When Radisson Blu Durham embarked on a £5 million refurbishment, it wasn’t just the hotel interiors that were being reimagined, its approach to revenue management was too. Our Q&A with Sarah Thompson explains all.

Get the right Food & Beverage strategy in place, and you can turn Christmas into the gift that keeps on giving all year for your hotel. Read on to find out how.

We explore what a hotel strategy map is, why it matters, and five crucial steps you can take to build one that delivers real, measurable results for your hotel.

Understanding price elasticity of demand (PED) can be a game-changer for revenue managers, and is one of the most important metrics when it comes to selling the right number of rooms for the right price at the right time.

Struggling with rising food costs, supplier inconsistencies, or menu items that just don’t sell? You’re not alone. Many hospitality businesses - from hotels and restaurants to cafés and bars - face these challenges daily. The good news? A Food and Beverage (F&B) Consultant can help turn these common issues into profit-driving solutions.