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Manifesto

Vanished- Where Has Service Gone?

Entries in hospitality (7)

Tuesday
Apr132010

Start with Hospitality


People accept that things break and that systems fail. Almost no one expects perfection with things that are mass produced. It's unrealistic. Weather impacts airline schedules and trash pick-up. A local flu pandemic slows restaurant service. 1 out of 5,000 new computer screens fail. As long as failure falls within normal boundaries, it's accepted.

But people are becoming increasingly intolerant of mediocre delivery. And, they certainly don't accept rudeness, neglect or bullying. They don't have to because someone else is working extra hard, emphasizing hospitality in their organization and placing a high priority on personal care. Someone else puts artful delivery first and darn near everything else second.

So, there's a good case to be made to change the way we think about starting something...to focus first on the how, then on the what. If you can make the delivery meaningful, caring and brilliant, you win...even if your stuff breaks.

Monday
Jan252010

Hospitality Work Available- Only Artists Need Apply

If you’ll agree that a primary goal of any company is to create an audience of loyal raving fans, then you might consider the following…

Simply making something better or cheaper isn’t effective any more. You’re not likely to own cheapest or best quality. But, you have a really good chance of being the best in your market at the delivery…the use of care, warmth and comfort as your edge. The best chance to accomplish this is to infuse the Art of Hospitality into everything you do.

I define the Art of Hospitality this way…give people more than they want, deliver it in a meaningful way, and show them you care. Please give attention to some key words…

  • Give vs. Sell
  • Meaningful vs. Average/Expected
  • Show vs. Tell

Now, here’s the hardest and most important step to reaching your goal…hiring the artists to do the work. Recruiting and hiring an artist is different than hiring someone to complete tasks. The idea flow goes like this…

If we are here to deliver the Art of Hospitality, we require artists.

If we require artists, we don’t need people who just do jobs.

If being an artist requires passion and enthusiasm for something, we deserve to know if a person has it.

They should show us. Not just tell us in an interview.

Artists can’t wait to show you what they’ve done.

If a person is an artist, how will their art and passion help our organization move forward?

Bonus: Can they lead? Do they solve interesting problems…in an interesting way?

Pitfalls…

  • Remarkable vs. Same/Fit-In
  • Robin Williams Effect vs. Order Taker

Every time we have a job opening, we have a chance to hire someone remarkable…an artist. Sometimes, we settle for less. We shouldn’t…because it greatly limits our ability to achieve our goal.

Pitfalls…

  • Easy vs. Hard
  • Fill a Job vs. Sacrifice Short-Term Gain to Hold-Out for the Best
  • Focus on Trainable (Function/Technical/Efficiency) vs. Non-Trainable (Personality/Caring/Enthusiasm/Passion/Delivery)
Sunday
Oct042009

Breaking Tradition

People change. Expectations change. The market forces us to get better and constantly improve. Hospitality offerings today are much different (and mostly better) than they used to be...new trumps old. Tradition evolves.

Most of us care enough to adjust practices to adapt to ever changing service expectations. Generally, we understand that if we don't change, someone new is going to come along and take our place. But, as you venture away from center...away from the core group delivering the experience...this comprehension depreciates. And sometimes, quite rapidly.

I recently sat in on some property management software training, specifically the "front desk" module. The very first thing I noticed...in the check-out screen, the cursor begins in the "room number" field. So, I asked the trainer..."can we change it so the cursor begins in the name field?"..."no, can't do it without rewriting the program code." Great, so we've been asking our front line employees to use guest names instead of room numbers for as long as I can remember, but the software can't be changed to accommodate that. Ridiculous. Obviously, the software company isn't selling hospitality, they're selling program code, check-out efficiency, i.e., software. They're stuck on traditional means and methods. And, that's a huge problem.

What's the biggest obstacle to delivering restaurant quality meals in a banquet setting? Probably moving the food from a central kitchen to the meeting room, and holding it until the group is ready to eat. So, why not design a mini kitchen at or near each meeting room allowing food to go from oven to plate to guest along an uninterrupted path? That would eliminate hot carts and allow you to cook to order (not from scratch). Too expensive? Not when you factor in how many people are going to leave your events completely underwhelmed...having experienced yet another mediocre banquet meal. Is the kitchen consultant selling hospitality...or kitchen equipment? Is the chef pushing you to deliver a meaningful dining experience? Or, are these people stuck in tradition?

If building strong relationships with your current customers is the key to finding new ones, why isn't your marketing firm pushing you to find ways of developing a permission asset? Why aren't they requiring you to ask every current customer to stay in touch? Why aren't they pushing you to spend more on creating newsletters, personal email communications, blogs and handwritten thank you notes than traditional advertising campaigns? Why aren't they moving you out of traditional marketing and into new marketing?

We're pretty good at evolving our own troops and motivating people to deliver better results. But, what about those companies we rely on as partners? Are they pushing us and moving us forward? Or, are they taking an easier more traditional path just to sell their product or earn a fee?

Thursday
Oct012009

The Power of a Hug

The power of a hug is remarkable. It goes further than a nice smile, pleasant hello and a handshake. It goes further than using someone's name or recognizing a repeat guest...it goes a lot further. It crosses a line. It gets personal...it means you really do care. There's no disguising your feelings once you give someone a hug.

Doubletree can't buy enough ads to convince people they care this much...neither can you. So, spend the ad money on a Louree Jefferson. Better yet, a bunch of them.

P.S. Do you think Louree needs a resume? Most remarkable people don't.

 

Sunday
Aug092009

Rules

Rules are good for a lot of things...keeping airplanes and cars apart, managing kids at school, getting people paid on time, etc. But, as much as they make things orderly, they can really hamper your chance of being remarkable, especially in hospitality. This was the scene at a local shopping center at 10 AM. Out of camera range were five other similar congregations...just waiting to get in other stores. Guess what time this store opens, yep...10 AM. So, does it make sense for a shop keeper to keep a group of people waiting outside in the heat until the rules say it's time to open? Of course, not. It makes more sense to welcome people as they arrive, even a few minutes early, invite them in, offer them a cool drink and allow them to browse while you get the register fired up. That's what a shop keeper who's livelihood depended on every customer would do. Problem is...not many of them around. But, plenty of clerks following rules.