Here is a 5-point plan to ensure that your restaurants have the frontline experience necessary to service delivery at its peak and protect your servers from being poached in the labor shortage situation we currently find ourselves in.
In this interview Andrew Carey, CEO of Newport Hospitality Group, highlights the necessity of service, and in particular the concept of value luxury, denoting how all guests are discerning, no matter the price.
By knowing your hotel’s essence, you will be able to refer back to it during all subsequent conversations about marketing positioning, upgrades to the physical product, new amenity or service introductions and any promotional plans.
In the soon-to-be overstuffed boutique market segment, how do hotels adapt so that guests don’t lose interest in any of these ostensibly great properties in favour of the ‘next big thing’?
Hoteliers in remote areas must give some more thought to how certain types of housing will influence the long-term morale of your team members as well as how this will affect service delivery or staff retention rates.