The luxury Indian hotel group chose STAAH to improve the efficiency and effectiveness of its guest acquisition and booking processes.
Chocolate Hotels Pvt Ltd is an Indian hospitality group with seven properties across the country. For individuals, groups and corporates, each of these hotels and resorts is benchmarked in quality, service and amenities.
Each of the properties also adds amusement such as water sports, pool-side leisure and sightseeing to the comfort to their guests.
Manual updates causing errors
As you’d expect of multiple properties, the need to connect with multiple distribution channels is critical to improve reach. Often every property has its own niche online channels to connect to as well.
Managing multiple profiles via the extranet of every online travel channel is not just time-consuming, but also ridden with errors. Failed uploads, slow updates and similar other issues could lead to booking errors that are harmful for any property’s reputation.
This manual update process was what drove Chocolate Hotels & Resorts to sign up to STAAH. And there has been no looking back since.
STAAH has been a game changer
Since moving to the STAAH Max channel manager, managing inventory and rates across multiple online channels has become a breeze – all activated quickly and seamlessly from one central STAAH dashboard. The user friendliness is highly rated by the Chocolate Hotels team and this was reflected in the quick onboarding of staff to the new system.
Not only is updating availability easy, pricing is dynamically managed. Activating the drip feed feature, or a system-controlled way to release inventory based on demand, means optimising revenue by getting the highest yield for the inventory. The result has been a 50% increase in room nights compared to the previous offline sale.
In an industry that’s placing a high demand on hoteliers to work smarter and faster, while also continuing to enhance guest experience, time and intelligence is of the essence. The STAAH channel management platform supports both so hoteliers such as Chocolate Hotels can get back to doing what they do best – serving guests.
