22 February 2013

Tạo Dựng Niềm Tin Với Khách Hàng - Guest Loyalty in Golf

from Vietnam Golf Magazine
March 2013

Original English version: http://vietnamgolfmagazine.net/golf-industry/guest-loyalty-in-golf

Chuyên gia Bill Healey chia s cùng VietnamGolf quan đim v tm quan trng ca vic xây dng nim tin đ to dng h thng khách hàng trung thành cho các CLB golf hin nay.

Khi xem xét hàng trăm đa ch liên lc trc tuyến và các danh thiếp kinh doanh, tôi đã c tìm xem có bao nhiêu người làm qun lý chăm sóc khách hàng hay chuyên viên duy trì vic làm. rt nhiu danh thiếp, tôi hay gp chc danh Giám đc Bán hàng và Tiếp th, nhưng chưa bao gi tôi thy có ai chuyên v lĩnh vc duy trì khách hàng.

Vietnam Golf Magazine
March 2013
Liu đó có phi do thế gii đã quen tp trung vào vic phát trin nhng khách hàng mi trong khi đt bên ngoài nhng cam kết làm hài lòng các khách hàng đã có? Liu các nhà qun lý khách sn và gii trí đã cm thy điu này là quá đ và nhng n lc hin có ca các nhân viên đi vi dch v chăm sóc khách hàng là tha đáng?

Khi nói đến ch đ này tôi đã tìm thy mt s liu thông kê đáng báo đng cho thy 80% các công ty tin tưởng rng h đã cung cp dch v khách hàng hng nht, trong khi ch 8% khách hàng ca h đng ý vi điu này. Ti mt s nơi, thiếu s kết ni gia nhng gì các nhà qun lý tin tưởng vi tình hình thc tế.

Nghiên cu ca Qu Golf Quc Gia năm 2002 cho thy ch có 20% người chơi golf là trung thành vi các sân golf nơi h sinh sng. K t khi chi phí kiếm được cho mt khách khách mi nhiu gp 5 ln so vi chi phí duy trì khách hàng hin có, liu có th làm được gì đ tăng mc đ lưu gi khách?

Thiết lp liên h vi mt khách hàng mi và thc hin thương v bán hàng đu tiên thường rt tn kém trong khi li nhun ròng là ti thiu hoc thm chí âm. Tuy nhiên nếu mi quan h khách vn tiếp tc được duy trì và m rng vic kinh doanh, thì rt cuc khách hàng đó đã tr thành li nhun cho doanh nghip.

Bi vì lúc đó bn không cn phi tiến hành mt lot các hot đng có liên quan như vi các khách hàng đu tiên, như chi phí qung cáo, nâng cao nhn thc, s thoi mái, các hot đng đt tiêu chun và vic thuyết trình.

Khi mt doanh nghip giành được s trung thành ca khách hàng thông qua các dch v phù hp và cht lượng, h s đt được s gia tăng th phn và doanh thu cao hơn. Mt s nghiên cu đã ch ra vic cam kết vi khách hàng s duy trì được 25% lượng khách và doanh thu hơn so vi vic n lc trong bán hàng và tiếp th.

Nghiên cu cũng cho thy rng trung bình mt khách hài lòng s nói cho 10 người khác vic h hnh phúc như thế nào, trong khi các khách hàng không hài lòng s nói vi 22 người khác nhng bt bình ca h. Các khách hàng trung thành có kh năng cung cp min phí nhng qung cáo truyn ming cũng như các li thế qung cáo khác.

Ngoài ra các khách hàng cũ cũng chi tiêu khong 65% so vi mt người truy cp ln đu tiên, tăng 5% trong vic duy trì lượng khách và tăng doanh thu hơn 25%.


===== English version =====

Bill Healey shares his views about customer service to know how well is your club faring.

In reviewing thousands of online contacts and stacks of business cards, I was looking to see how many refer to Customer Service Manager or Retention Specialist.    In turning over business cards, I frequently ran across the title of Director of Sales & Marketing, but not once did I find one specializing in guest retention.

Is this due to an old-world focus on generating new customers while brushing aside the commitment satisfying existing guests?   Could it be that hospitality & leisure managers perceive all is fine, and that the current effort of employees to customer service is adequate?

One of the statistics on the issue I find a bit alarming indicates that 80% of all companies believe they deliver first-rate customer service, while only 8% of their customers agree.   Somewhere there’s a disconnect between what management believes and reality.

A study by the National Golf Foundation in 2002 indicated only 20% of all golfers are loyal to their local public course.  Only 1-in-5.    Since the cost of acquiring new guests is five times more than the cost of servicing existing guests, what can be done to increase the level of retention?

Establishing contact with a new guest, and realizing the first sale is often so costly that the net return is minimal or even negative.  As the guest relationship continues and leads to repeat business, the guest finally becomes profitable to the business.

This is because there is less need to conduct a wide variety of activities that are a
involved in obtaining the first time guest, such as:  advertising, awareness building, qualifying activities, comfort building, and presentations.

When a business wins customer loyalty through consistent and quality service, they achieve an increased market share and higher revenue.  Some research has indicated a commitment to the customer experience results in 25% more customer retention and revenue than a similar effort in sales and marketing.

Customer loyalty is consistent with a favorable attitude towards the facility.    Research has shown that satisfied guests on average tell 10 people about how happy they are, while dissatisfied customers tell 22 others about how unhappy they are.  Loyal guests are likely to provide free word-of-mouth advertising and referrals as well as other promotional advantages.

Since repeat customers spend roughly 65% more than a first time visitor, a mere 5% increase in retention yields an increase in revenues greater than 25%.

A few additional customer service statistics of interest:
  • 68% of customers leave because they feel the business is indifferent to them.
  •  Companies that prioritize the customer experience generate 60% higher profits than their those that don’t.
  •  A 2% increase in customer retention leads to a cut in operating costs by 10%. 
  •  After 10 visits, a golfer has referred an average of 7 new golfers.
  •  90% of consumers began doing business with a competitor following a poor customer experience.
  •  85% of guests will pay more for a better customer experience.
  • Customer power has grown, as 75% trust recommendations from friends and family, while only 19% trust direct mail.

In today’s world of social media, guest feedback spreads very quickly.   For those familiar with travel portals, it’s quite easy to find multiple guest reviews -- good and bad -- on a particular resort.  Online feedback and reviews are unavoidable in sites such as Facebook, Twitter, Trip Advisor, etc. 

For a club to develop and improve customer service, social media cannot, and should not be avoided.  Research has indicated that consumers who engage with businesses over social media spend 20% to 40% more money with those companies than other customers.

Do Loyalty Programs figure into guest retention?

In the hospitality & leisure industry, it’s common knowledge that many pay-for-play  golfers will make a booking based on two factors: price and location.  One factor that many golf clubs have disregarded is the importance of a customer loyalty program in motivating purchasing decisions.

Golf clubs, like most other businesses, can benefit  greatly from offering customer loyalty programs in an effort to turn occasional guests into loyal, frequent patrons.

While some clubs have created loyalty programs, they have typically placed very little importance on these programs as a driving factor for increased golf bookings. The fact is, these loyalty programs can be an effective factor with the club’s highest-earning customers.

Discount programs offered by some golf facilities (2 for 1 deals or discount books) will typically attract the thrifty golfer who likely will not be spending big at the club.  The club’s loyalty program should be more focused on customer service -- benefiting frequent guests who add big to the club’s revenue stream.

Long-term relationships with the golf club will also minimize risk, simplify choice, and provide a feeling of optimal satisfaction for the guest.   They can derive social benefits from long-term relationships through the loyalty program that can include feelings of familiarity, personal recognition, friendship, rapport, and social support.

One caution on loyalty programs is that they too often track revenues rather than  profits by rewarding frequency and longevity instead of encouraging truly profitable behavior.  Though more complex to develop, loyalty programs should be designed to  increase the loyalty of your profitable guests rather than paying for increased loyalty of unprofitable customers.  This concept is known as Customer Lifetime Value which is a method of highlighting the importance of valuable guests.

In it’s simplest terms, Customer Lifetime Value is an estimate how much a customer will spend with a company over their lifetime minus the costs of supporting the customer and providing the products and services.  Important parts of this calculation are the probability that the customer will stay with the company and how much the customer will spend.

Improved customer service and building loyalty provides benefits to both the golf club and the guest. They should be actively managed responsibilities within any leading golf property.





17 February 2013

Interview with Jakub Sippl, Director of Food & Beverage at Amiana Resort NhaTrang


from Hotelier Indonesia Magazine
Issue 10, 2013

During our travels, Hotelier Indonesia comes across executives with a unique path in the hospitality industry.  In recent travels on the southern coast of Vietnam, we had the pleasure to meet with Jakub Sippl, Director of Food & Beverage at the new Amiana Resort in Nha Trang.

[HI] You seemed to grow-up in the hospitality industry.  When and how did you get your first work in a hotel? 

[JS]  I have grown up in the hotel actually. My mother worked as Executive Housekeeper in one of the hotels in our town. I used to go there after school since I was 7 or 8 years old and spend 2 to 3 hours every day. Running around in the back of the house and discovering the work flows. When I turn 14 I took my first part-time job in Stewarding department, I would be washing pots and pans in my free time, unless like most kids my age, I was making a “good “pocket money those days…When they asked me which high school I will choose I automatically decided to study hotel high school and since then I knew what I want to do in life.



[HI]  You're currently Director of Food & Beverage at Amiana Resort in Nha Trang, Vietnam.   Having a quick look at the site, it is quite impressive.   As the resort is weeks from opening, what are some of the pre-opening responsibilities you've been responsible for?

[JS]  I have joined Amiana over 4 months ago, since than we were able with clear direction of our General Manager create a new concept for our flagship restaurant called Bacaro. With his support we determined the way F&B in our resort will go and I am proud to say that we will feature plenty of new products for this market and feature a lot of new ideas and service touch points. I wish to share the details, but people will have to simply come and experience themself.

[HI]  Can you give us a bit of a background on your path to Amiana Resort?

[JS]  I have moved abroad 9 years ago, my first destination was sunny Malta, where I worked for international chain. I was able to quickly progress my career with 2 task force in Africa (Djibouti and Tanzania) where I was part of the pre-opening teams. After Malta, I have moved to UK, where I worked in one of the leading hotels of the world before moving to London to do my management training . At that time I felt like I need big challenge in my life and took an opportunity to move to Vietnam for the first time. I have been in Asia since, working in Cambodia and Indonesia, before ending in Vietnam again.

[HI]  Is there a particular challenge or two you've had to address in your career?

Hotelier Indonesia
Issue 10, 2013
[JS]  As you know, Hotelier life is full of challenges, but my biggest challenge so far was being in charge of Food and Beverage Operations in athlete village for Seagames 2011 in Palembang, Indonesia. The hotel chain I worked for a that time got the contract only less than a month ago, so we had very little time to prepare and organized. During the preparation time we had to overcome many challenges, for example the kitchen in the athlete village was not ready before and during the event, so we have to prepare food in our hotel and deliver by heated trucks, which was about 15 km route. Since we were running 24 hours operation for 16 days it required a lot of logistics and coordination. 

In addition to that we were hosting some of the head of states and government officials during that period, for example President of Indonesia,  Princess of Thailand, Deputy Prime Minister of Singapore and many more. After less than a month preparation, 16 days of execution of the event all was successfully done. I have to say that my team did amazing job and they really exceeded my expectation. This was the biggest and most difficult challenge for me so far…I am hoping for more in a near future.

[HI]  What personal goals have you reached?   What goals have you set for the future?

[JS]  So far I have set a several personal and work goals. Some short term and some long term. Talking about work, I have reached my goal so far, which was a managerial position in high class 5 star pre-opening experience, which Amiana is. My future goal is to establish F&B operation with Amiana and ensure to have the most enjoyable culinary and service experience in Vietnam together with creating the most enjoyable environment for my staff.

[HI]  Is there a personal philosophy that drives your career?

[JS]  I do have personal philosophy which drives me since the beginning. It does develop with me of course, but the core is to work hard and most importantly smart in order to achieve my goals.

[HI]  What advice do you have to others starting their careers in the industry?

[JS]  This industry can be quite hard sometimes and many people can start in the wrong places which change very quickly their perception about this job. My advice would be to create your own career path and follow your targets, some people could call it dreams. Always learn from your co-workers. Bad and good habits, because in the end every experience is a good experience. I always try to turn negative to the positive. Since we work in very stressful and full of pressure environment it is not a career for everybody, but to me there is no better feeling than going home after a well organized event or leaving property which became successful thanks to your contribution.

In the end I would like to thank you Bill for this interview, great talking with you. I wish all the readers of Hotelier Indonesia great year 2013 and good luck with their careers and assignments.

Hotelier Indonesia would also like to thank Jakub for sharing his experiences in the industry.   Further information about Nha Trang’s new Amiana Resort can be found at:  http://www.amiana.com.vn/




16 February 2013

Interview with Ms. Jefri Carolina, Duty Manager in Hotel Santika Siligita Nusa Dua

from Hotelier Indonesia Magazine
Issue 10, 2013

In our travels, we come across many highly experienced hoteliers with varied and exciting experiences around the world.   The allure of a global career in hotels and resorts draws in people from quite diverse backgrounds.    We are pleased to catch up with Ms. Jefri Carolina, a young hotelier who has followed a path into the hotelier industry.

[HI] When and where did you start working in hotels?

Hotelier Indonesia
Issue 10, 2013
[JC] My hotelier career started in 2004 at the Bromo View Hotel & Restaurant in Probolinggo, Jawa Timur.

[HI] Could you tell us a bit about your start?

[JC] My first position was in reception at Bromo View Hotel for around two years.  Since it was the hotel’s first year in operation, I was also working as part of the pre-opening team to assist in preparing and supporting the grand opening.  Having an active role in multiple aspects of the hotel’s pre-opening provided both a significant challenge as well as a great opportunity.

[HI] Where are you working now, and what is your position?

[JC] Duty Manager in Hotel Santika Siligita Nusa Dua, Bali.

[HI] What achievements are you proud of?

[JC]  I am proud of my ability to properly handle responsibilities assigned to me by my managers.  I appreciate their faith in my abilities to be a trusted and responsible member of the team.

[HI]  What positions would you like to advance into in the coming years?

[JC]  I relocated to Bali in mid-2012, which was a valuable step in advancing my hotelier career.   I consider this a great chance & good challenge to be here in Bali to continue my career in operations, especially Front Office.   I look to get more opportunity to grow professionally both in Front Office and in other departments too.  I am always happy to share my knowledge with my staff, associates and others who are interested.

[HI] As a woman in the Indonesian Hotel industry, is there any advice you would give to others looking to start a career as a hotelier?

[JC] Commonly, many woman fall in love with hotel industry and decide to be hotelier. Its a is very interesting industry where you can make your own positive choices. As one who is still stages of a hotelier career, i can advise - just do your best and never tire of developing your industry knowledge and experience.  Let it flow and you will find the way.

Hotelier Indonesia would like to thank Ms. Jefri Carolina for her feedback and insight into a young hotelier’s experience in the industry.


15 February 2013

Hot Destination :: Sheraton Nha Trang Hotel & Spa, Vietnam

from Hotelier Indonesia Magazine
Issue 10, 2013

Traveling Vietnam’s southern coastline at the start of 2013 provided an opportunity to experience a few of the new hotels, restaurants and entertainment venues during the new year holidays.

Hotelier Indonesia
Issue 10, 2013
Our longest stop of the journey was a week in Nha Trang, roughly 320KM northeast of Saigon.  Though we’ve been to Vietnam a half-dozen times, this was our first time into Nha Trang.  One of the charms of city’s is it’s coastline, commonly listed as one of the world’s top by the “Most Beautiful Bays in the World” organisation based in Vannes, France.  (www.world-bays.com)

We were fortunate to have used the Sheraton Hotel & Spa as our base of operations.   Ranked as the first internationally renowned, 5-star brand to cultivate a beach destination within Vietnam, the site lived up to it’s billing.

It’s central location offered a convenient place to arrange business meetings - as we often found it to be the number-one gathering place for Nha Trang’s business professionals and expatriates.  The hotel was also a stone’s throw from the beach and shopping malls.

With 30 floors, the Sheraton Nha Trang was designed to provide dazzling sea views from each of its 280 rooms and an array of restaurants and bars.  Their 9 classes of accommodation range from spacious deluxe rooms to 70-square-meter executive suites and one awe-inspiring 182-square-meter presidential suite.  Each room has a balcony that juts far enough to provide an open-air view of the bay and a beach that’s been described by many as the best in Vietnam.

Guests in the presidential suite and others staying in a room or suite on the 22nd-26th floors have access to the Sheraton Club Lounge, an awe-inspiring modern lounge, which delivers a multi-dimensional, uplifting guest experience.  Business travelers and leisure travelers who crave extra-special treatment and amenities should check in here.

Altitude Bar at sunset
One of our regular haunts was the Sheraton’s Altitude Bar, located on level 28 -- which is well-known as the highest bar in Nha Trang.  It was a pleasure to relax and enjoy the spectacular view of the bay as the female DJ duo performed an eclectic mix of music.  We agreed with Raaj Dhillon, the hotel’s F&B Director when he said “this is one of the best spots to watch sunset in Nha Trang or to enjoy the scene of the seaside city lit up with lights at night.” 

We also dropped in at the Sheraton’s Shine Spa for their Vietnamese Massage, one of their signature treatments.    Shine Spa is the second of its kind in Asia-Pacific region, after the brand was launched in 2009 at Sheraton Maldives Full Moon Resort & Spa. Shine Spa for Sheraton is part of the Silk Route Spa Collection by Sheraton.
  
Shine Spa - Lavender Room
Symbolic of traveling between modern and ancient worlds on one of the most legendary journeys, winding its way through land and time, mystery and magic, the Silk Route Spa Collection draws on influences from East and West, combining them into a extraordinary guest experience. With treatments originating from China, Thailand, India, Arabia and the Mediterranean, the Shine Spa therapist sends you on a truly magical journey. The subtle natural aromas transport you to faraway places where sheer indulgence awaits.
 
Though the Sheraton is an oasis in it’s own right, we were able to stay in touch with the outside world, working from the Link@Sheraton, a unique WiFi lounge launched by Sheraton last year. In the Link@Sheraton, we were able to connect to the Internet, send email, watch TV on a plasma screen and browse through local and international newspapers and magazines.

We were regular visitors to several of the property’s restaurants: 

Steam ‘n Spice is a restaurant that celebrates the best of Asia’s streets with a cheery indoor space.  This concept is a first for the entire Starwood group of hotels, and is certainly worth a visit.  Feast is a tried-and-true culinary concept that taps the culinary heritage of Italy, India and a number of distinct Asian locales and turns out a la carte dishes a la minute.  On the lobby level, Toastina provided us with deli favorites, to-go style.

Sheraton Nha Trang was a welcome base for our week on Vietnam’s coast.   It is certainly a site we’ll be returning to.

Further information can be found at:

SHERATON NHA TRANG HOTEL & SPA
26 - 28 Tran Phu Street
Nha Trang City, Vietnam


Full issue of Hotelier Indonesia Magazine 10 can be found at: 





Interview with Erin Walkotten, Golf Professional at Camp Creek Golf Club, Florida

from Hotelier Indonesia Magazine
Issue 10, 2013

Successful hotel & leisure organisations around the world recognize the value of customer-centered service and strive to create a memorable impression through all services at their facility.  Women have become irreplaceable in conveying these values to the guests.

Camp Creek Golf Club, one of the quality clubs managed by internationally renown Troon Golf, has long recognized the value of women in management positions.  We’re fortunate to catch up with Erin Walkotten at the club in Panama City, Florida.

[HI]  What is your current position and what are your responsibilities at Camp Creek Golf Club?

Hotelier Indonesia Magazine
Issue 10, 2013
[EW]  I am the assistant golf professional at Camp Creek and have a number of responsibilities at the club. The responsibilities at the club include day to day golf shop operations from making tee times, to merchandising, to running golf tournaments. I also help lead the summer youth clinics. Recently, due to a management change, I have also started to get more familiar with the food and beverage aspects, from ordering, to cooking, to managing the grill.

[HI]  How long have you been working in the golf industry?

[EW]  I have been working in the golf industry for 8 years.

[HI]  Did your coursework in school help build toward a career in Golf?

[EW]  My course work in school did help with a career in golf. With the golf management degree they focused on the industry as a whole.  From the food and beverage, turf management, operations, and repair from gripping, regripping, and reshafting of the clubs. My degree is a bachelor of science in business administration with an emphasis in golf management. As noted below, this coursework has helped prepare me for the PGA program coursework.

[HI]  When did you start playing golf?

[EW]  My dad got me started playing golf at the age of 8.

[HI]  How do the golfers react to a female instructor?

[EW]  I feel like golfers react well to a female instructor. We tend to be more "motherly" and both the kids and the women golfers seem very comfortable with a woman instructor.

[HI]  Are you planning to become an LPGA Member?

[EW]  I am currently going through the PGA program. I am hoping to be through that program within the next year and a half. The college I attended (Trine University in Angola, IN) was not a PGA affiliated golf school. By choosing this route I was able to decide if I wanted to go the PGA route or go the LPGA route. In the end, the PGA route offered me more opportunities in the industry then it appeared that I would get from the LPGA. I would love to one day own my own golf course and/or become a head professional at a course and to be a head pro you have to go the PGA route. From my observations and discussions, the main difference between the two routes is that by going PGA they focus more on the business side and going LPGA they focus on the teaching side.

Camp Creek Golf Club can be found online at:  www.campcreekgolfclub.com

Hotelier Indonesia is pleased to catch up with Erin Walkotten, and thank her for her time.   We recognize the value she brings to the golf and hospitality industry and see the limitless future ahead.

Full issue of Hotelier Indonesia Magazine 10 can be found at: