Amenities quality and differentiation by Dalia Hosteleria
Amenities quality and differentiation by Dalia Hosteleria. In season and the five senses in serving the business, responsible for tourism establishments appreciate the reality of small detail fruit of the experiences and customer feedback.
While every professional wants to offer the best service to give a high degree of customer satisfaction, ja are many who work from the smallest detail to differentiate themselves from competitors and surprise your customers innovation and quality. Dalia Hosteleria through the host products have approached a wide range of amenities for hotels that have caused great acceptance and appreciation by consumers.
PRIJA our range with different display options in their packaging, diffusers have been the protagonists of the amenities this season.
Dalia Hosteleria we remain committed to offering the best choice in the range of amenities products high quality that create the difference and ensure maximum customer satisfaction.
Gastronomy the biggest spending tourists by Dalia Hosteleria
Gastronomy the biggest spending tourists by Dalia Hosteleria. La oferta cultural, gastronomical, playful, Natural or sports, entre otros factores, leaning one way or another the balance when choosing a holiday destination. These options an important part of the budget is left and, precisely this aspect, es tan importante conocer en qué se gastan los turistas españoles su dinero. Sabiéndolo, we can adapt the offer of our hotel, especially in the face to enhance those aspects that we can report a larger number of guests.
In this sense, a study of Norwegian Cruise Line shipping company determines that, en general, gastronomy is the differentiator for 30% de los viajeros españoles y en el que gastan su dinero. In front, other aspects like visiting monuments, shopping and family activities such as theme parks, to accumulate 19% each. But, obviously, cuando se aplica una segmentación por edades, preferences change.
Gastronomy the biggest spending tourists by Dalia Hosteleria
Generation Z, which includes people 18 a 25 years, aúpa al primer puesto de su ranking las compras en un 34% de los casos. En este segmento, the penchant for gastronomy down to the 20%, and monuments to visit 10%.
But, si centramos el estudio en los Millennials –de 26 a 35 years-, aquí la gastronomía experimenta un subidón hasta alcanzar el 40% de valoraciones positivas. En el mismo porcentaje se sitúa la generación Baby Boom –de 51 a 65 years-. Nevertheless, comes down 10 percentage points, until the 29%, en el caso que la generación X (those between 36-50 years), almost coinciding adventure parks and water, for those who choose the 23% of the participants.
The savings, for vacations
La financiación de las tan ansiadas vacaciones para los españoles proviene mayoritariamente del dinero ahorrado durante el año. This is confirmed by the study of Norwegian, quien coloca este porcentaje en un 88% de los casos. The 12% remaining uses the company bonus, a loan from the bank or money from their parents. Only experience some difference Baby Boom generation, who just 'pull' of savings 93% of respondents cases.
RESTAURANT FOOD WASTE
Restaurants and food waste, You know that one third of the food we produce end up being wasted. And is that, Unfortunately, food waste is present in almost every corner of our daily life: households, supermarkets, colleges, Farmlands, etc.
Restaurants do not escape this nonsense of food waste. For example, in Spain, according to the report 'Open your eyes to waste', in one year huddle over 63.000 tons of food in the dustbins of the restaurants or what is the same, each establishment launches every day 2,5 kilos. And what is even more embarrassing: the surplus in restaurants has doubled in the last twenty years. Much of this waste is due to poor anticipation of the establishments when making purchase, but diners also contribute to this symphony with food waste we left on the plate.
Nevertheless, in recent times there have been initiatives that seek to address this problem. One of the most interesting originated in Catalonia and is called Remenja'mmm. Too good to throw it as it Podriamos traducir ('Recómeme. Too good to throw '). This is an awareness campaign launched earlier 2017 which encourages diners to restaurants we carry our food and drink we have not finished. In the online site Remenja'mmm can see the list of all the restaurants that have already joined the campaign and have a prepackage for customers to take leftovers.
The good results achieved led to the promoters of Remenja'mmm to go one step further and organize the first edition of the Awards Remenja'mmm, These awards aim to recognize those restaurants that are more actively fighting food waste.
And you, you know, the next restaurant you go to ask just what you're eating. If you still find plenty of food, asks a container to take home. Because food is not pulled. Conciénciate!
Injuries kitchens by Dalia Serveis Hosteleria
Injuries kitchens by Dalia Serveis Hosteleria. Much of the business restaurateurs unknown what elements of protection should include their summer templates are or use them in their daily activities. It's what stand out from ASEPAL, the Association of Personal Protection Equipment, emphasizing that, with the arrival of good weather, it begins also a "high season injury ' which can range from mild to severe, easily avoidable with the use of protective equipment for workers. In front, a summer in which, according to forecasts by Adecco, They will be created near 1,5 million contracts, a 12% rather than 2017. A large part of them directly or indirectly related to this sector.
Hospitality is, in fact, one of the areas where most accidents concentrates, noting especially cuts, puncture, burns and falls. From the chef, to the kitchen assistant, through cleaning and room care, profiles stalls ..., from May, They are the most popular in coastal areas like Levante, Catalonia, Balearic and Canary Islands. In this sense, ASEPAL recalls that the EPI are the last defense barrier that stands between you risk that threatens their health and safety.
Sun and heat, great enemies
At first sight, cuts and burns are often the most recurrent enemies. Nevertheless, high temperatures and heat require twice attention and incorporation of new personal protective equipment such as sunglasses, hats and sunscreen in work teams, especially those who work during the hours of sun exposure more.
temporality, one of the causes
Temporality is one of the factors explaining the fact that the hotel is one of the most dangerous areas of work that concentrates and collective workers most at risk assumed with the heat of summer. Terrazas, chiringuitos, bars ... The demand for personnel is very high and every year is more difficult to find the right profile and qualified. The urgency and precariousness of recruitment training generates shortages accident prevention. Because, from this association recall that training is key to reducing risks and injuries, with little investment in personal protective equipment, could be avoided.
Summer and hospitality: 5 equipment 5 injury
The arrival of good weather marks the beginning of the high season in this area and, at the same time, marks the period in which employers must check, update and form properly their workers in the use of personal protective equipment. In the professional scope, the protection of workers cooking is usually intended to prevent the materialization of the same dangers lurking in the home. But summer new dangers from the 'outside' are added, as the sun and high temperatures.
Common errors restaurants by Dalia Hosteleria
Common errors restaurants by Dalia Hosteleria. Interpret as little extraneous detail everything that surrounds what is served on the plate marks one of the main differences in a restaurant of the vast majority of competition and a good one. Among the pursuit of excellence and sloppiness.
But in places where the kitchen is interesting, where care product selection, where it works well and sometimes even manages to surprise and excite and yet the importance of providing a good environment where the table is ignored and clothing, however simple it is consistent with the style, the quality and image that our establishment intends to disclose.
In places where the kitchen is interesting and takes care of the product the importance of a good presence of the table is ignored
So when you sit at a table and is dressed like this table linen of clothes, placemats , table runners or coverslips quality and good taste I was pleasantly surprised something that should be normal. As sometimes you just sorprendiéndote when you shop serving great or when you manage to resolve a bureaucratic process without anyone baulk.
The beginning of the end bottles and gel shampoo hotels
The beginning of the end bottles and gel shampoo hotels. The United States has taken the step. Y lo ha hecho con grandes cadenas como Marriott, Holiday Inn Express or the head Kimpton. Small bottles of shower gel and shampoo with which regales guests are beginning to disappear from the bathrooms of the rooms.
Cientos de hoteles They have begun to replace these amenities by wall dispensers, much cheaper and environmentally friendly.
With this new policy, los hoteles pretenden ahorrar y también contaminar menos, because although many guests take these bottles for future use, Another important part of them leaves them in the bathroom with just one application, what hasce inservibles para otro cliente y acaban en el cubo de la basura.
The beginning of the end bottles and gel shampoo hotels. Marriott, InterContinental and Kimpton, pioneers
Marriott está reemplazando las botellas por dispensadores de pared en más de 450 hotels 5 its brands y planea expandirse a 1.500 US hotels before January, asegura the Wall Street Journal.
Meanwhile, InterContinental Hotels Group está apostando por esta medida en cuatro de sus marcas. Until the exclusive brand Kimpton de IHG ha colocado ya los dispensadores de pared en las duchas de sus hoteles.
Even so, without losing sight of the savings will, many guests disagree y consideran que la experiencia en el hotel será menos placentera sin las ya tradicionales botellas. It's more, as recorded by the Journal, some guests, ensuring spend more than 200 nights in hotels for business travel, consideran que la medida es “realmente ordinaria”.
In summary, the little bottles of ice, shampoo or conditioner seem to have the days. The environment will thank accounts and hotels, well, according assures Marriott, the measure will save about 2.000 euros por hotel al año.
Dalia Hosteleria visiting Alimentaria and Hostelco
Dalia Hosteleria visiting Alimentaria and Hostelco, este pasado martes hemos estado presentes en las diferentes visitas tanto con proveedores exclusivos como con clientes que hemos dado como punto de encuentro los certámenes internacionales.
Durante toda la jornada hemos recorrido la gran cantidad de stands con las últimas novedades y exclusivas que reafirman las nuevas elecciones de productos que Dalia Hosteleria ha apostado para esta campaña y las siguientes.
Shampoo and gel dispensers tend to save costs
Shampoo and gel dispensers tend to save costs. In Dalia Hospitality Services We are well aware of the costs of services and image tourist establishments must assume to give a good image to customers, what, demanding increasingly stringent levels of quality and performance each day higher.
The new trend in middle-class facilities and high end are the modern and aesthetic formats and shampoo gel dosage offering different fragrances with a quick and easy implementation, both bathtubs and showers and bathroom countertops.
Our dispensers provide insight on the need to recharge, as well as a simple and effective security system that allows recharging only by our staff. This method allows us to have a large product with a lower cost and no production residue.
So tourists 100% gastronomic
Defining the gastronomic tourist. When a place to head for gastronomy is one of the elements that tip the scales, both for and against. The gastronomic traveler is, so, an objective very to consider because this, Besides, It is more likely to spend money and enjoy cultural activities in the area. This statement is not made at random: a 76% Spanish has carried out a gastronomic journey reasons, accompanied by other reasons, at least once in the last two years.
This is reflected in the II Study of Gastronomic Tourism Demand consultancy Dinamiza and the Directorate General of Tourism of the Community of Madrid. In the same report other data to which attention is also specified: almost 29% of total travelers are purely gastronomic tourists. This means that your culinary tastes or curiosity to try new delicacies are the main reason for their trip and, so, condition reach the final choice in many cases.
Many establishments have already realized this and They have converted their offer to attract these curious and affluent travelers who love gastronomic tourism. The same study Demand Gastronomic Tourism consultant Dinamiza and the Directorate General of Tourism of the Community of Madrid has made a series of profiles of this client coveted possible. Through them, restaurateurs and hoteliers can get an idea of how to adapt their business, or make new experiences, to attract.
Defining the gastronomic tourist
On the one hand we have the Foodie, fans of the cuisine in all its facets. People for which gastronomy plays a key role destiny visiting conditioning. As well los Gourmet, travelers looking for unique dining experiences to live above all. This type of diner not only loves food, but is an expert in food and wine.
Then we have the Responsible, profiles one of the most committed to the tourist destination, as it sees essential to know the elaboration process products and concerned about the impact it may have on the territory to visit. Is, definitely, a philosophy that goes beyond pure gastronomy.
The fourth profile corresponds to Cocinilla, a traveler looking for new products and elaborations, who loves to cook and learn new techniques. The fifth, el Winelover, a wine enthusiast as the name suggests. They are travelers who like to know the origin of the best wines and approach producing areas.
Later, we find the Gourdmand, travelers who do not care to repeat destination if they offer different sensations and experiences. Enjoy eating and understand gastronomy as an element of leisure and enjoyment.
The last two arel Sibarita, a traveler carrying a refined lifestyle where gastronomy plays a key role as an element of distinction and seeking experiences, for real, exclusive. Y, Finally, Cosmopolita, a traveler who sees food as an essential element the cultural heritage of the destination to visit, mainly cities.