Idea 1

Sales teams often struggle to find the contact details of groups meeting at competitor hotels or local convention centres.

Actionable Tip: Take a photo of a publicly posted conference agenda (often found in lobbies or on event websites) or a screenshot of a local convention centre’s schedule.
Actionable Prompt: “Analyse this image of an event agenda. Identify the organising body, the likely sponsors, and the type of attendees. Based on this, list 5 specific reasons why my hotel [Insert Hotel Name/Vibe] would be a better fit for their networking cocktail hour next year compared to the current venue.”
Benefit: You instantly turn a static image into a qualified lead list with a “hook” for your cold outreach, allowing you to steal business from the competition for next year’s rotation.

Idea 2

Sales & Catering managers often lose sales because clients “can’t picture” how a generic ballroom could look with their specific theme.

Actionable Tip: Use an AI with vision capabilities (like ChatGPT-4o). Upload a photo of your empty ballroom.
Actionable Prompt: “Take this image of our ballroom and describe in vivid, sensory detail how it would look decorated for a ‘Winter Wonderland’ theme with blue up-lighting and silver centrepieces. Then, generate a DALL-E image prompt I can use to visualise this.” (Or, if using a tool that generates images directly, ask it to overlay the decor).
Benefit: Helping a client visualise the end product reduces friction. It allows catering teams to close higher-budget events by selling the vision rather than just the room rental.

Hotels have CRMs (or even booking diaries!) full of “lost” business—inquiries that went cold 6–12 months ago.

Actionable Tip: Export a list of “Lost/Turned Down” business reasons from last year (anonymised).
Actionable Prompt: “Here is a list of reasons we lost business last year (mostly rate resistance and lack of meeting space). Draft three different email templates to re-engage these leads. 1. For those who found us too expensive (highlighting our new value-adds). 2. For those who needed more space (suggesting our new partnership with the venue next door). 3. A ‘checking in’ email for those who ghosted.”
Benefit: It automates the tedious task of digging through the graveyard of leads, squeezing revenue out of work you’ve already done in the past.

Front Desk and Concierge logs are usually read for operations, not sales. They are full of unmonetised demand data.

Actionable Tip: Feed the last month of Front Desk/Concierge shift notes (anonymised) into the AI.
Actionable Prompt: “Analyse these shift logs for recurring guest requests that we currently say ‘no’ to or do not charge for. Identify 3 opportunities to create a paid package or amenity to solve these requests.”
Benefit: You might find that guests constantly ask for “late night snacks” or similar. AI turns operational noise into a concrete business case for a new revenue stream.

Guests want “local experiences,” but finding partners takes time.

Actionable Tip: Tell the AI your hotel location and target demographic (e.g., “Wellness-focused corporate travellers”).
Actionable Prompt: “Search for 5 highly-rated local businesses within a 10-minute walk of [Hotel Address] that are NOT other hotels. Look for yoga studios, juice bars, or coworking spaces. Draft a partnership proposal email I can send to their owners proposing a mutual discount program for our guests.”
Benefit: Creates an ecosystem around your hotel that makes you more attractive than the competition, driving bookings from travellers who value the “neighbourhood feel.”

OK – now this is not strictly room sales but F&B revenue can be increased simply by changing how items are described on the menu.

Actionable Tip: Upload your current banquet or restaurant menu (PDF or text).
Actionable Prompt: “Review these menu descriptions. Rewrite the descriptions for the three highest-margin items (eg: Chicken and Pasta) to sound more indulgent and premium than the low-margin items (Eg: Steak). Use sensory words. Also, suggest a ‘decoy’ expensive item to add to the top of the list to make the chicken look like a better value.”
Benefit: This applies behavioural economics to your menu, steering guests toward the dishes that make the hotel the most profit without changing the ingredients.