Hotel F&B12 weeks
Cappadocia boutique hotel: F&B repositioning
Boutique cave hotel, 38 rooms
- Dinner capture
- 22% → 46%
- F&B per guest
- +41%
- TripAdvisor
- Top 3 in region
Situation
Most guests left the property for dinner, F&B felt disconnected from the brand, seasonal staffing rotation was weak.
Intervention
Anatolian-themed tasting menu, open-kitchen experience, sommelier training, dynamic pricing and dinner packaged into room rates.
Outcome
Dinner capture rose from 22% to 46% with a meaningful lift in F&B revenue per guest.
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