Pivoting Your Labor Management System to Optimize F&B Revenue
By Mark Heymann Chairman & CEO, Unifocus | August 26, 2018
Hotel owners and operators have long valued use of a labor management system as a smart and efficient way to understand, control and contain its largest cost. What fewer realize however, is that an effective LMS, properly deployed, can double as a revenue optimizer in their food and beverage outlets (as well as other revenue centers). Understanding the peaks and valleys of demand and using predictive scheduling can circumvent the likelihood of queues at the door that result in would-be guests turning away in frustration. This is particularly true in competitive urban markets, where guests have other dining options nearby and are less likely to be willing to wait for service.
Revenue-Building F&B Strategies
Historically, hotel operators have relied on several proven approaches to increase revenue in their food and beverage outlets:
- Increasing the length of the service demand period; for example, opening early for seniors to fill open tables at low demand times.
- Increasing prices.
- Implementing programs that focus on increasing average check or average revenue per purchasing customer.
- Developing a cuisine offering that draws local as well as hotel-oriented business.
- Providing the best customer service possible, creating demand by inspiring people to return and recommend the business to others.
To that last point, delivering high-quality service is driven by an establishment's ability to have the right staff in place at the time people want to be served. That's where an LMS with the capacity to identify and adjust staffing to high-demand periods provides a key advantage.
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