Aplicação das estratégias de Restaurant Revenue Management - RRM para a maximização das receitas no restaurante e bar Paraíso da Família – Cidade de Inhambane

Abstract

The development project proposes the application of restaurant revenue management (RRM) strategies for the revenue maximization at the restaurant and bar Paraíso da Família located in the Municipality of Inhambane, and falls within the scope of the End of Course Work to obtain the title of degree in Hotel Management at Superior School of Hospitality and Tourism of Inhambane, Eduardo Mondlane University. The methods used to achieve the objectives of the present work were bibliographic research allowing the search of information in literary works; semi-structured interview where interviews were made with employees of Paraíso da Família; It is direct observation allowing to follow the day-to-day of the workers at Paraíso da Família. This system has the objective of maximizing revenue per available seat hour by manipulating the price and duration of the meal, using a unit of measure defined as “revenue per available seat/hour”. The RRM can be set like selling the right place to the right customer, for the right price and for the right duration, and it's basically the use of Revenue Management (RM) in restaurants because this type of establishment has the necessary attributes for the application of the strategy that are relatively fixed capacity, variable and uncertain demand, perishable inventory, appropriate cost and pricing structure, and varying sensitivity to customer prices. These attributes are found in the catering industry, to assist in the implementation of the RRM in the family paradise, the program was chosen Consumer restaurant management. After the implementation of the project, it is expected that the restaurant and bar Paraíso da Families can improve the management of their recipes using the strategy of reducing the duration of meals made by its customers and in the establishment and with the implementation of the project the following results are expected: to be always able to meet customer requests; improve the establishment's income; expand the level of capabilities of the establishment's employees; reduction in the time taken to prepare dishes in the kitchen; bigger speed in preparing tables; make the establishment known for the speed and quality of customer service client; adoption of professional communication techniques to convey information to the client. (TRADUÇÃO NOSSA)