What’s your plan for reopening?

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Hillbilly's picture
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Just wanted to see how everyone was doing and to find out what your plan is for reopening? Are you opening back up the same or changing things up? 

We plan on opening back up in June with weekends only.(This will give us a few days to let the room air out before getting it ready again) Breakfast will be delivered to their rooms and room tides will be supplies only. We will not be going into the rooms to do them. We will provide towels and supplies as needed. We have cabins so we are a little different than traditional B and B’s. We are having a really hard time finding cleaning supplies and supplies in general. I’m not sure how all these businesses are going to open up and properly clean. Anyone have a source for cleaning supplies?

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Hillbilly's picture
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I have been doing a lot of reading in regards to major hotel chains and changes they are making because of the Covid.

Here are just a few of the main things they are starting to go by.

1) No guests contact.  Check in/out is done all online or by phone.

2) No in room housekeeping.  They will delivery supplies.

3) Many are closing each room down for 3 days between guests stays.  This means that if you have a one night stay, you would have to block the room for 3 days prior and 3 days after. 

4) No breakfast bars anymore.  Boxed meals ready to go.

5) No more coffee stations.

6) As many non reusable items as possible.

7) No more comforters.  They are switching to Duvet type covers.

These are just a few things.One thing I was shocked about was, not lowering their prices. I'm thankful for that!

Guests will have increased sense of awareness of cleanliness.  They want to feel its safe and will most likely book with businesses that they feel have some of these new policies in place.  This is going to be a rough ride for awhile!

Morticia's picture
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We have lowered prices even tho we have to invest in a lot of new items - multiple new covers for the beds, additional outdoor seating, face masks, gloves, disposable napkins, single serve salt and pepper, extra cleaning supplies.

 Our state has no restrictions on blocking off rooms or reducing occupancy. We don’t think we can handle 100% occupancy when guests cannot mingle and we have to wash every piece of bedding after every guest.

Breakfast here is supposed to be grab and go. We will follow the restaurant guidelines for seating and cleaning. No cereal bar, no milk in the fridge, no Keurig for late night coffee. Everything will have to be served to the guests by us.

So, I am turning guests away when we reach occupancy of four rooms. I’m blocking a single night around each reservation. We’re only allowing one room booked per floor.

 If business starts to pick up, I’ll raise prices. 

Likewise here, no one has asked about cleaning.

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gillumhouse's picture
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I have yet to be asked about what I am doing to "keep guess safe". So far all have just asked - do you have a room available _____

Tom
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We're "open" in Oregon, but with very little actual business -- people who have to travel, not for fun, that's sure. Single men, out-of-area health care workers.

We too are leaving at least a full day before housekeeping, serving plated breakfast (usually do anyway) either one at a time or with spaced tables (we always serve on 5 separate 2-tops, so that's easy), mask, sanitized salt and pepper heat sealed in sandwich baggies.  For check in I meet guest in parking and use the guest-only entrance to show to rooms -- don't need to go near kitchen or family side of house.  DW never even sees them.

County is opening up a bit, but I don't expect to see a lot of tourism this summer -- not enough to cover the cancellations for weddings and even September college football games that are already coming in.  I am projecting revenue under $7K for the remainder of the year.  Economically there's no point in running this show, except we live here and have no place to go!  

The weather has been nice and I'm on track with garden and land management (5 acres) chores for once even though not hiring outside labor.  I exercise, sleep in when I want, wife is reasonably companionable.  I should be happy and I guess I am except that for my whole life, since age 15, I've worked to accomplish some goal and now as I'm fixing up the place, making improvements, I wonder why? Who all is this for?  Happy guests are an innkeeper's standard goal and … where are they?  

Generic's picture
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Has anyone ever done breakfast meal prep? That's my plan. Even if I have to figure it all on my own. Meal prep plates for guest's breakfast. Tell me what time, it's ready. You can decide if you want to eat it at the table or you want to take it to the room. And I'm closing down 2 of the room, so each room has private bath, one ensuite and the other detached. But I'm going to get it from some of my regulars, because one of the rooms I'm closing down is the one with the private balcony. If they call or email, I'll make it available for them instead of the larger room.... or make the larger room available and let them use the balcony gratis.

So, any ideas on breakfast meal prep? Plastic or glass? One part containers? Three part? What works? What doesn't? Do you make a menu and let them choose from the menu?

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Morticia's picture
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I think, given we are not going to be allowed 100% occupancy that a menu might be a good option. It could be the way to practice this at a time that guests will hopefully understand it’s all new to us.

i can’t see the need for disposables as we’re going to have to touch everything anyway. I have a bunch of serving trays to haul the plates around on. We won’t offer anything that doesn’t already fit in the plate.

Generic's picture
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That's why I was thinking meal prep plates. They aren't disposable. They come in glass or plastic, but reusable. Things like... https://buythiscookthat.com/wp-content/uploads/2018/07/Breakfast-Meal-Prep-4.jpg or http://www.peanutbutterandfitness.com/wp-content/uploads/2020/02/bento-breakfast-prep2.jpg 

The containers come in single compartment, 2 compartment or 3 compartment. And the come with covers. I could prepare the cold stuff and add the hot stuff in time for them to pick it up. Add cut fruit in one part, different choices. I can even make my egg bites (which incidentally, since they are pasturized stay a LONG time in the fridge, fresh.)

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Condiments plan?

Generic's picture
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I may have to go out to the restaurant supply store for packets of things, which I normally hate. Not sure what I will do about jam, since I'm known for my own jam. I might just have to switch to packet jam for the moment.

Coffee, likely going to either a thermos or better yet, to a French press that they plunge themselves and then into the dishwasher.

Morticia's picture
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I tried to find salt and pepper packs today. Sold out.

Generic's picture
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I saw some on AZ... but there are restaurant supply stores around here. I will likely need individual creamers, jam and peanut butter packets. Otherwise I'm going to put it on an order list and put them in small ramekins and toss out more. I hate all that packaging. This isn't really great for the environment.

I really miss the old MILK for coffee containers. Do you remember when they were made out of paper and shaped sort of like a pyramid? It was all recyclable.

Arks's picture
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Anon Inn wrote:

Condiments plan?

Not quite related, but our restaurants are allowed to reopen May 11 for dine-in, with tables spaced 10' apart, staff and guests required to wear masks (guests are, fortunately, allowed to remove their mask after the food arrives).

My plan is to start carrying my own little supply bag when I eat out, containing my salt, pepper, hot sauce, silverware, napkin, etc. That way I won't touch anything but the food on the plate.

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Morticia's picture
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Ah, I see what you mean now. It’s not a huge investment so it might work!

Generic's picture
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A big bunch that can be washed in the dishwasher are like $20. The glass ones are more expensive, but classier.... plus heavier, which will generally mean they don't want to carry them away with them. But I guess I could put a $10 price tag for non return and colour code them by room by the cover.

But I think this is more a question of making it easier if they want to eat it in, eat it in the room or eat it on the patio. And less worry of contamination.

TheBeachHouse's picture
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We are switching from buffet to plated breakfast.   We are asking for times so we can seat far apart.     We will not refresh rooms.   We will have pretty masks for sale and will require masks in the common areas.  We have a hand sanitizing station at the front door. 

We bought coffee machines for all the rooms.  

We aren’t doing the three day close before and after but will keep an eye on guidelines as they come out.   My current understanding is that the virus doesn’t live more than three hours on surfaces.   So, no early checkins, no rushed cleaning.

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Morticia's picture
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I saw your masks on Facebook - cute!

Morticia's picture
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Our plans just got pushed out by at least a month. Waiting to see what you all come up with! We can’t take tourists until at least June, and possibly July.

Iris's picture
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Same here.  It's alright with us, we are not living off this income. 

I am having the same problems as everyone else,  there are products out there (Google says so) that are "hospital grade cleaners", but I can't get my hands on them. 

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Arks's picture
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For the good of the housekeepers I've been blocking off 3 nights after someone leaves, to let viruses die. They really appreciate it, and didn't seem to want to go in sooner than that.

But of course that means I also have to block 3 nights BEFORE an arrival so I don't risk back-to-back reservations that don't get the full rest period between them.

So, for instance, if someone books a Thursday night, I'm blocking off Monday, Tuesday, Wednesday, Friday, Saturday, and Sunday around it. So 7 nights for a 1-night stay!

This hasn't been a problem since business has been practically zero the last few weeks. It's starting to pick back up now, so the extra days lost will start to be a problem.

I'm wondering if there's not some sort of "bomb" I could set off in the room when someone leaves that would fumigate the room so it's OK for the housekeepers to go in the following day. Something like the bug bombs, but for viruses. Anyone heard of anything like that?

Hillbilly's picture
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Arks that kinda what our plan is as well. I did some research and supposedly ozone machines kill the virus. We have one and plan on using it as well. 

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I got an ozone machine also.  That and extra time between guests should be a confidence enhancer.  

Morticia's picture
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Open the windows! Fresh air helps.

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We were lucky enough to get the PPP, so we'll stay open until mid June. I talked with our bank and they bumped our mortgage for two months. We'll reevaluate at that point.

Demand-wise, it's been dead.

Morticia's picture
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We’re waiting for recommendations from the state. It appears we will be limited on the number of guests on any given day. If they say no dining in, we will do room service. If dining in is ok, but with distancing, we’ll set up times for guests to arrive and depart from the dining room.

 Cleaning supplies are a problem. We had to buy toilet paper from Staples! Our usual supplier is not delivering to my state.

 Our overall thought tho, is to move to whole house rental and not see the guests at all.

gillumhouse's picture
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05/22/2008

I have been closed only by lack of business. I had a 1 nighter last week and I have a man coming in for 2-nights tomorrow. I am doing what I always did except no hugging or handshakes - out of deference to them not because I am afraid. I am not. Prudence is one thing, but I refuse to be controlled by fear.

I already have everything I need but I would just be going to my local stores  for supplies.

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I may end up doing similar.  Maybe wear gloves for table service.  The actual mechanics of this are something I have to think about now.  The phone calls have started. 

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