Tags:

STR Global: London weekly hotel performance to 24 August, 2008

Angela  Frewin
Friday 29 August 2008 10:01
Hilton Paddington

London hotels saw revenue per available room (revpar) drop by 2.24% in the week ending 24 August, according to figures from hospitality research company STR Global.

Revpar fell to £101.48, up from £103.73 during the equivalent week of 2007.

Occupancy decreased by 4.48 percentage points to 81.41% while average room rate increased by 3.22% to £124.66 compared with £120.78 in the corresponding week of 2007.


View the full London figures (PDF file) showing the average room rate, occupancy and revpar for the 12 weeks to 24 August >>
Scroll down for previous London performance figures.


STR Global logo



STR Global was created by the merger of hospitality research companies Smith Travel Research (STR), Deloitte’s HotelBenchmark and The Bench.

It offers hotel research to clients that include hotel operators, developers, financiers and analysts, providing regular and custom reports covering more than 35,000 hotels in 1,300 global markets.

As well as global hotel performance data, STR Global tracks a variety of Profitability, Pipeline and Census data covering all aspects of the industry.


 

London hotel performance in August 2008

The week ending 17 August, 2008 >>

The week ending 10 August, 2008 >>

The week ending 3 August, 2008 >>



London hotel performance in 2008

The week ending 27 July, 2008 >>

The week ending 29 June, 2008 >>

The week ending 25 May 2008 >>

The week ending 27 April 2008 >>

The week ending 30 March 2008 >>

The week ending 24 February 2008 >>

The week ending 27 January 2008 >>



London hotel performance in previous years

The week ending 30 December 2007 >>

The week ending 31 December 2006 >>

The week ending 11 December 2005 >>



Source: STR Global

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