Featured Recipe: Summer Veggie Pie

The following recipe for Summer Veggie Pie is from Joshua Grindle Inn in Mendocino, CA.

"More often these days we have guests who are abstaining from animal products. We've been very careful to eliminate meat from all of our dishes, but this request is a little more challenging since we rely so much on milk and eggs in our recipes. However, we have found that this quiche is so creamy, tangy and satisfying that no one seems to notice that it is not a traditional quiche." -- Cindy & Charles Reinhart, Innkeepers

Prep time: 1.5 hours
Serves: 12

Ingredients:

• 13 oz frozen shredded potatoes
• salt and pepper to taste
• 1 large onion, sliced thinly
• 1/2 cup green onions, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon oil, plus extra for sauteeing vegetables and oiling baking pan
• 1 1/2 cup mushrooms, sliced thinly
• 3/4 cup broccoli, chopped
• 1 cup zucchini, sliced
• 1 lb extra firm tofu, drained*
• 2 tablespoons oil
• 2 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 3 tablespoons flour
• paprika to taste

Steps:

1. Oil a glass pie plate and distribute potatoes over bottom of pan. Season with salt and pepper and bake for 20-25 minutes at 350 degrees, stirring occasionally, until slightly browned.

2. Spread softened potatoes evenly over bottom and sides of pans. Saute green onions, yellow onions and garlic in oil until tender.

3. Add broccoli, zucchini and mushrooms and saute until tender. Drain well and place in a large mixing bowl. Set aside.

4. In food processor, blend tofu, oil, lemon juice, garlic powder, salt and flour until very smooth. Add to vegetable mixture and mix well.

5. Spread mixture evenly into the pie plate. Sprinkle top with paprika. Bake at 350 degrees for 45 minutes until firm and lightly browned on top.

* If you've never cooked tofu before, click here for tips!

By Emily Starbuck Crone

Continue Reading »

An article by Admin No Comments

Results from our March Innkeeper and Traveler Surveys

We sent out surveys in March to both travelers and innkeepers to gain insight into B&B travel trends.  Below are some of the highlights from both surveys. Some of the most interesting findings are that many of the top 20 summer destinations for travelers are small towns, and close to half of innkeepers think rising gas prices may actually increase their reservations.

Highlights from the Traveler Survey

How many trips are they planning and how long are they going?

• Even with ever-increasing gas prices, nine out of 10 (90.3%) say they will take at least one weekend getaway this summer, and nearly two-thirds (62.3%) say they will take two or more weekend getaways this summer.
• Nearly two-thirds (64.5%) of travelers say they will take one or two long weekend getaways this summer, and 70% will take one or two week-long vacations this summer.

Where are they going?

• Click here to see the top 20 destinations for summer 2011.

How do they choose where to stay?

• When deciding where to stay, travelers rank consumer reviews the highest (49.6%), followed closely by photos (48.7%), ability to book online (44.4%) and friends’ recommendations (44%).

Why do they stay at B&Bs?

• B&B travelers say B&Bs allow them to get away from masses staying at hotels, while offering unique, interesting, and intimate accommodations that are adult/couple-oriented.

Highlights from the Innkeeper Survey

How did their business perform in 2010?

• More than three out of four (75.8%) said their 2010 revenue was as good or better compared to 2009, with more than half of those saying revenue was up 10% or more.
• Almost 19 percent of innkeepers said revenue in 2010 was up 20% or more.

Are they optimistic for 2011?

• Two-thirds of innkeepers (63.3%) said they expect their reservations to increase in 2011.

Do they think rising gas prices will affect their business?

• With no end in sight for rising prices, 61% said yes.
• Interestingly, 40% of innkeepers think reservations will go down slightly due to consumers traveling less, while another 40% think reservations will go up slightly as people choose weekend stays over long vacations.

What led to success for those who had increased reservations?

• Innkeepers overwhelmingly attribute online reviews (74%) for improved bookings in 2010, but also say social media like Facebook and Twitter (28.9%) and publicity (28.9%) contributed to their improved performance.

By Emily Starbuck Crone

Continue Reading »

An article by Admin No Comments

Featured Recipe: Scots Irish Stew

This recipe for Scots Irish Stew is from The Irish Inn in Ozark, IL.

Prep time: 3 hours
Serves: 8

Ingredients:

• 3 lbs stew beef or lamb cut into one inch cubes
• 1/4 cup extra-virgin olive oil
• 1 head garlic (mince all the cloves in the head)
• 2 2/3 large onions, chopped
• 6 cups beef stock
• 1 cup dark ale
• 1 cup tomato paste
• 2 large tomatoes, chopped
• 1 tablespoon sugar
• 2 bay leaves, crumpled
• 1 teaspoon basil
• 1 tablespoon thyme
• 1 tablespoon Worcestershire sauce or soy sauce
• 3 1/2 lb red potatoes
• 1/2 stick butter
• 3 cups peeled carrots, cut in medallions
• 1 medium piece cinnamon bark (can be ground, or left whole and removed after cooking)
• Pinch of salt
• Pinch or two of pepper
• Parsley leaves and coriander for garnish

Steps:

1. Heat olive oil in very large pot over medium heat. Sauté meat until brown, then add garlic and onion. Continue to move the meat in the pot with the garlic and onion over heat for another 7 minutes, then sprinkle with sugar.
2. Add beef stock, ale, tomato paste, tomatoes, spices, and Worcestershire or soy sauce, and bring to a boil. Reduce the heat to low, and simmer for another two hours, stirring every 15-20 minutes.
3. In a deep skillet sauté the potatoes and carrots in butter or olive oil, whichever you prefer. Add to the stew pot after it has simmered for two hours.
4. Add the cinnamon bark or stick and simmer on lowest heat for another 40 minutes. Remove the bark and bay leaves. Garnish with parsley, coriander, or a combination of both.
5. Serve this Scots Irish stew with garlic bread, crusty Italian bread with creamery butter, or traditional Irish soda bread.

By Emily Starbuck Crone

Continue Reading »

An article by Admin No Comments

Use the Power of Packaging to Sell Your Rooms

by Sandy Soule

Although the economy is gradually improving, and both leisure and corporate travel is on the upswing, we continue to operate in a highly competitive environment where consumer purchasing is primarily value-driven.  

Innkeepers are under increasing pressure to think creatively about different ways to keep their RevPar (revenue per available room) maximized; effective use of packaging is certainly worth considering.  After all, it’s more feasible to increase revenue per available room than it is to increase your room count. In general, there are two types of packaging -- all-inclusives and add-ons. We’ll be discussing both in this article, along with some survey results from both innkeepers and consumers.

Survey results:  Innkeepers

After the second quarter of 2010, we surveyed both innkeepers and consumers to determine packaging preferences.  We asked innkeepers:

Do you offer packages to potential guests?

• On BedandBreakfast.com & other B&B sites: 55%
• On my own website: 77%
• Telephone inquiries: 45%
• After arrival at the inn: 13%
• On other travel websites: 28%

Comment: Many innkeepers think that packaging is synonymous with discounting, and avoid it for that reason. Others realize that value-added packaging can increase income and reservations, and can be an excellent alternative to discounting.

Suggestion: About 20% of innkeepers aren’t taking the few minutes required to cut and paste their package information from their own websites to their directory listings. Give it a try -- you never know what will attract a potential guest to your listing, your website, and your inn!

If you don’t offer online booking of packages, why not?

• No guest interest: 21%
• Don’t want the extra work: 25%
• No package components available: 22%
• Technological/website limitation: 32%

Comment:  Of approximately 600 respondents, 400 skipped this question, 200 replied, and 118 commented. Responses included many who said they don’t need or want online packaging; some misunderstood, thinking that packaging involved either discounting or high commissions; and a number were interested, as soon as a new website was ready; others had PMS issues that either didn’t allow for packaging or the setup made it overly complex.

Suggestion:  Both packaging and rate discounting are viable strategic marketing techniques, each with different advantages and disadvantages. Investigate them both to decide which approaches will work best for your property during different dates and seasons. When testing pricing levels, be sure that you understand both the fixed and variable costs of renting a room (or having it sit empty), so that you can balance the cost of an unsold room with one that is booked.

If you do offer online booking of packages, what has been the effect on sales?

• Increased: 39%
• Decreased: 2%
• No change: 59%

 Comment: The fact that almost 40% of respondents found that online booking of packages increased sales makes it well worth testing.

 Survey results:  Consumers

 Have you ever booked a package at a B&B or inn?

•  Yes:  56%

• No:  44%

 Comment: Many consumer comments ran along the lines of "it depends on whether it’s a good value," while other remarks reflected confusion about what constitutes a package. Several mentioned singles as a neglected group. Some samples:

 "If the packages are a good value, I like to book them, but if it's just a way to increase the price, then no.”

• “I especially like packages that include a reasonable price for fine dining nearby.”
• “We booked a wedding package for our small ceremony; it was wonderful!”
• “I love getting away on my own, but packages are always for families or couples. Change that, and I'll be there!”

 What kind of package add-ons interest you?

• Food: 73%
• Activities: 50%
• Romance: 35%

 Comment:  Food was clearly the most appealing add-on. Consider offing a dinner certificate as a profitable extra on busy weekends, or make it a freebie to build occupancy midweek. In either case, work with high-quality locally owned restaurants, and negotiate a discount with the owner. To test this, contact local restaurant(s) and offer to pay $40 for a $50 gift certificate for two entrees (or whatever amount is appropriate for your area; excludes tax, tip, drinks). Guests get the dining certificates at check-in. You pay the restaurant the $40 when/if certificates are redeemed. The restaurant owner is happy because of the added covers on a slow night; their 20% discount softened by extras (alcohol, dessert). You get a two-night midweek reservation for a cost of $40. Some guests won’t use the certificates, costing you nothing.

“Activities” was the second most popular add-on; work with local outfitters to offer bike, kayaking, fishing, riding, and other experiences. They should offer you a commission or discounted price that you can incorporate to make your package attractive to potential guests.

“Romance” packages generally include some combination of roses, chocolates, champagne or sparkling cider, and often, two wine glasses with your inn’s name. Purchase these elements as needed for your packages at discounted rates, so that you make a small profit when offering them to guests.

Packaging online: all-inclusives and add-ons

The Castle in the Country in Allegan, Michigan effectively promotes and books both all-inclusive and add-on packages on its well-designed website, giving potential guests the choice of telephoning or reserving online. Their all-inclusive Celebration Package, for example, makes it easy for guests to enjoy a special occasion escape while generating significant additional income for the inn with relatively little effort.  Use of the RezOvation Booking Engine makes it easy for guests to read reviews, check pricing, and select the room of their choice for their preferred dates. If a potential guest is not interested in an all-inclusive package, add-on upsell items like a massage, flowers, etc. are also presented as part of the checkout process; this makes it easy for guests to pick these extra items. Innkeeper Ruth Boven was exceedingly generous in sharing some of her advice on how packaging works for them:

 “We sell a lot of packages because they are a great way to give guests exactly what they really want in a getaway experience.  Value is created not only by the package components, but also in the service we provide by bundling together the best of what our inn and area offers. Here are our primary packaging objectives:

• “Sell multiple night stays: Potential guests must view us as a destination getaway location, allowing us to compete with other lodging alternatives such as casinos and resorts with multiple activities/attractions, plus more centrally located B&Bs. Our all-inclusive packages make it easy for the guest to understand how much our area offers for them to do, despite our slightly out-of-the way location.”
• “Increase revenue: We want to make money on our packages because they cost us money to implement.  For long-term sustainability, we aim for a profit of at least 30%. We prefer bundled packages so we can recoup our costs over several components. We sacrifice this profit only when we need to increase reservations with specials.”
• “Brand our unique selling proposition: Not only do our packages make the guest experience different from a stay at a competitive property, but the take-away package components continue to remind them of their experience here.”

Packages increase SEO

If travelers wanted to find a country B&B in which to celebrate Thanksgiving, they might enter a term like “thanksgiving bed and breakfast” into Google. If you have such a package, you might end up with a three-night reservation from folks who would never have found you otherwise.  

Promoting your packages: In describing and promoting your packages, keep these goals in mind:

• Keep the descriptions concise, clear, and appealing, with the focus on WIIFM (what’s in it for me, the guest).
• Enhance your written description with great photos relevant to your packages.
• Work with state/local chambers/tourist offices to promote your packages and your property.
• Send press releases to local media about your packages, especially those with a timely theme and/or a news hook.
• List your packages prominently on your website, directories, state B&B association, CVBs, etc. and ensure that your staff is well informed about this as well.

Social Marketing: Use your blog, Facebook and Twitter pages to attract potential guests possibly looking for package options. Younger guests often use social marketing sites as an alternative to email or telephone when doing research.

Take-away: In conclusion, bear in mind that packaging is not for every property. Test packages that will grow income by increasing RevPar and/or occupancy, while avoiding packages that require too much time or money with no guarantee of success. Offer simple up-sell packages online in your checkout to increase revenue risk-free.

Continue Reading »

An article by Admin No Comments

BedandBreakfast.com PR and Marketing Update

BedandBreakfast.com has received a large amount of media coverage recently. Our list of haunted B&Bs for Halloween was mentioned in USAToday.com’s travel section. Several other publications covered our haunted B&Bs, such as Frommers.com and The Palm Beach Post.

Our Best of BedandBreakfast.com awards were picked up by Forbes.com and RedOrbit.com. It was also covered by several local outlets, including the Americus Times-Recorder, the Bureau County Republican, and the Coshocton Tribune.

HomeAway’s acquisition of property management software maker Instant Software led to coverage of all HomeAway brands, including BedandBreakfast.com. We were mentioned in articles about this in MSNBC.com and the Austin American-Statesman.

BedandBreakfast.com was also mentioned in an article on SmarterTravel.com about America’s coziest B&Bs. The article was also picked up on Yahoo Travel.

By Emily Starbuck Crone

Continue Reading »

An article by Admin No Comments

How to Increase Your Telephone Reservations

Although many innkeepers prefer telephone inquiries to online reservations, our Diamond Collection inspections reveal that many potential reservations are being lost because of missed opportunities.

We live in a time where multi-tasking is the norm, but it’s important to give potential guests your undivided attention. Put everything down when you answer the phone. Remember, this is a two-way conversation focused on the guest; you’re not just taking a reservation. Take notes to stay focused and track action items.

If you don’t have time to have a full conversation, especially if it’s going to inconvenience actual guests, don’t answer the phone. Instead, let the call go to voicemail, though make sure your voicemail greeting is friendly and apologetic. Mention that they can find your complete information on your website, including photos, reviews, and online reservations, and spell out the URL if necessary.

It’s always ideal to have a real human answer the phone when possible, so consider extending the hours when a trained innkeeper is available to answer the phone, and train multiple people to answer the phone effectively. Consider giving them incentives, like bonuses or commissions, for making sales after regular working hours. Have calls forwarded to your smartphone so you can answer and take reservations while you’re away from home.

Three Rules of Phone Selling

1. Pretend that you are having a face-to-face conversation. Smile while you talk – people can hear the "smile" in your voice.
2. The person asking the questions controls the conversation. If the prospective guest is asking the questions, you’re on the defensive. You can't sell effectively until you regain control. Create a question checklist to use on each call.
3. Stay focused on your goal, while always being friendly, helpful, and courteous.

Telephone Etiquette

A little etiquette goes a long way. Your phone shouldn’t ring more than four times before it goes to voicemail. If you’re answering the call, aim for two rings.

Always ask permission before you put a caller on hold. You have 17 seconds before they get annoyed. Reduce annoyance by asking permission, explaining the reason, and by giving an estimated time before you return.

Make sure potential guests don’t hear you eating, drinking, or chewing gum, or the voices of staff and guests. If necessary, take a cell or cordless phone to a quiet location for the best caller experience.

Use the first 30 seconds to establish a positive perception through voice, tone and focus. The last 30 seconds is when the caller finalizes their opinion; thank them for calling, review their reservations, and thank them for their new or continued business. Before you hang up, ask, "Have I answered all of your questions? Is there anything else I can do to assist with your travel plans today?"

Five steps for increasing conversion

1. When answering the phone give the property name and your name, then get their name: How callers are treated is vitally important; if they weren’t concerned, they would probably have booked online.
2. Ask open-ended questions: Let them talk and don’t interrupt. People go where they feel comfortable and appreciated.
3. Recommend and upsell: Build the relationship by adding value with restaurant reservations and other insider advice; upsell with packages, luxury rooms, specials.
4. Objections are usually requests for more information. If the caller is objecting to the price, work on selling the value, assuming you’re competitively priced. If they are looking for a specific date and you’re sold out, get their email address for future trips.
5. Ask for the reservation: How many reservations have you lost because you didn’t say, "If you have your credit card handy, I can confirm your reservation"?

Sell the breakfast

While it may sound obvious, explain that a key part of the B&B experience are your amazing breakfasts. If you know that the caller is looking for a romantic getaway, suggest that you can enjoy it in the privacy of your room; for business travelers, mention that "we can accommodate you at almost any hour." Be sure to ask about dietary restrictions/preferences for caller and partner.

Sell the packages

Although packages should be bookable on your website, guests may have questions before purchasing. Ensure that everyone who answers calls from potential guests is fully aware of your packages and add-ons and that it’s the same as the info on your website. Ask caller if you can email a list of packages, a reminder of the wonderful options.

There are no be-backs

When a caller says "I just want to check with my partner," you are most likely losing the reservation. Ask if you have answered all of their questions so they can make a decision. Ask if you can place a courtesy hold on a reservation date/room for 24 hours. Offer to email your virtual brochure to personalize the inquiry. Consider a closing offer for serious inquiries – "Reserve now, and you’ll get our romance package for free, usually a $50 value."

Repeat guests

Although many repeat guests book online, some will call. If they don’t identify as repeat guests, ask and/or check your computer for details. "Great to hear from you again! Are you planning to celebrate your anniversary with us?" By returning to your inn, guests are paying you a wonderful compliment. Thank them with a special welcome note and by remembering their preferences, with little gifts, upgrades and extras, and they’ll keep coming (and referring others!).

Extend the relationship

If you can’t close the sale, ask the caller if they’d like to be on your mailing list or if you can email them a sample issue of your email newsletter. "I’m sorry we couldn’t accommodate you this time, but we’d love to welcome you to back to the Downtown Inn in the heart of amazing downtown Austin, Texas in the future. Would you like to be added to our mailing list? We send a monthly email covering special deals and events!"

Cold calling

Making cold calls can be intimidating, but when it’s slow, you shouldn’t wait for the phone to ring!

1. List every possible local source of reservations: businesses, hotels, churches, schools, funeral parlors, senior housing, country clubs, hospitals.
2. Introduce yourself to owners/managers, invite them to your inn, add them to your email list, stop by with brochures/muffins – whatever is required.
3. Invite local college marketing class to learn from participating in your marketing blitz.
4. Offer incentives to local businesses to encourage leads or referrals, and be sure that they know that you are recommending their businesses to your guests. Supplement as needed with other appropriate thanks.

Updated by Emily Starbuck Crone

Continue Reading »

An article by Admin No Comments

Featured Recipe: Maple Acorn Squash

This recipe is from Artist's Inn & Gallery in Terre Hill, PA.

Prep time: 1 hour and 15 minutes
Serves: 2

Ingredients:

• 1 tablespoon heavy cream
• 1 tablespoon real maple syrup
• 1 acorn squash

Steps:

1. Cut each squash in half; remove seeds and place cut side down in baking pan. Add about 1" of water. Cover with foil and bake for 45 minutes at 350 F, or until skins are just a little soft.
2. Remove water from pan and place squash cut side up in pan or in small ramekins. Place one tablespoon each of syrup and cream in each squash half, bake additional 15 minutes
3. Using a grapefruit spoon, mix syrup, cream and squash flesh together.
4. Squash can be baked beforehand, wrapped in plastic and refrigerated. Heat with the syrup and cream just before serving. It may take a little longer since they will be chilled.

By Emily Starbuck Crone

Continue Reading »

An article by Admin No Comments

Featured Recipe: Rustic Apple Crisp with Butter Caramel

This delicious recipe for Rustic Apple Crisp with Butter Caramel is from The Lodge on Apple Pie Ridge in Alto, GA.

Prep time: 20 minutes
Serves: 10

Ingredients for apple crisp:

1/2 cup softened butter
1 cup brown sugar
1 cup all-purpose flour
1/2 cup chopped pecans
4 large granny smith (or other tart) apples
1/2 cup water
1/3 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon salt

Ingredients for butter caramel sauce:

1 cup granulated sugar
1 cup brown sugar
1 cup heavy cream
2 tablespoons butter

Steps:

Apple Crisp

1. Preheat oven to 350 degrees.
2. Peel, core and thinly slice the apples and set aside.
3. Combine butter, brown sugar and flour to make topping. Mix until pea-sized crumbs are well-formed. Add pecans and set aside.
4. Butter an 11x13" baking dish and then add sliced apples to dish. Cover apples with the half cup of water. Sprinkle apples with granulated sugar, cinnamon and salt evenly. Spread topping evenly over the apples.
5. Bake until bubbly, approximately 35 minutes.

Butter Caramel Sauce

1. Mix granulated sugar, brown sugar, and heavy cream.
2. Bring to boil stirring constantly.
3. Boil for 90 seconds and remove from heat.
4. Whisk in 2 tablespoons of butter.
5. Cool until thickened and serve with the apple crisp.

By Emily Starbuck Crone

Continue Reading »

An article by Admin No Comments

Survey Says: Results Summary, Second Quarter (Q2) 2010

BedandBreakfast.com recently surveyed both U.S. member innkeepers and inngoing travelers to gauge travel trends.

Results Overview

This quarter, over half of innkeepers saw an increase in reservations compared to the second quarter of last year. Half of innkeepers also expect their reservations for the third quarter to increase over the prior year, which is bolstered by the fact that only 6% of respondents have no leisure trips planned between now and September 30, 2010.

Our survey found that over half of travelers have booked a package at a B&B in the past, and half say they are more likely to book a property that offers packages. Nearly 40% of innkeepers report that they have seen an increase in reservations since adding packages. Our survey also found that close to all of the respondents would consider staying at a luxury B&B.

Our survey indicates that smart phone usage is low in regard to B&Bs. Very few travelers report using smart phones to find and book inns, and just a fifth innkeepers use smart phones to manage their business. We were pleased to find that the oil spill only affected less than 8% of travelers’ plans.

To view a report of all survey responses with graphics, click here for the innkeeper survey and click here for the consumer survey.

Innkeeper Survey

Over 570 U.S. member innkeepers took our survey covering the second quarter of the year (April-June 2010).

Around 56% of innkeepers have seen an increase in reservations compared to the second quarter of last year, with 20% of innkeepers seeing an increase of 20% or more. While 59% of innkeepers saw no change in reservations when they began offering packages online, our survey found that 39% did have an increase in sales by offering packages online. Technological or website limitation is the primary reason most innkeepers don’t offer packages online (32%), but many other factors come into play, such as no guest interest (21%), no package components available (22%), and innkeepers not wanting the extra work (25%). This chart shows the results:

While 77% of innkeepers with packages advertise the packages on their websites, 55% list their packages on BedandBreakfast.com and other B&B websites, 28% offer packages on other travel websites, 45% offer packages to telephone callers, and 14% offer packages after arrival at the inn.

It appears that smart phones are not being utilized by most innkeepers to help run the business. Only 33% of innkeepers have smart phones, and just 20% of innkeepers use a smart phone to enter booking engine reservations or another purpose for the B&B.

Traveler Survey

In addition to our quarterly innkeeper surveys, we also send regular polls to over 50,000 consumers on our mailing list, giving you a direct line into what's important to inngoers. Below are some of the replies received from over 4,900 respondents.

Packages

Our survey shows that travelers are receptive to packages. Nearly 56% of travelers report having booked a package at a B&B in the past, and just over 50% of travelers say they are more likely to book an inn if they offer packages. Most appealing are food packages, which 73% of respondents say they would be interested in. Activity packages appeal to 50% of travelers, romance packages interest nearly 31% of them.

Smart phones

We found that 30% of travelers have a smart phone. Only 11% of travelers report that they have used a smart phone to find an inn or make an online reservation.

Oil spill

Only 7.6% of consumers reported that the Gulf of Mexico oil spill affected their travel plans. Many of these consumers left comments expounding on this; some canceled existing bookings, but most of these consumers reported that they had been considering or tentatively planning going to the Gulf and decided to postpone the trip or go somewhere elsewhere once the spill happened.

Luxury

Nearly 90% of travelers say they would consider staying at a luxury B&B. While 60% of consumers say they would only stay in a luxury B&B for special occasions, 40% of consumers would stay in one for a regular vacation. When asked to select why they would choose a luxury B&B, 71% said it would be for a special event like a honeymoon or anniversary, 24% said it would be because it’s in the budget so why not, and 36% said it’s because they like the extra amenities. When it comes to selecting a luxury B&B, the majority of travelers say reviews, a professional inspection, and the professionalism of the website are important. The majority of travelers consider price, value (included extras), photos, and location to be very important. Only 6% say that a professional inspection is not important.

By Emily Starbuck Crone

Continue Reading »

An article by Admin No Comments

BedandBreakfast.com PR and Marketing Update

BedandBreakfast.com’s PR year-in-review revealed that in 2009 more than 1.2 billion impressions were generated by the BedandBreakfast.com publicity campaign. If purchased as advertising, this coverage would have cost nearly a half million dollars. Yet the credibility of a story in a newspaper, on TV, on the Internet or in a magazine is the real payoff to BedandBreakfast.com’s publicity efforts. Study upon study shows that the stories travelers read are far more likely to result in a buying action than advertising. In addition, the search engine optimization and branding for the B&B industry doubles the value of this campaign. BedandBreakfast.com maintains the most extensive PR campaign for the B&B industry, focused entirely on helping the media to discover and publicize the B&B experience.

A property on BedandBreakfast.com was recently featured in Frommer’s as a great accommodation choice in the midst of the New York ban on vacation rentals.  The site was also highlighted in the Athens Banner-Herald as the premier outlet for booking bed and breakfasts.

WPIX.com recommended BedandBreakfast.com as the go-to place to find cooking classes at small inns. The Chattanooga Times Free Press wrote about an inn and mentioned its stellar rating on BedandBreakfast.com. The Philadelphia Inquirer quotes an innkeeper who discusses his reviews on BedandBreakfast.com.

SmarterTravel’s “Five Reasons to Travel Over the Holidays” suggests BedandBreakfast.com as a prime resource to search for deals on holiday travel.

The BedandBreakfast.com PR machine also did a major push toward promoting B&Bs in the Gulf Coast area. Here is the press release we ran for this:

08/12/10
HUNDREDS OF B&BS IN GULF COAST AREA UNAFFECTED BY OIL SPILL AND OPEN FOR BUSINESS

By Emily Starbuck Crone

Continue Reading »

An article by Admin 2 Comments