How many stars are you looking for?
This question means just what it says – because in the hotel business, too, less is often more. The success of a hotel doesn’t necessarily have anything to do with the number of stars it can boast. Instead, a lot depends on the concept. A young urban target group, for example, attaches much more importance to design and the latest food trends than to marble and silver cutlery. Sports enthusiasts prefer hotels with a wide range of fitness facilities, personal coaches and healthy, light cuisine. Business travellers in turn have different wishes from those of gourmets or even yoga enthusiasts. MK Mentor focuses not only on the concept, but also on the financial and personnel aspects. Below you will find a few practical examples as inspiration for your next project, in which we will of course be happy to support you with our expertise and experience – no matter how many stars you’re looking for.
BURGER
OR BELUGA?
That’s the question here. Hotels can vary widely in their character, and the same applies to the range of food and beverages they offer. This is why – in close cooperation with the customer – MK Mentor develops food concepts which are consistently oriented towards the precisely defined target groups of the individual hotel. And these in turn serve as a basis for the planning of the kitchen, the selection of the kitchen and service staff and of course also for the interior design, tableware, glasses and the like. After all, caviar and fries don’t really go well together, do they?
CAPSULE HOTEL,
UNDERWATER SUITE,
TREE HOUSE RESORT …
The hotel landscape is constantly changing. Guests have long since stopped simply looking for a place to stay overnight. Instead they are looking for a special experience that they will remember with pleasure. It doesn’t have to be an underwater suite with a 360° panoramic view in the middle of a coral reef or a minimalist pod based on the Japanese model. But perhaps a tree house resort or even a boutique hotel in the style of a de-luxe flat share, for example.
Here the reception area has been replaced by a trust bar where guests staying in the stylish designer rooms can explore the fridge for a glass of wine from the hotel’s own vineyard or an ice-cold craft beer, as well as something from a range of fresh, home-made specialties, and then enjoy these together in the Bulthaup kitchen. That’s just one example, but we’ve also got a few more fascinating ideas up our sleeves.
Would you have thought that you can save up to 30% in staff costs and equipment, and at the same time make your hotel more innovative and future-oriented? And all this while your business is fully operational!
Granted, that sounds almost too good to be true, but the solution isn’t difficult. The problem usually lies with the individual process chains and, naturally, the costs – but fortunately these can be optimised. And that’s something we’re good at. Of course we can’t perform miracles, but there’s a lot you can do with a database of scalable concepts with integrated cost calculations for food, equipment, personnel and procurement.
The training of your employees also offers a lot of potential. Not only in terms of costs, but also in terms of loyalty, motivation and customer focus. And we don’t need to explain to you that this will have a positive effect on your profits.
For us that would be motivation enough…
Due to renovation
still open
It’s all a question of planning and a customised concept which is based on the specific conditions of the individual case, and not the other way round. Of course you can close your hotel temporarily in order to carry out the necessary renovation work, but from a business point of view it’s much more desirable if you don’t have to.
A lot of time is lost because the different craftsmen don’t intermesh as planned, and as a result 6 weeks quickly turn into 6 months. We have already demonstrated more than once that there’s a better way of doing things. We’ll be happy to support your individual conversion project with our know-how and our network of architects, planners, kitchen fitters, carpenters and interior decorators – not to mention marketing specialists who can turn your conversion work into an attention-grabbing advertising campaign.
YOU CAN RECOGNISE GOOD HOSTS NOT ONLY FROM THE FACT THAT THEY LISTEN WELL AND FULFILL WISHES BEFORE A GUEST CAN EVEN EXPRESS THEM. BUT ABOVE ALL BY THE FACT THAT, THANKS TO A WELL-MAINTAINED CUSTOMER DATABASE, THEY ALSO REMEMBER THESE WISHES WHEN THE GUEST RETURNS.
Heike Müller, Head of Rooms-Division
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