Listen to your guests and turn ‘no’ into ‘yes’

3rd February 2012
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Have you ever stayed in a hotel or eaten in a restaurant where the staff and management have been so hell bent on the rules that it’s impossible to get what you want? I’m sure we all have. And will we ever go back there? I doubt it.

But allowing the attitude that anything goes can be damaging to your bottom line, especially if you are a small hotel. And it can be confusing for staff. So how do you strike the balance?

Over the next few days I’ll be exploring the options to show we are listening and responding to our guests needs and helping to build loyalty and trust.

Anticipate their needs

Start by identifying customers’ needs in advance. Identify your perfect customer and identify the things that will be important to each category of guest. Put yourself in their shoes or ask them directly what they want from their stay with you.

  • Are they business users who need a phone re charger, restaurant or theatre bookings make, access to a printer to print their boarding pass, a quick no frills breakfast before their meeting, or an express check out?
  • Do you cater for families, who may want equipment for infants and small children (and staff who look happy to see them!), child friendly menus, and something to entertain the kids?
  • Do you cater for a lot of celebrations when people may want birthday cakes, flowers, or gifts? If you know there is a likelihood something will be asked for, build this into your services as a norm, that way it can be planned for and staff can be get the right training to deal with the situation.

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How to Reward Referrals

24th January 2012
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As an absolute minimum, ensure that you thank anyone who makes referrals to encourage them to continue to do so in future. Don’t wait to see if this actually leads to business, as what you are looking to reward is the referral process. The more referrals you have the greater the likelihood of gaining new guests.

Consider what other tangible incentives you might give that are of high value to the person making the referral, but don’t cost you the earth. Naturally you’ll want to ensure that the cost of the incentive does not outweigh the life time value of the referral.  But bear in mind what you give as a thank you may also be a way of adding to the life time value of the person making the referral too.

The nature of this incentive will obviously depend on where the referral came from.

For guests they might include such things as a gift, discount off their next meal, a room upgrade, an invitation to an exclusive event. Perhaps team up with one of your joint venture partners; this could be services or maybe branded products. A win–win–win for you, your joint venture partner and the customer.

For corporate users make the incentive something your guest can benefit from personally. It’s little incentive for them if it is something they’d normally put though business expenses. So can you offer something as a thank you which will encourage them to come back on a personal visit and maybe bring their family and friends too?

For suppliers, joint venture partners or other local businesses you may want to look at alternate ways to say thank you. This might be an opportunity to get in front of some of your other customers or guests through promotional activities or hosting joint special events. Talk to them directly to see how you can return the favour. Just by asking the question will in itself show you appreciate the referral.

Encourage your staff too to make referrals. Let them show they are proud of where they work. The reward obviously needs to reflect the value of the business; recommending your restaurant to a friend doesn’t warrant the same level of recognition as inviting a friend or relative for a wedding show round and subsequent wedding booking.

What might appeal to them may be dependent on the profile of your team. A cash bonus might work for some, but is soon forgotten whereas a couple of tickets for a show or concert, or a night in a sister hotel or meal with a JV partner will be far more memorable – and visible to other team members too to encourage the same from them.

Once you have a referral system in place, keep track of where and how you’re getting successful referrals. This will enable you to find out what works and what doesn’t, so you can continue to refine the process.

For more articles and resources http://www.zealcoaching.com/products-resources/

Plan next year’s Christmas marketing now

23rd December 2011
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As your Christmas parties are in full flow, your marketing for next year is probably the last thing on your mind. But now is a great time to be building up material to use for next year.  What better way to promote your Christmas parties than to show people having fun, and your hotel or restaurant in all its Christmas splendour?

So at the very least, here are some things to do now.

  1. Take photos of the bar, restaurant and reception while the decorations and Christmas tree are looking their best – don’t leave it until half the needles have dropped off, or the light bulbs have gone out.
  2. Keep an eye out for a clear, frosty morning and get outside with your camera to take some shots of a wintery scene.
  3. Take shots from different angles of the restaurant laid up for dinner. Be careful with your lighting and use a tripod for best results. Experiment with and without flash – sometimes it’s better without. ‘Snap shots’ may be OK as small images for your website, but if want to use these bigger images, or for printed material, use a professional photographer to take some quality pictures. And include some pictures of the food. Although this is easier to ‘stage’ at a later date, if you can get some shots now, so much the better.
  4. Get some video footage of parties – best when guests have just arrived, and had time to relax with the their first drink, but don’t leave it until the tables are strewn with empty glasses. Always check with guests that they are happy for you to record, and secondly for the footage to appear on your site.
  5. Ask people for testimonials that they would be happy for you to use in next year’s marketing.
  6. Keep tabs on your costs throughout to ensure your have an accurate picture of your profit margins.  This includes post costing for each event, to take account of wastage.
  7. Get feedback from your team, and involve them in the review process by asking for their ideas.
  8. Take stock at the end of the season, and learn from your successes and failures to build on this for next year – and make sure you record all this where you can find it easily when it comes to planning next year!

 

Here’s to a very successful and profitable Christmas season

Live event – Hotel Success Handbook at the UK Business Book Festival

26th August 2010
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Author Lucy Whittington is speaking at the first UK Business Book Festival on 10th September 2010 in Bournemouth, where she’ll be sharing marketing and website tips for hoteliers and anyone else who’d like to come along.

Her talk is going to focus on adding personality into your marketing to get results, so there’s new content that’s not in the Hotel Success Handbook so don’t think Lucy will just be repeating herself!

As a bonus Lucy is also on a panel at the festival too – discussing how to use Social Media to promote your business “Social Media – How do we make it Pay”, so you get the chance to listen to her twice!

And as if Lucy was not enough, local hotelier Mark Cribb from the Urban Beach hotel and Urban Reef Restaurant is also speaking and sharing his business story and experiences of setting up his own hospitality businesses in Bournemouth too.

There are also one or two slightly more high profile speakers than Lucy at the event too – such as Rachel Elnaugh, one of the original Dragons from the Den, Geoff Burch, star of BBC’s Over the Shop, Brad Burton founder of 4N networking and author of Get off Your Arse (a great book), Graham Davies, author of Bare Knuckle Brilliance for Every Presenter, and Guy Clapperton, to name a few… but NONE of them is talking about hotel marketing, so that’s why you need to come and listen to Lucy!

The event is being held at the Executive Business Centre, part of Bournemouth University (coincidentally where Lucy studied for her MBA). Again here’s the link to find out more about the UK Business Book Festival

It will only cost you £10 to come and listen to Lucy (or any other speaker), or £35 for the whole day for all speakers which includes a £10 token to buy a book with.

If you want to come along to the UK’s first Business Book Festival here’s where you can get your ticket

Lucy looks forward to seeing you there!

Personal touches that increase hotel success

28th June 2010
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Google the phrase ‘personal touches’ and you get nearly 2.5 million listings!

So how hard can it be to find something to do in your hotel to make a personal touch?

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Dealing with negative feedback

12th March 2010
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It can be easy to get defensive when we receive feedback, particularly when we feel it is not justified or we totally disagree with it. What we need to ask is what led to this customer’s perception…

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Online reviews

11th March 2010
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Love them or hate them, online reviews do get read and will influence prospective customers. Sadly statistically people are more likely to be prompted to post a review if they’ve a bad experience than when they’ve had a good one. So aim to redress this balance, by encouraging as many of your guests as possible to post reviews, so you get the good ones as well as (hopefully only occasional) bad ones.

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On the radio – me talking Inspired Marketing, Websites and business

10th March 2010
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Travel Online Partners logoI was recently invited by Andy Hayes of Travel Online Partners to be a guest on his TOP radio show. Being someone who loves talking (!), of course I said “yes”.

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How to ask for feedback

10th March 2010
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Make it easy for your customers to give you the feedback you need, and capture the good and the bad…

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How effective are your energy-saving measures?

10th March 2010
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It’s good to see so many hotels doing their bit for the environment. What concerns me is how ineffective these measures appear (from a customer’s perception at least) – despite the potential positive impact on their bottom line at a time when most could do with a boost.

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