Engadinerhof guest information no. 15/2008

Allegra dear guests!

Pontresina, April 2008

While our female guests are (hopefully) doing their spring cleaning and their husbands (by way of alibi) are doing odd jobs around the house or in the garden and both are dreaming of a few days’ rest in the Engadin, our drills are buzzing once again, dust is getting into our noses and we are covered in dirt as soon as the last guest has left our hotel. It’s a nice noise, since it tells us that something new is being created or something old is finally being repaired.
As you may have read in the media, the hotel business has undergone a boom this winter. And Engadinerhof is no exception. We once again improved on last year’s result and had our best winter with 92% occupancy. And why? That’s right!: because you, dear guests, came to visit us. And do you know how we can improve our result even further? That’s right!: if you come again, perhaps more than once a year and maybe even stay longer (don’t forget: the longer the holiday the greater the rest).

Thank you very much!

These are our latest statistics:

Wi 97/98 OS: 6,612 OC: 51.0% HB turnover c.s. (last winter of previous owners)
Wi 98/99 OS: 6,831 OC: 52.7% HB: 5,456 = 79.8% T: 700,557.-- = 102.50 p.T./guest
Wi 99/00 OS: 7,962 OC: 62.0% HB: 6’011 = 75.5% T: 852,109.-- = 107.00 T/g and d
Wi 00/01 OS: 11,057 OC: 78.8% HB: 8,095 = 73.2% T: 1,177,023.-- = 106.50 T/g and d
Wi 01/02 OS: 9,225 OC: 71.2% HB: 7,371 = 80.0% T: 1,051,764.-- = 114.00 T/g and d
Wi 02/03 OS: 10,458 OC: 80.4% HB: 7,447 = 71.2% T: 1,239,882.-- = 118.60 T/g and d
Wi 03/04 OS: 10,484 OC: 70.1% HB: 8,659 = 82.6% T: 1,230,361.-- = 117.40 T/g and d
Wi 04/05 OS: 10,130 OC: 68.4% HB: 8,500 = 83.9% T: 1,204,616.-- = 118.90 T/g and d
Wi 05/06 OS: 11,533 OC: 77.8% HB: 10,258 = 88.9% T: 1,380,363.-- = 119.70 T/g and d
Wi 06/07 OS: 11,272 OC: 85.0% HB: 9,971 = 88.5% T: 1,373,970.-- = 121.90 T/g and d
Wi 07/08 OS: 12'658 OC: 91.8% HB: 11,377 = 89.9% T: 1,551,921.-- = 122.60 T/g and d

Key: OS = overnight stays, OC = occupancy, HB = half board, T = turnover,
T/g and d = turnover per guest and day, c.s. = cannot be specified

Nationality statistics winter 2007/08

Switzerland: 8,092 OS = 64% Germany: 3,737 OS = 29.5% Ireland: 264 OS = 2.1% (but 4.2% of drinks turnover, that’s excellent) England: 187 OS = 1.66% Netherlands: 186 OS = 1.65% France: 129 OS = 1.14%. The remaining few guests came from Austria, Spain, the US, Belgium and Italy.

Pizzeria statistics

Summer 04:326,785.15 = 2,317.60 per day Winter 03/04: 415,332.30 = 3,076.55 per day
Summer 05:391,494.70 = 2,776.55 per day Winter 04/05: 374,019.05 = 2,968.40 per day
Summer 06:409,604.20 = 2,925.75 per day Winter 05/06: 389,643.45 = 2,951.80 per day
Summer 07:444,742.10 = 3,154.20 per day Winter 06/07: 386,424.10 = 3,142.65 per day
Winter 07/08: 432,492.30 = 3,728.40 per day

Costs

Total investment sum in the first half of 2008: CHF 200,000.00. I will not list any individual sums of money in this email, you have heard enough of that in the previous circular. You know now where “your” money goes, at least some of it.

Lift

On the final day! before the start of the winter season, we were able to put the lift into operation. As is often the case, the alterations took longer than expected. The lift shaft had to be adjusted and the engine system changed, which lead to other structural changes. On the outside, it still looks grey and inconspicuous and does not yet really match the wood beside it. But there was no time to make it look pretty and paint it. We will do this once Marcel, our painter, is back. On the inside, however, it is all the more shiny with plenty of brass and a large mirror. Now you can not only make sure that your make up is not smudged, you can also check whether your dress fits properly, or whether your shoes are polished because the mirror reaches from the ceiling to the floor.

Roof

The roof of the front building, the oldest part of the hotel, needs to be repaired. It happened a few times that guests in room 228 had to move their beds and put a bucket in between. If they hadn’t done that, their beds would have turned into waterbeds.
And since we have to build a new roof anyway, we might as well build a lounge terrace on it too. Pretty wooden banisters with an Engadinerhof sign (perhaps you remember the old post cards?) will (hopefully) prevent you from falling off.
There will be no service on the terrace, but the coffee would be cold anyway by the time it gets there (not because our staff is so slow but because it’s such a long way). Instead, you will have new and comfortable deck chairs, tables, chairs and parasols.
Because several companies are involved in the restoration works, the roof terrace will unfortunately not be finished in time for the beginning of the season, and for the first few weeks you will have to make do with the old terrace next to the reception area.

Bath towels

As always, in mid-season, there are things that need to be replaced. This year, we have to replace the bath towels and hand towels. We chose a luxury version. From June, you will be able to dry yourself using 150 cm x 100 cm fluffy towels (the same quality and size that is used in the 5-star Hotel Carlton in St. Moritz). These towels will of course carry our Engadinerhof logo.

Fitted sheets

Our fitted sheets have lost their spark a little (like some marriages too) and will also be replaced.

Non-smoking rooms

Starting from the winter season (I know, there will be a summer season first, but we would like to prepare you for it) all our rooms will be non-smoking.
Since 1 March, smoking in public buildings has been banned throughout Canton Les Grisons. And you know what bothers me most about this law? That the legislators are telling me what I can do in my own rooms and: non-smokers are becoming so intolerant, it’s not nice.
But don’t worry, we won’t scare off the smokers. We have just started building a

Fumoir

We will be installing a good ventilation system in the former library and remove the shelves. A few three piece suits and coffee tables will turn the room into a cosy smoking room. For this, we will sacrifice the

Library

It was always quite popular and we thought for a long time what to do with all the books. So now we are building several bookshelves in the saloon. This will make the new saloon cosier and the bookworms amongst you don’t have to do without your food for thought.

Ice cream sales and glacé menu

Without a doubt, Mövenpick ice cream is very good. You have been able to see this for yourself on Wednesdays at our glacé buffet. For the first time this winter, we offered the ice cream in a special “Carretino” by Mövenpick. Until then, we had 10 different flavours, now there are 12. In the afternoons, we now sell the lovely Mövenpick ice cream outside the Pizzeria, in freshly baked waffles, if that’s what you like.
The dessert menu in the Pizzeria is new, and our choice of cocktails has changed a little and there are now more to choose from.

Price increases

After the price increase this summer we will once again increase our prices next winter. CHF 5.00 per person/day for bed/breakfast and for our flat-rate offers. Half-board prices are going up from CHF 25.00 to CHF 28.00. The goal of the price increases is not just a rise in profit, but rather maintaining our current profits!

Mountain railways

Much to all our relief, the mountain railways have relaxed their rules. We are now once again able to hand over mountain railway and public transport tickets from the day of your arrival and on your departure.

Employees

For the first time in almost 10-years at Engadinerhof, one of our employees is starting his well-deserved retirement: Pierluigi Lingeri. He was with us for 8 years, every summer and winter season. Now, at the age of 65, he is starting his hard-earned retirement and we gave him a fitting farewell.
Cornelia Braegger, our head of reception, will be leaving us at the end of the season. She is leaving for Diavolezza to meet new challenges.
We will also have to find a replacement for Christiane Gass and Rudolf Graf, who both worked in the dining hall.

Kitchen

We are purchasing new kitchen appliances and are fully replacing the supply part of the ventilation system. The old wooden shelves will be replaced by chrome steel shelves to meet food safety requirements.

Private matters

As I mentioned in the previous letter, I have not been drinking since 24 June last year, and since 9 November 2007 I am also a happy (and initially very nervous) non-smoker. As a result of this very fundamental change in lifestyle, I am now able to work an early shift (from 7.00 am) several times a week. Because of my zombie-like appearance, foul mood and reeking of alcohol, I had not been able to do this very often before.
Holiday: in May, we will take our camper van and head for Germany. Corina would like to get to know the North Sea and the Baltic Sea (Nico just wants to swim, no matter where and no matter how cold!). Before that, we will stop off in Bavaria and celebrate Ulli’s and Rupert’s wedding. They both worked in our hotel and fell in love there.
This summer I also want to improve my fitness. I will get my mountain bike out of the cellar and train as much as possible. Then, hopefully, I will be fit enough to finally get my cross country skiing equipment from the cellar and start the training for the Engadiner.

After this winter, which was as long as always (with snow up to my bottom lip), we wish you all a sunny spring and look forward to welcoming you in the most beautiful high altitude valley in Switzerland!

 

Engadinerhof Guest Information Sheet No. 14/2007

Be of good cheer, esteemed guests!

Pontresina, October 2007

Do you know just what this mailshot costs us? CHF 9,756! So please read it all and pass it on. Is this not a marvellously poetic introduction? (That’s just how I am – a dyed in the wool romantic.) Now let’s get down to brass tacks: The 2007 summer season has now finished and we are indeed overwhelmed by the result. What a result! Despite 2006’s very good summer, we were able to increase our occupation figures to nearly 18,000 or more precisely 17,956. This means that once again we have the highest occupation out of all the hotels in Pontresina (Except for: Clubhotel Schloss). That is an occupancy rate of 100%! Of course, not every room was always occupied; after all, officially we only have 135 beds. However, including all standby-rooms, additional beds, plus cots for families, we arrive at a figure of 135 overnight stays per day. You can imagine how elated we are by this, and once again we have only achieved this thanks to you, because you keep coming back to us and because (we hope) you actively pass on your recommendation to others. So:

our most highly sincere thanks!

(Did you notice the difference? Compared to last time, our thanks have been ratcheted up a notch.)

Here are our updated statistics:
Su 97: OS: 3,315 Oc: 25.5 % HB: n/k T. n/k
Su 98: Hotel was closed; we took it over on the 1st of November 1998
Su 99: OS: 6,628 DO: 113 Oc: 45.1 % HB: 4,850 = 73.2 % T: 599.303 = 90.40 T.p.g/d
Su 00: OS: 9,903 DO: 119 Oc: 64.0 % HB: 7,838 = 79.1 % T: 903.363 = 91.20 T.p.g/d
Su 01: OS 11,396 DO: 126 Oc: 69.5 % HB: 9.279 = 81.4 % T: 1,107,888 = 97.20 T.p.g/d
Su 02: OS 12,945 DO: 119 Oc: 83.7 % HB: 11.721 = 90.5 % T: 1,281,989 = 99.00 T.p.g/d
Su 03: OS 15,235 DO: 126 Oc: 93.0 % HB: 13.437 = 88.2 % T: 1,500,508 = 98.50 T.p.g/d
Su 04: OS 14,496 DO: 126 Oc: 88.3 % HB: 12.707 = 87.8 % T: 1,481,382 = 102.40 T.p.g/d
Su 05: OS 15,680 DO: 127 Oc: 95.0 % HB: 14.314 = 91.3 % T: 1,709,324 = 109.00 T.p.g/d
Su 06: OS 16,159 DO: 126 Oc: 98.6 % HB: 15.008 = 92.9 % T: 1,833,931 = 113.50 T.p.g/d
Su 07: OS 17,956 DO: 133 Oc:100,0 % HB: 16.710 = 93.0 % T: 2.043.212 = 113,75 T.p.g/d

Legend: OS= Overnight stay, DO= Days open, Oc= Occupancy, HB= Half board, T= Turnover
T.p.g/d= Turnover per guest and day, n/k = not known

Nationality statistics – Summer 2007
Switzerland: 15,384 OS = 85.7 % Germany: 1,871 LN = 10.4 % Together, these add up 96%!
The rest is divided amongst a few guests from Austria, the USA, England, France and the Benelux countries.

Pizzeria statistics
Summer 04: 326,785.15 = 2,317.60 per day Winter 03/04: 415,332.30 = 3,076.55 per day
Summer 05: 391,494.70 = 2,776.55 per day Winter 04/05: 374,019.05 = 2,968.40 per day
Summer 06: 409,604.20 = 2,925.75 per day Winter 05/06: 389,643.45 = 2,951.80 per day
Summer 07: 444,742.10 = 3,154.20 per day Winter 06/07: 386,424.10 = 3,142.65 per day
Lift

Finally, you will say, (unfortunately, I have to say), our old lift has had its day. Due to its age (many of you will know about that I think), our lift (1937 vintage) had a few problems. As from December, no one will get stuck in it anymore and no one will fall into or out of it. That will put an end to my (mischievous) pleasure. I myself have never ridden in the lift; I thought it was far too dangerous. In November, a new lift will be installed by the Otis Company. It will be of the same size, since there is no room for a bigger shaft. Total cost: CHF 100,000 (that could have bought a great Porsche for me, don’t you think?)

Shoe-polishing machines

In July, at the height of the season, we acquired four shoe-cleaning machines (CHF 1,800 each). Now you (and I too) can polish our shoes, using neutral shoe polish, on each floor. For use on hiking boots and other heavily soiled foot wear, our only 40 years young cleaning machine is set up in the ski equipment cellar.
Luggage vehicles
We have finally scrapped our clapped-out old luggage trolleys. In their place we have acquired two nice new ones made of brass and fitted out with red carpet tiles (the colour is a relic from my communist past) at a cost of CHF 1,000 each.
Ski-equipment cellar

Ever-stricter (and in part superfluous) laws have forced us (following two warnings) to equip an enclosed room for the storage of waste. This, on the other hand, was an opportunity to renovate the ski-equipment cellar. In one corner we have put up brick walls and inserted doors. This way, a sufficiently big room has been created for two waste containers. The ski-equipment room has been tiled to half height with white glazed tiles by Pepe, our builder. The wall has also been newly painted.
A touch of luxury has been added by a shoe dryer (CHF 4,690) for 31 pairs of shoes. You (or at least a few of you) will no longer have to put your feet into cold and damp ski or hiking boots in the morning (at the same time the machine will ensure an even distribution of the smell of sweaty feet).

Ice cream trolley

For a few weeks during this summer season, our guests were able to enjoy an ice cream buffet as dessert, served by Kathrin Achini (the most expensive ice cream seller of all time). The enthusiasm was great – as was the consumption. We have now hired an ice cream trolley from Mövenpick. With immediate effect, you will be able to enjoy this buffet with its (expensive though delicious) Mövenpick ice cream.

Duvets, bed linen et al

At the end of each season, all duvets and pillows are cleaned for reasons of hygiene. This leads to wear and tear and once again we will have to replace 60 duvets and pillows (CHF 11,000).
The table settings in the Pizzeria, plus part of the table linen in the dining room are being replaced (at a cost of CHF 8,600) Coffee cups and juice glasses for breakfast use and various glasses in the bar will have to be increased at a cost of CHF 7,700.

Corridors in the old part of the hotel

Simon Perl, our wrought-iron craftsman, who provided us with the wrought-iron grill for our light shaft (see last sheet), has even managed somewhere and somehow to ‘excavate’ some marvellous wrought-iron wall lights (22 lamps at CHF 350 each). You will now find some of these in the corridors on the first and second floors in the original part of the hotel. Together with the new carpets from the last low season, the corridors really radiate a delightful ambience.

Epidemic of decrepitude

(By this we do not mean our guests, but rather a whole lot of machines in the hotel.) The first thing was that the cup-warmer (CHF 4,000) gave up the ghost and turned out to be beyond repair. No sooner had the new one been fitted, when the plate warmer suffered the same fate and likewise had to be replaced (CHF 4,000). At the same time, we ordered new chrome-steel tables (CHF 2,800) for the Pâtisserie, since the cooling elements under the old worktable had not worked for a long time anyway. So now there is a bigger work surface that is easier to clean. The next up was a part for the kitchen ventilation motor (CHF 1,200) in the Pizzeria and on top of that the saladette straight after (not a girl’s name, but rather a trade term for a cooled salad counter), even though it was only four years old (CHF 3,000).
Within four weeks the controller for the dryer and the motor for the washing machine packed up. All of the hotel’s linen had to be washed and dried elsewhere, which, along with repair costs of the order of CHF 7,200, caused additional expenses totalling CHF 12,000.
Since there is too little space in the Pizzeria for keeping wine at the right temperature and also because storage places are always in short supply, we ordered two new wine cabinets (CHF 3,700 each, made to measure), which have now been permanently built in and equipped with a wooden surface for storage purposes.
The computer in the back office is really old and apparently ‘very slow’ (an excuse for my wife and Kathrin Achini for remaining in the background too long) and will likewise be replaced.

Staff dining room

The staff dining room has more than just approached middle age. Now it will be completely renovated. That too will cost CHF 40,000. Floors, walls, all fittings and the kitchen area will be renovated or replaced – a long overdue and well-deserved investment for the benefit of our staff.

Mountain railway included

I must say right away that the enthusiasm for our ‘mountain railway included’ offer continues to be undiminished. A new departure though is that these tickets are no longer valid for the days of arrival and departure. The reason: Since this summer, most Engadin hotels have finally joined in with the abovementioned offer. However, many hotels work with groups that only stay for one night and for them the charging basis would have worked out very expensive. Now the majority have opted for the new rules (even democracy can be disadvantageous). We too have discussed with the mountain railway companies as to whether or not at least one of the two days could be included, but to date we have met with no success.

Arrival

Frequently, guests have been disappointed or (unnecessarily) indignant if they could not occupy their rooms as early as 11 a.m. or midday. Please consider that guests are able tp keep their rooms until 11 a.m. on their day of departure and that frequently on a Saturday some 80 guests depart and just as many arrive. We have seven chambermaids, who have to cover some 60 rooms. We therefore hope you will understand why your room will only be available as from 2 p.m.

Complaints

At our daily welcome apéritif, we mention every time that if you find something that is not right, you really must notify us straight away. That way, everything that we can do to alleviate the situation will be actioned on the spot. Unfortunately, it happens again and again that guests only notify us of their issues as they are leaving. By that time, it is really too late for us to undertake any corrective action, to our profound regret, and as a result you will perhaps have had your holiday spoilt (though that in the end analysis will have been your fault for not raising your issues). So the message is: Please tell us the moment you have a problem!

Staff

Only four staff left us at the end of the summer. These were Margrit Ruppen from the Pizzeria and Carla dos Santos Teixeira (our fifth chambermaid), who is expecting a baby. We seem to have a fertile environment here. From the kitchen, cook Ulrich Triba left us along with Piero Vano, who was employed as a kitchen hand. Since this year we are early with this mailshot, we are not yet in a position to notify you of the successors to these four.

Private matters

Bad news: I am an alcoholic. Good news: I have been dry since the 24th of June 2007. Bad news: Since that time, the Erdinger Weissbierbrauerei has had to put its workforce on short time. Good news: Clausthaler (alcohol-free beer) has had to hire additional staff. Joking apart: My daily alcohol intake (starting with half a bottle of wine with my evening meal and followed by several beers too many) has turned me into an alcoholic. According to my doctor, I have to manage without alcohol for at least two to five years. It will then possibly be feasible for me to learn how to deal with alcohol sensibly all over again.
Different topic: After 23 years with my old motorbike and an accident – without injury – by a guest riding it, I have now treated myself to a newer one, a second-hand Suzuki Intruder, 1400 cc, 11 years old and in tip-top condition. Mainly in June and July (whilst my wife and Nico were away on holiday for 3 weeks), I was able to make several very nice leisurely trips.
With regard to holidays: Now I have two more hard weeks ahead of me. I only go on holiday with just my wife and I. Unfortunately, Nico has to go to school and during our absence he will be cared for by my in laws (including my favourite mother-in-law).
And finally: Due to my constant lamentation, the High Command for the Engadin Ski Marathon has decided to introduce a half-marathon (it ends in Pontresina, just short of my front door). However, this will probably still be too long for me. My still new and unused equipment and I are now waiting for the quarter-marathon.

We would now like to wish you a very happy Christmas
and a prosperous New Year
Of course, we are very much looking forward to extending a welcome to you here again!