Does anyone have a hotel in statler?

Statler you are talking about should be an American who is called the father of hotel standardization. And the picture of the statler Hotel you mentioned. Statler was born in 1853, and his contribution to the hotel was also in19th century, so there are not many related pictures, or only black and white pictures are found. A brief introduction about statler can be shared with you.

The book statler, a miracle of American hotel industry published by 1968 points out that as early as 19 17, Hotel World, a newspaper of American hotel industry, published an article by Henry Bonn, which clearly pointed out that "statler is the father of American hotel industry standardization". This means that he is also the father of standardization in the world hotel industry.

Statler 13 years old began to work as a waiter in a restaurant, that is, 1876. Two years later, he was promoted to foreman. Soon after, he contracted the operation of the hotel billiard room and took the lead in acting as an agent for train tickets in the hotel. Then he runs a restaurant independently, which can serve 500 people at the same time. Later, he boldly went out of his hometown and invested in the construction and operation of local statler hotels in Buffalo, Cleveland and Detroit. Although the peasant boy has only read books for two winters, he is extremely enthusiastic about the hotel industry. He is very sensitive and eager to learn. Since he entered the hotel as a waiter, he has carried a small notebook with him to record his thoughts on hotel management anytime and anywhere. Regarding the design and construction of hotels, he never believed the opinions of architects, and always said to them, "Let's sit down and design together. His general starting point in this respect is that all hotel facilities, equipment and services must be based on the needs of guests, not just the beauty of architecture and appearance. It is precisely because he has accumulated rich experience in the practical work of hotel catering, and because, like all American elites, he is never satisfied with his existing achievements, dares to break through the convention and be brave in innovation, so every time he designs a new hotel, there will always be many new things.

For example, in the early 20th century, statler started a business in Buffalo and built the first restaurant named after him. During the hotel design process, statler proposed to Mr. Eisenwein, who is in charge of the design, that each room should have a "private bathroom" (before that, most American hotels had public bathrooms). At that time, Eisenhower thought he had heard wrong, so he asked, "What did you say, Mr. statler?"

"I said that every room must have a bathroom." Statler replied.

"As far as I know, no hotel in the world has a bathroom in every room." Eisenwein said plausibly.

"Yes, but owning such a hotel will bring us a good reputation," said statler.

"Are you going to build a luxury hotel in Buffalo?" Eisenwein said in a questioning tone, "I'm afraid this city can't afford luxury hotels."

"You asked me last month to control the total cost of hotel construction within $807. I'm doing what you asked, but now you want 300 bathrooms! Do you know how much this will cost? " Eisen Wayne said discontentedly.

"I calculated it carefully, not much." Statler said.

"Not much?" Eisenwein said.

So statler took the paper from the other hand, talked and drew, and told him his suggestions in detail. Now hotels (and many office buildings) all over the world share a set of water supply, heating and power supply lines for every two rooms. The textbook of architecture school calls it "statler Water Heating Well".

"Who said anything about building a luxury hotel? I ask you to design a commercial hotel for traveling salesmen and families. But it will provide them with services, comfort and a small world that belongs to them together that no hotel in the world can provide. "

The above is just one of statler's countless innovations in hotel construction. It is not difficult to see that what statler did was to abandon the old tradition of hotel architecture and create a new tradition of hotel architecture. However, this new tradition was not established overnight. Once completed, it will have a lasting impact on the hotel industry. Of course, with the development of the times, this tradition is constantly changing and developing.

The statler Hotel in Buffalo took two years to build. Shortly before the completion, Hotel Monthly magazine published a comment by journalist John Willi, who said, "statler is building a new hotel in Buffalo. From a practical point of view, this is the most outstanding hotel built by the hotel industry so far. You can't find a hotel with more new facilities and equipment than this one. These facilities and equipment are both intelligent and practical. There is no doubt that hotel designers and decorators will adopt it in the future. "

Now let's take a taste of Henry Bonn's comments in 19 17 published in World Hotel: "If I had to describe the statler Hotel in St. Louis in five words, I would write: this is a statler hotel. Anyone who has seen the statler Hotel in Buffalo, Cleveland and Detroit, especially in the latter two cities, can recognize it at a glance. As soon as he entered the hotel, he knew immediately that he had arrived at the "palace" built for the public in statler.

This means that statler successfully created a genre. When adding a new hotel to his hotel chain, all he does is to improve the details-if experience proves that some changes will improve the appearance of the hotel, improve the practicality of the hotel, or increase the convenience of guests and make them happier. Statler is the father of hotel industry standardization in the United States, which means he is also the father of hotel industry standardization in the world. Readers should not underestimate this matter. When a person builds a restaurant and operates it for several years, he builds another restaurant, then another one, and the last one is basically the same as the previous one except for some details. We know that he must have' found the source of wealth'. When you see the newly-built statler Hotel in St. Louis, you also see the statler Hotel in Detroit and Cleveland, only adding new features in architecture, facilities, equipment and art. "

From Henry Bonn's comments, we can see that statler's efforts in hotel hardware are mainly in two aspects: one is continuous innovation, and the other is to maintain the same characteristics. The two achieve unity in creating a safe, comfortable and convenient environment for guests. In fact, as Freud Miller, the author of the American hotel miracle statler, said in his book, "statler's architectural innovation is entirely based on such considerations: improving effective utilization and ensuring that guests have a small world of their own." The showroom where salespeople display product samples is always on the top floor, separated from other guests. Ballroom and small banquet hall are always placed on the upper floor of the hall, so that guests who participate in such activities have their own small world, which is not affected by the people coming and going at the entrance and exit of the gate. The banquet hall also has separate entrances and exits and elevators, which are separate from those used by ordinary guests.

The kitchen design of statler Hotel is also different. At that time, considering the high cost, most hotels put their kitchens in underground buildings. Statler built the kitchen on the first floor, and the efficiency of the restaurant was obviously improved. He also built the kitchen into a triangle, surrounded by restaurants, so that a kitchen can serve both restaurants and cafes.

As we all know, maintaining the same characteristics is very important for the successful management of chain hotels. Large-scale procurement can reduce costs and save a lot of money, and various equipment, facilities and materials can be substituted for each other. Once the problem is found, it can be solved in a short time. The design and purchase of rooms, furniture, bedding, curtains and carpets in statler Hotel should be diversified to a certain extent, and their colors should be related to facilitate replacement.

Occasionally, people criticize the uniformity of statler hotel chain, saying that "looking at one hotel means looking at all hotels." To this, statler replied: "If they are the best, what's wrong with them! What's wrong with standardization! "

After reading this, some readers will ask, what you introduced here belongs to hardware, so what about software? What contribution has statler made in service standardization? The author believes that as far as software is hotel service, statler's greatest contribution lies in his service concept: the customer is always right. As we know, statler 13 years old began to work as a waiter in Mackler Hotel near his hometown. This sentence was written in the notebook he took with him shortly after he joined the work. It has been more than 100 years since he put it forward in 1876, and this sentence has become the service concept followed by the hotel industry and all other service industries in the world. Cornell University's well-known hotel college has statler building, and there is a sign embedded in the wall of the building, which reads: "Life is service. Whoever gives more and better services to others will go ahead. " This is also the service concept advocated by statler from the beginning. Anyone who has worked in a hotel knows that whoever understands the concept advocated by statler and practices it in the service will certainly do well, will be praised by the guests and will be successful in his career. Statler's service concept has laid the most solid foundation for service standardization. Without such a "service concept" to guide the hotel's practice, all standards are just flashy.

When it comes to specific service standards, statler has many original opinions in thousands of years of hotel management practice. He advocated "hiring kind, happy people, gentle people, not such people." He believes that service personnel must be "affable, enthusiastic and always smiling". He advised the waiter: "Don't be too confident, quick-talking and eloquent." He also solemnly stipulated that any waiter in this hotel should not argue with the guests on any issues. These are enough to prove that statler's efforts in hotel service standardization can be called painstaking efforts. It can also be seen that statler pays attention to the attitude of service. As for the skill of service, although it is also very important, it is second.