management and sales outlets in the hotel Many hotels are equipped with shops and corner where they sell products of all kinds.
There is a store dedicated to wellness, the wine, local products, handicrafts and so on and so forth ...
Sometimes these outlets become customer service without generating profits. Another necessary evil to differentiate themselves from competitors.
How can we make this attvità marginal production?
Starting from the beginning ... namely: the progettazzione.
The design space is crucial. Make a window in the corner unused, just to "fill", or try to sell something, it makes no sense and is especially counterproductive. So, no stairs, service corridors or former boiler rooms.
the other important element is the merchandising, that "steal" and adapt to the GDO to our reality.
A small window well positioned, with very few products on display, can make a difference.
After we surprised the client with our exclusive services, what she'll think before exposure to product style supermarket? " Will still have that perception of exclusivity that we have painstakingly tried to convey?
The merchandising is the branch of marketing that brings together a combination of activities and actions intended to promote the sale of a particular product line or even a single product once the same has been incorporated into 'range the store. Can be related to the insertion of a new reference in a supermarket or on a sales portal on the internet to boost the rotation of a reference already exists but with a low turnover rate. A typical action of merchandising to the monitoring of space and position (technically called scaffaling) assigned to the products of one brand, the prices charged, etc..
But to be more precise, in the outlets of the hotel that matters is the visual merchandising ; ie, place the product in the store in line with the choice of format (or business strategy ) and affecting the system exhibition, the scenery, lighting, graphics'. The literal translation is "display of goods" 'but is a series of operations far more complex than a simple display of products: a commercial and creative language. More generally, concern the atmosphere produced by sensory stimuli that the product on display is able to induce the customer to attract more attention and increase sales volumes.
Showcase, corner or space for it, however, must always be used as a reference and not as a point of sale. The proposal, brought up the board (because the hotel do not "sell"!) must be implemented by an operator, which of course will be trained and informed of the product recall in the proposed store.
For some departments it is more delicate.
SPA products should always be prescribed by a professional able to assess the needs of the host. That is if you have quality products that differ in composition and effectiveness. Speaking more commercially you can also say that the products used within the SPA must be different from what is available commercially in perfumes or superstore. Taking the risk to propose "a hundred grams welfare" is detrimental to the company's finances!
Particular attention is given to food.
Beautiful and impressive display in the reception appessi with ham and cheese, but every so often (spesso!) take a look if you are deteriorating! _ Saw with my eyes to ...... you can not tell! _
Beyond these trivial attentions, it must be said that the food that you want to propose to the customer should choose an attractive packaging and the logo of the hotel, referring to the only manufacturer on the label . Obviously, the more rare and exclusive products are linked to the territory, more try to make them feel like friends!
In conclusion, with a little 'creativity and customer focus, there are solutions to effect suitable for any hotel. I will speak in the future of the online shop of the hotel ...