A hotel group has annual revenues in excess of $50 Million, but sales and profit margins are eroding.
Conducted a 3-stage property review
P&L’s spanning 4 years – analysis of sales and cost trends
Review menus and sales mix reports, catering pace reports, organization chart(s), inventories, other information supplied by hotel
Review hotels’ web site(s) and information about F&B; assess social media standing ; review hotel’s F&B competitors
Tour property, FOH & BOH
Meet with department heads including catering sales team, review Stage-1 conclusions/assumptions
For restaurants, room service, bars/lounges, banquet and meetings, assess: COGS, labor productivity, sales and marketing
Analyze P&L, YTD results, organization and management team, sales mix, market segmentation, cost control systems
Evaluate menus: layout, formatting (printed & digital), pricing, engineering
Review initial findings and impressions with hotel management.
Post-visit: prepare detailed report of findings, agreements, action plans with priorities.
Gaps in corporate follow up process were uncovered and resolved.
Changes were implemented that yielded improvements in F&B sales POR and profit margin.