Creating experiences in hotels and restaurants

The days when consumption and supply of needs were proportional to each other are over: Guests no longer ask about products and services just for their benefits, they are looking for the associated lifestyle instead.

Consumers are increasingly tending towards authenticity and individualization: they no longer just want to consume, they want to experience, leave everyday life behind them!

The experience society is the reason why numerous hotel and catering concepts as well as amusement parks and brand worlds are constantly evolving and are looking for the latest trends in order to be among the winners in the highly competitive market. But does experience staging always mean high investments? How do you stage authentic experiences? Where does staging start and where does it end?

Successful industry experts answer these and other questions in the guide. They provide recommendations for action on how even smaller concepts can successfully stage experiences for their guests with little effort. The authors have succeeded in creating a practice-oriented handbook that takes into account scientific findings as well as the many years of practical experience of successful experts. They analysed numerous experience concepts, gained competent interview partners and developed a practice-oriented successful model for every type of host — whether small or large.

The book is here available.