Vermont Travel Industry Conference - Sustainable Food and Beverage Management Presentation


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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)

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Vermont Travel Industry Conference - Sustainable Food and Beverage Management Presentation

  1. 1. 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
  2. 2. 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
  3. 3. 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
  4. 4. American Flatbread Integrates Organic Ingredients, Local Sourcing, and Solar Energy into the Guest Experience VTIC 2014
  5. 5. American Flatbread Farm House Tap and Grill Guild and Company Commissary Future Restaurant Retail Deli El Cortijo Farm Farm Farm Farm Farm Food Waste Hauler Farmhouse Group Burlington Vermont Compost Operation VTIC 2014
  6. 6. 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
  7. 7. © Hotel Vermont 2014
  8. 8. (c) Hotel Vermont
  9. 9. (c) Hotel Vermont
  10. 10. (c) Hotel Vermont
  11. 11. (c) Hotel Vermont
  12. 12. (c) Hotel Vermont
  13. 13. (c) Hotel Vermont
  14. 14. (c) Hotel Vermont
  15. 15. (c) Hotel Vermont
  16. 16. (c) Hotel Vermont
  17. 17. (c) Hotel Vermont
  18. 18. © Douglas Paine
  19. 19. © Douglas Paine
  20. 20. © Douglas Paine
  21. 21. Menu Design Seasonality Flexibility Price (c) Hotel Vermont
  22. 22. (c) Hotel Vermont
  23. 23. 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
  24. 24. Supplier Relationships • Being fair and respectful • Interest in knowledge of products • Responsive and flexible accounts payable • Visit where they work (c) Hotel Vermont
  25. 25. Preparation • Use scraps in stocks • Infusion • Garnishes • Careful attention to timers • No waste • Don’t over prep (c) Hotel Vermont
  26. 26. Storage • Training • Proper temperature and humidity • Pickles • Limit storage space (c) Hotel Vermont
  27. 27. Food Waste Management Proper separation of compostable products (c) Hotel Vermont
  28. 28. 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 (c) Hotel Vermont
  29. 29. Shared Responsibility Part of orientation Brand pillars Make it easy (c) Hotel Vermont
  30. 30. Giving back to community • Participate and organize events • Buy direct from local producers • Care about what they do • Be generous and genuine (c) Hotel Vermont
  31. 31. (c) Hotel Vermont
  32. 32. Dole and Bailey Mad River Food Hub Upper Valley Produce Sid Wainer & Sons Black River Produce Farmers Food Waste Hauler Compost Operation Local Food System Supply Network Waste Oil Collection Bio-Diesel Producer (c) Hotel Vermont
  33. 33. Telling your story using traditional marketing channels Sample Seven Days Ad (c) Hotel Vermont
  34. 34. Organization/ Publication Promo Ad size (dimensions) Times per Year Cost per Ad Yearly Cost Total Notes Seven Days Juniper Events 1/6 ofa page horizontal ( 4.75x3.67) biweekly -26x $261 +$50 for color =$311 8086 color/ 6783 b&w $7,436 Used to promote Juniper in t Hotel Vermont events. Hotel holdai party which will mean advertising. Seven Days Hotel Vermont events 1/4 page just for events -6x $150 $900 $900 BTV Hotel Vermont 1/4 horizontal Quarterly publication $395 $1,580 $1,580 Primarily a BTV airport biling Flynn Center Juniper in Flynn Dining Circle 8-Jan 2013-2014 Season $1,000 $1,000 $600 $600 check, $400 in kind Edible Green Mountains Juniper 1/4 vertical Quarterly publication - 4x $450 $1,800 $1,800 No notes on reach -Hans? W Seven Nights Corner of Cherry Restaurants, Restaurant Week Advertising Full page in conjuction with Bleu, Hen ofthe Wood and Juniper (8x10.5) Once a year $1800 (spilt with CYand HOTW) $1,800 $1,800 Restaurant week advertising promote the Corner ofCherr Traditional Media Plan (c) Hotel Vermont
  35. 35. Telling your story using evolving social media channels Primary methods: Facebook: 3-4 times a week sharing fun events, daily specials, odd menu items, cocktails, general interest Twitter: 3-4 times a week Pinterest: food pictures, events, ideas sharing Instagram: photo contests (c) Hotel Vermont
  36. 36. 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 experiences VTIC 2014
  37. 37. 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
  38. 38. Associations and Certifications • Northeast Organic Farmers Association • Vermont Fresh Network • Fair Trade Association • Green Restaurant Association VTIC 2014
  39. 39. 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
  40. 40. Contact Information Todd Comen: Doug Paine: Hans van Wees: 802-651-0080 hotelvermont @hotelvermont 41 Cherry Street, Burlington, Vermont