Hotel revenue management consulting is an independent review followed by a plan. I look at 12 to 24 months of your own data, shop your comp set, and find where rates, restrictions or channels are costing you money. Unlike outsourcing, I do not make your daily decisions; your team does, with a better plan.
This is my view of Dijon. Burgundy is wine and food. Harvest and the Hospices de Beaune auction in November are the high points, and gastronomy travellers fill spring. Guests stay three to five nights. I price the autumn and keep a gastronomy-led shoulder. Dijon itself works as a city base with good rail links, while Beaune and the vineyard villages sell the wine experience. The two need separate prices even though they are a short drive apart.
For a Burgundy home, I look at whether it competes as a Dijon city flat or a vineyard base, check registration and access details, and map autumn, spring and festive dates so each one gets its own price, rather than one curve stretched across very different months.
The service in general is described on my hotel revenue management consulting page; this page covers how I apply it in Dijon.