Sustainable practices are not just environmental hooks, they can also act as cost-saving exercises. As the hospitality industry looks toward welcoming guests once again post Covid-19, we look at four ways to reduce expenditure without upfront costs.
Put simply, sustainability means natural ecosystems can continue to support life and provide the resources that meet the needs of the present and future generations. Clearly, the tourism and hospitality sector puts increased pressure on these resources. However, sustainability is more than environmental management; it is also about economic progress and social development. The 17 Sustainable Development Goals (SDGs), developed by the UN, are a good way to start this discussion.
However, your top management needs to determine which SDGs to focus on to fulfill all their sustainability objectives and align with their business. With a clear set of guidelines, the challenge of integrating authentic, sustainable development into your operation can be broken down into manageable pieces.
Restaurants and hotels have had to re-evaluate nearly aspect of their operations over the past few months. Among these are the disruption of regular supply chains, both through restricted movements from goods coming from overseas, and suppliers who tragically haven’t weathered the storm.
Now one focus for hotels should be assessing reliable supply chains to avoid disruption to food and beverage, equipment for operational runnings plus a ready supply of necessary products when establishments reopen. These may be from overseas for specialist technical food and beverage equipment, yet for food supplies, supporting local businesses can be a real winner.
Ensuring local companies stay afloat not only maintains/increases jobs in the community, it also contributes to the aesthetics of the neighborhood. Boarded up store fronts and rundown areas will not draw tourists or diners when travel restrictions ease. If hotels and restaurants can source food and beverage, equipment for cleaning plus in-room toiletries locally, it should be a beneficial scenario all round.
With new food suppliers on board, it will be the ideal opportunity to alter restaurant menus. This gives chefs the chance to overhaul current dishes and slimline what is on offer, making it easier to prep and reducing costs of excessive food purchasing.
Giving chefs a real creative outlet will also push them to make a success out of their new ideas and dishes. Restaurants can boost profit margins, which are notoriously low on food, by adding low-cost dishes. Increasing inventive vegetarian dishes might even convert meat-eaters, and non-meat dishes will rank far higher in the sustainability stakes (less methane and prime forest chopped down to farm animals).
Using food and beverage equipment that gives chefs a creative outlet, such as live cooking stations, can also be a magnet for new diners. Being inventive doesn’t mean higher costs, it means looking at what you have and giving it a twist.
Assessing food waste and then cutting it is one of the major headaches for restaurants. Luckily, new food and beverage equipment technology can change that. Winnow is helping chefs to track and cut food waste with its new website and app. Being able to increase returns on investment by 1,000 percent in a year is something that Winnow claims it can do.
On top of that, reducing portion sizes, which in the US are notoriously large, reduces costs and waste, helping with sustainable practices. Globally, 30 percent of food is wasted, yet by cutting portion sizes, having better stock rotation and better management of food supplies, there is the chance to cut greenhouse gases by 70 billion tons.
This isn’t referring to a non-vegetarian option, but to hotel asset managers. Restructuring how to carry out maintenance on food and beverage equipment and appliances throughout the hotel is a core ingredient of a sustainable investment strategy. Opting for a ‘sustain and maintain’ approach is a proven way of lowering maintenance costs.
Instead of deferring maintenance until food and beverage equipment and hotel machinery needs serious expenditure, predicting and preventing these issues can ease up cash flow. Companies that use predictive measures reduce maintenance costs, energy and disposal costs.
All in all, there are numerous measures which can bring beneficial results to hotel operations which have sustainability at their core. Being sustainable can be economical.
Create inspiring, beautifully illuminated rooms. Review our wide selection of stylish contemporary lamps for living room, bedroom, bath and kitchen—and get enlightened about modern design.Company profile
Stay up to date with our newest collections, latest deals and special offers! We announce new collection every three weeks so be sure to stay in touch to catch the hottest pieces for you.