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Smells of success: Considering scent in hospitality

June 27, 2014

Smells of success: Considering scent in hospitality

Ever walk by a fast food place and get a sudden craving for a burger, even though you aren’t hungry? Consider the scent. How about your home goods store? Is it really that homey, or is it that familiar, comforting scent that warms you up?

Some of your favorite stores and even theme parks and sports arenas are using our olfactory system to sway brand image. It’s called scent marketing, and the hospitality industry is diving into the water headfirst. If you’re new to the term, this spicy Q and A will help you follow your nose.

What is scent marketing exactly?

Marketers have begun to think of scent marketing as the final frontier, in a sense. They’ve already mastered visual and auditory marketing, so scent is the next logical step. By combining science with business knowledge, companies can tailor a unique scent or series of scents designed to evoke a particular feeling that reinforces a positive brand image.

Why does it work?

It’s all very scientific. Our sense of smell is derived from our olfactory system. And the olfactory nerve lies very close to both the amygdala, the area of the brain which controls emotions and emotional memories, and the hippocampus, which is associated with memory. It all breaks down to this: a distinct scent makes for a stronger memory of the place where you smelled it.

How do hotels use scent marketing?

The amazing thing about scent marketing is its ability to create a lasting impression on a guest. Many hotels are crafting their own signature scent to use throughout their property – from candles in the lobby to room spray and toiletries to purchasable items available online or in a gift shop. The idea is that guests will associate their stay with that particular scent. Every time they smell it, they’ll think of that hotel fondly. To be clear, when it comes to scent marketing in the hospitality industry, the goal is not to make guests want to buy something that smells nice, but to form an emotional connection between scent and the memory of their visit.

How do you choose the right scent?

The key is putting serious thought into your particular brand. Where is your property located? What sort of vibe does it give off? Who is your primary audience? Do you want to promote a particular feeling? Determining what sets your venue apart and what your unique goals are will be the defining factor in choosing the “right” scents.

Who is using it?

This is a marketing tactic that isn’t limited to size or luxe level. Boutiques, major luxury lines, and teensy bed and breakfasts alike have all hopped on the wagon. These days, great smelling hotels are everywhere, so why shouldn’t yours be one of them?

Will you consider using scent marketing in your hotel? Tell us your thoughts on the tactic in the comments below!

Exploring the future of room service

May 21, 2014

Exploring the future of room service

We won’t deny it; we love room service. However, we may be alone. The demand for room service has taken a shocking plummet in recent years. Hoteliers have realized they need to change the game if they want to save room service – and here’s how they plan to do it:

Whole, Healthy Foods

If a guest wanted to eat highly processed, low-quality food she would have stopped at the fast food joint on her way in. Because the health-minded modern traveler craves something more nutritious, providing whole food items on a room service menu holds much more appeal. Some hotels have even begun to hire nutritionists to work in tandem with chefs to design healthy, spa-inspired foods.

Portability

Guests don’t often have the time to waste sitting patiently in their room waiting to have a meal. Portability is key these days. Many hotels are introducing the twenty-minute menu – food items that can be prepared and delivered quickly. But it’s not just about the prep-and-serve time; it’s also about the portability of the food itself. Items that can be easily toted are gaining popularity – think wraps and burritos. Some hotels are even taking it a step further with grab-and-go picnic baskets so guests can make their room service an adventure beyond the walls of the hotel.

Being Considerate

Show your guests you care, not just about them, but also about the food, the environment – about anything and everything. Take a cue from Seattle’s Hotel Max, where high-quality food is packaged in earth-friendly containers, tied up with butchers twine and stamped with a personalized label that reveals the name of the chef who prepared your meal. You want to make your guests feel special? That will certainly work.

Now that you have insider tips on what’s trending, you can help make room service an indulgence guests can’t wait to experience!

Advancing hospitality in the digital age

May 8, 2014

Advancing hospitality in the digital age

Living in the digital age means travelers have more resources (and distractions) than ever before. How can you draw their attention when they’re making plans? It’s simple. Just learn how to leverage the technology they’re already using. Get started by going social.

  1. Show Off Your Rooms
    Posting photos of your rooms and grounds is one of the most popular, and most important, ways to leverage social media. It allows potential guests to see what you have to offer before making the commitment to book at your venue. If they can see a photo and picture a perfect stay, then your chances of securing a booking have just skyrocketed. Think it’s too much work? Think about this: If you don’t show off some recent photos, your potential guests might assume you have something to hide. So get snapping.
  2. Add Another Booking Option
    Take a cue from Loews Hotel Group, which implemented its Tweet & Book late last year. This innovation allows guests to book their room by direct messaging the hotel on Twitter. A live representative then contacts the messager to secure their reservation. Genius! Sounds like the perfect task for desk clerks when they run out of things to do.
  3. Discover Your Guests’ Opinions
    It’s just a fact of the industry; not every review you see is going to be positive. You can’t please everyone. The good news: An active social presence means you can find out about those negative reviews before your future guests do. In a bit of a controversial stand, hotel guru and host of Travel Channel’s Hotel Impossible, Anthony Melchiorri, cautions against responding to negative comments on social. Instead, digest the information gathered from social media and address the issue more personally. In laymen’s terms, don’t just type up a little blurb saying you’re going to fix the problem. Act on the complaint and your venue will be better off for it.

The wonderful thing about the age we live in is that with all of the tools modern technology offers to hoteliers, simply having a bit of knowledge can open up windows of opportunity that never existed before. So take what you’ve learned here, open up a computer and start making the most of it.

Do you have any suggestions on ways that social media can benefit the hotel industry? Tell us in the comment box below!

Serving up the hottest bar trends

April 9, 2014

Serving up the hottest bar trends

Word on the street is the old-fashioned hotel mini-bar is a thing of the past. Teeny refrigerators across the country are ending up in the dumpster – and it isn’t hard to see why.

Humans are social creatures. When we’re traveling we generally spend all day doing one of two things – sitting in a conference room or running about town taking in the city and sights. At the end of the day, guests want to relax with a cocktail, but not typically alone with only the room television for company.

Cue the in-house bar. Bars are re-entering the hotel scene and coming on strong. Boutiques and high-end hotels nationwide are embracing the trend, transforming boring-but-functional bars into jazz era speakeasies or full on nightclubs. It’s not just the big dogs that are picking up on the trend, either. Plenty of small to mid-size venues are ditching the mini-bars and joining in.

If you’re hoping to cash in on the trend, you don’t need to spring for a total re-design. All that really matters is a good mixologist, the right equipment and a few solid signature drinks.  Craft beers and ciders are trending right now and old classics like Pisco Sours and the Old Fashioned are making a comeback.

Of course, not every venue has a liquor license – or even wine and beer – and that’s perfectly ok. You can still offer something unique like old-fashioned sodas or locally made juices. Paired with some nice seating, and space to mingle, that could be plenty to keep your guests happy (and keep the reservations coming in).

Hotel guests love having a convenient place to socialize, and a popular bar can bring in local traffic as well. Who wouldn’t be tempted to pop in for a quick drink and unwind a bit knowing that their comfy sleeping quarters are just a few steps away? Happy guests, and more money spent in your venue. We’ll go ahead and call that a win-win. Cheers!