Upselling and Crosselling

After the summer break, we are back with live webinars, for which occasion we chose to reopen with the much desired and controversial topic of ancillary services: how to promote and sell them with upselling and cross-selling actions to maximize revenues.

Together with Marzia, two guests who daily clash with this reality both in terms of revenue and marketing and communication: Luisa Torboli, revenue manager at INUP Tourism and, Vito D’Amico, founder, and revenue manager at MyForecast Revenue Software.

Let’s start immediately from the basic concepts and definitions, excluding the “beloved” technicalities, acronyms, and the use of English words. Thus, giving practical advice and suggestions to make a guest’s stay in the hotel fruitful, in an economic sense, by offering the services that revolve around it. How to try to inform first and then promote all those services that are complementary to the overnight stay.

Marzia: Very first question, simple and straightforward. What are ancillary services and what are they for?

Luisa: The term ancillary services defines the income of those goods and services that go beyond the main product. In the hotel world the main sale is linked to the room. The ancillary service is therefore the product or service that completes our guests’ stay. As with hotels, ancillary services are also found in campsites and residences. The revenue derived from the rooms remains the main source of income, but ancillary services can play an important and fundamental role

When we think of services, we immediately think of the catering sector or the SPA. Actually, the services we can offer are many, it would be enough to look at other sectors with creativity and imagination. These, as a matter of fact, can help us to propose and invent new services that can differentiate us from the competitors.

For years revenue has been seen as lowering prices, but today managers need to broaden their perspectives and look beyond just the rooms, as well as considering other departments. In planning the changes made to offer these services, it is essential that there is a collaboration with marketing, with sales and with all the other departments of the facility.

Marzia: As you know Qualitando, as a customer relationship software, has launched a web app to inform, promote and sell all the services that could be purchased and therefore could make the customer’s stay in the hotel more special. The most classic objection of hoteliers, during negotiations for the web app, is not having services such as a restaurant or spa. Exactly what Luisa anticipated, this idea was created that ancillary services are limited to meals or spa treatment.

In reality, if each of us made a list of what could be sold – pre-check-in, late check-out, etc. … – the list would be really long and by associating a figure we could even triple the average revenue of a room. Vito what do you think?

Vito: the concept of ancillary service is as broad as it is concise, I would not define ancillary services as all products and services such as the restaurant / bar sector or the SPA or as other services inside the facility. Actually, ancillary are those products external to our business on which we then marginalize a share, whether it is a percentage or a fixed one. Among the most classic ancillary services we find transfers, excursions or beach rentals (towel and sunbed).

For example, in the latter case the hotelier objects by claiming that he has got to buy this service externally, but this is exactly the ancillary service. Make an agreement with an external party – such as, for example, the lido in front of you and in target with you – such that you will have a discount from it and you only charge a small margin on what you go to sell and on which you then go to earn.

The hotelier normally does not agree on all the work that comes with it, but does not realize that, even just one or two euros more per cot multiplied by all the beds purchased during the season, increases the average room rate. Actually, increasing the revenue and lowering the commission cost, thus obtaining enormous benefits.

One of the reasons that drives tourism in Italy is the food and wine aspect. We are a country that offers an overwhelming number of opportunities from North to South. We are appealing, the leisure customer knows this and spends here for this. An advantage that should be exploited, it would be appropriate to give the opportunity to make agreements with local wineries or other gastronomic solutions

Marzia: Sometimes when we talk about ancillary services, we use two technicalities: upselling and cross-selling. What’s the difference between the two? Distinguishing between the two sales techniques becomes essential to understand how to propose one or the other to be effective in achieving the goal.

Luisa: in a very simple and practical way, we sold a standard mountain view to the customer, and we immediately propose the junior suite or the superior lake view, we are doing upselling. We had already sold a product and are looking to sell a better product to let the guest enjoy a higher quality stay. Another case, our client is doing a manicure and the spa manager starts talking about our restaurant and the care of the chef’s choices, if at the end of the service the client books a table at the restaurant, we are doing cross-selling. So, we talk about cross-selling when we sell an extra service other than the one used.

Marzia: To summarize, in upselling we are talking about the extension of quality or quantity of the same product, if they offer me a collateral service other than the one purchased, we are talking about cross-selling.

Marzia: How much could ancillary services weigh on the turnover of a hotel? Where should we go to make calculations and understanding whether to commit ourselves and create a strategy to be able to sell them

Vito: There is no limit, if we consider all the departments present in the structure and the people who are in contact with customers, we have an unlimited number of opportunities inside and outside our hotel. We could get to invoice at levels close to those of the rooms. There is no habit of thinking that the hotel is no longer just selling rooms, but in fact it is much more.

In the United States before the pandemic a study that changes the rules and the perspectives was launched. We are talking about ABS (attribute-based selling) sales techniques, which is a sales technique based on the attributes of the hotel world. The traveller enters an OTA, chooses the city, and then chooses what he would like to find inside or outside the room (carpet or parquet, the view from the tenth floor or the garden on the ground floor).

At this time, this type of service is chosen after deciding on the hotel or room, with this new approach the attributes are first chosen. Each of these has a cost, which will form your price, click on search and a list of hotels and rooms that have the highlighted characteristics will appear.

It is a paradigm shift, where the concept of ancillary service and sales changes, I choose what I want from my hotel and / or around my hotel and I am directed to a cart of options.

This study stems from the need to respond to data from reports on the hotel and air world that demonstrate how important it is to sell services, because we are moving towards a flattening of the room price; therefore, what can make the difference is to be able to associate all the other services in a package or not. The pandemic has changed the methods of choice, today we all have more precise needs, and we all want to satisfy them. We will travel less for many reasons, this means that I, the client, want to find what I want. I am willing to spend more as long as the services I want are presented to me the way I want. Basically, today more than before, the room alone no longer makes a difference.

Marzia: for reasons other than in the past, guests are looking for an experience, whether it is business or leisure, they want to enrich it. Living a holiday within the same holiday, concentrating multiple experiences in a few days.

Luisa: and this allows us to shift sales from OTAs to direct sales; therefore, we talk of an increase in turnover, but also of cost containment. The extra services offered can also become included services, such as the garage for business customers. This is a reason to differentiate ourselves, the OTA customer pays it, the direct one doesn’t. It is therefore necessary to perfectly know the costs of our services, to decide whether to leave them included. In any case, the reduction of internal costs is always one of the main objectives of revenue and marketing.

Marzia: We can therefore talk about two ways of selling: in the first case we are talking about the sale of a room on OTA, maybe just the stay or with breakfast, so that it acts as a mirror to divert the customer to your own website, where the guest will then go to look at the gallery the services and maybe he is struck by a captivating claim that proposes the purchase of the room with services included at the same rate, let’s talk about encouraging direct booking.

Another sales system: I deliberately put the basic product on OTA and after the customer’s purchase, through constant and continuous communication, I start trying to get him to add services to the stay, those he has not yet bought.

Which of the two can be more profitable? One is pure disintermediation, with the other I pay the commission, but I constantly try to sell complementary services to increase the revenue of the room. They must be mixed, or one strategy must be preferred to the other, also with a view to exploiting the long wave of visibility.

Luisa: only the data can tell us which strategy is to be preferred in different situations, but, apart from rare cases, the mix is ​​always to be preferred. For example, we are talking about customers who are loyal and feel safer buying from OTA, because they know it despite the hotel where they have never stayed. The important thing is that the procedure is clear and shared between the departments, whoever receives an email from the marketing department must then find a correspondence in the telephone response of the reception.

Vito: We need to go ahead with data analysis. Before building any sales strategy – from the opaque product or not to the room – it is necessary to know who our customers are, what they bought and when, to have the data of all customers whether they are spa, restaurant, or room. Knowing all this, it would be possible to build products suitable for the individual customer, without having to adopt the all-inclusive. We could give them what they want when they want it. We’re talking about moving towards personalization with tracking and data processing.

Marzia: if we look at this situation from a customer-centric point of view, what we cannot do without is therefore a CRM, a place where you can keep all the key information concerning your customers in all departments. Often between the moment of sale and the moment of arrival there is no adequate registration of the customer’s wishes, while instead recording what was the result of a conversation prior to arrival or looking at the quotes sent, we discover important elements and decisive to offer the right service on site.

If I know that a customer has an early flight in the morning, I don’t have to waste time proposing a late check-out but preferring a transfer that can facilitate the customer at an appropriate time. For the sale of services, the knowledge of the customer is of fundamental importance, as well as codifying procedures for the collection and storage of information.

Marzia: Why do you think their sale represents a desire as much as a frustration for hoteliers? Where are the reasons why they are not selling or not selling enough?

Luisa: The hotelier is used to monitoring everything, from costs to times, everything is always very controlled. In the same way, you need to understand what works and what doesn’t, not all services are always easily salable. When a hotelier tells me that he does not want to propose a service / product because he has not been able to sell it, I wonder if we are talking about case studies or statistics. Did you try it once, and at the first no as a reply you gave for granted that no one wants that service, or do we know for sure that we have offered the offer X times and the conversion was Y? Are you offering the service to everyone or only to the potentially interested target?

When it comes to services, we need to talk about planning, organization and control, which are the 3 fundamental stages if we want any sale to become fully operational and convert. To ensure that a receptionist – already overburdened with procedures – is able to sell, it is necessary to identify a few services starting from data analysis and try to understand how to offer them, solutions must be found.

The most effective is customer profiling. Everything that is known about the customer, habitual or not, must be recorded for a subsequent suitable sale to that customer.
If used in the correct way, technology in this case comes to us. It is no longer possible to rely only on the human factor – memory and the habit of the front office for example – it is necessary to record everything precisely to avoid trying to sell a service in which that customer is not interested.

Often the hotelier is frightened by this, they start with the proposal of a possibly new service, then work begins, the procedures have not been defined correctly, and when the customer who requests that service arrives, this will not be available, and this leads to that frustration that blocks the mechanism.

Marzia: Let’s take stock and define the key concepts to start from:

– Make a list of ancillary services based on your target customers, whether they are internal services or not
Staff training and well-written and defined procedures. Teach staff to ask questions and not just answer.

Marzia: Human relationship versus Technology (apps, bots, etc.). Is there a more correct choice for which to lean or should the two methods be integrated, one in support of the other? Where to start, and above all, how to harmoniously make human relationships and technology coexist to hit the target (to sell!)?

Vito: the two are closely connected, it is often thought that technology should replace the human factor, but the tracking of customer data starts from the front office. I must understand how to behave and how to relate directly to a customer who has just arrived, and who has certain needs, starting from the information entered correctly in the CRM.The data of our customers, the market and products by target are also the basis for offline communication activities. We always start from the data, knowing how to work them to obtain an excellent result. Because the front office approach can also change depending on the data already available. If I am aware that the incoming customer has certain needs, perhaps because it is a regular corporate, I will act accordingly. I’ll be on the safe side by proposing certain services or not.

Luisa: Communication must be coordinated and omni channel. Technology allows us to automate processes, which does not mean being adversaries but allies, profiling customers.

We thank our guests for their availability and experience. Together we tackled a central and much discussed issue in the travel sector, we defined the basic steps and looked a bit to the future.

We look forward to seeing you for the next appointment with the Live Webinars on Tuesday 26 October, always on our Facebook and Youtube channels
https://www.qualitando.com/webinar-per-tutti/

Summer reviews trends: what data tells us

Now that summer is drawing to a close, we have enjoyed studying the trend of the sentiment on the Italian holidays, comparing the data with those of the same period in 2020 and in some case, even with those of 2019.

Which data? Well, every year Qualitando completed questionnaires give us a lot of data.

All precious material for reading and for interpretations of the changes in the satisfaction of guests in the Italian accommodation facilities.

To confirm the trends we extracted, our partners in crime and friends from Travel Appeal intervene, and we thank them!

And here is what came out:

First, for the reasons abundantly explained here  https://www.qualitando.com/en/reviews-travellers-august/, in summer the frequency, and therefore, the number of reviews written and published about the local accommodation facilities. The results show a physiological slight drop in scores and of the general sentiment which, despite everything, remains high, at 86.7%.

B&Bs and shelters seem to be the best of all, with 90.8% for B&Bs and 90.1% for shelters, respectively.

The lowest performances  are recorded for camping sites (85,1%) and residences/apartments (84%).

The reason of these results is intuitive: as per reputation the winners are the facilities where the staff is able – due to the size of the facility and natural inclination – to keep a closer and more active relation with the guests.

People, relations, once more make the difference.

In a B&B the landlord prepares your breakfast and pampers you like she was a mother when you come back home to the village after a session of exams in the city, whilst in the residence you now enter with a pin that opens all the gates and you don’t see a soul for the whole length of your stay, if not other travellers wishing to avoid any human contact (and save).

In all this, hotels and Agritourism facilities keep being, anyway, the points of interest with most reviews, covering about 63% of the total of the reviews.

In the picture below:

Who are these writers?

In 2021, for 63.6% they are Italians.

For the rest, foreigners, but from close countries such as Germany with 9% and France 4.7%. We know the reasons: travelling by car this summer was easier than taking a plane.

For the same reason, we also see slight movement from other proximity markets, such as Switzerland and Austria.

Americans, who so much love and are loved from the coasts of Campania and Liguria regions, as well as from the art cities, have been really, just a few.

The degree of satisfaction expressed is down on all markets, compare to all markets, compared to 2020, excepted France, who appreciated Italy a bit more.

As usual, the most active types of travellers were couples, immediately followed by families.

For the reasons we know more than well (Covid and its consequences as smart working and difficulties to travel), business trips are the lowest of all.

The sentiment, even in the types of trips, records a decrease compared to 2020. Groups of friends are an exception, but they declare themselves more satisfied than the previous summer.

The most popular topics

We are not at surprised about the topics most covered in the reviews, which are:

  • Catering
  • Staff
  • Rooms

CATERING

Let’s start with catering. We know that the eating factor is a fundamental key of the holiday, so there is a lot of chatters on the portals about this topic.

In the case of hotels, breakfast is the more discussed topic. Il general Sentiment is not of the highest (85%) and this means that the customers often complain about this aspect.

The reason is obvious: today the expectations for breakfast are extremely high. People in hotels expect to find a sumptuous buffet. The summers 2020 and 2021 saw a reorganization of the breakfast to adapt it to the requirements of the anti-covid protocols.

Where the buffet was kept, had to be protected with glass or plexiglass and, to go from do-it-yourself to served.

Other hotels decided to adopt the system of breakfast menus of your choice, served at the table.

In both case the perception of the guest was often something like: “This year there’s less food, less variety and there’s a queue”.

In both case the perception of the guest was often something like: “This year there’s less food, less variety and there’s a queue”.

The question of queues and therefore of waiting is not easy to manage. It essentially depends on two factors:

  • available space
  • quantity of personnel assigned to the service

To confirm the trend, here are Qualitando data on catering:

2019 –> 85,6 % di ospiti soddisfatti

2020 –> 77,6 % di ospiti soddisfatti

2021 –> 83,6 % di ospiti soddisfatti

We noted that also the cluster “service”, strictly related to “catering”, follows the same trend:

2019 –> 85,6 % di ospiti soddisfatti

2020 –> 80,6 % di ospiti soddisfatti

2021 –> 83,3 % di ospiti soddisfatti

A decrease in 2020, for the reasons above explained, and a recovery in 2021 which, however, does not reach the high level prior to the pandemic.

STAFF

In second place of the most discussed topics is the staff above all, understood as hospitality, service and welcoming. We know that in many cases it is the staff who ‘make’ the hotel and not the facility itself.

The sentiment is very good (93,2%) and this means that the hotels in Italy still emerge for the high level of welcoming and hospitality they reserve to the visitors.

It seems clear that our smile is genuine even under the mask.

According to the data collected from Qualitando qualitative questionnaires from the guests it emerges that the topic “reception” presents this trend:

2019 –> 91,3 % di ospiti soddisfatti

2020 –> 88,3 % di ospiti soddisfatti

2021 –> 88,3 % di ospiti soddisfatti

Another cluster similar to the “staff” topic is “entertainment” or  animation, which trend is similar to that of the reception:

2019 –> 88 % di ospiti soddisfatti

2020 –> 74,6 % di ospiti soddisfatti

2021 –> 78,6 % di ospiti soddisfatti

In pre-covid times in general, the staff used to get very high scores.

We know that for the guest usually the staff corresponds to the people at the reception, the entertainers, and some waiter/waitresses, that is the figures who are in fact, most in contact with the guest.

With the pandemic and the  need to comply with distancing rules, many facilities have noticeably reduced their usual weekly entertainment schedule.

By reduction we mean fewer hours, fewer actitivies, especially indoors and, above all, the limitations of the number of participants admitted at the same time to games and workshops.

Many guests experience these protocol adjustments as a deprivation.

It was no longer possible to flock to the bureau, or stop for long chats with the secretaries, who, being compliant as they were, they had to tense up a little, being responsible for observing the new safety regulations.

Plexiglass and masks create a barrier also to empathy, this is clear for everyone, therefore, managing complaints has become more difficult.

Here’s explained the decreasing trend in 2020, with a lighter rise in 2021, but never to the levels of 2019.

THE ROOM

Another very present topic in reviews, as we know, is the room.

According to data extrapolated from Qualitando, it is interesting to note the growing trend of the guest satisfaction over the past 3 years:

2019 –> 82,3 % di ospiti soddisfatti

2020 –> 83 % di ospiti soddisfatti

2021 –> 83,6 % di ospiti soddisfatti

Over the last 2 years, due to the prolonged closures due to covid, many are the facilities that took advantage for small and large renovations, or simply to make those improvements able to transform an ‘ok’ holiday into a great one.

An example? Replacing mattresses, soundproofing, change of fixtures and fittings, a more spacious shower.

SAFETY AND CLEANING

The topic safety is not among the most discussed and the related sentiment is among the lowest: 49,9%.

With the lowering of the guard and the vaccination campaign advancing, even the anti-covid rules, that until June recorded a good sentiment (85%), now show a decrease to 73%.

This data confirm that people want to be serene during their holidays, safely in a sanitized environment where the rules are observed.

Strictly related topic to the concept of safety is cleaning, cluster always present in Qualitando questionnaires. And here is the trend over the last 3 years:

2019 –> 88 % di ospiti soddisfatti

2020 –> 83 % di ospiti soddisfatti

2021 –> 86,6 % di ospiti soddisfatti

2020 recorded a decrease of the guest satisfaction, who, at the reopening of the season arrived at the hotel with a thousand fears and feeling of seeing the virus everywhere.

The normal, usual, even though deep traditional cleaning wasn’t enough any longer. Strict protocols that everybody know were introduced and the guests (understandably) could only trust the hotel guaranteeing the “sanitation” as, we know, viruses and bacteria are not visible to the naked eye.

The trend in 2021, rises again but it doesn’t reach the pre-covid levels. The accommodation facilities have correctly adopted the sanitation procedures that are no longer perceived as a novelty but as a habit.

However, the guest’s attention to maximum hygiene remains very high and the level of tolerance towards carelessness in cleaning the rooms is almost nil.

As regards as safety, anyway, the most recurrent word in the reviews is “Coronavirus”, followed by “mask” and “anti-covid rule”.

To conclude, our data tells us about another trend that should be noted:

Always considering the reference period of time from June to August, Tripadvisor remains the most used review portal, but over the 3 analysed years, 2019, 2020 e 2021, it recorded a decline that other portals did not have.

HolidayCheck and Local Guides are more and more stronger, while Facebook remains stabile.

This means that it is increasingly important to supervise all channels, which thanks to the support of Qualitando interfaces is simple and immediate.

Reviews under the beach umbrella

Prepare to face the storm of justified criticism … and not.

In some areas of Italy, such as the Riviera Romagnola, they are called “the Augustans“. As you guess, the term does not properly enclose a compliment.

It is rather a sort of label that hoteliers virtually assign to travellers in the month of August. Not infrequently, in this period, to address a waiter who shows signs of seasonal fatigue, he is told: “Watch out for the Augustans, huh !?”

A threat, and we know why. They are relentless with those keyboards. They write a lot on review portals and they also write for those who have travelled in the previous months. Who knows why?

We do have some answers. But first, however, let’s keep in mind that it is good to receive a large number of reviews because the algorithms are based not only on the quality of them, but also on the quantity and frequency.

If they were all beautiful, that would be great. Instead, August is precisely the month in which hotels often receive the only negative – or borderline – reviews of the year.

Some food for thought:

In August holidays cost more.

Tourists know well that a week in June, maybe for 4 people and in a better room, would cost them much less than in August. This awareness leads them to expect everything to be perfect, especially the service

Speaking of which…

Could it be that the level of service drops, right in August?

Unfortunately, yes. It happens because the staff begins to feel a certain tiredness. They already have 2 or 3 months of work behind them, and this is the time when activities such as themed dinners, musical evenings, beach parties (all dressed) in white, tastings of local oil, cooking school and so on and so forth are intensified. And even more!

Not to mention the stress of the organization of the! Ferragosto party! This is the period of brainstorming with the department heads and the animators to define the theme of the century, strictly after midnight, as the next morning you are all still anyway up at 5.30

From the 14th evening to the 15th afternoon, delirium reigns supreme in the hotel. Treasure hunts, guests divided into teams, water balloons and confetti! Among all this, the waiters bring the tables up and down – Don’t you want to please the Ferragostans who expect to dine by the pool and not in the dining room like every day, don’t you?

Ferragosto is like New Year’s Eve: very high expectations. Everyone wants to be able to tell that they are in the coolest place that cooler cannot be.

We understand well that in such a context some oversight or slowing down in the service might happen. But, pity that the Augustan is often devoid of pity and understanding.

The post August 15th (Ferragosto day) is even more at risk.

Even if the day after Ferragosto you are tired – you hadn’t even done a crusade – you know that another exhausting month awaits you. Therefore, it is forbidden to relax! 😉

Crowd = Traffic = Tense nerves

The August tourist gets in his car and knows that he will be queuing up on the highway all day.

Only those who leave for the so-called ‘clever’ departures, like bedtime at 9 pm, wake up at 2 am, at 2.30 am in a car with sleeping children, are saved.

When they arrive at the hotel they are exhausted from the journey, anyway. So they are less inclined to tolerate any disservices.

Also, during their stay, whatever they want to do, they share it with hordes of like-minded humans. Whether it is getting an ice cream in the best ice-cream shop in the country, going to a water park or shopping downtown, it is always with a tide of – annoying – crowds.

The forced holidays

For all the reasons above described, who can avoids going on holiday in August and chooses better, more tranquil months.

This means that who goes on holiday in August does it because they have the work leaves just and only during this period.

They do not have any choice.

This condition is frustrating. Thus, frustrated guests, we know, should be pampered so that they don’t let off steam writing reviews on the portals.

Reflections on the cultural level (and civic sense)

By judging from the profusion of grammar mistakes, vocabulary that not even a 4-years old child would use, absent punctuation or in reckless excess, random abundance of capital letters, we can deduce that – in addition to hotel scores – in August it drops even quite a bit the cultural level of those who review.

On the other hand, the true gentleman avoids making his disappointment public, but, it is a case of endangered species, and those rare specimens that still remain, certainly do not travel in August.

So…pay extreme care to questionnaires given during and after the stay! During these weeks the role of this tool is crucial to help quickly solving the critical issues and compensating for the disappointment of the guests with extra care.

Privacy and cookies policy on your website

The guarantor started the procedure that will shortly lead to the revision of the regulation on the use of cookies and other tracking tools. At the end of 2020 he published a document with the Guidelines on the use of cookies and other online tracking methods which remained in public consultation until the end of January 2021.

The final version of the provision is now being prepared and will be published in the coming weeks. The issues that link the two topics concern the “duties and obligations” of the data controller and the methods of acquiring data consent.

So, let us see what changed compared to the past and what changes we must make both with reference to the websites we own and in the process of acquiring consent for the collection, storage, and processing of our customers’ data.

The subject is particularly dear to us, first of all, for the information activity that we have been promoting for years now, for the benefit of all of you who follow us, and secondly for the care we devote to making the Qualitando solutions totally GDPR compliant.

We talk about it, once again, with one of the leading experts on the subject, the lawyer Marco Maglio.

Lawyer Maglio let’s start from the basics: some definition is necessary and dutiful to make reading easier even for newbies on the subject.

Let’s start by saying that a Regulation on personal data has been applied for three years in all European Union countries  – the General Data Protection Regulation often defined by its acronym GDPR –  which, despite not having changed the regulations relating to cookies and other tracking tools, has strengthened the power of control of people, focusing both on the “unambiguous” character of consent to the processing of personal data, and on the implementation of data protection principles from the design stage and for default settings. Therefore, this made some clarifications necessary on the correct ways to provide online information to network users and acquire their consent when necessary.
The Guarantor has therefore decided to address again the issue of the use of cookies and other tracking tools to integrate its previous interventions on these issues dating back to 2014 and 2015.

Trying to provide a map with the essential information to move in the territory of personal data with awareness, I can say that cookies are a tool that allows you to collect personal data, that is information referring directly or indirectly to natural persons. Whoever collects this data and establishes the purposes and means with which to process them is called the Data Controller. If to carry out these activities you use a supplier who processes the data on your behalf, according to the law, you must designate this subject as Data Processor and give him written instructions with a binding legal act.

modifiche privacy cookie policy

What has changed compared to the past?

In general terms, it is necessary to evaluate in advance, therefore before collecting the data, what are the risks for the persons to whom the data refer – which the law calls “data subjects” – in case of improper use of such information and it is necessary to prevent these risks.

Adequate safety measures must be taken to prevent and minimize these risks. This means that compared to the old rules on cookies, it is necessary to adopt greater transparency and allow people to choose whether or not to authorize the use of cookies in a conscious way. This allows to reduce the risk of damage for the data subjects with respect to the use of their data collected through online tools.

What must we do to adapt the cookies policy of our websites?

In summary, it is necessary to change the method of information to the interested parties. Today, very small banners are used that people can ignore to continue browsing without problems and in this way implicitly authorize the use of cookies. With the new rules, the use of cookies – in particular those allowing the profiling and specific analysis of the behavior of the individual user – must be presented through very visible banners that will prevent access to the sites unless following an explicit choice that the person who wants to access the site must do: accepting the installation of cookies or select the cookies to authorize and those to refuse. It will be necessary to keep track of these expressed wishes.

What changes in the data acquisition and storage process?

Adequate technical tools must be used to safely manage these two aspects:

a) the blocking banner, which requires the user to choose

and

b) the consents that the interested parties will express.

Therefore, it is likely that technical interventions must be made on the websites to correctly manage these aspects with tools that detect these choices and document the consents expressed to use them also when subsequent visits by users to that site. There are several solutions on the market that allow you to manage these new obligations easily.

Those who manage websites will therefore have to organize themselves to define how to manage this new need, being able to choose whether to use outsourced services, through the so-called “consent management tools”, or whether to use internal solutions and functions present on the website itself.

Management of access to the wi-fi network, newsletter subscription forms, pre-check-in forms, mimeographs that we offer to customers upon arrival for the collection and storage of their data: any recommendations? What can we not continue to do as in the past? What should we pay attention to when choosing the software that manage these touch points with customers on our behalf?

The new rules will concern cookies and online tracking tools, therefore all data collections that take place without the knowledge of the interested parties, without filling out forms and questionnaires. For other activities based on the conscious provision of data — as is usually the case for subscribing to newsletters, for pre-check-in and for registering users – the rules we should be used to apply: it is necessary to give adequate information, indicate what are the purposes of the processing and the legal bases that legitimize the use of the data and, in cases where it is necessary, it is necessary to ask for specific and express consent to the processing of such information.

I can say that the more time passes from the date of the first application of the 2016/679 EU Regulation, the more essential it becomes to adopt information that is understandable, linear, easy to read and not misleading. Be aware that respecting the data requires respecting the people to whom the data refers. So, it is necessary to turn to these people to obtain their trust and therefore also their data.

I would say that the time of data collection without the knowledge of the interested parties is over and there is no longer room for hypotheses in which data is collected for one purpose and then used for another. This is a rule that has existed since the nineties, to be honest, but now, with the current Regulation, the violation of these principles is directly punishable.

gestione trattamento dati

Data retention times: the owner is obliged to determine and establish them. Could you explain us better?

Any processing of personal data must take place in compliance with the principles established by Regulation (EU) 2016/679 and, in particular, the conservation limitation criterion must be respected: that is, it is necessary to provide for the conservation of data for a time not exceeding that necessary with respect for the purposes for which the processing was carried out. Currently, there are no predefined criteria aimed at uniformly establishing methods and times for storing personal data. The Data Controller must independently decide these retention times in relation to the purposes for which he collected such data.

A concrete analysis must also be carried out by defining the security measures to be taken to prevent the risk that during data storage some improper use may occur to the detriment of the data subjects. It is then necessary to define operational criteria to manage these retention times and then proceed with the scheduled and automatic deletion of the data upon expiry of the retention period.

Of course, it is not a simple management activity, but the Data Controller must be aware that processing the data requires making responsible decisions, thus also evaluating the storage time as one of the choices that the Data Controller, responsibly, must take in full autonomy and evaluating the risks that its choice entails for the rights of the interested parties.

We thank the lawyer Marco Maglio for his availability, reminding that he is also President of the European Observatory on Data Protection and founder of Lucerne Iuris, an International Legal Network made up of law firms specializing in marketing and communication law.

See you on Friday 21st May at11:00am for our Live Webinar.

What guests say in the hotel questionnaires

A year of completed questionnaires, a year of opinions, a year of data.

At Qualitando we gathered the statistics related to the answers that hotel guests left in 2019 in the completed questionnaires about their hotel satisfaction and we are very pleased to share them in this article.

Which are the most mentioned words that guests mentioned in the hotel questionnaires?

  • Service and Staff
    According to the gathered data, in 2019 hotel guests mentioned the words “service” and “staff” more than  400 thousand times.
    They obviously happen to recur in both the positive and negative sense, but when they are positively mentioned they are often combined with very appreciative compliments. In short, when your hotel has a winning and smiling staff, it shows! But most of all, when the guests like and are pleasantly impressed by the staff of your hotel, they enjoy to let ou know writing a  review or leaving a comment about. And this cannot but be really very positive to improve your reputation in hotel and online.
  • Breakfast
    We know it quite well, don’t we? In lots, many hotels the beginning of a lovely, brand new day starts from their breakfast. Delicious tastes, attention to detail, exquisite dishes. Have you ever considered that breakfast time could be the one making the difference becoming a huge strength for your hotel? That strength that pushes your guests to recommend your property to their friends or to their followers on social platforms such as Facebook and Instagram. Even the statistics speak for themselves, the word breakfast is definitely the most present with 320.000 mentions in the section suggestions. What does this mean? That, when guests fill in a satisfaction questionnaire, they like to express their appreciation of their breakfast they enjoyed. And, in turn, when writing a review, surely they would recommend others to stay at your hotel right for the type of breakfast you offer! Among the data collected them, we discovered that an abundant buffet – one of those that make you crave just to look at it because it is overflowing with dishes and proposals – is highly appreciated.As a matter of fact, guests suggest to hotel managers to focus on the varieties that the quality, already perceived as good. The conclusione? Long live to creativity and to abundance in the kitchen!
  • Wifi
    A wi-fi connection allowing your guests to surf the internet quickly and easily is another aspect to take in good consideration. When we travel – most precisely when we arrive in a hotel – as guests we give almost for granted to take advantage of the strong Wi-Fi coverage to have a look at the social platforms, watching a video on YouTube, checking work emails, and, well, doing comfortably everything we would daily find at home. What surprised us by analysing the data of the questionnaires in hotel, however, is having noted that, just in 2019, the word wi-fi is mentioned in over 410 thousand written comments with critics and usually a negative meaning. 79% of these negative comments from the guests appear under the question “Do you have anything negative to report to the management?”.  Ensuring a comfortable, very fast loading Wi-Fi system means to be sure of offering a service much appreciated by your guests. Is your wi-fi connection available for the guests in all areas of your hotel, even in the shared ones, such as the restaurant/dining hall and in the lounge? Does it allow to watch, without lagging, movies or tv series on streaming platforms such as Netflix and Amazon Prime? If your answer is “Of couse, yes”, then you don’t have anything to fear.

Which, among the offered services receives the highest score in Wellness Hotel Questionnaires?

We examined 310 hotels out of 800 and noticed that the SPA section in the hotels where it is present, received an 84% satisfaction among the guests. In this section too, the highest scores are attributed to the facilities where the staff is kind, smiling and professional. In short, even with an aesthetically wonderful wellness program, what guests immediately notice is the way how they are welcomed.

It’s interesting to note how the foreign guests who stayed in facilities with a wellness centre gave for granted that this is a service included in their stay. But, actually, the access to the pool, the water trails, the sauna and the Turkish bath in most of the Italian hotels are accessory services that can be purchased on site only by buying certain packages or certain room types.

Another particularly curious fact is that guests who visited a SPA were not completely satisfied with the environments they later found inside. In fact, the satisfaction questionnaires for hotels by Qualitando revealed an overall satisfaction of 73%. Quite a low percentage. This shows that a SPA represents a significant cost for the  hotelier who, once initially invested for building their wellness centre, afterwards they don’t invest enough capital in maintenance, restyling e renewing.

Which are the first 5 regions in Italy where the hospitality is most appreciated?

It needs mentioning: this response would deserve an equitable distribution of the guests among the above-mentioned regions, but – in absolute terms – this is not the case.
That said, let’s get to the numbers! Qualitando questionnaires show that Trentino Alto Adige ranks first.

92% of the customers who stayed in a hotel in this region giving their votes to their experience that they would recommend to others.
Immediately after Trentino comes Tuscany. Here, 91% of the guests gives the top of their votes to the hospitality sense at the hotels they visited.

Immediately after Trentino comes Tuscany. Here, 91% of the guests gives the top of their votes to the hospitality sense at the hotels they visited.

Following, Calabria and Lombardy with l’86%.

The top 3 regions where catering is the most appreciated

We analysed the data and Emilia Romagna scores the first place.
Here 91% of the guests have prized  to the top Emilia Romagna’s dishes traditional flavours they enjoyed for their meals, and positively comment about breakfast time.

Trentino Alto Adige ranks immediately after, in second place. According to the results observed, here the “restaurant” section conquered the 86% of the guests, and the 82% also congratulate for breakfast.

In third place of the ranking we find, with equal merit, some region of Southern Italy, such as Calabria, Apulia, Sicily, Marche and Abruzzo. 79% of the guests in the hotels of these regions is happy of the culinary offer, and  77% of them also appreciate breakfast. Focusing on what hotel guests wrote on their satisfaction questionnaires, it is interesting finding out the many compliments for the abundance of the menu, and – at the same time – that ‘abundance’ is associated to dishes very rich in fat and not very summery. In the suggestions section we encountered a very frequent comment: that of expanding the daily offer of the locally caught fish.

Which are the topmost successful regions in Italy for their rooms? 

The collected data in monitoring the guests experience leave no doubts. As a matter of fact, on the podium for the most appreciated rooms by guests we find: Lombardy and Alto Adige!

In managing the guest satisfaction and to organize the services – passing through all the aspects that guests appreciate the most – from breakfast to wi-fi, having certain data for hotel managers is fundamental and very important.

Qualitando can give you a big hand in doing this.

If you too, would like to monitor the experience of your guests and  detect opinions automatically, contact us for a demo.