Top 3 Core Objectives:
Before OpenSpace, demand for the hotel’s banqueting function was recorded in Excel spreadsheets, making it difficult to see trends and react to changes in the market. The team were relying on luck to get any business during low-demand periods, which coupled with their static pricing strategy, resulted in lower profitability. They wanted to flip this on its head.
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Revenue per person:
The hotel wanted to move away from occupancy and focus on RevPP, considering factors like room rates, event spaces, and catering, for a total revenue perspective.
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Implement flexible pricing:
The hotel wanted to base their pricing structure on demand and seasonality.
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Automate the booking process:
The hotel wanted to reduce the time spent on creating proposals, allowing staff to focus on client relationships and strategic sales efforts.