[00:00:00] Mark: All right. Good morning, good afternoon, good evening. Welcome everybody to a very special little webinar called Fries with vats. So this was an idea I. Uh, of Maddie Rifkin, who is on her way to, to be joining us. Um, we did a session at the Short Stay Summit in London and it went down really well and we thought, well, let's get it online so we can record it, pop it on the YouTube, the LinkedIns and everywhere so that more people can get access to it.
[00:00:39] Mark: Uh, we have got amazing people that are with me on the stage, and we've got people in the. Audience, which is fantastic. And audience members, those who have taken time out of your day to join us, you are gonna have the exclusive opportunity to ask questions at the end. Um, I'm gonna let my Esteem panel introduce themselves in a second, but before we get going, if you look on the right of you.
[00:01:02] Mark: There is a a little chat box. There's a chat box and there's a question and answer. So in the chat, just say, hi, let us know where you're tuning in from around the world. Let us know more about your business, or even pop in a little web link so you can promote your business, which is all good. And then if you've got any questions when it comes to upsells, leave it in the question box.
[00:01:20] Mark: I will take that and then I will make sure that we, I ask to our esteem panel as we go. So let's get started, shall we? We'll start with Laura. Then go Mike, and then go, Citi. Could you just keep, uh, a couple of minutes just to introduce who you are, where you're from, uh, and then we'll go from there.
[00:01:36] Laura: Hi, my name's Laura Muse.
[00:01:37] Laura: I'm based in the uk. I have, um, a five star award-winning holiday. Lets in the fabulous peak district. Um, I'm still quite new to the industry. I've only been a host, uh, slash owner for the past three years, which I have learned a lot a. We're all about it's feeling when you stay at music escaped. It's not just head on a bed.
[00:02:00] Laura: Um, and we've created some amazing packages for guests that have hit national press. And yeah, that's me really in a nutshell.
[00:02:10] Mike: All right. I guess I'm up. So I'm Mike O'Connell. I'm the founder of Happy Guest. I'm also a short-term rental owner operator as well. Um, been in the industry for a few years and. To be on here.
[00:02:24] Mark: Nice, Citi.
[00:02:26] Siddhi: Hey everyone, I'm Citi. I'm the co-founder of Y Hangry. So we are UK's largest private chef platform and although it might sound super exclusive actually, you can book chefs from as little as like 30 to 40 pounds per person. So it's really quite affordable as a restaurant alternative. Um, we have been on Dragon, we've done over 25.
[00:02:45] Siddhi: I served over like 50,000 guests and we've been around for five years, so we're pretty big in the consumer market, but the reason we're now looking at the STR market is because more than half our bookings are actually coming from people on holiday in an amazing venue, booking chefs. So we are just making it very easy for you guys to actually earn commission rather than us.
[00:03:07] Mark: Nice. So, uh, those of you in the US you heard the Dragons den, that's basically Shark Tank power version over, over here. Massive, massive show. Citi and a co-founder were amazing and you're gonna be hearing a lot more of why hangry very soon. So, uh, in the chat, could you just please let us know where you are tuning in from, whether it's live or even on the, on the replay as well.
[00:03:29] Mark: Got Julie, mark, jojo, Elizabeth, uh, again, people from all over the world, which is. Amazing. So let's kick right off. We've got the first question, and I wanna start with Laura, because Laura is somebody in her business who has taken upsells and just taken it to another level, which I obviously love to see.
[00:03:50] Mark: So when it comes to figuring out. What your guests actually want to buy, not just what you're gonna sell 'em. How do you like, take, how do you figure out, so for news escapes, um, how did you work out exactly what it is that you were going to pop in front of your guest for, for, for upsells. We'll start with Laura at and go Mike, and then we'll, we'll go from like C angle.
[00:04:12] Mark: Well,
[00:04:12] Laura: obviously you have a range of tools available. There's pre checking forms and all.
[00:04:21] Laura: We contact all of our guests. So 98% of our guests, we speak to every single one of them on the phone. Um, we have a special guest services manager that does that, and we look at his reviews, we see what people have commented on, why they're coming to stay in the area, but. I love AI and I love that everything's automated, but there's nothing better than the personal touch for an actual guest who is checking in.
[00:04:50] Laura: And I think that's one thing that's elevated us versus competitors in our local area is everything is online these days. And I am a massive advocate for that, as you know, mark. But when people come and stay with you, something that creates that feeling is contacted the contacting them, asking them. Why are they come in?
[00:05:10] Laura: What can we do to make your stay extra special? We do, we do off, um, like just really random upsells if that guest has asked for it. We are not a one size fits all business. Um, we do have three types of guest, a avatar. Um, but yeah, we. We don't really believe in. If it's sparing you inventory, let's sell it.
[00:05:34] Laura: Um, we really create something that's really special for us, individual guests, um, who are coming for us. And that can be something from, um, we don't do hens, but we do things like, um. A boo, obviously everyone's off booze at the moment. So we've actually done, done a, a booze free vacation retreat, um, which was listed in national press because some of our guests asked for it.
[00:05:57] Laura: Um, they wanted a retreat that was not centered around alcohol and it gave them access to lots of other different things, and it was more of a health, um, retreat. So, yeah, I think for me, you've gotta pick up that phone and speak to your guest.
[00:06:12] Mark: Mm. So, uh, for, for American viewers hen is basically, oh, sorry. A bachelorette not selling.
[00:06:19] Mark: Like Laura is not selling livestock when you go and, uh, and stay at, so, uh, hey, I could do
[00:06:26] Laura: great opportunity
[00:06:29] Mark: massively. We're gonna go off booze and selling hens. So, so I'm the translator I today in, uh, in, in this worldwide audience. So. To Mike. So Mike, obviously you've got, you're wearing two hats here. You are an operator, like you say, you've got your got property, but you are also somebody who's created a platform that helps with, with, with upsell.
[00:06:50] Mark: So first and foremost, when it comes to you deciding what you offered, answer it there, but then now the Happy Guest has been going for a good few months, and you obviously get to see behind the data now what people are offering. How do you, how can you answer it on, on no sort of twofold.
[00:07:05] Mike: Yeah. And Laura took a lot of the, you know, words outta my mouth there.
[00:07:08] Mike: Um, kind of where we see success, you can put together the best guidebook and put together the best upsells. Right. But if you don't know who that guest is, you're gonna have a really hard time selling them something that they want. Right? So like. Much like Laura, our best operators myself, what we're doing is calling these guests or contacting them, you know, as soon as we possibly can, fresh while that booking's in, you know, recently created.
[00:07:33] Mike: Right. Um, you need to listen and not invent. Right. And the people that are really good at upselling, you know. They're hitting them before they're even seeing their upsell guide, and we have the ability to actually tailor that, you know, for the guest. And you know, what our team likes to do, what I do is like a 32nd phone call, you know, can create an upsell and write down kind of what you think that guest persona is.
[00:07:55] Mike: One of the questions that we like to lead with is. Hey, you know, we noticed you book. Are you celebrating anything special? Which then kind of opens the conversation. Maybe they're not, maybe it's a business trip, right? So then that kind of leads down that rabbit hole of, you know, what should we be offering it?
[00:08:11] Mike: Um. Seasonality is a big thing too. I can't tell you enough times where it's like I book a mountain stay and someone's offering a lift, lift ticket in August, right? Mm-hmm. Or a snowmobile rental in July and vice versa. Like, I'm not gonna rent a pontoon boat in Michigan when I'm staying there in, you know, February.
[00:08:28] Mike: So just being cognizant of, you know, your seasonal businesses, um, you know, there's not many places that, you know, it's the same all year round. Um, just so that's something to think of as well.
[00:08:39] Mark: So, um. I, I love all that and I, I definitely believe in the, in, in the human element. And at the end of the day, if you can quick fire, get on the call and speak to 10 guests, you're gonna get a lot of data very, very quickly.
[00:08:51] Mark: So, Citi, if there's anything you wanted to add to that, please do, but I feel like you, yeah, I feel like I'd like you. To touch on anything on there, but also start off as on the second one. So the second question is, once you know your upsell, what's the easiest way to set it up without adding loads of extra work?
[00:09:07] Mark: You can come at this from a tech point of view. Obviously you are creating the tech for visitors private chef, so there's anything you wanna couple onto. Number one, please do, if not.
[00:09:18] Siddhi: Yeah, I think just to add on to number one I, I was reading the statin its year industry that less than 17% of people are actually offering upsells and most of them are actually only just doing early check-in, late checkout.
[00:09:29] Siddhi: So actually you guys are early if you're thinking about this, which is exciting. I think one other stat that we see from why hangry is people are actually Googling what to do in the area, what to before even book. So loads. People booking, but they don't know the postcode yet. So they just say, for example, hot or Lake District, they dunno who they're gonna book with yet, but they're already Googling food options.
[00:09:55] Siddhi: And like Mike and Laura mentioned the number one book occasion is birthday. Then like he like bachelorette, like some of these celebrations and then family get together, multi-generational, huge. And then also. Like, so actually anything, five plus people, they're always looking for food options. 'cause usually they don't wanna be cooking for multiple days.
[00:10:14] Siddhi: So I think that's big. And the one other thing that I wanna remind people is that actually Airbnb is gonna be launching chefs. And what that means is they've obviously identified that food is such a big part that hotels offer that doesn't offer. Thinking of food yourself in a rural area. So that's kind of like a key differentiator, which people might actually say, oh my god, amazing.
[00:10:37] Siddhi: You guys offer stuff. So I think the one thing is offer it as early on as possible. Like even mention on your website, we will give you catering options afterwards or whatever. So we see a lot of, um, people who add y hangry in inquiry level data. Get a lot of uptake 'cause customers are very excited. Oh, okay.
[00:10:57] Siddhi: Great. Food options will be sorted. And also on the website, how integration works is really simple. There is one affiliate link that you can add to your emails. We can also give you a widget, which is like no code, you just add it to your website, one click. And we're also launching on guest and Touch. Stay soon so you can add it to your guidebook.
[00:11:16] Siddhi: Happy guest is the one we do intend to go to us, but yeah, for any one of you, any part of tech integration takes like less than five to 10 minutes and
[00:11:29] Siddhi: email or your website.
[00:11:31] Mark: Yeah, I feel like the thing with with that is that you don't have to reinvent the wheel. If you look no, look outside, you'll able see there's software providers that have made their life easier. So once you've done the first step, figuring out exactly what you're gonna upsell, and like Citi said, 17%, such a low amount of people actually offer it.
[00:11:48] Mark: So figure it out quick. Use your data. So call the guests. Super simple to do, uh, or even Google Forms, however you wanna do it. Then once you figure it out. You don't have to then go, oh, I can't do this because I don't know how to set this up with my PMS of choice, et cetera. It may have already been done.
[00:12:05] Mark: So check out the extra nets, the marketplaces. Yes. And have a little look. 'cause it's all, it is all in there. Um, so Mike, uh, again, jumping on question number two. Obviously you've created happy guest around this. Uh, is there anything else that you wanna add on top of what, of what Citi just said then?
[00:12:23] Mike: Yeah, so technology is wonderful.
[00:12:25] Mike: I have a tech company, right, and it sounds a little kind of ass backwards, but what I like to tell Host is, happy Guest is there for you to free up time to then utilize that extra time to kind of run a full fledged concierge service, right? If you're filled up with answering guest messages, chasing down rental agreements, all that kind of, you know, mundane process.
[00:12:47] Mike: It gives you time to then actually connect with your guest. So yes, happy guest facilitates upsells, you know, and, and can guide guests to purchasing certain things, but nothing's gonna convert like, you know, a human touch. Right. Um, one of the things that I find to be great is I always try to picture my.
[00:13:05] Mike: Dad as a guest who is not technically sound like he's got an iPhone. I don't know how they let him have that. Mm-hmm. And they'll probably listen to this later.
[00:13:13] Siddhi: Mm-hmm.
[00:13:14] Mike: But you can, I, what drives me nuts is that when I go to a property. And there's just a QR code scan for our guidebook, right? My dad's never gonna do that.
[00:13:23] Mike: He is gonna sit on, you know, the, the, the couch and then there's a coffee table there. Never gonna stand that. So what we found out converted really well is we actually print out these old, like New York Times s Sunday papers, where they're this elegant, beautiful, you know, printout. And that generation of people is gonna flip through it.
[00:13:42] Mike: They're gonna see restaurants, they're gonna see, you know, events. That's all the same stuff that you'd see in the guidebook, which we update seasonally. So don't sleep on your, you know, physical, um, assets in the home. Uh, because I think that they convert just as well. So if some mom's getting ready, dad's out in the living room, he's not gonna scan the QR code, but he might pick up the newspaper.
[00:14:03] Mike: So there's a lot of cool things that, you know, maybe we jump to tech a little too quick, but you need to have both.
[00:14:10] Mark: Do you, Laura, in your property? Do, do you have both, don't you? You've got the, you've got the physical and you've got the, the digital as well. Is that, is that alright to my thinking?
[00:14:18] Laura: Yeah, we do.
[00:14:18] Laura: So, um, I mean obviously when, uh, when we was looking to do upsells, my key thing is probably a little bit different to everybody else, maybe, um, is. I were really keen to keep, to create a little ecosystem within the peak district so that people weren't buying outside of the area. They were using local pro produce.
[00:14:37] Laura: They were using local experiences. And that's one thing I think we've done really particularly well, is we've partnered, we've partnered up very well with the tourism board. We've partnered up very well with local businesses within our area. So when pe, you know, the biggest thing is when people book on booking.
[00:14:55] Laura: The money doesn't go into that local area, whereas when it's a direct booking. Um, I'm really keen that when that guest comes to state news escapes, they spend their money within the Pete District. They don't go outside of the Pete District to spend that. Um, so we've got really good partnerships and yes, they book online.
[00:15:13] Laura: Um, and then they've got a, you know, a menu of things they can add at source when they've booked. Then Claud would call them, um, we could upsell again, and then they've got a guide booking in the apartment. They've also got a virtual guidebook, which comes before the stay. So there's four touchpoint before they've even checked in really, of what they could purchase.
[00:15:32] Laura: But for me, like, you know, if somebody's in and they want a breakfast pack, we use the, the local supplier down the road. It's a quick email. It's delivered literally to the actual customer. So I think relationships is a really strong part of upselling. Um, and especially when you, you want it to be locally sourced and it's, you know, you're trying to, we, we wanna keep spend in, for me, for example, in the PD district, I don't want it to go to stature or wherever.
[00:16:01] Laura: So, yeah, that was one thing that I really wanted to do. Was partnerships, you know,
[00:16:06] Mark: so let's just keep it there for a second. Uh, when it comes to partnerships, relationships, you're a hundred percent right, how there's gonna be people watching this and they're gonna be like, well, that's all well and good, but I don't know where to begin.
[00:16:17] Mark: Like, how did you sort of, uh, not only find them, but how did you contact 'em? What was like the sort of the script that you had to get in front of them? Uh, how did you first start that? Um,
[00:16:29] Laura: so I got quite heavily involved with my tourism board, which is, um, visit P District and drb. Um, in England, I don't, I don't know about the US or wherever, but in England obviously you've got many leader district, whatever.
[00:16:40] Laura: Um, they do a series of events. I became a member, they do networking events. I went to everyone. They do things called, um. Member days. So then I'd go visit other local attractions. So we'd go visit the local kayaking center. We'd go visit, you know, the local, um, stately home. And it's by doing things like that, that I got these connections with people and that's where the relationship started.
[00:17:04] Laura: And my picture is, hi, my name's Laura from News Scapes. You know, I really want to give my guests an exceptional five star experience, but I want to keep the spend within the PD district. Can we work together? You know, and I don't take, you know, I don't cream anything off the top from that, and I genuinely don't.
[00:17:21] Laura: You could, but I, I don't, um, I just wanna give my, my guests a really great, unique experience with, with local family businesses. So that's what I, I dunno if I answered your question there.
[00:17:33] Mark: No, you, hundred percent Right. Gonna keep it with you. So, uh, you're a. A guest, right? And you've just come a Holland and, and you've booked a place and you've gone and, uh, you want something to do, right?
[00:17:47] Mark: You see that your property can offer private chefs, right? So how would you encourage a. A host, a property manager in this room, to then market the facts that you can, uh, offer your guests, private chefs, like what are you encouraging, how are you encouraging, how is your team going to host and saying, okay, this is how you actually sell this.
[00:18:08] Mark: Yeah.
[00:18:09] Siddhi: Um, that's a great point, and I forgot to bring this up before we actually offer 10% commission back on every single booking. So Laura, I know. And then that incentive is, for example, our average a pounds. So someone can earn up to 80 quid on a booking. And actually, I completely agree with Laura. We partner people up with local chefs.
[00:18:27] Siddhi: So for example, a customer goes on, creates a request, see bunch local chefs, which is like.
[00:18:37] Siddhi: When that booking goes through, et cetera, the host get a significant chunk for actually just kind of adding that link and ensuring that it's local chefs being shown. So I think that's number one. Monitoring incentive is quite nice because I know it's hard as a PM to make sure you're doing all this stuff and earning money.
[00:18:53] Siddhi: And then number two, where all of this works, mark, so like.
[00:19:02] Siddhi: Even if they're not yet booking a venue, they get very to know that the venue has some partnership so they don't have to worry about this and benefit. Chefs, chef and services are quite flaky. Like if you try to find a chef, they might be unavailable the moment you try to book them. So with y hangry, you're really making the customer's life easier because you are saying on a Saturday you have six options, and if two get booked, you still have more options.
[00:19:27] Siddhi: And it just takes the stress away of, oh my God, like I, I, I haven't found a chef, or I called them and then they ghosted me. So why just makes. All that path really easy. So as a customer you're like, okay, cool. I wanna book something I've paid and booked. So yeah, but the earlier up you put it, it actually also increases host conversion.
[00:19:43] Siddhi: Like we know people who are now starting to add it to their websites just to differentiate and say, yep, cool. We add this experience. We offer to their guests. So I would say, yeah, for upsells, one of you guys made this comment, but it's not something that comes after booking. If you're offering something like this, you might as well shout about it earlier on, like Laura, like the more you offer stuff, people are attracted by it and they'll come to you.
[00:20:06] Siddhi: It's kind of like booking one hotel versus the other. You book the one which has more amenities if everything else is the same. Yeah.
[00:20:12] Mark: Uh, Mike, uh, what do you wanna add to that? 'cause marketing obviously is a, is a big part of Yeah, this tool.
[00:20:18] Mike: No, and I wish Maddie was on here too because like UGC is is big for us.
[00:20:23] Mike: And when you have kind of those videos and photos to create fomo, the, the term, you know, fear of missing out, it goes a long way. Um, we have loads of properties which we work with Maddie from Mount, where all of the tours, local activities, um, things that you can book, have these awesome reels that are kind of in your, um, in your face.
[00:20:42] Mike: We also have a setup, uh, within happy guests where you can kind of. Tease, um, upgrades, uh, right as they're signing the rental agreement. So that rental agreement gets signed and then you can actually tease out what upsells are gonna be available. Um, so they get a glimpse of it. And you can get really creative too if you know that guest persona.
[00:21:01] Mike: Um, once they book, you can go in there and kind of switch it around and, you know, do different fits. Um, if you wanna get really wild, especially if it's a repeat guest or a direct booking.
[00:21:10] Mark: So at the, at the summit, the, the, the short stage summit that we're talking about, there was an extra point brought up by one of your co-founders.
[00:21:17] Mark: Mike, uh, Benny said one of the cool things about this as well about upselling is we know how our guests are booking when they make that booking. They're probably, I. Reserving or inquiring about staying at three or four places at once. Mm-hmm. And then what they're gonna do is they're gonna see, uh, you know, how it all falls, who likes what, and then they'll probably cancel two or three and then just keep the one.
[00:21:40] Mark: And if you are offering upsells, and let's just say the private chef example, let's just say I'm gonna book. At, at, uh, Laura's place, and I've gone on reserved and paid for a chef via Y Hungary When it comes to actually deciding which one I'm gonna state and keep my booking with, it's obviously gonna be Laura's because I've, I've already booked in the experience.
[00:22:02] Mark: Whereas if you didn't offer any of this, and the person has gone and booked three places, the chances of them. Canceling yours becomes greater if you add in that human touch as well where somebody calls as soon as the booking's made, have a little chat. Again, it just makes you more likely that you are the place that they're going to arrive.
[00:22:22] Mark: Because I feel that the big misconception in our industry is that when the booking comes in. They feel like that's job done, that's not, it is not job done. It is not a confirm booking until they step through your door. Uh, and I feel like everything that you can be doing to put in front of a future potential guest or a potential guest, including upsells, is key.
[00:22:42] Mark: So if you are watching this. Or watching back this, and you are not yet doing upsells and you're thinking how then hopefully this webinar has been able to, to give you some inspiration on how to get started. So then final question then, and we'll go Laura, then Mike, and then C. If you were to get started or you have once got started, what would you do right now, Laura, if it was to do one thing after this webinar, after watching it, listening to it, what would you do to, to, to, to get started in the upsell journey?
[00:23:13] Laura: Well, I just want, can I, I don't wanna be a pain, but can I just go back to your last question? That's what's in my mind. So the, the reason I started doing the upsells probably answers both questions is because I started to experience them myself. So I went kayaking, I went up sailing. I had the private chef at my property.
[00:23:33] Laura: Um, I had a, in, you know, we hired, um, a local. Pampering service. I came and did massage and facials at my place. So it kind of started because I wanted them, I wanted them for me and my family and my friends when they came to stay with us. Um, and for me, the reason I'm so passionate about it is because it is a feeling like it, it tells a story.
[00:23:58] Laura: 'cause I've done these things. It tells my guest a story. Um, so you're not pushing a product. You're pushing a feeling, an experience that I think if you don't experience yourself, maybe not as passionate in doing so, if I was to start again, if I'm being really blunt, I won't do anything different. Um, I feel by using and experiencing my upsells is why we do so well with them.
[00:24:23] Mark: Mm. Love that. Mike, anything to add? And just
[00:24:25] Mike: piggyback off of that too, I mean, different guests are staying at the, at the property at different times of the year, right? So that initial call, are you celebrating anything? I would just make that call, even if you don't have any upsells available, just to kind of understand what the guests are coming, you know, for, right.
[00:24:41] Mike: So say a Hindu comes or a bachelorette party, you might, you know, learn that on the phone and they might say, oh, is it okay if we have, you know, an IV person come in and you're like, yeah, sure. I feel like in your mind you're like, maybe I should be the one that's setting this up. I feel like that local IV company would probably give me a kickback or some sort of referral code, and then that's just gonna start snowballing.
[00:25:02] Mike: Right. Um, and like Laura said, here in the States, every single, you know, municipality has a local tourism board, whether it's a big organization, um, or a small one. Every local museum, guess what? They don't wanna deal with the big, huge OTAs, which they are forced to anyways. They're taking a massive cut. Um, what's the worst that happens?
[00:25:20] Mike: They say no walk into the museum. Right? If you're in town or if you're local, go ask them. Hey, do you have any referral programs for local operators and business owners? And nine times outta 10, they're gonna say yes, or, yeah, you know what? We should create something like that. Um, so I think a lot of people are just scared and, you know.
[00:25:38] Mike: Don't want to, you know, mess up a good thing. And it doesn't even have to be upselling, right? Because we're in the world of reviews. If you can offer all of these great recommendations, maybe there's a tour, like in my town, they're shooting this HBO series and the local, you know, museums doing this, you know, fully guided tour.
[00:25:55] Mike: You get to go to all the sets. It's $250 selling the hotcakes, right? If I push someone to that, even though I might not make money off of it. It might reflect in the review. Um, so focus on that, and then it's like, eh, if I can make some more money, why not? Um, so that's kind of my advice there.
[00:26:12] Mark: Cool. C, to wrap this up, what do you got?
[00:26:15] Mark: I.
[00:26:16] Siddhi: Yeah, I mean I was just, you guys have covered a lot. I think like testing is such a good way where before you even like forge all the partnerships, it could be as simple as updating like your email, whether it's inquiry or booking, saying, Hey, let's say, of course I'm gonna say Chef Catering. Let's say we have options available.
[00:26:31] Siddhi: Email us if you want recommendations. And you might just find people emailing you back and saying, oh, can you tell me, start off by. So, and seeing if someone emails you back, for example, or just adding that your website and then seeing who comes in on the back of that.
[00:26:49] Mark: Nice. There's loads and loads of little actionable nuggets in this webinar, so please make sure that if you need to watch your back, it's obviously gonna get recorded and we'll post out on all the socials.
[00:27:00] Mark: Um, and, but my most important takeaway for you all, I. Just get going. You know, you don't have to reinvent the wheel. Like I said, just use this next week, seven days after here to pick up the phone, speak to your past guests, see what, what experiences they did do or even call the new bookings that are coming up and ask what they are looking forward to do.
[00:27:19] Mark: And with all the data, you will find something to offer. And then once you do. Go and check your PMS. Go and check the marketplace because they may already be linked up to providers that can put you in touch of people, such as why hangry, such as happy guest. Uh, so this is the opportunity. Now we're gonna start with Laura, then Mike, and then Citi.
[00:27:37] Mark: Where would you like people to go to find out more about you and what you're doing?
[00:27:43] Laura: Um, come and see me on Facebook. Laura Muse, official Laura Muse, that's me. Um, or you can visit meuse escapes.com and have a look at our amazing upsell offering.
[00:27:56] Mike: Love it. Mike, you can come see us on Instagram, LinkedIn, our website.
[00:28:00] Mike: It's all happy Guest official. We didn't copy you, but you know, one little takeaway. I, I see this all the time and it's wild. How many are converting anyone that offers pets, pet friendly accommodations? Add an upsell in there for pet walking, pet sitting. If you're in a town where, you know, a family's coming in, if you're going skiing all day, guess what you don't wanna do?
[00:28:22] Mike: Go let out the dog at noon. I am shocked how many of these are are converting and like, it's a fun little thing that you can have your cleaning team do. Um, it converts like hell, so just try it out. See what happens. What's the worst that,
[00:28:35] Mark: worst than that? I can see cities spinning a, a, a, not a y, hangry, but like a Y PET spinoff of,
[00:28:45] Mark: hang on, go on.
[00:28:49] Siddhi: Yeah, I am just seeing the link in comments. But really the website, there is a footer where you can sign up to be affiliate or honestly, just add me on LinkedIn City Metal and send me a message. Um, we really do everything from setting up your link to invoicing to telling you what to do. So really it is the OneStop shop of everything and it takes you like less than five minutes to add those links.
[00:29:08] Siddhi: So yeah, just add me on. It's probably the easiest,
[00:29:10] Mark: easiest. Alright, brilliant. Thank you very much, uh, for spending some time with me today. You free. It's been lovely and it's been good that we could document this, uh, this panel that we did in, in real life. Put it online so we can share it on the socials.
[00:29:25] Mark: Uh, everybody that's tuned in live with us. I hope you've got some from it. And if you need to watch the replay, like you say, we'll try and get it on YouTube, on the Boly YouTube and the LinkedIns and all that good stuff. Without further ado, let's get a picture for the socials you free on the count of free.
[00:29:39] Mark: Gimme a nice big smile. 1, 2, 3. Look it. Lovely. Alright, nice. Let me pause the recording and we'll let you all go on with your date. Have a great time. Thank you very much for joining us.
