5 tips to optimize the micro-closures of your business

There are many hotels currently forced to face micro closures as mobility guidelines change. In some cases, this unforeseen suspension of activity generates heavy losses. Those responsible for Fuerte Grazalema, a rural hotel located in the Sierra de Grazalema Natural Park (Cádiz), declare themselves “experts in micro-closures”.

According to its director, Inmaculada Medinilla, “in our case we are very used to this type of operation , especially during the low season, when we only open on weekends and we have to carry out continuous openings and closings. Over the years we have managed to design different protocols that help us optimize resources as much as possible, and avoid unnecessary expenses.”

Based on said experience and her own protocols, Inmaculada Medinilla offers the following advice.

Make the most of perishable products

” In our case, we adjust the purchase of perishable foods to the percentage of reservations that we have confirmed. We always have a little more and, when the closing date approaches, we take advantage of the possible remaining ones to advance the preparation of creams and sauces, which once prepared we freeze to be consumed later”. Thanks to this, he affirms, “we are using 95% of all the perishable food we buy, optimizing its consumption to the maximum”.

Design an effective cleaning and maintenance strategy

” Our micro-closure protocol contemplates an exhaustive strategy of cleaning and maintenance, which includes sanitizing and sanitizing all facilities prior to closing, preparing rooms known to be occupied at the next opening, and identifying potential incidents for repair by the maintenance team during the closing days”. In this way, he continues, “on opening day everything goes very quickly and it is only necessary to review the common areas and the terraces of the rooms already prepared, as well as to welcome the rooms of the new reservations that have been incorporated into the system during closure”.

Bet on the versatility of your individual

” Fuerte Grazalema is a small hotel, with 77 rooms, so we have a reduced staff. However, the secret of being able to carry out an excellent The opening and closing strategy is to have a versatile individual, who shares tasks according to the needs of each moment”.

Controls energy expenditure

The hotel “has a solid sustainable management policy, which of course is also applies to these micro closures What we do to optimize resources is turn off or stop everything that is not necessary to For the operation of the hotel, such as lights, heating, elevators and coolers, among other equipment and systems; and we keep the boilers at 60º, as required by health, but using what the solar panel circuit we have produces every day”. In the case of the food we store, he says, “we put them all in a single cold room, to reduce energy consumption to the maximum”.

Centralizes reserves

” In the case of calls and reservations that occur during the hotel’s closure, we are lucky that we do not lose them since , as it belongs to Fuerte Group Hotels https://www.fuerte-group.com/, during those days we diverted the telephones and e-mails to the call center of the main reservations of the chain”.

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