Another B&B Niche Market with a MOO-ving Target

April 9th, 2010

As the (dreaded) inspector for the Maryland Bed & Breakfast Association, I have the good fortune to visit the member inns all over the state.  Not only does this process support the mission of the Association, it allows me to

Curous B&B Visitors

Curous B&B Visitors

see the diverse array of inns in Maryland.  Urban inns in Baltimore, Chesapeake Bayside manors, small town inns surrounded by history, and, this past week a Farmstay…the Crow Farm B&B in Kennedyville.

On almost 400 acres of sprawling countryside peacefulness, Judy and Roy Crow raise Angus cattle and are in the process of planting a 4 acre vineyard in another venture that will produce future rewards.  But this is not just another working farm. Recently Judy and Roy opened their farm to guests, with 3 comfortable guest rooms with private baths, this inn has positioned itself for the AGRI-Tourism market.  With about 80 head of Angus cattle, and a motto to “stay original”, they also provide grass-fed (not stall force-fed) meat, sans hormonal growth injections, to the local restaurants and markets.

What a great niche for a farm only about an hour away from the mega-populations of Philly and Baltimore, where most families have never seen cattle other than on a piece of styrofoam wrapped in Saran-Wrap at the local Giant food store.

One of the keys to occupancy (and therefore, financial) success is for an inn to the BEST at what they do in comparison to other similar and nearby properties.  Finding the niche that fits YOUR inn…whether AGRI-Tourism like Crow Farm, or historical relevance and authenticity, or the finest event venue in the region, or Going Green, or soft-adventure home base… and to attract MORE than your fair share of the traveling or vacation market, it is important…NO CRITICAL… to find what your inn is BEST at, and then market it, market it, market it.

Welcome to the MBBA, Judy and Roy.  I believe you have positioned your farmstay in a way that will be rewarding for you…and Babe (the retreiver) and Curious (the calico).     Scott

What Niche Market Does Your Bed & Breakfast Target?

March 19th, 2010

To stand out from all the rest, ANY product needs its unique selling feature that will lure the shopper to its website, and ultimately make the purchase.  Bed & Breakfast Inns are no different.  Your search engine optimization efforts will get your site high on the results page of the search, and then the attractiveness, navigation, and functionality of the site will keep the surfer from hitting the back button.

But what makes your inn stand out above the rest? Professional photography is certainly a strong asset, as is the ease of providing the info the surfer is looking for…in an attractive and eye-appealing manner.  But what will

Marilyn, Floyd, Sue and Scott being daring!

Marilyn, Floyd, Sue and Scott being daring!

grab them..and then keep them searching for more info?  Whatever it is that makes you special…that which makes you different from all the other inns…should be up front and central.

But that’s not how we found this particular B & B. I can’t even say we stumbled on it.  Actually we flew (kinda) into it!  Marilyn and I, along with cousins Sue and Floyd, had some time after the PAII convention in Austin this past week.  We hooked up our harnesses, helmets, and gloves, took a couple of minutes of training, and went Zip-Lining through the tree tops of Cypress Valley Canopy Tours.  I’ve never hung in a harness on a wire over a gorge before, but we had a blast…especially for old people not used to this soft adventure stuff!

And then there it was.  Suspended in the tree-tops at the end of the 4th zip, was one of the most unique bed and breakfasts I’ve ever

Mare near B&B

Mare near B&B

seen.  Not advertised…hidden in the back pages of their website…was

Large room with queen bed

Large room with queen bed

Lofthaven.  One room, with private (although hardly ensuite!) bath.  Marilyn and I were immediately distracted from our zip lining adventures.  You can only access the tree house from the zip line from this side.  Once you check in, there is a nearby parking space and walkway past the bathroom, with its solar powered hot water heater (everything about this adventure is eco-friendly) for the shower.  The room itself was very spacious…with queen bed, canopy which could double as mosquito netting although the room is fully enclosed with screened windows.  There is a walkway around the room with a “porch”, with a bench, looking out over the peaceful gorge

The solar powered hot water heater on the bath roof

The solar powered hot water heater on the bath roof

60 feet below.  No need for a sound machine to lull you to sleep here!  The babble of the brook below in the gorge, birds everywhere, and, absolutely no sounds of people, or cars, or neighbors.

The bathroom was complete with shower supplied by the roof top solar water heater, built in sink, commode and all the fine amenities of any

Marilyn on the walkway

Marilyn on the walkway

B&B.  It is a short walk across a rope bridge from the room…but no need to wear a robe!  There’s nobody out here!

When we finished zipping, the kind folks at the nature center gave us a golf cart ride out to the B&B to take these photos.  I tried to get a feel for occupancy performance.  But I only got anecdotal info from the fellow behind the counter.  Mostly filled on the weekends during the good weather season (March-November) and some bookings during the week.  I estimate annual occupancy at about 25%.  At $300 weekdays and $325 weekends, that puts annual revenue at about $30,000…not bad for an unadvertised little surprise in the woods!  And what guest memories that can bring them back time after time and brag about it with their friends.  You can’t buy PR like that.

Imagine what it could be if people knew they were here!  If they were in the B&B directories, had B&B keywords in the right places on their website, marketed to past guests and included guest photos in their newsletters and blogs.  If they would make this unique lodging adventure a dominant feature on their website, with pages of photos, TripAdvisor testimonials, Facebook links with friends and Twitter exposure.

People should NOT have to stumble into this kind of adventure by happenstance.  A lesson for all of us innkeepers.  Scott

Is TRUST a Vanishing Value?

February 21st, 2010

Marilyn and I had the opportunity to visit Corrales, New Mexico, last week when we traveled to the Chocolate Turtle Bed & Breakfast.  Dallas and Nancy Renner listed their inn for sale, a gem of a lifestyle inn that has strong business.  The village of Corrales, just outside of Albuquerque, is right out of a movie.  Although only 20 minutes from the hub of Old Town Albuquerque, there are no sidewalks, no street lights, no traffic signals, about 7000 people, about 2000 horses and loaded with unique boutiques and GREAT restaurants (that’s another posting soon!).

Pottery Store-inventory

The Pottery Inventory

Nancy took us to a small pottery shop, however, which really prompted this posting.  Hanselmann’s Pottery shop doesn’t offer anything so unusual that any pottery purveyor couldn’t provide.  It’s inventory is adequate, colorful and full of the American Southwest style and colors that Marilyn and I enjoy.  We bought a large fruit bowl and, of course, I needed two of the large beer mugs in turquoise and earth tones.

But that is not what is unusual about Hanselmann’s.  Other than us shoppers, there are no people in the shop! There may be a few out back on their pottery wheels or however they make this stuff, but nobody in the store.  Want to buy something?  The prices are well marked and you just fill out a little piece of paper and slide it into the envelope along with your cash or credit card number and slip the envelope into the slot of the cash box on the table.  Totally on the Honor System! Totally blew me away!

According to Nancy, they have been doing it this way for years.  And my mind wandered to how this has application

The "Cash Register"

The "Cash Register"

to the innkeeping industry.  No…I don’t mean putting a cash box on the check-out desk…nor do I mean ignoring the good practices we all use as we take care of the fiscal responsibilities of our businesses.  But the TRUST. What a marvelous feeling to be TRUSTED.  What a compliment Mr. Hanselmann is giving his patrons…he TRUSTS them.  My next visit to Corrales (probably when the inn transfers) will find me again in the pottery shop.  He has won my LOYALTY as a repeat customer because he TRUSTS me.

Honesty is not a novel notion to me.  As a West Pointer, we live by an Honor Code that goes way down deep into our souls.  But in this era of crime, entitlement, lack of accountability, and self-centered greed, it can be difficult to earn TRUST.  But what a marvelous reward of loyalty and repeat customers.

A few ideas that come to mind for an Inn to develop trust:

  • Do what you say you are going to do.  Did you promise to make reservations?   Did you promise the upgrade?  Don’t forget.
  • Does your website really reflect what the inn really looks like?  Surprise your guests with MORE than they expect!
  • Are there signs that say “These (robes, mugs, towels) are for sale” to prevent theft?  Are your signs sending a message of distrust?
  • Is your cancellation policy unnecessarily strict?
  • Do you NOT trust kids or pets?  Do you NOT trust their parents?
  • Do you cancel a reservation if the deposit is not received on time?

Being trusted is an important element leading to loyalty.  And we all know that loyal guests are those that return time after time to visit us.

Wow…it really felt good for a potter who has never met me to TRUST me unconditionally.      Scott

Bed & Breakfast Memory Makers

January 29th, 2010

I don’t often spend much time watching the Food Network, but Marilyn does.  And a show with an interesting topic came on that got us talking.  “What is the best food you ever ate?”

We pondered on that and then started reminiscing about some great meals we had.  One with friends of ours in Santa Barbara two years ago before the PAII convention.  Outdoors on the restaurant’s patio… propane heaters overhead in the branches to take the chill off the evening… great wine from one of the vineyards we had visited that day… laughing… upscale fare with a flavorful Spanish creativity.

And the time we were in downtown Baltimore, at Tio Pepe’s (one of Marilyn’s favorites), an underground bistro with great Sangria, and a pine nut roll dessert.  Did I mention the Sangria?  A birthday favorite for her.

Even a great pizza at John’s in Manhattan, at lunch time before we dashed off to see Mamma Mia (I must admit I was an ABBA fan before it was chic) on Broadway.  Crisp crust, served in an old church complete with stained glass and murals…a New York City landmark and favorite for us.  Took the kids there one time.

Then it struck me that while trying to recall “the best food we ever ate”, it wasn’t really the food we were remembering, but the memory of the whole experience.  The food was made even better by the excitement of the location, the folks we were with, the intriguing atmosphere, the other delicacies we tried, the laughing, the holding hands …not just the food.

Isn’t that what all us innkeepers mean when we want to give our guests the full experience?  And if we can deliver, it creates memories.  We are not just beds, not just nice looking buildings.  The warmth of the welcome, the busy day out in the vineyards or at the historical site, the sincere smile when they sneak a second brownie, the breakfast… aahhh…breakfasts!  We had a guest stand on his chair one time to take a photo of his pumpkin waffle with the toasted almonds and roasted fruit.

Pennsbury Inn approach

Pennsbury Inn

Cheryl Grono, innkeeper at  Pennsbury Inn in Chadds Ford, PA., responded to a recent post about making a small cake with a balloon for a 90 year old guest, surprising him on his return from dinner, who then hugged her because he had never had a balloon before.  He will remember that moment…and so will Cheryl.

We innkeepers are the creators of memories.  And those guest memories will last forever and result in repeat guests.  And repeat guests are the lifeblood of our industry.

Any favorite memories?  I’ll bet it’s the whole experience that creates that memory.          Scott

Tax Time means Exit Strategy Time

January 21st, 2010

I hate this time of year when the thought of doing taxes pops into my mind several times a day, especially with all the reminders that bombard me.  H & R Block commercials, 1099′s and statements arriving in the mail, commercials of the scams of companies that can reduce your tax burden with the IRS.  W-2′s showed up yesterday from my payroll service.  AAAACCHHH!

But it is time to also self-reflect on an innkeeper’s plans to exit the Bed & Breakfast scene and understand the TIMING of that exit.  I have been a proponent of the 5 Year Plan to exiting the business, and the first 3 years is to ensure your taxes are clean and clear.  When you are in the due diligence process, the buyer’s representatives and lender will want to see 3 years of taxes…and you will want them looking spiffy!

Marilyn and I were innkeepers and fully understand the emotional pull to reduce income taxes each year.  There is definitely the temptation to expense (instead of capitalize) that new roof or charge up some restaurant visits as inn Travel & Entertainment expenses.  But if you plan on selling your inn within the next 5 years, there are preparations to be taken NOW to ensure the selling price is what your property deserves.

It all boils down to increasing Net Operating Income.  The value of your business activity is based on how much NOI your inn’s performance delivers.  At the “rule-of-thumb” cap rate of 10%, a $10k increase in NOI can result in a $100,000 increase in sale value.  Sacrificing a few short-term tax bucks for the big benefit is well worth the effort!

Here are a few ideas to improve your NOI:

  • Remove personal expenses from inn expenses, such as supplies and food
  • Report all revenues, including cash sales
  • Only pay yourself what you need…but have something in there.  If there is no payroll included in the expense report, a lender will insert some, perhaps too much, and reduce NOI.
  • Consider whether you are overstaffed and can reduce unnecessary payroll labor and associated withholding expenses.
  • Keep depreciation, income taxes, rent you pay yourself and other legitimate expenses in your expense schedule to avoid a buyer’s lender from inserting too-high estimates.
  • Capitalize major renovations and equipment purchases rather than expense them.  Your accountant can help you with appropriate practices.
  • Of course, do NOT let your marketing practices falter.  Keep increasing Occupancy and ADR!

I hate this time of year too.  But thinking ahead and keeping your financial records in order will grease the skids when it is time to exit the business.    Scott

Comments?  Do you have other NOI increasing ideas?

Great Hospitality Means Creating Memories

January 20th, 2010

One of the most thought-provoking sessions at the  Mid-Atlantic Innkeepers Trade Show and Conference last week was the general session featuring Terrie Glass, a story-teller from Leadership Solutions of Richmond, VA.  I’ve been to a number of sessions where the speaker usually addresses the big picture or offers platitudes of advice without really giving any hands-on, practical behaviors that are actionable or useful.

Not this one! After asking, and listing on a flip chart, what a “Good” lodging experience is (e.g. fair price, clean room, nice breakfast, etc.)  and then what a “Great” lodging experience is (e.g. personal interaction with innkeeper, a sincere welcom, attention to details, etc.) ,  she then asked everyone to think of the most “memorable” stay they’ve had at an inn.  And then she listed on a flip chart the “Why’s”…Why was this so memorable for you?    The answers to the memorable question varied quite a bit from the Good and Great list.

In fact, you can stay at an Inn that did NOT have all the details in order, but still have a most memorable experience that earns repeat stays.  Making Hospitality “Memorable”  boiled down to three concepts:

  1. Making the Personal Connection:  Attending to the emotional comfort of the arriving guest, which also builds trust.  Remembering the upcoming anniversary or the kids birthdays, or when guests arrive with a level of anxiety (after a long drive, meeting strangers, not sure whether the inn they’ve chosen will be comfortable, etc.).  Offering immediate and sincerely helpful comfort, with the personal connection, gives the guest a feeling of value and welcome.
  2. Delivering Positive Emotions:  Terrie spoke of a cruise she took with her elderly mom and the clan.  For over 2 hours around the dinner table, the family (grand kids included) interacted, joked, and told stories.  Terrie’s memory, however, is the look of total pleasure on her mom’s face as she watched her family share time together.  For Terrie’s mom, the positive emotion was the love for her family.  For our guests, it is the compliment we offer, or when the guest mentions their son making the swim team, our reply of  “Wow…I would really be proud if that were my son” evokes positive emotions from them.
  3. Taking Care of What is Relevant (to the Guest…not you!):  What is relevant to the guest may be very different than what is relevant to you.  For example, if a guest is (privately) worried about being able to get a hold of the babysitter at home during the night, she doesn’t want to hear that the house phone is for local calls only or that the last guest rang up costly long distance charges.  She would rather you perceived her real concern and offer relevant options to ease her anxiety.  What you worry about does not matter since it is not relevant to the guest.

We are pretty good at the hospitality thing in our industry.  But remembering the 3 important concepts of making EACH visit memorable will pay off in repeat business.

Do any of you have examples of how you made a guest’s stay memorable for them? Scott

Maryland Bed & Breakfast Association Extravaganza

December 11th, 2009

The annual meeting of the Maryland B & B Association had a one-day agenda that, in my opinion, rivals ANY B & B industry workshop for strength and usefulness of content. Held at Elk Forge B & B in Elk Mills, Maryland, in addition to the normal association business activities, the association hosted three content-packed experts that filled the session with useful and practical info that had attending innkeepers scribbling notes like crazy.

Don Farrell, Chief Cultivating Officer of Fresh Revenues, a MBBA Annual Meeting '09 Don Farrellfrequent and entertaining speaker on converting telephone inquiries into bookings at the last two PAII conferences, conducted a 3 hour workshop on developing loyalty among guests and the telephone techniques to maximize bookings. One additional booking a day, assuming $150 Average Daily Rate increases annual revenue by $90,000!  Here Don is calling an inn to demonstrate sound inn practices of phone call conversion.

In a time when every innkeeper is seeking to spend their marketing dollars wisely, Willow Coyle of bedandbreakfast.com offered expert advice on getting your Return on Investment with internet directories.

MBBA annual Meeting '09 Lisa, Dave & DanielleLisa Kolb, president and co-founder of Acorn Internet Services, detailed valuable and practical info on maximizing internet exposure with Google, the potential impact of the upcoming Caffeine algorithm shake-up that Google is expected to launch  in January (watch your rankings…they may be changing unexpectedly!), and maximizing the effectiveness of Social Media and its application to B & B’s.  Here Lisa addresses questions from Dave Balderson (Wayside Inn) and Danielle Hanscom (Brampton Inn).

This one meeting alone, with its practical and entertainingly motivating content, makes the price of membership in the MBBA a valuable investment.

Attendees…any comments?               Scott

Inn-cluding Your Passion

November 18th, 2009

I have the opportunity to see a lot of inns in Maryland. I am the (friendly) inspector for the Maryland Bed & Breakfast Association (MBBA). The Association strengthens its commitment to the full guest experience by ensuring that certain standards (usually focused on housekeeping and safety), are met by ALL of its members.

On my visit to the other side of the Chesapeake (I live on the Eastern Shore), I visited Butterfly Fields, a remote inn, serene and away from the noise of the highway. Dan and Lynda Ells have built (literally…by hand) their inn around their hobbies and interests. With their commitment to a life of self-sufficiency, the inn is energy efficient, with incredible insulation and solar features (Dan’s expertise). Lynda is a massage therapist and, together, they have built and operate “Goose at the Door Pottery”, a shop where they hand throw gifts and keepsakes for use and sale in the inn.

Guests are invited to the workshop (which, literally, has chickens, ducks, geese, and turkeys just outside the door!) to enjoy the crafts, perhaps take a class at the wheel, and have a story and a keepsake to take back home with them. What a great addition to the total guest experience!

And what a great way to put your non-innkeeping skills to good use at the inn. Scott

Managing Your Business with Less

November 2nd, 2009

I received a thoughtful note from Alice Erlandson (Thank You, Alice!) owner, with husband Tom, of The Oliver Inn in South Bend, IN.  Like many inns (and nearly ALL businesses!), innkeepers across the country are seeking out cost-cutting approaches to running the inn without sacrificing the quality of service to guests.  Here is her letter in its entirety:

Managing Your Business with Less

So…this has been a challenging year for us.  Sales have been down.  ADR is down.  Cash flow is negative  We still have guests to take care of and a large Victorian Mansion to restore and an acre of gardens to care for…how are we going to make it?

We needed to take a serious look at every penny we spend and see how we can make changes without changing our level of service to our guests.  Here are some things we are doing to make it through in this soft economy,

Employees: We’ve had to cut back our help and increase own own workload.

  • This is a great way to keep in shape, but it does take more of your time and energy.
  • Use this time, if you are cleaning rooms yourself for the first time in awhile to really look at what your guest rooms might need in the way of deep cleaning or sprucing up!

Utilities and Fixed Costs: You can’t do much about some of these.

  • We searched around and found a phone company that saved us $100 a month!
  • We’ve switched our light bulbs out to Compact Fluorescent and have seen our utilities stay even or go down!
  • Turn lights off when the inn is not occupied.
  • Be sure to turn lights on at night to give the inn that “lived in” look.  Make certain that all lights that are “always” on are energy savers, ie. compact fluorescent or LED.
  • Turn down water heaters during slower periods.
  • If you do your own laundry, try to wash more linens in lower temperatures.
  • All new purchases of equipment should carry an energy star rating
  • We also manage our heating and cooling very closely, especially when guests are not in the Inn.

Gardening Service: We kept them on for part of the year, but then we told our service that we hoped to have them back in the spring.  More of our time, less of our money, and we already owned a riding mower and other gardening equipment.  Cheaper than a tanning salon!

Menus for Breakfast: You can prepare gourmet breakfasts while watching your pennies!

  • Read the weekly food ads to see what is on sale and plan your menus around those seasonal items or store specials to help control your costs.
  • Look for in-store deals so that you can stock up on super sales!
  • Check out the local farmers market for deals on produce.

Marketing: Analyze your marketing efforts and be certain that your marketing investment is working for you.  One thing you cannot cut is marketing, but be certain that you are getting the best “bang for your buck”.

Maintenance: Now is the time to do some inexpensive maintenance to your guest rooms.

  • Make small repairs and keep things in good order, instead of replacing them.  Repair that leaky faucet rather than replace it.
  • Paint is an inexpensive way to spruce things up.
  • Big hotels are doing some remodels, and upgrades.  We need to keep up our Inns’ appearance and make sure our guests are having a great experience!

I’m sure you have ideas about what you can do to make it through these challenging times.  Things will turn around and we all can make it if we are careful and don’t forget to keep Marketing!

Alice Erlandsen,  The Oliver Inn

Cancellation Fees ARE Hurting Your Business…I Guarantee it!

October 15th, 2009

Have you seen the Expedia commercials that have aired the last couple of days touting NO fees for changes or cancellations? It’s almost true…from Expedia’s point of view.  If you hit their website, (“dot-coooommm”…they have built their brand to include a little jingle), you will note

  • “…unlike other travel sites, we won’t charge you a penalty.  There are NO Expedia change or cancel fees on hotels, cruises, cars, and virtually all flights and packages.”     [BUT:]
  • “Please bear in mind that while we [Expedia] won’t charge change or cancel fees, some suppliers [e.g. hotels] may impose non-refundable rate plans or fees that Expedia is required to pass along.  Such fees are highest when cancellations occur within 48 hours of your scheduled travel dates.”

Even though the hotels still have their cancellation fees, they have, historically, been quite liberal with their policies.  Usually a call before 6 pm on the day of arrival is sufficient to avoid a charge.

BUT THAT IS NOT THE IMPORTANT POINT HERE!

The expectation is being set in the consumer’s mind by Expedia that change and cancellation fees are flexible and do not have to be tolerated by the traveler.  Their caveat is on their website, but the commercials reflect NO fees for changes or cancellations…and that is what the travel market hears.

We innkeepers have been using cancellation policies and fees since the beginning of time.  We use such language as “we are a small property and changes and cancellations affect our business greatly”.   True…but the potential guest doesn’t care about you.  Here are some actual quotes from inn websites here in the Mid-Atlantic areamy comments are in BLUE:

  • “Written notice of cancellation seven or more days prior to arrival, a $25 service fee will be charged.  No shows or cancellations within seven days will result in a full night charge or a 50% charge of a stay which is 3 days or longer”.  Written notice? Who does that?  and what if the inn can re-book the room?  Double dipping?
  • “A 50% deposit, or the cost of one night, whichever is higher, is required to confirm your reservation.  Deposits for stays of 5 or more days are non-refundable“.  If a guest booked for 5 days, then changes plans, this guest could be penalized $600!  Why would I book there?  Any cancellation will cost the guest at least a  full night fee.  Ouch!
  • “If you cancel less than 21 days in advance of reserved date, deposit [50%] minus $25 fee if room rebooked.  If not rebooked, you are 100% responsible”.  21 days?  WOW!  No wonder people are waiting till the last minute to book…nobody can plan that far our with certainty…and 100% responsibility is too high a cost (and scarey!) for long term planners.

SO WHAT’S AN INNKEEPER TO DO?

It’s time to reconsider what YOUR policies are doing to you.  I GUARANTEE YOU ARE MISSING RESERVATIONS WITH STRICT POLICIES that penalize guests.  If they see these kinds of statements on-line (and they are almost ALWAYS on-line),  they will click into a different direction.  You won’t even know you missed them.  Here are some thoughts for consideration:

  • Do you even have to have a cancellation policy at all? Inns with strong corporate travel know that they cannot have penalties at all, except, maybe, for a no-show.  When a corporate traveler cancels at the last minute (their plans OFTEN change on short notice), these inns, holding back their disappointment at the lost sale, say with a smile in their voice “Sure, Dan…we’ll see you next time!”.  The goodwill reaps repeat rewards in the long run.  So why damage your leisure travel relationships with punishing policies?  Don’t you want them back someday too?
  • Are you using your cancellation policy as a profit center? The “if we can rebook the room” caveat is a hoax.  If you can’t rebook the room, it’s NOT because of the guest’s cancellation.  It is because of travel demand in your area.  And, if you intend to NOT relinquish the hoax,  I hope that you make more of an effort to rebook the room than to sit by the phone to wait for it to ring.  You will lose that guest as a repeater…is it worth it?
  • Is there a competitive advantage to being the ONLY inn in your association or region that does not have a strict cancellation policy? Guests shop around and will stop searching when they hit a site that meets their needs.
  • Is your cancellation date WAY TOO LONG?  Is 21 days too much?  (maybe NOT for a special event such as a college graduation or a wedding booking?).  Can you be selective on WHICH events or weekends are critical to have a strict cancellation policy and identify the rest of the year with a punishment-free policy?
  • If a guest cancels, is the $25 or $50 “service fee” really that important to you?  Is it really worth putting a sour taste in your guest’s mouth about your inn?  Do you really need behavior deterants?  Are they really worth it?
  • If you are thinking out of the box enough to relax your policies…promote it!  Put it on your website…in your next newsletter…in your next email blast to past guests…on the directories on-line.  Let people KNOW you are guest friendly! Expedia is.

The expectation is out there.  Expedia is reinforcing the mindset that change and cancel fees are for the convenience of the lodging facility…not the guest.  This is NOT the kind of economy that will tolerate financial punishments for every-day travel decisions.  We innkeepers know the importance of relationship-building and the value repeat guests bring us.  Don’t send the mixed message of financially punishing guests with a hospitable smile on your face.

Scott

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