The pandemic has put the restaurant industry into serious trouble. First it was the lockdown. Then the restriction on opening times, the restriction on seating capacity etc. Many people estimate that 30% of the restaurants may not survive this pandemic and will close down permanently. However government has allowed restaurant food delivery and take away’s …
One of the biggest change in the post pandemic lockdown world is public perception of cleanliness and hygiene. It has been shown in an experiment conducted in Japan that virus can spread in a very easy fashion on buffets. With people scared and not willing to take a risk, restaurants are subject to more scrutiny. …
Upselling in restaurant is a very powerful tool to achieve incremental revenue from existing guest. Used effectively, it need not come across as very pushy. Infact upsell can be used as a tool to identify opportunities to satisfy the needs of a guest. In a restaurant, you have multiple opportunity to upsell . In this …
Revpar is Revenue per available room. It is a very important metric to determine how your hotel is doing compared to the competition. It is used to understand if the hotel has more potential to make money or is already at an optimum level. Use this RevPAR index calculator to calculate your hotel position in …
If you do not have strong controls in place you can easily run your business to ground. As it is, the restaurant business is not a high margin business. Once you pay for the labour, HLP, Food cost and rent; there will be nothing left in profit for many business. Therefore it is very essential …
5 steps to control guest check fraud in food and beverage Read More »
In your role as a Hotel Manager, you may spend time doing routine jobs day in and day out. Meet guest, deal with issues, plan sales and organise resources for your team to effectively function. However these task may take up most part of the day and you will not be left with much time …
How to become a hotel manager who thinks strategically Read More »