Revenue Hub
OCTOBER 23, 2023
NB: This is an article from Amadeus Revenue managers are tasked with maximizing revenue and profitability, balancing occupancy and pricing, developing effective competitive demand strategies, understanding evolving guest needs, and more. Many of these sustainability efforts provide cost reduction benefits as well.
Modern Restaurant Management
JANUARY 30, 2024
They research potential new offerings extensively, preparing thoroughly before launching rather than rushing to market. They must connect to priorities across key operations, marketing, customer service and finance roles. Sustainable restaurant expansion requires balancing excitement with patience and perspective.
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Modern Restaurant Management
AUGUST 10, 2021
This compares to Brand drug pricing that has increased 36 percent in the last five years. Sun Life’s 2021 Stop Loss report notes that 9 of the top 10 injectable drugs were for cancer, and cancer remains as the number one high-cost claim condition as it has for 10 years.
Les Roches
JANUARY 11, 2024
When setting sales goals, you need to make sure they align with the overall business objectives, which means considering factors such as sales volume, customer acquisition, profitability and market share. To achieve revenue growth, implementing effective pricing strategies is fundamental and a discipline in itself.
Modern Restaurant Management
FEBRUARY 5, 2024
Highlights of The Big Game and National Pizza Day Ordering Predictions: 32 percent of diners say they plan to order from a local chain or independent pizzeria instead of a big chain—revealing the opportunity for small and mid-sized pizza restaurants to double down on marketing efforts for The Big Game and National Pizza Day.
Hotel Business
NOVEMBER 7, 2022
Under the terms of the agreement, Rebel will assume a variety of operational responsibilities associated with LuxUrban’s current and future New York City portfolio of hotel units marketed under the LuxUrban brand.
Synergy Suite
DECEMBER 5, 2023
Variable costs, on the other hand, fluctuate with your sales and include expenses like food and beverage costs ( cost of goods sold, or COGS ), utilities, and marketing expenses. The break-even point tells you how many dishes or meals you need to sell to cover both fixed and variable costs.
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