Eco-Friendly Practices
Michael Matulick
  • Eco-Friendly Practices
  • Sustainability and an Ethical Supply Chain
  • We all accept that the manufacture and transport of any products to customers generates carbon and other greenhouse gases which is then released into the atmosphere – this, in turn, has most agreeing that it is the root cause for global warming and severe weather patterns. To reduce, and in some cases eliminate, our negative environmental impact as a business we decided to offset our greenhouse gas emissions (i.e. our carbon footprint) by financially supporting various carbon reduction projects around the world through purchasing carbon offsets. Business has a fundamental duty and obligation to act in a way that reduces its environmental impact. Read on...

Kjell Mitchell
  • Eco-Friendly Practices
  • Long-Term Investment in Sustainable Tourism Practices
  • Glenwood Hot Springs has been an environmental trailblazer since long before terms like “carbon footprint,” “eco-friendly” and “sustainability” became commonplace. It actively harnesses the geothermal energy of the mineral hot springs for snowmelt and to heat domestic water supplies. The Glenwood Hot Springs Lodge was recognized with a TripAdvisor “Green Leaders” award in 2013 for its environmental practices. In addition to harnessing geothermal heat sources on-site, Glenwood Hot Springs has also adopted practices that include the use of state-of-the-art materials and energy-efficient technology that add up to not only dollars saved, but to a cleaner, healthier environment for visitors and the community. Read on...

Ranee Ruble-Dotts
  • Eco-Friendly Practices
  • Amid California's Drought, Hoteliers Supply a Stream of Innovative, Water-Saving Solutions
  • California’s unprecedented drought led to government mandates in 2015 requiring water agencies to cut residential and business water usage by 25 percent. For hotels, the mandates also include specific rules about irrigation, serving water only upon request, and encouraging reuse of guests’ towels and linens. While the mandates represent a starting point for water conservation, many California hotels are already ahead of the game: finding ways to reduce water consumption without compromising the guests’ experience. They have produced a steady stream of water-saving ideas for hotel bathrooms, laundry, landscaping, and kitchens--all of which are transferable to hotels almost anywhere. Read on...

Jan Peter Bergkvist
  • Eco-Friendly Practices
  • Do Our Guests Really Care?
  • Businesses, including the hospitality sector, often argue that there’s no customer demand for sustainability, so they do not focus on grabbing opportunities to work strategically towards becoming part of the solution. Very few innovations have come from customer demand - on the contrary, innovation and the success that follows, is often thanks to daring leaders, those who can foresee the development of society and really take the lead; in short leaders who show leadership! Read on...

Taryn Holowka
  • Eco-Friendly Practices
  • LEED Certified Buildings: A Growing Presence in Hospitality
  • Think back to the last time you stayed in a hotel. Did you notice anything that seemed eco-friendly – maybe there were recycling bins located throughout the hotel, perhaps there was a towel reuse program or maybe you even saw solar panels on the roof? Fortunately, these scenarios are becoming more and more common as hotels and resorts are catching on to and embracing sustainability practices – practices that are not only in demand from their customers, but that are also reducing operating costs significantly. Read on...

Joseph Ricci
  • Eco-Friendly Practices
  • Fewer Chemicals Mean More Green and More Clean Hotel Linens
  • “Going green” has been as much a regulatory mandate as a moral responsibility for many businesses. The commercial laundry industry—and by extension the hospitality industry—has worked with the Environmental Protection Agency to meet one critical environmental goal: eliminating the pollutant NPE, once a common component of laundry detergent, from the laundry process. Eliminating and improving laundry chemicals has many environmental benefits, and taking action in favor of the environment can boost the reputation of a hotel. In this article, Joseph Ricci, head of the TRSA commercial laundry association, explains the implications for the hospitality industry. Read on...

Rauni Kew
  • Eco-Friendly Practices
  • Electric Cars Are Coming to Hotels Near You - Are You Ready?
  • The transition from gas powered, combustion engine cars to electric vehicles (EV’s), and even hybrids, has been relatively slow. However, later this year, new models with lower price tags, sleeker styling and improved batteries with more range are expected. Couple EV improvements and expanding infra structure with looming emissions regulation, the transition from combustion engine to EV is positioned to accelerate in the near future. Read on...

Robert Allender
  • Eco-Friendly Practices
  • Heeding Albert Einstein
  • Despite decades of effort, hotels continue to use more energy than they actually need to fully achieve their business mission and at the same time fail to extract maximum value from the energy they buy and from the time and effort put into managing that energy use. This article suggests why this is so, and puts forward an approach informed by ideas from Albert Einstein himself. Taking AHLA advice in 1984 would have given the hotel industry 30 years of energy profits; now's the time to avoid a second miss. Read on...

Kevin Thomas Carter
  • Eco-Friendly Practices
  • Sustainability Partners
  • Guests want to know how they're contributing to sustainability, especially if it's already part of their lifestyle. Keeping guests informed about sustainable operations makes them feel involved in the efforts your property is making to have a low negative impact on the environment. Signage, tours of facilities, and online education encourage sustainable behaviors and help guests understand their contributions to your environmental mission. When guests are involved in your environmental efforts, they are better able to contribute to energy and fuel savings by turning off lights and regulating the thermostat, thus increasing your sustainability success. Read on...

Heather  Kolakowski
  • Eco-Friendly Practices
  • The Benefits and Challenges of Food Service Composting Programs
  • Environmental sustainability and the desire to reduce the amount of food wasted are top trends in today’s society. It has been reported that approximately one-third of hotel users consider the “green-ness” of potential service providers when making their purchasing decisions. Composting is one example of the types of “green” practices that customers such as these resonate with and when implemented into its operations can help to enhance the customers’ perceptions of the organization. The following will detail the benefits and challenges of composting and composting programs as well as provide guidance on how to implement one into your operation. Read on...

Zia Siddiqi
  • Eco-Friendly Practices
  • Taking a Step Toward a Greener Hotel
  • How important is sustainability in the hospitality industry? Two-thirds of travelers choose green hotels when booking, according to a recent TripAdvisor study. As the hospitality industry continues to experience healthy growth this year, now is the time for you to re-evaluate if your hotel is as green as it could be. Many hotels will begin to implement green initiatives by starting a linen reuse program or by switching to LED lighting to save energy. But many may not know that creating an Integrated Pest Management (IPM) program can also make for a greener hotel. Read on...

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...

AUGUST: Food & Beverage: Multiplicity and Diversity are Key

Paul Hancock

Vegetables are no longer served as garnishes or accompaniments but, center stage in the dining scene in this day. Plate design and bold flavors are more paramount than ever. The “wow” effect is in full effect. Guests are more eager to try something new more than ever before. It is entertainment, so it has to be great and throughout the dining experience. There is a cultural shift happening right in front of our eyes with vegetables. Vegetables have been the unsung heroes of the plate for many decades. That is changing. Read on...

Robert  Hood

What does a restaurant look like in 2017? To define what a restaurant is is a difficult process and not an easy thing to do considering that foodservice has evolved so much and comes in so many shapes and sizes. In 2017 restaurants are not even defined for having chairs or tables for diners or even want diners to stay after the point of food purchase and the sale is completed. This is the world of the ‘QSR’ or ‘Quick Service Restaurant’ and since it arrived it has changed restaurant culture, our food service experiences on an almost daily basis, and begs the question ‘is QSR the new fine dining?’ Read on...

Chris Ferrier

Many hotels are overwhelmed by the thought of putting together a ‘buy local’ or ‘farm-to-table’ culinary program when they also have to serve many guests. Where do you start? Should chefs contact all the local farms, breweries, wineries, fish mongers, meat and poultry farms in their area? Should they visit each farm? Many years ago, this was what we did; but with 1,200 meals to prepare, often we would clear out the farmers’ goods and still not have enough for what we needed. Read on...

Bobby Martyna

A key trend in hotel development is making the hotel lobby a destination for guests. Where in the past, the focus was primarily on the guest room, moving forward, brands and independents are looking to transform the lobby into a space where guests can socialize, work, snack and dine. In order for the lobby destination to be both compelling and memorable, the retail design, visual merchandising and food selection need to convey what is special about the location and must work together to deliver a surpassing guest experience. Read on...

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board – for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driver’s seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.