More self-confidence in pricing
Why is gastronomy in the red at many Flair establishments despite the reduction in VAT? Are the hoteliers and restaurateurs too reluctant to raise prices and to demand the necessary money from the guests for the excellent quality of the products offered? The reduction in VAT to 7%, which the federal government has now decided to do for a year, does not really help. Some guests even come up with the idea of ​​asking cheaper prices due to the reduction. The guests demand quality but it also has to be paid for, even with the VAT reduction!

New hygiene standards are an additional burden
The question is, how are restaurants that were already unprofitable before the crisis to survive when they are only allowed to occupy a maximum of half of their tables and have much more complex processes due to the requirements? The numerous hygiene requirements and process changes due to Corona mean that the business is even more labor-intensive than before. This must also be reflected in the prices. Otherwise the restaurants can no longer continue. The goal is to offer a well-balanced price-performance ratio and to have a self-confident attitude behind it.[/vc_column_text][qode_simple_quote text_title_tag=“h2″ author_title_tag=“h5″ simple_quote_text=“Quality has to have its fair price.“ quote_symbol_color=“rgba(255,255,255,0.99)“ simple_quote_author=“Sophie v. Seydlitz“ background_color=“#75b81d“][vc_column_text]Sophie von Seydlitz, Head of Marketing and Sales at Flair Hotels on the subject of why gastronomy is in the red despite the reduction in VAT: “Something in the guest’s awareness of regional cuisine and food prices urgently needs to be changed. Also in terms of the increased costs due to the pandemic. Animal welfare, longer rearing, short transport routes, the renouncement of medication and fertilizers and much more cost more money than conventional animal husbandry and the classic cultivation of vegetables and fruit.

Because you don’t go to the carpenter and ask why you can’t get the shelf at the Ikea price. That is why we encourage our Flair hoteliers to ask for the price they have to have for the dishes and not to go below it just because the operation in the neighboring town is cheaper.

But how do operators find the right price?
What quality can I sell at what price in my restaurant? How do I adapt the price level dynamically in a clever way? Willi Nusser from Illmensee, long-time Flair hotelier and now owner and company founder of EagleControl, has developed a program with the branch-specific software eagleControl. This program offers efficient solutions for numerous problems in the hotel and catering industry. It is already used enthusiastically by many Flair colleagues.

Willi Nusser: “I know from my own experience that the main problem of taking care of everything intensely is the lack of time. I see the development as particularly problematic in that the prices in the catering business are not a regular reaction to their own rising costs. As a result, the margins are getting smaller, which many entrepreneurs often fail to recognize in time due to the cross-subsidization of the accommodation business. Against this background, I and my team have developed an industry-specific controlling software called eagleControl. This helps save time with this and many other challenges.

Responding to the problem in an entrepreneurial manner
But how can operators put an end to the minus in gastronomy despite the reduction in VAT? With eagleControl, the hotelier or entrepreneur can call up and analyze their figures digitally and promptly at any time, regardless of where, in order to react and optimize. With an online instruction he is quickly on the topic and always up to date. Willi Nusser advises creating the prerequisites for transparent bookkeeping in financial accounting in order to perceive different developments in the hotel and catering profit centers. Each company has to find an individual pricing policy in which its own cost structure plays a role, especially in the current difficult times.

With a special calculation tool from eagleControl, the operating result of the catering trade is shown as a mirror image based on the food and drinks sold and, among other things, presented in a portfolio analysis: Which dishes are big sellers, sleepers or losers? You can easily simulate prices with the program and see the resulting contribution margin and profit directly. The tool is based on the one hand on the recipes and sales quantities of the various foods and drinks. On the other hand, on the real, historical calculation and cost factors of your own company. This also includes the real shrinkage of goods, which is always missing in a calculation based purely on a recipe.

Gastronomy needs significant price adjustments promptly
Sophie von Seydlitz, Marketing and Sales Manager at Flair: “If there is no price adjustment in the catering industry in the near future, numerous companies will have to close their restaurants. The eagleControl tool helps our Flair hoteliers competently with cost estimates and supports decisions. Such as increasing the costs for selected food and drinks moderately but adequately. Our members regularly have the opportunity to take part in training courses offered by the program. The effectiveness, the time savings and the financial advantage of eagleControl are enormous and many Flair members are already convinced and use the program. „[/vc_column_text][vc_empty_space][vc_column_text css=“.vc_custom_1589880224679{padding-top: 5% !important;padding-right: 5% !important;padding-bottom: 5% !important;padding-left: 5% !important;background-color: #75b31d !important;}“]

Do you run a hotel and ask yourself exactly the same questions as we do? Here you will find further interesting information for operators from the hotel and catering industry.

Sophie von Seydlitz
Tückelhäuser Str. 20
97199 Ochsenfurt
Fon +49  9331 9839 13
Email : svs[at]flairhotels.com
Internet : www.flairhotels.com[/vc_column_text][/vc_column][vc_column width=“1/2″][vc_column_text]Press contact:

PR Office, communication for the hotel and tourism industry
Bettina Häger-Teichmann
Strangweg 40
32805 Horn-Bad Meinberg
Fon +49 5234 2990
bettina.teichmann[at]pr-office.info
www.pr-office.info[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][vc_column_text]Here you will always find all the latest news about the Corona Pandemic from our offices. Always stay informed and keep up to date: www.flairhotels.com/Hier finden Sie immer alle aktuellen Neuigkeiten zum Thema Corona Pandemie aus unseren Häusern. Bleiben Sie stets informiert und halten Sie sich auf dem Laufenden:Hier finden Sie immer alle aktuellen Neuigkeiten zum Thema Corona Pandemie aus unseren Häusern. Bleiben Sie stets informiert und halten Sie sich auf dem Laufenden: www.flairhotels.com/corona-pandemie[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][/vc_column][/vc_row]

Der Beitrag Gastro in the red despite VAT cut? erschien zuerst auf Flair Hotels.

How the crisis is being used by the members of the Flair Hotel Cooperation.

Ochsenfurt, Januar 2021 – The hotels for tourist trips have been closed for everal weeks. What are the hoteliers doing during this time, how do they use the “free” time that has never been there before?[/vc_column_text][vc_column_text]The members of the Flair Hotel Cooperation never get bored. Investments are made in new technology, employees are trained, trainees are supported in their training, everything is cleaned and cleaned from the roof to the basement. New plans are being forged to expand rooms or freshen up the wellness area with a swimming pool or a new sauna.

The Flair Hoteliers try to gain positive aspects from the pandemic and, among other things, rely heavily on intensive exchange with one another. This exchange is a great motivator in these pandemic times. To see and hear what other colleagues are doing, to receive tips or to pass on tips and above all to feel that you are not alone or together you are strong.[/vc_column_text][vc_empty_space][vc_column_text] Maintain digital contacts

What is new is the regular, once a month, digital exchange for all members to keep themselves up to date and to support themselves. Every Wednesday the Flair Hoteliers can also meet other colleagues in the “Digital Bar” from 7:00 p.m., sometimes in a smaller circle, for a regulars‘ table. The board of directors meets once a month on a digital platform.[/vc_column_text][vc_column_text]Sophie von Seydlitz, Sales and Marketing Manager of the Flair Cooperation: “In this difficult time we all grew together even more and membership in a cooperation clearly shows how important the exchange with each other is and how strengthening and constructive. A lot of tips and important information are exchanged. Above all, the members always feel empowered to persevere. We want to take this strong togetherness and the possibilities that the Internet offers us into the future and expand it. „[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“If we are allowed to reopen, we need our employees, without them we are all nothing.“ simple_quote_author=“Daniel Reuner“ background_color=“#75b81d“ quote_symbol_color=“#ffffff“][vc_empty_space][vc_column_text]

Promote employees Daniel Reuner from Flair Hotel Reuner in Zossen invests a lot of time in employee training while the hotel is closing. He has organized learning groups for his trainees because the vocational schools are currently closed and he offers further training seminars for his business photo man in shirt employees. There is always someone at the side of the trainees during their learning time in the hotel, usually the trainer. He supports learning and gives help. The Reuner family also focuses on renovation work: new technology, e.g. B. a new heating control system is installed and various processes such. B. the digital check-in or the digital table reservation for the restaurant are installed and explained in detail to the employees.

Remodeling work

Burghard Bannier from the Flair Hotel Deutsches Haus in Arendsee is also involved in technical matters

Exterior view of the Flair Hotel Deutsches Haus

and to carry out structural innovations that are so difficult to implement in normal guest operations. “We sanded and resealed our old oak parquet, we are renovating hotel rooms and installing a new cooling system, including a bar. In addition, we train intensively with our apprentices and also train the skilled workers, including one to become a chef, ”Burghard Bannier.[/vc_column_text][vc_column_text]Technical necessities, such as For example, the ventilation systems that were installed by Flair Hoteliers during the pandemic and that regularly completely circulate and renew the air are being expanded. The Flair Hoteliers attach great importance to the hygiene concepts, which are further optimized so that nothing stands in the way of a carefree and safe stay for the guests after the end of the lockdown.[/vc_column_text][vc_empty_space][vc_empty_space][vc_column_text]

Press contact:

PR Office, communication for the hotel and tourism industry,

Bettina Häger-Teichmann, Strangweg 40, 32805 Horn-Bad Meinberg, Tel. +49 (0)5234 – 2990,

bettina.teichmann@pr-office.info, www.pr-office.info

Kontakt:

Flair Hotels e. V.

Sophie von Seydlitz

Tückelhäuser Straße 10, 97199 Ochsenfurt

Tel. direkt: +49 (0) 9331-9839-13, Tel. Zentrale: +49 (0) 9331-9839-0

svs@flairhotels.com, www.flairhotels.com[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][/vc_column][/vc_row]

Der Beitrag Get positive out of the pandemic erschien zuerst auf Flair Hotels.

Valentine’s Day on February 14th every year divides people’s minds: some celebrated it as a day of love, others dismissed it as commerce. But this day is not only one of the best-selling days of the year for florists, but also for restaurateurs and hoteliers. So also for the married couple Tanja and Thomas Frank, owners of the Flair Hotel Vier Jahreszeiten in Bad Urach. During the lockdown it is unfortunately not possible for them to pamper their guests personally, because like all industry colleagues they are waiting for the reopening. That’s why they came up with something very special: visitors to the website are greeted by a pop-up with a three-course menu for Valentine’s Day that can be ordered, the Valentine’s box.

Boxes to enjoy from Bad Urach

The Frank family had already come up with something at Christmas: boxes on the subject of „goose“. The cooked dishes, according to the trained chef Thomas Frank, are of course not even delivered within Germany, but vacuum-insulated and sent on the journey in a package with ice packs. In fact, there were 40 boxes outside the region in winter.[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“We are always happy to come up with something for love and our guests“ simple_quote_author=“Familie Frank“ quote_symbol_color=“#ffffff“ background_color=“#75b81d“][/vc_column][/vc_row][vc_row css_animation=““ row_type=“row“ use_row_as_full_screen_section=“no“ type=“full_width“ angled_section=“no“ text_align=“left“ background_image_as_pattern=“without_pattern“][vc_column][vc_column_text]

No standstill at the Flair Hotel Vier Jahreszeiten

As for the entire hotel and restaurant industry, it is also a difficult time for the Frank family. The companies have already been closed for 13 weeks and most of them are waiting for the day to reopen, with only a partial payment of the November aid.

At normal times, the Flair Hotel Vier Jahreszeiten employs 20-25 people. Since the hotel is below the regular workforce of 50 people, the Frank family can expect a reimbursement of sales of 75 percent instead of 70 percent. The application went very quickly, but processing still takes time: „We are still waiting for half of the total amount,“ says Thomas Frank.[/vc_column_text][vc_empty_space][vc_column_text]

Exchange of colleagues within the Flair Hotels

As one of 42 Flair Hotels in Germany and Austria, the Franks always have close contact with their Flair colleagues. All Flair Hotels are family-run businesses, unique in their region and so geographically distributed that they don’t get in each other’s way.

The almost 50 hoteliers have been exchanging digital information every week since November 2020; Thomas Frank found out that some companies recently received the full payment. „Networking with my colleague helps a lot because you can discuss ambiguities and give each other tips.“ And indeed there are unexpected revelations here, such as the competence of one’s own tax advisor: „The government is not to blame for everything, sometimes there is a problem somewhere else,“ says Thomas Frank with a smile.[/vc_column_text][qode_advanced_image_gallery type=“grid“ enable_image_shadow=“no“ image_behavior=“zoom“ number_of_columns=“four“ space_between_items=“small“ images=“4834,684,4833,759″ image_size=“full“][vc_column_text]

Stay optimistic and persevere

At the Flair Hotel Vier Jahreszeiten, one no longer believes in the hope of being able to open at Easter. Nonetheless, Tanja and Thomas Frank remain optimistic. You are currently looking online for a specialist for reception and for a Chef de Partie. Because only three employees of the old workforce remained, some former employees are now trying their luck in other industries. However, the Frank family is certain: „The pandemic will have consequences. For this, however, you will only be ridiculed by some colleagues. But the industry has to change and we have already started.“

Change in the hotel industry

The Flair Hotel Vier Jahreszeiten usually accommodates more than 50 percent business travelers; however, many of them will not come back as conferences often take place online now and in the future. Since November 2020, only 10 guests have stayed at Franks for work. And it is precisely this failure that the Flair Hotel Vier Jahreszeiten would like to compensate with those seeking relaxation.

For this reason, the Frank family is currently expanding the reception and setting up a new lobby. And all of this with more space so that the guests can keep their distance after the pandemic and feel even safer and more comfortable. Because not only the hoteliers but also the guests are waiting for an early reopening.[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“Our guests should feel even more comfortable with us“ simple_quote_author=“Tanja & Thomas Frank“ quote_symbol_color=“#ffffff“ background_color=“#75b81d“][vc_column_text]

Regional products in our own online shop

The regionality of the products used is a major issue at the Flair Hotel Vier Jahreszeiten. That is why the Frank family recently entered into a cooperation with the Biolandhof Bleiche of the Bruderhaus Diakonie. And it is precisely these regional products and menus that are marketed in the in-house online shop. Thanks to Corona, Thomas Frank has finally found the time to set up this online shop, which he had had as an idea in his head for a long time. The shop is currently not yet profitable; Thomas Frank expects two to three years for it to be established.

Waiting for the reopening

With the low income, government aid and the reserves, one could hold out for a while. The Flair Hotel Vier Jahreszeiten is now in its fourth generation. And one has already survived much worse: during the Second World War, the house burned to the ground in a bomb attack in February 1945. Since an opening at Easter is unlikely to be expected, the operating couple Frank are now waiting for the second season and are looking forward to welcoming guests again soon.[/vc_column_text][vc_empty_space][vc_separator type=“normal“ color=“#74b31d“][vc_empty_space][vc_column_text]Enjoy a few relaxing days in the Flair Hotel Vier Jahreszeiten.[/vc_column_text][vc_empty_space][product id=“683″][/vc_column][/vc_row]

Der Beitrag Waiting for the reopening erschien zuerst auf Flair Hotels.