Hotel management guides: Straight answers for people who run hotels.
What we’ve learned setting up hotel software across Nigeria and West Africa, written down. No jargon you can’t look up in our glossary, and no fluff.
Food & beverage
- 8 min readEight ways hotel bars and restaurants lose money, and how to stop themMost hotel outlet losses come from a handful of gaps: drinks poured but not rung up, voids after payment, room charges that never reach the folio, untracked complimentary drinks, and stock issued without a record. Each has a simple control, and most need a POS that talks to your PMS and stores.Read the guide
- 7 min readRecipe costing for hotel kitchens, a practical guideTo cost a recipe, list every ingredient with the quantity used per portion, multiply by its current purchase cost, and add them up. Divide the cost per portion by your target food cost percentage to get a menu price. Then keep ingredient costs current, because the recipe is only as good as its prices.Read the guide
Operations
- 6 min readGuest ID and passport records at check-in, good practice for hotelsHotels should check a valid photo ID for every guest at check-in, record the document details accurately, store copies securely with access limited to staff who need them, and be able to produce records of foreign guests quickly when lawfully asked. Scanning the passport’s machine-readable strip avoids typing errors.Read the guide
- 7 min readThe hotel night audit checklistA night audit closes the hotel’s day. Check arrivals, departures and room status, settle open outlet bills, post the day’s room charges to every in-house guest once, balance cash against receipts, then print the night auditor’s and manager’s reports for the morning.Read the guide
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