When you are reviewing a hotel budget you want to ask the right questions—the ones that will yield the biggest treasure.
Three reasons why training in hospitality matters
How two consecutive audits as “mystery shopper” for a hotel company unveiled striking differences in staff performance… and the need to focus on training.
How to engage both high and low value hotel reward program members
Here are some powerful strategies using a mix of different rewards to engage different customer segments and build lasting loyalty.
Beauty signifies quality: why your hotel’s website must be attractive
A study by the School of Hotel and Tourism Management at The Hong Kong Polytechnic University reveals important insights into how hotel managers can use visually attractive images to stimulate positive perceptions of quality and thus increase bookings.
What Millennials look for in their first hospitality job
What should millennials’ ideal employer offer to attract them: more money, great reputation or a good working environment? A survey of graduating students from four Swiss hotel schools provides valuable insights.
How to plan your own holiday when you work in the hotel industry
When you work in a hotel, the job is often so involved with unusual working hours that it’s difficult to plan and take a trip yourself. But getting away is vital, providing the stress relief and relaxation that’s needed to remain energetic and vibrant in your hospitality role.
How to recapture the customer who didn’t book
Most hotels have rich data on their existing customers, but effective CRM can help hotels recapture the 70%-80% of customers who visit their website and don’t make a booking. We talk to Brise Carpenter, Vice President of Client Success at NAVIS on the untapped potential of CRM and how staff – from reservations to marketing – can best leverage it.
How to plan and manage zero-based expenses
It’s not rocket science – it’s just being organized and having a list. With that list, you’re going to know what you need, what to order and if need be, what to trim.
Use this acronym to improve your wine list: CAMERA
Take a big ‘picture’ look at your beverage offerings with these seven key guidelines to help you craft a menu that doesn’t induce yawns or sneers. Remember that a great wine list can help bring in new customers and build your restaurant’s prestige.
What today’s guests want and what they don’t
Do you really know why guests are choosing your property over others, and what they expect when they arrive?
