I think of long, sweet afternoons, when I may lie and listen to the distant sea, Or hear the breezes in the reeds that sigh, Or insect voices chirping shrill and dry, In fields that wait for me.
It's cheaper. It provides a comfortable and familiar setting, and it means you'll get the kind of home cooking you're used to instead of the monotony that characterizes even the best institutional food.
As a hotelier, how do you go bout attracting people to give up a security of their own home and entrust themselves staying in a completely strange place and sleeping in a unfamiliar bed?