Toronto-based Fairmont Hotels and Resorts last week introduced a new series of menus chain-wide with different dishes specially created for guests not only with celiac disease but also diabetes and heart disease, as well as for guests on macrobiotic, raw and vegan diets…
This example demonstrates how point of difference solves problems for customers and, in the process, enlists their trust and loyalty:
“From my perspective, would I be more apt to stay in a hotel doing something like this? Yes. Traveling in general today is a headache. If I know I’m checking into a hotel where some of my concerns are going to be alleviated, it really weighs on where I’m going to stay,” he said.
h/t: Garry Wise