SUBSCRIBER CONTENT PREVIEW
FOR FULL SITE ACCESS SUBSCRIBE NOW or PURCHASE PDF ARTICLE
  • Eco-Friendly Practices
  • Pan Pacific Hotel Seattle Introduces PanEarth Initiative

  • The Pacific Northwest region has always been at the forefront of the green revolution, and at Pan Pacific Hotel Seattle, we felt it made good business sense to offer sustainable services and options that were in line with our customersí wants and needs. Since opening in 2006, the team at Pan Pacific Hotel Seattle has put a significant focus on being globally responsible and on collaborating with our local community. In 2010, we made a mindful decision to implement a property-wide sustainability program called PanEarth.

    The PanEarth program incorporates all aspects of community and environment into corporate decision-making and honors of the triple bottom line: people, planet, profit. The triple bottom line is a set of values and criteria for measuring organizational and societal success based on economic, ecological and social impact. While other hotels often adopt environmentally friendly practices as cost saving initiatives, Pan Pacific implemented the PanEarth program because we truly value sustainable practices and believe that our customers know the difference. After an initial cost benefit analysis, our leadership team concluded that it made business sense to invest in a wide variety of initiatives and we have already seen direct returns from our initial investments. For ...

  • TO CONTINUE READING SUBSCRIBE NOW or PURCHASE PDF ARTICLE

Already a Subscriber?

Login
Email:
Password: Forgot password?
Remember me on this computer

Who Subscribes?

"The Hotel Business Review articles are a terrific source for current hotel industry information and trends".


Donald Trump Jr., Executive VP of Development
Trump Hotel Collection

Hotel Business Review Eco-Friendly Practices

Daylene Stroebe
Joshua  Zinder, AIA
Bonnie Knutson
Sam Small
Cary Tyler Schirmer
Arthur Weissman
Robert Kwortnik
Jim Poad
Coming Up In The August Online Hotel Business Review




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; itís a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.