Are you missing golden opportunities

March 3rd, 2010

Yesterday I went to Hotelympia.  I saw some interesting new ideas, and met some knowledgable people, and it’s always a good opportunity to catch up with old friends and colleagues.

However, I was somewhat less impressed by the lack of enthusiasm by some of the stand holders to tell you much about their products.

But one stand in particular stood out as wasting a golden opportunity.  They had an interesting product, so I asked what I thought was quite a basic question (this was a bio degradable product and I wanted to know if it was washable and reusable).  ‘I don’t know’ came the reply.  I asked another question on price. ‘I don’t know, but the prices are on our website.’ I got the same response to the next question, and the next. When I asked if anyone else could help ‘no, he’s busy at the moment’. And so the conversation went on. Needless to say I have not looked at their website – why would I when there were plenty of other suppliers offering comparable products who were prepared to talk to me and give me information?  And will they be contacting me? No, because no one even bothered to ask for my details.

The morale of this tale: If you are going to invest your hard earned cash on any form of marketing for your hotel, restaurant, B&B or bar - be it an exhibition stand at a wedding fare or a simple ad in your local paper – make sure anyone fielding the response is fully briefed.  They need to know:

  • The products and services you are promoting
  • Price and what this prices includes
  • Availability
  • How to handle enquiries
  • What to do if asked something they don’t know the answer to (hint – referring them to your website is not the right answer!)
  • How to take an order or booking. 

And even if these simple steps are beyond the ability of the person dealing with the query, make sure at least that they capture their contact details. And then follow up on these golden opportunities.

Dealing with negative feedback and reviews

February 19th, 2010

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. This sometimes involves asking questions in a tactful way.

The key thing is to show some empathy with the customer’s point of view. Even if we disagree, something must have triggered their perception.  So listen to what your guest is saying, and aim to turn a negative into a positive. The least you can do is apologise (even if you’re just apologising that they feel that way) and demonstrate what changes you’ve made if appropriate. 

Whatever the feedback you receive, listen and learn from it.  Keep your objectivity and don’t take things personally. Use the feedback to identify your strengths, so you can capitalise on these.  And make sure you share these with your team.   Then use the less positive feedback to identify root causes and what changes are needed, and remember to involve your team in the process.

So next time someone wants to give some feedback, look forward to it. It’s the businesses that embrace feedback that will succeed.

Do you dread reading your online reviews?

February 18th, 2010

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.  

Display your confidence by encouraging your guests and website visitors to link to TripAdvisor. One of the easiest things you could do is to put a link from your website, and on your post stay e-mails, and prompt people who have enjoyed their stay to post a review. 

It’s considered unethical to offer incentives, such as room discounts, in exchange for positive reviews. But the least you can do is show people you appreciate the feedback (good or bad) by responding quickly to the feedback you receive. Register with TripAdvisor so that you can monitor your reviews by receiving notification. A quick thank you in acknowledgement might be all you need for a positive review or feedback.

With negative feedback it’s important to show that you have looked into the situation and taken things on board. Feedback that you feel is unjustified can be frustrating, but the way in which you handle this will reflect on your professionalism and reputation, so deal with it in a constructive way. By asking them to phone you provides an opportunity for you to get more detail and having a better chance of resolving the situation. 

Don’t be too concerned about the occasional negative comment. This demonstrates authenticity of the content and in some cases can actually help to highlight the type of hotel you are. For example, if you have a comment that the hotel is not child friendly, this may be seen as a positive for some potential guests. 

Watch out too for feedback through Facebook, Twitter and other social media sites so you can respond accordingly.

How to ask for feedback

February 17th, 2010

Make it easy for your customers to give you the feedback you need.

Ask direct open questions

Making statements such as “I hope you enjoyed your meal” or “was everything all right for you?” is not likely to get the customer to open up. We need to ask specific questions that will give something more than a yes or no. Open questions starting with how or what are the most useful; for example how would you rate …, how could we improve on …, what did you like most about …

Capture the good and the bad. Even if you don’t agree with feedback you need to find out (tactfully) what has led to their perception, as this may lead to the root of the problem.  

Questionnaires are impersonal and few people like to fill them in except maybe when they’re really unhappy about something. Questionnaires can help you rectify your mistakes, but they often dwell on negatives rather than positives. Although face to face will always be preferably some people will always be reluctant to feedback first hand so don’t dismiss them altogether.   

Visitors Books on the other hand are another good way of capturing general feedback.  Although they may not go into specifics, they provide a great record for other to see and people will often write things that they would not say directly to you.  

Make the best of the positive comments you receive and ask your guest if they would be happy to use these as testimonials in your marketing – prospective customers like to see social proof.

Also take note of the language your guests use to describe what they like. Capitalise on this information and use the same language it in your marketing.

Talk to your guests

February 16th, 2010

Simply relying on questionnaires or a visitor’s book when your guests leave is not only impersonal, but is  leaving it a bit too late to get feedback if things weren’t perfect.  You need to talk to your guests throught their stay.

Face-to-face feedback will always be the most effective and ideally we need to get feedback before it’s too late to do something about it. If what you have provided fails to meet expectations you’d rather know about it before the guest leaves so you can resolve it, rather than waiting for them to put their comments on TripAdvisor.

As well is asking at the end of each course, the meal or their stay, be observant and look out for signs that things aren’t right or that someone wants to get your attention. For example if a diner has hardly touched their steak but eaten everything else that might suggest there was a problem with the steak. Or you hear a guest complaining about the temperature of their room to others in their party; this probably suggests something that needs investigating.

Being visible in your hotel or restaurant, and making contact with your guests builds rapport and trust. Once you’ve gained this you’re in a far better position to gain valuable feedback first hand.  The same goes for your staff too, so encourage them to talk to your guests. Give them the appropriate training to ask for feedback in the knowledge that they are confidence to deal with feedback – good or bad – in a positive way.

Bare in mind your guests will tell you things that they wouldn’t feedback to your staff, and vice versa.  So ask your staff what feedback they have received, and listen to their ideas on how to make improvements and how to capitalise on positive feedback and your strengths.

Tomorrow we’ll discuss how to ask for feedback. Or download the full article here (log in or sign up required)

Why listening to customer feedback is key to your business

February 15th, 2010

Do you look forward to reading your online reviews, or does the very idea that someone has felt compelled to post a review fill you with dread?

Getting feedback from your guests is essential to gauge whether or not what you’re offering is right for your target audience. Whether it’s positive or negative and whether you agree with it or not it is key to your success.

So why is it then that so many businesses seem to ignore this fact?

Maybe part of it (in Britain at least) is that customers are often reserved about giving direct feedback. They take the view that it’s not worth making a fuss, or why should they bother, when they can vote with their feet and just not come back again. Others by pass you, but still want to be heard and post a comment on line.

Unless we get people’s feedback we can’t do anything about it.

What feedback do we need?

  • What things customers like – so you can keep doing them
  • What are the things that disappoint, irritate, or annoy them – so you can correct them
  • What are the things that make them choose to stay, dine or drink with you rather than your competitors – so you can use this as a selling point to differentiate yourselves
  • What are the things that are their biggest priority or they value the most – so you can promote them
  • How do they think you could improve – so you can make those improvements
  • What factors would encourage them to come again

Tomorrow we’ll discuss when to ask for feedback, so you get in time to do something about it and before you see it posted online . Or download the full article here (log in or sign up required)

When the cheque isn’t in the post ~

February 12th, 2010

Ten Top Tips To Beat Late Payment

If you have business customers you will often be expected to invoice rather than taking payment at the time of their visit. Late payment is a problem for any business and in the current economic downturn there is a worsening climate of late payments and bad debts, and the associated impact on cash flow. How many times have we been told “The cheque’s in the post”?  It is reported that 59% of small and medium sized enterprises encounter difficulties with outstanding debts, with 33% claiming that customers’ failure to pay on time risks the survival of their business.  Despite the fact that you have a right to charge interest for late payment at 8% above the Bank of England’s reference rate, do we really want it to get to this stage?  Here are a few things you can do to avoid getting to this:

Credit check your customers 

Check out their ability to pay before you confirm big bookings, or agree to credit. Speak to your accountant about th best ways to do this, which might include via their bank, credit reference agencies, or some of their existing suppliers.  Further financial information may be obtained from Companies House or the Institute of Credit Management.  Consider bi-annual checks for existing customers. 

Diversify your customer base

Having all your eggs in one basket can be risky.  If this one customer runs into difficulties or fails to pay, this will have a far bigger impact on you than if your business is spread over a number of customers.

Agree payment terms in advance

Ensure you discuss payment terms at the outset, and record the agreed payment schedules.  If invoicing for any of the services or expenditure up front, ensure you set a precedent and ask for this before you start work or deliver.  Then ensure that payment dates are clear on each and every invoice.

Split invoices

When you have supplying over and above what was included in your original quote (e.g. extra covers, or additional bar bills), invoice the two amounts separately.  This means that if any amounts are then in dispute, the main invoice (which should match your quote) will not be held up, only the variations. 

Invoice on time

Your customers won’t pay until they receive the invoice.  If payment terms are for example 14 days from invoice, it stands to reason, the longer you leave it to send the invoice the longer you will need to wait to be paid.  But there are other reasons to invoice promptly.  The longer the time gap between providing the service and receiving the invoice, the more likely the customer will forget the value they have received and the more likely they are to question or challenge items.  It also reflects the professionalism of your business – if you don’t take the effort to invoice on time what message does this send the customer about the importance of being paid promptly?  Make sure you have a system in place to ensure invoices are sent within days of completion, or for on going business on the specified day each month.

Put controls in place

Set up a system, which ensures you know at any one time what is due in this week, and what is outstanding.   I come from a sector of the industry where everyone’s performance was measured by ‘debtor days’ – the number of days’ debt outstanding at any one time.  This was published to all client managers on a daily basis, and it was their job to ensure that anyone who had not paid in 30 days (our specified payment terms) was followed up immediately.  It doesn’t need to be anything complicated, just a spreadsheet, which someone has a responsibility to monitor daily.

Make payment simple

Ensure that payment methods are simple.  If you encourage payment on line how easy is it for customers to set up a payment.  I have had a number of different suppliers recently who have either failed to give bank details, or who use a third party to monitor payments, where it is not clear what details to put into the payee section.  If paying by cheque, is it clear who to make the cheque out to, and where to send the cheque?  And how easy is it for you to monitor your bank account to check who has paid, and which invoice this relates to?

Communicate with customers

If payment is due, speak to the customer!  We complain to everyone that so and so has not paid, but have we actually asked for the money?  Sometimes it is a genuine over sight, and other times they are just putting it off to help their own cash flow, but rest assured if we don’t chase your invoice will be bottom of the pile.   This does not need to be done in an aggressive way, simply pick up the phone and ask the question “I noticed that you have not yet paid your invoice, which was due yesterday.  Can you tell me when we will receive payment?”  Be prepared for any ‘excuses’ and have your response ready; remain polite, but firm.   Identify who holds the purse strings and initiates payments, and build rapport with them.  Note I have said to phone – it’s far harder to ignore than a letter or e-mail, and you know for certain that they have received the message.  Better still, call in if they are local.  If you are worried about damaging your relationship, get someone else to call, who can be detached and objective. 

Spot potential problems early

Don’t rest on your laurels.  Just because you have called once, keep checking for payment and keep calling. 

If the theme of late payment continues try phoning them before the date it is due – “Hello, Jo, I just wanted to remind you that your invoice is due this week.  To help me monitor my cash flow, it would be useful to know which day I will receive your cheque”, or something along these lines. – This just acts as a reminder and lets them know you are monitoring it.  It is also implied that payment is only a day or two away, not weeks.

Keep any eye on customers’ behaviour – are they acting differently?  Are they suddenly difficult to get hold of?  Are they sending post-dated cheques?  Remember, prevention is better than cure.

How it impacts them

Let them know the implications of late payment.  We may not want to resort to threats, but make customers aware that failure to pay you may mean that you can’t hold their rooms or confirm their next booking until they are up to date with their payments.  If you say this you need to be prepared to carry out.  Their late payment could also potentially mean that you are unable to pay suppliers or your staff, which in turn could have a knock on effect on the quality of service they receive.  Letting them know how it will affect them is sometimes enough to prompt some action.  

Look at options

If a customer is struggling themselves and simply cannot pay you in full consider the options.  If this a long term agreement you may not want to take the risk, but it is better to have some money than none, so discuss what they can give you now and when they will be able to pay the balance.

How prepared are you for an emergency?

February 3rd, 2010

Last week I had the opportunity to attend a Project Argus for hotels event. 

Project Argus Hotels is a counter terrorism training workshop designed by the National Counter Terrorism Security Office and the Hotel Industry and provides information and advice to assist you in planning for and dealing with a terrorist or other catastrophic event.  The training is targeted at General/Duty Managers, Chief Engineers, Restaurant Managers, House Keeping Managers and their deputies. 

Although the focus is around minimising the risk and the handling of terrorist attacks I felt there were many salient points covered during the session which would make generally good practice for any hotel, restaurant, bar or conference centre.

We all put systems in place for cleaning, cashing up, what to do in the event of fire, but how many of us go beyond the fire evacuation procedure? Would any of us know what do or have the resources in place to deal with something such as an explosion (terrorist or otherwise), a serious road accident outside the premises, a robbery, or even a power cut at seven o’clock on a busy February morning. (We heard from one hotel manager who had experiences an armed robbery at the end of a busy Saturday night – scary stuff!)

Okay, I admit that these might all call that different actions, but there were a number of ways we can prepare for these events which at the very least might give you a bit less stress should they occur, and may help to minimise the impact on our customers. 

Obviously I am far from qualified to write about counter terrorism, but here are some of the things I picked out from the workshop that could be of benefit to any site in an emergency situation.  

Emergency kit/grab bag(s)

Keep an emergency kit or grab bag behind reception, or somewhere where it can be accessed by anyone at any time in an emergency and can be found easily even if you have no lighting. Contents of the bag might include such things as:

  • Windup radio (unless it regularly used batteries may go flat or corrode)
  • Torch (windup)
  • Bottled water
  • High visibility jacket
  • Space blanket 

Incident management plan

This might include such sections as:

  • Roles and responsibilities detailing specific tasks for team members
  • Emergency contacts list
  • Non emergency contact numbers e.g. local police station
  • Utility Companies
  • Suppliers who may assist
  • Key staff
  • Business partners 

Staff training

It’s one thing having procedures written down but staff need to know the procedures: how to raise the alarm if necessary, who to contact first, where information and emergency resources can be found. Your guests or customers will look to you and your team for direction and information. 

As with your fire drill, run refresher training on a regular basis. 

The aftershock

Depending on the circumstances be prepared for:

  • Staff absenteeism through injury or shock
  • Is there a need for counselling (I have first hand experience here from a near fatal accident when a member of our team tried to prevent a car theft from the car park – several people – myself included were stunned by the event. The KP in question was off for 12 months, and was very lucky to have pulled through.)
  • Reputation – word travels fast, so how you handle the event can have an impact on your reputation as an employer, as well as with customers and suppliers
  • Communicate after the event with anyone who may be affected e.g. suppliers, future bookings, etc 

Prevention is better than cure

  • Be vigilant – report anything suspicious, and take staff or customers’ reports seriously
  • Don’t invite crime by sloppy security or poor asset management
  • Have set security procedures in place which might include checking of identity cards for maintenance contractors, records of vehicle registration numbers of suppliers, keeping unoccupied offices and rooms, and unattended entrances locked, tamper proof seals on maintenance hatches, keeping surveillance views clear from barriers and vegetation
  • Good housekeeping as well as improving the appearance of premises, reduces the risk of accidents, fire and opportunities for placing suspicious items, so helping to cut down on false alarms and hoaxes

 Contact your local police force and ask for the Counter Terrorism Security Officer for more information.

The cost of not training staff

January 29th, 2010

Good for The Peach Pub Company, who recently won a Best Places to Work award, in their view of staff training and the risk of losing them to other operators.

Sadly there are still a number hospitality businesses that take the view that it’s too costly to invest in training their staff. Some misguidedly believe it’s not needed, or it’s a luxury when business is slow. The cost of not training is far higher – poor customer service, higher wastage, staff needing constant supervision being just some of the consequences.

And others resent investing in training or think it’s a waste of time as the people they train will probably then be tempted to leave and take their new skills elsewhere.  Well, yes, maybe a few will leave, but if they do is this just because they now have better skills?  I doubt it; if anything they are far more likely to stay if they are getting the right development and are well treated. 

And when people do leave, businesses demonstrating they are prepared to invest in their team will be one step nearer to being regarded as a good employer and one step nearer to attracting the calibre of people they want.

If every hospitality business took the same view as Peach Pubs we’d all benefit in the long run.

Making the most of it

January 18th, 2010

The recent bad weather may be seen as the last straw for many hospitality businesses on top of what has already been challenging 12 months.  But rather than letting it get you down, make the most of quiet periods, and take the time to put things in place so you are in a stronger position to capitalise when things pick up. 

Here are my top ten things you could be doing this week that won’t cost you anything but your time, but will certainly go a long way to your success in 2010.

  1. Set your goals for the year.  Take some time to identify what you really want to achieve in 2010, and establish your plan to do this. You’ll find some useful resources here to help you with this.  Then share these with everyone who has a part to play in achieving them.
  2. Review your staff structure and resources in light of your plan.  Do you have the right people in the right roles to achieve this?  Will you need to hire, fire or develop certain team members to get to where you want to be?
  3. Take stock of your menus and their margins.  What tweaks do you need to generate more profit from each item?  Does your sales mix reflect the high profit items, or are you selling too many of the lower profit dishes? If so does this reflect a need to train your team how to upsell?
  4. Review your stock control systems. Tidy up your stores, take stock of what’s not shifting, what needs using before it goes out of date, and what needs to be written off. 
  5. Review your website content. Does it accurately reflect what you are offering and present it in a way that entices your ideal prospective customers to read on and take some action? Do all the links work? (If you don’t already have a content management system – i.e. where you are able to manage the content of your site yourself – you may want to look into this.  I use WordPress for mine.)
  6. Take the customer journey – You and all you team to look at every aspect of your business from your customers’ perspective.  Draw up a list of areas that need attention, priorities and allocate responsibility amongst your team.
  7. Now provides a great opportunity for staff training.  Are all the team up to date on all product knowledge, not just in their own departments, but in all parts of the business.  The customer journey and an analysis of your sales mix may help flag up where knowledge is lacking.
  8. Plan your promotional activity for the whole year, so you can start collating ideas towards each of these promotions.  This includes reviewing your Christmas promotions, whilst they are still fresh in your mind and making notes of how you can improve on this for next Christmas.
  9. Get your customer listing up to date.  (If you don’t already have a contact management system now might be the time to look into this.)  Then get in touch with all your existing customers to remind them how much you value their custom by giving them an offer they can’t refuse.
  10. Review all your customer feedback, whether this is directly from customer comments or feedback forms, or from such sources as TripAdvisor. What can you learn from these, and what are the areas that need attention?

Update your plan and take some ACTION!