HOTELS & HOSPITALITY
The same study revealed that 42% of restaurant diners would rather eat at an establishment that had attractively designed washrooms, while 92% felt the appearance of the washroom was an important factor in their overall impression of the restaurant.
Hospitality venues are easily able to create an attractive, aesthetically-pleasing washroom with the aid of a few extras such as fresh flowers, soft hand towels, luxury soaps and smart dispensers. The Tork Image Design Line of dispensers, for example, combines brushed stainless steel with a black trim to create an upmarket look.
The range includes dispensers for soap, toilet paper and hand towels plus a Tork Facial Tissue box, a stylish bin and a matching coat hook. While seemingly a minor detail, our survey showed that a hook for the visitor’s coat or bag was a high priority for 64% of our respondents.
alternative is to install high capacity dispensers that will not run out during busy service periods and that are easy to wipe clean. Dispensers that give out only one hand towel at a time will help to prevent the risk of cross- contamination since each visitor will only touch the paper they use. Similarly, closed toilet paper dispensers in place of conventional toilet rolls will also help to alleviate the contamination risk.
Enhancing a washroom’s image and optimising hygiene standards will inevitably have an impact on a venue’s bottom line. But today’s preoccupation with the internet means that a particularly attractive, well-appointed and hygienic washroom will soon appear on social media sites and attract high ratings on TripAdvisor or similar.
According to various studies at least 75% of people in the UK now take their phones into the toilet with them. And more than half the respondents in our Tork study admitted that they had, at one time or another, shared pictures of a restaurant they had visited on social media. A positive post is an excellent way of creating free publicity and boosting business, while a poor review may have a detrimental effect on repeat custom.
The issue of keeping down costs may be a higher priority in a smaller café or mid-range hotel. Here guests’ expectations may be lower and “frills” will not be necessary, though hygiene standards should certainly not be overlooked.
Long-lasting systems that naturally control consumption are a good solution in these types of venues since they will reduce the costs of products and labour.
“Around 94% said the washrooms played an important part in their overall impression of the hotel.”
An impressive image may be important, but it is even more crucial that hygiene standards should be high. Colds, flu, the norovirus and gastric ailments can all swiftly spread in places where people gather to eat. Parties who dine together may greet each other with a handshake before sharing foods such as bread rolls that they will eat with their hands. So the washrooms should be equipped with systems that optimise hygiene and that are also user- friendly to encourage customers to use them.
Besides reducing the risk of cross-contamination, a scrupulously clean washroom will reassure customers of the venue’s high standards. Around 87% of people questioned in our survey said they would not return to a hotel where the washrooms were dirty, while 30% of restaurant diners said they would actually walk out of an establishment where the toilets appeared to be unhygienic.
A washroom attendant will help to keep hygiene standards high, but will also significantly add to labour costs. A good
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Tork Spray Soap works well here since each cartridge offers 3,200 shots per refill and the dispenser gives out controlled doses of soap. This means the system offers high capacity while also helping to control consumption and keep down costs.
The Tork Matic® Hand Towel Roll also ensures a long- lasting supply and gives out one sheet at a time to prevent the risk of cross-contamination. And the Tork SmartOne – besides optimising hygiene – is also highly economical since the dispenser has been designed to naturally reduce consumption. Besides keeping down product costs, this also reduces the number of maintenance checks required which cuts labour costs as well.
Every hospitality venue needs to turn a profit. But in order to do so they need to flourish – and a bad review can greatly damage business. At the same time, hotels and restaurants have a duty to ensure the health and safety of their customers by delivering food, drinks and facilities in hygienic surroundings.
So the issues of aesthetics and cost should be finely balanced to create a pleasant washroom environment that will attract good reviews but will not break the bank. And there should be no compromise whatsoever on the issue of hygiene, which should be a high priority in any type of hotel or restaurant.
www.tork.co.uk TOMORROW’S FM | 33
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