Why a wet week is good news at a beach resort.
Ask anybody who runs a resort what rain does to the week and you will get the same answer. It is a bad week. The beach is the product.
For the restaurants, it is the other way round
Across Brittain’s eight properties, a rainy day adds about 9% to food and beverage. The guest is already in the building. He was going to spend the day somewhere else and now he is not.
That is not a small effect and it is completely predictable — the forecast is public, days ahead, free.
What it is worth knowing in advance
A resort restaurant staffs to a normal day. A wet Tuesday is not a normal day, and the difference shows up as a queue at lunch and a kitchen that did not prep for it.
Nobody needs a model for this. You need the forecast next to the covers, and somebody to have noticed the pattern once.
The part that is easy to miss
It runs both ways. A run of perfect weather is when a resort’s restaurants have their quietest lunches, and that is exactly when a manager starts wondering what he did wrong. Usually nothing. It was sunny.
Food and beverage across the eight properties was up 10.4% on the year.
Syphor reads your point of sale, your invoices, your hours, your kitchen and your manager’s note, sets every line against that restaurant’s own normal, and sends one page before seven. $199 a restaurant a month. Thirty days on your own numbers first. Book a demo.
Or skip the demo — tell us what you run and we set it up, or call 1 888 593 3881.
SyphorOne page, every morning.
Read a whole morning — one night, every lens. Or one page, as a PDF, for somebody who has to see it and was not on the call.