2017

Every hotelier wants their customers to leave feeling relaxed and satisfied with their experience, but nobody’s perfect, and there are always things to improve upon. The Hotel Guide 2018 will be out on 9 October, and we’re looking at some of the statistics and issues from the guide to give you an overview of the most common customer complaints, and what you can address to have every guest leaving with a smile.   Bedrooms   One of the biggest areas for complaint, according to The Hotel Guide, is the bedroom, with 59% of complaints about the bed being saggy or uncomfortable, and 48% of comments about poor-quality bedding. Continue reading →

Cautious hoteliers are being reminded not to wait for the Christmas period to update their facilities as the number of late-year bookings has soared.   Experts believe this could be the start of a larger trend of “fifth season” travel where British families are rediscovering the UK as a holiday destination. Many of these may have enjoyed similar adventures when they were young and they are now passing the same experience onto their children.   The evidence for this is that the period between summer and autumn, sometimes called "Sortumn", has seen a 61% increase in reservations. Continue reading →

At Richard Haworth, we recognise that the hotel rooms of the future will be smarter, but a recent video at Hotels.com shows what hotels may look like in 50 years, and its a technophobe's worst nightmare! From the moment the guest arrives, smart technologies will welcome them and shape their stay to their own needs. This is likely to include:   Face recognition to enter rooms   Hotel safety and security can be greatly enhanced by systems which will read their features as they check in. Continue reading →

High thread count fine yarn fabrics can be a challenge to efficiently launder and achieve an acceptable level of finish so creases and wrinkles do not put off guests. The following instructions will help you achieve the best results possible.   Temperature   A minimum wash temperature of 60C should be used in the initial wash for new stock but higher temperatures ( upto 70C ) would be advantageous. This should ensure a good level of removal of any unwanted sizes and ensure a good level of cleanliness providing the process is working efficiently. Continue reading →

The food and beverage industry is as susceptible to the whims of fashion and change as any other. Here's a look at five rising trends sweeping the UK and European F&B sectors.   Counter couture Brexit is having a major impact on business models across numerous industries, and the food and beverage sectors are no exceptions. The imminent changes are likely to see a switch to the more American 'diner' models that embrace counter couture and downplay full table service. This is an effective model from an economic perspective, and it generally requires fewer members of staff to serve more customers. Continue reading →

Whether you're running a boutique restaurant or string of successful eateries, relevant and effective marketing is vital for keeping your existing customers engaged, attracting new customers, and growing your business. There are many elements involved in successful marketing, here are six essential marketing tips that every restaurant needs to guarantee success...   1. Customer awareness Get to know your customers and the type of people you want to attract to your restaurant. Build a bespoke database of clientele and people interested in your food. Continue reading →