in some cases, just taking the lead and executing someone else creation!
Situation: Not enough rooms in the hotel; travelers sleeping in their cars; no Food & Beverage facilities after 9pm.
Action: We set up extrabeds in meeting rooms and hotel car garages; changed F&B operation to 24/7; also, trained Front Desk and watchman staff to help in Food prep and service.
Results: In 3 months, Room revenue increased by 40% and F&B by 150%; this idea lead, years later, to build more rooms in the hotel.
Guayaquil flambe parties and Galapagos island tours!
This time, at the elegant Gran Hotel International Atahualpa, in the city of Guayaquil, Ecuador - few blocks from Malecon; I was Maitre d' for the Restaurant and Ballroom, at the top of the building - both with a wonderful 360 degrees view of city buildings and magnificent Guayas river. My menthor & friend, exceptional Executive Chef Georg Eisenreich was running all kitchens in the hotel.
1. Situation: Exquisite Continental menu restaurant, the best in town, unfortunately, with a very low Average Check.
2. Action: Actually, we did two actions:
2.a. Dinner Menu - full 4 course “table side cooking” with wines included - available for affluent local clients and for the international tourist groups staying in our hotel; for group members, dinner was served during last night in the city, before next morning departure for their Galapagos island cruise.
3. Result: in 60 days our F&B Average Check increased by 120% sales. Impact was 27% more to the net profit bottom line!
Situation: Market research confirmed no authentic kosher meals, nor facilities, existed in the city;
Action: We decided to reorient our marketing efforts towards the Jewish community; additional investment was decided and kitchen equipment, china, glass, silver was purchased for that purpose. The first hotel kosher kitchen in the country was in our hotel; the local Rabbi approved and managed the equipment storage and facilities!
Result: Catering Sales exceeded budget by 160%; we served the largest bar-mitzvah in the country for 2,000 guests. Also, the largest and most expensive wedding of the community.
Situation: The occupancy was difficult and the ADR worst! we needed to create a new "product" that would allow us to increase our room rates.
a. New room type - we took 20% of our room inventory and remodeled this rooms to junior suite Quality level - steam bath showers, deluxe bathroom amenities, orthopedic king size bed, pillow menu, full minibar, air purifiers, new TV sets,
b. Aggresive sales promotions and in-house incentive for our reservation and front desk staff selling the new rooms.
Result: within 60 days of launching the program, the daily occupancy of the new Junior Suites was 90%; the notorious Value added to the rooms, allowed for rate increase of 30% compared to standard rooms. Our accumulated ADR went up 20% throught the first year!
In Germany aquaculture, the Trout farming is most popular; Carp fish comes second place; I was F&B Director for Petecuy hotel in Cali and found two interesting components: strong German comunity and a several Carp aquaculture farms in the Cauca valley; took me some time to convince hotel owner Mr. Ovidio Pelaez and GM Mr. Hernando Maya to trust the idea!
1. Situation: Our Restaurant lacked “wow” factor to attract affluent local clientele from Cali; we needed something different, really unique!
2.b. A Marketing and Sales campaign was in place, focused in the German Swiss and Austrian residents "choose your live Carp, we cook it your style!"
3. Result: F&B Lunch turnover went up 1.75 and Dinner 2.25 - Food Average Check grew 80%. All Carps depleted in 5 months!
1. Situation: The Resort averaged 65% yearly room occupancy, from USA and Canada divers market, only.
3. Result: We were able to generate in the first year of my tenure, an additional 22% room occupancy from Divers and a new 9% from honeymooners!