Tough cuts to control cash burn

Hoteliers burned a lot of midnight oil during the COVID-19 lockdown looking for ways to trim fat from their operations. Now, with hotels reopening and capital draining out to cover labor, supplies and other services, they’re going to have to brace for deeper cost cuts to give them a healthy enough balance sheet to survive a slow and difficult recovery. The obvious work has already been done: limiting everything from menus (it’s mostly a grab’n’go model now) to services to hours of operation, shifting staffs to flex hours and prioritizing multi-tasking; “complexing” key executive positions when a management company’s hotels…
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