Mr. Mahmoud

Ahmed Mahmoud

Founder

revenueyourhotel.com

Ahmed Mahmoud believes that revenue management is the future of the hospitality industry and sees great potential for hotels to increase their profit performance through a professional system of revenue management. Mr. Mahmoud has more than 18 years of international hospitality industry experience, specializing in revenue management implementation and execution. He began his career in 1992 holding a variety of management positions with such top hotel chains as Accor Hotels, Hyatt International and Starwood hotels.

In 2006 Mr. Mahmoud founded revenueyourhotel.com, a website dedicated to revenue management. The site offers a wide range of information, forms, best practices and ideas designed to help individual hoteliers and hospitality businesses improve their market penetration, deliver service excellence and increase their profitability. Ahmed also offers consulting and online training to both independent hoteliers and hotel chains.

In 2009 Mr. Mahmoud successfully completed a simple yet sophisticated revenue management operation manual outlining best practice methods designed to rapidly increase a hotel’s RevPar and GOP. Through this and his slogan “Revenue Your Hotel is Where to Start”; Mr. Mahmoud has become well known in the hospitality industry and has established many partnerships with other professionals and specialists in the revenue management field to create awareness of the importance of revenue management.

With two decades of revenue management experience, Mr. Mahmoud is considered a successful hospitality executive, educator, author and consultant. He is a frequent keynote speaker and seminar leader at many hospitality industry events and contributes articles to a number of industry publications.

Mr. Mahmoud can be contacted at ahmed.mahmoud@revenueyourhotel.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.