Hospitality firms big and small are looking at ways to keep costs low and to become more efficient just to stay afloat in this very challenging economy. Cutting costs in labour has been a popular topic but it is a risky move in the hospitality industry where service may be compromised through cutting costs. Quality service is scrutinized by the customer in hospitality more than ever due to the fact that, in particular, luxury segment customers are fewer and are often spending less.
In spite of economic conditions, hospitality firms must be able to cut costs and still provide a quality product.
A proven, effective way to do this in other industries has been to adopt the principles of Lean Thinking which have created remarkable turnarounds. Many companies considering themselves “Lean” are doing well in this current economy. Despite this, hospitality firms that have embraced Lean Thinking are few.
Lean is first and fore most about improving your service to customers for greater reward.
By: Gaby Gramm (Managing Director and Owner of LuxTravelEx)
The above is an extract of the original article available at: ehotelier