Projects to do

Tourism boards need to know why visitors came, what they did and what put them off, but badly worded surveys give answers that mislead.

A small hotel that gets most bookings through platforms such as Agoda, MakeMyTrip and OYO can be hurt by a rule change it did not choose.

Hotels want an assistant that answers guests quickly, but without clear limits it can promise things the hotel cannot deliver.

When a festival brings crowds, rooms sell out but roads, water, staff and waste handling struggle, and visitors blame the whole town.

When a flight is delayed, passengers judge an airline by how clearly and kindly it keeps them informed, not just by how late they are.

Villages near popular routes see visitors pass through without staying, and families lack a simple way to share the benefits fairly.

Hotels guess what their area is missing, but public reviews of rival stays show exactly what guests wish they had.

The rainy months are quiet for hotels, taxis and cafes alike, so an entire town loses income while its beaches and hills look their best.

Many travellers who use wheelchairs or walking aids, or who are elderly, find that a place described as easy to reach is full of small barriers.

A small guesthouse earns most of its income in a few busy months, so an owner needs to know whether the quiet months threaten the whole business.

Tour operators sell the same routes as everyone else, so travellers compare on price alone and margins stay thin.

Small venues lose wedding business to bigger names because they cannot show families what the complete experience looks like.

Hotels staff for guests but often forget staff, which means long shifts and people leaving, which then hurts the guest experience.

A cafe's menu, its kitchen costs and the way guests read it are usually fixed separately, so each undoes the benefit of the others.

Hotel chains promise a certain feeling across all their properties, but guests only judge the single property in front of them.

Hotel restaurants throw away prepared food, trimmings and unsold buffet items, and rarely measure it, so the cost stays hidden.