this affects people working in hospitality careers. Special events such as weddings will usually have only a handful of customers but many consumers. Your consumers are the end users. However, customers tend to be led by consumers.

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7 Shifts

DECEMBER 8, 2020

This article will arm you with ideas for restaurant employee contests. Bigger suppliers like beverage distributors often have access to special events like concerts or sporting events. With an average cost of $3,500 when an employee leaves, it’s something restaurateurs can’t afford. for some of their favorites.

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Revenue Hub

AUGUST 22, 2023

NB: This is an article from Agilysis While revenue per available room (RevPAR) has been the most common metric to hotels in the past, today they are finding revenue per available guest (RevPAG) to be even more important. They are creating exceptional experiences for guests and ensuring zero disappointment – a crucial factor in hospitality.

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Special Events Book Information Reservations 73

Modern Restaurant Management

JULY 6, 2023

Restaurants can request basic information like their phone number or allow customers to connect using their social media accounts, enabling data collection for segmentation purposes. Filling Seats and Measuring Success In this article, we've shown one main example to explain how you can fill up empty seats.

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Revenue Hub

OCTOBER 28, 2022

NB: This is an article from Agilysys. In this case, if Jane is traveling with her husband and their children, she may be interested in paying more for connected rooms, activities that apply to different ages, special events, and ancillary services that apply to families. Read more articles from Agilysys.

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Special Events Book Information Reservations 78

Revenue Hub

OCTOBER 28, 2022

NB: This is an article from RealTime Reservation. We all know the saying, “what gets measured gets done”, starting with charging the basics and identifying how these are posted, who is auditing, who is accountable, and how it is tracked. Read more articles from RealTime Reservation.

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The Restaurant Times

FEBRUARY 18, 2021

This article covers a list of things that restaurant owners must consider before opening a restaurant business in London. If your restaurant only serves vegan food or the food you serve accounts for less than 25% of the complete products sold, you do not need to get this approval. You Need A License For The Events.

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The Restaurant Times

JANUARY 12, 2023

In this article, we talk more about a nightclub floor plan, its key requirements, and tools to help you create one. Designing a nightclub should take into account its most fundamental purposes, which include having fun, making new friends, and being entertained. Key Requirements for a Nightclub Floor Plan? Dining Area Floor Plan.

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The Restaurant Times

SEPTEMBER 16, 2021

There are ample business accounts on Instagram as of now looking for more opportunities and collaborations. . This article will highlight how you can leverage Instagram to ace restaurant marketing in the USA. The feeling of competitiveness triggered in your followers drives them to engage more and more in your account.

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