Home Kitchen & Laundry

Kitchen & Laundry

Cooking, cooling, washing and drying all consume large amounts of energy and water. By simply using Energy Star-qualified equipment, a hotel operator can sharply reduce resource consumption. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.

Kitchen & Laundry

Home Kitchen & Laundry
Cooking, cooling, washing and drying all consume large amounts of energy and water. By simply using Energy Star-qualified equipment, a hotel operator can sharply reduce resource consumption. Got news or a story idea to share? Contact Glenn Hasek, editor, at (813) 510-3868, or by e-mail at: editor@greenlodgingnews.com.

Hilton Oak Brook Hills Names Victor Martinez Executive Chef

OAK BROOK, ILL.—The Hilton Chicago/Oak Brook Hills Resort & Conference Center is putting an exclamation point on a multi-year, $25 million property wide transformation with the introduction of a new Executive Chef. Chicago-native Victor Martinez, who’s worked his way up from his father’s bistro as a teen to some of the most respected kitchens in the country, now looks to redefine hotel dining in the suburbs. By bringing an experiential, farm-to-fork culture to culinary operations at Oak Brook Hills Resort, Martinez is setting out to change the way people think about hotel food outside the city. “I see through ingredients, into...

AHLA Releases Results of 2018 Lodging Survey

WASHINGTON, D.C.—The American Hotel & Lodging Association (AHLA) released the results of a comprehensive Lodging Survey, a detailed assessment of advancements in amenities, guest services, sustainability and technology, in addition to other industry trends. This recent survey underscores how hotels advance, accommodate and innovate the guest experience. Consumers can expect seamless transitions between their everyday lives and their lives on the road thanks to increased mobile compatibility, flexible dining options and welcoming accommodations. This comprehensive survey is conducted every two years by industry data provider and AHLA partner STR, renowned for providing premium data benchmarking, analytics and marketplace insights for...

More on Styrofoam as Maryland Nears Statewide Ban

This past weekend my family dined at a Mexican restaurant here in Tampa. The food was just fine and as usual I could not eat the entire meal because of the volume of food given to me. I asked for a to-go box and, as most often is the case, I was given one made of Styrofoam (polystyrene). (The server also automatically gave us plastic straws which we declined.) This website lists some of the reasons Styrofoam is bad for the environment and all of us. Did you know that when paired with liquid and heat, a Styrofoam container’s toxins...

Maryland on Brink of Becoming First State to Ban Styrofoam Food Containers

ANNAPOLIS, MD.—Maryland is on the brink of becoming the first state to ban expanded polystyrene (EPS) foam food containers, as the State House passed a bill that would ban restaurants, grocery stores, and other food providers from using foam food containers because of their harmful impact on the environment. The bill also bans the retail sale of these products. The bill passed 97-38, with bi-partisan support. Following a pro-forma vote from one chamber on the other chamber’s bill, the legislation only needs Gov. Larry Hogan’s signature to become law. Often referred to as Styrofoam, lightweight littered EPS foam food containers...

Green Lodging Adds Trapzilla, Big Dipper Videos to Vendor Videos

ODESSA, FLA.—Green Lodging News has added two new videos to its Vendor Videos section. The first video describes the Trapzilla Super-Capacity Grease Interceptor for grease separation and storage. Trapzilla grease interceptors, solids separators, and sampling ports are designed for easy installation while efficiently dealing with grease and solids waste. The second video describes the Big Dipper for capturing and dewatering kitchen grease. Big Dipper’s complete line of grease traps, solid strainers, and accessories give kitchen operators the tools they need to take control of grease and solids. Big Dipper products use stainless steel wraps and inner corrosion-resistant plastic tanks...

A Fairfield Inn by Marriott in the Shape of a Barn?

You may never see another one like it. The $15 million Fairfield Inn & Suites Fair Oaks Farms in Fair Oaks, Indiana is built to look like a barn. According to nwi.com, Fair Oaks Farms opened the 99-room hotel to cater to wedding guests, those attending special events, and others. Before the new Fairfield was completed, there were no hotels in the immediate vicinity for overnight visitors and wedding parties to lodge. The hotel is directly connected to the farm-to-fork Farmhouse Restaurant and a u-pick-it apple orchard is expected to open soon. a u-pick-it apple orchard that's expected to...

Canada’s Chef Survey Reveals Dining Trends

TORONTO—Plant-based alternatives and paper straws are now some of Canada’s hottest dining trends, while cannabis-infused products are leading the charge for what’s next, according to Restaurants Canada’s 2019 Chef Survey. Each year, Restaurants Canada asks chefs from across the country to identify the industry’s most popular menu items and cooking methods, and share their top picks of what’s trending now and coming up next in restaurants. Here’s what they said is trending right now: Top 10 Hot Trends • Craft beer/microbrews • Sous vide • House-made condiments/sauces • NEW! Plant-based burgers and sausages • Locally sourced foods (Locavore) • NEW! Paper straws • Food smoking • Charcuterie/house-cured meats • Sustainable seafood • Pickling “Canada’s...

Marriott Vacations Worldwide Donates Over 55 Tons of Food

ORLANDO, FLA.—Marriott Vacations Worldwide has committed to the fight to end hunger with its annual Harvest for Hunger food drive. The month-long initiative—which took place from November 1 through 30—encourages associates, owners and guests at participating resorts and Marriott Vacations Worldwide offices around the world to share in the spirit of the holiday season by donating nonperishable food items to benefit local food banks. This year’s donations totaled more than 55 tons—or 110,000 pounds—providing the equivalent of more than 91,500 meals for people in need. The drive once again exceeded its ambitious donation goal, surpassing last year’s collection by...

Quipworks Goes National with GLSand Machine

LOS ANGELES—Quipworks announced the nationwide expansion of its cutting-edge GLSand glass reduction system. Designed for bars, hotels, resorts, and holiday homes, the machine allows owners to easily recycle glass materials into fine sand or grit in just a few seconds. The GLSand system is distributed by Quipworks, which provides sustainable equipment to help the hospitality industry reduce waste, control costs, and ensure a safer environment for customers and crews. The GLSand glass reduction system was introduced with great success at The Ranch at Laguna Beach, a luxury resort in Southern California. Since its implementation, the machine has helped staff at the...

NAFEM Suppliers Roll Out New Products, Feature Time-Tested Equipment

ORLANDO, FLA.—The NAFEM Show, held every two years, wrapped up in Orlando on February 9 at the Orange County Convention Center. More than 600 suppliers featured their latest products to help restaurateurs and hoteliers save money, energy, water and reduce waste. It would be impossible to mention every product showcased in a single article. The following is just a sampling of some cool products found among the many aisles at the show: Bluewater unveiled its Bluewater Pro 400 and Bluewater Spirit water purifier model lines that help foodservice professionals deliver fresh produce, achieve clean glassware and cutlery, and offer coffee...