Testimonials
Robert Johnston, Director - Bibury Court Hotel, Cirencester
In May 2005 I left London and took over the running of Bibury Court Hotel from my family with my business partner, Sam Pearman.
Neither of us had prior knowledge of running our own hotel and/or business and so we employed the services of HBIM to guide us through our first few months.
HBIM visited us twice a month over a period of 5 months.
The course has proven invaluable to Sam, myself and our team; taking us from the very basics of the business right through to the responsibilities and roles of the directors.
During the course, we faced a number of challenges and HBIM's knowledge and experience always managed to find a way to address and/or explain the situation. This was not always easy but ‘no stones were left unturned’ and, looking back on the course, although difficult at the time, we now have the confidence and knowledge to address the hardest of situations.
The course is a great success and Peter Nannestad is an excellent tutor, who never leaves the task at hand and who is always willing to make time to assist his clients, whether old or new. He is and will be always only a phone call away.
We were fortunate that we managed to get our business off to such a strong grounding and with that move and grow both as people and a business.
Glyn and Menna Heulyn, Harbourmaster Hotel, Aberaeron, Wales
We had been running our hotel successfully for over five years when we decided to bring in HBIM with a brief of giving us, as hands-on owners, a better work life balance. The course entailed a lot of work, effort and commitment. Peter Nannestad is a one-off, but by pushing us and the staff out of our comfort zones he got results.
The outcome of the course, not only to us, but to all of our team has been extremely worthwhile. The course has empowered staff, and given us the discipline to manage the business effectively. Evaluating performance against industry benchmarks has given us the confidence and knowledge to expand and grow the business.
The course has turned our successful hotel, into a prospering sustainable business.
Steve Clarke, Director - Copperfield Hotel & Acorn Lodge Residential Home, Market Harborough
I just wanted to say a few words about our achievements. I cannot thank you enough for the difference HBIM has made to the development of my companies, and the improvements to my personal quality of life.
The expertise, together with the commitment and dedication has brought about significant improvements to the profitability and feeling of control within my hotel and care home businesses.
In particular, HBIM has helped me in the selection and development of our management teams, and in the setting up of our business management systems, giving us full visibility of how well we are performing.
We all look forward to our training sessions which are always well focused on our needs and very entertaining, albeit hard work!
John Pattin, Proprietor - Cottage In The Wood Hotel, Malvern Wells
HBIM, came aboard in late 1990 as a consultant at a time of mounting losses (£25,000 in November alone) and radical action was urgent and essential. Financial controls were introduced to stem the outflow of cash, reporting procedures were introduced so that all cost centres were constantly monitored, with a monthly P & L account which highlighted problem areas as they arose. Even more important, the hotel was able to forecast ahead so that it could control events, rather than look at historic figures over which it had no control. Staff development and training programmes were also introduced.
We were apprehensive. We've always worked as a team, almost as an extended family, but radical changes had to be made. These can be very unsettling for staff and owners. The new regime was a culture shock for everyone. But we recognised, from the very beginning, that all the staff had to understand the importance of their role in the success of the hotel.
The immediate result of the programme was to increase turnover in the first year by over seven per cent to £556k, reduce food costs from 58.1 per cent to 32.8 per cent, bar costs from 53.3 per cent to 41.5 per cent and wages from 34.6 per cent to 28.6 per cent. GOP rose from 9.2 per cent to 19.3 per cent.
The results reassured the bank that the business was now on an even keel and that the management team could sensibly forecast ahead. Losses were stemmed and the hotel survived the recession.
The initial programme has since been developed, improved and updated, taking advantage of new technology and software.