Globally, food and beverage accounts for around 27 percent of total revenue for a hotel, on average. But hotel operators are wondering if they can nudge this number higher by diversifying their offerings.
Hospitality management pros are recommending that operators move away from the traditional RevPAR (Revenue Per Available Room) metric and focus instead on Revenue Per Available Guest (RevPAG). “By focusing on RevPAG, hotels can shift their F&B strategy from simply serving meals to maximizing the value of each guest's dining experiences throughout their stay,” noted Tim Hansen, VP Sales Hotels and Resorts at Agilysys. This holistic approach not only increases hotel food and beverage revenue, but boosts guest satisfaction as well.
