When the high investment and low return has become the majority of star hotels *** with the same characteristics, when it comes to the hotel restaurant, we see that there are many reasons to lead to its profit (profit) is not as satisfactory as we expected, the biggest dilemma is that the department's operating income (revenue) is not as high as expected. How to improve the hotel food and beverage business income, usually we see the answer is not only to increase the consumption expenditure of the guests to extend the stay, to attract local customers to become a fixed consumer groups. Here I want to talk about three specific aspects: the hotel's daily work, one-time promotion, image publicity. Hotel daily work which includes some very basic work, such as the front desk staff in the guest check-in registration to introduce the hotel restaurant location and features. The concierge staff can inform the guests of the restaurant's ongoing promotional activities in person after picking up and dropping off the guests' luggage. Hyatt has previously promoted a very interesting promotional activity in the form of an award ceremony to unveil the list of winners, the guests will receive a letter after checking into the hotel and when they open it, they will see their names as winners, and they will be invited to go to the front desk to win the rewards, which are 10% to 50% of different rewards for the consumption of the hotel's restaurants. enjoy different discounts ranging from 10% to 50%. In addition, when the work is in progress, the staff's service attitude and the hotel's 'additional gifts' (Amenities) can be more effective in pleasing the guests. In the selection of staff, a cheerful, positive and outgoing personality is more valuable than experience. Lack of ability can be supplemented by training and future work. But a work attitude that radiates positive energy can overcome or cover up some of the shortcomings in the service, the guests are in a happy mood, they will not care about some small mistakes. Hotels in the 'additional gifts' design on the endless, which has become a very common promotional tools, so want to get out of the lead in the design of this link can be more imaginative, focusing on the details. For example, at breakfast, place a pot of hot tea or coffee on the table so that guests don't have to wait for a 'refill' every few minutes. When guests are waiting in line to eat, a few extra copies of the latest magazines to read, free Wi-Fi, snacks and fruit in the waiting area with soft music, etc., all have a significant effect on extending guests' patience. When the guests finish their meal, they can present a fruit plate to refresh their palate. These 'additional gifts' investment will not be very large, but its role can quickly catch the heart of the guests, increase customer service satisfaction. One-time promotion? One-off promotions are a very effective way of marketing to tap into a wider customer base. Year after year, most people celebrate the same regular festivals, Chinese New Year, Valentine's Day, Mid-Autumn Festival, Mother's Day, Father's Day, etc. Why not promote more themes in your restaurant, and create a variety of special days to attract customers. A rugby club I worked with in Australia had a large entertainment venue, and every month they would organize a 'Superstar Night' where they would invite some singers to hold a small concert with the theme of imitating a superstar, and the tickets were sold out to the public, and the price of the ticket included the buffet, and the drinks were paid for separately. This will be dining and watching the show bundled sales, not only easy to gather local popularity, an event down, alone drink income is very substantial. Image publicity do not ignore the power of a good press release dissemination, when each time the restaurant to replace the new menu, each time the launch of new dishes, new promotions, new thematic activities, and some of the hardware and facilities of the renewal and reconstruction, remember to invite the traditional and new media journalists to take the lead in trying out the new menu and come to the event to participate in the scene. In addition, more and more hotels are cooperating with charitable organizations and environmental protection agencies to donate a fixed percentage of monthly turnover or in the form of materials to give back to the community and generate positive word-of-mouth through philanthropy. There is also a trick to choosing a charity organization to partner with. If a hotel is small and picks a well-known organization, it may not get much special attention because they already have too many partners. Going with a local organization that is new or not as popular will get you a warmer response. So go ahead and pick an organization that is the right fit*** with creating a win-win model of partnership. Of course, the realization of long-term growth of the hotel's food and beverage revenue is inseparable from the unanimous understanding of the staff up and down the support and enthusiasm for the work involved, this is not limited to the food and beverage sector employees, employees in all sectors have the opportunity to face the guests in their time to stay in the store, every opportunity to communicate with the guests can be considered as food and beverage revenue growth of the driving force.

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