Happy Birthday Pineapple

Pineapple celebrates 2nd anniversary in San Francisco

. October 14, 2008

SAN FRANCISCO, CA, October 1, 2007. In the past two years, the idea of 'going green' has gone from a trend, to a phenomenon, to now a way of life for American and global businesses. The number of green products and services has increased exponentially. And the quality of those products and programs, and their bottom-line benefits, improves with each passing day.

For the past two years, Ray Burger, President of Pineapple Hospitality, has been leading the green charge for the hospitality industry, offering an impressive and unique line of environmentally responsible solutions proven to save money and enhance guest satisfaction.

Since founding Pineapple Hospitality in August 2005, Burger has seen Pineapple's roster of products and programs grow to include, among many others, the FreshStay(R)online directory and integrated booking Web site for smokefree hotels worldwide, Environmentally Sensitive AmenitiesTM, the greenSPATM luxury amenity and dispenser system, Customized Linen Re-Use Programs, GuestatTM programmable digital thermostats, high-performance energy- and water-efficient showerheads andthe Nature's MistTM deodorization system.

'I started Pineapple Hospitality after more than 25 years in the industry because I knew we could provide high-quality products and services that would help preserve our planet's precious resources, while also helping hotels bolster their bottom lines, guest satisfaction and loyalty,' Burger says. 'We now have two years of testimony from thousands of satisfied customers that prove we were right. It's just impossible to calculate the time, energy, cost and environmental savings that our hospitality partners, aka Friends of Pineapple (FOPs), realize every day.

'As more hotels move forward with implementing green strategies, what was cutting-edge two years ago is becoming mainstream,' Burger adds. 'Guests now understand and are excited to join in and do their part to preserve the planet, while still receiving a level of comfort and convenience that far exceeds expectations. It's so rewarding to see all of the ingenuity, commitment and cooperation from our partner hotels and suppliers really pay off. I promise we're going to continue to search for and develop, more of these planet-friendly solutions that will help thousands of hotels take their green programs to the next level. There's no telling where we might grow next!'

A Toast From the Tour Guide Burger recently marked Pineapple Hospitality's two-year anniversary with a gala celebration at the Orchard Garden Hotel in San Francisco, one of the properties listed on Pineapple's EcoRooms & EcoSuites hotel directory and booking system.

Stefan Muhle, General Manager of the Orchard Garden Hotel, played host and tour guide to the Bay Area F.O.P.s who came to see firsthand how so many of the company's products/programs have been successfully leveraged, as well as to 'break Pineapple' with Burger in recognition of all that thefirm has brought to the industry.

'We love the fact that there is a consultant and supplier in the industry who has a like-minded approach regarding corporate social responsibility and is helping us moving forward with products and services that provide a better future for us all,' Muhle says.

'As a green hotel, it's important that the amenities we have are consistent with both our green philosophy and level of luxury,' Muhle adds. 'Every successful business these days has a green component in its corporate plans. Pineapple Hospitality is making sure that these companies are walking the walk. When other vendors claim to have effective, green products, I rely on Ray as a resource to ensure the solutions will live up to expectations. Ray knows to stay away from gimmicks. He understands that this isn't just a fad - green is fast becoming the global standard.

'Congratulations to you, Ray. Pineapple is a relatively young organization, but it's already had a tremendous impact. You're definitely on the right path, and really ahead of the green wave,' Muhle adds.

Big On Green ... and Pineapple

Throughout the party, as guests networked, shared new ideas and success stories, and reminisced about how the green movement in the hospitality industry has grown, many of Burger's friends and business partners took the time to share their well-wishes to Burger and Pineapple Hospitality's continued success.

'I met Ray about 1 and 1/2 years ago and since then built a connection on sharing industry expertise and knowledge. He's been incredibly valuable and unselfish in advocating and furthering environmental awareness within our industry. We were proud to support him as a moderator and panelist at the First Green Hospitality Conference.'

Jeff Slye, Director of Environmental Affairs, Kimpton Hotels

'In 2006, we were looking for a shower dispenser and our management company suggested we work with Pineapple Hospitality. What Ray offered us was one of the best-looking dispensers available in our industry and stayed within our price range. Since then, we've learned a lot from each other. We've worked together on the education of our guests about our green program, and the Pineapple products we use. Our guests are eager to go along with our green program, want to learn more - and we're saving money by not buying and throwing away all of those little amenity bottles. We're very happy someone like Ray has a company like this.'

Yuan-Sing Chang, Project Manager, Atman Hospitality Group, developers of Gaia Hotels

'When we met Ray two years ago, we were a brand new company coming over from Europe. Ray was very open-minded and extremely helpful to us. We were listed on his Web site of green solutions and he was able to open doors for us. He put us in front of people such as members of the Florida Green Lodging Program, where we didn't previously have any connections. Ray has a lot of contacts within the industry - everybody knows him! More important, he also has the integrity and credibility to back up everything he says. He knows the right people and he knows green. I wish him the very best as he goes forward. The green industry needs more people like him to do the right thing for all guests and hoteliers alike.'