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Profitability should be measured in terms of space and time as well as in currency
Then, it stresses the fact that the management of the occupancy rate in a restaurant and of the daily planning in a spa is a great profit engine. A vacant room in a hotel is a shortfall whereas an available seat in a restaurant or an unoccupied cabin in a spa has a cost (idle staff). But what is common to all three businesses is that it can't be made up for any lost space or lost time.
Thierry Poupard is a French citizen and lives in Paris. He is currently an independent consultant in marketing, sales and service for restaurant, hotel and spa industries in France. Feel free to visit his web site www.thierrypoupardservices.com or to contact him on his blog or by e-mail email@example.com about this article or any subject that relates to this field.
Previously he was Director of Strategic Marketing of a large European fast food chain, consultant on local marketing and sales for retail chains and networks, account director in various advertising agencies. He holds an MBA from University of San Francisco.
In addition to his professional activity, Thierry is the author of "Service Attitude" published (in French language) in June 2007. He is speaker at H.E.C. school of management for Executive Education and MBA Program, trainer at IFHOR (school for employees of hotels and restaurants), member of the Leaders Club (restaurants) and Restaurants sans Frontières (caritative) associations, columnist on neorestauration.com since January 2006, and partner of NESS, the Wellness Business Magazine.
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