Kwest Influence Marketing

Kwest influence marketing

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Could hoteliers remove negative reviews?

I have found this interesting video concerning the negative reviews and I would like to share this one with you.

How to use negative reviews to effect positive change in your hotel

This week I had read many articles and I had found this one interesting to comment on.

This article discusses about how to take advantage of negative reviews into positive change for hotels.

The hoteliers seem worried about their customer’s reviews given that they can’t control what will be said online about them but in the other hand they have all the tools to respond correctly and to adapt their action in order to use the comments positively for their hotels.

Here you are some suggestions that could help hoteliers to take a positive spin on negative reviews:

1)   Speak up

2)   Engage

3)   Show leadership

4)   Take the high road

5)   Make reputation management a priority

6)   Create a cycle of positivity

7)   Prevent escalation

8)   Take the good with the bad

I think, it is an honour and a chance for hoteliers the increase in online of customers’ feedback. The criticisms permit to go forward.

Hotels used to hire mystery shoppers to see what they are doing wrong and now thanks to the new online trend they could also receive many comments that allow them to improve their actions toward guests’ satisfactions. In my point of view, this increase will enhance the services into the hotels and that thanks to the costumers’ contributions as well. With that in mind, the hoteliers don’t have any excuses to don’t correct their errors.

Are the criticisms good for the hotels brand image? What does happen if the hoteliers don’t take seriously the negative reviews on their property? Could that impact the hotel occupancy rate?

I may say that theses questions should be in hoteliers’ mind when answering or not to the negative reviews in order to measure the impacts. 

Thank you for reading my blog and posting comments.         

Site Inspection

Site inspection

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Skills to improve toward F&B Manager position

Like I already mention before, I do had 6 years experiences in F&B department in operational level and thanks to my school I have gained many skills related to my future position but I need to practice them in order to become as competitive as possible in the Hospitality industry Market.

Here you are some skills that I should develop:

• Conflict management.

• Time management.

• Team management

• Leadership and Training skills

To Become F&B manager is not only question of skills, we need large experience to be able to apply for this position. For this reason, once graduated I have decided to follow a management trainee in F&B department in order to be completely involve in this industry.

Online travelers don’t value brand loyalty

The article expresses that online shoppers take less and less into the account the brand loyalty when booking holiday.  Thanks to the survey Tealeaf’s “The ebooker’ did, they note that customers behavior toward online booking can be much more effective when receiving an excellent service and this one could be the key differentiator for them.

Currently, Internet does have an important position in the holiday research and booking process. Related to the survey, 37% of British adults explain that they conduct all their holiday research online and 26% of them realize their booking online.

Holiday research online start to be absolutely useful but it tents to be lengthy when booking. Usually, shoppers visit an average of four different travel sites before deciding and start to look for their holiday two to four months in advance of purchase.

When booking online, the bookers are trying to be sure about their choice in revisiting many times the different sites, in another word they absolutely need to be reassured.

Regarding to this article we can observe that the customers are in control when booking their holiday. Thanks to the websites technologies the shoppers could deal directly online. In this period, brand’s loyalty tents to disappear progressively now is more question about booking at the best moment for the best value.

In my point of view, customers do have much more influence in pricing that it used to be and this change obliges the brands to be much more proactive when proposing prices and services. Adaptability is the key word to keep in mind for brands if they want to stay for long time in this changing market.

Luxury new trend

Hello guys,

Last year I did amazing research on new luxury trend and I had found an exceptional and interesting topic: "The Luxury attitude versus canine Market". Even if this research is not part of the hospitality industry, I think that can bring you some idea about human interest changing.

I absolutely want to share, with all of you guys my work, I let you look at it and have fun.

Luxe et Marché Canin

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Hotel Research Engine

Hotel research engine

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Job criteria Research

F&B Manager

During this last 6 years I had many different experiences in International Hospitality business particularly in F&B department. I have had the chance to develop my knowledge’s in fine dining room restaurant like "Chef De Rang". Currently I would love to achieve my career's objective, which is General Manager in upscale establishment. For that, I need to complete the first step in finding a management program trainee in F&B department after my graduation. In this way, I would be correctly prepare to become F&B Manager in approximately 5 years and then I will confirm my position during 5 years, again and finally I will be ready to realize my dream.

For these reasons I choose the F&B Manager position for the job criteria research

Profile:

• Must have sound knowledge of food & beverage products.

• At least six years in F&B Department in addition to Management School; Kitchen/Stores/Financial background preferred.

• Be aware of Management functions and have the ability to communicate with all levels of personnel and clients.

• Must be able to check cost control reports and be fully aware of the internal organisation of a catering department.

• Ability to compute rate, ratio, and percent and to draw and interrupt bar graphs.

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.

• Ability to deal with problems involving a few concrete variables in standardized situations

Skills:

• Team-building.  

• Conflict management.

• Time management.

• Team management

• Leadership and Training skills

Job opportunities:

F&B Manager in Miami
F&B Manager in Tokyo
F&B Manager in New-York

 

 

Are your hotel rates perceived as fair?

Currently, the revenue manager is the one who is in charge in price setting in upscale hotels and he has to adapt the hotel's prices toward the markets and the clients. He has to be sure that his pricing decision is fair, for that he need to know which elements allow to define a fair price.

Related to the article, adapting fair price could helps clients to become loyal to the hotel because they will be convinced that they had great deal, in another hand the employees who sale the hotel would be much more effective salespersons and finally regulatory agencies will bring more business to the hotel.

In hospitality business pricing is something absolutely crucial and important to determine, this element will permit to increase the occupation rate and increase the hotel's profit. For these reasons the person in charge of pricing need to take into account all the criterias that will help him to take its decision.

The hoteliers will always try to keep their prices as high as possible in order in increase their profit but when the circumstances are not in their favor they will automatically reduce their prices in order to maximize their business. In that case the hoteliers are not in strong position to set the price that they would like to do. In reducing their prices they will feel that their prices are fair.

Contrarily, the customers are constantly looking for the lowest price, if they are convinced that the hoteliers are making to much profit in their price's proposition they will check to the competitor and will decide to not accept the deal.  The price that the clients are ready to pay will be a fair price for them.

To sum up, the prices will always be fair for the seller first and then for the buyer. Hotels and clients don't have the same approach about fair rate. I follow the vision that the fairness of a price is determinated by the buyer and not by the seller.

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