Hotel firm shifts target to long-staying guests

CEBU, Philippines — Golden Prince Hotel and Suites has shifted to catering to long-staying guests, primarily to meet the rising demand from the corporate sector.

In a virtual press conference, Golden Prince Hotel and Suites president Benedict Que announced that with the tourism and events slump due to the lingering pandemic, the management has to alter its accommodation offering, attracting long staying transients, especially those who want to protect their families at home.

Now that regular office work has slowly resumed, some companies also offered employees for out-of-homes stay-in order so as not to expose other family members.

With its 160-room accommodation, the management only charges 500 a night or P15,000 a month, way below its regular rate of P6,000 to P6,500 a night in the pre-COVID-19 days.

According to Que, this is just to keep the business alive, at least provide jobs for its employees.

“We don’t even think of profit margin anymore. Only survival and sustainability [of our business,],” said Que, whose family also owns Golden Valley Hotel.

At the onset of the hard quarantine protocol in Cebu in March 2020, the hotel industry survived by the bookings from call center firms, which house their employees in hotels.

Que said. Aside from BPO (Business Process Outsourcing) sector, other industries are also adapting similar strategy as part of their Business Continuity Plan (BCP).

Some company owners and decision makers have to put their employees, managers in an isolated place, other than their homes, to avoid some challenges of WFH arrangements, such as distraction, unstable internet connection, among others.

Golden Prince Hotel and Suites, whose bulk of business in the pre-pandemic times generated from meetings, incentives, conference and exhibitions) events, lost 90 percent of its average revenues a month.

“Now, we have zero business in banquet,” added Que.

For its food and beverage business, the hotel also ventured into delivery service. This results to kitchen staff downsizing, from 40 to now five people manning the kitchen.

While Que is confident that tourism rebound will come, he said businesses like his, have to be resilient and find a way to survive.