If there was ever a time when the expression ‘you can lead a horse to water, but you can’t make it drink’, then it was perhaps written to present a personal challenge over the last couple of weeks, while trying to resurrect one of the most successful dine-around programmes in recent history.
Some restaurants understand and assess the merits immediately, even though it may not produce the profits that they would either like or require, on all business generated.
But in these days – guaranteed uniform profitability is not a reality. Almost all airlines use sales and other offers to fill a critical percentage of their seats just as hotels contract lower than rack rates with tour operators to achieve a minimum viable occupancy mass.
Other tourism entities are not isolated from this actuality in the way business is now conducted. Continue reading