GUEST EXPERIENCE

How Dolce Hotel Sitges Digitized its Guest Experience and Removed Paper From its Service Offerings with STAY

Verified case study Hotel Tech Report has reached out to hoteliers at Hotel Dolce Sitges to verify this case study.
Ruth Tobío, Dolce’s Digital Marketing and Comms manager, explains the technological challenge they faced and how her hotel implemented STAY to improve the guest experience and adapt to the new normal.
Why it matters: Hotel Dolce Sitges were looking for an intuitive and sustainable app to provide information about their hotel and Sitges through smartphones while saving tons of paper. According to the company's Digital Marketing and Communications Manager "we were looking for a simple-to-use and intuitive app. Thanks to STAY, our guests can now find information, maps, and recommendations and we are able to be even more sustainable. The information is presented in an intuitive and straightforward way. Our app allows us to deliver a better guest experience. And the content management tool is super easy to use.”

  • Dolce's Digital Marketing and Comms manager explains that they needed a digital tool that helped them become more efficient, given their hectic activity linked to their wonderful 5 star resort.

Top 3 Core Objectives: Dolce Sitges aimed to increase efficiency, cost control, and cost reduction by providing information through their guests' smartphones.

  • Information at guests' fingertips: The hotel's goal was to provide guests with information about its services and activities in Sitges via smartphones. A number of options were considered. However, STAY was the best match for them.

  • Suitable for everyone: Hotel Dolce Sitges was looking for an attractive and pleasing app. It had to be useful and simple to use. The app should make everyone happy.

  • Modern and sustainable: Hotel Dolce Sitges strived to provide more information about their resort in a sustainable way. "We knew we could save tons of paper while becoming more effective through the right app: STAY."

"We have a frenetic schedule and, little by little, we've been trying to focus on sustainability while improving the guest experience. Stay helps us to accomplish both objectives."

Ruth Tobío

Digital Marketing & Comms Manager and PR

STAY

The Guest Experience OS used by the top hotel chains.

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Innovators Mentioned

Hotel Dolce Sitges
STAY
RT
Ruth Tobío
Hotel Tech Report reached out to Ruth Tobío who verified this case study.

Digital Marketing & Comms Manager and PR

Hotel Dolce Sitges

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👍 Digital Marketing & Comms Manager and PR Ruth Tobío said that STAY improved Hotel Dolce Sitges' guest experience and helped them become more efficient and sustainable.:

  • "We have a frenetic schedule and, little by little, we've been trying to focus on sustainability while improving the guest experience. Stay helps us to accomplish both objectives."

⚖️ The selection process: During their research process, Ruth Tobío evaluated STAY's product differentiators, customer support, and holistic value as a strategic partner and ultimately decided that STAY was the best fit solution:

  • Digital Marketing & Comms Manager and PR Ruth Tobío said, about their decision: "STAY is attractive and pleasing to everybody because it is useful, it is practical and, after the COVID outbreak, it is completely necessary."

📈 The results: Due to the implementation of STAY, Hotel Dolce Sitges has become more efficient, provides information in a better and more sustainable way, and has adapted to our digital world.

  • "We have a frenetic schedule and, little by little, we've been trying to focus on sustainability while improving the guest experience. STAY helped us to accomplish both objectives".

  • By using STAY, "we ensure that our guests take advantage of the app from the start. An excellent way to provide visual, detailed and accurate information about our resort, its offerings and Sitges."

  • The implementation of STAY led to increased efficiency, cost control, and cost reduction, according to Ruth Tobío. "We no longer need to print menus or other papers, which were expensive."

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