Insights
Insights Notes from the trade, for those who run a property.
We write here when we have something to say about how service works: where an order is lost, why an area underperforms, what decides whether a tool gets used. No rankings, no numbered tips.
01
Why in-room dining earns less than it could
In-room dining isn't lost on price, but in the distance between what a guest wants and the moment they can ask for it.
02
The poolside bar: the most profitable area, and the least served
By the pool, guests stay for hours and spend little. It isn't a question of the price list: it's a question of metres.
03
Bar queues at peak times: why they form and what reduces them
The queue isn't caused by the number of guests, but by everyone ordering in the same place at the same moment.
04
Digitising a beach club: what pays off and what doesn't
It isn't one thing: it's four different jobs, with different returns. Telling them apart is the most useful part of the choice.
05
Sunbed service: how it is really organised
Numbering, zones, routes: serving at the sunbed is a problem of geography before it is one of staffing.
06
Why a new tool gets used or worked around
At a seasonal property, adoption is decided in the first week of full service, not in a training room.
If you would rather see how the system works, the shortest way is a demo: we show it to you ourselves, on your menu.
Request a demo