According to hotelsmag.com, http://www.hotelsmag.com, 2005 hotel performance data for six popular destinations in the United States was as follows:
Kit Cassingham
Why We Should Offer Complimentary Food and Beverages
The growing popularity of limited service and all suite hotels that offer complimentary breakfasts is changing the hotel industry. According to the 2005 edition of Trends in the Hotel Industry by PFK Consulting, hotels in the United States increased spending on complimentary food items 13.1% from 2003 to 2004.
B&B Statistics Highlight Growing Trends
According to statistics about U.S. B&Bs compiled by the Professional Association of Innkeepers International (PAII) :
“In 1980, there were one thousand B&Bs/country inns serving one million guests. In 2001, there were 19,000 professionally-run, fully licensed bed and breakfasts/country inns, plus 10,000 home-stay B&Bs, collectively serving a total of 55 million guests annually.”
Take Advantage of Days Without Reservations
[This is from a conversation on the old forum:]
Yesterday we had our first day without a reservation since mid-February. I was thrilled. Since the housekeeper had the day off, I hung a note in the front door that said, “With no in-coming guests, the innkeeper has closed the inn for the day. Please call 362-3476 for assistance. Same day reservations may be made until 6 PM.”
Staff Meals as an Employee Perk
A conversation from the old forum:
When I was a breakfast chef at a B&B in Austin, the owner had me serve a breakfast buffet. I’m not a great believer of hot breakfast buffets because this type of service invariably results in food wastage – but this is a subject for another post.
Staff Uniforms, Why Have Them?
I’m a great believer in the use of staff uniforms. Why wear staff uniforms?
Helping Guests with Food Allergies
Did you know that roughly 11 milliion Americans suffer from food allergies? There is currently no cure for food allergies. Those who suffer from these allergies simply have to avoid eating certain foods. This is easier said than done.
Guests Amenities and Electrical Safety
From a conversation on the old forum:
Most innkeepers want their guests to be comfortable. To this end, we place televisions, DVD players, lamps, and alarm clocks in guest bedrooms. Buildings without central air may include window mounted air-condition units from late spring through fall as well as electric heaters in the winter. Some facilities may even provide their guests small cubic refrigerators.
Beware of Con Artists
Do con artists ever defraud B&B’s? Absolutely.
A man named Ali Patrick Pahlavi arrived at an upscale Denver B&B on September 29, 2000. He told the innkeeper/owner that his luggage and traveling money had been stolen. Would it be possible to borrow money and have the innkeeper’s finest room on credit? His family had been notified and as the billionaire nephew of the late Shah of Iran, he was certainly “good for it.”
What to do about a no-show reservation?
From a conversation on the old forum:
A guest phoned in a reservation for one of our largest rooms for this past Saturday. My housekeeper wrote in the reservation and took his name, telephone number, address, credit card number, and credit card expiration date.
Thoughts About Acquiring a Victorian Mansion
[Editors Note: this is an old posting, but the content seems valuable, so we decided to leave it in the blog]
I’m thinking about selling my current facility and relocating one block down the street to a Victorian mansion. The mansion has been on the market for several months. When it first came on the market, the asking price was $400,000. This price has dropped to $379,000. I am reasonably certain that I could acquire it for $325,000.
Baking Mats or SilPats, a Nice Alternative to Waxed Paper
This is from a conversation on the old forum:
If you enjoy baking and hate having to scrape baking trays, try a flexible non-stick baking mat or silpat. To use it, unroll the silpat and place it over a baking sheet. Place your cookies or pastries on top and bake it in the oven as you normally would. After baking, remove the mat. Clean it with soap and water as needed. Roll it up and store it away.
Safety Advice About Fireplaces
From a conversation on the old forum:
Fireplaces are very romantic but make sure they’re inspected every year. Of particular concern to local fire departments are the older fireplaces with chimneys that rise through floors instead of being attached to the exterior of your building.
The Joys of Installing a Commercial Kitchen in an Old Bldg
This is from a conversation on the old forum:
Commercial kitchens installed in newly built bed and breakfasts are truly wonderful. If the contractor is up on the local health code regarding kitchen design and if he has designed the facility in cooperation with a chef or kitchen manager, the newly built kitchen should be a joy to behold.
Of Mice and Men (or Housekeepers)
An interesting story from the old forum:
“There’s a problem with the laundry,” called Drema, the housekeeper. “Could you come downstairs and take a look at it?”
I hurried down the basement stairs to find Drema holding a blanket that she had taken from the dryer. The blanket was splattered with brownish red stains.
“What is this?” asked Drema. “The blanket wasn’t like this when I put it in the wash.” She rubbed at one of the stains with a finger. The mark came off. “Do you think it’s rust?” She pointed at the rim of a washing machine that was slightly rusty. “And what’s that? Is that a ball of lint?” She reached into the dryer and came out with the largest ball of lint I’ve ever seen. She rolled it around in her fingers and suddenly – staring up at her – were the beady eyes and grimacing teeth of a dead rodent. Drema was holding the decapitated head of a dead mouse.
Website Suggestions
Taken from a conversation on the old forum:
One way to evaluate your bed and breakfast website is to have a fresh set of eyes look at it. Friends and guests will often tell you what you want to hear.
Website Features
[From an interesting conversation on the old forum:]
B&B websites come in all shapes and sizes. The list of options can be intimidating. Some things are essential, some are not. Opinions vary, but if I had to narrow it down to three things, I would choose:
balancing the cost of guest amenities with room rates
From a conversation on the old forum:
Kit – Do you have any advice regarding how to balance the cost of guest amenities with the cost of room rates?
I’ve been evolving my rates and services for the last couple of years.
Breakfast Tacos
For an easy, savory breakfast dish use garlic, potatoes, and bacon in no specific balance of ingredients.
French Toast Stuffed with Strawberries and Cream Cheese
This is a stuffed French toast recipe of my own creation. I used graham cracker crumbs in the breading mixture to add additional flavor, color, and texture to the product.
Treat Your Employees Well to Reduce Turn Over
The hospitality industry is tough. From August of 2003 to August of 2004, 24.9 million employees quit their jobs for new employment. The turn-over rate in the leiure and hospitality field was 43.9% compared to 30.2% in retaiil, 25.6% in construction, 13.9% in manufacturing, and 14.6% in transportation.
This Is Where Staff Training and Work Schedules Help
[Taken from a conversation on the old forum:]
In the words of that old McDonald jingle, “You deserve a break today.”
If you’ve trained your staff and have someone who can supervise the inn in your absence, schedule some time off for yourself. And if you haven’t trained someone on your staff to step into your shoes, reconsider the importance of training.
Sometimes you just have to say no
[Taken from an interesting thread on the old forum:]
Even though we we’re in the hospitality business and we like hosting guests and especially like earning revenue, the reality of the matter is that we sometimes need to take a break.
I have no problem with blocking out days in my reservation book and putting a sign in the door that says, “Closed for the day.”
A Lesson Learned from Hard Experience
[Taken from a conversation in the old forum:]
If you’re buying an existing business, ALWAYS-ALWAYS-ALWAYS check the financial records. Ask to see the books. Ask to see copies of quarterly tax returns as well as the owner’s income tax return.
Flyers, a Low Tech/Low Cost Way to Advertise
[Taken from a conversation in the old forum:]
I just saw a blurb about flyers on CNN Business.
Flyers were touted as being a low tech/low cost way for small businesses to advertise.
Their advice?
Changing Times: B&B Income Diversity and Profit
Part of owning and operating a successful business is knowing what your primary intent is, or your business focus. When the merchants along the main street of Boulder, Colorado, decided to create a pedestrian mall, they first discussed what their purpose was in forming a pedestrian mall. Initially they thought the focus was to create a merchandising center, but with further conversation they realized that they really were creating a place that was safe for people of all walks of life to come together and interact. Boulder’s Pearl Street Mall is one of the most successful pedestrian malls in the country because the merchants understood what they were creating, and have been faithful to that vision during its almost thirty years of existence. Similarly, a B&B inn’s purpose might not simply be “a lodging property,” but rather a place to provide a fun and safe time while at the inn.
Environmentally Safe Cleaning Tip
[Taken from a conversation on the old forum:]
Maybe you “green” folks know this one but it was new to me so I’m sharing.
Our oven was getting cleaned today with Easy Off oven cleaner and somehow the person cleaning it didn’t notice the grease/Easy Off mixture dripping onto a spot on the floor not protected by newspaper.
Evaluating the B&B Business Value
From “Ask Kit!”:
Q: We are looking at a B&B to buy and wondered how to evaluate the business end of it. We have talked to an appraiser on the house and land.
Calculating Occupancy Rates
From “Ask Kit!”:
Q: Many inn owners quote occupancy rates that seem very high for their area and amenities (especially when trying to sell their business). They seem to making up their own formula. Could you please publish a formula for figuring occupancy that gives a good idea of the actual business that a particular B&B has?.
Internships
From “Ask Kit!”:
Q: I have taken a 3 day seminar and now I am looing to do an intership with a b and b. I live in So. Ca. Do you have any suggestions?
Unique Home — Would that be a good B&B property?
From “Ask Kit!”:
Q: My husband and I have recently purchased a home for intentions to rent it out. however this home is so unique we are now discussing other possibilities. one of which is a b&b.The only setback is its size. there could only be 3 bedrooms. my question is: Is that too small? And does someone have to live on site? This house is located in a small town with not a whole lot of traffic or attraction. The house itself would be the biggest attraction. Should I give up any thoughts of turning this into a Bed and Breakfast? Any advice would be appreciated.
Changing Times: B&B Market Niche
The B&B industry is in transition: from young to maturing, from “build it and they will come” to targeted marketing, and from undefined to defined market niche. Defining the inn’s brand — or market niche — gives innkeepers the competitive edge they need to flourish, not just survive. Guests’ wants and needs have changed through the years; it’s important to understand those changes so the innkeeper can react and the B&B can thrive.
Family-Friendly Inns
From “Ask Kit!”:
Q: My family wants to build a B&B. We have young children so we want to promote it as a family/outdoor/activity focused place to stay. We want to build in the countryside on a large and spacious family owned property that will allow for various outdoor activities. Can you tell me of some B&B`s that have successfully used this as their niche? We want to focus ourselves as you suggest. Are there others who have travelled this road before us so that we can learn from them?
How much reserve do I need?
From “Ask Kit!”:
Q: How much money would I need in savings, after I buy a furnished B&B and before the biggest season.
Changing Times: Website Design
You know it when you see it and use it, but what is it about a bed and breakfast website that makes it good? Your website is an imperative B&B marketing tool. The quality of the website creates the first impression of your inn and hospitality; it sets the tone for the guest experience.
Where do you look for managing innkeepers?
From “Ask Kit!”:
Q: We are looking for innkeepers for our Michigan B&B. Can you suggest a good way to begin our search? Thank you
What do I need to do to sell my inn?
From “Ask Kit!”:
Q: We are going to be placing our b&b on the market this next year and have lots of questions on when and how to best do this. Things like how much do you tell a prospective buyer before they commit and stuff. Do you have a publication for us to read just on this?
Converting a Potential to a Real B&B?
From “Ask Kit!”:
Q: How a “Potential B & B” can become a real B&B in New york state?
Changing Times: Your Exit Strategy
When the B&B industry was entering its growth phase about 25 years ago, few innkeepers entering the business thought about how they would get out. Reasons for that lack of planning include thinking they’d be innkeepers forever and believing there would be a line of potential innkeepers waiting to buy their operating B&B. Instead, what we find today are buyers savvier and better educated than they were 25 years ago, at a time when there’s a glut on the market, despite, or because of a continued rise in prices.
Breakfast Trends
I had a newspaper reporter contact me the other day about B&B trends. One that she asked about was innkeepers tarting to use more private tables rather than group tables for breakfast. I haven’t noticed that, nor heard anything about that as a trend. What are you seeing out there? What are you doing for your breakfast table(s)?