Eco-Friendly Practices
Ken Hutcheson
  • Eco-Friendly Practices
  • Preparing Your Hotel Landscape 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 entrance ways, 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...

Ronald Harrison
  • Eco-Friendly Practices
  • Pest Management During a Renovation
  • In the age when reviews are a Tweet away and websites such as TripAdvisor leave a long trail of guest comments, hoteliers are under increasing pressure to keep properties up to guests’ high standards. While a quick coat of paint or a new set of furniture can often keep a hotel looking great for a while, eventually every hospitality professional has to manage a major renovation. Ultimately, renovations will enhance your property’s value and improve guest experience, but the process can be chaotic as you try to provide a great guest experience during major construction. Read on...

Grace Kang
  • Eco-Friendly Practices
  • Bringing Hotel Owners Together to Establish Sustainability
  • It’s that time of year when everyone is working hard towards their ambitious new year’s resolutions. Here’s one more I would like to recommend hotel owners and operators to put on their list for 2017. Join the Hotel Owners for Tomorrow (HOT) coalition to help advance sustainability for the hotel community. HOT is a no-cost initiative, bringing hotel owners, hotel brands, management companies, industry bodies, and other supporters in hotel development to build awareness and get the important discussion of sustainability started among the hotel community. Read on...

Grace Kang
  • Eco-Friendly Practices
  • A Look at Green Lodging Trends in 2016
  • The Green Lodging Trends Report 2016 launched last month with the objective to catalyze green practices and innovation across the hotel industry worldwide. The report is a result of a survey open to all hotels around the world regardless of service type, location, segment or size. One of the main benefits to the participants was the ability to benchmark against its peers on over 100 sustainability related best practices. Each participant received a confidential compare report showing the uptake of best practices, segmented by global, region, country, city, service type and hotel type, where applicable. The result was the production and release of the Green Lodging Trends Report 2016, which summarizes data collected from 2,161 hotels located in 44 countries. Read on...

James Gieselman
  • Eco-Friendly Practices
  • A Path Towards a More Sustainable and Efficient Energy Management System
  • Start discussing a technical topic and watch as people’s eyes glaze over, even if those people are fully aware that it’s something they should be paying attention to. Embarking on a path toward a more sustainable and energy efficient hotel operation qualifies as one of these ‘glazed’ subjects, so to eliminate any possibility of eyelid fatigue, let’s talk about this extremely important issue in terms of something just a bit more fun - golf. Read on...

Michael Barbera
  • Eco-Friendly Practices
  • Nudge Guests, Reduce Expenses and Save the Environment
  • Most hotels have a sign in each bathroom that ask the guest to be environmentally friendly by reusing their towels. When a guest re-uses their towels, the hotel saves money on laundry expenses, which includes a reduced use of water. However, many hotels find these signs to be ineffective. The cards cost a fee to print, and they use employee resources for placement in the rooms, but hoteliers find little to no return on investment for these paper signs. Read on...

Ken Hutcheson
  • Eco-Friendly Practices
  • How to Overcome Common Irrigation Challenges
  • As hoteliers, you rely on your irrigation systems to help protect the investment you’ve made on your property’s landscape. It is critical for the overall health and appearance of your landscape that the irrigation system is properly installed, operated, and maintained. Otherwise, your system is at risk of wasting water and damaging your property. Scheduling a technician to perform routine maintenance checks can ensure early detection of a problem, increase the efficiency of your irrigation system, and conserve water. Here are three common challenges grounds managers often face with their irrigation system, and how technicians overcome them. Read on...

Larry  Gillanders
  • Eco-Friendly Practices
  • Strategies to Enhance the Water Quality Coming Into Your Building
  • Americans are increasingly concerned with their water quality. But you should be, too. You may not even know that your property could be liable for delivering lead-contaminated water to guests. But what causes high lead levels in water, anyway? What actions can you take to ensure your hotel’s water is safe and healthy? How do insurance companies leave you liable? This article will help provide vital knowledge about the current lead problem and how you can make your property’s water safe. Read on...

Mark  Sisson
  • Eco-Friendly Practices
  • Want a Better Guest Experience? Make Clean Visible.
  • In 2012, my business partner and I invented a line of self­cleaning surfaces for healthcare facilities which we named NanoSeptic because they were based on nanotechnology. We knew hospitals were having a challenge with hospital­acquired infections (HAI), some of which were being spread through contact with high traffic touch points. So our mission was to deliver an actual health benefit, creating healthier hospital environments by creating self­cleaning surfaces for places that had the greatest chance of cross contamination. We never dreamed that these surfaces would be adopted by other industries, and more surprisingly, why they would be adopted. We found that the visible nature of the products fundamentally change how people viewed the concept of “clean.” What we came to understand was just how scared people are about the cleanliness of public facilities and how much their perception of a facility changed when a visible indication of cleaning efforts was present. Read on...

Pat Copps
  • Eco-Friendly Practices
  • Five Hotel Amenities That Are Attracting Uninvited Guests
  • Travelers are often looking for a hotel that provides a home away from home with a few extra perks. Your hotel’s amenities can be a key selling point and distinguishing factor for your property. And while these amenities can appeal to business and leisure travelers alike, certain amenities present increased pest pressures too. It’s crucial to pay special attention to high-traffic areas, especially those with food or water present as these are main pest attractants. Read on...

Joseph Ricci
  • Eco-Friendly Practices
  • A Case Study in Hotel / Laundry Relationships
  • Good relationships with all vendors in a hotel’s supply chain are critical for smooth, efficient operations. With laundry, the stakes are higher than with many others; encountering stained linens or being forced to wait for towels can sour a guest’s experience of a hotel. In this article, we take a close look at what a great hotel-laundry relationship looks like through a case study of the relationship between a large hotel and their commercial laundry contractor. We identify the principles underlying this successful partnership and what it means for hotels looking to close an on-premise laundry or select a new laundry provider. Read on...

Ken Hutcheson
  • Eco-Friendly Practices
  • How to Create a Comfortable Landscape Environment for Guests
  • Making guests feel comfortable during their stay is a critical part of a guests’ overall experience. Whether they’re traveling for business or pleasure, hoteliers to create the right environment—from the interior to the exterior—to satisfy guests’ expectations and make them feel at home. For example, business travelers are looking for clean and efficient features, while vacationers are looking for features that will help them unwind and relax. Read on...

Jennifer Moon
  • Eco-Friendly Practices
  • How Climate Change Will Affect Hotel Procurement
  • While there are still US Senators who insist climate change is a hoax , the planet is less patient when it comes to winning or losing that argument. The effects on the ecosystem of human-driven activity to date are being felt now and will only intensify in the coming years. There’s an increasing amount of media coverage around climate change topics that all emphasize a sense of urgency and near doomsday-like outlooks for many industries and destinations: warmest winters ever experienced, faster rising sea levels, and global food insecurity. In the private sector, we find the rhetoric is shifting towards strategically addressing climate change issues. Read on...

Patricia  Griffin
  • Eco-Friendly Practices
  • Recycling Textiles
  • I attended the “Re-Think Waste” Massachusetts recycling meeting, and was absolutely blown away by a session on textile recycling. I’m sharing with you what I learned, and hope you too will consider making textile recycling as important as we all make paper, aluminum, plastic and glass recycling. Fleece, flannel, corduroy, cotton, nylon, denim, wool and linen. What can you do with these fibers when you’re finished wearing them, sleeping on them or draping them over your windows? One way to benefit both your community and the environment is to donate used textiles to charitable organizations. Most recovered household textiles end up at these organizations. Read on...

Andrea Pinabell
  • Eco-Friendly Practices
  • Expanded Sustainable Seafood Programming Has a Far-Reaching Impact
  • Every day, each of us make what seem like routine decisions that actually have a profound impact on our planet. Among these decisions are our choices in food and beverages – specifically seafood – which have much farther reaching implications than one might imagine. The kinds of seafood we select affect the health and diversification of rivers and oceans as well as the economic well-being of fishermen and their families, especially in remote resort areas, creating a ripple effect on our human health, river, reef and ocean ecosystems, our communities, our local economies and our business. Read on...

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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.