The grounds of Eagle Hotel in Sam Son ward have been cleaned and are ready to welcome guests.
Proactively manage resources and improve service quality.
At Eagle Hotel, preparations began early. The hotel currently has 110 rooms with approximately 218 beds, capable of accommodating 250 to 350 guests simultaneously. In addition to accommodation, the hotel has invested in amenities such as a gym, massage area, restaurant, and seven pickleball courts, diversifying the guest experience.
According to Ms. Tran Thi Linh Giang, General Director of the hotel, group bookings are fully booked for weekdays until the end of October. For individual guests, the occupancy rate for weekends is expected to reach approximately 30-35% from now until June. Despite rising input costs, the hotel maintains room rates ranging from VND 600,000 to VND 1,200,000 – the same as last year – to remain competitive.
Eagle Hotel in Sam Son ward is renovating and upgrading its accommodation facilities to better serve tourists .
In reality, maintaining stable prices amidst rising operating costs is the choice of many accommodation establishments in the area. Pressure from increasing electricity, water, labor, and raw material prices forces businesses to rebalance their operations and optimize costs to ensure both business efficiency and maintain their attractiveness to tourists.
Along with infrastructure investment, human resources for tourism are always a key factor, especially during peak seasons when the number of tourists increases rapidly. Many establishments have proactively recruited early and combined it with on-the-job training to improve service skills and prevent localized labor shortages. Eagle Hotel currently maintains 45 permanent employees and approximately 20 seasonal workers. The hotel has developed a plan to supplement staff in case of high tourist numbers, and is ready to deploy additional workers to ensure uninterrupted service during peak season.
Not only Eagle Hotel, but all accommodation establishments in Sam Son ward are focusing on reviewing and improving their service conditions. Inspections of rooms and equipment are being carried out comprehensively; at the same time, emphasis is being placed on improving the quality of staff, especially those directly serving guests.
Thanh Minh Hotel in Sam Son ward has completed its facilities and is ready to serve the 2026 summer tourist season.
Thanh Minh Hotel currently has 108 rooms, with a maximum capacity of approximately 450 guests at any given time, along with food and beverage services. To attract guests, the hotel is actively marketing through multiple channels, such as partnering with travel companies, promoting on online booking platforms like Traveloka, and leveraging social media and its loyal customer base.
However, according to Mr. Nguyen Van Sy, manager of Thanh Minh Hotel, the number of guests in April this year only reached about 30% compared to the same period last year. The main reason for this situation is the increase in fuel prices, leading to higher travel costs and affecting the tourism demand of a segment of tourists. Faced with this reality, accommodation establishments are forced to be flexible in their business plans, maintaining reasonable prices while improving service quality to retain customers.
Flexibility, price stability, and service quality.
Besides market factors, the price of raw materials is also a concern for restaurants, especially those in the seafood business. The supply of fresh seafood in Sam Son fluctuates depending on the time of year, the catch volume, and weather conditions, leading to unstable prices.
To adapt, many establishments have proactively adjusted their menus to be more flexible, prioritizing seasonal dishes while balancing quality and price. Maintaining stable service prices, including room and food costs, is considered a crucial solution to reassure tourists amidst rising living costs.
Hong Thanh Restaurant in Sam Son ward proactively prepares a supply of fresh seafood to meet the needs of tourists during the peak season.
Mr. Ngo Duc Thuan, owner of Hong Thanh restaurant, said: "Our establishment prioritizes food safety, publicly displays prices, avoids soliciting customers aggressively, and aims to build a civilized business environment to create a positive impression on tourists."
In the context of increasingly fierce competition among destinations, service quality and business transparency have become crucial factors in retaining tourists. Improving service standards and ensuring credibility not only contributes to building the image of local tourism but also lays the foundation for sustainable development.
Thanks to proactive efforts from businesses, along with the advantages of coastal tourism resources and an increasingly完善 infrastructure system, Sam Son continues to be a key destination in Thanh Hoa province this summer, contributing to the promotion of tourism and services and creating jobs for local workers.
Nam Phuong (Contributor)
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Source: https://baothanhhoa.vn/cac-co-so-luu-tru-san-sang-don-mua-du-lich-he-sam-son-285326.htm
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