Mike has his own unique style. He draws on more than 27 years experience. He has worked most positions in the service industry and feels at home in more major cities than most people.
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Travel is changing. There’s a lot of talk about average rates dropping in many markets, but don’t kid yourself, it’s all about value. Packaging is a wonderful way to add to perceived value without sacrificing your rate positioning in the marketplace. Getting more for less is pretty much a human concept. There is still a lot of business out there; we’ll just have to work smarter to get it.
Keeping up will require a greater emphasis on the hotel’s location and perceived value. Hoteliers will finally realize that people travel to get to a particular location and then, with few exceptions, choose a hotel based upon the best-value deal within that location. Hoteliers will ultimately understand that rate alone doesn’t sell rooms, no matter how low; what one gets for that rate is how we determine “value”. Perceived value sells rooms, not rates.
[lang_da]Jeg blev nysgerrig efter hvad Hornstrup Kursus center var for en størrelse – så jeg googlede dem og fandt denne video, som de selv introducere:
“Jørgen Kronborg og Martin Monberg fortæller om Danmarks bedste læringsmiljø, Hornstrup Kursuscenter.
Hør også instruktører og gæster fortælle om deres oplevelser. En film om ånd, tryghed, involvering og viden.”
Jeg ved ikke om de bevist arbejder med The Service Profit Chain – hvis de gør er det i hverfald lige efter bogen – det skal prøves en dag, helt klart [/lang_da]
If you could rent this for the same price with friendly service….
From the Financial Times this weekend:
“On a trip to Italy last July, I stayed at a hotel in Tuscany called Castello del Nero. Opened in 2006, it has featured in many best hotel lists around the world. I was visiting with my family (as a journalist on a complimentary stay) and was dumbfounded. Slow, forgetful service combined with unsatisfactory food left me wondering how the industry had reached a point whereby it could charge €500 a night for a hotel that was sub-standard – aside from the excellent spa. I was told some of the lapses were because of a departing chef. The trouble is, with the luxury hotel industry entering difficult times, there will be few opportunities for such excuses.
Next year will probably see a tough, consumer-led reappraisal of the market. Interestingly, early signs of this shakedown can be seen in the generally robust market for private villa rentals”
[lang_da]Fire ud af 10 EU borgere mener, at de er i fare for at blive syge af den mad, de spiser. Faktisk mener de, at risikoen for helbredsskader fra fødevarer er væsentlig større end risikoen for at komme til skade ved overfald eller terroristangreb. Generelt er der overordnet enighed om, at fødevarer er væsentligt mindre sunde i dag, end de var for 40 år siden.
Forbrugertillid bliver et dyrebart aktiv, som der skal værnes om – opnår man det, er det til gengæld rigtig mange penge værd.
Det stiller igen Foodservice branchen over for nogle skarpe valg.
For på den ene side vil man være fristet til – eller måske endda nødt til – at kompensere for de stigende råvarepriser ved at bruge industrialiserede produkter i højere og højere grad – men det er på sin vis også begyndelsen på enden; for dermed bliver branchen, som ellers i manges øjne har nydt større forbrugertillid end de producenter der fremstiller industrialiserede produkter, pludselig slået i hartkorn med netop dem.
USA og Tyskland er allerede langt med lovgivning om varedeklarationer på restaurationsmad, og andre lande forventes at følge efter. Det bliver også nødvendigt; for efterhånden som råvare priserne stiger, bliver det mere og mere fristende at forsøge at snyde på den ene eller den anden måde. Den seneste skandale med mælkepulver i Kina bliver nok ikke den sidste at den slags, vi kommer til at opleve.[/lang_da]
