Vermont Travel Industry Conference - Sustainable Food and Beverage Management Presentation
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Sustainable Food and Beverage Management Personal Purposeful Natural The Story of Hotel Vermont and Juniper Restaurant Todd Comen - Johnson State College Doug Paine - Juniper Bar and Restaurant and BLEU Northeast Seafood Hans van Wees - Hotel Vermont, Burlington, Vermont
description
Presentation notes for Vermont Travel Industry Conference on April 3rd, 2014. Presenters: Todd Comen, Professor in Hospitality Management at Johnson State College, Hans van Wees, General Manager at Hotel Vermont and Doug Paine, Executive Chef Juniper Bar and Restaurant and BLEU Northeast Seafood (both in Burlington, Vermont)
Transcript of Vermont Travel Industry Conference - Sustainable Food and Beverage Management Presentation
Sustainable Food and Beverage Management
Personal Purposeful Natural
The Story of Hotel Vermont and Juniper Restaurant
Todd Comen - Johnson State CollegeDoug Paine - Juniper Bar and Restaurant and
BLEU Northeast SeafoodHans van Wees - Hotel Vermont, Burlington,
Vermont
What does sustainable mean?• Brundtland committee (World Commission on
Environment and Development 1987) emphasizes the element of meeting ”... the needs of the present without compromising the ability of future generations to meet their own needs."
• companies integrate social and environmental concerns in their business operations and in their interaction with their stakeholders on a voluntary basis (Commission of the European Communities 2006).
• Attention to the Triple Bottom Line of People, Planet, Profits
• Cause no unnecessary harm (Patagonia, inc.)VTIC 2014
Purchasing Practices
• Organic, Local, & Bulk Ingredients
• Local Brands
• Recycled Content
• Renewable Energy
• Local Building and Decorating
Materials
• Locally Made FF&E
OutputsProcesses
Eliminate Waste in the System
• Food Handling and Preparation
• Manage the Service Experience
• Meet Evolving Market Expectations
• Train to Standards
• Manage Energy, Water, Materials
• Eliminate Toxic Cleaning Chemicals
Manage Results
• Guest Satisfaction
• Recycle & Compost Solid Waste
• Recycle Waste Water
• Capture Waste Heat
• Profits
Inputs
Individual Food Service Operation
VTIC 2014
American Flatbread Integrates Organic Ingredients, Local Sourcing, and Solar Energy into the Guest Experience
VTIC 2014
American FlatbreadFarm House Tap and Grill
Guild and Company
Commissary
Future Restaurant
Retail DeliEl Cortijo
Farm
Farm
Farm
Farm
Farm
Food Waste Hauler Farmhouse
GroupBurlington Vermont
Compost Operation
VTIC 2014
Sheraton Hotel and Conference Center
Fletcher Allen Hospital
Hotel Vermont Bluebird BBQ
Farmhouse Group
University of Vermont
IBM
Intervale Food Hub
Farmers
Food Waste Hauler
Compost Operation
Local Food System Supply Network
© Hotel Vermont 2014
(c) Hotel Vermont
(c) Hotel Vermont
(c) Hotel Vermont
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(c) Hotel Vermont
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© Douglas Paine
© Douglas Paine
© Douglas Paine
Menu
Design
Seasonality
Flexibility
Price
(c) Hotel Vermont
(c) Hotel Vermont
Purchasing Guidelines•Using brand pillars•Ask and answer: Why?•Seasonality•Not over ordering•Multiple sources for same product•Paying fair prices•Buying directly from farmers and producers
(c) Hotel Vermont
Supplier Relationships
•Being fair and respectful•Interest in knowledge of products•Responsive and flexible accounts payable•Visit where they work
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Preparation •Use scraps in stocks• Infusion• Garnishes• Careful attention to timers• No waste• Don’t over prep
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Storage
•Training•Proper temperature and humidity•Pickles•Limit storage space
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Food Waste Management
Proper separation of compostable products
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Waste Management
•Separate bins for trash, composting and recycling•All-in-One recycling•Break down boxes and crush plastic bottles and cans•Limit use of plastic bags wherever possible
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Shared Responsibility
Part of orientation
Brand pillars
Make it easy
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Giving back to community
•Participate and organize events•Buy direct from local producers•Care about what they do•Be generous and genuine
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(c) Hotel Vermont
Dole and Bailey
Mad River Food Hub
Upper Valley Produce
Sid Wainer & Sons
Black RiverProduce
Farmers
Food Waste Hauler
Compost Operation
Local Food System Supply Network
Waste OilCollection
Bio-DieselProducer
(c) Hotel Vermont
Telling your story using traditional marketing channels
Sample Seven Days Ad
(c) Hotel Vermont
Organization/Publication Promo
Ad size (dimensions)
Times per Year Cost per Ad Yearly Cost Total Notes Deadlines
Seven DaysJuniper Events
1/6 of a page horizontal ( 4.75x3.67) biweekly - 26x
$261 + $50 for color = $311 $7,436
Seven Days
Hotel Vermont events 1/4 page
just for events - 6x $150 $900 $900
BTVHotel Vermont 1/4 horizontal
Quarterly publication $395 $1,580 $1,580 Primarily a BTV airport bilingual publication also in HV bedrooms
Flynn Center
Juniper in Flynn Dining Circle 8-Jan
2013-2014 Season $1,000 $1,000 $600 $600 check, $400 in kind July
Edible Green Mountains Juniper 1/4 vertical
Quarterly publication - 4x $450 $1,800 $1,800 No notes on reach - Hans? Would they do a story on Juniper?
Seven Nights
Corner of Cherry Restaurants, Restaurant Week Advertising
Full page in conjuction with Bleu, Hen of the Wood and Juniper (8x10.5) Once a year
$1800 (spilt with CY and HOTW) $1,800 $1,800 March
Traditional Media Plan
(c) Hotel Vermont
Telling your story using evolvingsocial media channels
Primary methods:Facebook: https://www.facebook.com/JuniperBarRestaurant 3-4 times a week sharing fun events, daily specials, odd menu items, cocktails, general interestTwitter: 3-4 times a weekPinterest: food pictures, events, ideas sharingInstagram: photo contests
(c) Hotel Vermont
Growing Markets For Sustainable Food and Beverage Services
• Foodies– Critical, knowledgeable, experienced, & seasoned
• Cultural Creatives– Artsy, urban, quality conscious, edgy, & discerning
• Localvores– Concerned, Environmental, & Authentic
• Young Professionals– Educated, quick, connected, thorough, & fun
• Lifestyle of Health & Sustainability (LOHAS)• Emerging Markets are:
– Willing to pay more– Want accurate labels and honest answers– Seek authenticity– Interested in exploring new flavors, concepts, and
experiencesVTIC 2014
Fostering a Culture of Sustainability
• Leadership and commitment from the top• Training for everyone• Employee involvement • Green teams• Partnerships• Institutionalize• Set goals• Measure and monitor progress• Track results• Actions speak louder than words
VTIC 2014
Associations and Certifications
• Northeast Organic Farmers Association
• Vermont Fresh Network• Fair Trade Association• Green Restaurant Association
VTIC 2014
Drivers of Sustainable F & B Management
• Focus Menu and Guest Experience on Local Sourcing of Key Inputs
• Develop Purchasing Guidelines and Policies• Reduce Transportation Costs/Emissions• Encourage and Support Local Business
Activity• Develop a Local Supply Network• Financially Commit to Supporting Local
NGO’s engaged in Re-localizing the Food System
• Eliminate Waste in Food Preparation System• Lead by Example VTIC 2014
Contact Information
Todd Comen: [email protected] Paine: [email protected]
Hans van Wees: [email protected]
www.hotelvt.com 802-651-0080 hotelvermont @hotelvermont
41 Cherry Street, Burlington, Vermont
