Archive for the ‘Grow your Business’ Category

Build rapport and build a sense of anticipation with your customers

Thursday, May 10th, 2012

Before your customers arrive, start to build the relationship and get your customers excited about their visit. Let them know in advance what they can be doing the make the best of their time with you. Offer your help in booking restaurants, (yours or JV partners’), entertainment, outings, taxis, accommodation, attractions. etc. Anything that will make their stay or visit with you memorable.

Introduce your future customers to the team; let your head chef describe the menu or his/her signature dish, personal recommendations from one of your local team members of places to see or things to do, your gardener to talk about what’s in bloom,  your events team about any special entertainment. Anything that will whet their appetite.

Pass on useful (and most importantly up to date) information that will enable a smooth journey: forewarn of expected traffic delays, what’s the quickest and/or cheapest way to get from the airport or railway station, personalised driving directions from their home post code.

Act like a travel company and give tips on what to bring, and what you provide, so they don’t have to overload their suitcase or cram the car with unnecessary toiletries, clothing, sports’ gear or travel books.

Say thank you

The quickest and easiest way to create an impression and get remembered by your customers after their visit is to send a thank you note. A handwritten and personalised card or note will win hands down over and above an automated email.

Show you appreciate their custom, and show you care. Make reference to the rest of  their day out, their holiday, onward journey or something they mentioned during their stay. And one of the easiest ways to show your appreciation is with a small gift of some kind. This might be an exclusive offer or deal for them or a friend, a memento for them to keep or pass on, or some useful snippets of relevant information or tips.

A follow up thank you is also a great opportunity to get feedback too. If you know they enjoyed their visit prompt them to write a review in TripAdvisor or Google Reviews (make it easy for them by providing a link). Ask for direct feedback too; what they enjoyed most and any ideas, comments or suggestions they have to enhance their stay next time.

Tomorrow we’ll look at how to start to build the customer relationship before they have even become a customer.

Keep in touch with your customers

Wednesday, May 9th, 2012

Have you ever heard yourself saying ‘Keep in touch’? When we leave a job, or made friends on holiday we often come out with a remark such as this, whilst at the back of our mind thinking we are unlikely to see or speak to these people ever again.

But can we afford to do this when it comes to our valued restaurant customers? We’ve worked so hard to get them in the first place, so surely we want to do everything we can to get them back. Simply saying ‘I hope to see you again soon’ is not enough. Hoping or wishing them to return needs some action on our part to make it a reality.

Yesterday we talked about how to build your list, so don’t waste that valuable database by doing nothing with it.

Keeping in touch is a great way to continue to build the relationship with your restaurant customers and keep you in their mind when the time comes for a return visit or when asked to make a recommendation.

How you keep in touch will be dependent on the type of business you have, and the messages you want to convey. Obviously email is the cheapest and easiest option. But if you have an audience who are less IT savvy (someone like my father comes to mind, who would never even had a computer, let alone an email address) then a physical mailing or phone call may be a better option. And let’s be honest here, how many emails get deleted before even being opened these days, so it’s not always the most reliable format. A hard copy mailing with a hand written envelope, a small gift, or something quirky will often get someone’s attention far more effectively than 10 emails.

Irrespective of the format the important thing is to keep in touch. And not just to bombard people with offers that they are not interested in.

Tomorrow we’ll talk about to use your customer contact list for existing customers.

Building a customer mailing list

Tuesday, May 8th, 2012

Your customer mailing list is one of the most valuable assets of your hotel or restaurant.

I am amazed how few hotels and restaurants use e-mail marketing. It’s never too late to start building a database, and e-mail marketing is a great way to continue to build the relationship with your customers and keep you in their mind when the time comes for a return visit or when asked to make a recommendation.
Without a list, every time you want to get something in front of your customers or prospects you have to start all over again. Your list gives you the opportunity to tell every existing and potential customer about promotions, seasonal events and any other newsworthy information relevant to your target market.
The more detail you have on people who are interested in what you offer, the more often you can return to them with additional offers that are tailored to them. And the more often you do this, the more likely it is that this will result in business.

Offer incentives to build your list

To build your list, you may need to set up incentives for people to fill in a physical form or coupon, or sign up online and share their details. Some ideas might be:

  • Discounts or vouchers (ensuring they are attractive offers,  but include time limits and offers that won’t leave you out of pocket once redeemed)
  • Free information such as a pdf downloadable guide to something of relevance and of interest to your target market, your business or your local area. For example, recipes for your popular dishes, aromatherapy guide related to your spa, golfing tips if you have a golf course, 101 things to do with the kids during your stay….. You get the picture
  • Prize draws or competitions, with relevant prizes from your own products or services, or those of your joint venture partners
  • Access to exclusive offers or ‘members only’ offers

Whatever the incentive it needs to be something that is of value and highly desirable to your target audience; something that will compel them to fill out the form and part with their details.

Where to find contacts

There are three key sources of names:

Existing customers: Simply ask them to leave their business card, or fill out a blank card which enables those who’d rather not give their business details to fill in their personal contact details. Present this with their bill so it gets their attention.
You may want to combine data gathering with gaining feedback on your customers’ stay or visit at the same time.

Collecting phone numbers at the time of booking will allow you to make follow up calls, and having a mobile number allows you to confirm reservations.

Online: This may be existing customers, but more likely will be for people in response to an advert or people who have just stumbled on your website.  You’ll need an ‘opt in’ or ‘landing’ page to capture their details.

As there is no relationship yet with these people you need a really enticing offer to encourage people to share their details. Remember, some of these may be those who may not want to buy right now, but that doesn’t mean they won’t be potential customers in future.

In order to track the effectiveness of your marketing activities it’s useful to be able to identify the source of the contact. So you may need to include a ‘how did you hear of us?’ field, unless you have dedicated urls for different adverts or press mentions to help you keep track.

Your joint venture partners: Ask your JV’s to give their customers your discount vouchers or an invitation to receive your exclusive offers. Then ask customers to complete their details in order to redeem them with you.

Never compromise your contacts’ trust by giving or selling your list to anyone else; if a joint venture partner wants to offer something to your contacts do it through you, and vice versa.

You could in theory use contact information taken from customers’ registration details, but use this sparingly and only for a follow up and very relevant offers. You’re legally entitled to contact your own customers with future offers, but always seek permission to use customers’ details for any marketing activity. And of course if any customer asks not to be contacted at any time, you must respect this, and record their preference on your database.

Whichever way you capture prospects’ and customers’ contact information, under the Data Protection Act 1998 you must have permission to communicate with them. The Information Commissioner’s Office website (www.ico.gov.uk) shows what you need to do.

What information you really need

The more information you have the better in order to tailor your mailings to suit the needs of your customer. Asking for a lot of personal detail up front is, however, not very practical (and likely to be very off putting) so it’s better to gather it over time.

What you gather first off will depend on how you want to contact them, so if emailing is your preferred option start with just their name and email address. But if knowing who is local and who is not is important, you may want to gather mailing addresses too. This opens up the opportunity for a physical mailing, which although more expensive is certainly more eye catching than an email and may be a better match for your audience.

So balance what you ideally need with what is reasonable for people to share with you.

Tomorrow we’ll look at what to do with your list.

Ten tips for retaining loyal customers

Wednesday, May 2nd, 2012

It’s estimated it costs anywhere from 5 to 8 times more to gain a new customer as opposed to retaining your existing ones. When you consider the cost of advertising, marketing, sales people, etc. to attract new customers this becomes obvious.

It’s also said that 68% of customers will fail to return if they feel unappreciated. This is the number one reason businesses lose customers.

Based upon these two statistics, it is obvious your business be it a hotel, visitor attraction, restaurant or events venue needs to place as strong an emphasis on keeping existing customers as it does on gaining new ones. Here are ten ways to do this.

  1. Last impressions
    Make sure your customers leave with great lasting impression of their stay with you. Ensure they realise that you appreciate their custom. A sincere thank you in person goes a long way. Give them a little memento to take home with them as a lasting reminder: a box of homemade truffles, jam or pickles or gift bag of your exclusive toiletries for your leisure guests, or quality logoed accessories for your corporate market. Following this up with a simple personalised thank you note a few days later will not only show your appreciation, but it will give them something to remember you by, especially if it is handwritten and tailored to them.
  2. Keep in touch
    Out of sight is out of mind so even if your guests are only likely to visit you once a year, keep in touch with them for the whole year so that when they come to book again you are very firmly in their mind. Let them know what other activities you have going on, you never just know it could just tip the balance in favour of them coming to see you as an extra visit. You can also remain on their radar by your presence on social media. Do your homework first and find out the best options to suit your guests.
  3. Reward their loyalty with exclusive deals
    Make your loyal customers feel special by putting together packages or deals which are exclusive to them. This again demonstrates your appreciation of their custom, as well as potentially prompting additional bookings. As a loyal customer, the last thing you want to hear about is an offer that’s only available to ‘new’ customers.
  4. Understand your customers’ needs
    Keep up-to-date with what your customers want from you by listening to them. Get to know your customers and be visible in your hotel, or at the venue making personal contact with your customers to build rapport and trust. They are then far more likely to tell you what they want and what would encourage them to return. The more you get to know your customers the easier it is to anticipate their needs, and deliver what they want on a consistent basis to keep them satisfied. Avoid being so bound by your own rules that you can’t be flexible. If a guest wants a lie in and would like breakfast at 11.30, is this really that big a problem if it means they enjoy their stay and tell their friends?
  5. Ask for feedback
    Never take your regular guests for granted; ask for their feedback and resolve shortfalls quickly. Problems or challenges are often your opportunity to shine and leave a positive lasting impression if dealt with positively. Now’s a chance to exceed expectations. Face to face feedback will always win over a comments form or questionnaire.  Ask them what they like and what disappoints them if anything, so you can learn from this and continually improve.  Guests will be flattered if you ask for their opinions. So also ask for their feedback on new ideas, or for their recommendations on how things can be improved.
  6. Remember them
    Address your customers by name; it’s really positive when someone remembers your name especially when you aren’t expecting it. This goes for giving the name right when you’re writing it down. And although you may know this regular customer, do your staff know them too. Record their personal details and any special requirements. Do they have any particular likes and dislikes, what is their favourite room, do they have any particular requirements such as access issues. Do we know their birthday or any special anniversaries? Remembering such details will always be appreciated.
  7. Get the basics right
    Ensure your customers’ second, third, or 50th visit is as good as their first. Have systems in place to ensure you’re able to deliver the same level of service on a consistent basis. Take the customer journey regularly, and see everything from a customer’s perspective. Be sure to under promise and over deliver. With regular customers this means continuous improvement, as they will have set expectations, which we need to strive to exceed on every visit. Simple things delivered well will always be better than trying to be over sophisticated and delivering it badly.
  8. Train your staff
    Your staff need to know the level of service that your customers expect, and have the appropriate training, tools and systems in place in order for them to deliver this. Brief your team so that they too can recognise and remember your loyal customers and empower them to deliver what your customers want and expect. In the unfortunate event that your customers have cause to complain, give your staff the training, confidence and authority to deal with complaints promptly. Your recovery of the situation can in itself earn you brownie points.
  9. Know your competition
    Keep an eye on your competitors, what they are charging, new services they offer, improvements, marketing promotions, etc. Make sure your services are the best value for the money. You do not necessarily have to lower your prices when your competitors do, but make sure your customers know that you are worth the extra money. Stay competitive.
    But I’m not just talking about other hotels, restaurants or attractions; your customers will compare you with anyone else who delivers a similar service. So as long as you deliver a five-star service you’re going to compare favourably with all your ‘competition’.
  10. Wow your customers
    Think of the things that are of high value to your customers but low cost to you so you can give added value. Give people a reason to talk about you. Always look for an opportunity to go that extra mile to wow your customers to make it really difficult for them to ever contemplate not coming back to you.

 

Go here for more articles and free resources on retaining customers for hospitality and leisure business

Who are your salesmen (and women)? Part 4

Thursday, March 8th, 2012

Today is about rounding up all that has been discussed this week on finding your salesmen and women.

Give guidance, incentives and recognition

Don’t assume because you’ve told people how to do something they will be able to just go out and deliver it consistently. Observe how your staff handle the sales or upselling conversation and give them feedback after the event on what they did well, what they could do more of, and give the appropriate support and guidance on areas where they need more help.

Link your upselling activity to some goals.  This might simply be a target to sell x number of a certain product or service, or may be linked to specific financial profit targets.  Whatever goals you set ensure these are clearly measurable and achievable, that any incentive is equitable so everyone is motivated to contribute, and that you give regular updates on progress.

Recognise and reward those that do it well, to encourage them to continue to do so. And ensure everyone knows they all have a role to play in sales

Who are your salesmen (and Women)? Part 3

Wednesday, March 7th, 2012

Yesterday in Part 2,  it was all about gaining knowledge and skill to help the business overall,  today will be bringing together by confidence building with your staff.

 

Building Confidence

It’s all very well knowing what to do and say, but you know how sometimes when you come to say something the words just don’t trip off the tongue as you might hope!  Let your team practise in a safe environment, based on different scenarios.

In the UK we’ve had a recent TV series on front of house service hosted by Michel Roux. I recently watched an episode when the trainees were at Paul Heathcote’s restaurant, where they failed to sell the dishes of the day. The reason?  They lacked experience to spot the sales opportunities? Staff need to be able to identify all the situations that lend themselves as an opportunity to upsell – not just in their own department – but across all areas. For example: options on accommodation – room upgrades, special packages, champagne in rooms; in the restaurant – bottled water, suggestions for starters, accompaniments, side  orders, deserts, desert wine, specialist coffees, after dinner drinks; in the bar – branded beers, snack items, pasties with their coffee, and so on. Ask staff to look at opportunities for each other’s departments too; they often spot opportunities those closest fail to see.

Staff need to be taught the importance of timing – for example selling desserts – ask too soon and people say they are still too full,  and go straight on to coffee; ask too late and they have gone off the idea, and want to head up to bed or off home. Train staff to be perceptive to buying signals as well as knowing when the customer is simply not interested.

Whether an objection is perceived or real, staff need to know how to deal with these.  One awkward qu estion can shatter confidence, so train staff to get to spot and handle different situations. Help them to distinguish between a definite ‘No’, and a simple request for more information before buying.

The ability to build rapport will also help staff to sell.  Do they know how to demonstrate empathy and understanding of the customer’s
perspective, and how to gain trust by matching the response or offering to meet  the customer’s needs.

 

Tomorrow  is the final part will all be about reward and recognition for you staff.

Show you appreciate your guests’ custom

Friday, February 24th, 2012

Your relationship shouldn’t end the minute they walk out the door. Keep in touch with your guests. The first and most obvious way to make contact with them after they’ve left is to write and thank them for their business. Not a mass produced impersonal e-mail, but a personalised letter sent by good old-fashioned snail mail with a handwritten signature. Even better if the whole thing is handwritten on a thank you card.

What better way to show your appreciation (and giving an incentive to return) than with a voucher of some kind for them personally or to pass to a friend or colleague if a return visit in person is unlikely. Again make this personal; there’s little value in offering a complimentary bottle of wine to a teetotaller, for example.  If they have been celebrating an event extend this to their next anniversary.  Or if they only ever stay on company business on expenses, tailor the offer to something they’ll benefit from personally. If you missed out on the opportunity for the little finishing touches mentioned earlier, now might be the perfect time to send them the information, gift or little extra that leaves them with that lasting memory of “Wow, what an amazing place, that was amazing service”.

Delivering outstanding customer service generally stems back to getting people engaged, enthused and focused. This is what the Leading for Peak Performance 29 Day Challenge is all about, and starts on 29th February http://www.zealcoaching.com/coaching/leading-for-peak-performance-29-day-challenge/

Going the extra mile for your hotel guests

Thursday, February 23rd, 2012

What can you do to make their onward journey all the easier? Assisting with online airline check-in, arranging taxis, looking up train times, printing out directions for the onward journey; checking the travel updates; looking up an updated weather forecast of their next destination; and doing all of these things the night before they leave and offering to do it before being asked.  Helping them get on their way by scraping ice off their windscreen (or washing off the squashed insects, depending on your climate and time of year); writing out a list of your favourite coffee or lunch stops en route to their destination; highlighting the worthwhile detours to visit a hidden gem that they won’t find in the guidebook, or to avoid a tedious bottleneck; sending them off with a little travel goody bag of a bottle of water and a snack if they a long journey ahead of them, or a little puzzle or game to keep the kids amused for a moment or two.

 

Delivering outstanding customer service generally stems back to getting people engaged, enthused and focused. This is what the Leading for Peak Performance 29 Day Challenge is all about, and starts on 29th February http://www.zealcoaching.com/coaching/leading-for-peak-performance-29-day-challenge/

Don’t fall down at the last hurdle

Wednesday, February 22nd, 2012

The level of service a guest receives should be maintained right the way through to leaving the car park at the end of their stay. Breakfast on their last day should be memorable for the right reasons; consistent service and being mindful of people’s travel plans and not wanting to be held up. Offering a helping hand with their bags not just down to reception but out to their cars too. Having guests’ bills ready when they come to check out (or offering the option to have these settled up the night before) so their lasting memory is not one of hanging around to part with their money, and getting irritated that their travel schedule is getting behind. Reminding them of any procedures to get out of the car park, such as a token or a pin number at the exit barrier.

These basics extend to conference guests and organisers too. All too often I find that conference and event organisers are nowhere to be found at the end of a long day when you truly appreciate a helping hand with clearing up after the meeting or conference and getting equipment back to your car.

 

Delivering outstanding customer service generally stems back to getting people engaged, enthused and focused. This is what the Leading for Peak Performance 29 Day Challenge is all about, and starts on 29th February http://www.zealcoaching.com/coaching/leading-for-peak-performance-29-day-challenge/

Finishing touches for your hotel guests

Tuesday, February 21st, 2012

Identify the little finishing touches that you can give guests at the end of their stay that will leave them with that wow factor. This might be picking up on an earlier conversation you’ve had with the guest that enables you to give them a personalised memento of their stay. For example, they raved about a particular dessert so your chef has written out the recipe for them and where they can find the unusual ingredients (or even given them a sample to take home if that’s practical). They’ve been away on business and missed their wife’s birthday, so you assemble and gift wrap a selection of your luxurious toiletries for them to take home. They lost something on a day trip and you manage to source a replacement for them before they leave.

These are all little things that the customer will truly remember and also recollect to their friends. But don’t fall at the last hurdle……

 

Delivering outstanding customer service generally stems back to getting people engaged, enthused and focused. This is what the Leading for Peak Performance 29 Day Challenge is all about, and starts on 29th February http://www.zealcoaching.com/coaching/leading-for-peak-performance-29-day-challenge/