In 2020, the pandemic has changed the world and very drastically changed how every business operates. The hospitality and restaurant business saw the most profound structural changes. Our team has risen to the occasion, looking ahead to the post-pandemic environment, we have reinvented ourselves. Destination Group has emerged as a learner, bigger, smarter, and more productive company. We have centralized our group services from all hotels, restaurants, and hostels into a centralized services group based in our corporate head. This means our human resources, finance, and purchasing across the whole group are now in our corporate office under one team.
This enables us to operate more efficiently with more control and secure group wide purchasing power. We have implemented cross-utilization of manpower in our businesses allowing us to become more productive with a smaller workforce while we still offer the same level of customer service. We have rolled out a travel and tour team that enables us to consolidate up the value chain to package our properties with tours and ground services.
This gives us a competitive advantage against other hotels and hostels and further enhances our business unit profitability. We have rolled out ghost kitchen brands in all of our hotels that are using Grab and Food Panda platforms. This enables our restaurants to drive more revenue at times of the day when it is typically slower. Lastly, we have launched an events team that focusses on driving more events into our hotels, restaurants, and hostels thus increasing revenues from outside guests and driving more people to come to our properties whether they be in-house guests or external event guests. The result is dynamic, more productivity, more revenue, less overhead, and higher utilization of our assets.”