Why do we wait until the point of failure to know we need to change?
Scot Turner
Rewriting the Rules of Hotel F&B | Founder of Award-Winning Auden Hospitality | Podcast Host | Keynote Speaker
This week’s post is intentionally designed to be thought-provoking, its a post to make you take a step back and really question your operation because all too often when outlets are not performing, the statistics have been telling us for some time but we have ignored the truth.
Why? Ego, Cashflow, Importance, Urgency
All of these things result in the same outcome. I tend to try and stay away from using negative wording to make an impact in this newsletter but today it felt right to stop the bus and ask you to review what you are doing.
So let’s dive in and learn more…
So why do we wait until the point of failure to know we need to change?
Because only 5% of all outlets in the world stand the test of time
This means 95% of hotel F&B offerings need to be refreshed or changed at some point
The sad thing is...
Too often hoteliers don't do this quickly enough and see a decline in results.
If you are seeing this in your hotel, here are some things to ask yourself;
Q: Is your concept dated?
Y: Do you need to change your strategy?
N: Is your message clear?
Q: Do you have a loyal customer base?
Y: What are they telling you?
N: What strategies do you have in place to focus on retention?
Q: Do you strategically review your offer?
Y: What is the data telling you?
N: How do you create a menu change process to start doing this?
Q: What systems do you have in place to promote innovation?
Y: Can you increase the frequency?
N: How do you implement an NPD calendar?
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Q: Is it easy is it for a guest to buy from you?
Y: How can you double down on the things that are working well?
N: What are the roadblocks that are making it difficult?
Don't wait until the point of failure!
Use the agenda below to organise a strategic review of your operation
(PS. Homework required)
1. What is the data telling us over the past 13 months?
2. What do the financials say? What is the gap to success?
3. What are the guests telling us?
4. What are the teams saying?
5. What are the roadblocks to success?
6. How are we communicating to our guests?
For each of these points...
Do the homework first, ask your team to do the homework too and spend the meeting not at where you are now but by looking at the opportunities of the common themes
and more importantly…
How you can solve them.
The outcome?
A clear strategy that can help you supercharge your offer and performance!
“Don’t wait until the point of failure, because waiting isn't an option any longer”
Thank you for reading this week, if you have any questions, drop them in the comments or reach out to me directly.
Scot
We are now posting daily (sometimes more), visit our YouTube channel for more tips and tricks on how to think differently about F&B!
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This week on Hospitality Huddles I was able to turn the tables on my good friend Monte Silva who releases his book SHIFT HAPPENS this week. Learn more about the book and Monte by checking out the episode.
Marketing Consultant | Strategy & Brand | Concept & Creative | Digital, Social & Influencer | F&B Passionate
2moSo spot on!
Building Strategic Partnerships to Drive Innovative Digital Solutions | Aligning Business Goals for Mutual Success | Appstem | Go Bills 🦬
2moEvolve or get left behind!
Your Secret Weapon to a ⭐⭐⭐⭐⭐ event in San Diego | HSMAI San Diego- VP of Education & Programs | Multi-Unit Manager | Driving Revenue Growth with Data-Driven Strategies | Director of Sales & Events at the WoodGroup
2moIf you've identified the venues failing solely based on metrics your repairing a sunken ship. Metrics fail last, failure starts inside the ship way before the monthly or quarterly meeting occurs to fix the failure. Great read, Scot Turner!
Boost Your Hotel’s Guest Retention by 30% with a Bespoke Design Makeover in Just 6 Months—Guaranteed to Enhance Your Brand’s Impact ✲ Founder at Tanic Design ✲ Hospitality Interior Design ✲ Reach me at yaiza@tanic.design
2mothank you for sharing such insightful statistics.
Creative Hospitality Leader | Senior F&B Executive | Scaling Business and Driving Strategic Innovation
2moSubscribed! Thanks for sharing Scot