Productivity
Hospitality Financial Leadership – What’s Missing with Labor Planning Tools?
I’m looking for an end to end solution to labor planning and I have yet to see one that brings it all home.
Let me explain what I mean.
In a hotel that budgets and forecasts labor hours, productivity, and business volumes and uses a labor planning tool to generate schedules,…
Hospitality Financial Leadership – Igniting Your Financials by Putting Hours of Work in Your P&L

In hospitality, we all know that payroll is by far the largest expense and therefore it has the biggest negative impact on profitability. Turn this around and know that finding ways to be more efficient with payroll can have a big impact on labor costs and a positive impact on your…
The Hotel Financial Coach – David Lund’s Top Ten List – How to Create More Hospitality Financial Leadership in Your Hotel

- You can increase the way you lead your team financially. Create an environment that has your managers working together on the “business” of running your hotel. It all starts by knowing that it is a team effort and it can’t be done properly by only the executive. Line level managers…
Hotel Financial Coach Webinar – Understanding and Using Labor Productivity Measurements in Your Hotel
Understanding and Using Labor Productivity Measurements in Your Hotel
Webinar on Tuesday, June 19, 2018
10:00 am – 11:00 am MDT
In our business operators are not typically focused on units of production compared to units of labor. I have a system I teach my…
Hospitality Financial Leadership – The Three Dimensions of Delegation
Delegation has three dimensions that are powerful tools. Delegation is also quite often misunderstood. In this article I am going to explain my thoughts on how to use delegation to be more productive, to grow your own abilities and to help you see the way forward using delegation to develop others.
First…
Hospitality Financial Leadership – Beverage Cost or Contribution Margin?
We all heard about it every month. The beverage cost! And it usually was not very pretty. Seemingly always too high, and it typically created lots of finger-pointing and much pontificating. Beverage cost was always a slightly complex beast and often misunderstood. That was largely because this poor cousin to food cost was…