Front office, housekeeping, food and beverage and revenue, working from the same numbers and one plan.
Hostelella hotel consulting reviews how your hotel runs department by department (front office, housekeeping, food and beverage, and revenue) and brings them together in one plan with margin targets. It is aimed at independent hotels and small groups where management has a lean team and little visibility of which department earns and which one drains the result.
In a hotel, selling more rooms does not always mean earning more. Every occupied room brings cleaning hours, laundry, breakfasts and channel commissions. That is why we look at revenue and costs for each department together: the goal is not occupancy or rate on their own, but what is left after delivering the service.
We do not replace your PMS or your channel manager: we work with the data they already produce. We start with a free assessment, send you a tailored proposal and follow the plan with a monthly review. There is no lock-in, and hotel management always makes the final call.
This is where it is decided at what price and through which channel each guest arrives.
Usually the largest labour cost in the rooms division, and one of those that weigh most in guest reviews.
Breakfast, restaurant, bar and events: often the department with the least cost control.
Pricing decisions improve when you know what it costs to service each room.
A hotel consultant reviews operations department by department, measures the revenue and costs of each one and recommends changes to improve the result. At Hostelella our team also puts those changes in place with you and reviews them every month.
No. Hostelella is not a PMS or a channel manager. We work with the data from the tools you already use and help you turn it into decisions.
Yes, as part of the whole. We review pricing, channels and forecasting, and connect them with housekeeping and F&B costs. If that is the only part you need, we have a dedicated page on hotel revenue management.
That is where it makes the most sense: lean teams, one person covering several roles and little time for analysis. Scope is adapted to size and defined after the free assessment.
Revenue management deals with room revenue: price, occupancy and channels. Hotel consulting looks at the whole hotel: also what it costs to deliver the service in housekeeping, front office and F&B, and how the team is organised.
It depends on the size of the hotel and the departments in scope. After the free assessment you receive a specific proposal, with no lock-in.
Request a free assessment and we will review operations, food and beverage and revenue with you.