HotelsMag July-August 2013 | Page 58

F & B : LOCAL SOURCING
Seafood served at Parallel Post at Trumbull Marriott Merritt Parkway in Trumbull , Connecticut , comes from local suppliers such as Norm Bloom & Sons in Norwalk , Connecticut , and Foley Fish in Boston .
have to be active to find [ local producers ],” Martinez confirms . “ But when one farmer starts selling to a large hotel like ours , they ’ re going to go and tell their friends . Then those farmers are going to start to approach us as well .”
Returns on the investment Calculating the ROI of sourcing F & B products locally is hardly an exact equation in every case — although there are instances where the financial upside is clear . Sofitel Legend Metropole Hanoi in Vietnam purchases chicken , chocolate , fruits , vegetables and tea , among other products , from local vendors . Marketing and Communications Manager Nhung Le notes that with 70 % of the local population working in agriculture , suppliers from the area are easy to find , and since imported products bear a high tax in Vietnam , the financial incentive to work with locals is obvious as well . For other hotels , the cost-benefit analysis is murkier . Martinez acknowledges that for Orlando World Center Marriott , ROI can depend on the individual product , but he adds , “ Looking at it from a wide-angle lens , it balances out . You ’ re going to find some products more expensive , and some products less expensive . We ’ ll probably spend 3 % to 6 % more on average [ for local ]. It ’ s really not that big .”
Sometimes local sourcing has auxiliary benefits . At Ocean House , Hostettler says a farm-to-table commitment has generated positive PR for the hotel in addition to generating revenue via classes , lectures and other events related to local F & B products . Many properties focus on their belief in the superior quality of locally sourced fare . “ Guests taste the difference between what we serve and other restaurants that utilize product that is older and processed ,” says Trumbull Marriott ’ s Max . “ Their instinct is that we are doing something right , which fuels the cycle : more guests dine with us , we grow financially , we purchase more from our local purveyors and they support us in turn by choosing us as one of their dining destinations .”
One truth that seems abundantly clear is the farm-to-table “ movement ” is not going away . “ We as hoteliers make trends ,” Martinez says . “ It ’ s up to us to make sure this becomes
The Nam Hai in Hoi An , Vietnam , obtains almost all its vegetables and seafood — among other products — from local suppliers , but provides insulated boxes to some smaller suppliers to ensure hygienic delivery .
entrenched in all our businesses , because it ’ s the right thing to do . It ’ s a better product . We ’ re reducing our carbon footprint . If we all stick to this , trends become habit , and those habits become sustainable and permanent .”
56 HOTELS July / August 2013 www . hotelsmag . com