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HOSPITALITY REVENUE
MANAGEMENT
FUNDAMENTALS AND
PRACTICES
CONTENTS
Meaning of
Revenue
Management
Revenue
Management
Process & Steps
Typical Revenue
management
Decisions
Segmentation
of Business
Competition &
Swot Anslysis
Pricing & Yield
Terms &
Metrices
Data
Requirements
RM Challenges
SALES & MARKETING
ORGANISATION
Execution
Direction & Strategy
Responsible for
Strategy / Positioning
Director of Sales
& Marketing
Director of Sales
Digital
Marketing &
Communication
Revenue
Management
Distribution
Management
Reservations
Events
Management
REVENUE
MANAGEME
NT
Increase price?
Fill the hotel?
No Revenue
Management
required during
low occupancy
MYTHS
HAVE YOU DONE THESE?
REVENUE MANAGEMENT
•achievement of an optimal level of the hotel’s net revenues and gross
operating profit
•by offering the right product
•to the right customers (Market Segment)
•via the right distribution channel
•at the right time (coming from Booking Pattern)
•at the right price with
•the right communication Distribution Channel.
The constellation
of tools and
actions dedicated
toward the
IN SIMPLE TERMS REVENUE
MANAGEMENT IS ABOUT
MANAGING
REVENUE MANAGEMENT-PREMISES
Perishable
Product
01
High Fixed Cost
and Low
Variable Cost
02
Seasonal
Demand
03
Assumptions in
Revenue
Management
•Possibility to forecast
demand
•Possibility of
segmenting revenue
•Price elasticity for
each segment
04
COMMON
REVENUE
MANAGEME
NT
DECISIONS
Accept Group
Business or other
bookings?
Open / Close booking
from certain
channels?
When to start
promoting to various
channels
Should impose
minimum length of
stay?
How much business
we can realistically
get to manage costs
Should we take
overbookings?
Should we accept
displacements?
What can we package
together?
What kind of
concessions we can
agree for groups or
events
REVENUE MANAGEMENT – TERMS
& METRICES
Room Nights
Price, Average
Realised Rate (ARR)
also called as ADR
Length of Stay
Revenue per
available room (Rev
PAR)
Total Revenue Per
Available Room
(Total Rev Par)
Total Revenue per
occupied room
(Folio Revenue)
Gross Operating
Profit (GOP)
(GOP per available
room) GOP PAR
Yield (RevPAR /
Rack Rate) – Shows
efficiency of hotel
REVENUE MANAGEMENT – TERMS
& METRICES
Covers Average Check
Revenue per
available seat hours
Revenue per square
meter hour (for
function rooms)
Capture Ratio from
Inhouse Guests
Average spending for
Spa / Gift Shop etc
STEPS IN
REVENUE
MANAGEME
NT
Pricing & Yeilding
•Pricing, Inventory, Distribution Management
Know you competition
•How are we different from competitors
Understand Demand Generators
Define right segmentation
•Understand Market Mix
Positioning & Strategy
•Formulate Strategy
SEGMENTIN
G - WHY
Price Differentiation
•Willingness to pay
•Value perception &
Buying Power
Service offering
differentiation
•Different Expectations
•Different Characteristics
Marketing and
distribution
Management
Information System
to track and
understand business
profitability
Standard Segmentations
Prescribed by USALITransient Rooms Revenue
 FIT Room Revenue
 Discount – Packages /Advance Purchase or
with other sort of discount based on rules.
 Qualified – Special rates depending on
meeting some criteria such as government
employee
 Wholesale an be offline or online
 Groups Room Rev (Min 10 Rooms)
 SMERF – Social, Military, education, religion,
fraternity
Contract Room Revenue / Permanent Room
Revenue - (More than 30 days in one
contract)
PROFILING
FOR EACH
SEGMENTATIO
NProfiling & Segmentation is
important to understand
• When to Market
• Price Points
• What services and amenities
are expected by guests
• An Example of
profiling===
BALANCING THE SEGMENTATION
Groups
/Business
FIT’s
/Leisure
Low Rates High Volume
Less usage of other service offerings
Ideal during low season for FITs
Unpredictable
High spenders,
however need higher
attention
Highest profitable due
to low cost of
operation
DEMA
NDConstrainedDemand
Limited by the number of roomsin
your hotel , Max is no of rooms
available
UnconstrainedDemand
Isnot limited by the numberof
rooms in your hotel
EXTERNAL DEMAND FACTORS
LocalEvent
(Sports /
Cultural)
Holidays
Events/
MICE/
Convention
Economic
factors(Oil
price,
Currency)
Political
Factors
(Elections,
Taxes)
Environmental
factors
Medical
Factors
(Virus,Local
Illness)
FORECASTI
NG
DEMAND
Forecasting
demand based on
•historical factors
•Seasonality
•Upcoming Events in city
•External factors such as
political or economical
Keep an eye of Pace
of bookings for
next 3-6 months
and participate in
sales strategies to
keep the pace
Find new feeder
markets based on
trends
COMPETITIVE
SET
Product
Hotel Quality,
Service,
Amenitiesare
similar
LocationLocationclose
enough in
proximity
Price
RoomProduct
rate similar
Mix Targeting similar
mix eg. Leisure/
Business
Travelers,Groups
IDENTIFY
COMPETITIVE SETStep- 1
• Researchyour potential
competitor
• Visit & Evaluateproperties
• Gather rate & availability
information
Step-2
• Conduct acompetition analysis
Step- 3
• Conduct SWOTanalysis
Step- 4
• Analyze competitive
performance using keymetrics
Step- 5
• Present you analysis and
recommendations
SWOT
ANALYSISSWOTAnalysis
While conducting aSWOTanalysis
 Analyze the internal & external
factors that affect hotel’s goalof
maximizing revenue
 Develop strategies that will
improve your hotel’s
competitive position
Favorable Unfavorable
Strengths
Attributes thatare
helpful
Eg.Meeting roomhas
recently been
refurbished
Opportunities
External condition
helpful
Eg.Anew corporate is
moving office closeto
your hotel
Weakness
Attributes that arenot
helpful
Eg.Reputation scores
are low and staff lack
in skill
Threats
External conditions can
damagegoals
Eg.Compoffering
lower rate butoffering
higher perceivedvalue
InternalExternal
Pricing Key Pillars
Demand/Supply
Competition
PriceSensitivity
OptimalPricing
PricingStrategy
PRICING
FACTORSHow many pricing decisions we
makeeach year?
What drives pricing decisions
 Competition pricing
 Supply & Demand
 Market Factors
 Business Mix
 Current & Futureoccupancy
trends
Always Considers3 pillars of pricing
(Demand, Competition & Price
Sensitivity)
Business
Mix
Competitor
Pricing
Market
Factors
Supply&
Demand
Occupancy
Levels
Appropriate
Price
PRICING CONCEPTS
Restrictions
Fences
Yield Tactics
Pricing Dangers
Cannibalization
Dilution/
Discounts
RESTRICTIONS - FENCING
With Fences,guests understand what
they need to do in order to receive a
better deal
RESTRICTIONS –
YIELD TACTICSYield Tacticsare not communicated to the customers.
Thegoal is to sell rooms to customers who meetyour hotels needs
not necessarily the other way round
PRICING
DANGERSThere are two types ofpricing
dangers
 Cannibalization
 Dilution
Cannibalizationoccurs when a
new product or marketing
program literally “Eats Into”
existing products
Dilution canoccur if customers
consistently find onlydiscounted
rates available for yourhotel
Cannibalization shifts existing
customers to anew, lower
priced product
Dilution reduces pricing on
an already successful
product
Avoid Pricing dangers by effectively
using fences and yield tactics
DISTRIBUTI
ON &
CHANNELS
MANAGEME
NT
Online through
own website
Online Travel
Agents
Offline Travel
Agents and tour
operators
Global
Distribution
systems
Corporates
Direct Enquiries
Sales Offices &
Call centers
Brokers
Loyalty
Programs
INVENTORY
MANAGEME
NT
Overbooking and
contracting
Length of stay
control
Management of
Channel Managers,
GDS, OTAs
Walk away the guests
?
Consider !!
Length of stay
Loyalty
Where to walk
REPORTS REQUIREMENTS (BY DISTRIBUTION
CHANNEL/ROOM TYPE/SEGMENT)
Number of bookings
for a particular date)
Number of bookings
at a particular date
Length-of-stay Prices Lead period
Number of
cancellations of
confirmed bookings
Number of booking
requests for a
particular date
Number of rooms
per booking
No-shows, walk-ins
and denials
Consumption of
additional services
Repeat visits by
customers
Demographic
characteristics of
guests.
Variable costs per
overnight/
roomnight
Website analytics
SOME REPORT SAMPLES
BOOKING PACE
Day of Week Report
REVENUE BY CHANNEL
GUEST NATIONALITY
F&B REVENUE
MANAGEMENT REPORT
MAIN
QUESTIONS
TO BE
ANSWERED
FROM
ANALYSIS
What nationalities stays
in your hotel compared
to compset
What is your price quality
index
What days of week is
your hotel strong / week
compared to compset.
What is your Revpar
index compared to
compset (are you getting
your fair share)
What is the Booking Pace
for each segment to be
able to design
promotions
Which segment is
spending most or taking
other services in hotel
What promotions are
working
RM CHALLENGES
Authenticity of data
Timely
implementation
System limitations to
implement strategies
Slow tech
advancement in
hotel websites Vs
OTAs
Historical data less
and less relevant due
to every changing
market dynamics
Finding Right Talent

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Hotel Management Course - Revenue management Concepts

  • 2. CONTENTS Meaning of Revenue Management Revenue Management Process & Steps Typical Revenue management Decisions Segmentation of Business Competition & Swot Anslysis Pricing & Yield Terms & Metrices Data Requirements RM Challenges
  • 3. SALES & MARKETING ORGANISATION Execution Direction & Strategy Responsible for Strategy / Positioning Director of Sales & Marketing Director of Sales Digital Marketing & Communication Revenue Management Distribution Management Reservations Events Management
  • 4. REVENUE MANAGEME NT Increase price? Fill the hotel? No Revenue Management required during low occupancy MYTHS
  • 5. HAVE YOU DONE THESE?
  • 6. REVENUE MANAGEMENT •achievement of an optimal level of the hotel’s net revenues and gross operating profit •by offering the right product •to the right customers (Market Segment) •via the right distribution channel •at the right time (coming from Booking Pattern) •at the right price with •the right communication Distribution Channel. The constellation of tools and actions dedicated toward the
  • 7. IN SIMPLE TERMS REVENUE MANAGEMENT IS ABOUT MANAGING
  • 8. REVENUE MANAGEMENT-PREMISES Perishable Product 01 High Fixed Cost and Low Variable Cost 02 Seasonal Demand 03 Assumptions in Revenue Management •Possibility to forecast demand •Possibility of segmenting revenue •Price elasticity for each segment 04
  • 9. COMMON REVENUE MANAGEME NT DECISIONS Accept Group Business or other bookings? Open / Close booking from certain channels? When to start promoting to various channels Should impose minimum length of stay? How much business we can realistically get to manage costs Should we take overbookings? Should we accept displacements? What can we package together? What kind of concessions we can agree for groups or events
  • 10. REVENUE MANAGEMENT – TERMS & METRICES Room Nights Price, Average Realised Rate (ARR) also called as ADR Length of Stay Revenue per available room (Rev PAR) Total Revenue Per Available Room (Total Rev Par) Total Revenue per occupied room (Folio Revenue) Gross Operating Profit (GOP) (GOP per available room) GOP PAR Yield (RevPAR / Rack Rate) – Shows efficiency of hotel
  • 11. REVENUE MANAGEMENT – TERMS & METRICES Covers Average Check Revenue per available seat hours Revenue per square meter hour (for function rooms) Capture Ratio from Inhouse Guests Average spending for Spa / Gift Shop etc
  • 12. STEPS IN REVENUE MANAGEME NT Pricing & Yeilding •Pricing, Inventory, Distribution Management Know you competition •How are we different from competitors Understand Demand Generators Define right segmentation •Understand Market Mix Positioning & Strategy •Formulate Strategy
  • 13. SEGMENTIN G - WHY Price Differentiation •Willingness to pay •Value perception & Buying Power Service offering differentiation •Different Expectations •Different Characteristics Marketing and distribution Management Information System to track and understand business profitability
  • 14. Standard Segmentations Prescribed by USALITransient Rooms Revenue  FIT Room Revenue  Discount – Packages /Advance Purchase or with other sort of discount based on rules.  Qualified – Special rates depending on meeting some criteria such as government employee  Wholesale an be offline or online  Groups Room Rev (Min 10 Rooms)  SMERF – Social, Military, education, religion, fraternity Contract Room Revenue / Permanent Room Revenue - (More than 30 days in one contract)
  • 15. PROFILING FOR EACH SEGMENTATIO NProfiling & Segmentation is important to understand • When to Market • Price Points • What services and amenities are expected by guests • An Example of profiling===
  • 16. BALANCING THE SEGMENTATION Groups /Business FIT’s /Leisure Low Rates High Volume Less usage of other service offerings Ideal during low season for FITs Unpredictable High spenders, however need higher attention Highest profitable due to low cost of operation
  • 17. DEMA NDConstrainedDemand Limited by the number of roomsin your hotel , Max is no of rooms available UnconstrainedDemand Isnot limited by the numberof rooms in your hotel
  • 18. EXTERNAL DEMAND FACTORS LocalEvent (Sports / Cultural) Holidays Events/ MICE/ Convention Economic factors(Oil price, Currency) Political Factors (Elections, Taxes) Environmental factors Medical Factors (Virus,Local Illness)
  • 19. FORECASTI NG DEMAND Forecasting demand based on •historical factors •Seasonality •Upcoming Events in city •External factors such as political or economical Keep an eye of Pace of bookings for next 3-6 months and participate in sales strategies to keep the pace Find new feeder markets based on trends
  • 21. IDENTIFY COMPETITIVE SETStep- 1 • Researchyour potential competitor • Visit & Evaluateproperties • Gather rate & availability information Step-2 • Conduct acompetition analysis Step- 3 • Conduct SWOTanalysis Step- 4 • Analyze competitive performance using keymetrics Step- 5 • Present you analysis and recommendations
  • 22. SWOT ANALYSISSWOTAnalysis While conducting aSWOTanalysis  Analyze the internal & external factors that affect hotel’s goalof maximizing revenue  Develop strategies that will improve your hotel’s competitive position Favorable Unfavorable Strengths Attributes thatare helpful Eg.Meeting roomhas recently been refurbished Opportunities External condition helpful Eg.Anew corporate is moving office closeto your hotel Weakness Attributes that arenot helpful Eg.Reputation scores are low and staff lack in skill Threats External conditions can damagegoals Eg.Compoffering lower rate butoffering higher perceivedvalue InternalExternal
  • 24. PRICING FACTORSHow many pricing decisions we makeeach year? What drives pricing decisions  Competition pricing  Supply & Demand  Market Factors  Business Mix  Current & Futureoccupancy trends Always Considers3 pillars of pricing (Demand, Competition & Price Sensitivity) Business Mix Competitor Pricing Market Factors Supply& Demand Occupancy Levels Appropriate Price
  • 25. PRICING CONCEPTS Restrictions Fences Yield Tactics Pricing Dangers Cannibalization Dilution/ Discounts
  • 26. RESTRICTIONS - FENCING With Fences,guests understand what they need to do in order to receive a better deal
  • 27. RESTRICTIONS – YIELD TACTICSYield Tacticsare not communicated to the customers. Thegoal is to sell rooms to customers who meetyour hotels needs not necessarily the other way round
  • 28. PRICING DANGERSThere are two types ofpricing dangers  Cannibalization  Dilution Cannibalizationoccurs when a new product or marketing program literally “Eats Into” existing products Dilution canoccur if customers consistently find onlydiscounted rates available for yourhotel Cannibalization shifts existing customers to anew, lower priced product Dilution reduces pricing on an already successful product Avoid Pricing dangers by effectively using fences and yield tactics
  • 29. DISTRIBUTI ON & CHANNELS MANAGEME NT Online through own website Online Travel Agents Offline Travel Agents and tour operators Global Distribution systems Corporates Direct Enquiries Sales Offices & Call centers Brokers Loyalty Programs
  • 30. INVENTORY MANAGEME NT Overbooking and contracting Length of stay control Management of Channel Managers, GDS, OTAs Walk away the guests ? Consider !! Length of stay Loyalty Where to walk
  • 31. REPORTS REQUIREMENTS (BY DISTRIBUTION CHANNEL/ROOM TYPE/SEGMENT) Number of bookings for a particular date) Number of bookings at a particular date Length-of-stay Prices Lead period Number of cancellations of confirmed bookings Number of booking requests for a particular date Number of rooms per booking No-shows, walk-ins and denials Consumption of additional services Repeat visits by customers Demographic characteristics of guests. Variable costs per overnight/ roomnight Website analytics
  • 33. BOOKING PACE Day of Week Report
  • 37. MAIN QUESTIONS TO BE ANSWERED FROM ANALYSIS What nationalities stays in your hotel compared to compset What is your price quality index What days of week is your hotel strong / week compared to compset. What is your Revpar index compared to compset (are you getting your fair share) What is the Booking Pace for each segment to be able to design promotions Which segment is spending most or taking other services in hotel What promotions are working
  • 38. RM CHALLENGES Authenticity of data Timely implementation System limitations to implement strategies Slow tech advancement in hotel websites Vs OTAs Historical data less and less relevant due to every changing market dynamics Finding Right Talent