Revenue is only useful after the stay is delivered A busy hotel or restaurant can still struggle financially when staffing, procurement and service recovery are poorly coordinated. Operators in BRICS destinations should examine the full cost of meeting a guest promise. A room sold at an attractive rate may require costly last-minute labour. A popular menu item may generate waste if its ingredients are used nowhere else. The opportunity for modern hospitality businesses is to connect demand planning with the everyday work that protects margin. UN Tourism reported growth in international arrivals during 2025, while describing differences among destinations and continued uncertainty. [UN Tourism news…