HOTELS & HOSPITALITY


SURVEYING SENTIMENT Cost, efficiency, hygiene, aesthetics… What should be the top priorities of a hospitality


manager when equipping the washroom of a hotel or restaurant? Amelia Baker from Tork manufacturer Essity weighs up the key requirements.


We all have certain expectations when visiting the washroom of a hotel or restaurant. For instance, we take it for granted that the facilities will be clean and hygienic and equipped with plentiful supplies of soap, toilet paper and hand towels.


If we find the establishment has gone above and beyond and provided a few extras such as fresh flowers or hand moisturisers it will come as a pleasant surprise.


Meanwhile, the managers of hospitality venues will have different requirements. They will want their washrooms to be cost-effective and efficiently run in order to minimise the cost of labour and consumables. And they will want them to reflect their brand values, too. But when it comes to balancing all these elements, how should they prioritise?


There is no disputing the fact that the main function of a hospitality venue is to make a profit. Therefore it is understandable that some venue managers might decide to prioritise low cost over high quality.


32 | TOMORROW’S FM


However, hotel and restaurant bills are paid in return for services rendered - and the better that service, the more it will be worth to the customer. So any cost-cutting in the washroom may turn out to be expensive for the hospitality venue.


“Aesthetics and cost should be finely balanced to create a pleasant washroom environment.”


It appears that the décor, fixtures and “frills” offered in hospitality washrooms are greatly appreciated. In a Tork survey, in which 2,533 members of the public aged between 18 and 75 from five countries were questioned, it emerged that 91% of hotel guests noticed the design and fixtures of the washrooms. Furthermore, 94% said the washrooms played an important part in their overall impression of the hotel.


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