Catégories
Accommodation Sustainable tourism

Greening American hotels: some practical measures implemented so far by the lodging sector

The number of certified green hotels continues to grow, but the eco-efficiency measures implemented vary widely among establishments. For many hotels, a sustainability strategy includes working towards carbon neutrality, community involvement, supporting conservation initiatives and participating in a range of certification programs. However, not all hotels are green, and often even basic measures have not been taken to improve performance, as outlined in the recent findings of the 2008 American Hotel and Lodging Association (AH&LA) and Smith Travel Research Report (1) (referred to as the AH&LA Report in this analysis). This study presents data based on a total of 10,350 responses, or 23% of the entire sector in the United States.

Measure 1: Linen/towel reuse programs

Linen reuse programs have emerged as one of the oldest and most popular forms of energy conservation measures since they directly result in cost savings on labour, water, energy and detergent use. This measure is an easy way to improve resource efficiency, and research suggests that 75% of guests who have the opportunity to participate in such programs, do (2). Furthermore, guests are more likely to reuse their towels when they know other guests are doing it, as the research shows that signs focussing on environmental benefits are less effective than signs that point out the level of participation of other guests. According to the AH&LA Report, 67% of establishments had a linen/towel reuse program in 2008, compared to 52% in 2004 (1). Analysis by price segment shows that 63% of economy hotels have adopted the program, while 76% of luxury hotels have. Larger hotels are more likely to implement this program than smaller establishments.

Measure 2: Liquid soap dispensers

Greenlodgingnews.com estimates that approximately ten billion shower amenity packaging pieces are thrown away annually by the world’s hotels (3). The installation of liquid soap dispensers is an eco-efficiency measure that saves 70% on waste production and reduces operational costs because cleaning staff do not have to replace amenities daily. According to the AH&LA Report, the use of liquid soap dispensers increased from 6% in 2004 to 22% in 2008 across surveyed hotels. Analysis by price segment shows that 15% of budget hotels, compared to 20% of luxury establishments, have installed liquid soap dispensers in their establishments, while the size of a hotel seems to have no effect on the rate of installation.

Measure 3: In-room energy management sensors

The UNEP estimates that the accommodation sector contributes 21% of all tourism-generated CO2 emissions globally (4). In addition, maintaining the heating, TV and lights in empty rooms can cost up to 20% of a hotel’s electricity budget. Many hotels have installed in-room energy monitoring systems in recent years in an effort to be eco-efficient. The manufacturers of some sensors report that the savings in energy costs due to monitors provide a return on investment within just one year. These monitoring systems function automatically and are time-savers for management staff, who do not have to manually adjust the controls in each room (5). Of course, energy use per-room can also be reduced if guests simply pay attention to switching things off themselves and if hotel managers book one floor at a time (6). This measure can help reduce energy consumption, especially during low occupancy periods. The AH&LA Report shows that, across the United States, 25% of establishments had in-room energy management sensors in 2008, compared to 15% in 2004 (1). By price segment, 38% of budget hotels had installed this tool, compared to 32% in the luxury segment. In terms of hotel size, larger hotels appear to have installed sensors in greater numbers than smaller hotels have.

Measure 4: Recycling programs

The implementation of recycling programs can be difficult since it depends on the availability of additional infrastructure and considerable logistics to deal with the waste collected (4). This is particularly true in remote and isolated areas. However, hotels are implementing recycling programs slowly, and trends suggest a general rise. According to the AH&LA Report, in 2008, 40% of establishments in the United States had recycling programs, compared to 32% in 2004 (1). A comparison according to price segment shows that only 21% of budget hotels recycle, compared to 56% of luxury establishments. It seems that mid-sized hotels with 20 to 129 rooms are less likely to recycle when compared to smaller hotels and those with more than 130 rooms.

Measure 5: Energy-efficient lighting

A lot of hotels have replaced their incandescent light fixtures, especially hallway lighting, with T5 and T8 fluorescent lamps. In many cases, government organizations provide incentives via subsidies and rebates to encourage this practice. According to the AH&LA Report (1), in 2008, 68% of all American hotels had energy-efficient lighting installed, and there were very few differences in implementation according to either price segment or room range.

Measure 6: Water saving programs

The UNEP estimates that tourists typically use four times more water when travelling, compared to staying at home (4). Some fixtures such as efficient bathroom faucets and dual-flush toilets can help hotels reduce their water use between 20% and 40%. The number of products on the market to improve water efficiency is on the rise and the U.S. Environmental Protection Agency has a voluntary partnership program called WaterSense, which labels designated products and services that conserve water. The AH&LA Report shows that water saving programs had been implemented by 46% of surveyed establishments across the United States in 2008. According to price range, 64% of budget hotels had done so, compared to 50% of luxury hotels. Analysis according to the size of the hotel shows no clear pattern in implementation; however, it seems that larger hotels are more active in saving water resources.

Conclusions

Like any business, a hotel needs to respect its triple bottom line in order to stay competitive. While green programs offer significant cost savings, the guest response to these programs (impact on loyalty, price sensitivity) can also provide a significant market opportunity (7). According to the Market Metrix Hospitality Index Survey (8), overall, guests who rank a hotel’s green program highly are willing to pay at least 7% more for their room compared to other guests. These same guests also stay longer, are happier with their stay and are more likely to consider the loyalty program as “very important” in selecting a hotel. Hotels with highly ranked green programs also experience half as many guest-reported problems (according to the same survey).

Forbes listed the following as America’s greenest hotels for 2008 (9):

  • Marriott New York City
  • Wyland Waikiki, Hawaii
  • Bison Quest Sanctuary and Spa, Montana
  • Seaport Hotel Boston
  • Hotel Triton (Kimpton), San Francisco
  • Lookout Point Inn, Arkansas
  • Banyan Resort, Key West Florida

Sources

(1) Smith Travel Research (2008) Lodging Survey. Lodging, Facilities, Trends 2008. Report prepared for the American Hotel and Lodging Association. Washington, DC, 245 p.

(2) Goldstein, N.J., Cialdini, R.B. and Griskevicius, V. (2008) “Room with a Viewpoint: Using Social Norms to Motivate Environmental Conservation in Hotels.” Journal of Consumer Research, Vol. 35, October.

(3) Greenlodging News (2008) “’Green’ Definitions Can Confuse Conscientious Amenity Purchasers.” www.greenlogingnews.com Last accessed 20 September 2008.

(4) United Nations Environment Programme, Sustainable Consumption & Production Branch (2008) Environmental Impacts of Tourism. www.unep.fr/scp/tourism/sustain/impacts/environmental/ Last accessed 20 September 2008.

(5) Butler, J. (2008) “The Compelling ’Hard Case’ for ’Green’ Hotel Development.” Cornell Hospitality Quarterly 49 (3) 234-244.

(6) Maycock, P. (2008) “Four easy ways to cut carbon and costs.” Hotel News Now. 28 August 2008. www.hotelnewsnow.com Last accessed 28 August 2008.

(7) Houdré, H. (2008) “Sustainable Hospitality: Sustainable Development in the Hotel Industry.” Industry Perspectives: A White Paper Series from Cornell University, School of Hotel Administration, The Center for Hospitality Research, No. 2.

(8) Barsky, J. (2008) Do customers really care about “green”? Market Metrix http://www.marketmetrix.com/ Last accessed 20 September 2008.

(9) Forbes Traveler (2008) “America’s Greenest Hotels 2008.” http://www.forbestraveler.com/resorts-hotels/green-hotels-us-2008-slide.html?partner=msnbc_greenhotels Last accessed 20 September 2008.

Catégories
Accommodation Sustainable tourism

Tendency of adherence to green labels in hotels across Canada

Improvements of environmental performance by the accommodation sector are not measured systematically and this makes it hard to estimate the extent of real change. In Canada it is certainly not uniform according to adherence to the programs detailed in Table 1. Although some hotels continue greening their performance, the sector is only at the beginning of reducing its ecological footprint. For example, if we compare the results of Table 1 to the number officially registered accommodation establishments in Quebec by the Corporation de l’industrie touristique du Québec, less than 2 % of the sector participates in any of these programs.

analyse_green_certification_JP

Green-Keys Eco-Rating Program

analyse_green_certification1_JPThe Green Key Eco-Rating Program was launched in 1997 and it is administered by the Hotel Association of Canada (HAC). The number of green keys recognizes participating establishments and more keys mean more « green » measures implemented. Although any establishment can apply for the label, the program is still designed for large hotels. Participation is comprised of a self-administered on-line audit that consists of 140 questions across 5 categories of operation. Since 2007 the HAC performs random on-site audits.

At present about 600 properties are registered with the program across Canada (Table 1). The aim is to reach 1000 by the end of 2008, which would represent 30 to 40 % of all hotels in Canada with 50 rooms or more. In March 2008 Ontario and British Columbia had the most hotels participating in the program (Table 1) and most were part of a chain and had a 3 key rating . Hotels with a five key rating are considered to have the highest standards in environmental management and social responsibility throughout all areas of operations set at an international standard for sustainable hotel operations (refer to list at the end for examples).

In Quebec labeled establishments are unevenly distributed on the basis of official tourist regions. Montreal has the highest number of establishments followed by Quebec and Montéregie, but some regions have no participants at all. 

Eco-rating programacross different tourism regions of Quebec.

Greenleaf Audubon

analyse_green_certification2_JPAudubon International’s eco-rating program is offered jointly with TerraChoice Environmental Marketing, Inc. and exists since 2000. Participating establishments are recognized by the number of green leaves (1 to 5) and more leaves imply more environmental measures implemented. Participants conduct a self-evaluation covering six key areas of operation that are analyzed by TerraChoice Environmental Services, who also direct the independent verification process and conduct random on-site spot checks of establishments.

Although any type of accommodation facility can join the program, in March 2008 only 44 were members in Canada and mainly in Manitoba, Nova Scotia and Ontario (Table 1). Most Canadian participating establishments had 3 leaves. The only two establishments in Quebec were in Montreal and each had two leaves. The low number of participants in a Canadian context is due to the popularity of the HAC’s green-key program although some hotels participate in both.

Réser-vert

analyse_green_certification3_JPIn November 2007, l’Association des hôteliers du Québec with its private and public sector partners announced its own program to recognize establishments who have implemented sustainable development principles. Participating establishments receive the logo of Thuya occidentalis, whose different colors represent the 3 pillars of sustainable development. Similar to the other programs, this one also involves an initial self-assessment of 140 specific operations in 10 categories. Any, accommodation establishment is eligible to apply. Given the program’s recent creation, statistics are not yet available to show participation rate.

 

 

LEED

analyse_green_certification4_JPThe most rigorous program for the built environment is LEED, administered by the Canadian Green Building Council. It is applicable to newly constructed and establishments in renovation and participants conduct an assessment of performance measures. Once registered, participants conduct an evaluation across various operational categories to obtain silver, gold and platinum certificates. In March 2008 there were six hotels registered in Canada, half of which were in Ontario (Table 1) and the highest-level of certification was gold.

Does the market care?

There is proof (at least suggested by large hotel chains) that being green means a good image, savings and net improvements of economic performance. As the market is starting to adjust to the « green revolution », being green will continue being important. Most studies also suggest a rising demand for green accommodation although how this translates in real figures in different destinations is not yet ascertained. However, it appears that the eco-coconscious traveler is no longer satisfied by symbolic environmental efforts such as opting to reuse towels.

European reports indicate that corporate social responsibility will become an even more important factor for the meetings and events sector over the next years and this trend appears to be the same in North America. Based on the 2008 Hotel Association of Canada / Fleishman Hillard Travel International Travel Intention Survey, greenlodgingnews.com reported that 29 % of business travelers compared to 21% of leisure travelers were prepared to pay 5 % more for a more eco-friendly stay. The same study also showed that 52 % of all travelers surveyed sought hotels with strong green practices « occasionally » or « as much as possible » compared to 46 % who said « rarely or never ». Interestingly 91 % of all respondents were not familiar with Canada’s Green Key Eco-Rating program. When asked if their organization had a green travel policy 60 % said no, 8 % said yes and 32 % did not know.

In the meantime the hotel industry needs to do what makes business sense. An establishment that is weak on both values and commercial competence will mean bad business in the future. The snapshot of adherence to green certification programs suggests that small hotels are laggards in environmental responsibility given that most of the hotels labeled today belong to chains, even if in reality many small establishments are actually improving their sustainability performance. The challenge to translate environmentalism into profits may be much higher for them. Given that tourists are not yet green enough means time is in their favor. There might be other forces at play that will push them in the « green » direction such as the prediction that energy prices could be 70 % higher in some Canadian provinces and landfills fees over the next five years.

All hotels must change their practices to move towards sustainable operations and there are literally hundreds of resources to help with the process today, including many examples of good practice.

Best practice hotels according to labels mentioned in this analysis:

Siwash Lake Ranch

The Fairmont Chateau Lake Louise

Hospitality Inns & Suites, Lloydminster

Monterey Inn Resort & Conference Centre

Trout Point Lodge

Aurum Lodge

E’Terra Inn

Endnotes:

Participation costs in programs is variable. For members to an organization, the costs are as follows to the aforementioned programs:

Green Keys of Hotel Association of Canada: CAD 350 (+ GST) annually per property.

Audobon’s Green Leaf: CAD 500 (+ GST) plus $ 1/room, for establishments with less than 50 rooms and CAD 800 (+ GST) plus $ 1/room for establishments for those with more than 50 rooms.

Reser-vert: Hotel Association of Quebec: For members it CAD 150 to enter the program and subsequently the program costs CAD 350 (+GST) annually.

Leedership in Energy and Environmental Design: The cost of participation is dependent on the size of establishment. For a hotel with less than 500 m2 surface area in Quebec certification would be around CAD 4200 (+ tax) plus registration cost CAD 1000 + GST). For establishments that are in renovation the fee is about 50 % less, including registration fee.

Sources:

– Audubon Green Leaf Eco-rating Program: [http://www.terrachoice.ca/hotelwebsite/indexcanada.htm], last accessed March 30 2008.

– Buckley, R. (2002) Tourism Ecolabels. Annals of Tourism Research, 29(1) p.183-208.

– Canadian Green Building Council: [http://www.cagbc.org], last accessed March 30 2008.

– Corporation de l’industrie touristique du Québec (CITQ) (2008): [http://www.citq.info/nouvelles/statistiques.asp] last accessed March 30 2008.

– Font, X. and Harris, C. (2004) Rethinking Standards from Green to Sustainable. Annals of Tourism Research, 31(4) p.986-1007.

– Hasek, G. (2008 a) Leed Gold-Certified E’Terra Inn is Natural Fit for Niagara Reserve. Green Lodging News, 02-06-2008. [www.traveldailynews.com], last accessed March 30 2008.

– Hasek, G. (2008 b) Canada’s Hoteliers Gather to Explore Green Trends, Best Practices. Green Lodging News, 02-26-2008. [www.traveldailynews.com], last accessed March 30 2008.

– Hospitality and Sales Association International Summer 2007 edition. Resources for Resourceful Hospitality Firms. p. 28-30.

– Hotel Association of Canada: [http://www.hacgreenhotels.com/index.htm], last accessed March 30 2008.

– Hotel Association of Quebec: [http://www.hoteliers-quebec.org/fr/accueil.php], last accessed March 30 2008.

– McDonald-Gibson, C. (2008) Des hotels écolos tendent la main aux voyageurs. Agence France-Presse, le jeudi 3 avril 2008.

– Reiser, A. and Simmons, D. G. (2005) A Quasi-experimental Method for Testing the Effectiveness of Ecolabel Promotion. Journal of Sustainable Tourism, 13(6) p.590-616.

– Terra Choice Environmental Marketing (2008): [http://www.terrachoice.com], last accessed March 30 2008.

– Verikios, M. (2007) CSR Higher on the business agenda. Travel Daily News, 19-10-2007. [www.traveldailynews.com], last accessed 19 October, 2007.

– Verikios, M. (2008) Focus on environmental responsibility within meetings industry. Travel Daily News, 09-04-2008. [www.traveldailynews.com], last accessed April 10, 2008.

Catégories
Sustainable tourism

Assessing the Demand for Sustainable Tourism

Rachel Dodds, Director, Sustaining Tourism, & Assistant Professor, Ryerson University and Marion Joppe, President, Tourism Environment, & University Research Chair in Tourism, University of Guelph are assessing the demand for sustainable tourism in this article.

Although there is no question that tourism needs to be sustainable, the actual demand for sustainable tourism is difficult to assess as most figures reflect anecdotal evidence of market share. In recent years, a number of surveys have assessed the demand for more sustainable forms of travel and, in some instances, a willingness to pay and/or financially offset the impact of respondents’ travel.

A number of studies have shown that consumers are becoming more interested in sustainable forms of tourism. In Europe, 95% of Swiss tourists consider respect for local culture to be highly important when choosing a holiday(1) and approximately 87% of respondents in a 2004 responsibletravel.com survey indicated they were also interested in locally produced food, local culture and using local guides when on holiday. A 2002 survey commissioned by the Association of British Travel Agents(2) found that, for 87% of respondents, it was very important that their holiday not damage the environment and, for 76%, that it benefit the people of the destination they were travelling to (for example, through jobs and business opportunities). According to National Geographic Traveller(3), there are 55 million Geotourists in the United States who are environmentally and socially responsible. Geotourists are defined as having “ceaseless expectations for unique and culturally authentic travel experiences that protect and preserve the ecological and cultural environment.” Of these travellers, 38% would be willing to pay a premium to patronize travel companies that use sustainable environmental practices (although it should be noted that only 6% of US travellers take holidays overseas).

It would seem that 2007 was the year when everyone jumped on the “environment bandwagon,” with contradictory results. Most optimistic, a Lonely Planet poll of 24,500 consumers from 144 countries stated that 93% of people said they would or might purposefully partake in environmentally-friendly travel in the future(4). Travellers who consult Lonely Planet are already likely to be much more sensitive to sustainability issues, which accounts for this high percentage that is not supported by other research. For instance, in April 2007, the online travel community, TripAdvisor(5), surveyed 1000 travellers worldwide. Of these, 38% said that environmentally-friendly tourism is a consideration when travelling, 38% had stayed at an environmentally-friendly hotel, 9% specifically seek out such hotels, 34% are willing to pay more to stay in environmentally-friendly hotels and 37% are willing to pay a premium of at least 5-10%. Perhaps of greater long-term concern to the travel industry was the finding that 24% believe air travel should be avoided.

An October 2007 study by TNS Travel & Tourism of over 6,000 people in Great Britain, France, Germany, Italy, Spain and North America(6) concluded that the willingness to pay to offset the environmental costs of their holiday ranged from a low of 2% for Germans, to a high of 12% for Spaniards. With regard to taking steps to reduce their environmental impact, the Italians lead all countries with 32% willing to switch to greener plans, while the United States lag well behind other countries with only 16% expressing such a willingness.

In an American STI survey(7), 75.4% of respondents who are self-declared environmentally-oriented consumers indicated that they were willing to pay $1-20 extra per ticket to mitigate the greenhouse gas effects of their travel and 76.7% said they would switch online travel sites to one that made contributions on their behalf to offset the portion of their emissions. The TNS Travel and Tourism survey was thus less optimistic about the attitude of Americans than the earlier STI study and the survey undertaken by the Travel Industry Association of America (TIA) in 2003(8). The TIA study suggested that more than half of all US adults would be more likely to select an airline, rental car or hotel that uses more environmentally-friendly products and processes. Yet only 14% said their actual selection of a supplier would be influenced by the supplier’s efforts to preserve the environment. In terms of products, 13% would be willing to pay more to use green products – although fully 56% said they might. The amount or rate of the fare premium seems to be the source of their hesitation: 76% would pay less than 10% more per usage, with the majority indicating they would pay less than 5% more.

Compared to their American neighbours, Canadian “travellers express a willingness to take personal action. One-third say that they would switch from a preferred holiday destination to another that supported sustainable tourism, while four in 10 would try to find and use a travel agency that adheres to environmentally sensitive guidelines. And over one-quarter (28%) say they would pay a premium for an ethical and sustainable holiday.”(9) Research conducted by Dodds & Leung(10) suggests that 25% expect travel agents to provide information on climate change and carbon-offsetting options.

While it has been suggested that 44% of British travellers would likely choose an airline with a reputation for fuel-efficient planes(11), Tiscali(12) found that 67% would not even be thinking about the impact their summer holidays could have on the environment. Although consumers may indicate that they expect environmental and social issues to be taken into consideration on their holidays, they do not take it upon themselves to ensure these criteria are being met. Responsibility for ensuring that tourism is more sustainable falls into the hands of the operator. In the UK, over 80% say tour operators should be responsible for preserving the local environment and culture and ensuring that local people benefit from tourism, and the same percentage is more likely to book a holiday with a company with a ‘responsible’ travel policy – a 28% increase since 2001(13). A report by Tearfund(14) declared that 55% of consumers believe that travel agents have a responsibility to provide the information, while 48% think tour operators should provide it.

So what now? Are industry and government moving in this direction?

Although consumers may expect to see social or environmental considerations addressed in the brochures and Websites of operators and travel providers, they do not currently demand these when booking travel packages because many operators simply do not offer responsible/sustainable travel options.

To further the sustainability agenda within the tourism industry, there are a number of recommendations. First, governments should focus their capacity-building efforts on suppliers, using methods like legislated compliance (e.g., environmental, reputation and business probity) and ensuring that resources are available for supplier training and learning and, where needed, filling resource gaps. Second, there is a need to increase public-private partnerships to train the tourism sector in environmental and social awareness and mitigation strategies and industry associations should offer incentives and reporting guidelines. Governments and industry alike need to support training and the sharing of best practices while encouraging industry associations to make adherence to sustainable or responsible tourism policies a condition of membership and to report on progress.

Third, with greater consumer awareness of issues such as climate change, the demand for more information is growing. Demand for sustainable tourism products and services may also grow, if the industry starts to offer more sustainable choices to clients. Businesses can diversify and gain a competitive advantage.

Finally, there is a need to encourage corporate social responsibility reporting from tour operators, airlines, cruise lines, hotels and destinations so that they can understand the impact they themselves are having. Reporting will also provide measurable criteria to allow for comparison of companies and destinations.

Sources:

1. Switzerland Travel Writers and Journalism Club, cited on the Fair Trade in Tourism South Africa Website. Retrieved July 5, 2005, from http://www.fairtourismsa.org.za/fairtrade/index.html
2. MORI (2002). “Package Holidays 2002.” London: Association of British Travel Agents (ABTA).
3. Travel Industry Association of America (2003). “Geotourism: New Trend in Travel Study.” Prepared for National Geographic Traveller, October 2003.
4. Travelmole (2007). “Travellers Back Radical Moves to Protect Environment.” Retrieved August 8, 2007, from http://www.travelmole.com/stories/1121133.php.
5. TripAdvisor (2007). “TripAdvisor Travelers Keen on Going Green.” Retrieved January 16, 2008, from http://www.tripadvisor.co.uk/PressCenter-i120-c1-Press_Releases.html.
6. TNS Travel and Tourism (2007). “Quarter of holidaymakers say they’ll switch to greener plans.” Press release. Retrieved January 16, 2008, from http://www.tnsglobal.com/news/news-4078B2FF93A14AD084EE03C776EE6009.aspx
7. Anavo & STI (2004). Retrieved July 5, 2005, from http://www.sustainabletravelinternational.org/enewsletters/february05travelreport.html
8. TIA (2003).
9. TNS Canadian Facts (2007, December 4). “Canadian travellers express willingness to change their travel behaviours owing to environmental concerns: survey”. Press release. Retrieved January 16, 2008, from http://www.tnsglobal.com/news/news-4CEBC86E3705458FBD60A0D5D960E94A.aspx
10. Dodds, R., & Leung, M. (2007). “Climate change awareness in the tourism industry.” Conference Proceedings TTRA Canada, October 18-20, 2007.
11. TNS Travel and Tourism (2007).
12. Tiscali (2007). “Summer Lifestyle Report 2007.” Retrieved January 16, 2008, from http://www.tiscali.co.uk/presscentre/press_release/2007/july/071807summerlifestyle.html
13. Taylor Nelson Sofres (2004). Responsible Travel ‘Had Enough’ Survey. Retrieved July 5, 2005 from http://www.responsibletravel.com/Copy/Copy101763.htm.
14. Tearfund (2001). “Worlds Apart – A call to responsible global tourism.” Middlesex, UK

Catégories
Products and activities

A new trend: Culinary team building

Much in demand by companies, culinary team building activities were named one of the top ten meeting trends of the year by Benchmark Hospitality International. On the menu: challenges like creativity, communication, conflict resolution, time and resource management and cooperation. The result: new friendships, a more unified team and delicious meals!

This trend is closely associated with another, dubbed “Work hard, play hard.” In fact, Benchmark notes that a bigger slice of meeting and convention budgets is being allocated to leisure and team building events. Though companies are still demanding more from their employees, they are also recognizing the need to balance this with fun activities like a round of golf, a spa visit, or even a cooking class. Microsoft, Westin, KLM, eBay and many other corporations are sending their employees to the kitchen.

A simple recipe for cooperation

Team building sessions can take a variety of forms, but they are often associated with physical activities, sometimes extreme in nature, that are not necessarily suitable for all employees. Golf, rafting, treasure hunts and role-playing are just some of the ways in which employees can accomplish something together outside the workplace. Unlike golf, which is appeals primarily to golfers, and rafting, which is too extreme for some people, cooking lessons are a simple, relatively inexpensive and highly accessible way to get people together. Furthermore, culinary activities focus more on cooperation than other, more competitive, activities do.

Delicious benefits

Like any organization, a cooking class follows a system: to succeed, participants must set deadlines, use limited resources, make decisions and cooperate. In the kitchen, individuals assigned different roles are put into groups to create a product, in this case, a meal. Participants share responsibilities and learn to appreciate the individual skills of each team member as they work towards a common goal: grilled lamb, sautéed mushrooms or a rich chocolate sauce!

Events can be customized to meet the goals and budget of each specific group. Another very popular option is to have the experience include an opportunity to work with a renowned chef.

Cooking is an enjoyable activity that everyone is capable of doing. In fact, one’s prowess in the kitchen is in no way related to one’s tasks in the workplace; roles are sometimes reversed, stereotypes fall by the wayside and a new group dynamic can emerge. Since the kitchen is a familiar environment and food is a universal language, people who cook together can become closer in a way that endures beyond the team building exercise itself.

The secret to success: Planning and consistency

  • To be successful, a team building activity begins long before the session itself, which must be well planned. Ideally, a team of employees should be formed to organize the event.
  • For maximum effect, the activity should be consistent with the company’s overall organization. In other words, its corporate culture, values and internal practices should underscore the team concept on an ongoing basis.
  • Participation will be greater if the team building activity is organized around a business goal that all employees can contribute to.
  • To take full advantage of the potential of team building, organizers must set real work goals, determine how the learning will be integrated into the workplace and decide what type of follow-up will be done, all before the activity even takes place. Doing so will lead to better planning.

A poorly planned team building activity can lead to negative consequences. This can happen if the event does not complement the company’s usual work environment. For example, if the company normally rewards individual efforts, an activity to build team spirit will likely have no impact and even strike employees as a waste of time. Similarly, if an event lacks follow-up or is not related to concrete, consistent actions in the workplace, it could well damage employee confidence, motivation and productivity.

Some examples

  • CEO Chef is first and foremost a team building company. Following a short introduction and some safety tips, participants form teams and name a leader. Then the workshop leader presents the “culinary challenge.” Teams must prepare the food according to the instructions (which are often far from complete). The goal is team work, creativity and trusting others. After the cooking, the workshop leader leads a discussion about the lessons learned. CEO Chef comes to the convention or meeting site and brings all the equipment needed for the team building activity.
  • Along the same lines, Recipe for Success has a very diverse menu: sushi, chili, chocolate, ice cream, and even ice sculptures! Other outfits are Hands on Gourmet and Parties that Cook.Other companies like Gourmet Retreats in California and Tall Order in Vancouver specialize in a variety of culinary experiences, with team building being just one of their activities.
  • The Bellagio Hotel in Las Vegas is currently building an enormous kitchen that will be used exclusively for classes and demonstrations as well as team building activities.
  • The Institut du tourisme et d’hôtellerie du Québec (ITHQ) and the Académies Culinaire de Québec and de Montréal offer cooking classes to private groups and open their facilities to companies who wish to hold team building events.
  • The Québec Resorts and Country Inns network offers culinary team building as one of the indoor activities available at its establishments.
  • Montreal outfit La Cuisine de Lili Margot is a place where guests help make their own meal with the help of a chef. It is also available for team building activities.

Take the plunge!

With its positive outcomes, accessibility and user-friendliness, culinary team building seems to be making a name for itself. Participants gain a better understanding of their team’s strengths and challenges, as well as insight into how to manage its dynamic. And, of course, the highlight is the delicious group meal that follows.

The phenomenon has even reached Quebec. However, while there are some exciting initiatives, it is not clear that the supply is ready to meet the demand of meeting and convention organizers. There is definitely room for an organization to develop such activities for conventioneers and business travellers in Quebec. Of course, though hotel owners cannot simply become group leaders of team building activities overnight, they can certainly open the doors of their kitchens and develop such events in partnership with specialized companies, organizational psychologists or other professionals.

Perhaps the idea should simmer for a while…

Sources:
– Healthfield, Susan M., “Keys to Team Building Success,” About.com: Human Resources.
– HotelOnline. “Benchmark Hospitality’s Top Meeting Trends for 2007,” March 6, 2007.
– Vallerand, Nathalie. “Drôle de team building!” Affaires Plus, December 2007.

Websites:
www.recipeforsuccess.com
www.handsongourmet.com
www.partiesthatcook.com
www.tallorder.ca/retreat-programs
www.desmondgv.com/conference/team_cook
www.academieculinaire.com
www.reunionschampetres.com
www.lilimargot.com

Catégories
Accommodation etourism and technology

Wireless access in hotels: luxury or necessity?

Over the past few years, hotels have invested heavily in order to satisfy their clients’ internet access needs. However, although the demand is obvious, customers’ willingness to pay is less so. Also, because a growing number of clients now travel with laptops, wireless networks are becoming increasingly popular. Do hotel owners have to resign themselves to losing some of their customers if they fail to provide these high-tech amenities? A survey of American business and leisure travellers, conducted by Yesawich, Pepperdine, Browne & Russell (YPB&R), yielded some interesting results.

An expanding service

Around the globe, an ever‑increasing number of places now offer wireless internet service (wi‑fi). According to an ABI Research study, the number of wi‑fi hotspots worldwide will grow by over 25% in 2007, for a total of 179,500 of those areas so beloved by laptop owners. About 72% of them are found in North America and Europe, but the Asia‑Pacific area is showing rapid growth in that respect.

It’s not just the offer; the interest on the part of internet users is also rapidly expanding. In addition to the burgeoning number of internet subscribers there is an astonishing growth in wireless use, as people become more and more used to going online to check the internet and e‑mail.

The trend reaches accommodation

The hotel industry is well positioned to make the advantages of wireless internet available to its clientele. There are currently 46,000 wireless hotspots in various kinds of accommodation establishments. This amenity confers an obvious competitive advantage that many large hotel chains are eager to acquire. Some operators also use wireless networks for their internal communication.

Two recent surveys conducted in January 2007 by YPB&R shed some interesting light on the relative importance of wireless internet service in hotel rooms. The first survey was conducted on 304 leisure travellers, while the second focussed on the same number of business travellers. Both samplings surveyed American travellers who had travelled over 120 km from their home and spent at least one night in commercial accommodation.

Internet in the room

Clearly, the internet is becoming an essential service and, increasingly, clients expect it to be offered free of charge. Business travellers more or less demand high‑speed wireless internet access in their hotel room (Figure 1). Over 39% of business travellers surveyed said that this free service is extremely important, and 46% of leisure travellers said it was very important (see ratings in columns 4 and 5). The stated importance of this service to travellers decreases significantly as soon as there is a cost attached to it.

CP_2007-05_wifi_htl_grphq1

Since an increasing number of travellers use laptops, customers obviously prefer wireless internet service. However, both clientele segments still displayed significant levels of interest in having wired connections in their rooms (Figure 2). However, it is to be expected clients will increasingly prefer wireless access.

CP_2007-05_wifi_htl_grphq2

When questioned about the importance to them of knowing that an accommodation establishment had a public space with high‑speed internet access, almost half (49%) of the business travellers surveyed (compared to 36% of leisure travellers; see Figure 3) felt this amenity was very important as long as it was provided free of charge. Travellers who are prepared to pay for this type of service are in the minority.

CP_2007-05_wifi_htl_grphq3

As soon as a cost is attached to internet access it becomes clear just how much travellers expect to receive it for free (Figures 4 and 5). Interestingly enough, 9% of leisure travellers not only refuse to pay for high‑speed internet but would quite simply stay elsewhere where the service is provided for free. Almost one quarter (23%) of business travellers feel the same way.

CP_2007-05_wifi_htl_grphq4

The majority, or 58%, of leisure travellers have less definite opinions: although they do not necessarily want to pay for internet access they would not change establishments in order to get it for free. However, 37% of business travellers would. Regardless of the type of travel, one out of five feels that $5 a day or less is an acceptable amount to pay for this type of service. Only 2% of tourists and 7% of business people would pay $10 or more.

CP_2007-05_wifi_htl_grphq5

There is one final factor that only affects business travellers, and that is the availability of Internet access in conference rooms. Roughly 44% feel that high‑speed wireless service is very important when it is provided for free, compared to 24% who still think it is important even if there is a charge for that service.

CP_2007-05_wifi_htl_grphq6

As the number of wi‑fi hotspots grows they will become an increasingly large part of consumers’ everyday life. In fact, a number of cities are working toward turning some of their neighbourhoods into wi‑fi areas, with either paid or free access. For instance, in September 2006, Toronto’s financial district went wireless. Industry players, particularly hotel owners, need to adapt to this trend because clients are becoming ever‑more demanding in that respect.

Catégories
Accommodation Around the world

Getting Out of the Hotel Business and into the Business of Hotels

Our expert, M. Michael Nowlis from Tourism Control Intelligence, traces three related trends that have revolutionized the global hotel industry over the last 25 years.

It begins by chronicling the emigration of hotel assets from American ownership to foreign investors in the 1980s and their subsequent repatriation starting in the mid-1990s. Second, it examines how the management focus of large international hotel groups has shifted from a real estate orientation to an emphasis on brand management. Finally, the article explains how this business reorientation resulted from the increasingly shorter planning horizons of global investors.

The Great American Sell-off

Recent reports in the press speculate that InterContinental Hotels Group (IHG) will be the target of a US$ 11.2 billion takeover bid in the coming months. The stratospheric price tag stuns even seasoned industry analysts who have followed hotel mergers & acquisitions for decades. IHG has an impressive portfolio of internationally recognized brands – InterContinental, Holiday Inn, Crowne Plaza and Indigo among others. The company is well diversified in terms of market segments and global coverage. Nonetheless, IHG’s 60% increase in share price from August 2006 to January 2007 raises numerous issues concerning market speculation, quality of management and company financial fundamentals. Industry analysts predict an American REIT (Real Estate Investment Trust) or private equity group will make an unsolicited offer of 1500p for outstanding IHG shares during the first half of this year. Such an offer would represent an 80% premium over the August share price (840p) on the London Stock Exchange.

An IHG takeover would be significant for reasons in addition to the lofty price. The two most frequently cited contenders are US investment firms – Barry Sternlicht’s Starwood Capital and the Blackstone Group, a private equity firm with extensive hotel assets. The acquisition of IHG by American investors would bring the international hotel industry full circle, reestablishing North American dominance in the global lodging sector.

The American withdrawal from international hotel markets began in 1981 when Pan American Airways sold its InterContinental division to Grand Metropolitan, a British food and hotel group. The sale sparked a prolonged sell-off of North American hotel companies to foreign investors. Most notably, Holiday Inn, the world’s largest hotel company at the time, was sold to England’s Bass Brewing Company in 1987.

The InterContinental sale sparked another trend that would radically transform the travel industry over the coming years. Airlines began to shed their hotel assets to focus on core transportation activities. Within a period of a few months in 1987, Chicago-based United Airlines sold its Hilton International, Westin and Camino Real hotel subsidiaries to British and Japanese investors. In the following years, all of the world’s major airlines liquidated their lodging divisions. Travel industry executives came to reject the conventional wisdom that airlines and hotels, operated by the same company, were strategically complimentary business units.

Asian investors were particularly eager to acquire American hotel groups. Hong Kong-based New World Development purchased the Ramada International, Renaissance and Stouffer’s hotel companies. Regal, another Hong Kong group, acquired Richfield, one of North America’s largest management companies with a vast portfolio of hotels flying Sheraton, Hilton, Choice and Holiday Inn flags, among others. Dubai’s Kingdom Hotel Investments went on a Canadian shopping spree, picking up Delta and CP Hotels, as well as taking significant positions in Four Seasons and Fairmont.

While Asians were focusing on the luxury segment, French investors turned their attention to the US budget sector. With its purchases of Motel Six and Red Roof Inns, Groupe Accor acquired more than 1000 lodging establishments in the US and Canada.

As one hotel company after another was sold to foreigners, North American investors were accused of an obsessive focus on short-term profits. Analysts claimed that Asian and European investors with longer planning horizons would reap handsome returns further down the road. American impatience, it was argued, was allowing foreign investors to purchase the crown jewels of the global hotel industry at prices that were likely to appreciate at supernormal rates of growth.

Coming Home

Just as the American sell-off appeared to have reached the tipping point, a curious thing happened. In 1994, a group led by little-known Starwood Capital and Goldman Sachs purchased Westin from the Japanese Aoki group, returning the company to US ownership. While Aoki had liquidated some non-strategic assets, the $537 million selling price was approximately a third of what the Japanese had paid United Airlines for the company in 1988. Analysts claimed the Westin takeover was an opportunistic acquisition that did not portend a trend in hotel asset repatriation. It did not take long, however, to prove them wrong.

In 1997, Marriott purchased Renaissance, Ramada International and New World Hotels from their Hong Kong-based proprietors. More recently, Hilton Corporation bought Hilton International, its British based namesake, for $5.7 billion. The Hilton acquisition reunited the company 42 years after the international division had been spun off to Trans World Airlines and nearly 20 years after it moved its headquarters to the UK.

American investors are not known for tiptoeing into business markets any more discreetly than the US Army tiptoed into Baghdad. Such was case with their return to international hotel investment. Not satisfied with merely reclaiming « American » hotel companies, US investors went on a shopping binge, acquiring a vast array of international lodging firms. Sheraton purchased CIGA, the Rome-based company that maintained a virtual monopoly on Italy’s upscale hotel market. The Carlson Companies, parent of Radisson Hotels, purchased Regent International, the Hong Kong-based hotel group that had established Asia’s reputation for luxury hotel keeping. Starwood picked up Le Meridien Hotels, a chain founded by Air France and sold to British interests in 1994. Starwood also acquired Hotels du Louvre, Europe’s 2nd largest hotel company which included the upscale Concorde brand.

Shorter Investment Planning Horizons

Have American capital markets given up short-term investing to concentrate on long-term asset appreciation? Nothing could be further from reality. The return of US dominance to hotel equity markets manifests the economic globalization of international investment activity in general. Investors of all nationalities are calculating risk and return for increasingly shorter planning horizons. In uncertain times, why would Hong Kong investors wait several years for investment returns when the Shanghai Composite Index was up 122% in 2006? Bourses in Peru, Vietnam and Venezuela appreciated at168%, 144% and 156% respectively last year. In the interconnected and interdependent world of the 21st century, investors from Albania to Zambia are using the same investment criteria to identify the most lucrative opportunities in global markets. Calculations no longer focus on the net present value of expected cash flow for decades to come. The key is to assess appreciation of asset values (real estate or management contracts) next year or even next month.

The Hotel Washington in the US capital provides an illustrative case study of this trend. Gal-Tex, which owned the hotel for 65 years, sold it to Westbrook Partners for $120 million in the spring of 2006. Barely six months later, Westbrook turned the property over to Istithmar Hotels for $150 million, reaping more than $1 million profit for each week it had owned the hotel.

The Savoy Group in London provides an even more astonishing example of such rapid-fire turnover of trophy assets. The Savoy Hotel and its three sister properties with a total of 772 rooms were purchased by the Irish investment group Quinlan Private in May 2004 for $1.36 billion. The 226-room Savoy Hotel was valued at approximately $380 million at the time of sale. Within a few months, Quinlan sold the Savoy to Kingdom Hotel Investments for a reported price of $475 million. Measured by the $1.8 million per room price tag, the sale represents one of the highest prices ever paid for a hotel. While Quinlan had been widely criticized for overpaying for the Savoy Group, the acquisition provided a $95 million profit on the sale of just one hotel that it owned for less than a year.

From Real Estate to Brand Management

The plethora of hotel transactions also manifests the value of non-tangible assets in the hotel industry. As lodging companies divest of real estate, the value of management contracts, franchise agreements and internationally recognized brands has become increasingly easier to assess. When Hutchinson Whampoa, the proprietor of the Hong Kong Hilton, demolished the hotel in 1995 to build a commercial office complex, it was obliged to pay Hilton $125 million to buyout the remaining 20 years of its management contract. In a bizarre paradox, the sum was not being paid to manage the hotel but rather to not manage the hotel. In testament to the potential value of a management contract, Hilton made clear that it did not want a payment of $125 million. The company preferred a continuation of the management contract. In the end, Hilton was legally obligated to vacate the premises and accept the settlement. The case illustrates, however, the radical changes that have turned the hotel sector upside down.

The growth of franchising has further altered the basic structure of the industry. While franchising of lodging establishments was pioneered by Holiday Inn’s standardized motels in the 1960s, only recently have upscale international groups been willing to permit owners to manage their hotels under a prestigious corporate banner. Almost all of the major international hotel companies now engage in franchising as a capital-free vehicle for rapidly growing their brands. The Carlson Companies have taken the concept to the extreme, having sold all of their hotels and given up most management contracts. The group now focuses almost exclusively on franchising its Regent, Radisson, Park Plaza and other hotel brands.

As hotel franchisers and management companies put increasing emphasis on international product recognition, brand management is becoming the critical skill for competitive advantage. This revolution has been manifested in recent years by the selection of brand management professionals (rather than hoteliers) to head the world’s largest lodging companies. Ian Carter, President of Black & Decker EMEA was appointed Chief Executive of Hilton International in 2005. When Hilton Corporation acquired the company the following year, Carter was the only top executive retained by the parent company, where he now serves as Chief Executive Officer for international operations.

Andrew Cosslett, President of Cadbury Schweppes EMEA, was named head of InterContinental Hotels about the same time Carter joined Hilton. The following year, the logic for hiring an executive from the confectionary industry to head a hotel company was explained in a CNBC broadcast. Interviewer Ross Westgate asked Cosslett, « Because you manage hotels now rather than own them – you’ve sold a lot of the assets off, so is it now brand management – is that essentially what you do? » The new chief executive replied, « That’s really our focus. »

When Starwood Hotels founder Barry Sternlicht decided to step down as Chief Executive Officer, none of the short-listed candidates to replace him were from the hotel industry. Steven Heyer, President of Coca-Cola was eventually recruited to assume the CEO position at Starwood, primarily for his branding prowess. Shortly thereafter, Starwood recruited Javier Benito, President of Coke’s US retail division to serve as the company’s Executive Vice President.

While peddling Coca-Cola in supermarkets may appear greatly removed from selling St. Regis suites on the web, the success of both depends on the effectiveness of brand management. The fact that executives with no hotel experience are increasingly recruited to manage the world’s largest lodging companies has significant implications for hoteliers, investors and educators. If branding skills are the most important qualifications for heading a global hotel company, what is the future of the industry? Where is the value in a hotel company?

Traditional hotel executives may scoff at such trends but stockholders are euphoric. The recent 60% rise in IHG share price has persuaded investors that hotel companies need a new breed of leader to maximize return on investment. If the IHG takeover bid is successful, providing stockholders an 80% share appreciation in less than a year, it will be difficult to argue with them.

Conclusions

The increasing divergence of hotel ownership (real estate), operations (management) and marketing (brand distribution) will intensify in the coming years. « Hotel management » will refer only to those activities that directly impact above-GOP (Gross Operation Profits) controllable expenses. Private equity funds, REITs and institutional investors are dominating the hotel real estate markets. Franchisers are achieving competitive advantage in sales and distribution. Increasingly, companies once considered at the core of the lodging industry are getting out of the hotel business and into the business of hotels.

Catégories
Accommodation Issues

Restaurant industry in change: be proactive!

New regulations are being introduced in the restaurant industry. Now that consumers want to eat better and know more about the origins and composition of their food, some lawmakers are taking action. Not to be outdone, Canada will likely follow suit and pass its own new regulations in the near future. The hotel and food service industries can wait and then react to such legislation, or businesses can, as some chains have done, be proactive and take advantage of this trend to distinguish themselves from the competition.

New York City gets things started

The New York City Department of Health and Mental Hygiene has unanimously voted to phase out the use of artificial trans fats* in the city’s 24,000 restaurants by July 2008. In another first, the same department has also adopted a measure requiring restaurants with standardized menus (in other words, approximately 10% of all restaurants) to post calorie information on menus or menu boards. Although New York is the first city to adopt such regulations, if the large number of states and municipalities currently considering such measures is any indication, this is indeed a growing restaurant industry trend.

Reactions to these measures have been varied, but the NYC health department maintains that 95% of the comments received during the public consultation process supported the proposal. Complying with these new regulations may be onerous and costly for many establishments. For major restaurant chains, changing a recipe is a major logistic challenge. In addition, posting the number of calories on menus not only involves research and printing costs, it can create a crowded display.

Three days after NYC’s announcement, the Loews hotel chain was the very first such chain to announce its intention to eliminate artificial trans fats from all restaurants, shops and mini-bars in its 18 US and Canadian properties by June 2007. Restaurant chains like Taco Bell and KFC are preparing similar strategies, while Wendy’s International has already phased out trans fats from its 6,300 restaurants. Marriott International will be the second hotel chain to follow suit by eliminating all trans fats from its 2,300 establishments in the US and Canada.

The sale and production of foie gras

In addition to trans fat bans and calorie labelling, there are other regulatory measures affecting food. For example, the production of foie gras is now prohibited in many countries (e.g., Germany, Denmark, Finland, Ireland, Israel, Italy, Norway, the Netherlands, Poland (the world’s 5th largest producer before the 1999 ban), the UK, Sweden and Switzerland) and Chicago has outlawed its sale. In this case, the goal is to discourage cruelty to animals. California will also outlaw the sale of foie gras as of 2012 and the city of York in Great Britain is considering adopting a similar measure. The restaurant industry is therefore being subjected to new standards that may, in some cases, be very restrictive.

Where does Canada stand on the issues?

When it comes to foie gras, Canada remains a country open to both its production and sale. However, the elimination of trans fat is another matter. Since November 2004, Health Canada has been working with the Heart and Stroke Foundation of Canada to develop recommendations and strategies for reducing trans fats in foods to the lowest level possible. Canada was also the first country in the world to make trans fat labelling mandatory (December 2005). A proposal to phase out trans fats was tabled, but in the fall of 2005, agro-food industry representatives successfully petitioned the federal government to postpone the measure to give them time to develop alternate solutions.

Nonetheless, Canadian lawmakers are very aware of the issue and will most likely move to outlaw or severely restrict the use of trans fats in the near future. Some establishments have already adapted their menus accordingly. As of December 2006, the Pacini restaurant chain was still the only Canadian chain to have completely eliminated all artificial trans fats from its menu. This change was made with the help of clinical nutrition and cardiology specialists from the Centre hospitalier de l’Université de Montréal (CHUM) and is a concrete example of the feasibility of such adaptations. The A&W chain has significantly reduced the use of trans fats, while Starbucks has committed to eliminating them from its menu by the end of 2007, in both Canada and the US.

At the present time, there are no proposals in Canada to require calorie labelling for restaurants offering standardized menus. However, it will be interesting to follow the evolution of this awareness-building trend in other cities and states; we may be pulling out our calculators in restaurants sooner than we think!

A plus for tourism?

Although the regulations discussed here have been implemented for other reasons, their impact on tourism is also worthy of consideration. A key element in the tourist experience, food can even be the primary travel motivator. At the same time, consumers are increasingly health conscious, especially with the advent of more information about the dangers of trans fats, GMOs (genetically modified organisms), mad cow disease and the avian flu, in addition to being motivated by ethical or environmental considerations. As such, the number of regulations and incentives to reflect these consumer concerns are likely to increase.

The elimination of trans fats is part of this trend. Whether it is the subject of a municipal ordinance or simply a hotel or restaurant policy, it could be a differentiation strategy worth studying. Like the smoking ban enacted in bars and restaurants, it is attractive to many types of tourists. Although such changes can be costly, they will have to be made sooner or later. Be proactive and help your business take full advantage of its foresight!

Sources:
– The New York City Department of Health and Mental Hygiene. Press releases of September 26 and December 5, 2006, [www.nyc.gov].
– Association des restaurateurs du Québec. Press releases of October 4, 2006, and September 8, 2005, [www.restaurateurs.ca].
– Boyd, Christopher. « Loews Hotels Set To Ban Trans Fat, » Orlando Sentinel, December 9, 2006.
– Rosolen, Deanna. « Marketing to Quebecers, » Food in Canada, June 2004, Vol. 64, No. 5.
– Quan, Shuai and Ning Wang. « Towards a Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism, » Tourism Management, June 2004.
– Health Canada. [www.hc-sc.gc.ca].

Catégories
etourism and technology Management Trends

Today’s customers influence tomorrow’s choices

The opportunity to review a lodging establishment, restaurant, transportation company or destination is no longer a privilege reserved to professionals. As part of the Web 2.0 phenomenon, consumers now have many opportunities to share their opinions and evaluations of their travel experiences with other consumers. Whether you are pleased or dismayed with this turn of events, more than ever, the customers you serve today are influencing those you will serve tomorrow.

Welcome to the world of personal reviews

Not so long ago, recognized travel guides like CAA‑AAA, Fodor’s, Frommer’s, Michelin, Mobil and others were the primary reference tools for consumers trying to judge the quality of a specific hotel or restaurant. Written by professionals, these works nonetheless conveyed a single point of view, updated annually and articulated by a critic following a standardized evaluation grid.

Recognizing the limits of these traditional guides and the potential of the Web, consumers have quickly taken advantage of technological platforms enabling them to share their reviews and evaluations of their lodging, transportation and dining experiences. Since the Web also makes it easy to share visuals, these consumer‑generated reviews have quickly adopted the use of photos and videos to better illustrate an individual’s impressions of a business or destination.

Leaders in the field

With over 20 million unique monthly visitors, Tripadvisor.com is currently the uncontested leader of consumer review sites. The site contains more than 5 million reviews of over 164,000 hotels in 24,000 destinations. Travellers seeking the opinions of fellow travellers have a number of options to choose from: My Travel Guide, IGoUGo, Travelpost, etc.

Specialized sites, like Skytrax, have even been developed to enable travellers to consult and write reviews specifically about the airline industry (airlines, airports, types of aircraft, on‑board meals, etc.). Furthermore, some popular sites featuring general consumer reviews, like www.epinions.com, have now added “travel” to the long list of products and services that can be reviewed by members of the public.

In light of the format’s popularity, major travel portals like Expedia, Orbitz and Travelocity have developed tools to enable users to post online reviews. For their part, major players like Cheaptickets and YahooTravel have opted instead for alliances, allowing them access to the peer review databases of partner sites.

The rapid growth of this mass‑audience Web‑based alternative has hurt publishers. To deal with the situation, some, like AAA, Fodor’s and Alastair Sawday, have chosen to add peer review sections to their websites.

Detailed evaluations and comprehensive reviews

To encourage consumers to write more specific reviews, the best systems ask users to evaluate various aspects of their experience. When it comes to lodging, reviewers are asked to rate the following: price, quality‑price ratio, cleanliness, location, service, reception, restaurant or bar, the pool or workout room, etc. This breakdown in the evaluation helps users develop a better idea of the product as it relates to their personal preferences and concerns.

Most sites also suggest that the reviewer provide a short personal description as well, which allows users to give greater credence to comments expressed by consumers with similar profiles. Some common descriptors are age, gender, purpose of stay, budget and previous travel experience.

Relevance and validity of peer reviews

Many people remain sceptical about this business model, which seems to allow people to write whatever they feel like with no validation process whatsoever. However, those running the sites feel that the sheer number of users and reviews helps ensure that these evaluations are both regulated and representative. In fact, when there are many evaluations, the overall average cannot be significantly affected by the addition of a single biased review. In any event, consumers appear to be more interested in establishments that attract a lot of reviews, regardless of whether these comments are positive or negative.

These sites are also starting to feature functionalities that let users rate the usefulness of a review or report a review as having inappropriate content. When a review is posted is another factor in its relevancy. In this respect, site policies vary when it comes to managing past reviews. Expedia only displays the 25 most recent reviews, Travelocity leaves all reviews online for one year and Trip Advisor never removes them.

Business responses to reviews

To enhance the integrity of its evaluations, TripAdvisor invites representatives of hotels, restaurants and tourist attractions to post responses to reviews of their establishments. This option is often very useful for informing travellers that a particular problem has been resolved (e.g., renovations are complete).

And should managers be tempted to invent fictitious customers to write glowing reviews of their establishments, they should know that the Sunday Times in England did a study of online reviews, leading to the discovery that some hotel and restaurant owners had done just that, a practice that severely tarnished their reputations.

Making good use of review sites

According to a survey conducted by the US firm HeBS (Hospitality eBusiness Strategies), over 81% of hotel owners feel growing consumer participation in generating Web content is a situation that can work to their advantage. Managers can use this new content (blogs, forums, virtual communities, social networks, review sites, etc.) to find out what their customers are really thinking. Quite often, monitoring customer‑generated reviews is more enlightening than using guest comment cards and less expensive than organizing a focus group.

The future of traditional rating systems

Given the popularity of consumer review sites, one wonders whether this new form of rating will replace the old system. For the consumer, traditional classifications are a simple way to quickly assess the array of services offered by an establishment and more easily determine its quality‑price ratio. However, if no ratings exist for a given service or experience, consumers are increasingly turning to peer reviews for help making their choices.

Sources:

Grossman, David. “Let your Fellow Travelers Be your Guide,” USA TODAY/Smith Travel Research [www.usatoday.com], June 25, 2006.
Lamb, Gregory M. “Next Wave of Travel Websites Feels Like MySpace,” eTurboNews, June 21, 2006.
Price, Jason and Max Starkov. “Consumer‑Generated Media, a Threat or an Opportunity?” ehotelier.com, December 13, 2006.
Swinford, Steven and Gareth Walsh. “Glowing Online Reviews by Hotels and Restaurants Dupe Customers,” The Sunday Times [www.timesonline.co.uk], November 12, 2006.

Catégories
Customer segments Products and activities

More to luxury travel than meets the eye

The transition from an emphasis on the tangible to a focus on the emotional is changing the face of luxury travel. Products are evolving to include uniqueness, eccentricity and exclusivity in the travel experience. In the luxury market, authenticity is key and providers have to keep things fresh.

Without doubt, today’s luxury consumers are increasingly diversified and their behaviour has changed over time. Travel industry insiders now talk about traditional luxury versus new luxury: the former is associated with five-star hotels, posh resorts and high prices, and the latter, while still expensive, is the anti-thesis of material consumption and the desire to possess costly objects. Focused on emotions and experience, it has more to do with the manner in which one consumes luxury items.

Luxury means…

  • a spacious hotel suite, a room with a view, a penthouse, a limousine
  • an upscale brand, a place where the staff knows your name

But it also means…

  • time, space, silence, privacy
  • an emotional experience
  • getting away from daily concerns and the complexity of the world at large to a place where everything is simple and easy
  • something original, out of the ordinary, and above all…
  • exclusivity!

A diversity of experiences, from the eccentric to the unique

A luxury traveller can rent a fifty-room castle in the Scottish Highlands for a family reunion or charter a fully crewed yacht for a honeymoon in the Mediterranean. He can practice an extreme sport and look forward to a butler and spa services at the end of the day. Interested in personal development, she can learn photography, sailing, join an archaeological dig or cook with a famous chef. Consumers are pushing the envelope in their quest for what is new and exclusive. Established standards are falling by the wayside; more and more, luxury clientele want to be where the action is and optimize the self-fulfilment aspect of their experience.

The upscale travel site www.thebluefish.com offers clients the chance to become a fighter pilot for a day (Top Gun Challenge), fly over the Himalayas and see the summit of Mt. Everest, take part in a high-performance boat race from Miami to Key Largo (Poker Run), take a private jet to an exclusive golf and safari experience in South Africa, and more.

Conversely, luxury travel can also cater to a completely different set of needs: relaxation, privacy, a focus on health, personal pampering and an opportunity to experience renewal. These other needs mean that companies operating in the luxury niche have to offer a wider variety of more sophisticated products – from spas to spiritualism and from mud wraps to meditation.

At the same time, there is the desire among luxury consumers for ownership – even partial – of something like a villa, yacht or condominium on board a cruise ship. There is also the « small is beautiful » concept, where guests seek the privacy of a residence club or the ambience of a small hotel to fulfil their desire for intimacy.

Many destinations that are still considered exotic, such as South America (with Brazil at the top of the list), the Baltic states, Africa, China, the Middle East, Asia and the Pacific Rim, are attracting new customers, while established urban and resort destinations (London, Paris, Tuscany and the Côte d’Azur) are holding their own.

Soul and style now the signature of the hotel industry

Prestigious institutions in the world of luxury accommodation have recently created chains. For example, the Crillon luxury banner has the celebrated Hotel de Crillon in Paris as its flagship, while the Waldorf-Astoria has given rise to the new Waldorf-Astoria Collection. Another new chain, Capella Hotels & Resorts, has been launched under the direction of Horst Schulze, the man behind the recent success of the Ritz-Carlton.

For the past several years, celebrated architects and icons from the world of fashion and design have been developing hotels stamped with their signature style (there are hotels named Armani, Bulgari and Versace, and each of the 11 floors of the Hotel Puerta America in Madrid was designed by a famous architect). Bathrooms are getting bigger and more lavish. Many hotels are taking on local accents by using materials and décor that reflect the culture of the host country.

Customized and « tailor-made » solutions are now the order of the day. The size of a hotel is becoming a distinguishing factor because it is still quite difficult to deliver quality, personalized service in an establishment with over one hundred rooms. Long-established luxury hotels must shake off the dust if they want to attract Gen Xers (25-40 year-olds), a growing customer segment. In fact, the reputations and austerity of such hotels tend to intimidate these young consumers who are looking for a more modern image and the ease afforded by high-tech amenities.

Spa products very popular

Neil Jacobs, senior vice president-operations, Asia-Pacific, for Four Seasons Hotels, stresses that spas are now a given, just like restaurants and meeting space. Spas have become a deciding factor when selecting a place to stay. Although still in their infancy, destination spas are experiencing tremendous growth. Spas come in various forms: eco-spas, thalassotherapy spas, medi-spas, urban spas and ayurvedic spas (employing traditional Indian folk medicine), to name a few. The privacy afforded by spas, the service focus of these resorts, experienced therapists, authenticity, elegance, refinement and excellent cuisine (famous chefs) are all elements of a luxury experience.

Airline services taking off in all directions

The inconveniences of air travel (crowded airports, restrictive security measures, waiting times, deteriorating service, delays, etc.) discourage most passengers. To avoid these problems, to make every minute count, and to enjoy point-to-point travel with no transfers, many wealthy travellers are turning to various alternatives.

Air taxi services are becoming more common (e.g. Boston-Newark), offering competitive fares and reducing the delays associated with traditional airlines. A helicopter service (US Helicopter) now takes passengers between downtown Manhattan and Kennedy Airport in only eight minutes for US$160.

Rental, charter, co-ownership and ownership of jets are just some of the other options explored by wealthy customers. Growing demand has made the process easier and chartering a jet is becoming as easy as renting a car. The very latest service innovation is the membership card (which requires a large deposit) that enables the holder to subscribe for prepaid charter time at a lower hourly rate.

The new A380 airplane is redefining the notion of luxury service. Its interior can be configured to offer a bar, office, casino, gym, lounge, private sleeping area, open area so passengers can stretch their legs and, the height of luxury, showers! However, water for showers remains problematic because of the weight.

If you are in the business of luxury, it’s got to be real!

In this market segment, the « best » is standard. Although high prices remain a given, they are not the only mark of a luxury product. A number of words contribute to the perception of value: exclusivity, reputation, brand integrity, experience. The « take-care-of-me » attitude of this clientele, the desire for personalization and recognition of one’s standing all require flawless service and flexibility. Moreover, a personal butler for each guest is becoming the norm in the highest luxury bracket.

Although the luxury travel industry is booming, it is worth noting that the life cycle of a luxury product is relatively short and the concept of quality is no longer so narrowly defined. Company executives are feeling market pressure to create more diversified, authentic and unique experiences. Companies must constantly: refresh their products and embrace innovative concepts; update their products to keep them timely, modern and current; adapt products for every customer so that clients enjoy a personalized experience; and recruit exceptional staff who can deliver on the experience.

However, there is an industry trend towards one-upmanship that should be avoided. Is it necessary to offer a choice of 18 different pillows in every room? Does bottled water have to be served by a sommelier? Should customers be able to select from among 12 different pens simply to sign a restaurant bill? If a company is known for impeccable quality, customers should have total trust in the brand.

As clients in this sector become increasingly demanding, customer relations management is key to building loyalty. For this reason, providers must emphasize service quality, attention to detail (like a hand-written note) and extend their efforts both before and after the customer’s stay.

Sources:
– HotelMarketing.com. « Survey: 2006 Consumer Trends in Affluence & Luxury, » June 23, 2006.
– Smith Travel Research. « Experts Discuss Future Of Luxury Travel, » June 26, 2006.
– Travel Weekly, special issue « 2006 Consumer Trends in Affluence & Luxury, June 14, 2006:
– Chipkin, Harvey. « Hotels Indulge the ‘Give Me More’ Generation. »
– Chipkin, Harvey. « Spa-centric Hotels Part of an Evolving Trend. »
– Gebhart, Fred. « Private Jet Travel Taking Off in All Directions. »
– McDonald, Michele. « Airbus’ A380 To Send Luxury Transport Soaring. »
– Weiner Escalera, Karen. « Luxury Travel Now… And What’s Next, » [Hotel-Online.com], October 2005.
– Weiner Escalera, Karen. « Luxury Travel Now And What’s Next for 2006, » [Hotel-Online.com], March 2006.
– Weiner Escalera, Karen. « Luxury Travel Now And What’s Next III, » Smith Travel Research, May 2006.

Catégories
Customer segments

Family travel and Generation X parents

In the last few decades, family realities have changed dramatically. While amenities popular with children (like a hotel pool) are still very important when planning a family vacation, the demand for family travel has been affected by the fact that parents from Generation X now head young families. Having had their children much later in life, this new generation of parents has different values and concerns than their predecessors.

Families look for interesting activities and appropriate services

According to recent findings from Shell Hospitality, owner and operator of a dozen or so resort hotels in the United States and Canada, the top three decision factors in planning a family vacation are the following:
According to recent findings from Shell Hospitality, owner and operator of a dozen or so resort hotels in the United States and Canada, the top three decision factors in planning a family vacation are the following:

  • Location: the destination must offer fast, easy access to a variety of family and recreational activities (amusement parks, visitor attractions, beaches, ski hills, etc.) or be located near the homes of friends and family.
  • Room size: rooms must be spacious enough to allow multiple family members to relax. Families increasingly appreciate amenities like kitchenettes, video games and internet access.
  • Hotel services: naturally, a pool is still the most popular attraction. However, game rooms and fitness facilities are also desirable features. Finally, when the group involves more than one family, teens want their own room; if grandparents are also part of the group, it is vital to be able to reserve neighbouring rooms.

A Travel Industry Association of America (TIA) study confirms that programs for children are very popular with families. Special children’s menus (41%) and hotel discounts for families (30%) are the most popular features, while the availability of toys and video games (22%), supervised activities (13%) and babysitting services (6%) are also well liked by families.

Although an average 60% of families take advantage of these types of services when they travel, Generation X parents are more likely to do so, with 71% of those aged 35 44 using children’s programs. This is the highest proportion among all individuals who travel with children.

Who are Generation X parents?

Generation X covers individuals born from 1965 to 1980. Even though the oldest of these are already in their 40s, many are parents of young children.

In Canada, it is estimated only 17% of Gen Xers have had a first child by the age of 25, while this percentage jumps to 29% among Baby Boomers. In 2002, four out of 10 children (40%) were born to parents aged 30 to 39, compared to 34% in 1991 and 24% in 1981.

Looking for work life balance in a race against time

For Generation X, happiness depends primarily on successfully balancing one?s personal and professional responsibilities. To this end, 80% of parents in this generation would like to spend more time with their families even though, on average, they already spend more time with their children than their parents did.

Shorter, more frequent trips

According to a Spring 2005 survey conducted by the US website thefamilytravelfiles.com, family travel is following the trend towards shorter, more frequent trips. In fact, 35% of those surveyed reported having taken two family vacations during the year, while another 35% reported having taken three or more trips. This frequency had an effect on the duration of family vacations: 75% of them were for a week or less, with 35% of all trips lasting only 2 to 5 days.

Torn between their personal needs, their desire for time with their spouse and the importance attached to family time, Generation X parents are creating a new demand for family travel. Although both leisure and business travel afford opportunities for personal relaxation and rejuvenating time for couples, they are also becoming ideal occasions to spend quality time with the children.

Family responsive vs. family friendly

Family travel was long defined as travel for children, while today it is defined as travel with children. The nuance is important for companies who must become responsive to the needs of both parents and children; traditional family friendly outfits, like theme parks and zoos, must now think about the type of experience available to parents so that visits are enjoyable for every member of the family.

At the same time, to respond to these various needs, some tourism based companies with primarily adult clientele are starting to experiment with new services to show that their facilities can offer everyone, children included, a fun vacation. Last December, Air Transat launched its Kids Club (ages 2 to 11), which provides a number of services and privileges (priority boarding, games, special meals, etc.) to make a family vacation more fun and enjoyable for everyone. Currently, children represent 6% of all Transat Holidays customers.

Resort complexes in southern destinations were among the first to develop mini club services to offer parents a family vacation experience that cleverly combines time with the children with time alone. Club Med remains a leader in this type of approach, breaking down its various children?s programs according to age: Baby Club (4 to 23 months), Petit Club (2 to 3 years), Mini Club (4 to 10 years) and the new Junior Club for teens (11 to 17 years).

Major cruise ship companies quickly adopted this model to attract families. By offering adapted facilities (family staterooms) and appropriate services (organized activities for kids, a water park, arcade, etc.), cruise ships are positioning themselves as the holiday solution that promises something for everyone. And the approach seems to be working: 525,000 of the 3.3 million passengers travelling with Carnival Cruise in 2005 were children.

In Quebec, family friendly initiatives have sprung up recently at spas, country inns and business hotels. These include activities aimed directly at children, babysitting services, supervised game areas for both younger children and older children and family suites furnished specifically for the comfort of children and parents.

In conclusion, in the era of Generation X parents, family travel is no longer defined solely by the preferences of children; parents want to have fun too!

Sources:

– « Cruises: All in the Family, Oceans of Fun for Families, » Family Travel Files Ezine [www.thefamilytravelfiles.com], September 2005.
– Désiront, André. « Partir avec les enfants, » La Presse, February 13, 2006.
– « Kids Want Goodies, Teens Want Adventure: Resort, Airlines and Cruises Cater to All Ages, » Calgary Herald, February 25, 2006.
– « Press Release Family Vacation Survey 2005, » Family Travel Files Ezine [www.thefamilytravelfiles.com], June 2005.
– « Shell Hospitality Reports Trends in Holiday and Family Travel, » Travel 2006 [www.travel2006.org], December 9, 2005.
– Vailles, Francis. « Société : Famille X (2), » La Presse, May 8, 2004.