It’s really simple to manage - price it in.
Our nightly rate is our nightly rate is our nightly rate. We have a two night minimum on our city property, so it doesn’t end up astronomical - and when we have single nights spare we open them up at a higher price point. On the other property, we have a one week minimum, as it’s in the countryside, larger, and cleaning costs more.
We also price in stuff like welcome champagne, tea, coffee, cooking supplies, firewood, you name it - we give our guests everything they would have at home, and enough to throw together a meal on their first evening if they get in late.
Our margin is >50% on both.
Price it in.
