Editorial Board   Guest Author

Mr. Piraux

Alain Piraux

Director of Food & Beverage, The Peabody Little Rock

In 2011, Alain Piraux was named the director of food and beverage for The Peabody Little Rock. His impressive resume boasts experience in the food and beverage industry from hotels in Tokyo, Japan and St. Thomas in the U.S. Virgin Islands. After receiving his degree in management and culinary arts from Ecole of Hotellerie in Paris, France, Mr. Piraux went on to serve as executive assistant manager of food and beverage at four properties of The Ritz-Carlton chain. He served on a task force for The Ritz-Carlton openings in Jamaica, Puerto Rico and China, as well as various U.S. locations. Prior to joining The Peabody family, Mr. Piraux was the executive assistant director of food and beverage at the Hilton Tysons Corner in McLean, Va. Mr. Piraux's vast experience ranges from executive chef and operation of food and beverage outlets to revenue management, sales and marketing strategies, and facilities renovations. The Peabody Little Rock is a Four-Star, Four-Diamond, Wine Spectator Award of Excellence property within the portfolio of Peabody Hotel Group. Located in the downtown River Market District, The Peabody Little Rock offers luxury accommodations, fine dining, elegant ballrooms and meeting spaces, and the world famous Peabody ducks. For more information, visit www.peabodylittlerock.com.

Mr. Piraux can be contacted at 501-906-4000 or alain.piraux@peabodylittlerock.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.