How to increase the hotel's operating income?

How to improve the operating income of hotel catering, usually the answers we see are nothing more than increasing the consumption expenditure of hotel guests, extending the stay time, attracting local tourists to become fixed consumption groups and so on. The author interviewed the hotel from three aspects: daily work, one-time promotion and image promotion.

When high investment and low return have become the common characteristics of most star-rated hotels, when it comes to hotel catering, we can see that there are many reasons why its profits are not as good as we expected. The biggest dilemma is that the revenue of the department is not as high as expected.

How to improve the operating income of hotel catering, usually the answers we see are nothing more than increasing the consumption expenditure of hotel guests, extending the stay time, attracting local tourists to become fixed consumption groups and so on. I want to interview from three aspects: hotel daily work, one-time promotion and image promotion.

The daily work of the hotel

This includes some very basic work, such as the front desk staff introducing the location and characteristics of the hotel restaurant to the guests when they check in. The concierge staff can tell the guests about the ongoing preferential activities in the restaurant in person after picking up their luggage and seeing them off. Hyatt had an interesting promotion in the form of announcing the winners at the award ceremony. After checking into the hotel, the guest will receive a letter. When they open it, they will see their names appear as winners and invite them to the front desk to receive the prize. These rewards can enjoy different preferential ranges from 10% to 50% when spent in hotel restaurants.

In addition, the service attitude of the staff and the hotel's' gifts' can please the guests more effectively when the work is going on. In the choice of employees, cheerful, positive and extroverted personality is more valuable than rich employment experience. The lack of ability can be supplemented and improved through training and accumulation in future work. However, a positive working attitude can overcome or cover up some shortcomings in service, and guests will not care about some small mistakes if they are in a happy mood. Hotels are constantly designing' additional gifts', which has become a very common means of promotion, so if you want to get rid of it, you can use your imagination and pay attention to details in the design of this link. For example, at breakfast, put a pot of hot tea or coffee on the table so that guests don't have to wait for a refill every few minutes. When guests are waiting in line for dinner, they can put more latest magazines to read, free Wi-Fi, some snacks and fruits in the waiting area, and soft music. All these have a remarkable effect on prolonging the patience of guests. Guests can refresh a fruit bowl after eating. These' additional gifts' won't cost a lot of money, but their functions can quickly capture the hearts of guests and improve customer service satisfaction.

One-time promotion

One-time promotion is a very effective marketing method to tap more customers. Year after year, most people celebrate the same fixed festivals, such as Spring Festival, Valentine's Day, Mid-Autumn Festival, Mother's Day and Father's Day. Why not promote more themes in restaurants and create special days to attract guests? Every month, a large entertainment and dining place under a rugby club in Australia where I work will hold a' superstar night' and invite some singers to hold a small concert with the theme of imitating a superstar. Tickets are sold to the public, including buffet, and drinks are paid separately. This is not only easy to gather local popularity, but also the income from drinks alone is considerable after an activity.

Image publicity

Don't ignore the spreading power of a good press release. When a restaurant changes a new menu, introduces new dishes, new promotional activities, new theme activities, and upgrades some hardware facilities, remember to invite traditional and new media reporters to take the lead in trying out the new menu and come to the event site to participate. In addition, more and more hotels cooperate with charities and environmental protection organizations, and donate a certain percentage of fixed turnover every month or give back to the society in the form of materials, thus triggering positive word-of-mouth through charity. It is also skillful to choose a charity to establish a cooperative relationship. If the hotel itself is small in scale and chooses well-known institutions, it may not get much attention at this time because they already have too many partners. At this time, choosing some newly established or less popular local organizations will get a very warm response. So choose a suitable organization and establish a win-win cooperative relationship.

Of course, the long-term growth of hotel catering revenue is inseparable from the unanimous understanding, support and enthusiasm of all employees. Not only employees in the catering department, employees in all departments have the opportunity to face guests during their stay in the hotel. Every opportunity to communicate with guests can be regarded as the driving force for the growth of catering income.