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TRAVELERS REST, S.C.—T&S Brass and Bronze Works announces the release of their ECR-D0810-107, a new ChekPoint Rinse Faucet and spray head. The ECR-D0810-107 combines the reliability of ChekPoint faucets with the rinsing ability of B-0107-series spray heads for use in ware washing applications. The faucet features a rigid 90° riser and B-0107 spray head attached via a 360° swivel, making it easy for users to direct the rinse spray.
RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, has unveiled its redesigned UW 85-160-pound hardmount washer-extractors. “Our renowned UW45 and 65 hardmount washer-extractors design has now been extended to complete our UW series and meet the demand for larger capacities,” said Bill Brooks, National Sales Manager for UniMac. “Our 85- and 160-pound machines are equipped with cutting-edge technologies that competitors simply cannot deliver, maximizing throughput and saving more on utility costs than ever before.”
STAMFORD, CONN.—Westin Hotels & Resorts unveiled the next stage of its year-long Westin Well-Being Movement with the announcement of two new nutrition-focused partnerships with SuperChefs and The Juicery and the newest member of the brand’s Well-Being Council, dietician Ashley Koff RD.
CHICAGO—Hyatt Hotels Corp. announced a global initiative to increase procurement of responsibly sourced seafood at Hyatt hotels, starting with an initial goal of responsibly sourcing more than 50 percent of their inventory by 2018. As a part of this effort, Hyatt will also work toward purchasing more than 15 percent of its seafood supply from fisheries or farms that have been certified by the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC). This is the first phase of a long-term seafood sustainability strategy in partnership with World Wildlife Fund (WWF), a leading global conservation organization, to build on Hyatt’s existing environmental stewardship. The partnership also focuses on enhancing the sustainability of seafood sourcing at Hyatt hotels by eliminating the procurement of highly vulnerable seafood species. “We are deeply focused on improving the health of our planet and our communities by implementing sustainable practices, and we hope that this effort to responsibly source more than 50 percent of seafood purchased by our hotels by 2018 will set a new standard for the hospitality industry,” said Mark Hoplamazian, President and CEO of Hyatt Hotels Corp.
RIPON, WIS.—UniMac, a leading provider of on-premises laundry equipment, announced Super Laundry as its 2013 Distributor of the Year award recipient. For more than 40 years, UniMac has presented one of its distributors with this award.
BEACON FALLS, CONN.—Lanier Bone has been named the new Project and Sales Support Engineer for Lavatec Laundry Technology. Bone, who has 17 years of industrial laundry services experience as a sales engineer and general manager, will be based at the corporate office in Beacon Falls, Conn. and reports to LLT President Mark Thrasher.
BEACON FALLS, CONN.—Tapping into 27 years of successful laundry operations, development and consulting experience that began at one of the largest and automated laundry facilities in the United States—the Walt Disney Company in Orlando—Lavatec Laundry Technology (LLT) has hired Keith Ware as Vice President of Sales.
NEW YORK—The Nyman Group of Scottsdale, Ariz. and Las Vegas, and Robert Rippe & Associates of Minnetonka, Minn., have been selected as the winners of the International Hotel, Motel + Restaurant Show’s 2014 Foodservice Pioneering Concept. The foodservice consulting groups’ “BOWLS—Food That’s Good For You!” concept will be built to a scaled working model on the exhibit floor during the IHMRS, November 9 to 11, and will host demonstrations throughout the Show.
NEW ROCHELLE, N.Y.—The Radisson Hotel New Rochelle is undergoing almost $2 million in updates to improve the energy efficiency of the 10-story, 129-room property. According to Colby Brock, General Manager of the hotel, the first phase of the renovation included replacing all PTAC units with new, more energy efficient versions with digital controls. The second and most expensive part of the renovation—one costing about a million dollars—was the replacement of the boiler plant with one with digital controls. That upgrade is expected to reduce energy costs by $250,000 a year, gas consumption by more than 35 percent, and emissions by 750 tons annually. “The direct digital control system allows us to have more zones, or more points of control, which enables us to adjust specific areas of the property,” Brock says.
WASHINGTON, D.C.—The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry. Created by the NRA’s Conserve sustainability program, the report, “Spotlight on Sustainability: Expert Tips from NRA Show 2014,” features tips, trends and real-world advice from industry experts who appeared at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.
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