Eco-Friendly Practices
Bob Cerrone
  • Eco-Friendly Practices
  • Hotels Make Room for Water Savings
  • Water was once considered an endless resource in the U.S. As a commodity, it appeared to be both plentiful and inexpensive. But due to the lasting effects of climate change, parts of the country are experiencing higher temperatures and less rainfall, preventing fresh water reservoirs and basins from keeping up with the demand of personal and agricultural use.The state of California is in its fifth year of a devastating drought, it won’t be the only state to experience strained supply in the near future. It’s everyone’s responsibility, including hotel owners, to help combat the dwindling water supply before every state reaches critically low resources. Read on...

Ken Hutcheson
  • Eco-Friendly Practices
  • Preparing Your Hotel Landscaping for Spring
  • As temperatures start to warm up and thawing begins, many hoteliers across the country are thrilled to say goodbye to winter. In some regions, particularly in the Northeast and Midwest, this winter proved to be a hotelier’s worst nightmare. With above freezing temperatures and blizzard-like conditions, it was difficult for some guests to even travel to their destinations. Keeping entranceways, parking lots and sidewalks clean and safe was another challenge many hotel owners and managers faced this winter. Now that winter has officially come to an end, it’s time to prepare your landscapes for spring. Read on...

Joseph Ricci
  • Eco-Friendly Practices
  • Lessons in Water Conservation: A West Coast Perspective
  • The four-year drought in the western United States has caused businesses and the public to find new and innovate ways to conserve and reuse water. And despite the promise of eased drought conditions this winter, recent reports from California have the state’s snowpack at below-average levels, prompting state officials to call for additional and more restrictive water conservation efforts – a trend likely to be mirrored elsewhere. As a major consumer of water within the American business landscape, the hotel industry is both a large water user and a leading voice in the water conservation movement. In this article we’ll explore major steps taken by industry leaders as well as trends shaping the future of hotel water usage and conservation. Read on...

Ronald Harrison
  • Eco-Friendly Practices
  • Bed Bugs Have Not and Will Not Win the War
  • After reemerging unexpectedly in the early 2000s, and despite enormous research and development efforts to defeat them, bed bugs continue to plague homes and businesses all over the country. And they do it almost effortlessly. As a hotel professional, you know that no industry has been more affected by these resilient and pernicious pests than yours. Read on...

Ken Hutcheson
  • Eco-Friendly Practices
  • Exploring the Lifecycle of Your Landscape
  • To keep up with brand standards, hoteliers know they need to invest in renovating their hotel’s interior every two years. Just as a hotel’s interior features begin to age, the landscape also begins to show signs of aging and looks tired overtime. One of the biggest mistakes hotel property owners and managers make, however, is investing an immense amount of time and money into a lifeless landscape. Read on...

Ken Hutcheson
  • Eco-Friendly Practices
  • Landscaping During a Drought
  • To help decrease the drought in California, the state has required that all agricultural suppliers be in compliance with the 2015 agricultural water management plan (AWMP) guidebook. But even with the new regulations and management practices in place, drought continues to harm those living on the West Coast. According to a 2014 study from the University of California-Davis, last year’s drought was likely to inflict $2.2 billion in losses on the agricultural industry. Harsh drought seasons have led to habitat destruction, wildfires, and have also caused entire landscapes to change. Read on...

Ken Hutcheson
  • Eco-Friendly Practices
  • Preparing for Winter
  • The 2014-2015 winter season impacted thousands of people nation-wide. While those in the Northeast were hit with snowstorm after snowstorm (or blizzard after blizzard if you lived in Boston) and below average temperatures, folks in the South (i.e. Atlanta) found themselves in a state of emergency. If The Old Farmer’s Almanac 2015-2016 prediction mirrors last year’s forecasts, hoteliers must be ready for anything that winter throws at them. Whether it’s winterizing your hotel’s irrigation systems, fertilizing your landscape for spring, creating a snow and ice management plan, or getting your hotel ready for the holidays, there’s much work to be done before the end of the year. Read on...

Ronald Harrison
  • Eco-Friendly Practices
  • An Increase in Occupancy Rates Can Also Increase Pest Pressures
  • The U.S. hotel industry has seen an increase in occupancy rates over the past few months. According to the latest report from STR, April 2015 saw the highest occupancy (66.8 percent) and the highest room demand (99.4 million rooms) ever. While the industry is ecstatic that these numbers have grown from past years, there may be obstacles hotels will need to overcome due to the busy activity – one of those obstacles being unwanted pests. Read on...

Carl Kish
  • Eco-Friendly Practices
  • Avoiding Greenwashing While Making Authentic Advances in Sustainability
  • At the Sustainable Brands Conference in San Diego in June, Kate Heiny, Director of Sustainability for Target took the stage and said “When the CEO of Target is talking about the importance of sustainability in everything Target does, sustainability has officially become mainstream”. She’s right. Not only is sustainability now a mainstream business imperative, the hospitality industry is being told it needs to make sustainability changes to survive. Deloitte’s 2015 Hospitality report Game Changers or Spectators was anything but ambiguous in its assessment that “Sustainability will become a defining issue for the industry in 2015 and beyond … sustainability will need to be embedded within all facets of the industry, rather than regarded as a stand alone issue”. Read on...

Zia Siddiqi
  • Eco-Friendly Practices
  • Embrace Pest Management with Sustainable Practices
  • Dr. Zia Siddiqi, director of quality systems for Orkin, discusses sustainable pest management practices in the hotel industry. Prospective guests now consider a hotel’s green initiatives prior to booking travel. Additionally, guests have a zero tolerance for pest sightings, therefore, it’s important to take an environmentally responsible approach when it comes to pest management. Learn how you can incorporate pest management into your sustainable practices with Dr. Siddiqui’s six steps to prevent and help manage pests in your hotel. Read on...

Larry  Gillanders
  • Eco-Friendly Practices
  • Conserve Water at the Source: Repair and Protect Pipes from Leaks
  • We have seen it all over the Internet and the news stations: California is facing its fourth year in a drought, and it is affecting every resident and every business in the state. The economic and financial consequences could be disastrous if water conservation strategies are not implemented immediately, and the state has promptly mandated that everyone do so. The hotel industry is one of the country’s biggest users of clean water, out of all types of commercial and institutional facilities, according to the U.S. Environmental Protection Agency. Unsurprisingly, most water is used for bathrooms, laundry, landscaping and kitchens. This is the perfect opportunity to take heed of the moment and reduce your property’s water usage. Read on...

Joshua Zinder, AIA
  • Eco-Friendly Practices
  • Trends in Green Hotels:
  • Sustainable design and practice are no longer optional, as economic and cultural trends suggest their increasing importance. The developer and designer represent a powerful team for communicating the myriad benefits of green building and environmentally responsible practice to both operators and guests. They can demonstrate to operators the reduced costs associated with energy and maintenance as well as the potential for tax incentives, influencing the choice to become a franchisee. They can also demonstrate to guests a corporate commitment to sustainability, engendering brand loyalty and repeat stays. Read on...

Rob  Howell
  • Eco-Friendly Practices
  • Responsibly Incorporating Sustainability Across All Departments
  • When developing new systems, purchasing new equipment, and devising new programs, how can we ensure that we keep an eye to sustainability? Sustainability is here to stay. It is no longer a fad or trend; it has become an integral part of the hospitality industry and an expectation of guests around the world. As operators of hospitality businesses it is important that we acknowledge this new standard. Therefore, integrating sustainable practices into our operation across all departments is vital. Read on...

Andrea Pinabell
  • Eco-Friendly Practices
  • Financing Capital Investments Through Innovative Partnerships
  • As the Vice President of Sustainability at Starwood Hotels & Resorts, I find myself searching for strategic and innovative ways to solve a myriad of challenges across our global portfolio. One challenge owners and managers face is prioritizing and financing capital investments needed to increase the efficiency of operating the asset, meet the company’s aggressive reduction goals, all while improving the guest experience and saving money. One way myself and my Global Sustainability team solve this challenge is through innovative partnerships. Read on...

Nancy Loman Scanlon, Ph.D.
  • Eco-Friendly Practices
  • Sustainability in Lodging: Why Measure Carbon Emissions
  • Driving sustainability practices in lodging companies is the two-fold need to reduce operating costs and the impact of resource use on the communities in which hotels and resorts operate. From Los Angeles to Miami, hotels need to reduce water and energy use. In New York, Chicago and San Francisco city wide efforts to reduce carbon emissions is causing hotels to search for methods to measure and report. The corporate responsibility reports of major lodging companies publish company-wide carbon emissions goals and reductions as well as the results of waste, water and energy conservation. For many hotels and lodging companies measuring carbon emissions can be a new challenge. Read on...

MARCH: Human Resources: Inspiring a Journey of Success

Sandy Asch

Baby boomers, Gen Xers, and especially Millennials, who now make up more than 50 percent of the workforce, want a sense of purpose at work. It’s clear that today’s workforce is increasingly concerned with doing good. People are tired of just showing up every day to perform a job. They want lasting fulfillment at home and at work. In his book, Drive, Daniel H. Pink suggests that we are in a time where individual desire to have a positive impact in the world often ranks higher than pay scale when selecting a job. Millennials, in particular, want to feel like their work has real purpose, and they want to be home for dinner. Read on...

Whitney Martin

As new properties explode on the scene and traveler choices abound, hotels know they have to pull out all the stops to make every guest experience a positive one. Are staff friendly are courteous? Are rooms clean? Are meals excellent? Are bills accurate? We rely on our employees to execute their jobs, not just correctly, but with enthusiasm. And, if they don’t, business suffers. We do our best to hire good people (in a competitive market), we give them a little training, and then we HOPE they create raving fans. Ever heard the expression “hope is not a strategy”? Read on...

Joyce Gioia

Worldwide, the hospitality industry is going through a transformation. In response to workforce shortages, many employers have looked for---and found---ways to reduce staff by using automation. Despite this trend, there are continuing shortages of skilled workers from front line housekeepers to general managers. Hospitality leaders are looking for and finding innovative ways to find the talent. This article will give you an overview of what’s working for general managers and their human resource professionals to find the people they need to staff their properties. Read on...

Paul Feeney

A recent report from the U.S. Bureau of Labor Statistics, showed that close to 3 million people voluntarily quit their jobs a couple of years ago, a 17% increase from the previous year, proving that opportunities for employees are abundant and we have shifted back to a candidate-driven marketplace. Why is this important? Employee retention should always be of utmost importance, but requires awareness as to why employees leave to begin with. Numerous statistics show that the #1 reason people quit their jobs is a disconnect or poor relationship with their boss or immediate supervisor or manager. This shows that turnover of staff is mostly a manager issue. Read on...

Coming Up In The April Online Hotel Business Review

Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining – all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. It’s leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. It’s the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.