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Hotel Pricing for Buyouts: How to Maximize Revenue with Groups

Revenue Hub

Hotel buyouts present a compelling business opportunity that delivers both financial stability and operational efficiency. Hotels with experience in hosting VIPs can leverage this for buyouts, offering secure setups that cater to the unique requirements of these groups, such as customized entry points and discreet services.

Pricing 109
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The Secrets to Successful Catering

Modern Restaurant Management

A strong catering business can be a restaurant’s biggest moneymaker. Most of the year, catering can comprise 10 to 15 percent of your total sales, but during December, if 20 percent of sales are not coming from catering, you’re missing an opportunity. And you’re getting them for free!). ” they all say no.

Catering 197
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Hotel Market Segmentation Guide- Key to Your Hotel's Growth

Hotelogix

Whether it's business travelers seeking efficiency, luxury seekers craving unique experiences, or budget-conscious families planning their vacations, each group has distinct needs and preferences that present unique revenue opportunities. These data points combine to reveal your most profitable guest segments.

Marketing 100
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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

. – ezCater CTO Erin DeCesare Customized Catering for Flexible Occasions – The rise of personalized group dining experiences is reshaping catering trends, and L&L is already meeting the demand. Value is about more than price—it’s about the quality of the food, the atmosphere, and the service.

L&D 167
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Boosting Profits One Sip at a Time: The Power of Specialty Beverages

Modern Restaurant Management

While three in four survey respondents believe restaurant prices are higher, other factors, such as flavor, outweigh price when ordering specialty beverages, particularly in the full-service segment. During a time of increased price sensitivity, beverages create an opportunity to increase the total check.

Pricing 197
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Behind the scenes at Scottish-French fine diner Oirthir

Hospitality Magazine

A fortuitous opportunity at Harvey Nichols department store later presented itself, which is where Piechniczek met McInnes, whose culinary journey started at catering school. The three-course offering is priced at $75 and covers an entre, choice of main, and a dessert.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

On the challenges sustainability presented in 2024, and how to balance sustainable sourcing and practices with cost concerns in the new year: Several key challenges arise when it comes to sourcing sustainable ingredients. Thus, finding the right balance between maintaining high quality and keeping prices reasonable is crucial.

Marketing 167