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.

It has been possible to check-in digitally at the Flair Hotel Zur Eiche since mid-2020. The topic of digital check-in has been topical for a long time and has been indispensable since Corona at the latest. At the reception of the cute 3-star hotel in the Lüneburg Heath, guests only get their room key and are advised of the check-in via the digital guest directory from Betterspace in the room. There is a tablet there on which you can then fill out the registration form yourself in a relaxed manner.

The digital guest directory via tablet has been available in the 18 rooms of the Flair Hotel Zur Eiche for several years. On the electronic assistant, guests can find all the important information – from destinations in the region to the restaurant’s menu. And around the clock. Now the owners of the hotel, the siblings Christine Buchholz and Jan Philip Stöver, have also solved the digital check-in via tablets. The hoteliers have only had good experiences with it and the guests are enthusiastic too. „It’s nice to see how well our guests rate the fact that they can check in digitally at our hotel,“ said Christine Buchholz.

Advantages of digital check-in
Digital check-in is a win-win situation for hotels and guests alike. The hotel saves personnel costs and time, processes are simplified. Thus the house can offer more service. Independent check-in is hygienic and comfortable for guests, especially since there are no waiting times. „With regard to Corona in particular, the guests are very positively and happily surprised that we are offering this service,“ says Christine Buchholz. The guests felt better looked after. Another advantage for both parties is that there are almost no more errors in the guest data, as the guests enter them themselves.

About the Flair Hotel Zur Eiche
The Flair Hotel Zur Eiche is located in Buchholz in the Lüneburg Heath. The family-run house with regional warmth is the perfect starting point for cyclists and hikers who want to enjoy the wonderful nature of the heath. Those who like to take a trip to the lively cosmopolitan city of Hamburg during the day, but want to live quietly again in the evening, are also at the right address. And business travelers will also find comfortable accommodation in the oak. The restaurant offers excellent and highly acclaimed cuisine. Good bourgeois, reinterpreted. At the stove is the Flair Chef of the Year 2020, Jan Philip Stöver.[/vc_column_text][vc_empty_space][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“It’s nice to see how well our guests rate the fact that they can check-in at our hotel digitally“ simple_quote_author=“Christine Buchholz“ background_color=“#76b81d“ quote_symbol_color=“#ffffff“][vc_empty_space][vc_column_text]Press contact:

Sophie v. Seydlitz
Head of Marketing & Sales
Flair Hotels e.V.
Tückelhäuser Str. 10
97199 Ochsenfurt, Germany
svs@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 Digital check-in at the Flair Hotel Zur Eiche erschien zuerst auf Flair Hotels.

Sustainability has long been a top priority at Flair Hotels. A working group consisting of Flair hoteliers and employees from the Flair office in Ochsenfurt deal intensively with the issues of sustainability, ecological action and the implementation of environmentally conscious ideas. Other members of the cooperation are regularly informed about this news. Now two more Flair Hotels could look forward to the official confirmation of Green Sign Level four.

The Landhotel Strengliner Mühle, which was recently voted “Flair Hotel of the Year 2020”, and the Flair Hotel Neeth, both located in Holstein Switzerland, were awarded the GreenSign Level 4. This attests to the privately run hotels unparalleled climate-friendly, resource-saving, economic and social sustainability. This means that outstanding GreenSign certificates have already been awarded to five hotels in the cooperation.

Green Sign sustainability seal from InfraCert
The GreenSign sustainability seal is awarded by the InfraCert Institute for Sustainable Development in the Hotel Industry. The certification is practical, specially developed for the hotel industry and based on high standards in accordance with EMAS and DIN ISO 14001. With the GreenSign seal, InfraCert offers hoteliers an integrated and sophisticated test system that structures, evaluates and documents ecological, social and economic aspects of hotel management in over 90 criteria. The hotelier is given the opportunity to further expand his sustainability activities and efficiently optimize the operating processes. In Germany, GreenSign is the market leader as a sustainability seal for hotels. It has also established itself internationally with over 233 certified hotels in 14 countries.

The five-level GreenSign certification system is based on international frameworks and is unique in the industry.

“We at Flair Hotels really appreciate the cooperation with InfraCert and would like to expand it further. I very much hope that in the coming years we will be able to have significantly more Flair Hotels certified with the GreenSign, ”says Sophie von Seydlitz, Marketing and Sales Manager at Flair Hotels. Five Flair Hotels have already been certified with the GreenSign – sustainability is very important to Flair Hotels.

Flair Hotel Neeth – people and nature count here.

At the family-run Flair Hotel Neeth in Dammdorf, a district of Lehmkuhlen, near the Holstein shoemaker town of Preetz, sustainability is the top priority. The region is characterized by wide meadows and rolling hills. Over 150 beautiful lakes invite you to swim, paddle, sail and relax. The 3-star superior hotel with restaurant offers 16 rooms and a conference area. The sun terraces invite you to linger. The Neeth family is the third generation to run the traditional company with great attention to detail.

Enjoy sustainably.

Because here both owners and employees know that a green awareness alone does not help, but also has to be acted upon. Owner Kay Neeth explains: “We still cook with hand and heart. In our kitchen, almost exclusively fresh products, predominantly from the region, are used. Our Galloway is kept robust on Schleswig-Holstein nature reserves. The eggs come from species-appropriate animal husbandry. The free-range St. Martin’s goose comes from the Thormählen farm and the potatoes from the Kröger farm in Postfeld. Furthermore, the pork from northern Germany and the game come from the regional forests. Of course, the menu includes international delicacies as well as traditional Holstein specialties and, depending on the season, seasonal dishes. Our guests enjoy homemade jam, asparagus and strawberries only in season and only from Preetz. Darboven’s coffee is not only organic and fairtrade but also particularly tasty. “

Arrive and feel good

The Flair Hotel Neeth is supplied with 100% regional green electricity from wind power. As a result, the CO² emissions are massively reduced. This electricity is also fed into the in-house e-filling station. The rental of bicycles and e-bikes creates additional environmentally friendly mobility. In addition, great emphasis is placed on avoiding plastic wherever possible. The corporate philosophy that is lived is also reflected in the daily energy saving and human interaction, both in the team and with the guests, always at eye level. The Neeth family is also very involved in social matters and the international team works together very successfully. Because refugees from different nations are successfully integrated and trained time and again. Flair Hotel Neeth – that means „arrive and feel good“ in the middle of beautiful nature and with hosts who live their green corporate philosophy.[/vc_column_text][vc_empty_space][vc_single_image image=“9519″ img_size=“large“ alignment=“center“ qode_css_animation=““ title=“Arrive and feel good at the Flair Hotel Neeth“][vc_empty_space][vc_column_text]

Flair Hotel Strengliner Mühle – family business for 400 years.

The Landhotel Strengliner Mühle, run very successfully in the eleventh generation, is now managed by siblings Ulrike and Henning Molt. The thoroughbred hoteliers who grew up in the company run the popular 3-star superior hotel with great passion. Because they attach great importance to cordiality and sustainability. The Schleswig-Holstein holiday and conference hotel, which is located in Pronstorf-Strenglin near the Baltic Sea coast, has 35 rooms and holiday apartments. It also offers a restaurant with 70 seats and a banquet area for up to 100 people. The whole thing is rounded off by a wellness area with Finnish sauna, bio sauna, infrared cabin, massages and relaxation room.

Pure relaxation

Due to its location in the middle of the countryside with wide views of the Holstein nature and the adjacent large network of cycle paths and golf courses, it offers relaxation for body, mind and soul. But the inside of the house is also “green” through and through. In addition to ecological responsibility, social commitment and economic stability are firmly anchored in the hotel concept and are comprehensibly implemented in a comprehensive sustainability program.

Enjoy regionally and sustainably

As head chef, Henning Molt attaches great importance to regional products and seasonal creations. A freshly caught carp from one of the mill ponds behind the hotel is regularly brought to the table. “We live with and from the people here in Schleswig-Holstein and purchase our food directly from local producers. In this way we avoid long animal transports. In addition, we do without plastic packaging as much as possible and our Holstein breakfast buffet is completely plastic-free, ”he says proudly and emphasizes,“ we also live as sustainably as possible when it comes to energy generation.

Our family cultivates around 40 hectares of land – including forest. We operate a wood chip system with the wood, which supplies our entire hotel with heat. In addition, a large part of the fish processed in the restaurant comes from the mill ponds. In addition, the jams are made from fruits from the garden. „Hotel guests can also take home-made products as holiday memories, such as honey, smoked fish, game specialties, homemade quince jelly and spreads, including herbs from the hotel’s own herb garden.

Environmental friendliness.

In addition, other environmentally friendly concepts of the hotel can be seen as follows: in the compensation of CO2 emissions for print products, in the use of environmentally friendly cleaning agents and chemicals. In addition, with extensive measures to prevent food waste, as well as raising awareness of the sustainability of employees through internal and external training. Guests can borrow bicycles and e-bikes and an e-filling station is in preparation.

Armin Wolff, who carried out the audit for InfraCert as part of the GreenSign certification, was also very impressed by the social commitment and the dealings with the employees of the family business. „The house supports a kindergarten and a sports club and offers extensive advantages for all employees, and a company health management system has also been established in the hotel,“ he says with praise.[/vc_column_text][vc_empty_space][vc_single_image image=“7858″ img_size=“large“ alignment=“center“ qode_css_animation=““ title=“Enjoy peace and quiet in the Flair Hotel Strengliner Mühle“][vc_empty_space][vc_column_text]

Flair Hotels

The Flair Hotels are represented in attractive locations all over Germany and stand for regionality, sustainability and the processing of seasonal, fresh products from the area as well as warm hospitality. The family-run businesses are almost all located in beautiful scenic areas that are ideal for relaxing and sporty holidays. All houses offer attractive arrangements on different topics all year round. Five Flair Hotels have already been certified with the GreenSign – sustainability is very important to Flair Hotels.

More information at: www.flairhotels.com

Further information on all sustainable Flair Hotels at: https://www.flairhotels.com/nachhaltige-flair-hotels

https://www.flairhotels.com/nachhaltige-flair-hotels

Bettina Häger-Teichmann

PR Office

Strangweg 40
32805 Horn-Bad Meinberg, Germany
Phone +49 5234 2990
Email: bettina.teichmann [at] pr-office.info
Internet: www.pr-office.info[/vc_column_text][/vc_column][vc_column width=“1/2″][vc_column_text]Contact Flair Office:

Sophie von Seydlitz

Flair Hotels e.V.

Tückelhäuser Str. 20
97199 Ochsenfurt, Germany
Phone +49 9331 9839 13
Email: svs [at] flairhotels.com
Internet: www.flairhotels.com[/vc_column_text][/vc_column][/vc_row]

Der Beitrag Five Flair Hotels have already been certified with the GreenSign erschien zuerst auf Flair Hotels.

Unusual times require unusual measures: For the first time in the 37-year history of Flair Hotels, the traditional annual conference took place online at the end of November. But that’s not the only reason why this annual conference was a very special one. Furthermore, there was also important news for the 46 Flair members, because a new daughter was welcomed in addition to a new board of directors.

Hotelfux GmbH

With the advertising company Hotelfux, a subsidiary was founded a few weeks ago, the mother of which is 100% Flair Hotels e. V. is. The managing director of Hotelfux, who has been sales and marketing manager for Flair Hotels for four years, is Sophie von Seydlitz. During the event, Flair members explained the numerous advantages associated with the start-up.

“With Hotelfux we will in future be able to easily handle services that we have been successfully offering our Flair hoteliers for many years. With this step excellent opportunities have been created to be able to survive successfully in the market in the future. Because our scope of services has grown significantly in recent years and has become very flexible. Now we have also found the right legal form to map this even more successfully, ”explains Sophie von Seydlitz.

Plans & goals

The 33-year-old von Seydlitz has many plans: “With the establishment of Hotelfux, we now have completely new possibilities to offer our members flexible support. On the one hand, we can offer individual modules and continue to be active, above all, for hotels that are not up to Flair. Because the economic form of the association was no longer suitable with the strongly grown service portfolio to offer the individual the individual support that is needed. “

The basic aim of the GmbH foundation is to offer additional services that can be booked in addition to the services that are the same for all Flair members, such as quality management, branding, catalog creation, website, booking systems, etc. Non-members should also have the opportunity to use the special services of Hotelfux nationwide and in the EU-German-speaking area.[/vc_column_text][vc_column_text]Hotelfux is an agency that specializes primarily in medium-sized hotel business. The team is very familiar with the challenges and the systems and knows what potential hotel guests need and what they value.

The competent team of employees around Sophie von Seydlitz has already been expanded in the last 12 months. For example, an employee who is exclusively responsible for technical support and a social media manager came on board.
Strengths & target groups

Sophie von Seydlitz: “With the establishment of the GmbH, we are strengthening the parent company, Flair Hotels e.V., because with Hotelfux we want to earn money with our offers and services tailored to the industry and this will ultimately also benefit the Flair hotel cooperation. Because the Flair members can look forward to decreasing membership fees. In return, they all get the same services and can purchase highly specialized marketing and sales services from the subsidiary at a preferential price. “

The target group of Hotelfux are medium-sized, family-run businesses in Germany and in the German-speaking EU area. The Flair Hotels e. V. will again, as it was the original purpose, stand up for technical group solutions, lobby work and promote the exchange of experiences.[/vc_column_text][qode_simple_quote text_title_tag=“h2″ author_title_tag=“h5″ simple_quote_text=“… we offer highly specialized marketing and services.“ simple_quote_author=“Sophie von Seydlitz“ background_color=“#75b31d“ quote_symbol_color=“#ffffff“][vc_empty_space][vc_column_text] A young board member moves up

The new management board elections of the Flair Hotel e.V. were also pending at this year’s conference.

First of all, Hans-Joachim Stöver, who has been chairman for six years, thanked his representative Petra Holzinger and the other board colleagues in an emotional speech for the longstanding support of all Flairies. A secret postal vote was then used. The sealed envelopes were sent by post to the Flair office in Ochsenfurt. There the votes were counted and the result announced last weekend.

With Daniel Reuner as 1st chairman and Sascha Bannier as deputy, a young board member is now starting work at Flair Hotels e.V. Both are supported by five other Flair colleagues, who competently fill the positions from treasurer to secretary to assessor and auditor.[/vc_column_text][vc_empty_space][vc_column_text]

Top hotel

This year again a “Flair Hotel of the Year” and the “Flair Chef of the Year” were chosen. The Häfner’s Flair Hotel Adlerbad in Bad Perterstal-Griesbach in the Black Forest can look forward to the title “Flair Hotel of the Year 2021” The hotel is not only located in an incredibly beautiful area, in addition to warm hospitality and a comfortably furnished hotel, it also offers a recently opened wellness area with a spacious sauna area. The SPA area with a Finnish sauna is completely in the Black Forest style , a thermium, a steam bath grotto, an adventure shower, a Grander water station and a beautiful view of the Black Forest. Gourmets will be personally cooked for the finest with culinary specialties. More information at:www.flairhotels.com/adlerbad.[/vc_column_text][vc_empty_space][vc_empty_space][vc_column_text]

Top cook

Chef in KitchenAlexander Erck is delighted with the title “Flair Chef of the Year 2021”. He is junior manager at the Flair Hotel Erck in Bad Schönborn, in Tuscany in Baden, and inspires guests with his creative, regional cuisine, which is based on seasonal and healthy products. The head chef in the “Der Erck” restaurant focuses on products from his region when shopping. Alexander Erck: “The products I use have to be from home – fresh, healthy and full of flavor. Of course, I know personally the baker, the winemaker, the farmer and the beer brewer who deliver to me. Only the best that the region has to offer comes to the table. ”More information:www.flairhotels.com/erck[/vc_column_text][vc_empty_space][vc_empty_space][vc_column_text]

More news

Further topics of the conference were the upcoming trainee days in February 2021, the social media workshop for members and the Flair donation campaign, in which the hoteliers donate EUR 1.00 for each out-of-home meal sold to organizations of their choice in December. In addition, on the first day of the annual conference, an all-day workshop by the company EagleControl was offered online. Willi Nusser from Illmensee, long-time Flair hotelier and now owner and company founder of EagleControl has developed a program with the industry-specific software „eagleControl“ that offers efficient solutions for numerous problems in the hotel and catering industry and is already enthusiastically used by many Flair colleagues. At the workshop offered, numerous efficient solutions in different areas were shown.

Der Beitrag Ein neuer Vorstand und eine neue Tochter 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.

Ochsenfurt, February 2021 – Entrepreneurs are confronted with completely new questions in view of the Corona crisis. On the one hand: how long will my capital last for the fixed costs if the company is closed for longer? But also: How high are my fixed costs that I can claim in funding applications? And, above all, currently: is a pick-up transaction worthwhile? It is important to create planning security through business transparency.[/vc_column_text][vc_column_text]For these reasons, too, the former hotelier Willi Nusser, who was a member of Flair Hotels for 37 years before the hotel was sold, developed an industry-specific program with the eagleControl software that provides comprehensible answers to these and numerous other questions at the push of a button.

Sophie von Seydlitz, Head of Sales and Marketing at Flair Hotels eV, is enthusiastic: “Due to the cooperation and use of the eagleControl systems, we offer our members a very attractive opportunity to coordinate and plan their business and statistical data not only competently, but also competently also quick to overlook. Because by using eagleControl, many Flair hoteliers have created business transparency in their businesses that provides planning security, especially in times of crisis. „[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“Planning security in times of crisis through business transparency“ simple_quote_author=“Sophie von Seydlitz“ background_color=“#75b81d“ quote_symbol_color=“#ffffff“][vc_column_text] Planning security through transparency in the Corona year

Some Flair hoteliers have already used eagleControl’s free offer of comprehensive liquidity planning. The interactions between lost sales, cost reduction, repayment suspension and government support can be mapped in the controlling software with little effort. This makes capital bottlenecks visible over time. And with these well-founded calculations, the entrepreneurs could confidently z. B. go into bank talks.

Thomas Heimberger from the Flair Hotel Weinstube Lochner also used the new controlling program and reports: „My tax advisor is also enthusiastic about the clear and clear list.“

Over the past few months, hoteliers have been able to compare their actual numbers with their plans. In the rolling forecast, it became increasingly clear over the course of the year where the business would end up at the end of the year. It was therefore important under the given circumstances to immediately integrate the changed conditions into the planning through new specifications and regulations.[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“My tax advisor is enthusiastic about the clarity“ simple_quote_author=“Thomas Heimberger“ background_color=“#75b81d“ quote_symbol_color=“#ffffff“][vc_column_text] Exchange of experiences between the Flair hoteliers

Willi Nusser: „Particularly valuable at Flair Hotels is the personal exchange on a well-founded, comparable database in eagleControl.“ In regular Flair workshops, which are currently mostly digital, operational key figures are openly exchanged and compared with benchmark values. In constructive discussions, the entrepreneurs enrich each other with tips, experiences and a collegial understanding. The possibility of being able to classify one’s own key figures with the help of average values from similar colleagues provides orientation and security and makes Flair Hotels a unique cooperation, because business management is lived here.[/vc_column_text][qode_simple_quote text_title_tag=“h4″ author_title_tag=“h2″ simple_quote_text=“Maintaining liquidity is currently essential“ simple_quote_author=“Willi Nusser“ background_color=“#75b81d“ quote_symbol_color=“#ffffff“][vc_column_text]Key figures and design of the pricing policy

Which key figures are important these days?

Willi Nusser advises: “Maintaining liquidity is of course essential at the moment. In the operational business, especially in the catering trade, costs and sales are often not in a good relationship, which in full hotels is often disguised by a profitable accommodation area. The lockdown should be used to fundamentally rethink familiar structures in order to emerge stronger from the crisis. The uncertain overall situation calls for a rethinking of the pricing and the calculation factors in order not to get under the wheels. In the catering industry in particular, our industry must now pull together and raise the price level together with confidence. “

Intelligent and dynamic processes for the distribution of costs between the different company areas such as hotel and catering enable flexible full cost accounting. In this way, minimum prices for overnight stays or profitable calculation factors for food and drinks can be determined on the basis of the company’s own data.

The knowledge gained with eagleControl calls on hoteliers to make decisions in order to make their own company more economical in all areas. Every company has to find an individual pricing policy in which its own cost structure plays a very important role and with which one will continue to do well in the future.[/vc_column_text][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[/vc_column_text][vc_column_text]Kontakt

Flair Hotels e.V., Sophie von Seydlitz

Tückelhäuser Straße 10, 97199 Ochsenfurt

Tel. direkt: +49 (0)9331-9839-13, Tel. Zentral: +49 (0)9335-9839-0

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 The Flair Hoteliers achieve planning security with transparency erschien zuerst auf Flair Hotels.

Ochsenfurt, March 2021 – Not only the board of the Flair Hotelkooperation has rejuvenated itself after the last elections during the annual meeting in autumn 2020 and with Daniel Reuner as 1st chairman and Sascha Bannier as 2nd chairman brought the average age down, also in The next generation is already in the starting blocks for some Flair companies.

Fortunately, because according to a survey by the German Chamber of Commerce and Industry (DIHK) on corporate succession, around 150,000 companies are looking for a successor by 2022. A subsequent generation is not always ready to take over the business. How lucky can be considered by those who are ready to take responsibility and continue their life’s work.[/vc_column_text][qode_advanced_image_gallery type=“grid“ enable_image_shadow=“no“ image_behavior=“zoom“ number_of_columns=“three“ space_between_items=“small“ images=“1324,7541,1334″ image_size=“full“][vc_column_text]As a rule, today’s seniors have already been the successor generation to their parents. B. at the Flair Landhotel Strengliner Mühle in Pronstorf-Strenglin. The traditional company has been in the hands of the Molt family for an unbelievable 400 years. The siblings Ulrike and Henning Molt took over the hotel from their parents a few years ago and have continuously developed it. As head chef, Henning Molt is a representative of regional cuisine and likes to present his guests with the carp he has caught fresh from the mill pond, which is right by the hotel. Sister Ulrike takes care of the administration and the service. There is already provision for the next generation so that the family tradition can continue.[/vc_column_text][vc_empty_space][vc_column_text] The next generation in the Flair Hotel Werbetal

The succession has also been arranged in the Flair Hotel Werbetal in Waldeck am Edersee, even if the handover will certainly take a while, as owner Christian Gerlach and his wife do not want to stop now. Christian Gerlach: “The fact that our daughter Lisa would like to take over the hotel business is an incredibly good and reassuring feeling for my wife and me. I also took over the business from my parents and from their parents and so on. In the 7th and 8th generation, since 1866, our family has already welcomed guests. And it’s nice to know that our children are continuing the tradition. „[/vc_column_text][vc_empty_space][vc_column_text]Daughter Lisa Gerlach (25) is currently the restaurant manager at the Flair Hotel Werbetal. In addition, she is used in the hotel as a “girl for everything” in all areas. As the “next generation”, she relies primarily on digitization in her parents ‚house, but also on sustainability and thus optimally complements her parents‘ “soft skills”.[/vc_column_text][vc_empty_space][vc_column_text] Lisa Gerlach’s visions Lisa Gerlach: „Fortunately, it is still a little while before I take over the business, because my parents are still very fit. Before that, I would like to see a few more things, because when the time comes, I want to approach the task with fresh ideas. But I can certainly imagine taking over the hotel in five years. Preferably together with my younger brother, who is currently completing an apprenticeship as a hotel clerk in Hanover. We will probably change the name of our hotel to a GmbH & Co. KG. „[/vc_column_text][vc_empty_space][vc_column_text]Lisa Gerlach already has precise ideas that have been discussed with her parents. She is already devoting a lot of time to the family business. It optimizes z. B. the service processes in order to relieve their parents in the long term. The food and drink offers are adapted so that you can work effectively even when the workload is high. There is no shortage of innovative ideas.[/vc_column_text][vc_empty_space][vc_column_text] Digitization and sustainability

“My ideas are strongly geared towards sustainability. My father has already laid some cornerstones here, such as the installation of a wood chip heating system. We also have our own organic cattle herd and we have once again been awarded the DEHOGA environmental check in gold. With this in mind, I would like to continue running the hotel as a Flair Hotel with the theme of regionality, ”said Lisa Gerlach.[/vc_column_text][vc_empty_space][vc_column_text]

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[/vc_column_text][vc_column_text]Contact:

Flair Hotels e. V.

Sophie von Seydlitz

Tückelhäuser Strasse 10, 97199 Ochsenfurt

Direct phone: +49 (0) 9331-9839-13, Central phone: +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]

Der Beitrag The „young“ are coming – the „next generation“ brings new ideas, creativity and innovations erschien zuerst auf Flair Hotels.