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