Many owners of small hotels or guesthouses think: “We are too small to do what the big players do.”
And that is a mistake.
Not because a small hotel has to copy Hilton or Marriott, but because some of their rules work regardless of size. They just need to be adapted to their scale.
1. Processes – not chaos
Large chains have clear processes: from check-in to room cleaning.
Why? Because this way, guests receive the same quality every time.
In a small hotel, it is often the case that one day a guest is allowed a late check-out, and the next day they are not; one day they are greeted with a smile, and the next day a tired employee throws the key on the table.
When there are clear rules, guests feel secure and employees find it easier to do their jobs.
2. Technology – not just a “luxury”
Self-service check-in, AI chatbots, smart locks – these used to be only for the big players.
Now, even a small 15-room hotel can install them.
And it’s not just convenience for the guest – it’s savings for the owner: less stress, fewer human errors, more time for what’s important.
3. Customer data – your gold
Large chains collect and analyze customer data: who books what and when, how many times they return.
In small hotels, this is often overlooked.
If you know that John comes for three days every spring, why not write him a letter in February with a special offer? It takes a few minutes and can bring in several hundred euros.
4. Loyalty programs – even for three rooms
Loyalty does not necessarily mean plastic cards or a huge points system.
It can be a simple rule: the third visit – free late check-out.
The most important thing is that the guest knows that it is worth coming back to you, rather than looking for another hotel.
5. Marketing – not just Facebook posts
Large hotels have clear campaigns: they plan, track results, and change their strategy.
A small hotel also needs to know what works: whether Instagram brings in reservations or just “likes.”
The bottom line: “Thinking big” does not mean “spending big money.”
It means taking the best practices, adapting them to your size, and working according to a clear plan rather than “as it goes.”
A small hotel that operates like a large one often seems even better to guests because it adds humanity to professionalism.