Archive for the ‘Sales & Marketing’ Category

Nagib’s Corner: Social Media Evolving Into Social Marketing

Friday, December 4th, 2009

Hello Ladies and Gentlemen

Once you have your internet strategy for your website being well managed, and are using the tools for maximum utility, these additional media are the next horizon of opportunity. They need constant and consistent time and resources dedicated to manage and maintain. If you are ready and can support that investment, then and only then, does it make sense to move with these emerging opportunities. We are close to the point where these will become the standard in your marketing mix, just as websites were several years ago. Websites are now indispensible in your current distribution strategy – so will social media marketing become a part of the staple.

Below are some interesting examples of how you can promote your hotel – can you see hotel openings, corporate parties, etc., being promoted in this manner? Lots of fun!!

Take care and have a wonderful weekend!

‘Twend’: Social Media Evolving Into Social Marketing

– Hotels, 12/1/2009

In 2009, social media Web sites completed the transition from being a source of procrastination for young adults to a mainstream cultural phenomenon. With Twitter—and to a slightly lesser extent, Facebook—leading the way, 2010 will see social media become firmly entrenched as a powerhouse marketing platform. At both the brand and property levels, even the most conservative of hotel companies are dipping their proverbial toes into the social media waters.

As social media becomes more and more commonplace, expect companies and consumers alike to continue exploring interactivity in greater depth. Social media gives hoteliers an incredibly inexpensive way to build brand awareness, while doing it in a way that makes the brands seem simultaneously hip, down-to-earth and fun.

A great example is Caesars Palace Las Vegas’ Trick or Tweet promotion in October. Using its @CaesarsPalace Twitter account, Caesars Palace tweeted locations on property for followers to visit within a certain time frame. For guests who played along with the real-time, real-life social media scavenger hunt, the hotel gave away prizes.

Savvy hoteliers are increasingly using social media to let guests sell the hotel to other guests, which is authentic marketing at its best. For instance, Dolce Hotels and Resorts held a Facebook contest in November that invited fans to propose dream vacations at its Dolce Hayes Mansion, California. The best of the submissions were then posted on Dolce’s Facebook page for fans to vote on a winner. The prize: the very dream vacation proposed by the winner.

In a slightly edgier version of the same coin, MGM Grand Las Vegas in November asked followers of its @mgmgrand Twitter account to tweet their “sins,” using the #mgmsin hashtag, with one participant selected at random each day of the month to win a free room night.

What a brilliant promotional premise: Get the public thinking and talking about your brand, your destination and all the fun (and scandalous) things they could do while there, then just sit back and watch the conversation mushroom organically.

Nagib Lakhani

RevMax Hospitality Consulting Services
O: (425)677-7866          C: (425)445-7750        F: (866)508-7866
nagib@RevenueMaxConsulting.com
4313 245th Avenue SE, Issaquah, WA 98029

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Andrew Freeman & Co. presents hotel, restaurant trends for 2010

Tuesday, November 17th, 2009

Andrew Freeman’s Trends for 2010 are a must read. Excellent ideas for all types of business.

San Francisco, CA—November 16, 2009. Available exclusively to media today, Andrew Freeman & Co. (AF&Co.), a leading hospitality and restaurant consulting firm, is releasing their 2010 Trend Watch List. Tapping into the pulse of top restaurant and hotel trends to expect in the coming year.

The 2010 Trend Watch List was developed by AF&Co., from a combination of close industry observation, coast-to-coast travel, discussions with industry experts, meetings with hotel and restaurant clients, press contacts, conferences attended and media sources.

An industry veteran, prior to opening Andrew Freeman & Co., Andrew worked at legendary New York venues including Windows on the World, the Russian Tea Room and the Rainbow Room. Eventually Andrew left New York for San Francisco to become the Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. He spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. While there Andrew was responsible for strategic development and execution of all public and media relations activities.

AF&Co.’s annual Trend List, now in its third year, has quickly become an industry standard in anticipating market demands and consumer feedback. Read on to review the complete list:

WHAT ARE THE TOP TRENDS FOR 2010 ACCORDING TO ANDREW FREEMAN?

Putting Off the Ritz – Keep it simple! Forgo the finery for now. Keep ambiance, service, and menu items simple and comfortable. Hotels can lose some of the in-room amenities; restaurants take a more casual approach with less white linen, simpler tableware and less decoration. Less is more, but choose wisely.

Examples: 400 thread count sheets are fine, and when it comes to relaxation, a good cotton robe goes a lot farther than a silk throw.

The Magic Touch – Hotels and restaurants operate touch-screen interfaces for check-in, placing orders end user-guided guest education. Everything is paid for with the swipe of a card. Reach out and touch someone.

Examples: Incentient electronic winelist at SD26 (New York, NY) and for in-room guest service in-face Ritz Carlton in Moscow; Virgin Air snackbar; Stanford Court Hotel touchscreen tourist maps (San Francisco, CA)

Guest Who’s Coming to Dinner – Create cache by offering guests something special and inviting. Celebrity yoga instructors, chefs, actors, singers, masseurs, bartenders and designers visit and do what they do well. Restaurants host Guest Chef Nights and visiting bartenders come in once a week or for a week at a time. Pop-up restaurant appearances expand outreach and help build support. Guest experts are great for sales and public relations.

Examples: The Tides Zihuatanejo’s Yoga Retreats with celebrity instructor Tom Morley (Zihuatanejo, Mexico); Tastemaker Dinners at étoile at Domaine Chandon (Yountville, CA)

Reality Bites – Bring reality TV to real life whether it is culinary showdowns in restaurants or behind the scenes glimpses into running an outlet in the hospitality business.

Examples: Sommelier Smackdown at Fifth Floor (San Francisco, CA); Deathmatch dinners (Portland, ME)

There Is Such a Thing as a Free Lunch– Bring in guests by giving out. Hotels offer added services at no charge. Restaurants drink up the profits by keeping guests on site and happily hydrated from beverage purchases.

Examples: River Terrace Inn offers guests complimentary DVD rentals, bikes and bottled water (Napa, CA); Palio D’Asti provides free pizza during happy hour (San Francisco, CA)

Everything Old is Indeed New Again – It’s the revival. Old-school ambiance rich with historical significance enrich hotels. While restaurants return to “classic” salad dressings and dips: blue cheese, green goddess, thousand island and louis dressing or pimento cheese and onion dip. Let’s go retro.

Examples: Hotel Shattuck Plaza (Berkeley, CA); Shrimp cocktail with green goddess dressing at PorterHouse New York (New York, NY)

Get Your Game On – The lobby as living room concept goes more casual and fun with pinball, pool tables, foosball or with theme nights like Movie Nights, Makeover Madness, “Dancing With the Stars” and “American Idol” viewing parties. Restaurant make dining fun with activity oriented events.

Examples: Pillar & Post (Niagra on the Lake, Ontario); “Golf & Grill” twilight golf games and dinners at Wente Vineyards (Livermore, CA)

Values Driven Incentives – Guests choose hotels and restaurants based on like-minded values. Hotels will donate a percentage of group business from group stays to the charity of choice, while building a strong relationship and being able to reach out to like minded businesses. Restaurants attract guests with conscious concerns seeking restaurants that reinforce their views.

Examples: Kimpton Hotels Shared Values Program; River Terrace Inn sponsors the Napa Valley Land Trust

HOTELS
The Discovery Channel – Guests are in search of experience vacations that allow them to get involved. Wise hotels bring the true taste to the table, or the farm. Farm stays, winery bootcamp programs, voluntourism, and cooking classes. Escape to an alternate reality.

Examples: Feather Down Farms (multiple locations, Europe); Stony Creek Farm (New York, NY), Liberty Hill Farm (Rochester, VT)

The Loyal Treatment – Guest loyalty programs give more out, more often, in efforts to boost business and keep a strong relationship.

Statistics: Loyalty is up 19% in a tough economy (Hospitality Technology)

I Heart Art –Say it with flowers and you’ll have to say it again and again. Art speaks volumes and doesn’t have to be replaced every week. It saves money, it can be a source of community involvement and it looks good. Art is smart.

Examples: Hotel Palomar, Art in Motion (multiple locations); rotating local art work at The Lodge at Sonoma (Sonoma, CA)

One Size Does Not Fit All – Small and quirky hotels offer a unique experience; often at a more budget friendly price. Loose the traditional hotel accoutrements and replace with an alternative vibe. Airstream trailers, unusual property conversions, small but funky is the rule.

Examples: Pod hotels, Micro Hotels, Hotel Airstream (Newport Beach, CA), hip/funky hostels.

Outside the Box - Open air or outdoor lobbies, independently situated bungalows or guest units set amongst landscaped areas. Outdoor massages and exercise programs. Urban adaptations feature mini-rooftop gardens. It’s the great, great outdoors.

Examples: Cottage Suites at The Lodge at Sonoma (Sonoma, CA), Bardessono (Yountville, CA), Apple Farm (Philo, CA)

The New F Words – Form. Function. Flair. Hotel guests demand fully functional work and relaxation spaces; from practical desks, focused lighting, adequate bathroom counter space, plenty of plugs and the latest tech equipment. Don’t let design be a detriment.

Examples: ergonomic chairs, spare desk-side outlets, wireless speaker phone, and in-room connection ports with USB outlets including direct connection capabilities to sync a laptop with the 32” flat screen TV at Wyndham Phoenix Hotel (Phoenix, AZ)

Let’s Get Really Personal – Show the love and appreciation with a completely personalized experience. Customization goes to the next level to create the at-home feeling. Design at every touch-point is being personalized.

Examples: Pre-loaded digital images of family photographs, customized playlists and magazine selections in every guestroom for return guests.

RESTAURANTS

Coming to America – International influences are ingrained. Sriracha (rooster sauce) is the new salsa, which replaced the old ketchup. Vietnamese Banh Mi is the new Ham & Swiss; and Middle Eastern spices and spreads go mainstream as pizza makes way for pide. Forget chicken noodle soup, it is pho; pho sure.

Examples: Short rib sliders with Sriracha aioli at E&O Trading Co. (San Francisco, Larkspur and San Jose, CA); Sourdough bread and lavash with feta walnut spread and Caspian tapenade at Zare at Fly Trap (San Francisco, CA)

This Is a Stick Up - Small foods on a stick. Skewers, satay, and yakitori; no ifs, ands or kebabs about it.

Examples: Satay at Pranna (New York, NY); Anticuchos at La Mar Cebicheria Peruana (multiple locations worldwide)

Use Your Noodle – Asian noodles including ramen, soba and pho; from basic broths to high-charged broths with barbecued meats and all sorts of additions.

Examples: Big Bowl (multiple locations, ILL, VA, MN)

Sandwich Smorgasbord – Enjoy a globally inspired buffet of sandwich style options including Scandinavian open faced, Indian Kati rolls, PLTs with pancetta or pork belly, international grilled cheeses and tricked out Mexican tortas bursting at the seams. There’s a reason why delicous begins with Deli.

Examples: The Sentinel (San Francisco, CA); Take a Bao (Century City, CA)

Love Shack Baby– Seafood shacks go upscale and mainstream, even in inland areas. Old favorites like oysters, fried clams, fish ‘n chips, lobster rolls, crab cakes and clam chowder, as well as fish tacos, clam bakes, lobster boils and all encompassing fish frys. We’re hooked.

Examples: Nettie’s Crab Shack (San Francisco, CA); Linda Bean’s Perfect Maine Lobster Roll (multiple locations, East Coast)

School of Fish – Pristine local organic produce is no longer enough, chefs and guests are casting their nets beyond small, local, sustainable and organic farming to demand sustainable seafood certified by the Monterey Bay Aquarium Seafood watch and other eco-conscious organizations. So long snapper; make way for mackerel.

Examples: Area 31 (Miami, FLA); Fish (Sausalito, CA)

Dinner Theatre – Interactive entrees, apps and desserts create an experience not just a dish. From simple tableside preparations, mix it yourself tartar, sauces added at the table, build your own sundaes and ingredients that pop in your mouth; dinner is the show. We’ll all work for food.

Example: Cote de boeuf pour deux served and sliced tableside at Grand Cafe Brasserie and Bar, (San Francisco, CA); at home dessert kits from Mi2Sweets (San Francisco, CA)

One Plate Wonders – The carte du jour is combined for speed, efficiency, cost-savings and fun. It’s a completely fresh take on the blue plate special.

Examples: TV dinner at FIVE (Berkeley, CA); Quadrifoglio at SD26 (New York, NY), Red plate special at Red Star Tavern and Roast House (Portland, OR)

Suit-Your-Size – One size doesn’t always fit all. Entrees available in small and large sizes lets guests tailor the experience to size. Call it the shrinking waste-line.

Examples: Perbacco (San Francisco, CA) and Poggio (Sausalito, CA) offer pastas in half and full sizes; Hobson’s Choice (Williamstown, MA) offers most entrees and the Mudd pie dessert in full and half sizes.

Downsizing – Small is now smaller. With smaller budgets and more flexible menus we’ll see the equivalent of cocktail hors d’oeuvres; something to nibble with your drink before (or in lieu of) a full meal. Mini tacos, snack sized empanadas, finger sandwiches, sliders, and riblets. Equally approachable for the waistline and wallet these are the new essential handheld devices.

Examples: Best-O-Burger (San Francisco, CA); “Three bites and a flight” three mini tacos and a flight of paired wines Carneros Bistro & Wine Bar (Sonoma, CA)

Paint My Plate – Restaurants and art galleries merge as restaurants with art galleries attached open and art galleries bring in chefs and food for artistic food-focused events.

Examples: 18 Reasons (San Francisco, CA); Mua (Oakland, CA)

Garden Tap – Sausages and suds under the open sky. Beer gardens with good grub are spreading like Teutonic plague.

Examples: Charlie’s Kitchen, (Cambridge, MA) Café Berlin, (Denver, CO)

Eat Street – It’s the food truck tweet-up, a mash-up of narrowly focused food purveyors clustered together and sharing a communal seating area. Consider it the new block party.

If You’re Happy and You Know it… – Extend happy hours; start early, go late and offer a second late night shift. How happy can you get?

Examples: Postrio happy hour 2:30pm – 6:30pm (San Francisco, CA), Grand Cafe Brasserie & Bar happy hour 4pm – 7pm (San Francisco, CA)

Hot Foods:
Eggs: deviled, pickled and deep fried
Sous vide fruit, jam packed fruit with jolly rancher intensity
Pasta: ramen, soba and spaghetti
Legs & feet
You silly rabbit
Cassoulet and crock pots
Fritters and croquettes
Ceviche (moving east), fried chicken (moving west)
Polenta and grits
More than just your token tofu

Cool Drinks
Iced tea is the new water
Retro sodas
Red, white or orange – natural wines
Hard ciders and cask aged beers
Dessert drinks and spiked shakes
All tapped in: wine on tap
Beer cocktails
Flower power: rosewater, crème de violette and hibiscus syrup
Foam art and branded drinks on cocktails and coffee
Bitter cocoa and coffee tinctures in cocktails

This article is from Nov 17, 2009 HotelWorld Network. To subscribe:

http://www.hotelworldnetwork.com/magazines/hotelworld-network-subscribe

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Nagib’s Corner: Gaining Medical Group Business

Thursday, November 5th, 2009

The medical sector remains one of the few industries that is still showing strong demand for the lodging industry. If you are tracking and data-mining your in-house guests, you may already have much of this information at your fingertips:

Opportunities within the medical segment:
·         Hospitals and clinics employ IT personnel to convert their records to digital formats. Much of this demand is extended stay or comprises of significant repeating stays.
·         Medical equipment training – installation and training generates extended stay traffic. Check with your local hospital or clinic – if they’re planning on installing new equipment, there may be opportunity.
·         Pharmaceutical reps coming to your area (some of these positions have been consolidated so smaller centers are seeing more visits from out-of-town reps making sales calls) and other related demand.
·         Training, training, training – a significant portion of the medical industry traffic.
·         Nurses – many hospitals bring in contract nursing to meet demand or move staff from other hospitals and clinics within their system to meet specialty needs. This also includes specialty physicians. Marketing to this segment should focus on safety and convenience – shuttle services, accommodating shift schedules, light and healthy snacks, welcome amenity, etc.
·         Patients, friends and family – if your area hospital has a specialty they are known for, you will likely see patient traffic related to this specialty. Or if your area hospital acts as a regional facility, you’ll see traffic from patients and family. Again, probably multi-night stays. How do you attract? Shuttle, refrigerators, microwaves, direct bill (very important in some cases), a landing page on your website and sensitivity to their reason for the visit, for a start.

If you have comments on how you have marketed to this segment, please let me know.

David Brudney, a HotelNewsNow.com columists offers more thoughts

Much has been written and discussed about the restrictions placed on physicians attending pharmaceutical and other life-science industry corporation training and educational programs, in particular, at high-end resorts throughout North America. It’s no wonder then that many resort operators have limited drastically or even abandoned altogether pursing this lucrative and highly coveted business.

That’s why I was nearly blown away at what I discovered recently at a very much “non-resort” hotel here in San Diego. Old habits are hard to break for us hotel sales guys, and, of course, I checked the reader board first before meeting my out-of-town breakfast guest.

I found a medical technology company’s name listed with a full day and evening agenda of meetings. One that really caught my eye was a meeting or event scheduled in the hotel’s outdoor parking lot.

Curiosity got the better of me. I wandered out to the large outdoor parking area, and there I found in a corner of the lot connected end-to-end, two oversized mobile homes—too huge and too long to be called truck and trailers.

I walked inside the tented reception and refreshment center in front and then up the steps into the first unit. What I found was a complete mobile operating room. (I recognized my surroundings right away having personally experienced hip replacement surgery.) In the room were two orthopedic surgeons—both employed, I learned later, by the host medical technology company—in full scrubs maneuvering a cadaver leg under a sheet on one of several operating tables. My tour guide explained the two surgeons would be demonstrating new procedures and techniques for large joint implants for the hip and knee and, later on, extremity implants for the hand, elbow, shoulder, foot and ankle.
Upon returning to my office, I logged onto the medical technology company’s Web site and learned they’ve been a certified designer, manufacturer and worldwide distributor of orthopedic implants and instrumentation for more than 50 years. Drilling further, I found they produce a number of educational programs for health care professionals at various regional locations.

These programs are designed to educate the seasoned veteran surgeon interested in expanding his/her scope of practice in the foot and ankle. The program aims to “facilitate higher levels of physician competencies, improve health care delivery and subsequent outcomes of patient care . . . to promote the highest level of patient safety, and further advance the specialty of orthopedic surgery (of the foot and ankle).”

Physicians and other health care professionals attending—as many as 100 over the two-day event—received hands-on training sessions, cadaver workshops, lectures and presentations.

I wanted to be sure the company was compliant with all current rules and regulations, so I navigated my way to the site’s “Customer Relationship Policy” definitions where I found the following information:

(Company authorized) use of “appropriate” off-site venues including hotel or other commercially available meeting facilities conducive to the effective transmission of information.
Health care professional attendees may be provided with modest meals and refreshments in connection with these programs. Any such meals and refreshments must be modest in value and subordinate in time and focus to the educational or training purpose of the meeting.
(The company) may pay for reasonable travel and modest lodging costs incurred by attending health care professionals where there are objective reasons to support the need for out-of-town travel to efficiently deliver training and education on products and/or medical technologies.
They do, in fact, state that “resort locations are not acceptable locations” for the company’s training and/or education events, adding resorts “are generally not deemed conducive to training, education, or the effective transmission of knowledge and should be avoided as venues for programs and events.” I can’t think of a single resort I know that would not take issue with that statement—but let’s save that for one of my future columns or articles.

No doubt there must be countless other medical technology companies booking similar training and education events at hotels just like the one here in San Diego. Where resorts have lost, maybe well-located, full-service commercial hotels will benefit—especially those with large, accommodating outdoor parking areas. The San Diego hotel in question was a large, well-respected branded, full-service commercial hotel with 350 guestrooms, less than 25,000 square feet of indoor function space, shopping close by, freeways accessible, located only eight miles away from San Diego’s downtown and airport.

Events just like the one described in this column will be held at various regional locations throughout 2010.  Should they continue to avoid booking resorts, for whatever reason or reasons, this creates some terrific business opportunities for full-service commercial hotels. (Especially those with large outdoor parking.)

Happy marketing!

Nagib Lakhani
RevMax Hospitality Consulting Services
O: (425)677-7866               C: (425)445-7750                F: (866)508-7866
nagib@RevenueMaxConsulting.com

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Lock and Load: The Basics of Triggered E-mail Campaigns

Tuesday, October 27th, 2009

Event-based and behavioral triggers are a great way to continuously communicate with your prospects and customers and extend the lifecycle of any campaign, traditional or interactive. As long as your messaging points respondents to your Web site and you can get them to opt-in, you’re in business.

Triggered e-mail campaigns send out messages based on:
· Specific events, such as a birthday
· An action taken by a customer or prospect, such as a whitepaper download
· Information they’ve provided you with, such as where they plan to go for their next vacation

It’s important to understand that the information you have in your database and how it’s organized will largely determine the success of your campaign. When planning a lead generation campaign with an event-based or behavioral trigger component, be sure to take the time to think about:

1. What information do you need to capture so you can send relevant, timely and personal e-mails?
2. How are your prospects and customers already interacting with your company and/or Web site?
3. What are the critical moments during your sales cycle that determine whether or not you are going to make a sale? How can a strategically timed e-mail help?
4. How might a recipient respond to each triggered e-mail? Think of follow up trigger emails based on these actions.
5. How often can you communicate with a prospect without causing them to opt-out?
6. What actions will stop the triggers altogether?

Once you’ve gone through the above exercise, select two or three questions that will enable you to send prospects relevant, timely and personal e-mail communications. Add them to your lead capture forms so that you can base your e-mail triggers on the information you capture.

And your existing database is just as important. However, the information you might want to gather for your prospects could be slightly different from your customers. You can capture new information for your existing database by sending an e-mail survey or asking customers to update their information when they log in to their account.

Now what? The next step is to develop a communication strategy for the different segments of your database: existing customers, existing prospects, past or inactive customers, new leads, etc. Though the end goal for all of your campaigns may be to generate sales, the strategy, messaging, offers and frequency of the triggered e-mails could be quite different depending on who you are talking to. Once your communication strategy is in place, it’s time to create targeted e-mail messages for your campaigns based on the answers to the questions in your lead capture form, which campaign is being responded to, and the actual interaction with your product / service.

Let’s say you are offering a free 30-day trial to test drive your project management software. You create a series of benefit driven e-mail messages that encourage prospects to upgrade to the paid version of the software and program these e-mails to go out once a week.

Then, take it a step further by including a question in your trial sign up form asking what industry they work in. Then, instead of triggering a generic e-mail, the industry they select triggers a message that illustrating the benefits specific to their industry.

While planning this campaign, you also determine that unless they actually use their trial account to test drive the product, the chances of them upgrading are very low. As a result, you create another rule that sends a different set of e-mails to those who are not using their trial. These focus on getting recipients to use the trial, offering them assistance to help them get started. Once they start using their trial account, the industry specific e-mails kick in. Last but not least, you set up a rule to stop these triggered e-mails completely when a prospect converts into a paid customer.

The beauty of event-based triggered messaging is that you can make it extremely relevant to the person receiving the e-mail. It also enables you to automate a large portion of your marketing campaign, even while coordinating efforts with a sales team.

And remember, it’s dangerous to never look back once you’ve implemented a strategy. Continuously monitor every campaign.

Yael Penn is the founder of Imagine 360.

The above article comes from Chief Marketer, an excellent publication on sales and marketing techniques. To subscribe to Chief Marketer:

http://subscribe.chiefmarketer.com/subscribe.cfm

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Tom’s Take: Smart Phone Marketing Opportunities

Friday, October 16th, 2009

Many people are using smart phones instead of computers

How can hotels use this technology to drive revenues?

1. Advertise evening specials in your lounge, restaurant, or spa. Make sure your message is very short. Think of the Twitter concept that only allows 140 characters in a message.

2. Advertise room night specials or weekend specials.

3. Advertise products from your gift shop that can be easily shipped. Brand some of your amenity products to build brand loyalty.

Smartphone usage skyrocketed 187% from July 2008 to July 2009.

IPhones and Google Android-enabled devices offer ads on large screens. You can use display and banner ads.

Remember, majority of SmartPhone users are twenty somethings. While younger, they are very tech savvy. About 65 million of Facebook’s 300 million members are mobile users. Eight months ago, it was 20 million. Of MySpace’s estimated 125 million members worldwide, about 25 million use mobile devices. A year ago, it was 6 million.

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Tom’s Take: No Time for Cutbacks

Thursday, August 13th, 2009

Mike Doherty, President of Cole & Weber United had an interesting article in this month’s edition of Seattle Business. There are several key points that apply to this stage of the hospitality industry recession.

“If business is in a slump, don’t retrench. Reinvent! The impact of innovation—especially in a recession—will always outweigh the impact of cost containment.”

“During economic uncertainty, consumers tend to reconsider brands based on their attendant value. That behavior means businesses need to look at their product portfolios and consumer shopping habits; they also should think about the different ways their product can add real value to people’s lives and experiences. This proactive review can reveal opportunities such as new pricing models, portfolio strategies and services, all of which can help people justify their buying. Unfortunately, brands typically retrench while consumers are rethinking their relationships with those brands, giving consumers less reason to make purchases.”

Recessions are helpful to our businesses if we use them to rethink our market segments and to improve the services and products we offer our guests.

Quick no cost ideas:

1. What are different ways your product or service can serve your customer base? When guests check out of your hotel, have the front desk ask each guest what your hotel could have done to make their stay more enjoyable. When guests pay their restaurant bill, ask them how you could have made their meal more enjoyable.

2. The above will give you ideas on how to establish better communications with your guests so guests know you understand and care about their  ”wants.” People frequent those businesses that make them feel good.  Making customers feel good can be as simple as showing them a caring attitude and staying in touch. It doesn’t have to cost money.

The Internet provides a simple way to communicate with our customers…consistently. Monthly newsletters on specials, quotes from satisfied customers, new offerings, etc. Create special newsletters for each of your market segments. Short, breezy, 2-3 paragraph newsletters are read. Longer newsletters get set aside and never read. Not sure of your writing skills? Don’t worry about it. People are looking for information clearly stated.

3. Learn how your property can provide real value to your customers and guests. Then re-identify your market segments and how best to maximize sales from each segment. The Internet, Blackberry’s, and other hand held electronic devices., are teaching people to communicate in different ways. It helps if we use those media, but more importantly, we need to know how people want to be communicated to.

4. Create forums on your web site so guests can communicate with your about the topics that concern them.

We’d love to hear what your property or company is doing to better communicate your services and offerings to your customers.

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Tom’s Take: Using Facebook to Drive Business

Wednesday, August 5th, 2009

I don’t know about you, but I don’t have a lot of time to spend researching all the social networking sites. I want to use them to drive business…now, not three years from now.

Following is one of the first articles I’ve seen that gave me specific ideas.

Excellent ideas on how hotels, restaurants, lounges, spas and recreational facilities, etc., can use Facebook to quickly, easily drive revenues without increasing costs.

Businesses turn to Facebook for word-of-mouth advertising
Updated 8/5/2009 11:33 AM
Bartender Beau Dieda, hanging with Michelle Hicks, helps drive traffic to Baja Sharkeez through Facebook. He lets 650 of his closest friends in on drink specials, discounts and events.
By Jefferson Graham, USA TODAY
Bartender Beau Dieda, hanging with Michelle Hicks, helps drive traffic to Baja Sharkeez through Facebook. He lets 650 of his closest friends in on drink specials, discounts and events.
HERMOSA BEACH, Calif. — Bartender Beau Dieda does more than mix and serve drinks every night at popular nightspot Baja Sharkeez: He is also instructed to sign up friends and fans for his company’sFacebook page, as well as his own. Before he leaves the restaurant, he sends bulletins to his collective fan base inviting them back in for specials, discounts or events.

“It’s one of the best ways we can reach a vast audience,” he says. “After my shift, I can blast it to 650 friends in 30 seconds. I don’t have to go around to each person, or call them up.”

Facebook, with 250 million members, has gone beyond being just a place where you can alert friends about the music you’re listening to, who you’re dating or what movies you like. The social network’s expanded Pages feature lets businesses, organizations and public figures in on the action. They can create profiles that let them sign up fans, issue status updates and send messages. Businesses like Baja Sharkeez that cater to young people and big companies like Pizza Hut and Coca-Cola are finding it’s profitable to be your Facebook friend.

What also is enticing marketers: 120 million Facebook users log on at least once a day, and 30 million of them access Facebook on mobile devices. And those with major purchasing power — ages 35 and up — represent the fastest-growing demographic.

There are more than 100,000 small-business pages — 300,000 total business pages — on Facebook, says Tim Kendall, the company’s director of monetization.

Some large companies have attracted huge followings. Coca-Cola and Starbucks have over 3 million fans; Adidas shoes has 1.9 million. Pizza Hut is closing in on 1 million fans, whom it regularly updates about specials and new menu items.

“It makes us very relevant to the audience, and lets us communicate with them where they are, in a way that our website can’t do,” says Bernard Acoca, Pizza Hut’s senior director of digital marketing.

Sprinkles, a small chain of cupcake bakeries, is itching to get to 100,000 Facebook fans. Co-owner Charles Nelson started in April sending quizzes, free cupcake offers, contests and other enticements on Facebook to bring people in.

Back then he had 8,000 fans. Now he’s at 27,000 and is staging a contest to get to 100,000, offering free cupcakes and a trip to Beverly Hills to the winner.

“A website is you speaking out, but a Facebook page lets our customers come in and give their feedback,” he says. “It generates business, and it’s also a great community builder.”

Targeted advertising

In addition to a free profile page, Chicago-based T-shirt marketer Threadless uses Facebook’s advertising program. Advertisers can choose pay-per-click ads similar to Google’s auction-based ad program, bidding on words and paying when someone clicks on their ad, or traditional ads based on “impressions,” or the number of times an ad is presented.

Cam Balzer, director of marketing at Threadless, bids on words relating to video games, music and zombies. “This works phenomenally well,” says Balzer. “You can target your ad better on Facebook than anywhere else. I know my customers’ age, where they live, what their interests are, and only the people who fit my target see the ads.”

Facebook declined to disclose financial specifics, but Kendall says the local ad program is “ahead of expectations,” and the number of advertisers has tripled since 2008.

Marketers increasingly are gravitating to Facebook because they can advertise to a targeted audience, says Emily Riley, an analyst at Forrester Research. She says marketers can pick and choose consumers based on public information they share on their Facebook profiles, such as the city they live in, the college they attended, their group affiliations and their fan pages.

“You can literally find a book lover in New York who is a fan of Stephen King,” says Riley. “That is gold for a local book seller.”

To sign up (facebook.com/advertising), advertisers commit to spending a minimum of $5 per day. An ad campaign can be turned off and on with no monthly minimum. Kendall says businesses using the ad program successfully are those who depend upon word of mouth, like real estate agents and wedding photographers.

“Brides tell their friends they’re engaged, and wedding vendors can run ads specifically targeted to them,” he says.

Sharkeez doesn’t spend money on Facebook ads for its five Southern California restaurants. Jeffrey Tyler, director of marketing for Sharkeez, says Facebook attracts enough customers for free.

His restaurants — with 50 TV screens playing the latest sports, low-priced drinks and a young singles crowd — are usually busy, but Facebook has helped “tremendously” in the soft economy, he says.

Restaurant patron Amber Mather of Hermosa Beach came into Baja Sharkeez on a Thursday afternoon specifically because Tyler sent her an invitation with a 2-for-1 Happy Hour special. “You let your clientele know every day if something is going on — new deals, new specials. That’s how I know what’s happening at Baja Sharkeez,” she says.

Tyler agrees. “We can drive sales so much more. It’s probably the best thing that’s happened to us in the past 10 years.”

Contributing: Jon Swartz in San Francisco

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Nagib’s Corner: Ironing is Gaining Steam as a Perk

Wednesday, August 5th, 2009

Hello Ladies and Gentlemen,

Follow up from my last email, this amenity is gaining steam!

For anyone who has been on the road for a business trip (all of you), you know what a drag this is to the trip.

You can offer either a steam service or light ironing at limited cost and high value.

· Shoe shines – you can offer these with the help of your housemen who will be in the building, for the most part, in the evening/graveyard. NO                         EXTRA COST

· Ironing – offer this over a certain time period when you can retain a room attendant to stay over for an additional couple hours or so. Or ask another to come in for a couple hours in the evening. Imagine the impact with your corporate guest!

  • Test it for a Mon, Tue and Wed only and see how it works.
  • Make it a back to work special for September for all corporate clients who have a negotiated rate with you.
  • If you offer a manger’s reception (which I hope many of you are), you could offer this over that period which will really get them talking!
  • 2 HOURS @ $18-$20 max total.
  • Offer some free ironing to groups or at least to the group organizers as a point of differentiation.

For those who try this, please let me know your comments!

Nagib.

More hotels get the wrinkles out for guests; Ironing is gaining steam as a perk in the USA
News from LexisNexis

Gary Stoller — USA TODAY, August 4, 2009 Tuesday FIRST EDITION

Owen Mekitarian checks into a hotel almost every week and faces the same problem when he unzips his bags.

“I arrive just about every week with wrinkled clothes,” says Mekitarian, 52, a Canadian broadcast engineering consultant who frequently travels across the border to visit U.S. radio stations.

Like Mekitarian, millions of travelers can arrive at hotels each year with wrinkled clothing. Many reluctantly reach for an ironing board and iron or call the front desk for the equipment.

That’s no longer needed at Omni Hotels. In late April, it announced that its 41 North American hotels are providing free ironing for frequent-guest-program members.

Omni joins a growing number of hotels offering complimentary clothing and grooming services. Complimentary shoeshines, for instance, are increasingly common. And more hotels are letting guests use washers and dryers for free.

But simply getting the wrinkles out is often the biggest concern, and free ironing remains a rarity. Looking for hotels with free ironing, USA TODAY contacted numerous chains, and the American Hotel & Lodging Association asked its thousands of members.

Two other hotels offer the free service: the White Barn Inn in Kennebunkport, Maine, and The Jefferson, a Washington, D.C., hotel that’s scheduled to open later this month after an extensive renovation.

The White Barn may have the most guest-friendly policy in the country. Guests can have as many items as they wish washed and ironed for free, and the inn provides free shoeshines, says spokeswoman Kristin Hutton.

The Jefferson will iron one item of clothing for free per stay and provide free shoeshines.

Omni irons two items for free per stay for most members of its Select Guest frequent-stay program, which can be joined without charge at check-in.

Select Guest black-level members — those who have 11 stays or spend 20 nights annually at Omni hotels — can have as many items as they wish ironed for free.

Omni estimates that 8% to 10% of its guests a week use the service, according to Vice President Caryn Kboudi. Excluding repeat guests, the chain says it has ironed more than 1,000 shirts a week for free.

Guests at 190 Hyatt hotels who pay a higher room rate for upgraded amenities can have one shirt or blouse ironed daily per room without an extra charge. The amenities are part of the Hyatt Business Plan available at participating Hyatt Regency, Grand Hyatt and Park Hyatt hotels.

Free ironing is more prevalent at foreign hotels.

The St. Regis Punta Mita Resort, north of Mexico’s Puerto Vallarta airport, offers free ironing of two items of clothing per stay and free shoeshine and button repair.

Hotel Missoni in Edinburgh, Scotland, washes and irons for free two items of clothing daily per guest room.

Many hotel guests despise ironing clothes in their rooms.

Omni announced in June that it hired a research company to survey business travelers and found that some would rather have their teeth pulled than iron clothes.

Mekitarian, the frequent business traveler from Canada, can relate.

“I do not really know how to iron a shirt,” he says. “I hate ironing shirts so much that I would rather do just about anything else — even torture myself on the treadmill.”

Mekitarian and Michael Lake, a business traveler from Auburn, Calif., say free ironing is a “great” policy.

“Most hotel irons do not work properly, leak or stick to clothing,” says Lake, who works in the transportation safety industry and spends up to 150 nights a year in hotels.

Packing dirty clothes

Mekitarian says he carefully packs his bags to keep clothes wrinkle-free, but they still wrinkle or are wrinkled during airport security searches.

To avoid ironing, he sometimes packs his bag with dirty clothes and pays for laundry service after arriving at a hotel.

Such a charge may be avoided at an increasing number of North American hotels that offer washers and driers for free for guests who do their own laundry.

All 213 Candlewood Suites hotels and all 155 Staybridge Suites properties provide washers and dryers without charge, but guests have to bring or buy detergent.

At AKA’s eight hotels in New York City; White Plains, N.Y.; Philadelphia; Washington, D.C.; and Arlington, Va., the use of washers and dryers is free, and complimentary detergent is provided.

Washers and dryers are in every room at the chain’s hotels in Washington and New York’s Times Square.

The laundry room at AKA’s Central Park hotel has a lounge area with a flat-screen TV.

Hotels’ free clothing and grooming services appeal to many travelers.

But Marla Juliano of Birmingham, Ala., says she travels three to five days a week, and they won’t influence her hotel choice.

“If they are going to send someone home with me to wash, iron, cook and clean after a long trip,” says Juliano, a sales director for a hair care manufacturer, “now, that is a different story.”

Nagib Lakhani-RevMax Hospitality Consulting Services
O: (425)677-7866     C: (425)445-7750    F: (866)508-7866

nagib@RevenueMaxConsulting.com
4313 245th Avenue SE
Issaquah, WA 98029

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Nagib’s Corner: Packaging Added Value

Thursday, July 30th, 2009

Hello Ladies and Gentlemen,

Here’s an interesting list of value added benefits to add to build excitement and distinction!

The pressure is certainly high to drive traffic into your hotels. However, while price is the easiest and quickest approach, it has no sticky factor or distinction that will give you any form of real or lingering impact.

Now VALUE is where it’s at. I’ve sent many articles on this topic and you’ve, no doubt, read much more.

Imagine:

·         Corp Guest: Complimentary ironing services! Now that is such a great idea! If you’ve had to do this every time you check in, you know what a drag this is!

.         Imagine if you could offer this service with one of your room attendants. Low cost, high value and you’d only have to do this for a select period in the day for basic clothing. WOW!

·         Families: “Wii Are Family Package” – can you imagine using one of your meeting rooms with an LCD and large screen projecting a couple of Wii games for kids to play?? Again, WOW! What a great marketing opportunity to bring in families! Offer it for a set period every weekend or some other periodic session, include popcorn, some lemonade and you’ve got yourself a fabulous feature for families!

Some repeat ideas from my email of May 13th – they’re just as valid now:

Happiness and Smiles:

-  Value offerings for families – include

  • Receptions (partner with restaurants to offer some sample foods and coupons, you provide the drinks)
  • Certainly breakfast for families
  • WiFi if not already in your offering
  • Attraction related coupons or deals
  • Area retailer coupons and sale information
  • Car wash or interior car vacuum (you know how messy cars get when you have kids in tow!). Include service (or at least provide for access to hose and vacuum cleaners).

-Packages, Packages, Packages

  • Family movie with pop & popcorn - package
  • Attraction entry passes, where possible
  • F&B related deals with neighboring restaurants or your own outlets

-Note the sweet spot of $300-$400 over the two – three night stay

  • Package full deals so families can budget for meals and known cost
    §  You have at least $150+ per day, total for, say 4 people.
    §  Room, breakfast, WiFi – typically included in limited service hotels
    §  Lunch: fast food coupons @ average $20 per family (they can use these coupons anytime)
    §  Dinner: in house restaurant values can be strong. In absence of that option, include a certificate, preferably from a chain they can recognize the value with.
  • Depending on your market, and the demand over the weekend, you can price your rooms with a more comprehensive package that covers the basics – that makes you more attractive than others.

-Provide a reason for travelers to be at your location:

  • Use your websites: 80%+ of the traveling public starts their search on line.
  • Tell them why they should be at your hotel and your location: remember, people can easily drive around 2-3 hours in a radius from their home. You want to offer excitement that makes your location stand out.
  • Consider Pay Per Click to get higher exposure – feature your attractions in metatags and in paid search key phrases.
  • Newsletters – if you have a database, now’s the time to send out offers, if you haven’t already.

If any of you have ideas that have worked, please do share!

Nagib

Nagib Lakhani- RevMax Hospitality Consulting Services
O: (425)677-7866     C: (425)445-7750      F: (866)508-7866

nagib@RevenueMaxConsulting.com
4313 245th Avenue SE
Issaquah, WA 98029

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Nagib’s Corner: Cornell Study on Rates

Thursday, June 25th, 2009

Hello Ladies and Gentlemen,

Below is an interesting study from Cornell. It has, essentially, the same results as a study they conducted earlier showing that maintaining rates resulted in higher RevPAR performance levels.

Whilst this is obviously the case based on a very large sample, the challenge is that it does go counter to intuition. However, a critically important component, in my opinion, is to be very acutely aware of your immediate surroundings and the response that your comp set has chosen to take. That, coupled with knowing who your guest is, will always allow you to make a highly informed decision about the responses that work in your location.

· A corporate client, for the limited service segment, is likely to respond more favorably to the added service levels and familiarity you can offer rather than sacrifice that for a minor differential in rate. That means knowing them to deliver on this promise.

· A leisure client, in a similar segment, will likely be more swayed by a package that makes the experience more meaningful and memorable than a slight differential in rate (which is less apparent when bundled anyway).

Thank you.

Nagib.

Cornell Study Finds that Lower Hotel Prices Cost Hotels Money in Good Times and Bad

Contact:  Glenn Withiam, 607.255.3025, grw4@cornell.edu

Ithaca, NY, June 24, 2009 – When close competitors cut their prices, the temptation for hotel operators is to follow with reductions of their own. While that strategy may increase occupancy, it reduces revenue per average room (RevPAR), when compared to a hotel’s competitive group. This is the key finding of a new study from Cornell’s Center for Hospitality Research, “Competitive Pricing in Uncertain Times,” by Cathy A. Enz, Linda Canina, and Mark Lomanno. The study is available at no charge from the center at http://www.hotelschool.cornell.edu/research/chr/pubs/reports/2009.html.

“Our goal was to compare the effects of pricing strategies among close competitors, first during a weak economy and then during boom times,” said Enz, who is the Louis G. Schaeneman, Jr. Professor of Innovation and Dynamic Management at the School of Hotel Administration. “Using the database provided by STR, we were able to analyze relative pricing, occupancy, and RevPAR in over 67,000 hotel observations, from 2001 through 2007.”

“Our findings were consistent, despite the economic situation,” explained Canina, an associate professor at Cornell. “Hotels that maintained average daily rates above those of their direct competitors experienced lower occupancies compared to those other hotels, but they recorded higher relative RevPARs. This was true in all market segments.”

Added Lomanno, who is president of STR: “Our overall results suggest that the best way to have better revenue performance than your competitors is to maintain higher average rates.” Lomanno pointed out that the researchers were careful to analyze only comparable hotels in each competitive group. Most hotels that charged relatively lower rates than their competitors had relatively higher occupancy, but that did not mean stronger RevPARs.

Thanks to the support of the Center for Hospitality Research partners listed below, all publications posted on the center’s website are available free of charge, atwww.chr.cornell.edu.

About The Center for Hospitality Research
A unit of the Cornell School of Hotel Administration, The Center for Hospitality Research (CHR) sponsors research designed to improve practices in the hospitality industry. Under the lead of the center’s 77 corporate affiliates, experienced scholars work closely with business executives to discover new insights into strategic, managerial and operating practices. The center also publishes the award-winning hospitality journal, the Cornell Hospitality Quarterly. To learn more about the center and its projects, visit www.chr.cornell.edu.

Nagib Lakhani     RevMax Hospitality Consulting Services
O: (425)677-7866       C: (425)445-7750      F: (866)508-7866

nagib@RevenueMaxConsulting.com
4313 245th Avenue SE

Issaquah, WA 98029

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