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.