Hotel Research, Restaurant Research, Spa Research and Hospitality Best Practices Welcome to Hospitality Research by CHG. Each day we are actively gathering unique market data for restaurants and hotels. Clients get regular updates on our findings which blend consumer data and third-party research, with operational data that cannot be found anywhere else. |
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Industry Headlines:[ Headlines Provided Courtesy of FeedDigest ] |
Recent Releases
Online Restaurant Menu Leads Lookers into Bookers
2006 Spa & Fitness Survey Report Peak Performances Module: An Interactive Online Tool Inn at the Market Does your Staff Have Attitude? 2005 Spa Industry Survey Results Summary 2005 Spa Industry Survey Numerical Results CHG Partners with HOTEL BUSINESS® Noble House Chooses SpasQore CHG Launches Spa Division Mailing List Sign-up |
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We give our clients a competitive advantage providing access to up-to-the minute
research in the most useful context for their
hotel,
restaurant and
spa operations.
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Hospitality
Research |
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February 2007 -- Question: Why does Mystery Shopping Improve Customer Service? Because the mere perception that they are being watched is sufficient motivation to positively alter people's actions.
Why does secret shopping improve guest service? Read more... |
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November 2006 -- Coyle Hospitality Group finds that spa and fitness facilities are increasingly important to travelers... |
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August 2006 -- A three-part series of articles designed for the hospitality manager with responsibilities in quality assurance who want to get the most out of their mystery shopping program.
1. Developing Actionable Quality Metrics for your Hotel
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HotelBusiness.com Partnership
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Hotel Performance: A-List GMs: What's in their Tool Box Some hotel general managers outperform
others, no matter what the market circumstances.
We observed successful hotel general managers and
found a few things in common. Hint: Background wasn't
one them. |
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Imagine the following scenario: You have a reservation at a restaurant for 8:30 PM. Your reservation has been botched and it is almost 9:00 PM. What should the restaurant do for you? Stay tuned. Beginning in February 2003, Coyle Hospitality Group (“CHG”) has been collecting data from frequent restaurant diners. With over four hundred respondents, we have uncovered some interesting behaviors about how guests feel when things go wrong. To read the full report, Click here. |
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Increasing Market share and the Internet are the hot topics as hoteliers hope to nurture the tentative recovery into lasting (or at least predictable) health. Most hoteliers agree that the traveler is more educated than ever, and more aware that their business is being sought. Travelers have more choices, and more tools. From February to June 2003, 1,757 travelers took our on-line survey and answered the following question: "The best rate for a hotel is found where?" The results of the survey can be found in this issue. To read the full report, Click here. |
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One symptom of the poor economy has been an increase
in the incidence of theft and shrinkage. Inquiries
made to CHG from hotels and restaurants in this area
are up 300% over 2002, and nearly ten times over
2001 for the same six month period. This prompted
us to revisit bar controls for all our restaurant
and bar clients because a little prevention goes
a long way. |
To read the full report, Click here. |
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Beverage Management: Bar Controls: Dealing with Silent Partners Beverage sales in restaurants and hotels produce solid profit margins with
minimal costs of production. This reports details three Best Practices in
Beverage Inventory Management, Cash Controls, and Mystery Shopping at Bars
and Restaurants. |