Rajesh Ghadge’s Post

The Latest issue of Food & Hospitality is here filled with informative content from the Hospitality Industry of Goa. Do check out and leave your feedback on this Read our latest publication on Issuu: https://lnkd.in/dekWJwfA

It's a pleasure to see that our revenue management course is developping with extensive dedication of our students and therefore, young professionals are raising with sound and up-to-date revenue management knowledge and skills highly required in the hotels. #ozyeginuniversity #hotelmanagement #revenuemanagement Ozyegin University Hotel Management - Gastronomy & Culinary Arts

Consistency and Innovation is the success for any restaurant.

Concessions are crucial in the hospitality industry! Are you observing any interesting concessions at your hotel partners? It's fascinating how they can vary based on factors like food and beverage spend or the number of hotel rooms booked during peak times. These offerings are ever-changing, prompting us to stay proactive in extending similar benefits where possible. #Hospitality #Concessions #HotelPartners #IndustryInsights

One of the biggest challenges currently facing the hotel industry is **labor availability and costs**¹². The hospitality sector is known for high employee turnover, especially in customer-facing roles, which has been exacerbated by recent global events¹. This issue impacts both the ability to provide high-quality service and the overall profitability of hotels¹. How do you think this challenge affects the food and beverage sector within hotels? #HospitalityIndustry, #HotelManagement, #HotelIndustryChallenges, #StaffingSolutions, #HospitalityLaborCrisis, #WorkforceManagement, #HotelStaffing, #LaborCosts, #EmployeeRetention, #HospitalityTrends

The Accidental Hotelier - Why Hotel Restaurants Are Not Profitable: What Shall We Do? As I grew increasingly frustrated with the challenge of making each food and beverage outlet in the hotel profitable, I came across an article that stated hotel guests tend to eat breakfast in the hotel they stay in but rarely return for lunch or dinner. Curious, I decided to embark on my own research. I began asking everyone I met these simple questions: In your lifetime experience staying in hotels, what percentage of the time have you consumed (regardless of whether it was complimentary or not) in the hotel you stayed in: a. Breakfast b. Lunch c. Dinner d. Ordered any form of food or beverage between midnight and 6 a.m. Now, it’s your turn! Take this quick survey yourself and then consider these additional questions before my next post: List your three favorite restaurants in the city where you currently live. Why do you think major international hotel brands, especially 5-star hotels (particularly in Asia), insist on having 2-3 restaurants on top of the coffee shop that serves breakfast? In my next post, we’ll compare your answers with over 30 years of insights and real-world results. Stay tuned!

Cheers to a bumper month for hospitality in May according to AIB Spend Trend. Spending increased in pubs (+10%), restaurants (+6%) and hotels (+5%) month on month, compared to significant decreases this time last year. https://lnkd.in/e5XqyXmZ

Baarish Aur Samosa! ☔️ Did you know? The Food and Beverage department isn't just a supporting role in the hotel industry. At times, it's the star performer. 🎭 Did you know, the F&B department can contribute up to a staggering 80% of a hotel's total revenue? Surprising, isn't it? But that's the reality of today's hospitality landscape. 🌅 With strategic marketing and a dash of creativity, that ratio can even be pushed up to an eye-popping 100%. Isn't that a delicious prospect? Reimagining F&B is the secret ingredient that can cook up new levels of success for hotels. So, do we just undervalue the role of this segment in hospitality? 🏨 Let's hear your thoughts on this. 🚀 #foodandbeverage #hotelindustry #hospitality #revenuegeneration