F & B
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culinary , Americas , and an award-winning chef himself . So last year one property , the Hilton Houston Americas , bought the farm ’ s shrimp . “ We were able to help them grow . We are helping them develop ,” he says . “ It ’ s never going to be a national program , but we can get to a regional program .”
And the cost ? Like most companies interviewed for this story , Hilton declines to get into specifics . Because it ’ s local , the premium isn ’ t high , Ehrler says , and the quality can be better .
“ What we ’ re finding is that you can make the transition at a similar cost or a minimal premium ,” Verstaete adds .
MANAGING SUPPLY The Hilton Singapore was the first hotel in Asia to receive MSC and Aquaculture Stewardship Council certifications for its seafood offerings . At that property , “ we found that we were ordering over a hundred SKUs of seafood alone in different products ,” Verstraete says . “ So in looking into responsibly sourced seafood , you become more efficient in your sourcing , and that brings in savings . We were ordering probably six different kinds of shrimp .”
And while change must happen at the property level , Ehrler says , it can be mandated at the corporate level , and the focus placed on reducing waste at the point of purchase or in the kitchen , by managing production .
Hilton launched a goal in mid-2016 to responsibly source 100 % of its total volume of seafood at owner-managed hotels . Pilots to minimize food waste have been launched on several continents that will be scaled up this year to focus on issues like separation and composting , disposal and donation . “ Once you measure it , you can manage it ,” Verstaete says . “ Going into a chef ’ s kitchen and suggesting things is not always easy ,… but you ’ re going to find ways to better source and prepare , and at the end of the day it ’ s going to drive your food costs down .”
“ When you think about suppliers and vendors ,” he adds , “ we really work together to try and solve these issues . We ’ re not going to solve them by ourselves … We have a responsible sourcing policy that we share with our suppliers and we expect them to abide by it . It ’ s in everybody ’ s best interest .”
CLEAN PLATE club
In 2012 , a kitchen employee at the Double- Tree by Hilton Gurgaon removed garbage cans from the staff canteen to encourage people to put on their plate only what they would finish . “ No Bin Day ” was eventually adopted across all of Hilton ’ s properties in India as a weekly event . Now operating in 135 hotels in Asia Pacific , the practice reduces single-day food waste up to 95 %, according to the company .
HIDDEN
COSTS
The typical hotel owner , given capital and the choice between a lobby refresh or chiller control upgrades , will probably choose the more visible lobby upgrade , says Kevin Goldstein , president of HVS Energy & Sustainability . Luckily , small investments in the kitchen can make a difference . His suggestions :
• Install or replace faucet aerators and update pre-rinse nozzles to cut water use by a couple of gallons per minute
• Clean refrigeration condenser coils and maintain walk-in fridge door seals : Energy cost savings can total hundreds of dollars per unit per year
• Watch the overnight cleaning crew . “ You may have a free-forall on your hands and not even know it ,” Goldstein advises . “ Every light switched on , faucets left running and appliances going . If you don ’ t believe this , try taking a walk through your kitchen at 2 a . m . and see for yourself .”
54 hotelsmag . com January / February 2017