Grizelle Sanchez’s Post

It's important to implement dynamic pricing in a fair and transparent manner for customers. I prefer a variable pricing model that drives traffic to slower hours or less busy days. This makes it clearer to guests which days have lower prices and what the actual costs are. Clients using other systems have told me that guests often complain when they see prices advertised as low as $16 but can't find tickets at that price because they don't understand how to access them. Its more like a punishment to the guest for not knowing when and how to get these tickets. With the added work for guest services who most often don't know how to direct them to that exact ticket either. The article explains "Our world is ripe for disruption, but hotel and hospitality technology companies need to tread lightly when it comes to playing around with menu pricing models. The average guest today is much more savvy than at any previous time. They know how to price shop, compare pricing, and text with friends and family to gain better insights on optimizing their hard-earned dollar."

Pleasant comfortable and quiet Very friendly helpful staff. Gave us some good tips about time change and restaurant options. Great breakfast By - Don https://lnkd.in/gjzZDjNS #customerservice #customerexperience #feedback #guest #customerreview #reviews

In 1994, I was part of a small team at Hyatt Hotels that launched the first website for a major hotel brand, a site for Hyatt Resorts. This early website was just "brochure-ware," with no ability to take online reservations, which still a long way off. However, this experience, not surprisingly, got us thinking ahead to a future where we'd be selling hotel rooms on the Internet. One subject we talked about was the potential for confusing pricing. I clearly remember saying, in those discussions, that we will need "channel-neutrality" with pricing, because if we have different prices in many different places we're going to inconvenience (and piss off) our customers. Well, of course, that's exactly what has happened, and it's getting worse. As this article says, "Welcome to Pricing Hell." https://lnkd.in/gvsiRxnD

💳 Find the Perfect Credit Card for YOU! 💳 Looking to maximize rewards, cashback, or travel perks? Follow these quick tips to choose the best credit card for your needs: 1️⃣ Know your spending habits (travel, dining, shopping). 2️⃣ Check rewards and benefits (cashback, miles, discounts). 3️⃣ Review fees and interest rates (stay informed). 📩 Message me today for personalized recommendations!

📚David Blackmore’s message is clear: Guests are choosing to dine out for a treat—make sure your teams deliver one. 🍽️🎉 David gets to the heart of why proactive hospitality is critical—not just for guest experience but for driving top-line sales 📈 and long-term business success. His recent experience perfectly illustrates why multi-unit managers (MUMs) and GMs must ensure teams are seizing every opportunity to deliver fantastic and memorable guest experiences ✨. Key Takeaways for MUMs… 1️⃣ Be Present & Observe Team Interactions 👀 As a MUM, your role isn’t just about setting targets—it’s about actively observing guest interactions and identifying moments where teams could have enhanced the experience. Whether it’s a missed upselling opportunity, a lack of engagement, or a transactional service approach, these are the moments where in-the-moment coaching and redirection can transform a standard experience into an exceptional one. 💡 2️⃣ It’s About the Effort, Not Just the Sale 💬 Not every upselling attempt will result in an extra sale—and that’s okay! ✅ The goal is to foster a culture where team members naturally look for ways to enhance the guest experience. A well-timed recommendation, a genuine conversation, or an invitation to try something new may not always convert, but the habit of trying is what matters. Over time, this proactive mindset builds stronger customer relationships, repeat visits, and higher lifetime value. 🔁 3️⃣ No Extra Labour Cost – Just Smarter Hospitality 💰 A crucial point David highlights: none of these missed opportunities cost the business anything extra in labour. The team members were already there, visiting the table nine times—but those interactions lacked intent. The right coaching can shift this dynamic instantly, ensuring every guest touchpoint adds value rather than just checking a box. ✅ Small efforts, big impact! 🚀 4️⃣ January Should Be a Training Ground, Not a Cost-Cutting Exercise 📚 Many businesses react to January’s lower trade levels with cost-cutting measures, reducing staff hours and stripping back training. But the smarter approach is to invest in your team now, using this period to sharpen their hospitality skills, rebuild habits, and reignite their passion for guest experience. 🔥 This investment pays off in guest retention, higher spend per head, and long-term loyalty. 🤝 Final Thought 💭 As a multi-unit manager, your role is to embed this mindset within your teams—not just in January but throughout the year. Coaching in the moment, recognising great efforts, and reinforcing a proactive hospitality culture will ensure your venues thrive, even in quieter months. 💡✨ #operationalexcellence #hospitality #suggestiveselling #customerexperience

🎄 It's that time of year already! Hospitality businesses, are you ready for the holiday rush? From decking the halls to fine-tuning your operations, preparation is key to a successful Christmas season! Whether it's managing staffing, boosting customer experience, or optimising your menu, now's the time to get festive and get ahead. Check out this essential checklist to ensure your business is ready to sleigh the season! 🎅✨ 👉 https://lnkd.in/e6TT9uWz #Hospitality #Christmas2024 #HolidaySeason #CustomerExperience #Checklist

Longer Wait Times: In hospitality, speed and efficiency matter. Whether it’s waiting for check-in, room service, or a meal at the restaurant, guests expect timely responses. Understaffing can lead to frustratingly long wait times, which directly impacts guest satisfaction. This ripple effect often leads to guests leaving negative reviews or choosing not to return. Improving staffing levels ensures that guests are served in a timely manner, which enhances their overall experience and increases the likelihood of repeat business. The small investment in staffing can have a long-term positive impact on guest loyalty. The Find Larry App allows you to bring in extra staff on short notice, reducing wait times and keeping guests happy.

A Hospitality Plea🙏🏼 Please make January and February the months where you proactively work to smash it out of the park with exceptional hospitality. In these uncertain economic times it is easy to be reactive in January but I genuinely believe it is the most important month of the year for proactivity in hospitality. December has come and gone and undoubtedly you have been busy. The team have been working hard but mainly delivering set menus requiring no upselling as most people have paid in advance, or the company is paying for the set deal. Service charge has been added, or won't be given as parties invariably don't. 😤 By the time January comes the team have forgotten their training around hospitality and uptelling (upselling!). They have got into the habit of working hard but maybe, just maybe, have become hosts and delivery people rather than hospitality salespeople. In the past week I have experienced the reactive January hospitality and the proactive. What's the difference❓ Yesterday I was in a well known restaurant chain. The food was really good, the team were pleasant, but short of staff for the covers being served. 30% off all meals, it is January😃 On arrival we ordered a coffee to warm ourselves up on a cold day. We then ordered from the main menu rather than the set menu, it was 30% off after all. We were served by four different team members during lunch and all of them were perfectly pleasant, despite the dreaded "is everything ok?" courtesy check. ( yes, if ok is your standard.) We asked for the bill which was presented proudly, telling us that the £16.80 reduction had been taken off already. The problem❓ 9 visits to the table by a team member, 9 moments of truth at the table. Zero offers of another drink, zero recommendations (despite asking), zero extras offered. Zero genuine hospitality. Honestly, as a customer there was nothing whatsoever to complain about. It was a perfectly pleasant visit. Would I go back? maybe one day but I wouldn't rush. My point is - The £16.80 reduction could have been made up very easily. We would have had 2 more drinks each, we would have ordered any recommendations for side dishes, we would have upgraded to a more profitable main if it had been described to us eloquently. We also would have felt even better because our discount would have been bigger 🤪 The plea - Please don't pay for the discounts and lower trade levels in January by cutting costs and staff levels, or even worse closing your doors so customers forget you.🙏🏼 Pay for them by investing in your team, take this as a time to reignite their passion for hospitality by training them in the art we all love. Get your management teams driving hospitality from the front, not being stuck looking at ways to cut the rota. The people who are coming out in January are coming out for a treat, make sure you give them one. You profits will soar and your customer base will continue to be solid and grow.🚀 #hospitality

LONDON RESTAURANT OWNERS AND MARKETERS LISTEN UP! We all know the value of the repeat booking. We all know who our loyal customers are. But... Have you ever stopped to think about what your chances were of getting your customers to return? The numbers are genuinely intimidating, and further reinforces why you can never afford to have a day off in the hospitality industry. So now, honest question: what are you currently doing to leverage the power of your existing returning customers? Word of mouth is so powerful, real customers validating your offering and sharing what your brand means to them, creating an unscripted, organic emotive connection. These stories are the perfect way to get customers who have visited you once or maybe twice back through your doors, thereby increasing your chance of turning them into lifetime patrons! Listen to what Louis has to say about his love for Bar Italia and if you want powerful stories like this for your brand, let's talk! Schedule a call with me and let's make it happen https://lnkd.in/eTUmWXDQ

WELL THESE STATS ARE SCARY! What are you doing to leverage the power your repeat customers? This is one of the cornerstones of my Fork & Spoon methodology. Want to know more? Let's talk, schedule a call with me and let's skyrocket your return customer rate https://lnkd.in/eaSz_WSR