30 minute read
NEWS
HOTEL AND NEW TRAINING ACADEMY SET FOR EDINBURGH EICC
Plans for one of Scotland’s most sustainable hotels and a hotel school have finally been given the go-ahead by Edinburgh City Council after it approved a revised business proposal by the Edinburgh International Conference Centre (EICC) for a 4 star, 350-bedroom hotel.
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The hotel, is being funded by M&G Real Estate, and developed by the Qmile Group, but will be a Hyatt franchise operated by EICC and it is anticipated it will open in 2024.
EICC CEO Marshall Dallas said: “Not only is the hotel integral to the future of the EICC, but we also see it being a key component in the return of business tourism to Edinburgh. From the very outset, sustainability was near the top of the agenda, it has always been a strong part of our offering as a venue, so we’re pleased to be setting a standard here.”
The educational part of the plan aims to address the recruitment challenges faced by the hospitality industry in Scotland by training up to 200 people a year.
Edinburgh College will work in partnership with the EICC and will play an integral role in the new school and training academy by delivering the courses.
The aim of the new academy is to support people to develop practical skills and combine them with the leadership, digital, language and met-skills to deliver a first-class service.
Marshall Dallas comments, “Overall, we expect the hotel and hotel school to provide significant job creation and economic benefit to the city – which were some of the positive factors outlined to the City of Edinburgh Council when they reviewed the revised business case.”
Audrey Cumberford MBE, Principal and CEO at Edinburgh College is delighted, “The hotel training academy is an exciting development for the city, and will help to deliver future skills in the sector, a sector which is in need of a boost following the pandemic. The vision of the EICC team, along with multiple city partners, means we will be able to build a unique training centre in the heart of Edinburgh, creating a pipeline of talent in the region.
“The partnership with EICC represents an example of how colleges can work with industry partners to form a symbiotic relationship. By working with the EICC we are able to collaborate on the training that is available and ensure that we are effectively addressing any skills gaps and training the workforce of the future. We are excited to get started!”
George Gordon, EICC’s Chair, said, The EICC Hotel School which will be run in association with Edinburgh College is an exciting new model of education, training and development which will bring forward much-needed professional recruits into the industry subsequent to the heavy losses of both Covid-19 and Brexit to the workforce. It will also secure the long-term future of the EICC, a venue that is internationally renowned for its amazing services and facilities which generates much-needed kudos and income for the city.”
Crowne Plaza Edinburgh bought by Castleforge Partners
The Crowne Plaza Hotel in Edinburgh has been acquired by London-based property investment firm Castleforge Partners, which acquired the Bruntsfield Hotel in the city as well as the Hilton Hotel in Cardiff earlier this year. Axiom Hospitality has been appointed to manage all three assets. The 97-room hotel, located near the newly re-developed St James Centre, will undergo a full refurbishment before being re-launched in March 2022.
Matt Lederer, Hotel Acquisitions Director for Castleforge Partners commented, “We are thrilled to add the Crowne Plaza to our portfolio of hotels. It is in a prime location in one of the most exciting areas of Edinburgh and we are looking forward to working with Axiom and IHG Hotels & Resorts to bring the best out of this hotel for guests, staff and investors alike.
“Now is a particularly exciting time to be investing in hotels as the tourism industry shows signs of recovery from the pandemic and we will continue to seek exciting investment opportunities in this space.”
Alex Pritchard, Co-CEO of Axiom Hospitality said, “We are pleased to be working with Castleforge once again on their latest hotel acquisition, particularly in Edinburgh as it is known for having some of the most sought-after hotels in the world. We are looking forward to repositioning the hotel, making it an exciting place to work, and welcoming guests from across the UK and abroad.”
The Waldorf Astoria Edinburgh – The Caledonian and Guerlain Spa win at World Travel Awards
Following on from being voted as Scotland’s favourite city centre hotel at Conde Nast Traveler’s Readers’ Choice Awards, the Waldorf Astoria Edinburgh – The Caledonian and Guerlain Spa have received three prestigious accolades in the 2021 World Luxury Hotel and Spa Awards and the 2021 World Travel Awards.
The World Luxury Hotel and Spa Awards recognise luxury accommodation and spas across a diverse range of categories, with over 300,000 international travellers voting each year while The World Travel Awards acknowledges and celebrates excellence across all key sectors of the travel, tourism and hospitality industries.
General Manager of Waldorf Astoria Edinburgh – The Caledonian, Dale MacPhee said:, “We are absolutely thrilled to receive these three incredible notes of recognition, and would like to thank our outstanding guests for their support, especially during such a difficult time for the hospitality industry.
“I am extremely proud of the challenges that our team has overcome this past year, and it is due to their hard work, dedication and passion for creating truly memorable guest moments that this recognition is possible. ”
“Throughout an extremely challenging 18 months for the hospitality industry, Waldorf Astoria Edinburgh has remained dedicated to ensuring unforgettable guests experience for all visiting the iconic Edinburgh hotel, and featuring a number of bespoke at home experiences and charitable contributions to the surrounding community. “
The Jura Hotel, which sits next to the Jura Distillery in the Islands main town of Craighouse, has been put up for sale.
The 17 bedroom hotel is the only public hotel and bar on the island and includes the 5-bedroom owner’s house, It is on the market for £1.2m. The property includes two bars/restaurants, staff accommodation, an alfresco terrace and “Shack” servery.
Turnover is around £880k per year and it is being marketed by Graham and Sibbald.
Lesley and Neil McGown have sold the East Haugh House hotel and restaurant in Pitlochry after 33-years. The hotel will now become a family residence.
On a social media message, the couple said, “We cannot begin to find the words to thank each and every person who has crossed our paths over the 33 years since we opened. So many became life-long wonderful friends and loyal customers, and we are truly grateful for your custom and love.
“When we bought East Haugh in 1989 we had such a passion and vision to create something guests would want to return to again and again, a place that was a home from home with the very best food and produce in the area. We are so proud to have achieved is and to have had some of the most wonderful colleagues working with us to bring this vision to life.”
SOMETHING FISHY GOING ON IN BLYTHSWOOD SQUARE
Kimpton Blythswood Square Hotel is launching a new restaurant celebrating the best of Scottish seafood.
The new restaurant will be serving hand-dived scallops to Cumbrae oysters and platters of shellfish.
Opening on Monday 15 November, ‘iasg’ [pronounced ee-usk, the Gaelic for fish], will also be hosting DJ weekends.
“We’re excited to introduce iasg to the Glasgow food scene with a new menu focused on celebrating Scotland’s finest seafood,” said Mafalda Albuquerque, General Manager for Kimpton Blythswood Square Hotel. “We care about Scotland’s coast and waters, so it was important to us to commit restaurant iasg to a progressive sustainability policy for sourcing our seafood – and we hope to lead the way in Glasgow after COP26 by considering sustainable practice at every point in our guest journey. We’ll be serving only hand-dived or creel-caught shellfish, sourced in waters where there is a healthy supply, and promising to work with their suppliers to guarantee traceability.
“iasg restaurant will also be donating £1 from every bill to The Firth of Forth Lobster Hatchery, a conservation and educational charity and the only operating hatchery in Scotland, working to repopulate lobster stocks at North Berwick harbour.”
The hotel will also be offering a smaller menu at its shell bar, with ‘iasg weekends’ signalling the return of live DJs to the hotel.
NEW OWNERS TAKE ALCOHOL OFF THE MENU AT STROMNESS HOTEL
The Stromness Hotel on Orkney has taken the somewhat unusual step of banning the sale of alcohol to customers and guests. The move comes following the sale of the hotel to Paymán Investments who are investing in the hotel with a rebrand and a fresh look.
The rebrand sees the hotel adopting a wellness theme, hence the decision not to sell alcohol, although guests will be able to bring their own alcohol when attending private functions.
The hotel will introduce be introducing a health focussed range of experiences following the renovations. These will include hot tub soaks and yoga sessions as well as lymph drainage massage.
In another change, the hotel will also stay open throughout the winter season. CEO Na’ím Anís Paymán said, “…We are working hard to make life healthier and more sustainable for the community, the local economy and the environment around .”
Paymán Investments also owns the Douglas Arms Hotel in Castle Douglas.
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A hotel for golf lovers ...
Grey Harlings Hotel, in Montrose, has been put on the market through Christie & Co for £750,000. The family-run hotel overlooks the world’s fifth-oldest golf course, the historic Montrose Golf Links, and is a short walk from the town’s beachfront. The boutique hotel has a lounge, bar and restaurant, beer garden that accommodates 60 guests and a car park. The ground floor features a small gym, which has the potential for conversion back to a double room if required. “Our clients have owned Grey Harlings Hotel for over 15 years and the business enjoys multiple revenue streams, operating as a hotel with a bar and restaurant, whilst the guest lounge area also provides an income stream for small functions and events. The business has a large following on Facebook and Instagram and also boasts fantastic reviews on TripAdvisor and Google.” The hotel is being sold at a freehold price of £750,000.
RADISSON RED GLASGOW RECEIVES FIRST SCOTTISH GREEN KEY AWARD
In a month during which climate change has been front of mind, Glasgow’s Radisson RED hotel has achieved the distinction of being the first hotel in Scotland to receive a Green Key award from Keep Scotland Beautiful.
The accolade recognises the steps the 174-bedroom hotel has taken to reduce its impact on the environment.
The hotel was visited by trained assessors, who produced a report which was then verified by a national and independent Green Key Jury. The report highlighted multiple areas of best practice including an effective recycling system, the use of local food produce, bike parking and an electric vehicle charge point. Graham Chalmers, Curator Radisson RED said, “We’re thrilled to become the first hotel in Scotland to gain Green Key accreditation and have our environmental commitment recognised. From giving energy back to the grid to operating robust recycling programmes, we implement sustainable initiatives throughout the business.”
Barry Fisher, Chief Executive at Keep Scotland Beautiful, said, “We are delighted to award Radisson RED as the first hotel to gain Green Key accreditation in Scotland. Our assessors have seen that the hotel has a clear commitment to sustainability and takes action to reduce its impact on our climate.
“We are delighted to be offering Green Key in Scotland and encourage tourism and hospitality establishments across the country to secure the multiple benefits of a green recovery from COVID-19 by partnering with us through this internationally recognised programme.”
Janie Neumann, Sustainable Tourism Manager at VisitScotland said: “This is a fantastic achievement by Radisson RED and we welcome its commitment to reduce its impact on the environment.
“Climate change is one of the biggest challenges facing the tourism sector and is now, more than ever, on the minds of our visitors. It is through the commitments of businesses like Radisson RED that we will create a long-lasting sustainable tourism destination which will protect the environment and benefit visitors.”
Green Key is owned by the Foundation for Environmental Education and operated in Scotland by Keep Scotland Beautiful. Finn Bolding Thomsen, International Green Key Director at Foundation for Environmental Education (FEE) said, “Green Key is an internationally recognised and respected eco-label for the tourism sector and has been awarded to over 3,200 establishments in 65 countries.
“We are excited to see Radisson RED in Glasgow join the international Green Key family and urge tourism establishments across Scotland to use the well-proven framework as a pathway to environmental excellence and sustainable operation.”
World Hotel Brand adds two Inverness Hotels
Ness Walk Hotel and the Kingsmill Hotel, both part of the Kingsmill Hotel Group have joined the WordHotel brand following on from Ten Hill Place Hotel which launched earlier this year. The hotels will now be branded Kingsmill Hotel WorldHotels Elite, Ness Walk Hotel WorldHotels Luxury and Ten Hill Place Hotel, WorldHotels Distinctive
Mark Stanley, head of hotel development & retention, BWH Hotel Group, said, “The Inverness properties are perfect examples of BWH Hotel group having brands to suit every hotel and every traveller. Luxury is a huge target market for us in 2022 and 2023. We have been extremely busy over the summer months talking to independent luxury hotel operators who are keen to know more about World Hotels powered by BWH Hotel Group. It’s new, it’s exciting and we will take that traction into next year.”
PLAN ‘B’ REQUIRED FOR BELLEISLE HOUSE
South Ayrshire Council will have to come up with a plan B for fire-ravaged Belleisle House after no partner was found for its £12.5 million plan to restore the historic building as a hotel.
The B-Listed building in Ayr was ravaged by a fire in 2019 after a worker’s blowtorch accidentally set fire to the roof which set off a chain of events that lead to the council buying it back.
After being refused permission for demolition, the council were advised by Historic Environment Scotland to look at reinstating the building as a hotel or look at an alternative use.
Around a year ago, a report outlined options for renovating the property into a hotel/function venue with up to 20 rooms and 200-capacity function space costing in the region of £12.5m - a figure which would require a joint venture including public and private investment.
In June a tender for the plan was advertised nationally and, despite extending the original four-week advert by a further four weeks, no bids were made from the 14 notes of interest.
The reasons provided by the companies for lack of interest included an unwillingness to commit to a 25-year partnership with the council, others who did not have the level of experience for the nature of the contract, and those who wanted to take on the development but not the operation of a hotel.
Councillors will now be asked to choose a way forward on the Belleisle project.
MCMILLAN FAMILY PUT HOTELS ON THE MARKET AFTER 60 YEARS
After more than 60 years of welcoming guests to their hotels, the McMillan family have put their hotel group, of the same name, up for sale. The group which has been family-run across three generations includes North West Castle in Stranraer, Cally Palace Hotel & Golf Course in Gatehouse of Fleet and Fernhill Hotel in Portpatrick.
Douglas McMillan, Managing Director of McMillan Hotels, commented, “Nobody was expecting the world to take the turns it has over the last couple of years, but having come through a global pandemic and emerged stronger and more resilient than ever, the family believes that now is the right time to set the wheels in motion to sell the business.”
“The hotels were trading well before Covid, and have been trading exceptionally well since re-opening. The coming years should also be strong as more people choose to staycation in this beautiful rural region, with its clear open roads, stunning countryside and sandy beaches. In the meantime, it will be business as usual. The McMillan Family will continue to work hard for the future of their hotels and look forward to welcoming many more visitors to Bonnie Galloway.”
“Our family has welcomed our guests for over 60 years and we are determined to hand over the reins to the right people, ideally who will have demonstrable plans to nurture and invest in the business in the coming years. The company is in good shape and we are in no rush to sell.”
Most of the thirteen grandchildren have worked in the hotels at one time or another, but over the years, as they have all grown up, it has become clear that the next generation have all chosen to follow different career paths.
Staff have been informed that this process has begun, and Graham + Sibbald Chartered Surveyor and Property Consultants have been appointed as agents for the sale. The aim is to pass on this much-loved family business to the best possible future custodians. “
Tomatin Trading Gets Green Light For £12m Development
The Tomatin Trading Company is pressing ahead to deliver its £12 million retail & leisure development at the Tomatin junction on the A9 following a legal victory over Tomatin Distillery, which had objected to the use of the name Tomatin.
The development consists of a 99 bedroom hotel, a 200 seater restaurant, four retail units, a fuel filling station, and a farm shop, the development will showcase a range of local Highland food and drink suppliers.
Entrepreneur William Frame, the businessman behind the development, said: “We are delighted with the court’s verdict, and can finally, after a two-year delay, look forward to kicking off this important development,” he said.
“Our focus now shifts to announcing our build team, together with finalising our financial team. We are keen to get started as soon as we can, and feel that we have assembled a unique and proactive team which will work collaboratively together.”
“Never have the new opportunities, jobs and investment in this area been more needed as the economy looks to recover from the ravages of the Covid19 pandemic,” said Mr Frame.
“Our development is an opportunity to create what’s known as a DIOR, a Destination In its Own Right, a high quality “stop off” of choice for both tourists and locals from all over the Spey Valley, Inverness, and the surrounding area.”
Simon Bath, formerly of the Carnegie Club at Skibo Castle, is to be General Manager of The Tomatin Trading Company. He said the business would look to work in partnership with, local suppliers, artisan producers and visitor attractions in the area, “Even before Covid19, the industry was seeing a customer with a far more discerning taste, looking for a destination which gives a food and drink offering second to none.
“Furthermore, this customer wanted the highest quality retail experience, drawing on both local and national brands, coupled with the finest service a hotel can offer. We want to give them the very best of the region here at The Tomatin Trading Company, with our hotel offering true Highland hospitality, together with the most outstanding breakfast!”
CRERAR HOTELS REWARDS EMPLOYEES WITH £150,000 FROM FAIR FUND
More than 200 employees at Crerar Hotels are set to benefit from a newly revised Fair Fund this month which will see each of them receive a top-up to their wages of around £1,000.
The cash reward comes from its newly revised ‘Fair Fund’. which was made up of guest contributions. The group introduced an optional 10 per cent service charge at each of its properties, giving guests a simple way to reward team members for outstanding service and since June the fund accumulated £150,000.
The payment is quarterly, meaning associates who are now on or above Minimum Living wage will receive regular Fair Fund payments to top up their wages.
Hotel team members stand to earn approximately £1,000 on top of their annual salaries, with their Fair Fund payment being proportionate to the number of hours worked during the last three months. For some chefs, this amounted to a £2,000 top-up for three months of excellent service.
The ‘Fair Fund’ quarterly pay-out comes just months after Crerar Hotels launched a tranche of brand-new employee lifestyle benefits, and committed £1m to talent attraction, retention, and development via the Crerar Academy.
Chris Wayne-Wills, CEO of Crerar Hotels, said, “All of our team members work incredibly hard to deliver first-class, authentic Scottish hospitality, so we wanted to give guests a simple way to reward this that would result in a completely fair, transparent structure.
“The Fair Fund ensures that staff receive a pay-out which is proportionate to the hours they work and means that those working behind the scenes are also rewarded for their hard work.
“We’ve made the system completely transparent so all team members can see who has earned what in each quarter and absolutely every penny contributed by guests is given to our deserving employees.”
The Fair Fund will be paid out quarterly, and guests have the choice to opt in or out of the service charge. There is no charge for breakfast or rooms.
Pictured: Bethan Moore, a F&B supervisor at the Golf View Hotel*& Spa in Nairn. She said, “The Fair Fund payment is an added top-up which will allow me to treat myself and family.”
GLENEAGLES EDINBURGH TOWNHOUSE SET TO OPEN IN 2022
The anticipated opening date for the new Gleneagles Townhouse in Edinburgh is now Spring 2022.
Gleneagles move into Edinburgh, it’s first every city outpost, has been subject to a few building delays, as the developers turn the A-listed former bank building in St Andrews Square, into a new 33-bedroom townhouse. The Gleneagles Townhouse will also have a two bars one of which is called The Note Burning Room, and the other is the much anticipated rooftop bar, Lamplighters.
The Townhouse will also have a 140 cover restaurant called The Spence, as well as gym facilities and work spaces.
The venue will not be exclusivley a Members Club, although it is rumoured that membership sales have done very well, but it will also welcome non-members too.
It was only last month that the Accor and Ennismore completed their deal to create a lifestyle joint venture. Accor became the majority owner of the new entity which Sharan Pasricha said heralded a “new chapter for Ennismore”. He said the business was now “the largest and fastest growing lifestyle hospitality company.”
SCORES HOTEL CLOSES UNTIL 2023
The Scores Hotel in St Andrews which was bought by Wirefox, the Northern Ireland based property investment company and Links Collection Capital in June, has closed the hotel for a major refurbishment.
The 36-bedroom hotel will now not reopen until 2023 and staff have been made redundant.
HILTON COMPETITION PUTS DISHES ON THE MENU
Hilton’s annual Flavour and Flair competition, which challenges its food and beverage team members across Europe, the Middle East and Africa to come up with a drink or dish idea, has delivered four new creations that will be added to the menu at Hilton Glasgow and Waldorf Astoria Edinburgh - The Caledonian.
The winning creations include The Belle Provence, a six-layered sponge cake, tiered with a combination of fresh rosemary, sweet almond and juicy apricot compote by Chef Ankit from Hilton Salwa Beach Resort & Villasin Qatar. Chef de Partie, Pedro Caetano from Conrad Algarve in Portugal won with The Rainbowl, a blueberry salmon, quinoa and black chia, salty granola and a range of exotic vegetables and fruits which creates the rainbow effect.
The Hilton Prague’ mixologist Andrea Volajova created The Simia Sour Cocktail that features a range of fresh botanicals of gin, lemon and cranberry juice, topped off with egg white foam, while a new mocktail, The Zinggreen Frost, comes from Bartender Mohammed Hassan from Hilton Hurghada Plaza in Egypt.
Emma Banks, Vice President of F&B Strategy & Development EMEA, said: “For over a century we have been serving up industry firsts, from the Pina Colada to the Red Velvet cake. By galvanising our talented team members with the Flavour and Flair competitions, it inspires them to create the next big dishes, that will help us lead trends for the next century.”
CRIEFF HYDRO FAMILY OF HOTELS CELEBRATES STAFF WITH A SMILE
Crieff Hydro Family of Hotels team members celebrated their successes recently at the group’s annual Smile Awards at The Melville, their newly opened events space.
The evening had a Willy Wonka theme, and staff were presented with a golden ticket upon entry and the theme also included candy canes, sweet stalls and even Oompa Loompas.
Stephen Leckie, Chairman and CEO of Crieff Hydro Family of Hotels, said, “The Smile Awards is very much about celebrating and rewarding our fantastic teams and individuals throughout the group who have continued to shine through an extremely difficult time.
“We wanted to create a fabulous night to remember for everyone involved and we are delighted with the outcome. Our ethos at Crieff Hydro Family of Hotels is just that - family - and it was fantastic to get everyone from each of the hotels together to celebrate a special night – a night for them.
The awards included eight different categories and were spread across each of the eight hotels, which includes Crieff Hydro, Peebles Hydro, Murraypark hotel in Crieff, The Park Hotel in Peebles, Taypark House in Dundee, The Isles of Glencoe, Ballachulish Hotel and Kingshouse Hotel, also in Glencoe.
The full list of winners is as follows: The Simple Award – Josh Wellum, Lee Morrissey, Antonin Boisseau, Craig Green, Kayleigh Cooper and Scott McNeil; The Memorable Award - Alvaro Leguizamon, Roxana Liliana Vida, Steffi Clark, Stacey McDonald and Saphia Wallek; The Independent Award - Careen Kahn, Daniela Dobre, Dora Barah, Jennifer Scrim and Molly Law; The Lean Award - Gavin Hunter, Ryan Hogg, Zsoltne Siska and Jodie Broddell The Engaging Award – Sandra Sanchez Navarro, Diana Lopez, Laura Raeburn and Dawn Hunter; Employee of the Year – Florin Diaconu, Zaneta Falharova, Helen Brown, Tunde Rigo (IOG, Clem King and Greg Chisholm; Manager of the Year – Ashleigh Pink, Catherine Bull, Colin Grieve, Laszlo Csegedi, Joan Adams and Stuart Cairns; Team of the Year – Housekeeping / Self Catering at Crieff and Murraypark, F&B at Peebles Hydro, Grounds Teams at the West Coast hotels and IT/Finance at BP.
Ingliston Country Club and Hotel embrace technology with Zapaygo for a seamless guest experience
Ingliston is an award-winning 90-acre picturesque, equestrian, conference, and wedding venue, with boutique hotel, luxury lodges and restaurant.
With such a large site, comprising the many aspects of the Ingliston experience, there are multiple points at which guests may wish to place an order or make a payment. From checking out after a stay in one of the luxurious rooms or lodges, to paying for a delicious meal in their stylish Palomino’s Restaurant and Cocktail Bar.
Zapaygo is a lifestyle app that allows consumers to order and pay for food, beverages and merchandise. Zapaygo’s main focus is the hospitality, sports, and leisure market. Zapaygo have worked in partnership with Ingliston to plan, implement and roll-out a tailored order and payment solution, to perfectly match their needs.
Paul Fraser CEO of Ingliston Country Club and Hotel said: “For us, working with Zapaygo is about providing our guests a seamless ordering and payment experience across our business. It should be simple and intuitive for our visitors, no matter which aspect of Ingliston they are with us to enjoy. Having a partner like Zapaygo means our guests can focus on their time at Ingliston and not have to interact with different payment systems as they move through the hotel, restaurant and our other world class facilities.”
Elliot Hall, Founder and CEO of Zapaygo, said: “Ingliston is a flagship project for Zapaygo in Scotland. Zapaygo provide a solution that is suitable for, and tailorable to, any business where ordering and payment is required. Our flexibility is our strength. Once Zapaygo is in place, it is a seamless system. One, central point for ordering and payment across an entire business; no matter now diverse, or specialised.”
Paul Fraser concluded: “We are confident we have chosen the right partner in Zapaygo. At Ingliston, it is all about guest experience. We will always seek new ideas, innovations and tools to give our guests the very best.”
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FIVE STEPS TO GOING GREEN
BY SUSAN YOUNG
We have never talked more about climate change and Cop26 has certainly opened everyone’s eyes just a bit further. However, if you ever needed a reason to get on board and embrace sustainability and carbon reduction – surely it must be the coverage of the demonstration in Glasgow by mainly youngsters supporting the move to a greener way of life. These youngsters are the customers of the future and they will be looking for businesses that share the same ethos.
One of these businesses is the Radisson Red which became earlier this month. This will also show up on Google’s travel search – it now will highlight Eco-hotels around the world.
Below we have highlighted just some of the things you can do although I would imagine many of you will already have a few in place. There are too many to cover in one feature... so for the foreseeable future, we will continue offering up tips to our readers. But here are the first few.
DITCH THE PLASTIC KEYCARD
Key cards are plastic waste. There are now plenty of alternatives with new cards made from recycled PVC, PVC with enzymes that will break it down quickly, wood fibre, paperboard, and more. Or you could do what Siberia Hotel did recently – they have put in digital key technology – OpenKey. Siberia Director Stuart McPhee, comments, “OpenKey is now live, allowing our guests the option to skip check-in and head straight to their rooms. We are the FIRST hotel in Scotland to be using this software, and we are looking forward to seeing how it improves the guest experience and streamlines check-in processes.”
GO GREEN FOR PURCHASING
Opt for biodegradable, non-toxic products in sustainable packaging. From lightbulbs to cleaning supplies, all paper products and paint.
Look to replace your existing equipment with energy-saving appliances like commercial fryers and ice machines, ovens, dishwashers, freezers, and refrigerators. Older-model washing machines which should be swapped out as soon as possible with models that conserve energy and water.
AUTOMATE CONSERVATION IN ROOMS
You may put cards out reminding guests to reuse towels, but technology can also help. Smart showers limit the length of showers to a pre-set time, you could install room sensors that automatically detect light levels, increasing and reducing the bulb brightness.
While you could add thermostats with occupancy sensors which adjust accordingly. The way technology is evolving guests could use apps to change the settings to suit themselves.
You could also utilise IT to collect data about guest consumption patterns, then use the data to adjust energy outputs, whether at a whole-hotel level or an individual room level.
CHANGE YOUR MENU AND INCLUDE MORE MEATLESS OPTIONS
One of the most effective things we can all do is reduce our meat consumption. Many hotels have already added more meatless options, but it is something all hotels could do – adding in more plant-based choices. Or why have meat-free Monday? Also, buy locally – apart from the saving on miles and therefore fuel, research shows that the local economy benefits from the economic impact of the cash recirculating locally.
REDUCE FOOD WASTE
Zero Waste Scotland has revealed that just one kilogram of food waste produces the same volume of deadly carbon emissions as landfilling 25,000 500ml plastic bottles. Even when you take into account the entire life cycle impacts of the production, transport and energy used to produce food compared to plastic, 1kg of food has the same carbon emissions as 150 plastic bottles – that’s around 4 bags for life full. To raise awareness it is currently championing Glasgowborn photographer Rankin who has turned his lens on food waste as part of an open-air photography trail in Glasgow which features alluring but alarming images created from everyday food destined for landfill.
Unused or leftover food can be donated to various local and national food banks and programmes.
And why not try and cut down on garnishes – ask the customer if they want it? Another innovative solution to food waste would be to offer senior portions for pensioners.
Breakfast buffets, which were reduced drastically over the pandemic, actually showed how much food waste could be reduced by offering breakfast to order. However staff shortages have meant that they have made a comeback – but going forward these could be reduced. When Crieff Hydro took part in a trial to track food thrown away in its main Meikle restaurant, they put in a smart meter it identified the areas to focus on were the breakfast and lunch buffet. Subsequently, the hotel reduced food thrown away through various measures
On average 21% of food waste arises from spoilage; 45% from food preparation and 34% from consumer plates. Just 12% of all food waste is recycled.
All hospitality businesses should have a food waste reduction measurement programme.
We will have some sustainability practices for you next month … however don’t exaggerating: If you’re only implementing one or two sustainability initiatives, that doesn’t make your hotel green; rather, it makes you a hotel with one or two sustainability initiatives. Customers recognise that too.
HIT ANNUAL DINNER
IT HAS BEEN A WHIRLWIND OF EVENTS FOR HIT - AND THE HIT TEAM MUST BE EXHAUSTED. BUT WHAT A GREAT NIGHT WAS HAD BY ALL AT THE GLASGOW HILTON WHERE THE GOOD AND THE GREAT CELEBRATED ITS ANNUAL DINNER. THEY ALSO RAISED OVER £42,000 FOR THE INSPIRATIONAL HIT SCHOLARSHIP PROGRAMME.
