It’s not an exception but the rule. Everything about consumer buying behavior, and in turn guest behavior, has changed since the pandemic. It’s no surprise that consumers are more safety conscious, shopping online like never before, and watching more Netflix! It’s also no surprise that guests are traveling less and are more aware of social distancing expectations. What may surprise you is that consumers are more adaptable than ever before. In fact, 75% have tried something new.
By mid-June, McKinsey’s consumer-sentiment survey found that as a result of the crisis, more than 75 percent of Americans had tried new brands from new places or otherwise changed how they shop.
This newfound adaptability in buying behavior puts a great deal of opportunity at the forefront for hoteliers. So much so that, as one General Manager explained when considering his food and beverage options. “Everything is on the table”.
One of the most important trends for hotels to tap into are the changes in behavior as a result of sheltering in place. Once guests venture outside their own home and place their trust in staying with you, they will bring these new survival techniques with them.
In the past, they may have ventured out to a coffee shop or convenience store tograba few items of comfort. Now guests want everything under one safe roof. They want tograbandgo- bigger.
Here are five ways to tap into the Grab and Go Bigger strategy:
Create a wider variety of one stop shopping solutions for food, beverage and guest essentials. Expand your retail offering beyond the “same old, same old” products. Include “better for you” options, that are slightly more expensive but worth it. Consider what’s flying off the shelf at Whole Foods or Loblaws such as craft beverages when merchandised beside the deli sandwiches.
Provide bigger sizes to reduce the number of times a guest needs to shop. In the past a guest might have been single serving focused. Today they are constantly managing the “what if” phenomenon. The idea of stocking up stems from a slight fear of the unknown. “I’m here now, I might as well buy more than I need just in case”. Don’t be afraid to stock larger sizes of snacks and beverages.
Make it convenient and eye-catching: Place your lobby shop as close to the traffic as possible. A well-crafted display of yummy treats is soothing on the eyes and creates the impulse to indulge. Your guests may not have considered your Grab and Go as a dining option. An enticing display of root beer on ice with bags of popcorn stacked to the ceiling will trigger one thought: Movie Night!
Make it online: Online shopping has become both an expectation and a norm for many. Extend your room service to include a Grab and Go menu online. Guests love the convenience of having treats delivered. It saves you the operational headaches of a minibar, but still meets the needs of guests who want to indulge in the privacy of their room.
Buy Local: Support Canadian companies who are also struggling in this pandemic. Stock your shelves with top selling Canadian brands and tell the story to your consumers. People care that you care!
Concierge Connection specializes in healthy, locally sourced, safe-sealed food, beverage and guest essentials!
Check out our full story here ...
Mango Tea with Mango, Vanilla & Hibiscus What makes this gem of a beverage the number one best seller in grocery? In our webcast this week, we spoke to Erik Silden, Founder of Pacific Bottleworks to find out why. Erik and his partner are self-professed “beverage geeks”. They have a passion for what’s new and interesting in beverages and love to expand our horizons! “Consumers are looking to reduce their sugar intake, but sill want something that tastes good.” Says Erik. Their top seller, Mango Iced Tea packs such a powerful punch, by combining the unique flavours of mango, vanilla and hibiscus.
“When you have flavour that’s that interesting, you don’t need to pile a bunch of sugar in there!”
Erik also encourages hoteliers to borrow from what they’ve leaned from PBW’s success in the grocery sector. Consumers are gravitating towards the craft, local, and slightly elevated beverage experience. The premium glass bottle, artistic branding, along with the amazing taste, are really resonating. “People will buy with their eyes first. They buy it once, and if it tastes great, they’ll buy it again and again.” Silden explains.
To learn more about Mango Iced tea and the complete 'better for you' beverage collection, click below.
We are thrilled to introduce our new Webcast series, Making the Connection! Our goal is to help hoteliers thrive through innovation in retail. We’ll be bringing the best minds in the food, beverage and guest essentials category to explore what’s working within and beyond the hotel industry!
This week we interview Erik Silden, Founder of Pacific Bottleworks.
Check it out!
For immediate assistance contact: cameronree@shaw.ca Cameron Ree, Founder and CEO Concierge Connection. About Cameron Ree
Cameron Ree has been serving the hotel industry for over 20 years. It all began with a passion for helping hoteliers thrive, and a love of chocolate! Now proudly representing 8 leading gourmet brands with a shared vision for quality, sustainability and making a difference including: Torn Ranch, Loop Mission, Pacific Bottle Works, Daniels Chocolates, Cesium, Blu Element, and Hyland’s.
BOOK A CALL WITH CAM We know that ordering products for your hotel can be overwhelming and time-consuming. A 15-minute consultation call with Cam will:
Save you time
Find the best solution to your guests needs to enhance the guest experience
Lower your costs and increase revenue
We’re here to help! We specialize in helping hoteliers find the best food, beverage and essential products to enhance the guest experience.
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