Tags:

Weekly hotel revpar rises by 6.2% in London

Angela  Frewin
Tuesday 09 February 2010 17:51
STR Global

Hotel revenue per available room (revpar) rose by 6.2% in London but fell by 2.5% across the regions in the week ending 23 January 2010, according to figures from hospitality research company STR Global.

Revpar at London hotels increased to £88.11, up from £82.95 in the equivalent week of 2009. Occupancy grew by 4.3 percentage points, to 72.1%, while average room declined by 0.2% to £122.17.

In the same week, regional revpar declined to £39.20 (2009: £40.20). Occupancy rose by 1.9 percentage point (to 61.1%) but average room rate decreased by 5.6% to £64.11.

Manchester hotels outperformed the regional average, increasing revpar by 4% to £48.05 (2008: £46.21). They achieved this via a 5.1 percentage point growth in occupancy (to 70%) which offset a 3.5% fall in average room rate, to £68.63.

Hotel revpar for the 28 days to 23 January grew 8.1% in London (to £79.91) but dropped by 4.2% in the provinces, to £32.26. In Manchester, revpar grew by 2.2% (to £40,33) over the same period.


View the London and regional hotel figures for the week to 23 January 2010 >>
 
View figures for hotels in key cities for the week to 23 January 2010 >>


By Angela Frewin


E-mail your comments to Angela Frewin here.

If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk


Caterersearch.com jobs

Looking for a new job? Find your next hotel job here with Caterersearch.com jobs


 

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here