Revenue Management

Leading revenue management solutions provider celebrates 426% YoY revenue increase amid landmark client wins ATHENS, 22 May 2025 – IDeaS, a SAS company and the world’s leading provider of hospitality revenue…

📈 Hotel Revenue Managers are crucial for maximizing revenue through strategic forecasting, dynamic pricing, and tech integration. They manage distribution channels and analyze trends to optimize occupancy and profitability. Their role involves cross-functional collaboration with sales, marketing, and operations. Essential skills include analytics, commercial acumen, and adaptability. Tools like STAAH's Channel Manager and RateStalk enhance their effectiveness. Key tasks include demand forecasting, competitor benchmarking, and campaign management, steering hotel profitability in a competitive market.

📈 Miami's Local House hotel saw a 36% increase in ADR in 18 months using Atomize, a Mews company. Atomize automates pricing by analyzing demand patterns, competitor rates, and price elasticity. This approach enhances occupancy and revenue without manual effort. For example, rates are adjusted dynamically throughout the day, saving time and maximizing profits. Competitive pricing strategies and loyalty focus are key, while strategic market positioning is essential for maintaining high demand and optimizing pricing.

💸 The Consumer Price Index rose by 0.2% in April, resulting in a 12-month inflation rate of 2.3%, the lowest since February 2021. Food prices are up 2.8% from last year, with grocery prices falling 0.4% in April and menu prices increasing by 0.4%. Egg prices dropped 12.7% monthly but are still 50% higher than last year. Full-service meals rose 0.6% over the month, leading to a 4.3% annual increase. Restaurant pricing has outpaced grocery pricing for the 25th consecutive month, contributing to a 1.7% year-over-year decline in domestic QSR traffic in April. The RMS Q1 survey revealed 40% of U.S. diners spend less on restaurants, with 25% opting for grocery meals due to better value.

📖 Ron Ruggless, with a career spanning over three decades, is a senior editor at Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality since 1992. Before joining NRN, he spent 10 years at the Dallas Times Herald as a restaurant critic, assistant business editor, and more. Ruggless edited the Zagat Dining Guide for Dallas-Fort Worth and has been published in Food & Wine, Food Network, and Self magazines. His expertise lies in foodservice mergers, acquisitions, and operations. Email: [email protected], Twitter: @RonRuggless, LinkedIn: www.linkedin.com/in/ronruggless, Instagram: @RonRuggless, TikTok: @RonRuggless.

🍴 Bret Thorn, Senior Food & Beverage Editor with expertise in food and beverage trends, French cuisine, and Asian cuisines, particularly Thai, has been with Nation's Restaurant News since 1999 and Restaurant Hospitality since 2016. He wrote for The New York Sun from 2005 to 2008 and earned a BA in History from Tufts University in 1990. Thorn won the Jesse H. Neal Award in 2006 and was inducted into Disciples d'Escoffier in 2014. He is based in Brooklyn, N.Y.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts podcast "In the Kitchen with Bret Thorn." He wrote for The New York Sun (2005-2008) and spent five years in Thailand as a journalist for Manager magazine and Asia Times newspaper. With a BA from Tufts University and culinary training at Le Cordon Bleu Paris, Thorn was inducted into Disciples d’Escoffier in 2014. His expertise spans food and beverage trends, French cuisine, Asian cuisine, and restaurant operations. Contact him at [email protected] or through social media on LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram (@foodwriterdiary).

🍴 III Forks, established in Dallas in 1998, moved from its original 20,000 square foot location to a 6,000 square foot space in Addison on April 8. The relocation to Village on the Parkway represents a shift towards a luxury boutique-inspired design by Harrison, featuring a wine display with over 1,200 bottles. Under President Curtis Osmond, the steakhouse aims for a more intimate experience with private dining resembling a speakeasy. The menu, managed by Chef-Proprietor Chris Vogeli, now includes more beef varieties, such as 75-day dry-aged steak, American wagyu from Snake River Farms, and A5 wagyu from Miyazaki, Japan. Lighter options and weekly fish specials are also highlighted. The Addison model will guide future III Forks expansions in Texas and neighboring states.

🌶 Mango chile, a blend of tropical fruit and fiery spice, is gaining popularity, especially when mixed with habanero peppers. Despite habaneros' spiciness, they're used sparingly for a broad appeal. Mango chile has seen a 61% increase on U.S. menus (predominantly casual dining and independent restaurants) in four years, although it's present on less than 1% of menus. Datassential reports 55% of Americans are aware of mango chile, and 31% have tried it.