Hoteliers are still not reaping their low hanging fruit. Why?

By Patricio Gonzalez Morel, Sustainability and resource efficiency consultant | 5 Mar 19

Most hoteliers instinctively turn to raising occupancy, boosting F&B revenues and cutting payroll as a means to increase profits, writes Patricio Gonzalez Morel. Unfortunately, since resource efficiency is not part of their training or DNA, they seldom realize that greater, quicker and more predictable gains can be achieved by finding simple ways to do more with less.

This edition of the Hotel Yearbook is made available to you by PineappleSearch.

Proceed to download

Index

Would you like to to subscribe to our newsletter and receive updates on new editions via email?