Optimization and value surplus in Food and Beverages

• “Table and room setting”: we propose and modify the existing way of presenting tables and bedrooms by introducing new techniques that aim to impress and attract customers
• “Food styling”: Creation of exceptionally presented menus (WOW Factor) and reorganization of the existing recipes as well as the Food and Beverages Menus in order to increase the visitors’ tasteful satisfaction and optimize profitability (Menu engineering)

Sales

• Establishment of a system that analyses and evaluates suppliers and price range, so that the choice of high quality products at the minimal cost can be achieved.
• “House keeping”: development of the Home Economy Department and management of the daily responsibilities and obligations with key services.
• Evaluation and improvement of sales through Web Site, brochures and web marketing.
• Evaluation, improvement and design of the promotional material.

The services offered by OLWINN are tailor – made according to the customer’s needs.

First and foremost, we conduct a diagnosis of the current situation in all sections of the hotel using special tools, as well as a small scale assessment through:

Identification of the existing and satisfying customer and non-customer status

• Customer satisfaction assessment survey on existing services
• Survey of potential customers who received an offer but did not choose the accommodation.
• Proposals to improve the functioning of parts that are weak on a practical level
• Customize how the sections are presented by targeting the following:

1. Customer satisfaction
2. Differentiation in relation to other hotel units
3. Rationalizing unit costs and increasing profit.

Diversification versus competition – Unique identities

• Selecting appropriate Interior design that enhances the functionality and quality of the place, as well as amenities of specific perfumes that characterize the corporate identity, strengthens the overall stay experience and focuses even on the smallest details of your hotel unit.
• Strategic plan to attract special audiences by creating thematic services packages for:

1. Families
2. Honeymoons
3. Older people
4. Special audience (e.x. nature lovers, trekkers, cyclists, etc.)

Practical Training on “How”

“On the job training”: personalized practical training of the staff during their work in the main sections of the hotel unit:

1. Reception
2. Reservations (bookings)
3. Preparation of practical manuals for every department as well as staff training.
4. Guidance on the management of the corporate image across social media, printed and electronic tourism press, Travel Portals and Blogs
5. Familiarization with the F & B equipment and the items included in the Menu
6. Learning how to present and place the products offered in order to increase demand

Having gained many years of know-how through successful partnerships in Greece and abroad, we create the infrastructure to offer your customers unique experiences that will diversify your service industry and gain steady customer base. Our primary goal is to help maintain the repetition of reservations so that the customer’s contact with your hotel remains intact.