Revenue Management

📊 Qu's 2025 State of Digital Report, based on data from 170 brands and 85,000 locations, shows fast casual and QSR operators focusing on first-party ordering, which 40% of brands view as their biggest revenue growth potential. Key trends include consolidating tech systems (64% of brands), data-driven personalization despite 85% of guests being unreachable through traditional loyalty programs, and kiosks being adopted by 62% of brands (80% in QSRs) to ease labor strain. Digital sales have plateaued, increasing only 4% in three years, prompting a shift from volume to profitability, and unified data is identified as the foundation for future success.

💸 Revenue Managers in hospitality face complexity from data overload, rapid market shifts, and a quest for precision, which can lead to overcomplicated strategies and missed revenue opportunities. They manage multiple data sources, such as PMS and CRS, and experience pressure to deliver quick results while seeking perfect forecasts, causing analysis paralysis. Solutions lie in simplifying strategies, improving data accuracy and accessibility, integrating data, leveraging modern RMS or BI platforms effectively, and fostering cross-departmental collaboration. Demand Calendar aids by automating data collection, offering intuitive data presentation, and enhancing collaboration, enabling Revenue Managers to focus on strategic decisions and actionable insights, thus reducing complexity in revenue management.

🌶 Skhug, a Yemeni Jewish green sauce with cilantro, garlic, chile peppers, and spices, is gaining popularity in the U.S., particularly in restaurants and meal kits. Known for its bold, spicy flavor, skhug is now on 0.5% of U.S. restaurant menus, marking a 41% increase over four years. Velvet Taco highlighted skhug in a taco and Margarita. Higher skhug awareness is seen among vegan and vegetarian consumers.

💸 Hotels can boost revenue beyond room bookings through upselling and cross-selling, monetizing spaces like conference rooms and event spaces, enhancing food & beverage sales, offering unique experiences, selling branded merchandise, creating loyalty programs, and forming strategic partnerships. RevOptimum specializes in aiding hotels to develop and optimize these strategies to decrease OTA dependency and enhance profitability. Contact RevOptimum for tailored revenue growth plans for your hotel property.

🍳 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality, guides F&B trends coverage since 1999. Host of "In the Kitchen with Bret Thorn" podcast, he reported on foodservice operations and authored a column for The New York Sun (2005-2008). With a BA in history from Tufts University and studies at Le Cordon Bleu, Thorn reported from China in 1989 for ABC News. His work includes entries for the Oxford Encyclopedia of Food and Drink in America (2012) and Oxford Companion to Sugar and Sweets (2015). He won the 2006 Jesse H. Neal National Business Journalism Award and was inducted into the Disciples d'Escoffier in 2014. 📧 [email protected]

🍾 Nusret Gökçe, known as Salt Bae, gained fame in 2017 for a viral video of his unique salt-sprinkling technique. He founded the first of his 17 Nusr-Et steakhouses in Istanbul in 2010. Despite setbacks, including failed ventures and lawsuits, he announced expansion plans in January for new locations in Mexico City, Rome, Milan, and Ibiza. The 2022 World Cup saw Gökçe in a controversial incident involving the trophy. One Nusr-Et steakhouse in New York City's Meatpacking District closed in May, with intentions to relocate to Times Square. The Midtown location, formerly the China Grill, now caters to tourists and theatergoers. The dining experience is theatrical, with a menu featuring mostly wagyu beef and dramatic presentations, like the Smoked Saltbae Old Fashioned. The Golden Reserve Selection offers steaks and burgers with gold leaf, including a $180 Golden Burger and a $950 Golden Tomahawk.

```html 💸 ``` Hotels using Atomize RMS have seen up to 35% more Revenue per Available Room (RevPAR) and up to 37% higher Average Daily Rate (ADR). Implementing an RMS like Atomize, part of Mews, enables real-time data access, rate adjustments, and strategic planning. An RMS automates pricing based on demand, competitor pricing, booking trends, and market conditions. Frimurarehotellet saves 20-30 hours monthly by utilizing Atomize's automated pricing. RMSs are ideal for properties with more than 10 rooms in competitive markets, offering real-time optimization, AI-driven insights, and cloud-based flexibility. Revenue managers benefit from RMS by shifting focus from manual tasks to strategic oversight, enhancing overall profitability. Atomize's two-way integration with PMS simplifies revenue management, providing time-saving automation.

🍛 Japanese curry, known for its mild and comforting taste, has seen a 120% increase on U.S. menus over the last four years. With half of the U.S. population familiar with it, its sweet and accessible flavor appeals particularly to Asian and millennial consumers, with 19% having tried it. Its growing accessibility in U.S. grocery stores reflects the rising interest in globally inspired comfort foods. Fast-casual chain Tender Greens features a Japanese chicken curry dish.

📆 Hotels implement blackout dates to capitalize on high-demand periods, aiming to optimize rates, manage inventory, and increase profitability. The article, written by Vanshikha Dhar and shared on Hotelogix Blog, does not provide specific dates, locations, or numerical data within the provided text. The concept is presented broadly without specific examples or statistical information. The article's image was uploaded on March 6, 2025, according to the metadata.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, hosts the podcast "In the Kitchen with Bret Thorn." Wrote for The New York Sun (2005-2008), and in Thailand for Manager magazine and Asia Times newspaper. Graduated magna cum laude from Tufts University, studied at Le Cordon Bleu, and during Tiananmen Square in 1989, worked for ABC News. Won the 2006 Jesse H. Neal Award, was IFEC president in 2005, and authored food entries in Oxford publications (2012, 2015). Inducted into Disciples d'Escoffier in 2014, based in Brooklyn, New York.