A few weeks ago, I was expounding the virtues of budget-sector hotels, explaining that consistency was the secret of their success. When you book a budget room, that's basically what you get - four walls, a bed, a bathroom and, you hope, a good night's sleep. Everything else, such as newspapers, refreshments and some bathroom products, are extra. It is this no-frills approach to billing that helps keep the prices rock-bottom.
The tactic is fine for that sector. It's what's expected, and everyone knows what the deal is. Move up a level or two into the three-, four- and five-star markets, however, and the parameters of the package begin to change.
Here, the fee for the room has traditionally included all sorts of extras, such as bowls of fruit, bottles of water (or something stronger), newspapers, bathroom goodies, use of the gym, even dinner and breakfast. It's one of the differentials that distinguish the sectors. The more upmarket you go, the more you get thrown in for the price of the room.
Not any more, it seems. There's a growing trend for upmarket hotels to apply the budget approach to billing. Add-ons that currently come as part of the total hotel experience, and that make customers feel special and part of an exclusive elite, are being singled out for special charges by establishments in the USA and, increasingly, in the UK.
Final hotel bills can now include "discretionary" payments (pay up or be embarrassed) for such items as housekeeping and portering services, bathroom products and use of the pool.
The idea is to boost declining revenues, and this is fair enough. We live in an age where operators have to exercise strict budgetary controls. But that's a shame because, by applying charges to all the luxury extras, the old relationship between "host" and "guest" is broken down psychologically. It becomes more like "retailer" and "customer". I'll make you feel welcome - but there are prices attached, and here they are.
Sometimes we all want to feel pampered without having to be aware of the itemised cost. So I hope that not too many hoteliers in the UK are planning to adopt this approach.
Forbes Mutch, Editor, Caterer & Hotelkeeper
Two Christmases
Hoteliers and restaurateurs in Edinburgh clearly benefit from the city's two "Christmases" - the summer and winter festivals - but they also have to beat off stiff competition in an almost saturated market, as well as rivals overseas. Not that this has daunted James Thompson and Peter Tyrie, just two of the well-known figures in the Scottish capital opening new businesses with flair and style.
Helen Adkins
Restaurants and Bars Editor
Tow holidays
More and more of us are holidaying at home, yet Blackpool's hoteliers report their worst start to the summer in a decade. So it's perhaps surprising that the family caravan holiday has a stronger appeal than ever. Your childhood memories of a wet week in Selsey Bill may no longer apply. On page 26, we learn how and why caravan parks have experienced consistent growth for more than 10 years.
Ben Walker
Contract Catering Writer