Love Those Kiosks?

With the high incidence of flu this past season, a new awareness has been reached as to how germs get spread in public places.  Do you fly occasionally, or perhaps a lot?  What do you think is the most germ-ridden spot on the airplane or in the terminal?  Some guesses may include the plane tray table or armrest.  The exit doorknob of the restroom or the change you get from buying that magazine.  Nope, none of the above.  It is that self-check-in kiosk in the terminal lobby.  Recent studies have shown most of them to have more germs than the toilet bowl in your home.

Now, kiosks are the coming rage and people either love them or hate them.  Certainly, they devalue the human interaction and make transactional events less warm and fuzzy.  Though, with the levels of service in many businesses today that may be a plus.

Restaurants, notably fast food operations, are experimenting with ordering kiosks.  Like that?  Don’t be so sure.  Like the airport issue, the kiosks in restaurants are found to have more germs on them than any other source in the restaurant, including the menu, table tops or settings.  Even more than the restroom vanities and faucets.  So, before you punch in that cheeseburger and fries order, consider what you may be getting as a bonus.  It isn’t just the condiments on the table.  Maybe some industrious restaurant manager will begin serving a side of sanitary hand wipes.  Well, probably not.  That really wouldn’t give patrons much comfort level, would it?

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Ken Vincenthttp://sbpra.com/KennethVincent/
KEN is a 46 year veteran hotelier and entrepreneur. Formerly owned two hotels, an advertising agency, a wholesale tour company, a POS company, a leasing company, and a hotel management company. The hotels included chain owned, franchises, and independents. They ranged in type from small luxury inns, to limited service properties, to large convention hotels and resorts. After retiring he authored a book, “So Many Hotels, So Little Time” in which he relates what life is like behind the scenes for a hotel manager. Ken operated more that 100 hotels and resorts in the US and Caribbean and formed eight companies. He is a firm believer that senior management should share their knowledge and experience with the next generation of management.

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