Tuesday, November 28, 2006

Starting a Business with Planning

No successful business ever existed without the anticipation of things that may happen upon the establishment of the business and as the business go on. Anticipating may also mean planning. Planning is one way of putting every possibilities and impossibilities together to set up one concrete concept into realization.

Putting up a business is not just as easy as learning the A-B-C. There are complicated things and issues that one must tackle and somehow solve to make the business successful. As said above, there are plenty of factors and considerations that must always be anticipated by the proprietor. These factors are actually existing facts around the proprietor and around the place where the business is intended to be established. One of the existing facts that can greatly affect a business is the feasibility of location. Funds or capital the same are also important factors to consider.

Business planning is a tool that one can utilize in order to arrive at a good, concrete and successful business. There are so many ways or approaches that can be applied in business planning. Basically, the approach that one must use in business planning is directly related to the type of business that he intends to put up. The bigger the intended business is, the more complicated a business planning should be.

So, what does a business plan contain and how does it affect the business in general? A business plan may contain several steps that pertain solely on the business. This will greatly affect the business because this is a fact-supported assumption of what might happen when the business has already launched. Here are some of the several steps or entry that a business plan must have:

- Description of the business - this entry will describe what the venture you are planning to put up is all about. This includes the name of the business and other features of it. You may also include here the benefits and the reason why this business is an advantage to the place.

- Objective of the organization - this is a simple declaration of what the business administrator would want his business to become and to do with the community.

- Feasibility - this is a research that will prove that the business intended to be established will be embraced by the prospected consumers.

- Marketing Plans - this is a procedure or system that is to be followed by the administrator to keep the business going. This will include research on what type or group of people that the business will cater to. Aside from that, this entry must also answer the question of the consumers like what can they get from the business, how can they use the business, the amount they can spend to the business, etc.

- Management and staff planning - a business can never grow if only one person is running it. For example, a grocery store can never grow if the store keeper, the cashier, the proprietor, the auditor, the janitor, etc. is one and the same person. The staff and store management is very important and thus is usually included in a business plan.

- Financial plans - This is the most important entry in a business plan. This will determine whether the business intended to be built can stand for several months without suffering from financial loses and the like. The capital needed is relative to the size and the kind of business to be established.

Business Plans Made Simple

I have a friend and business partner who is probably the world's foremost expert on buying businesses.

Over the past 50 years he has bought somewhere around 200 (he's lost count) businesses, and still going strong today.

And one of the jokes he likes to make goes something like this:

"There are three things people are afraid of in life: death, taxes and business plans."

In fact, from his experience, he says the business plan is the most dreaded part of the whole business-buying process.

And yet, it doesn't have to be.

Here's why:

While it's true you do need a business plan if you want to get money from a bank, an investor or any other financing source...writing a business plan really isn't all that complicated.

In fact, a business plan basically just a sales document with three main components:

1.) How much money you need.

2.) What you need the money for.

3.) How you're going to pay the money back.

And that's it.


That's not so complicated, is it?

All you need to know besides the above is how to structure a business plan (there are books in your local library that can help you with this free), and you're ready to go.

Bottom line?

Don't put off buying a business just because you're afraid to write a business plan or don't think you can afford to hire someone to do it for you.

If you simply educate yourself on the topic (again, go to any library and learn it free), you will be up and running with your own business in no time.

Restaurant Management Schools Teach Hospitality and More

Restaurant Management Schools provide fulfillment for those who have dreamed of owning their own restaurant or managing a restaurant in a hotel or other food service establishment. Restaurant Management Schools prepare students for careers in catering services, food and beverage management, hospitality, and in restaurant management.

Hospitality management and restaurant management can include combining administrative duties with customer service. Restaurant Management can go hand in hand with hotel or motel management, and can be extremely demanding. However, when one is prepared for managing such an establishment, smooth operation and efficiency brings success and high rewards.

Restaurant Management Schools provide the essential tools of communication and organization skills for good restaurant management. A bachelor's degree in hotel management or a related field is often preferred for hire by large organizations. Hotel and motel management schools generally cover the basics of degree programs in the hospitality industry, which includes restaurant management, beverage management, and commercial cooking, as well as accounting, finance, and business law regarding food service businesses.

Successful restaurant management and culinary arts entrepreneurs are also successful business people, who understand the necessities of ambience and handling of reservations, business, procurement, and human resources. Students in restaurant management school programs will get opportunities for hands-on experience in fields of beverage management, food management, and hospitality management through internships in restaurants or food service establishments. Programs can lead to positions in food, beverage, hospitality, and restaurant management.

Bachelor of Science in Hotel, Restaurant and Institutional Management (BMH) degree curriculums require classes in liberal arts, business, and specialized technical applications for restaurant, hotel, and hospitality industries. Courses emphasize work experience, and provide studies of theory and basic skills.

Master degrees in Restaurant and Food Services Management (MMH) prepare students for planning, managing, and marketing food service operations. Restaurant Management Schools instruct in hospitality administration, business planning, food services management, handling wholesale distribution, human resource management, marketing and retailing, business law and regulations, finance, and ethics.

Restaurant Management Certificate Programs are possible those interested in two-year programs of study, and are found in many community colleges and vocational/technical schools. Interested students may find that associate degree programs in these restaurant management schools, as well.

Make Customer Service Your First Priority

However, you can improve customer service by finding ways to meet most customer needs promptly and providing them some level of service even when you cannot meet their needs. This all boils down to what you have heard many times before—listen and express genuine concern when customers have a problem. When you cannot give customers exactly what they want, suggest options and alternatives so they will see that you want to help them.

Your service is being evaluated every time customers or potential customers have contact with you. Be sure that all of your staff knows how to make the customers feel welcome, important, and respected. First, they must be greeted politely and courteously. Learn customer’s names and call them by name. Customers need to be treated fairly and with respect. Be sure your staff knows how to suggest alternatives when they cannot meet the customer’s needs.

Customers want to be educated and informed about your products and procedures, and they want you to be understanding, friendly, and fair. Remember that your customers' needs will vary according to their individual personalities and according to the nature of your business. In one setting, they may want fun and safety, and in another setting they may want accuracy. Be sure you understand what your customers expect from you.

Also, don’t forget that your customers include anyone with whom you have dealings. This includes vendors, delivery personnel, phone calls, employees and co-workers. Your customers can be external or internal. External customers are the people you deal with who buy products or services from you, vendors delivery personnel, and callers. Your internal customers are the people who work inside your company, but they still receive services, products, and information from you.

The relationship between internal customers and external customers is what determines the level of customer service you provide. Everyone in a company plays some part in fulfilling the customers' needs. All day you are providing something for somebody either inside or outside your company. Also. The way you treat your employees has a direct relationship with the way they treat the customer. Treat your staff as if they are important customers, and do whatever you can do to make their jobs easier.

Once you treat external and internal customers courteously and fairly, you will set the stage for maintaining loyal customers. Remember the 80-20 rule that says that 80 percent of your business comes from 20 percent of your customers. It is much more important to build customer loyalty than it is to go after new customers. It costs significantly more money to attract new customers than it costs to maintain existing customer relationships so there is a substantial payoff.

Take extra steps to be sure customers return to your business. Send them reminders or notices of special sales. Give them incentives and discounts for repeat business. Find out what your regular customers buy and keep those items in stock. You may be able to increase sales by add other items that complement the items your regular customers buy. Be sure that your service is dependable, timely, and reliable. If you have a delay, apologize immediate and offer to compensate customers for the inconvenience.

Customer Service Mistakes Can Be Entrepreneurial Opportunities

I called Domino’s Pizza the other night as I was watching the USC-Notre Dame game on the tube.

Expecting to get exactly what I had purchased twice during the past three weeks, I quickly dialed the phone and recited my order:

“I’ll have the three medium pizzas with unlimited ingredients. Here’s how I’d like them. Two with triple mushrooms, and one with double pepperoni, and a single serving of mushrooms, onion, and beef, please.”

“We can’t do that,” the voice responded flatly.

“Why, not?” I shot back. “What’s the problem?”

“You can’t double one ingredient. They have to be different ingredients,” he claimed.

“You must be in MANAGEMENT, am I right?” I challenged, knowing only a dumb bureaucrat could enforce such a senseless rule.

He went on to inform me that my last two orders were placed with front line employee rule breakers who “Shouldn’t have done that.”

I tried to reason with him, pointing out that if I put ten different ingredients on a pizza, which I understood he’d permit, this would cost his enterprise far more than a triple dollop of mushrooms or double pepperoni.

He wouldn’t bite, even after I said I’d call Pizza Hut and award them my business.

“Mistakes” that customer love, providing they don’t break the bank, are glorious entrepreneurial opportunities.

I believe it was a customer who made the imaginative suggestion to the druggist who concocted Coca-Cola.

He asked this revolutionary question: “Why don’t you bottle it?”

If doubling the ingredients on a pizza can make people buy more of them, isn’t this a blessing?

Hospitality Management Online

An online certificate or degree in Hospitality Management qualifies graduates to apply for jobs at luxury resorts, cruise ships, deluxe spas, and many others. Through a distance learning course, working adults can study Hospitality Management at their own pace, without forfeiting current employment.

The field of Hospitality Management is expanding at an incredible pace. A distance learning course is a convenient way to prepare for a challenging career in this high-growth field. Students can earn 100 percent of the credits needed for a degree in Hospitality Management in as little as six months, without stepping foot in a traditional classroom.

An online course educates students in the principles of Hospitality Management, as well as hospitality engineering systems and the catering business. Students learn about marketing, occupancy forecasting, the front desk, reservations, organization, operations, security, room service, restaurant and bar management, housekeeping, staffing, meetings, banquets, purchasing, accounting, and more. Best of all, online Hospitality Management courses require no educational prerequisites or experience to enroll.

Hospitality Management professionals know how to build customer traffic, operate efficient food and beverage services, and make sure guests are satisfied in every way. Graduates of online Hospitality Management schools are qualified to manage a fine hotel, resort, or club. They have learned the skills necessary to own or operate a gourmet restaurant, run a country inn or bed-and-breakfast, or manage hospitality services for a cruise ship.

If you are interested in learning more about an exciting career that offers benefits such as free or discounted dining, lodging, and travel, you can apply to an online college, university or distance learning course in Hospitality Management right here at SchoolsGalore.com!

Hospitality Not Service

I find myself dining more and more often in fast-casual restaurants instead of ones that offers full service (and I use that term loosely). Why? In addition to being more in control of the timing of my experience, I find the level of hospitality in many fast-casual chains equal to or better than many of the casual full-service restaurants - for less money. What can you learn from a CASE (copy and steal everything) study of today's successful concepts? Think hospitality instead of service.

On a recent visit to Pei Wei, PF Chang's fast-casual concept, with a colleague of mine (his first time to eat there), he was impressed with the friendly food delivery and offer to get drink refills for us. Drink refills? Most of us could offer that little dose of hospitality in our restaurants. Heck, at most full-service restaurants today, you're lucky if you get a refill in a timely manner. Will that build your sales? Certainly!

The Golden Corral in my neighborhood has a very Cheers-like atmosphere, where the guests request specific servers and the managers are out front and seem to know everyone. Wonder why they continue to build sales and have long lines? The guests have a better experience for less coin. You certainly have the ability to create an experience like these in your building as well--if you move out front.

Get off the kitchen tiles and spread some smiles working the guests' tiles. Get on the other side of the counter and check your guests' meals. Inject some hospitality into your restaurant. Why do you think so many people go through the drive-thru? They might not want to come inside. Create a better experience and they'll be lining up. Studies have shown that dine-in guests spend more, so give them a reason to come on in!

Hospitality Rally

Add a dose of hospitality to your pre-shift meetings. Teach your people to interact with your diners--and that starts with you. It takes no more time and costs no more money for someone pre-bussing a table to smile, find out how the meal is, and see if they need anything else. Your rally should focus on how the interactions happen, not on a series of steps and tasks the guest doesn't care about.

A recent trip through my local Chick-fil-A drive-thru opened my eyes to the difference between service and hospitality. I ordered a large drink and pulled around to the window. The attendant passed me a straw and told me the total was $1.29. I gave her the money, and she joked that was just for the straw--the soda was an additional $1.29. A little laugh from someone enjoying her job and showing it to the guests. Service is filling the need--in that case, the need being "I'm thirsty"--and can be delivered by a vending machine or any number of places. Hospitality, though, is different. It happens through people. My family dines at this restaurant frequently for this very reason. How can you make the transition in your restaurant?

Cashiers, phone, and drive thru. A good rule of thumb is to greet the guest by name. If you don't recognize them, their name is Welcome. Start their experience off on the right foot. Positive, reassuring responses such as "great choice," "that's my favorite," "it's one of our most popular items," "that also goes well with ___" will ensure the guest feels good about their order. Simply replace the nod, non-acknowledgement, or "okay" with eye contact and a positive response. Watch the sales add up.

On the floor. Lead the charge--get out from behind the counter. Sonic's carhops stop by to ask how the meal is and to see if you need any additional condiments. Offer a drink refill, additional napkins, and ketchup or salsa refills. Find out why the guest is here and inform them of any catering, office packs, and fundraising events you offer. Build your sales by focusing on frequency and marketing opportunities with the minimal investment of only your time. The old expression "don't trip over dollars to pick up pennies" rings true here. Sometimes we focus too much attention on minor items while missing the big-dollar opportunities to build sales.

Think about an encore at a rock concert. It certainly doesn't look impressive if only one lighter is held out, and it won't get the band back. But 20,000 lighters in unison is an impressive sight, and it starts with only one--yours. Don't let the rigors of the shift extinguish it. Keep modeling the behavior and rewarding those on your team who mimic you. Pretty soon you will have an impressive team holding the lighters in the air and a long line of guests waiting to experience your great service.

The 4 Attitudes of Awesome Hospitality

Hospitality relates to the Latin term philoxenia, or “the love of strangers.” And stranger is defined as “someone with whom you have not yet been acquainted.” Therefore, your objective as a builder of organizational front porches is to extend love to those with whom you have not yet been acquainted.

The effectiveness of any organization’s front porch is a function of its hospitality – that of its members, its staff and the group itself. In this article we’ll take a closer look at approachability as it pertains to the connectedness of groups – namely, The New Guys; because those are the individuals who benefit from it the most.

When I began wearing a nametag all day, every day, the type of people with whom I most frequently interacted was strangers. (They still are) And I love it! It’s a blessing to extend my front porch to new and interesting people, all the while making them feel comfortable because of the level of approachability. What’s more, what an accomplishment it is to combat the coarsening of our fear-laden culture by opening up to new people.

But when I started my business a few years ago, I joined several organizations, clubs, groups, etc. and began to feel the reciprocity of that same hospitality. As The New Guy – not to mention the young guy – existing members welcomed me with open arms. They gave me the inside track on the organization. Some even offered to take me under their wing! And I was grateful. I was comfortable.

Most importantly, I felt welcomed.

To solidify the approachability of you and your organization, here are the Attitudes of Awesome Hospitality™.

People often believe that a quick greeting, a handshake and a mutual offering of Fruitless Questions and F.I.N.E’s equals hospitality.


Hospitality is more than just saying hello. And nobody understands this element of hospitality better than a Ritz Carlton employee – especially a doorman; especially my coworker DeWitt.

The first time I met DeWitt was on a crisp fall morning on the front drive. I introduced myself and he gave me a solid handshake, a cheeky smile and pat on the back. He started telling me all about hospitality and Guest Service at the Ritz, and gave me some great tips to make the guests feel welcome.

After a few hours of check-ins and getting to know each other, DeWitt said something I’ll never forget:

“Scott, I want to sell you a boat.”

“You…want to sell me…a boat? Oh-kayyy…what kind of boat…?”

“Well, it’s actually not really boat. It’s more of a ship: Friendship, Fellowship and Relationship. What do you say?”

I’ll take it.

That is the essence of Awesome Hospitality. Not just saying hello. Not just introducing yourself, but offering a new person your friendship, fellowship and relationship.

AWESOME ATTITUDE #2: How to Treat Others
Hospitality is also an expression of the Golden Rule, which as you know is “treat others as you want to be treated.” Everyone knows this phrase. It’s been ingrained into our minds and souls by our parents, our teachers and our mentors.

But does everyone practice the Golden Rule?

Here’s another way to look at it: do you remember when YOU were The New Guy? Did people extend themselves? Did you feel welcomed? If so, you probably connected with new people immediately, took an active role in the organization and felt proud to be a part of it. If not, you probably never came back to another meeting again.

So you can put this phrase into practice by empathizing with the new people, the visitors and guests. Think how great it felt to be welcomed in. Remember: you used to be The New Guy.

AWESOME ATTITUDE #3: The Member Mindset
It’s impossible to talk about any organization without using the word member. Think of the groups of which you are a member – what does that mean to you?

You might say “Being a member allows me to be part of the group,” or “Being a member means I get to go to all the meetings.” But most people see membership as entitlement:

  • Members are entitled to…
  • Here’s what you get with your membership…
  • These are the benefits to being a member…

    I looked up member in several dictionaries and none of them said anything about entitlement. They didn’t say anything about paying dues so you could get exclusive benefits. They simply defined it as "one that belongs to a group or an organization."

    When did this Member Mindset evolve into “What stuff do I get when I join?” People forget that being part of an organization has more to do with serving others, and less to do with being served by others.

    AWESOME ATTITUDE #4: Who Are Your Greeters?
    If there’s any group of individuals who extend their organizational front porch by serving new people, it’s the Greeters. During one of my speeches at a Hospitality Conference, I asked my audience of 300 people to stand up if their position was “Greeter.”

    About 25 people got up.

    I thanked those who stood and asked the remainder of the audience to give them a hearty applause.

    When the clapping died down I said, “Without Greeters like these, building front porches in any organization would be tough.”

    I then said, “But what if The New Guy – let’s call him Terry – came to your group. He walked in the door, looked around for a minute and felt a bit lost. Then Janet, an existing member, noticed Terry’s behavior and decided to approach him. She struck up a conversation and they connected immediately! And all the while, Janet made Terry feel welcomed, comfortable and part of the group.

    A few minutes later, Terry asked, ‘So, Janet…are you one of the Greeters here?’

    And Janet said, ‘No – I just wanted to welcome you to our group.’”

    I just wanted to welcome you to our group.

    I then repeated my original request to the audience:

    “Now, let me ask you this one more time: please stand up if you are a Greeter for your organization.”

    300 people got up out of their chairs. And I reminded them that everyone is a greeter

  • Private Label Drinking Water for the Hospitality and Lodging Industry

    Private Label Drinking Water for the Hospitality and Lodging Industry Building Brand Awareness and Customer Loyalty in a Competitive Environment

    The Hospitality and Lodging Industry in the United States is booming with strong growth in overall revenues and average price per room. Notwithstanding external factors such as international terrorism and the rapid rise in fuel costs, most industry forecasts predict continued growth in revenue.

    Recent studies show however, that the industry suffers from a considerable loss in revenue and profits because of ineffective differentiation of service offerings and branding. This trend is recent because historically hotel customers have demonstrated brand loyalty.

    Private label drinking water has been proven to be a powerful, cost effective method of promoting quality brand images and differentiating service offerings.

    Opportunity Lost

    The Hospitality and Lodging Industry plays a major role in the U.S. economy with business travelers alone accounting for $40 to $50 billion in annual revenue. A recent study however, by a recognized research firm, concludes that up to $20 billion in additional revenue is lost because frequent travelers are not loyal to specific hotel brands.1

    This revenue deficit represents an opportunity lost for profitability and continued cash flow for the industry.

    Brand Loyalty Means Greater Profits

    Most analysts and academics agree that loyal customers constitute the basis of a successful business because of new sales cost savings, the ability to sell additional higher margin features to loyal customers and word of mouth or informal referrals to new customers.2

    The creation and maintenance of brand loyalty therefore is the strategic objective of many industries with no exception to the Hospitality and Lodging industry. As one study concluded “Loyal customers are logically at the heart of a company’s most valuable customer group.” 3 Therefore, the overall importance of customer loyalty could realistically benefit or impede the industry itself.

    Without brand loyalty firms in the industry are forced to compete on the basis of price instead of quality; history has shown this to be a losing proposition.

    The challenge to the individual manager is the best use of resources in order to create the highest level of customer loyalty. This applies to mid-market hotels as well as major chains and franchises.

    Traditional Efforts Are No Longer Effective

    Reward programs and superior customer service are no longer enough to establish brand loyalty. Studies have concluded that hotels are failing to increase brand loyalty due to a lack of differentiation and traditional efforts such as rewards and points programs have become commodities in the industry.

    Because they are offered by most firms in the industry, rewards programs have changed from service differentiators to service requirements and cost centers. As a result, some analysts have concluded that rewards systems and points programs have become no more than a cost of doing business.4

    As a result, there is increased concern that customer loyalty programs are failing to achieve their objectives of increasing customer loyalty and profits.5

    Customer service and satisfaction is less of a factor now in establishing and maintaining brand loyalty primarily because competition has created a culture of exceptional customer service. Studies have also concluded that high levels of customer satisfaction do not guarantee brand loyalty unless competitors fail to offer the same level of service.

    Many hotels are seeking better ways to create customer loyalty and are exploring the inherent desires of individuals to be loyal to brands they are comfortable with. All industry participants, whether large high end hotels or mid-market firms, must develop more effective ways to develop and communicate their brand propositions.

    Focus on Design, Services and Amenities to Help Build Brand and Loyalty

    To create a memorable lodging experience and to better distinguish their brand proposition, many hotels and franchises are investing in redesigned facilities, new value added and telecommunications services and a broader array of amenities to create brand awareness and customer loyalty.

    According to a recent analysis by PricewaterhouseCoopers, guests at hotels across the country are now greeted by a myriad of new amenities ranging from increased choices for checkout methods to high quality drinking water and in-room exercise equipment. Hotels are adding and improving amenities to achieve incremental revenues, respond to increased consumer expectations and create customer loyalty through quality branding.

    In addition to investing in new services and amenities a unified and clear branding message must be developed and conveyed.

    Design and the Brand Message

    Developing an effective brand message is more than creating a brand statement. The brand message must appeal directly to the emotions of the customer in order to create enduring brand loyalty; and design is one of the most powerful tools for publicizing the brand. It is important to understand that quality of design will significantly improve the quality of the brand message and the resulting brand loyalty.

    Therefore, extreme care must be exercised during the brand design and communication process to ensure that the brand message is not diminished.

    Private Label Drinking Water

    Private label drinking water is an ideal and powerful way to promote a quality brand. Essentially, private labeling allows businesses to design and develop a label with a custom message, which results in the creation and promotion of a brand with a clear, high quality message along with superior bottled water. Because of the immediate and permanent nature of the bottled water product, consumable advertising is created that leaves a lasting message in the mind of the consumer.

    Some of the benefits of private label water include:

    • A high-quality, custom message created that can be used or resold at a profit.

    • Modifiable designs and messages to reflect events such as tournaments and promotions.

    • Individual users who often carry the water with them, which extends the promotion of the product.

    • Pure water that is popular and universally accepted as contributing to good health. The message of the private label effectively reaches more prospects as consumption increases and more hotels include high quality water in amenities packages.

    • Effective cost that is low and results in a rapid response to the brand message.

    • Consumable advertising, which creates a lasting message and impression that appeals to the consumer.

    What to Look for in a Private Label Water Supplier

    There are a number of private label water suppliers but they vary significantly in the quality of their product offerings. There are three areas to investigate when choosing a supplier, which include quality of water, quality of label design and production and quality of customer service. Each are expounded upon below:

    Quality of Water

    High-quality water in terms of health and taste is critical for the acceptance of the product and brand message. If the water is of low quality or tastes bad then the branding will fail. The best quality water on the market today is purified using a distillation, filtration and oxygenation process that removes all impurities including all toxins and bacteria, which ultimately results in a light, refreshing taste. For more information about purified water visit http://www.ElementH2O.com

    Quality of Label Design and Production

    The label or message portion of the product is significant in the production process, whereas poor-quality labels send a poor-quality message and high-quality labels send a high-quality message. Production of a poor-quality message is a waste of money and adversely affects the brand image.

    It is very important to acknowledge that the vast majority of the private label opportunities in the United States come from water resellers (not bottlers) with desktop-model “thermal” (or “thermal wax”) printing devices. These “thermal” devices have a quality level that cannot compare to even consumer-grade inkjet printers, which are very cheap in both quality and cost, typically ranging from $10-$20 thousand depending on configuration. Although the quality is decreased many companies use these printers because of the low cost, which will ultimately produce poor-quality labels.

    In sharp contrast, a quality label, i.e., one that looks like a top-shelf brand that you might find in your local gourmet grocery store, needs to be produced with professional-quality equipment using professional-grade printing equipment. There are three types of printing equipment that can produce a high-quality label. These three types are as follows:

    1. Rotary offset lithography

    2. Flexography

    3. High-quality digital presses

    For the majority of smaller runs (approximately 10,000 units), digital equipment offered by Heidelberg or HP is the most cost effective solution, but instead of $10-$20 thousand, the minimum equipment costs for these professional solutions range from $750 thousand to $1.25 million per station.

    These facts are very important to understand when choosing a private label bottler. Those who sell low-quality labels will have you believe that nothing better is available because of the short runs required by private label customers. However, nothing could be further from the truth.

    In order to succeed, your label must be professionally designed and produced with high-quality materials using a printing process that renders a high-quality result. Waterproof lamination is also required for long-lasting labels. This is easily achieved for an affordable unit cost using the right equipment for the job.

    Quality of Customer Service

    The design and production of private label drinking water is complex and requires intense interaction between the customer and supplier. Communication and a culture of customer service excellence is a prerequisite to the creation of an effective brand message and a successful product. Without a significant commitment by the supplier to customer service, the branding exercise will fail.

    Choose a quality supplier to help develop your quality brand offering and realize greater revenue and profits.


    1. Brandimensions, Hotel Branding: Using Online Research to Drive Innovation,  2006
    2. Skogland, Iselin and Siguew, Are Your Satisfied Customers Loyal?, Cornell Hotel and Restaurant Administration Quarterly, August 2004. p.222
    3. Ganesh, Arnold, and Reynolds, Understanding the Customer Base.
    4. Aaronson, Jack, Loyalty Doesn’t Come From a Program. http://www.clickz.com/experts , May 2005
    5. Skogland, Iselin and Siguew, ibid., p.221

    Guide to the Hospitality Industry and Hotel Jobs

    Before you make a life changing job decision such as throwing in your old job, and possibly relocating for hotel jobs, it is important that you know what the work entails, and what you can expect when applying for hotel jobs in the hospitality industry. There are many reasons why you may want to work in the hospitality industry in a hotel job.

    Hospitality is a global industry and there are millions of Hotels, bars, restaurants, resorts, cafes, cruise ships, pubs, fast food outlets and coffee shops making the hospitality industry one the biggest employers on the earth. By gaining hospitality experience you can work anywhere in the world and transfer your skills gained to any industry especially with a hotel job. There are millions of hospitality workers in the world, making it one of the biggest global employers. It has a reputation for low pay and long hours however there is a growing trend of companies becoming more flexible and offering higher rewards to encourage people into the industry and in a hotel job.

    Some of the benefits of working in the hospitality industry in a hotel job include gaining valuable skills which will earn you money anywhere in the world, one of the world's fastest growing sectors, more flexible working hours than your typical 9-5 job, allowing you to fit work around your family responsibilities, you have fun while getting paid, good way to earn extra money and often companies will provide uniforms, meals, pension, incentive programmes.

    There are seven simple ways for making the most in the Hotel industry towards a hotel management career. Hospitality is the right career for you if you have excellent organisational skills, communication skills, interpersonal skills, working with and for people, are prepared for the long hours and low pay of the hospitality industry.

    You will need to establish exactly what do I want to be doing in the future. Do you want to be working towards a hotel management career at a five star hotel, a manager on a cruise ship or run or own your own business.

    Have you researched what qualifications will be needed to succeed. Research jobs that interest you and see what qualifications are needed to enter this type of job. You may need to obtain a university degree or complete a catering course for a hotel management career. Will you need work experience. Find out whether doing some work experience while you study will help you get a full-time job. Take advantage of job placements that some universities offer. Should I apply for training programme. Research the job market and the position that you would one day like to be in and whether or not a training programme is the right step for you. Training programmes are a good way to experience all departments of a hotel and to see which department you have a particular interest in including hotel management career. Should you stay within the company. You will need to decide whether it is better for your career to stay within the company or move to another. Hospitality recruiters value diversity and experience, however they do not value those who jump from job to job too often. A good amount of time to stay in the company one year to a year and a half and for hotel management career jobs five to six years. Should you work overseas. Employers value life experience. If you are working at a small hotel consider transferring to an international hotel chain therefore you may be able to get a transfer overseas or otherwise the hotel will be recognised by overseas employers.

    Hospitality Management Schools Your Key to a New Career

    Looking for a new career? Hospitality Management Schools prepare students for careers in the restaurant industry as well as luxury hotels, motels, resorts, spas, hospitals and more.

    Food and beverage, catering, marketing, and sales may be included in hospitality management classes. Four-year Hospitality Management Schools offer Bachelor of Science in Hospitality Management (BSHM), Master of Science in Hospitality Management (MSHM), and Executive Master of Science in Hospitality Management Degree (MSEHM) Programs, as well as Certificate Programs for specializations in various Hotel, Restaurant, Hospitality, Travel and Tourism.

    Business colleges and universities often offer hospitality management and tourism programs with the same core courses as other business degrees. Program in hospitality management provide specific courses and have explicit work experience requirements.

    Some bachelor degree programs in hospitality management are designed for students who looking for opportunities to advance their careers in hospitality fields. Degrees allow for specialization in upper levels of the hospitality industry in areas of food and beverage services, marketing, business management, human resources, and others.

    Master level hospitality management may include areas of entrepreneurship, marketing management, information systems, operations management, and investment. Courses provide skills and knowledge for upper-level positions in areas of the industry that individual students find most appropriate to their career interests. Hospitality management employees may realize opportunities for discounts in lodging and restaurants, which attracts some to this industry.

    Hospitality management positions may be found in large and small hotels, motels, and restaurants. Establishments may be commercial, resort, or residential. Hotels and motels of larger sizes will often have banquet rooms and ballrooms to accommodate business meetings, conventions, wedding receptions, and various other gatherings.

    If you are interested in learning more about Hospitality Management Schools and positions in this industry, please search our site for additional information and resources.