Most hotel general managers relate religiously to the concept of RevPar (Revenue per available room), but how many restaurants and dining rooms work to a RevPat % (revenue per available table) model?
Well I personally thing not many…
Maybe that is the reason so many restaurants close shortly after open, and maybe also due to the Fact that nowadays people seem to buy and run a restaurant without knowing much about..
I really wish that people views about the hospitality industry, would change, is not an easy job open for everyone, we need to be passion about the job, the environment , have some sort of knowledge (the more the better..) knowing that there won’t be easy everyday……And be committed !