Recent content by Tamelon

They were still in the real estate search mode - and had a very different business model (not a true bnb). They were more interested in the market, our demographics, how we got our business, etc. I'm not sure what stage they're at now.

Just FYI Scott, I appreciate what you are saying. However, I was unable to find an inn broker interested in my small property; two said I should go ahead and sell as residential as selling with the business would add only a tiny percentage (3% or so) to the value. As I recall, there's a...

I'm so sorry to hear about why you are selling. I recently sold my own b&b because I became a caregive to my daughter who also had a stroke. I too found this a complicated issue, as for two years prior to selling I had to hire a full-time innkeeper. You can ask your broker not to send the p&l...

What I do now when a potential competitor asks me for advice is to say, "I'd be happy to help you. As a consultant, my fee is $150 per hour. Would that be agreeable?" I've had one taker actually!

Thanks everyone. I had my first one night with a fee, they had no problem with it. I think we'll keep doing it.

We allow one-night stays Sunday - Thursday, even in high season. I'd like to institute a $35 surcharge to cover our added housekeeping costs. Have any of you done this? What do you think about it? Thanks.

I once had a guy take an enormous bowl of yogurt (meant to serve 8 or so) as his personal dish. But we serve breakfast, no buffet, so it alleviates this issue.

No power in Kingston NY, trees down, unsafe to drive.

If you mean buttermilk, it might work the same way. But a lot of baking recipes with buttermilk omit baking powder and add extra baking soda, so you would have to adjust for that. What are you trying to make?

Tink, I think it's a great idea. Ignore the negativity. I'd want an in-house "budtender", great music, great food, a hot tub and fun things to do. I see your vision and hope you find some partners!

How sad!

Same here. I'd say 1 out of 10 use it.

I would give some challenging scenarios and ask how they would handle them. If their customer service ethic does not meet yours, it won't work regardless of their skills.

I use up berries and stone fruit by making compote which is beautiful on a plate with anything...waffles, pancakes, etc. Just simmer fruit with some sugar, a drop of water and some sugar. I add cinnamon, ginger, and a pinch of cumin.

Every breakfast is a chef's choice, three course meal. We do not take orders but if a guest doesn't like it, I will make them something else. This allows us to be flexible and buy foods in season.