Best Practice Case Studies

Bosville Hotel, Portree
- put on events

There is always something happening at the Bosville Hotel in Portree - whatever the time of year. Apart from the more obvious winter events of the festive season and Valentine’s Day, gourmet weekends in February and March are proving popular. The Bosville is famed for its food, being winner of the Scottish Restaurant of the Year award in 2004/05 and then a finalist in the Scottish Thistle Awards in the Flavour of Scotland category. This is capitalised on, with resident chef John Kelly giving demonstrations of how to cook local Skye shellfish, not to mention gourmet dining in the evenings, followed by live music in the bar. Live music is a regular feature in the bar and is good for pulling people in.

The hotel always makes the most of local events, with special offers available to compliment these. Activities across the island are advertised throughout the hotel, to encourage people to stay an extra night or to entice people back.

The website is an important marketing tool, with a key feature being the headlines. The hotel is able to change these in-house to highlight offers and events. Those phoning the hotel are also told about events by a prerecorded message whilst waiting to be put through. Monitoring of visitors has recently been introduced, and visitors are asked which time of year they are interested in so that they can be mailed specifically about events at that time.

Throughout the autumn and winter, three night bargain breaks are promoted. Prices of short breaks are varied, with different offers for different groups. “People love the idea of an offer, and will respond to an offer even if the price is not much reduced”, says Mrs Macleod of the Bosville.

Further Information: www.bosvillehotel.co.uk

This case study features in the publication 'Wake up to Winter'.  You can download the full publication at the bottom of this page.

Case study added March 2006

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