Guide: 10 Post-lockdown Strategies to Maximise Revenue from your Hotel Restaurant
Virtually all industries have been hit by the COVID-19 pandemic and hotels, along with pubs, restaurants and all other hospitality businesses have been disproportionately affected. According to PricewaterhouseCoopers (PwC), occupancy rates for 2020 sat somewhere between 30-40%. And while the vaccine is likely to boost visitor numbers this year, PwC warns that occupancy will only rise to roughly 45% in 2021.
The road to recovery is set to be a tough one. Hoteliers are increasingly looking at technology as the solution to these issues and are relying on tech to better manage the guest journey. According to CGA, 94% of business leaders now believe technology is a fundamental part of helping them successfully navigate through the current climate.
The focus for hoteliers this year will undoubtedly be on business recovery and maximising occupancy, however it’s important to remember the vital role that F&B, including your hotel’s restaurant, can play in increasing REVPAR.
With many hotel restaurants competing against local pubs, restaurants or even delivery services for their guests’ F&B spend, we’ve put together a guide full of tips to help you successfully manage and promote your hotel restaurant and maximise revenue – as soon as your guests can check back in.
Download our guide – 10 ways to successfully manage and promote your hotel restaurant, to find out more about:
- How to attract the staycation market
- How to drive greater spend in your hotel’s restaurant
- Ways to promote your restaurant
- How to attract non-residents to your hotel