profiting from a small hotel

When people learned we ran a small hotel their comments fell into two groups. One was “isn’t it jolly hard work”, the other “we have always thought of doing that”. Clearly this is an occupation that has an attraction for many people but is it based on a rosy tinted but uninformed guess?

We found that most books on hotel keeping are based on the larger establishments, more complex than we had in mind. We felt with our lack of relevant experience that we should aim at hotels with less than 15 bedrooms and meals for residents only; not for hotels with a public restaurant. Most books on ‘starting your own business’ are unrelated to the special needs of the prospective guest house owner.

So we set off very much on our own to seek our fortune. We learned the hard way, admittedly often the best. We ended up with a very happy and prosperous eleven bed hotel and had eight years running it before deciding it was time to retire.

Based on our own problems we felt there was a need for a simple, readable, easy-to-follow guide on how to set about such a quest. This book is based on our time in the industry, our mistakes and our successes. We try to point out the snags and suggest ideas to ease the path. We have tried to provide an informal but comprehensive guide, illustrated where appropriate by things we experienced. The book is aimed at those seeking the smaller establishment.

The book has been set out in two parts:

Part one deals with the initial problems of deciding what one wants and sets out stepwise our way of achieving it.

Part two gives a more detailed look for the uninitiated of how to set about running the business once you are in. This section is also meant to be read after your offer has been accepted and you are reviewing your plans while you are awaiting completion. There may be things you would prefer to be done differently or equipment to be replaced as soon as possible. This waiting period is a time when much useful work can be done to reduce the feeling of panic when you are actually in charge of your own establishment for the first day – and it really is an entirely new business for you!



	Profiting from a small hotel A practical in-the-know guide to the purchase and running of a small hotel or guest house by Cliff and Rosemary Pugh
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	When people learned we ran a small hotel their comments fell into two groups. One was “isn’t it jolly hard work”, the other “we have always thought of doing that”. Clearly this is an occupation that has an attraction for many people but is it based on a rosy tinted but uninformed guess? We found that most books on hotel keeping are based on the larger establishments, more complex than we had in mind. We felt with our lack of relevant experience that we should aim at hotels with less than 15 bedrooms and meals for residents only; not for hotels with a public restaurant. Most books on ‘starting your own business’ are unrelated to the special needs of the prospective guest house owner. So we set off very much on our own to seek our fortune. We learned the hard way, admittedly often the best. We ended up with a very happy and prosperous eleven bed hotel and had eight years running it before deciding it was time to retire. Based on our own problems we felt there was a need for a simple, readable, easy-to-follow guide on how to set about such a quest. This book is based on our time in the industry, our mistakes and our successes. We try to point out the snags and suggest ideas to ease the path. We have tried to provide an informal but comprehensive guide, illustrated where appropriate by things we experienced. The book is aimed at those seeking the smaller establishment. The book has been set out in two parts: Part one deals with the initial problems of deciding what one wants and sets out stepwise our way of achieving it. Part two gives a more detailed look for the uninitiated of how to set about running the business once you are in. This section is also meant to be read after your offer has been accepted and you are reviewing your plans while you are awaiting completion. There may be things you would prefer to be done differently or equipment to be replaced as soon as possible. This waiting period is a time when much useful work can be done to reduce the feeling of panic when you are actually in charge of your own establishment for the first day – and it really is an entirely new business for you!