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Stir it up magazine NovDec 2017

14 NOV/DEC 2017 CATEGORY FOCUS and gluten-free diets, these dishes are incredibly versatile, and can be customised to suit guests. “A Portobello mushroom and avocado, with rocket added for an extra health kick, can replace the English muffin base; or the standard ham could be replaced by spicy chorizo or BBQ pulled pork for a truly indulgent option.” Bring a bit of Mexican spice to Eggs Benedict by using savoury Mexican chorizo, sautéed red onion, avocado and poached eggs or create a Spanish influenced dish by layering sliced red potatoes with chorizo or prosciutto, Manchego cheese, rocket, red pepper and poached eggs. Go the extra mile Little things can mean big business for hoteliers with research revealing that 87% of consumers would return to a hotel that went the extra mile. If you exceed expectation the prospect of a repeat visit is considerable, as well as help to broaden your customer base through word-of-mouth and recommendation. Fiona Morgan, UK & Ireland sales manager, Ferrero Foodservice, explains: “The devil’s in the detail and hotels shouldn’t let their in-room snack and chocolate offering let down the rest of their operation.” Ideal for hotels looking to enhance their turn down service, the Ferrero Rocher two pack format allows guests to indulge in a premium treat. HOW TO GET MORE PEOPLE THR OUGH YOUR HOTEL’S DOOR It’s quite common for hotels to experience a dip in their bookings when they’ve been open for a while. Fortunately, by making a few tweaks to the way you reach potential clients, you’ll be back to filling your rooms in no time. Here are three tactics for attracting more customers that you might not have already thought of… Encourage you r guests to share their experiences onli ne There are two main benefits of asking your customers to share their experiences online: you can use their reviews to inform how you run your hotel, and it will help to get your name out there. Ask visitors to Tweet about their stay with a hashtag of your choice to be entered into a prize draw, or ask them to leave you a review on TripAdvisor. See Alliance Online’s guide for www.allianceonline.co.uk/blog/2017/01/ how-to-improve-your-hotels-reviews-on-tripadvisor-beyond/. Social media Use social media platforms, such as Twitter and Facebook, to share photos of your best rooms or the most impressive dish on your breakfast menu — whatever you think might grab a potential customer’s attention and give them a reason to book a stay with you. Many establishments also host online competitions with a “share to enter” system. See eHotelier’s guide to using social media for more details ehotelier.com/ insights/2016/06/29/6-ways-hotels-can-use-social-media-attract-guests/ ). Pr o mote you r green policies More than three quarters of people are willing to pay more for produc ts or services that are environmentally-friendly. Inexpensive ways of making your hotel more environmentally-friendly include setting up a recycling scheme, sending communications online rather than on paper, or encouraging guests who are staying for more than one night to have their towels and sheets cleaned less frequently than every day. Present welcome treats under a glass cloche Room service In an already highly competitive sector, hoteliers need to be on top of their game. In-room menu options need to reflect the quality of the restaurant; a general perception amongst guests is that room service food choices are often over-priced and of inferior quality to what’s available either at the hotel’s own restaurant or outside of the premises. Emma Haworth, Dr Oetker Professional, says: “It’s important that guests feel that they’re still having a quality meal that offers value and most importantly they enjoy. Pizza works well as it has wide appeal with consumers, is highly versatile – lending itself to a range of toppings – and easy to eat when guests just want to relax and enjoy their room.” Dr Oetker Professional’s new Fresh Dough Pizza Base, topped with a classic tomato passata, and Pan’Artisan’s range of wood-fired, part-baked, pre-sauced pizza bases are ideal for hotels looking to create a bespoke menu. grab pot ential cust omers’ at t ent ion, share photos of your best rooms or the most impressive dish on your breakfast menu Grab and go options On the flip side of indulgent offerings, guests are also finding less time to sit and enjoy breakfast, especially those who are staying over for business trips. Hotels should think about offering time-poor guests a strong, on trend breakfast to eat on-the-go to keep the establishment ahead of the competition and avoid guests going elsewhere. Breakfast burritos, bagels and toasted sandwiches are becoming increasingly popular, as they are perfect for guests who want to eat on the move and are easy to customise to individual tastes. Eggs Florentine tartlets, perfect for on-the-go


Stir it up magazine NovDec 2017
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