Catering Analysis

Conversion from Market Data

If market research provides total revenue breakdowns, convert backwards:

• If F&B is 30% of total revenue and rooms are 55% of total revenue
• Base F&B as % of room revenue = 30/55 = 54.5%
• Compare to model's base F&B share (default 22%) to derive catering boost

Key Analysis Dimensions

1. Recommended Boost Percentage: The catering uplift (typically 15%-50%)
2. Market Range: What comparable properties achieve
3. Event Mix Breakdown: Proportion of fully/partially/non-catered events
4. Revenue Drivers: Factors specific to this property's catering potential
5. Seasonal Variation: How catering demand varies by season

Event Catering Categories

• Fully Catered (weddings, galas, corporate dinners): 100% of events include full F&B
• Partially Catered (retreats, meetings with some meals): 50-75% include some F&B
• No Catering (self-catered, room-only bookings): Minimal F&B impact

Output Schema

{
  "cateringAnalysis": {
    "recommendedBoostPercent": "XX%",
    "confidence": "conservative | moderate | aggressive",
    "marketRange": "XX% - XX%",
    "rationale": "Why this catering boost percentage is appropriate",
    "factors": ["factor 1", "factor 2", "factor 3"],
    "eventMixBreakdown": {
      "fullyCatered": "XX% of events (weddings, galas, corporate dinners)",
      "partiallyCatered": "XX% of events (retreats, meetings with some meals)",
      "noCatering": "XX% of events (self-catered, room-only bookings)"
    }
  }
}

Quality Standards

• Catering boost should be realistic for the property's market and capabilities
• Event mix breakdown percentages should sum to 100%
• Factors should be specific to the property and market, not generic
• Rationale should reference the financial model conversion logic