Have you watched the last 3 videos of Mastering Hospitality?
As part of my collaboration with Hotelyug and Siddhesh Narvekar, I’m excited to share this next power-packed insight focused on driving meaningful change in hospitality — from people practices to profitability.
So far we have explored team dynamics, leadership truths, and the human side of our industry.
Now, it’s time to get into the numbers — and the financial realities that often go unspoken.
From the module Financial Management in Hospitality,
comes a revealing new episode:
Why it’s so hard to make money in Hotel F&B.
When I first entered the hotel business, I assumed guests would naturally eat at the hotel.
That assumption? Cost me.
Over 35 years, I’ve asked thousands of people one question:
“In all your hotel stays, how often did you actually eat there?”
The patterns are clear:
– 75–85% eat hotel breakfast (because it’s included)
– <5% eat lunch
– ~12% eat dinner
– Room service between midnight and 6:30 AM? Less than 0.1% use it.
So, why are we still building restaurants that don’t turn a profit?
In this video, I break down the economics of hotel F&B — and share a personal story from our own team that perfectly illustrates the commercial dilemma.
It’s short, sharp, and might just shift your thinking.
Full course available here:
https://lnkd.in/g9nNq2sP
Watch full video here –
https://hotelyug.com/courses/mastering-hospitality/module4/sub1/why-its-hard-to-make-money-in-hotel-f&b
Follow for more no-fluff hospitality insights:
Dennis Tan | Siddhesh Narvekar | Hotelyug | The Everly Group
