• To develop new individualised hospitality experiences.
  • To organise cultural programmes adapted for disabled and/or seniors.
  • To organise menus for vegans and celiac.
  • To organise full individual experiences including professional guiding.
  • To develop individual experiences and menus tailored to local identity.
  • To listen actively the customers, maintaining an open body language and a helpful attitude.
  • To build customised answers to specific requirements.
  • To provide advice and guidance in the customer’s choice.
  • To take into account the customer’s religious and cultural characteristics as well as any others;.
  • To be creative and detail-oriented.
  • Do you spend enough time communicating with your clients?
  • Do you implement new ideas as results of your communication with the clients?
  • Do you offer tailor-made services if necessary?
  • Do you establish emotional relation with your clients? Things that provoke emotional relations could be:Welcome & helpfulness;Safety;Ease & lack of stress;Providing inspiration;Peace & tranquillity;Sense of community;Sense of discovery and exploration.