Hospitality
Covers, rooms, margins and inspections. What it takes to run a kitchen, a bar or a hotel in Britain, and where the money actually goes.
Covers, rooms, margins and inspections. What it takes to run a kitchen, a bar or a hotel in Britain, and where the money actually goes.
- Housing the staff you cannot recruit locally. Housing your staff solves a recruitment problem and creates a licensing, tax and eviction problem. The accommodation offset is where most operators get it wrong.
- Accessible rooms, and the bookings they bring. The duty to make reasonable adjustments is anticipatory. You are meant to have sorted it out before a disabled guest tries to book, not after they complain.
- The system the whole hotel runs on. The PMS is the only system that knows what every room costs, who is in it and what they owe. Choosing badly is survivable. Migrating badly is not.