How to design the Vegan Experience

“It’s the little things that make the big things possible. Only close attention to the fine details of any operation makes the operation first class.” J. Willard Marriott

In this article I would like to share with you some important tips on how to design your Vegan Experience. We will see what are the necessary steps to build the perfect vegan services for your guests and to attract new ones.

Define the budget/establish goals

The key elements necessary for the perfect vegan experience are defining a budget and the goal you want to achieve. Defining a budget to be allocated to the project in question will allow you to move confidently within it. The budget will firstly of all allow to understand if it is possible to rely on an external professional or to move independently.

Defining a budget to be allocated to the project in question will allow you to move confidently within it.

Once defined the budget it is very important to decide how far you want to go. Your commitment can basically gravitate within three main goals to achieve:

To satisfy established clients
To open up to a new niche market
To become a landmark

Data/Workflow

Once the objectives and budget have been defined, it is necessary to collect the informations already in the possession of the hotel. Start from what the hotel already knows about its guests. If there have already been requests in the past and of what kind. What are the traditional top sellers (dishes and drinks). Involving the heads of service who are in contact with clients at this stage is essential.

Involving the heads of service who are in contact with clients at this stage is essential.

This will give you access to information that may not have been officially collected, as well as making them feel an integral part of the creation of the new services. Having a basic idea of the preferences of the guests will enable the creation of proposals in line with them.

The collection of this valuable informations can also be functional for future monitoring of the performance of the new services provided. Take advantage of the opportunity to establish a workflow of information that we all have access to and that can be constantly updated with the preferences of clients.

KPIs

The workflow should also include a measure of satisfaction with the new services offered.

For example, add the Vegan Experience segment to your KPI (Key Performance Indicator) measurements.

KPI (Key Performance Indicator)

Monitor the Retention Rate and Net Promoter Score of these customers. So the return rate of this specific niche of guests and how likely are they to recommend and promote your facility.

This big three steps are the foundations. Do not start with the creative (and fun) part of the project until these are defined.

“Luxury hotels are not called upon to have vegan options, but to create a complete set of experiences. To define paths in a plant-based key.”