In Denmark, where approximately 75% of the population is vaccinated, Comwell Hotels is open for business.
Small meetings have continued at Comwell’s 14 properties over the past 18 months, and larger, education-style meetings with a stayover component are finally returning, as well. So Comwell is unpausing a pre-pandemic strategy to embark on sweeping technology upgrades, aimed in part at maximizing group sales amid Denmark’s rapidly rejuvenated post-pandemic meetings business. Seeing the many benefits of a cloud-based platform, Comwell tapped iVvy for its new integrated Sales & Catering system, restarting a chain-wide implementation in November 2020.
Already Comwell are seeing a 25% reduction in paper consumption and the time to generate reports cut in half.
By implementing iVvy as its centralized Sales & Catering solution, all Comwell sales activity now moves through one singular channel, whether the communication is conducted through its websites, CRS, phone or email, including the RFP process. The system also helps to empower each individual team member to act on bookings, rather than potentially miss opportunities while awaiting approval.
“Everyone in the conference department can make a quote for a customer,” explained Thuehøj Hansen.
“Nobody has to check with a manager; everyone can send an offer to the customer. The customer can look at the offer and then sign and confirm the offer.”
But systems are only as good as those who use them. Working with iVvy throughout deployment and implementation, Comwell began conducting its first training sessions roughly three to four months before the go-live date. Bookings were moved from the old system to the new iVvy platform, and three weeks before the go-live date, more on-site teaching was held. These sessions taught team members how to use iVvy in their daily lives, including sending invoices and taking reports. Hotel chefs and restaurant managers were also trained, so F&B teams can be informed on when meetings are happening, to begin preparing menus in advance.
“In our experience, it should be a project for the whole hotel,” said Thuehøj Hansen. “Everyone on our staff hears from us about why we’re changing and how they should prepare to use this in their daily lives. Then, everyone will have access to the information to start building the hotel’s strategies.”