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When to Refurbish Guestrooms

When to Refurbish Guestrooms

Hotel owners are often hesitant to refurbish their guestrooms because of the significant expense that it entails. However, refurbishment is necessary at periodic intervals to ensure that quality is maintained, brand image is secured, and guests’ expectations are fulfilled. Investing ...

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Don’t Be Creepy: Best Practices When Using Guest Data

Don’t Be Creepy: Best Practices When Using Guest Data

Consumers in today’s connected world are more frequently and freely sharing their personal information. Even the most ordinary tasks—posting a photo, writing a dinner review, checking in to a location on social media, or signing up for a delivery or ...

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Outsourcing Linens Can Save Money, Water, and Energy

Outsourcing Linens Can Save Money, Water, and Energy

For hoteliers who are simultaneously concerned about the environmental impact of their laundry services, as well as the cost of doing laundry in-house, outsourcing their laundry may be the answer. According to Joe Ricci, president and CEO of TRSA—the association ...

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The Economics of Off-Premise Laundry

The Economics of Off-Premise Laundry

One factor that hotel operators may be considering as they manage expenses is whether to operate on-premise laundry facilities or to outsource laundry through an off-premise service. While operating an on-premise laundry facility has its benefits, off-site facilities give hotel ...

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Safeguarding Room Keys and Guest Privacy

Safeguarding Room Keys and Guest Privacy

Room attendants will service about 16 guestrooms per day. In between rooms, they’ll make trips to the housekeeping office, supply storeroom, linen closets, employee break room, locker room, and more. To ensure guest privacy isn’t compromised, housekeeping employees must follow ...

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Set the Table for Success

Set the Table for Success

Larry Spelts, vice president of business development at Charlestowne Hotels, shares three indicators that a hotel restaurant is set up for success.  Solid finances. “A hotel with a restaurant typically is going to have a financial controller on sight. That ...

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