#Logout 2.0: NRAI proposes jointly-owned food delivery platform

What seemed like a compromise between restaurants and aggregators after the much-publicised ‘#logout’ movement last year has turned out to be a temporary truce. Restaurants are gearing up to launch a food delivery platform that will have common ownership and will cater to all the players in the sector.


“Food aggregators have become the digital landlords for us, where we don’t even own that space and are heavily dependent on them for our customer loyalty,” said Thomas Fenn, Co-Founder of Mahabelly Restaurants at a town hall organised by NRAI.

On August 14, 2019, the National Restaurant Association of India (NRAI) had announced the ‘#logout’ movement to remove the distortion created by food aggregators through huge discounting.


"Aggregators have distorted a vibrant marketplace by aggressive discounting and predatory pricing," NRAI had said in a statement, last year. While the logout movement had just created a social media buzz, the current scenario due to Covid-19 has cemented the belief among restaurant owners that the industry needs to take back the control.

He mentioned that food aggregators have not made profits in the last seven years. “In the last five years, the commission charged by the aggregators have gone up from 6% to 24%. All these models have helped in driving their valuation than us,” Fenn added.

To overcome the delivery cost, NRAI has nudged restaurants to work in tandem with delivery vendors to utilise their existing fleet. With an array of new technology platforms like Dunzo and Delhivery, restaurants expect to strip down the delivery cost. The model proposed by the industry association is not without precedence. The restaurant association in Dubai has started working on its own digital platform which is likely to help restaurants reduce commissions by up to 26%.

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Hotels and Restaurants in Gujarat want 6-month tax holiday

The Hotels and Restaurants Association (HRA) of Gujarat has sought a six-month tax holiday from the state government, over losses incurred by the tourism and hospitality sector due to the Covid-19 pandemic. In a representation made to the state government recently, HRA Gujarat said the hospitality sector is reeling from a severe working capital crunch.

The hospitality sector needs a lot of working capital which has taken a 90% hit. Paying GST and advance taxes, excise, licences fees, property tax and electricity duty will be extremely difficult. Moreover, several hoteliers had taken loans to construct and run establishments and in such times, timely payment of EMIs will be difficult

The association has sought a tax holiday from GST payments up to March 31, 2021. They have sought that the interest subsidy given to new hotels be extended to existing ones as well. The association also sought an electricity duty waiver for one year. The property tax for 2020-21 should be completely waived while that for 2021-22 should be cut by 50%
The association has also sought a complete waiver of VAT on gas charges.

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U.S. Leisure and Hospitality Industy Lost 8.2 Million Jobs in 2 Months

The U.S. leisure and hospitality industry in April lost 7.7 million jobs, a 47 percent drop, and was the worst-hit sector among non-farm payrolls for the second month in a row, according to the Bureau of Labor Statistics

April was the first full month where the coronavirus pandemic raged in the United States. The job losses come on top of half a million jobs lost in leisure and hospitality in March.

It was food and drinking establishments, rather than hotels, that were most-impacted in April. The bureau stated that restaurants and bars lost 5.5 million jobs in April, or 71 percent of the total decline in leisure and hospitality employment.

The April job loss in leisure and hospitality was more than three times greater than the second-most-impacted sector, education and health services, which saw a decline of 2.54 million jobs.

The two-month employment drop, including March and April, reached 8.2 million in leisure and hospitality. Some 459,000 jobs were lost in leisure and hospitality in March, versus February, as the coronavirus pandemic began to take its toll. As in April, dining establishments and bars took the brunt of the hit.

In late April, the U.S. Travel Association and Tourism Economics projected that the coronavirus pandemic would lead to the loss of 8 million jobs out of a total of 24 million in the U.S. economy. 

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An artificial 'tongue' of gold to taste maple syrup

The new method—a kind of artificial tongue—is validated in a study published today in Analytical Methods, the journal of the Royal Society of Chemistry, in the United Kingdom.

The "tongue" is a colorimetric test that detects changes in colour to show how a sample of maple syrup tastes. The result is visible to the naked eye in a matter of seconds and is useful to producers.

1,818 samples tested

The artificial tongue was validated by analyzing 1,818 samples of maple syrup from different regions of Quebec. The syrups that were analyzed represented the various known aromatic profiles and colours of syrup, from golden to dark brown.

"We designed the 'tongue' at the request of the Quebec Maple Syrup Producers to detect the presence of different flavour profiles," explained Simon Forest, the study's first author. "The tool takes into account the product's olfactory and taste properties."

Maple syrup has a molecular complexity similar to that of wine. Its taste is delicate, without bitterness, and it has a subtle aroma. During the production process, specialized human tasters are employed to judge which profile each batch fits into.

Red for the best, blue for the rest

The researchers compare the artificial tongue to a pH test for a swimming pool. You simply pour a few drops of syrup into the gold nanoparticle reagent and wait about 10 seconds.

If the result stays in the red spectrum, it has the characteristics of a premium quality syrup, the kind best loved by consumers and sold in grocery stores or exported.

If, on the other hand, the test turns blue, the syrup may have a flavour "defect", which may be treated as an industrial syrup for use in processing.

60 categories of taste

Caramelized, woody, green, smoked, salty, burnt—the taste of maple syrup has as many as 60 categories to fit into. Maple syrup is essentially a concentrated sugar solution of 66 per cent sucrose and 33 per cent water; the remaining one per cent of other compounds determines the taste.

Too much variation in temperature over a weekend, for instance, can greatly affect the taste profile of the product.

The artificial tongue developed at UdeM could someday be adapted for tasting wine or fruit juice, Masson said, as well as be useful in a number of other agrifood contexts.

"High-throughput plasmonic tongue using an aggregation assay and nonspecific interactions: classification of taste profiles in maple syrup," by Simon Forest et al, was published May 5, 2020 in Analytical Methods.

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DRDO Develops WiFi-Enabled UV Disinfection Tower For Sanitising Coronavirus-Prone Areas

 Defence Research and Development Organisation (DRDO) has developed an Ultra Violet (UV) disinfection tower for rapid and chemical free disinfection of high coronavirus infection prone areas

The Ultra Violet blaster is useful for high-tech surfaces like electronic equipment, computers and other gadgets in laboratories and offices that are not suitable for disinfection with chemical methods

“The product is also effective for areas with large flow of people such as airports, shopping malls, metros, hotels, factories and offices,” the DRDO said in a statement

The UV based area sanitiser may be used by remote operation through laptop or mobile phone using WiFi link.

“The equipment has six lamps each with 43 watts of UV-C power at 254 nm wavelength for 360 degree illumination,” a DRDO official said.

For a room of about 12×12 feet dimension, the disinfection time is about 10 minutes and 30 minutes for a 400 square feet area by positioning the equipment at different places within the room.

The Ultra Violet blaster is a UV based area sanitiser designed and developed by Laser Science & Technology Centre (LASTEC), the Delhi based premier laboratory of DRDO, with the help of New Age Instruments and Materials Private Limited, Gurugram.

This sanitiser switches off on accidental opening of room or human intervention. One more salient safety feature of the product is the key to arm operation.

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IHCL exceeds 1 million meals offered to healthcare providers and migrant workers

Indian Hotels Company (IHCL) announced that it had crossed the milestone of over 1 million meals distributed to healthcare providers and migrant workers affected by the spread of COVID-19 in Mumbai, New Delhi, Bangalore, Coimbatore and Agra.

The initiative which began on March 23 has been spearheaded by the Taj Public Service Welfare Trust (TPSWT), with majority of the meals being prepared by its airline catering company TajSATS.

Puneet Chhatwal, MD and CEO at IHC  said the milestone of 1 million meals distributed over the last 36 days of lockdown is a testament of the community’s trust in the company.

"We are grateful to have been given this opportunity to assist the medical fraternity, who make sacrifices every day to keep our country and citizens safe and help migrant workers who are facing one of the biggest humanitarian crises ever."

Through its programme, IHCL has partnered with BMC in Mumbai to offer over 3,30,000 meals to the medical fraternity at seven key hospitals/COVID-19 centres. In Bangalore, the company has provided over 9,500 meals to staff at Victoria Hospital and Epidemic Diseases Hospital in partnership with the Taj West End. While in New Delhi, IHCL has served over 85,000 meals to eight hospitals.

Since March 31, 2020, in partnership with Tata Son's - TPSWT has also provided over 5,75,000 meals to migrant workers in Mumbai

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NSW Australia opens for Hospitality!

From Friday 15 May, the following will be allowed in NSW, in addition to measures already announced:

  • Outdoor gatherings of up to 10 people

  • Cafes and restaurants can seat 10 patrons at any one time

  • Up to 5 visitors to a household at any one time

  • Weddings up to 10 guests

  • Indoor funerals up to 20 mourners, outdoor funerals up to 30

  • Religious gatherings/places of worship up to 10 worshippers

  • Use of outdoor equipment with caution

  • Outdoor pools open with restrictions

Vande Bharat Mission: Authorities seek hotel rooms across the country

India begins its biggest repatriation exercise to bring back 14,800 nationals stuck in 12 countries, the government is earmarking a range of hotel rooms across the spectrum, from one star properties to plush five-stars, for quarantining these travellers who will be landing in different cities
Hotels newly earmarked in Delhi include the Taj Palace Hotel, Shangri-La’s Eros Hotel and Le Meridien, according to people aware of the matter. Besides Taj Palace, the Indian Hotels Company Limited ..
(IHCL) has earmarked rooms in five of its hotels in Bengaluru for the exercise, including in Taj MG Road, Taj West End and the Vivanta hotel in Whitefield.


“We are glad to be able to offer support and care for our community,” said a Shangri-La spokesperson. “The hotel will accommodate some of these returning travellers as and when required. During this period, we will take all necessary precautions and strictly abide by the guidelines provided by the Ministry of Health and Family Welfare,”.


“We have got 200 rooms. The Delhi government had approached us. As per the instructions that we have received, all the guests are supposed to pay for the rooms. The government is not footing the bill. In our case it’s Rs 4,000 for a single room and Rs 4,800 for a double room, inclusive of meals plus taxes,” said Tarun Thakral, Chief Operating Officer at Le Meridien. “I think they are giving options to arriving passengers to choose from hotel categories and rates.”
The Delhi government has reportedly allocated 1,200 rooms in Delhi and National Capital Region for the purpose.


The Hotel and Restaurant Association of Western India (HRAWI) said it has been in constant touch with the authorities in Maharashtra and has arranged more than 1,500 rooms at discounted rates in Mumbai across categories
At IBIS New Delhi Aerocity, there are 200 rooms which have been committed for the repatriation exercise
Lemon Tree Hotels said it has been approached by different state authorities on room availability and quotation in locations like Delhi, Mumbai, Bengaluru, Hyderabad, Chennai, Alleppey, Kochi, Amritsar and Lucknow.
Besides IHCL, hotel chains such as Lemon Tree, Accor and Radisson Hotels have been offering quarantining services for asymptomatic people during the lockdown.

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GBTA Industry Forum Series: Interview with Patrick Pacious, President & CEO, Choice Hotels

Scott Solombrino, CEO, GBTA chats with Patrick Pacious, President and CEO of Choice Hotels as part of the GBTA Industry Forum Series. Patrick shares his experience working for a hotel company where 100% hotels are franchised, the challenges facing small business owners, their advocacy efforts and the government funding which has been introduced to support these businesses.

For more detail please visit on below link:

https://www.youtube.com/watch?v=f-9h2PV-CaI#action=share

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How UK hotels are preparing for the holiday season from hell

Across the country, hotels that were shuttered at the start of the coronavirus pandemic have become eerie, empty shells. Front desks are devoid of receptionists ready to check-in guests, rooms are collecting dust. And with the summer season on the horizon, life for UK hoteliers is about to get much harder

The majority of Britons who had planned a domestic holiday in the UK this year believe that it is unlikely to go ahead, according to domestic tourism research from VisitBritain. "Those domestic summer holidays lost are not likely to be replaced with only a minority who have cancelled holidays looking to replace them," says Patricia Yates, chief executive of VisitBritain.

If lockdown doesn't lift by this summer, it would be a huge financial blow to many of the 13,000 hotels and over 35,000 B&Bs and guest houses in the UK, which make around 30 per cent of their annual revenue during the summer months. Chris Tate, partner at audit, tax and consulting firm RSM, says hotels that host corporate events skew the market's revenue figures because they are busiest from October through November — hiding just how dire the summer drop-off can be for the rest of the market

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ITC Hotels launches ‘WeAssure’

ITC Hotels has launched the ‘WeAssure’ initiative under which the chain has partnered with National Accreditation Board for Hospitals & Healthcare Providers (NABH) and DNV GL Business Assurance to ensure 'clinical' levels of hygiene and safety for its hotels.
The company said these assurance certifications will stand testimony to the ' rigorous' hygiene protocol being put in place to ensure the safety of guests and associates at ITC Hotels across India.

Nakul Anand, executive director at ITC said WeAssure is a unique programme designed in collaboration with medical professionals and disinfection experts to further enhance the existing hygiene and cleaning protocols.
ITC Hotels said the accreditation by National Accreditation Board for Hospitals & Healthcare Providers (NABH) will enhance existing procedures and controls in the area of sanitation, hygiene, safety and infection control thereby conforming to hospital level hygiene standards
ITC said ‘WeAssure’ will address all facets of hotel operations from revised protocols for back of the house activity at the receiving store, back offices, laundry to the public areas with heightened sanitization measures for guest luggage and elevators to room service.

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‌Lorraine‌ ‌Sinclair Appointed Executive Chef At Pan‌ ‌Pacific‌ ‌London‌, United Kingdom

Pan‌ ‌Pacific‌ ‌London‌ ‌announce‌d‌ ‌the‌ ‌appointment‌ ‌of‌ ‌Lorraine‌ ‌Sinclair‌ ‌as‌ ‌Executive‌ ‌Chef.‌ ‌Located‌ ‌in‌ ‌London's‌ ‌new‌ ‌landmark‌ ‌tower,‌ ‌One‌ ‌Bishopsgate‌ ‌Plaza,‌ ‌this‌ ‌multi-award-winning‌ ‌chef‌ ‌returns‌ ‌to‌ ‌her‌ ‌home‌ ‌country,‌ ‌following‌ ‌years‌ ‌honing‌ ‌her‌ ‌craft‌ ‌at‌ ‌Sheraton‌ ‌Saigon‌ ‌Hotel‌ ‌&‌ ‌Towers,‌ ‌where‌ ‌she‌ ‌was‌ ‌Director‌ ‌of‌ ‌Culinary‌ ‌Operations‌ ‌for‌ ‌four‌ ‌years.‌ ‌

On‌ ‌joining‌ ‌the‌ ‌hotel,‌ ‌Lorraine‌ ‌will‌ ‌be‌ ‌responsible‌ ‌for‌ ‌the‌ ‌entire‌ ‌food‌ ‌and‌ ‌chef‌ ‌operations.‌ ‌Widely‌ ‌recognised‌ ‌as‌ ‌one‌ ‌of‌ ‌the‌ ‌top‌ ‌female‌ ‌chefs‌ ‌in‌ ‌the‌ ‌world,‌ ‌She ‌will‌ ‌lead‌ ‌the‌ ‌hotel‌ ‌brigade‌ ‌and‌ ‌will‌ ‌be‌ ‌putting‌ ‌her‌ ‌own‌ ‌stamp‌ ‌on‌ ‌restaurants‌ ‌and‌ ‌menus.‌ ‌

Her‌ ‌nearly‌ ‌thirty‌ ‌years'‌ ‌experience‌ ‌in‌ ‌top‌ ‌kitchens‌ ‌in‌ ‌Europe,‌ ‌Asia‌ ‌and‌ ‌the‌ ‌Middle‌ ‌East,‌ ‌has‌ ‌seen‌ ‌Lorraine‌ ‌hold‌ ‌eight‌ ‌Executive‌ ‌Chef‌ ‌positions.‌ ‌She‌ ‌was‌ ‌selected‌ ‌as‌ ‌the‌ ‌first‌ ‌female‌ ‌Executive‌ ‌Chef‌ ‌in‌ ‌a‌ ‌number‌ ‌of‌ ‌different‌ ‌locations‌ ‌including‌ ‌Bahrain,‌ ‌Istanbul‌ ‌and‌ ‌Hong‌ ‌Kong,‌ ‌and‌ ‌most‌ ‌recently‌ ‌in‌ ‌Dubai,‌ ‌in‌ ‌her‌ ‌position‌ ‌at‌ ‌the‌ ‌Fairmont‌ ‌Hotel.

‌ ‌While‌ ‌in‌ ‌Hong‌ ‌Kong,‌ ‌two‌ ‌restaurants‌ ‌under‌ ‌Sinclair's‌ ‌direction‌ ‌were‌ ‌awarded‌ ‌Michelin‌ ‌Stars.‌ ‌She‌ ‌was‌ ‌nominated‌ ‌as‌ ‌a‌ ‌"Les‌ ‌Toques‌ ‌Blanches"‌ ‌Board‌ ‌Member‌ ‌and‌ ‌has‌ ‌published‌ ‌a‌ ‌charity‌ ‌cookbook.‌ ‌This‌ ‌is‌ ‌in‌ ‌addition‌ ‌to‌ ‌her‌ ‌receiving‌ ‌multiple‌ ‌accolades‌ ‌including‌ ‌the‌ ‌BBC‌ ‌Good‌ ‌Food‌ ‌award,‌ ‌Time‌ ‌Out's‌ ‌Best‌ ‌Steak‌ ‌House‌ ‌and‌ ‌being‌ ‌placed‌ ‌third‌ ‌in‌ ‌Best‌ ‌Restaurants‌ ‌in‌ ‌2013‌ ‌by‌ ‌Esquire.

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Responsible Tourism Is Key To Driving Travel Industry Recovery In A Post-Lockdown World

The travel industry has been impacted by environmental disasters including the droughts in Cape Town and the bushfires in Australia, which have awakened our business and personal consciousness. The industry has arguably been late to sustainability and we are now at our own ground zero. This is a unique moment in time to take a pause, right the wrongs, and move away from viewing responsible travel as a 'nice to do'. There should be no such thing as 'sustainable tourism', simply 'tourism' where acting ethically and responsibly sits in the DNA of every travel brand.

 Destinations need to move away from acting as marketing organisations and focus on being responsible management companies with an environmental and social emphasis which in turn will help reap long-term economic benefits

Health and safety will also be embedded into travellers' decisions. This means that destinations will need to work closely with the health ministries, banks, investors, insurance companies and the private sector to achieve this moving forward in a well-coordinated, informed and transparent way. Carbon offsetting also needs to be looked at more closely by all travel brands to ensure their schemes are ethically driven.

It's important, now more than ever, that brands and destinations prioritise responsible travel as the cornerstone of all recovery plans. Amid Covid-19, we can't lose sight of the Paris Agreement, out of this tragedy will come innovation and greater responsibility that the travel industry must act on.

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Here is the SOP for hotels for passengers arriving via special flights

A large number of Indians stranded abroad are set to arrive in India with effect from May 7. This will need an equally large number of hotels and lodges to house these people.

As a result, the ministry of health & family welfare has issued guidelines for facilities such as hotels, service apartments, lodges which will serve as isolation and quarantine facilities for the arriving Indians.

As per the guidelines, the state or union territory government which wants to use the hotels, lodges, service apartments in its territory for such facilities has to ensure the following:

1. The quarantine and isolation facility will not co-exist and the facility owner will have a choice to dedicate the facility for either of the two.

2. These facilities will offer single room on a paid basis to contacts/cases with attached washrooms.

3. The tariff for the accommodation and services shall be fixed by the facility in consultation with the state government and widely publicised.

4. The facility dedicated for isolation will follow the norms established for COVID Care Centre as available at -

https://www.mohfw.gov.in/pdf/FinalGuidanceonMangaementofCovidcasesversion2.pdf

5. The cases shall only be kept in an isolation facility if the cases are clinically assessed to be pre-symptomatic or very mild.

6. Such facility that opts for isolation will have separate earmarked areas for keeping suspect cases and confirmed cases and will ensure no intermingling of these two categories.

7. The contact/patient opting for such quarantine/isolation facility will give an undertaking as is available at -

https://www.mohfw.gov.in/pdf/GuidelinesforHomeIsolationofverymildpresymptomaticCOVID19cases.pdf

The owner of such hotels or lodges which will serve as a quarantine/isolation facility is required to make additional arrangements such as:

a. They shall ensure in-house availability of a trained doctor and a nurse on a 24X7 basis.

b. The doctor will monitor the contacts/cases in quarantine/isolation facilities once a day on basic parameters of temperature, pulse, blood pressure, respiratory rate and pulse oxymetry and keep a record of the same.

c. The doctor engaged by the facility will inform the District Surveillance Officer regarding the list of cases/contacts admitted to such facility and their health status.

d. The facility should network with an approved laboratory for testing samples as per ICMR guidelines.

e. The quarantined/isolated persons should not be allowed to meet visitors. They can talk on the phone.

f. The facility will provide Wi-Fi facility and ensure that the arriving passenger downloads the Aarogya Setu App on mobile and it should remain active at all

times through Bluetooth and location service.

g. The facility should train its staff to call 108 free Ambulance service or any other Ambulance as per requirement.

h. The linens, towels and rooms should be disinfected and the facility will follow infection prevention control practices as per guidelines available at https://www.mohfw.gov.in/pdf//National%20Guidelines%20for%20IPC%20in%20HCF%20-%20final%281%29.pdf

i. The in-house catering should only provide room services for freshly cooked food duly following physical distancing and environmental sanitation.

9. The facility owner will give the undertaking to follow the above SOP and to have adequate manpower including the above-mentioned health workers as per the prescribed protocol.

10. The facility should ensure that the clear instructions for the contacts/cases are provided at the time of check-in as per MoHFW guidelines available at https://www.mohfw.gov.in/pdf/Guidelinesforhomequarantine.pdf and

https://www.mohfw.gov.in/pdf/GuidelinesforHomeIsolationofverymildpresymptomaticCOVID19cases.pdf

11. The discharge of the contacts/cases from the facility will be in accordance with the discharge policy.

source - https://www.cnbctv18.com/healthcare/wi-fi-aarogya-setu-here-is-the-sop-for-hotels-for-passengers-arriving-via-special-flights-5870661.htm

The Art of War, Post-Covid19, and the New Sales and Revenue Managers by Robert Hernandez

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Whether the recovery of the hospitality industry is fast or slow is completely out of our hands. The only thing we can all do is prepare for the comeback. It’s almost as is if we need to adopt, for lack of a less cringy word, a warrior mindset. And that’s exactly what led me to write this post.

Sun Tzu was a general in a time where war was neverending and his people were under constant attack. Yet, unlike his enemies and counterparts, Tzu preferred to win by using intelligence instead of force. To prepare for the unprecedented business environment that all Sales and Revenue Managers will soon have to navigate, I found some ideas in Tzu’s timeless book, Art of War, that can provide us with some wisdom as to how to best maneuver through a Post-Covid19 world.

“Plan for what is difficult while it is easy, do what is great while it is small.”

The New Sales and Revenue Manager should always be strategizing. As horrible as this crisis is, it presents a pause that can be used to become smarter about your work. Whether you are digging into reports that you never had the time to analyze, playing with data that you never had the time to explore, or learning new concepts which you never had the time to engage in, you should be getting better at your profession. You should be growing in knowledge and always thinking about what you will do when your company re-opens. Do this and by the time you get back to work, the crisis will seem less overwhelming.

“The general who wins the battle makes many calculations in his temple before the battle is fought. The general who loses makes but few calculations beforehand.”

The New Sales and Revenue Manager should be more analytical than ever before. It is through a deep understanding of guest behaviour, spending patterns, and demand curves, that you will be able to construct a multifaceted plan of attack. Those who only know their data on a superficial level will be caught at a serious disadvantage when they are flying blind in the face of constant changes. You have a world of information that you need to re-examine to be ready for the post-Covid19 market. These include data from previous Pace Reports, Forecasts, Comp Set reports, P&Ls, Google Analytics data, etc.

“Victorious warriors win first and then go to war, while defeated warriors go to war first and then seek to win”

The New Sales and Revenue Manager needs to be prepared for anything. No one really knows what is about to happen with the economy and the travel industry, but you should know what tactics you are going to use depending on how the situation plays out. Get together a comprehensive list of all your discounts and promotions and decide from now what you will try and under what scenario. Before you try these RM tactics, you should have a reasonable expectation of what the likely outcome will be. You should be digging into your rate code data to model the potential impact of different tactics.

“In the midst of chaos, there is also opportunity”

The New Sales and Revenue Manager needs to forget the pre-Covid19 world. When there is an economic reset, all the old rules are discarded, at least for a while. Accounts that you could never reach, will now be open to speaking with you. People who would have never accepted your invite on Linkedin are more likely to accept now. Dig into your PMS or CRM and extract your old contact file. If you have data on old bid requests, begin to segment them by group size first since you will not be able to bring large groups for now. Then segment these contacts by as many dimensions as your system has and attack that list with no recollection of when they last rejected your offer.

“If quick, I survive. If not quick, I am lost..”

The New Sales and Revenue Manager needs to act fast and decisively. In this new world, you won’t really know what will work and what won’t until you try it. To minimize the risk associated with failure you need to try out ideas before your competitor does and be ready to abort very quickly. If you try a new discount, put it out there before anybody else does, but be sure that you can easily get out of it before it erodes your profit. Analytics on discounts performance will be critical. Knowing when a discount’s performance is statistically significant will help you quickly judge whether it is working in this new world. Obviously, most discounts will underperform last year’s results, but if you can put their performance in some historical context, then you can better explain your decision to open or close them.

“Do not repeat the tactics which have gained you one victory, but let your methods be regulated by the infinite variety of circumstances.”

The New Sales and Revenue Manager needs to be creative. The vast majority of hotels will reopen their operations offering only a slightly more relaxed version of the same old cancellation policy, contract terms, and rewards policies. That’s not going to cut it. You need to rethink your norms from the point-of-view of a traveler that is scared to make a decision that may cost them more than just money. To create more flexible terms, you need to understand your cancellation data, your group wash numbers, and any other data on business that did not materialize. This information is waiting for you in your PMS.

“Know yourself and you will win all battles”

The New Sales and Revenue Manager needs to understand their position. All hotels will reopen from a position of weakness because they will be begging for business. However, you can leverage your data so that you know more about your guests and competitors than they know about you. Understand your value position in your market. Know your weaknesses from past guest reviews and surveys. Be very clear about how you are perceived so that you have a better chance of pricing correctly and attracting the right guest. If you can, figure out your cross-price elasticity, then you can estimate the impact on your demand when your competitors lower their rates.

“Thus the expert in battle moves the enemy, and is not moved by him.”

The New Sales and Revenue Manager needs to be proactive. When times are good, we can be reactive and not lose much. However, under crisis mode, only those that are ready for anything, will thrive. You have to get to a position where you are satisfied that you have done all the analysis that you need to do so that you are confident in your decision. Trust me, your bosses are just as confused as you are, and they will be looking to you for insight. If you have done your homework, and have all the deep analytics, and can clearly explain your thinking, they will believe in you even if you fail.

“The art of war teaches us to rely not on the likelihood of the enemy’s not coming, but on our own readiness to receive him; not on the chance of his not attacking, but rather on the fact that we have made our position unassailable.”

The New Sales and Revenue Manager needs to be ready to lower rates. I know that these days you will read many articles and studies that implore you not to lower your rates. You should know the flow impact on your P&L of different pricing levels. In other words, you need to understand your break-even pricing. Most Sales and Revenue Managers have never had to think about the rest of the P&L, but in a world where occupancy levels may be limited to less than 50% for a while, you will have to be able to model how rate decisions impact profit. Using a combination of PMS and General Ledger analytics, you can build an understanding of how much you can resist an all-out price war.

“He will win who knows when to fight and when not to fight”

The New Sales and Revenue Manager needs to stay calm. Again, the first reaction of the market will be to lower rates. Hotel owners are just under too much financial pressure right now to stand their ground. However, while you may have to make adjustments, you don’t have to show all your cards at once. You can limit the number of promotions and discounts that you offer until you see that there is enough occupancy, web traffic, and reservations inquiries to justify experimenting with more aggressive rate tactics. To accomplish this, you would have to have a clear understanding of the performance of each of your rate codes to know when and where to release them into the wild. You have all this data, don’t be afraid to use it.

“We are not fit to lead an army on the march unless we are familiar with the face of the country-its mountains and forests, its pitfalls and precipices, its marshes and swamps.”

The New Sales and Revenue Manager needs to think like the competition. Look back at your old STR reports to see what your competition did when demand was slow. How far did they lower their rates? It’s very likely that they will run the same playbook. Know what to expect so you can plan how you will react. The last thing you need is to adopt the old attitude that you are smarter than your competition or that they have different motivations than you do. Everyone is now in the same boat trying to get to the same destination. Your competition is just as eager as you are, but you can be way more prepared.

“Therefore, just as water retains no constant shape, so in warfare there are no constant conditions.”

The New Sales and Revenue Manager needs to embrace the unknown. Everyone in the hospitality business is now in learning mode. There are no experts, just people who are willing to do the work and make adjustments as they go along. Don’t be afraid to give your opinion and then take it back the next day. Have a flexible mindset and don’t get frustrated if management is constantly changing the rules, they are winging this just like the rest of us. We are all taking this one day at a time. Leverage your data and let it give you peace in the knowledge that it provides. And that is, that we always get past the crisis and onto better times.

Robert Hernandez | Statistical Analysis and Data Mining for Revenue Growth | robert@originworld.com
Robert is an expert in the field of Mathematical Pricing and Optimization. He has spent the last 17 years building data-driven forecasting and optimization models for companies in over 20 different industries, from tech to tourism

Cookery League by Institute of Hotel Management (IHM), Ranchi

Institute of Hotel Management (IHM), Ranchi is an Autonomous Institution of Government of Jharkhand established in 2019. The Institute has been set up with joint assistance from the Ministry of Tourism, Govt. of India and Department of Tourism, Govt. of Jharkhand with a view to provide quality education and develop. IHM Ranchi is the First and only Hotel Management Institute of Jharkhand which affiliated by National Council for Hotel Management Catering Technology (NCHMCT), Ministry of Tourism, Govt. of India.

The Institute is currently offering four different demand-driven courses in core hospitality operations. The SIHM currently operates from a beautiful building in an Environment friendly location on the outskirts of Ranchi town in Brambe. During the Covid-19 Lockdown, the Institute has not left any stone unturned to keep their students spirit high by starting online cookery league for them and to share their mother’s secrete recipe, with the dual purpose of making realize the importance of mother in one’s life.

There were certain parameters for the judgment of the dish like,

a. Choice of ingredients used

b. Method of cooking

c. Explanation of dish during cooking

d. Plating and presentation

e. Innovation of new dish

f. Social media likes

Almost all the students of the institute participated in the online cookery league. A total of 26 videos were received through official email, and few were rejected too because of not fulfilling the criteria. The videos shared on social media were liked and shared by the viewers.

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The winner of this cookery league was Miss Simran Shruti, the student of Food Production Diploma course and the runner was Miss Kanu Priya First year B.Sc. in H &HA student.

Winners will be awarded with gifts and certificates once College reopens. Such more cookery leagues will be held in the coming future to keep students of all the IHMs motivated and engaged during Lockdown.

International Tourist Numbers Could Fall 60-80% in 2020

The COVID-19 pandemic has caused a 22% fall in international tourist arrivals during the first quarter of 2020, the latest data from the World Tourism Organization (UNWTO) shows. According to the United Nations specialized agency, the crisis could lead to an annual decline of between 60% and 80% when compared with 2019 figures. This places millions of livelihoods at risk and threatens to roll back progress made in advancing the Sustainable Development Goals (SDGs).

Tourism has been hit hard, with millions of jobs at risk in one of the most labour-intensive sectors of the economy

Available data reported by destinations point to a 22% decline in arrivals in the first three months of the year, according to the latest UNWTO World Tourism Barometer. Arrivals in March dropped sharply by 57% following the start of a lockdown in many countries, as well as the widespread introduction of travel restrictions and the closure of airports and national borders. This translates into a loss of 67 million international arrivals and about US$80 billion in receipts (exports from tourism).

Although Asia and the Pacific shows the highest impact in relative and absolute terms (-33 million arrivals), the impact in Europe, though lower in percentage, is quite high in volume (-22 million).

Prospects for the year have been downgraded several times since the outbreak and uncertainty continues to dominate. Current scenarios point to possible declines in arrivals of 58% to 78% for the year. These depend on the speed of containment and the duration of travel restrictions and shutdown of borders. The following scenarios for 2020 are based on three possible dates for the gradual opening up of international borders.

  • Scenario 1 (-58%) based on the gradual opening of international borders and easing of travel restrictions in early July

  • Scenario 2 (-70%) based on the gradual opening of international borders and easing of travel restrictions in early September

  • Scenario 3 (-78%) based on the gradual opening of international borders and easing of travel restrictions only in early December.

    Under these scenarios, the impact of the loss of demand in international travel could translate into:

  • Loss of 850 million to 1.1 billion international tourists

  • Loss of US$910 billion to US$1.2 trillion in export revenues from tourism

  • 100 to 120 million direct tourism jobs at risk

    This is by far the worst crisis that international tourism has faced since records began (1950). The impact will be felt to varying degrees in the different global regions and at overlapping times, with Asia and the Pacific expected to rebound first.

    Experts see recovery in 2021

    Domestic demand is expected to recover faster than international demand according to the UNWTO Panel of Experts survey. The majority expects to see signs of recovery by the final quarter of 2020 but mostly in 2021. Based on previous crises, leisure travel is expected to recover quicker, particularly travel for visiting friends and relatives, than business travel.

International tourist arrivals, 2019 and Q1 2020 (% change) International Tourism 2020 Scenarios

International tourist arrivals, 2019 and Q1 2020 (% change)

International Tourism 2020 Scenarios

International tourist arrivals in 2020: three scenarios (YoY monthly change, %)

International tourist arrivals in 2020: three scenarios (YoY monthly change, %)

When do you expect tourism demand in your destination will start to recover?

When do you expect tourism demand in your destination will start to recover?