Broker Opinion of Value · Hospitality

Free Hospitality Broker Opinion of Value (BOV) Template: PowerPoint, Google Slides & AI

A hospitality broker opinion of value laid out for the owner: price estimate first, then the comps and income that support it, using the method that fits hospitality property.

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What makes a hospitality BOV different

A hotel is an operating business. Buyers underwrite ADR, occupancy and RevPAR, their index against the competitive set, brand and PIP obligations, and NOI after FF&E reserve, so the document is organized around operating history, the brand and the market.

That is why this template does not reuse a generic deck. The questions owners ask first about hospitality property are specific, and the document should answer them without being asked:

• Did you value on NOI after FF&E reserve, or on revenue?
• How did you account for the property improvement plan?
• How does my RevPAR compare with the hotels you used?

The metrics owners look for

The summary page of this hospitality BOV is built around six numbers. Show only the ones you can support with a source or a calculation.

• Price per key
• ADR
• RevPAR
• Occupancy
• Brand / flag
• NOI margin

The property-data table beside them covers: key count and room mix, brand, franchise term and pip status, year built / last renovated, food and beverage and meeting space, management (owner / third party), parking and amenities.

The hospitality-specific pages

Operating Performance

Columns: Period, Occupancy, ADR, RevPAR, Total revenue, GOP, NOI. State the as-of date and where the figures come from.

Brand, Franchise and PIP

Columns: Item, Detail, Cost / date, Source. Cite documents, not memory.

Comparables

Sale comps use these columns: Keys, Brand, Sale price, Price per key, RevPAR at sale, Cap rate, Year built. Rent or rate comps use: Hotel, Keys, ADR, Occupancy, RevPAR, Segment.

How a hospitality BOV is supported

Income approach on stabilized NOI after FF&E reserve and franchise and management fees, cross-checked with price per key and RevPAR comps; penetration indexes against the competitive set show how the hotel performs versus the market.

A broker opinion of value is not an appraisal and is not a substitute for one where an appraisal is required. The template says so on the summary page.

Back it up: documents to have ready

A hospitality BOV is only as credible as the documents behind it. Collect these before you publish figures.

Operations

• Monthly operating statements, 3 years, and STR reports: Hospitality income moves monthly; STR shows share versus the market
• Payroll, benefits and employee census: Labor is the largest expense
• FF&E reserve and capital expenditure history: Sizes near-term capital

Brand

• Franchise agreement, PIP and brand approval of a new owner: Change of ownership usually needs brand consent

Management

• Management agreement and termination terms: Third-party management may not transfer free

Compliance

• Liquor, health and occupancy tax licenses and filings: Licenses may not transfer

Revenue

• Online travel agency, group and corporate segmentation reports: Shows revenue quality

Legal

• Contracts for reservation systems, supply and maintenance: Assumable obligations

Common hospitality mistakes

• Quoting RevPAR without ADR and occupancy
• Ignoring the PIP
• Using cap rate on revenue instead of NOI after reserves
• Not stating whether figures are owner- or manager-prepared

Market data

The market page has rows for: market occupancy, market adr, market revpar, supply pipeline (rooms), demand drivers (corporate, leisure, group), seasonality. Put the source and the date next to each one.

Use it with AI: Claude, ChatGPT, Gemini

Paste your deal facts and get a draft hospitality BOV in this structure. The prompt uses only the facts you give it and marks gaps as [TBD].

You are a commercial real estate marketing analyst helping a broker draft a Hospitality Broker Opinion of Value (Hospitality BOV).

Draft the Hospitality BOV in the structure below. Use ONLY the facts I give you. Where a fact is missing, write [TBD: what is needed] instead of guessing.

STRUCTURE
1. Executive Summary: Price Estimate
   - Concluded value, low, high, effective date: [ ]
   - Price per key: [ ]
   - ADR: [ ]
   - RevPAR: [ ]
   - Occupancy: [ ]
   - Brand / flag: [ ]
   - NOI margin: [ ]
2. Property Overview and Photos
   - Key count and room mix: [ ]
   - Brand, franchise term and PIP status: [ ]
   - Year built / last renovated: [ ]
   - Food and beverage and meeting space: [ ]
   - Management (owner / third party): [ ]
   - Parking and amenities: [ ]
3. Operating Performance
   - Period: [ ]
   - Occupancy: [ ]
   - ADR: [ ]
   - RevPAR: [ ]
   - Total revenue: [ ]
   - GOP: [ ]
   - NOI: [ ]
4. Sale Comps Summary and Detailed
   - Columns: Keys, Brand, Sale price, Price per key, RevPAR at sale, Cap rate, Year built
5. Rent Comps Summary
   - Columns: Hotel, Keys, ADR, Occupancy, RevPAR, Segment
6. Income and Expenses
   - Current and proforma: [source and period]
7. Valuation Approach and Reconciliation
   - Method: Income approach on stabilized NOI after FF&E reserve and franchise and management fees, cross-checked with price per key and RevPAR comps; penetration indexes against the competitive set show how the hotel performs versus the market.
   - Weights and range: [ ]
8. Market Overview
   - Market occupancy: [Value; source and date]
   - Market ADR: [Value; source and date]
   - Market RevPAR: [Value; source and date]
   - Supply pipeline (rooms): [Value; source and date]
   - Demand drivers (corporate, leisure, group): [Value; source and date]
   - Seasonality: [Value; source and date]

RULES
- Use only facts the user supplied. Never invent property data, tenants, statistics, comps or quotes.
- If a fact is missing, write [TBD: what is needed] in its place.
- Every market statistic needs its source and date as given by the user; otherwise mark it [TBD: source and date].
- Show arithmetic for any figure you derive and flag it as calculated.
- Write in plain, factual US English. Avoid unsupported superlatives.
- Avoid this hospitality mistake: quoting revpar without adr and occupancy.
- Avoid this hospitality mistake: ignoring the pip.
- Avoid this hospitality mistake: using cap rate on revenue instead of noi after reserves.
- Avoid this hospitality mistake: not stating whether figures are owner- or manager-prepared.
- Apply only the adjustments and cap rates the user supplies; if none are given, ask.
- State that a BOV is not an appraisal and is not a substitute for one where an appraisal is required.
- Leave confidentiality and disclaimer text as [Insert the brokerage's counsel-approved language].

BEFORE YOU DRAFT
If essential facts are missing, ask me up to 8 short questions first, then draft once I answer.
If I say "just draft it", draft now and list every [TBD] at the end.

OUTPUT
Return the Hospitality BOV as clean Markdown, one heading per section above, followed by a checklist of every [TBD] item and every number I should double-check against source documents.

MY DEAL FACTS
[Paste property details, financials, rent roll, comps, market notes and anything else here.]

Fill it from a real deal

With the IntellCRE MCP connector, your assistant can pull the property, its unit mix and rents, and its selected comps from IntellCRE before it drafts. Or let IntellCRE build the document from your deal files: try IntellCRE, free to start.

Frequently asked questions

Related templates

• All free Hospitality templates
• Hospitality Offering Memorandum template
• Broker Opinion of Value template for any property type

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