About Twitter

Hoteliers and restaurateurs, opting for social media, needed a clear objective, useful and profitable to make use of the own capacity. The targeted approach of the analysis on the strategy, objectives, implementation, and evaluation develops Thomas Hendele with its customers. Workshops on social media issues round out its range of services. Hotels do it before – with social media customer hotels and caterers win social media marketing allows to present their guests in the network quickly and easily and to use the virtual referral marketing. Hotel Cologne Cathedral peaks had and has success: DOM top used Twitter and Facebook to make themselves known. The hotel was not only under a new name, but even rebuilt. About Twitter and its Facebook fan page, DOM top could report easy updates of the construction site and in pictures documenting the reconstruction.

Thomas Hendele took over the social media strategy for DOM top from the outset and it paid off for the hotel: it was booked already at the opening and even now there is no summer slump in occupancy for the hotel operation. News, arrangements, event tips of the city can be publicized promptly a large advocacy group and their friends via social media. Also, the Holiday Inn Express in Gutersloh went the way of this communication: it tweeted directly from the site, invited to sweepstakes and designed a photo album on Flickr. The hotel management took the advice of Hendele social media already before the hotel opening to customer loyalty, which proved positive for the opening day and the occupancy. Background information on Thomas Hendele & some communication Thomas Hendele is on the way for 14 years in the hospitality and tourism industry. As a trained engineer, he worked for several years at major hotel chains such as Marriott, Accor and Radisson and graduated from the tourism specialist (IHK) in addition.

In its subsequent activities in the sales & marketing area and as a Portal Manager catering suppliers Suche.de specialized in Hendele more and more in the direction of Consultant and project manager for online marketing. The consale GmbH, he finally found his calling: next to the building and the project management of the hotel of newsrooms, he was most recently responsible for social media strategies of customers in hotel and catering. To meet their needs in the future, Thomas Hendele brings together his knowledge in his agency some communication. He advises mainly small and medium-sized companies from hospitality and tourism to all questions about social media and brings them and their employees the topic through workshops, and webinars. Project support he feels less than external consultants as rather as a team member on time”. In setting out the needs and opportunities of employees within a hotel and catering operations, so that also these social media rather than time wasters feel, but as support for customer acquisition and customer retention.

The Company

There, these are used but also efficiently, so that higher costs are justified. If so a Cook has developed a court that Vacu-Cook & chill is adaptable and has provided this recipe and procedure, you can run the operational processes largely by unskilled staff. At a consistent implementation of the system, the staff costs can be reduced significantly. To achieve such savings but only with the first substantial investment in modern kitchen appliances. However considering that the technique is not sick, no holiday needs (if there are service contracts of technical service providers) and not Announces (held at least predictable depreciation has), then these investments pay for themselves very quickly.

But the planning reliability and the stable level of quality is much more important and the significant reduction of stress factors for employees and the management. Sometimes, but also unskilled workers just for the work in the kitchen are hard to find. Also, these employees must be trained and it is therefore in the interest of the restaurateurs to keep these employees even in the long term. With temporary working short time in the House, this is not to do. Here the above average to pay the unskilled workers or to offer other benefits that would otherwise not common and to make a long-term commitment, but it nevertheless still profitable to work possibility with the present system however. Even chefs who are already more expensive because of the low offer, cancel sometimes better paid positions to occupy.

Above average to pay these chefs, and thus to keep the company is not profitable feasible. Once to produce 1.4 stable quality level of a meal at a targeted level of quality is a manageable challenge, manages the not quite professionally experienced Cook interested. An always same quality in taste, time and again to produce appearance, consistency, and additional features is the much more significant difficulty.