How To & Why Market to Solo Diners — Part 2

Yesterday I reported how one world traveler felt about solo dining and how any restaurateur could improve business by ‘catering’ to these customers.

Len Hansen is just one of many tourism and hospitality people who are totally behind creating a rightful place at the table for the solo traveler.

Later, I caught up with another star of the solo traveler world, one of America’s foremost experts,, Sharon Wingler, international flight attendant of 30+ years with one of the major airlines, and author of The Joy of Solo Travel: How and Why to Travel Alone, plus producer of her own Website and newsletter with several thousand subscribers.

She literally was on her way out the door on her next flight, this time to Buenos Aires, Argentina. I asked her what, as a solo traveler, she was planning for her short stay there.

“I’ve already traveled solo to Buenos Aires in the late 80’s but I’m enjoying it now on layovers”, she said. So far I’ve enjoyed tango performances at two nightclubs, and I’m going to try to see a third on this layover, and sample more of the excellent Argentine wine. I also intend to visit the art museum, Museo Nacional de Bellas Artes. I’ve posted good information about Buenos Aires on the Travel Tips page of my Web site.” (www.TravelAloneAndLoveIt.com)

I wanted to get Len Hansen’s take on this market of solo travelers and diners; and those who comprise it. He told me “I think most of the hospitality industry is still missing the proverbial boat.” “Most solo travelers are very comfortable with themselves and what they do; they are not lonely; they are not looking for a hot date. Traveling alone means being in control of one’s direction and day. If we are treated well we don’t have to get someone else’s concurrence to do or spend more”.

He added, “Look at restaurants, for example. In most restaurants, appetizers are served with one type to a plate – "Here, honey, let’s each get a different appetizer and then we can share" For solo travelers, offer a "sampler" plate of a variety, perhaps one each of four different types. Have your wait staff suggest your "singles special sampler to accompany their choice of wine." Both are high margin items, extra money made while dinner is being prepared”. “

The lodging and tour business is not any further ahead of the restaurants. “Some of us think they are using outdated statistics and old water cooler assumptions about just who these solo travelers are”, he added.

How about you and your restaurant? Have you given any real thought to this market niche? What about mature adults? Those 55 plus. Do you know who has the most personal disposable time and money to dine out in restaurants? One guess.

What do you think?  Care to offer your two cents' worth on this topic?  Just submit your comments below…