Projects to do

A cafe may sell lots of a dish that earns little and hide a dish that earns well, and a simple sorting method shows which is which.

Small hotels use a lot of power and water without ever measuring it, so they cannot tell which habit wastes the most.

Tourism boards post beautiful pictures but often fail to give travellers a reason to plan a trip now rather than someday.

Travellers often feel tricked when a price on the first screen changes at checkout, and apps handle this very differently.

Hotels collect feedback forms but rarely read them, so the same small irritations repeat for years.

Homestay owners guess their room rates, charging too little at peak and too much when the lanes are quiet.

Important details, such as a guest's late arrival or a broken air conditioner, are lost when one front desk shift hands over to the next.

An owner reading hundreds of reviews sees noise, but sorted into themes the same reviews become a to-do list.

Groups such as school trips and families ask the same questions by phone and message, and slow or vague answers send them elsewhere.

Loyalty programmes promise rewards, but many travellers cannot tell from the website how points are earned or spent.

Tourists pick day tours on a glance at a poster, and many feel rushed or misled because the packages hide how time is really spent.

A hotel without enough clean linen turns away guests, and one with too much ties up money and space in cupboards.

Small hotels in tourist towns earn little during the slow months, but most owners try ideas by instinct and drop them quickly.

Night staff in small hotels are often alone, and a late arrival with a missing booking or a drunk guest can go wrong quickly.

Two small hotels in the same lane can look alike on paper, yet one fills up and the other does not, and the listing is part of the reason.

Weddings at small resorts often clash with other guests and stretch staff, since nobody has laid out who does what and when.

Cafes in tourist towns buy from far-off suppliers out of habit, missing a story guests would love and sometimes fresher produce.