Updating Housekeeper and Guest Safety Protocols as Hotels Re-Open: a Strategic Approach

USA, Barrington, Illinois. June 24, 2020

As the nation continues to answer and overcome the threat of the COVID-19 pandemic, and with states and countries relaxing restrictions, hotel operators are responding with strategies to minimize COVID-19 transmission risk. "Now hotel operators must manage a new challenge - a long period of risk management through which they cannot rely solely on safety-first strategies without impacting guest stays" Ladley says.

David Ladley, President explains how operators are continuously assessing risk, intervening, and preventing transmission, and monitoring progress, considering their unique circumstances and the various markets where they are located. They are using a data-driven, proactive approach to planning their re-openings. With safety as the overriding priority, hotel operators rely on the health and wellbeing of their guests and team members as a top priority. Together with industry leaders, hotel properties have redefined the cleaning protocols to help ensure you feel confident in staying at their hotel.

Many hotels around the globe are installing the EZI MAID BED LIFTING SYSTEM to not only benefit the health and wellbeing of their team members, this also allow the hotel property to ensure an even more thorough cleaning of the guest room. A Strategic Approach points out that with a strong foundation for safely operating in the current environment and a proficient understanding of measuring and monitoring risk, hotel operators are establishing plans to restore valuable services


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About Ezi Maid

Media Contact:

David Ladley
President
Component Sales Group, Inc
T: 847-922-0511
E: david@ezimaid.us
W: http://www.ezimaid.us

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Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.