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)
Vermont Travel Industry Conference - Sustainable Food and Beverage Management Presentation
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. 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. 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. American Flatbread Integrates Organic Ingredients, Local
Sourcing, and Solar Energy into the Guest Experience
VTIC 2014
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. 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
24. 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
25. Supplier
Relationships
• Being fair and respectful
• Interest in knowledge of
products
• Responsive and flexible
accounts payable
• Visit where they work
(c) Hotel Vermont
26. Preparation
• Use scraps in stocks
• Infusion
• Garnishes
• Careful attention to timers
• No waste
• Don’t over prep
(c) Hotel Vermont
29. 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
31. 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
33. 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
34. Telling your story using traditional
marketing channels
Sample
Seven Days Ad
(c) Hotel Vermont
35. 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
36. Telling your story using evolving
social 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 interest
Twitter: 3-4 times a week
Pinterest: food pictures, events, ideas sharing
Instagram: photo contests
(c) Hotel Vermont
37. 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
38. 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
39. Associations and Certifications
• Northeast Organic Farmers Association
• Vermont Fresh Network
• Fair Trade Association
• Green Restaurant Association
VTIC 2014
40. 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
41. Contact Information
Todd Comen: todd.comen@jsc.edu
Doug Paine: doug@hotelvt.com
Hans van Wees: hans@hotelvt.com
www.hotelvt.com 802-651-0080 hotelvermont @hotelvermont
41 Cherry Street, Burlington, Vermont