Your booking engine is the point at which interest becomes revenue — or doesn’t. A guest who has spent ten minutes on your website, decided they want to stay, and[…]
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The instinct when a hotel needs more revenue is often to cut rates. Lower the price, fill more rooms, compensate with volume. It is a strategy that OTAs encourage —[…]
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Booking.com is the world’s largest online travel platform. For most independent hotels, it is also the single largest source of commission outgoings — and the distribution channel they feel most[…]
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Most independent hotel owners know that OTAs charge commission. Fewer know the full cost of what they are actually paying — and what it means for the long-term health of[…]
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OTA commission rates are not falling. Booking.com and Expedia continue to increase their share of hotel distribution, and independent properties without a deliberate direct booking strategy are paying more in[…]
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Every independent hotel owner knows the sting of the OTA commission invoice. Somewhere between 15 and 25 percent of every booking made through Booking.com, Expedia, or Hotels.com leaves your property[…]
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Ireland’s restaurant scene is one of the most competitive it has ever been. From Dublin’s city centre to regional towns with thriving food cultures, independent restaurants are opening with ambition[…]
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There is a gap that most great independent restaurants live in: the food is exceptional, the team is committed, the experience is genuinely worth having — and yet the tables[…]
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No restaurant avoids negative reviews. No matter how good the food, how well-trained the team, or how carefully considered every detail — a bad night happens, a miscommunication occurs, an[…]
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For an independent restaurant, your online reputation is not a side issue — it is the deciding factor for a significant proportion of your potential covers. Studies consistently show that[…]
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