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Understanding Flow Thru

Flow Thru — this is my abbreviation — is a catch-all phrase that measures how much made it through your business comparing one period to another. What made it through, from revenues to profit. Another term to describe this measurement is retention…
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F&B always work in progress

A rooftop bar can be utilized as a breakfast/lunch space. A breakfast restaurant could be transformed to serve breakfast, lunch, dinner and cocktails and potentially triple the revenue. Constantly re-imagining current F&B space to better serve…
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Loyalty Programs: Who’s Really Winning?

I have a love-hate relationship with loyalty programs. Actually, scratch that. Mostly hate. Having sat on the franchisee side of the table, I know first-hand that these programs don’t benefit the hotel. They don’t benefit the traveler either. They…
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AI in hotels: Service upgrade or system error?

The hospitality industry faces immense opportunities and disruptions with the advancement of AI, heard some 300 hoteliers and industry stakeholders who convened at Singapore Hotel Association (SHA)’s second Hospitality Exchange (HX 2025) at Hilton…
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