The Hospitality Solutions Team - THST

THE UNDER PERFORMANCE LEGEND.

Companies that have a high level of employee turnover are generally viewed with suspicion. At best, significant churn seems to indicate an inexperienced team with low morale; at worst, an organization rife with mismanagement.
In fact clients often look to the stability of the company employees when deciding on their business and sometimes set out clauses in agreements as the basis for pulling back business

Let's looked at it this way.

Companies are sometimes stack with none performing employees for fear of the terminal obligations
Turnover allows companies the opportunity to replace under-performing employees with higher performers and to inject a fresh set of ideas and skills into the mix
The urge for stable teams can potentially
hurt the company's ability to make personnel changes that would improve the health of their operations.

With the changing world, companies may not require the same people if they need to embrace change constantly and bring in new skills.
Why for example spend on training each individual team member when actually new employee could train all the others as a return on his/her salary.
It's here that one will realise that the cost of maintaining an under performance legend is much higher than the cost and advantages of getting a smart and talented employee to fix the problems created by the legend!

Finally, and perhaps most importantly, there is some chicken-and-egg confusion: clients may notice a relationship between turnover and performance, and assume that high turnover is causing under performance, rather than the under performance spurring the management to make personnel changes, including bringing on new individuals to turn the ship around.

All one needs is to have strict written policies & procedures to help the new comers easily fit in or else you miss on all that comes with stability

This not say that one must fire a bunch of employees randomly and then they will perform better with ones but it’s rather more that organizations are loathe to change even when circumstances dictate. They simply don’t consider whether they need to update the skill set of their teams or bring in new talent.

Besides, the Gen Z employees would prefer frequent job changes for immediate financial rewards yet they bring in fresh perspectives on productivity

DATA PROTECTION:
Are you aware that you can face a lawsuit
from your own staff and clients for using their images without a *signed consent*
That innocent online post or billboard may cost you a leg and an arm.

We have seen what would have been private, discreet visit suddenly becoming a public affair through a post, embarrassing your guest which may call for redress.

Make sure to use blurred images, professional models or AI images

FOOD IDIOMS
and phrases with meanigs

Apple of my eye. = an adored person
Bad egg. = a troublesome person
Basket case = erratic or panicky
Be nuts about. = really enjoy
Beet red. = embarrassed or angry
Big cheese. = an important person
Bitter pill. = something unpleasant that must be accepted
Born with a silver spoon = from a rich family
Bread and butter. = necessitihes or main points
Bring home the bacon. = earn money
Butter someone up. = be really nice to someone
cheap as chips = very inexpensive
Cook the books. = dishonest accounting
Couch potato = lazy person
Cream of the crop. = the best
Cry over spilled milk = get upset over something insignificant
Cup of joe. = cup ofcoffee
Cut the cheese. = to fart
Cut the mustard. = meet the expectations
Egg someone on. = to urge or provoke someone
Freeze your buns off = be very cold
Full of beans. = energetic
Spilling the beans. = sharing the secrets publicly
Hot cake. = greatly desirable
Gravy train. = high pay for minimal work
Hard nut to crack. = difficult to understand or persuade
Have a bun in the oven = be pregnant
Frying pan to fire. = more trouble
In hot soup. = troubleridden
Salt to an injury. = more pain
Food for thought. = considerable opinion

LET'S LEARN TOGETHER,
ADD MORE IN THE COMMENT SECTION

THE HOSPITALITY SOLUTIONS TEAM
For your hotel staff training requirements right at your hotel/workplace, setting and pre-opening of new hotels, restaurants, bars & cafés
Tel: 0776 428 573 (WhatsApp & calls)
Email: [email protected]

HOTEL COST KPIs

Hotel costs are the expenses you incur while running your hotel. Usually, you can split your costs into two categories: fixed and variable.

Fixed hotel costs remain the same.
no matter how many guests you
have. For example, rent payments, property taxes, hotel utility costs.

Variable hotel costs ebb and flow
with how busy your hotel is. For
example, food and beverage costs, labour or guest supplies.

Department-wise breakdown of hotel variable cost KPIs for better cost control and efficiency in a hotel.

1. Front Office KPIs (Guest Services & Reception)
Cost Control KPI
■ Payroll Cost per Available Room = Total Front Office Payroll / Available Rooms
■ Guest Supplies Cost per Occupied Room = Total Cost of Guest Amenities / Occupied Rooms
■ Reservation Cost per Booking = Total Reservation Costs / Number of Booking
■ Cost per Check-in = Front Desk Payroll & Expenses / Total Check-ins

Revenue & Efficiency KPIs
■ Revenue per Available Room (RevPAR) = Total Room Revenue / Available Rooms
■ Occupancy Rate (%) = (Occupied Rooms / Available Rooms) × 100
■ Upsell Revenue per Check-in = Additional Room Revenue from Upselling / Total Check-ins

Front Office KPI Tracking
■ Payroll Cost per Available Room → Track monthly payroll expenses and divide by available rooms.
■ Guest Supplies Cost per Occupied Room → Record costs of toiletries, welcome kits, and divide by occupied rooms.
■ Reservation Cost per Booking → Sum reservation software, OTA commissions, and divide by bookings.
■ Cost per Check-in → Track total front desk payroll and expenses, divide by total check-ins.

Performance Notes: Monitor seasonal changes in guest supply costs, check-in efficiency, and payroll expenses.

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2. Housekeeping KPIs

Cost Control KPIs
■ Housekeeping Cost per Occupied Room = Total Housekeeping Payroll & Supplies / Occupied Rooms
■ Linen & Laundry Cost per Occupied Room = Total Laundry & Linen Expenses / Occupied Rooms
■ Cleaning Supply Cost per Room = Total Cost of Cleaning Supplies / Available Rooms

Efficiency & Productivity KPIs
■ Rooms Cleaned per Housekeeper per Shift = Total Cleaned Rooms / Total Housekeeping Staff
■ Average Cleaning Time per Room = Total Time Spent Cleaning / Total Cleaned Rooms

Housekeeping KPI Tracking

 Housekeeping Cost per Occupied Room → Sum payroll, cleaning supplies, laundry, divide by occupied rooms.
 Linen & Laundry Cost per Occupied Room → Track detergent, outsourced laundry, and water usage.
 Cleaning Supply Cost per Room → Record monthly expenses on detergents, mops, and consumables.
 Rooms Cleaned per Housekeeper per Shift → Measure productivity and adjust staffing levels.
 Average Cleaning Time per Room → Record start and end times to optimize efficiency.
Performance Notes: Track time variations between room types and adjust staffing during peak seasons.

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3. Food & Beverage (F&B) KPIs

Cost Control KPIs
■ Food Cost Percentage = (Total Food Cost / Total Food Revenue) × 100
■ Beverage Cost Percentage = (Total Beverage Cost / Total Beverage Revenue) × 100
■ Food Waste Cost = Cost of Wasted Food / Total Food Cost
■ Cost per Meal Served = Total Kitchen Expenses / Number of Meals Served

Labor & Productivity KPIs
■ Labor Cost Percentage = (Total F&B Labor Cost / F&B Revenue) × 100
■ Revenue per Restaurant Seat = Total F&B Revenue / Number of Restaurant Seats
■ Kitchen Efficiency Ratio = (Food Cost + Labor Cost) / Total F&B Revenue

Food & Beverage KPI Tracking

 Food Cost Percentage → Track total food purchase costs and compare with revenue.
 Beverage Cost Percentage → Record beverage stock purchases and compare against drink sales.
 Food Waste Cost → Weigh and log daily food waste, calculate its cost impact.
 Cost per Meal Served → Sum kitchen operating costs and divide by meals sold.
 Labor Cost Percentage → Compare kitchen payroll against F&B revenue.
 Revenue per Restaurant Seat → Measure dining efficiency per seat utilization.
Performance Notes: Monitor waste trends, optimize portion control, and analyze high-cost menu items.

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4. Engineering & Maintenance KPIs

■ Cost Control KPIs
■ Maintenance Cost per Available Room = Total Maintenance Expenses / Available Rooms
■ Utilities Cost per Available Room = Total Utilities Expenses / Available Rooms
■ Energy Consumption per Room = Total Energy Usage (kWh) / Available Rooms
Efficiency & Performance KPIs
■ Average Response Time to Maintenance Requests = Total Response Time / Number of Requests
■ Preventive Maintenance Ratio = Preventive Maintenance Tasks / Total Maintenance Tasks

Engineering & Maintenance KPI Tracking

 Maintenance Cost per Available Room → Log all repairs, HVAC, plumbing, and divide by available rooms.
 Utilities Cost per Available Room → Record electricity, water, gas expenses per month.
 Energy Consumption per Room → Measure monthly kWh usage per occupied room.
 Average Response Time to Maintenance Requests → Track service request timestamps.
 Preventive Maintenance Ratio → Compare scheduled maintenance tasks vs. emergency repairs.
Performance Notes: Identify equipment with frequent failures and optimize preventive maintenance.

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5. Security KPIs

Cost Control KPIs
■ Security Cost per Room = Total Security Expenses / Available Rooms
■ Guest Compensation Cost for Security Issues = Total Compensation Given / Number of Security Incidents
Efficiency KPIs
■ Incident Response Time = Total Response Time / Number of Security Incidents
■ Security Incidents per 1,000 Guests = (Total Incidents / Total Guests) × 1,000

Security KPI Tracking

 Security Cost per Room → Log staff salaries, surveillance expenses, and divide by rooms.
 Guest Compensation Cost for Security Issues → Track refunds or discounts due to security failures.
 Incident Response Time → Record time taken to handle guest complaints or threats.
 Security Incidents per 1,000 Guests → Analyze historical security trends based on guest volume.
Performance Notes: Implement better surveillance in high-incident areas and track staff response efficiency.

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6. Sales & Marketing KPIs

Cost Control KPIs
■ Customer Acquisition Cost (CAC) = Total Marketing & Sales Cost / New Customers Acquired
■ Commission Cost Percentage = (OTA Commissions / Total Room Revenue) × 100
■ Marketing ROI (Return on Investment) = (Revenue from Marketing / Marketing Cost) × 100
Revenue KPIs
■ Direct Booking Ratio = Direct Bookings / Total Bookings
■ Revenue from Loyalty Programs = Loyalty Program Revenue / Total Revenue

Sales & Marketing KPI Tracking

 Customer Acquisition Cost (CAC) → Track digital ads, OTA commissions, and direct booking costs.
 Commission Cost Percentage → Compare OTA commissions with total room revenue.
 Marketing ROI → Evaluate which campaigns generate the highest revenue.
 Direct Booking Ratio → Measure success in shifting from OTAs to direct website bookings
 Revenue from Loyalty Programs → Track repeat guest spending versus program incentives.
Performance Notes: Optimize direct booking promotions and reduce reliance on third-party platforms.

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7. Spa & Wellness KPIs

Cost Control KPIs
■ Cost per Spa Treatment = Total Spa Operating Costs / Total Spa Treatments Performed
■ Retail Product Cost Percentage = (Cost of Retail Spa Products Sold / Retail Revenue) × 100
Revenue & Efficiency KPIs
■ Revenue per Treatment Room = Total Spa Revenue / Number of Treatment Rooms
■ Average Revenue per Guest = Total Spa Revenue / Total Guests Served

Spa & Wellness KPI Tracking

 Cost per Spa Treatment → Log therapist wages, product usage, and divide by treatments performed.
 Retail Product Cost Percentage → Track spa product sales and compare with cost of goods.
 Revenue per Treatment Room → Measure income per available massage or facial room.
 Average Revenue per Guest → Analyze spend patterns for upselling opportunities.
Performance Notes: Focus on cross-selling treatments and improving guest experience to increase sales.

How to Use This KPI Tracking Sheet?
1. Daily Logging → Record actual expenses and revenues in separate sheets for each department.
2. Weekly Analysis → Compare trends, check budget variances, and adjust resource allocation
3. Monthly Review → Identify cost-saving opportunities and refine pricing strategies.
4. Annual Report → Evaluate long-term trends, compare peak vs. off-season performance, and set new cost benchmarks.

The Power of The 4 Keys

In the vast landscape of personal and professional development, countless theories and strategies promise the path to success. Among these, the concept of the "4 Keys" stands out as a comprehensive and actionable framework. Whether you're an entrepreneur, a professional, or someone seeking personal growth, these four essential keys can unlock your potential and propel you toward your goals.

Key 1: Clarity of Vision

The first key to success is having a clear vision of what you want to achieve. Without a well-defined goal, it's easy to get sidetracked or lose motivation. A clear vision acts as a compass, guiding your decisions and actions. It provides a sense of direction and purpose, helping you stay focused on what truly matters.

To develop a clear vision, start by asking yourself what you truly desire. What are your passions, values, and aspirations? Write down your goals in detail, visualizing the end result as vividly as possible. This exercise not only clarifies your vision but also makes it more tangible and achievable.

Key 2: Unwavering Commitment

Once you have a clear vision, the next key is commitment. Success requires dedication and a willingness to persevere through challenges. Commitment is about more than just setting goals; it's about making a promise to yourself to see those goals through, no matter what obstacles arise.

Commitment involves taking consistent action toward your vision. It means prioritizing your goals and making sacrifices when necessary. It also involves staying resilient in the face of setbacks and maintaining a positive mindset. By committing to your vision, you build the foundation for long-term success.

Key 3: Continuous Learning

The third key to success is continuous learning. In today's rapidly changing world, staying informed and adaptable is crucial. Continuous learning involves seeking out new knowledge, skills, and experiences that can enhance your personal and professional growth.

Embrace a growth mindset, believing that your abilities can be developed through dedication and hard work. Engage in lifelong learning by reading books, attending workshops, and seeking mentorship from experts in your field. Stay curious and open to new ideas, as they can provide fresh perspectives and innovative solutions.

Key 4: Effective Ex*****on

The final key to success is effective ex*****on. Having a clear vision, commitment, and continuous learning are essential, but they mean little without taking action. Ex*****on is about turning your ideas into reality through strategic planning and consistent effort.

To execute effectively, break down your goals into smaller, manageable tasks. Create a detailed plan with specific steps and deadlines. Prioritize your tasks based on their importance and urgency, and focus on completing them one at a time. Stay organized and track your progress to ensure you're on track to achieve your goals.

Putting the 4 Keys into Practice

Implementing the 4 Keys requires a holistic approach. Start by setting aside time to reflect on your vision and commit to your goals. Dedicate yourself to continuous learning by allocating time each week to acquire new knowledge or skills. Finally, create an action plan and execute it with discipline and focus.

Remember, success is a journey, not a destination. Embrace the process and celebrate your progress along the way. By integrating the 4 Keys into your life, you'll be well-equipped to overcome challenges and achieve your dreams.

The 4 Keys—clarity of vision, unwavering commitment, continuous learning, and effective ex*****on—provide a powerful framework for achieving success. By embracing these principles, you can unlock your potential and create a fulfilling and prosperous life. Whether you're pursuing personal growth, professional advancement, or entrepreneurial ventures, the 4 Keys offer a roadmap to help you navigate the path to success.

So, take the first step today. Define your vision, commit to your goals, embrace lifelong learning, and execute your plans with determination. The journey to success awaits, and with the 4 Keys in hand, you're ready to unlock your true potential.

Learning never stops, and a new job means a classroom full of exciting new lessons
You have got this.

The art of mocktails
What a perfect blend of flavors in every sip.

CLASSIC COCKTAILS
Recipe

COMMON SALADS AND THEIR DRESSING.

1. Cobb salads: mixed greens grilled chicken, avocado, bacon, eggs & blue cheese crumbles.

2. Caeser salads:Romaine lettuce bread croutons, Parmesan cheese & Caesar dressing.

3. Waldorf salads: Mixed greens, diced apple, grapes,celary, walnuts & creamy dressing.

4. Panzanella salads: Bread, tomatoes, mozzarella, Basil leaves & Italian dressing (Italiano)

5. Spinach Salads: Baby spinach leaves, cherry tomatoes, cucumber, red onions & warm become dressing.

6. Greek salads: Tomatoes, cucumber, bell peppers, red onions, olives,feta cheese & Greek vinaigrette dressing.

7. Thai salads: Mixed greens, grilled chicken, shrimp, mango, red onions & spicy peanut dressing.

8. Caprese salads: Fresh mozzarella , tomatoes, basil, salt & extra virgin olive oil dressing.

9. Nicoise salad: mixed greens, canned tuna,hard boiled eggs, cherry tomatoes and vinaigrette dressing

NOTE:
Each region and culture has got it's own twist on their own way & this versatile dish.remember the beauty of salads lies on its vesatility so feel free to experiment & find your perfection.