NASHVILLE, TENN.—The Courtyard Nashville Downtown is anything but a garden-variety hotel. The century-old high-rise in the heart of Music City boasts a completely reimagined lobby with cozy sitting areas and state-of-the-art technology. But what’s on the roof three floors up makes it truly unique among other hotels in downtown Nashville. A new rooftop garden planted in early April is just about ready to bear its first bounty—something that will be music to the ears of diners at The Bistro—Eat. Drink. Connect.General manager Dennis Barber originally pitched the idea of growing basil, cilantro, rosemary, thyme, parsley, jalapeno and cayenne peppers...

SAN LUIS OBISPO, CALIF.—ClearWater Tech, LLC has introduced a new website devoted solely to EcoTex—“The Cold Water Catalyst,” for on-premise laundering. “With the rising popularity and greater acceptance of ozone by companies involved in laundering, we felt now was the time to raise the awareness level another notch,” said Cameron Tapp, President and CEO of ClearWater Tech. “The test feedback we received was very positive, with high marks not only for educating the audience but for the depth of information this site provides. “Ozone is a very effective cold water solution with many across-the-board benefits,” Tapp added. “We organized...

MANCHESTER, N.H.—Xeros, Inc., a subsidiary of Xeros Ltd., the U.K.-based innovator of an ultra-low water cleaning system, will formally showcase its system to the worldwide commercial laundry market at the June 2013 Clean Show in New Orleans.Xeros has installations underway in three distinct segments of the U.S. commercial laundry market—hotel on premise laundry, industrial laundry and retail dry cleaners.The 2013 Clean Show will be held June 20 to 22 at the New Orleans Ernest N. Morial Convention Center. In attendance will be Bill Westwater, CEO of Xeros Ltd., along with several of Xeros’ affirmation partners and industry supporters. Seventy Percent...

CAMBRIDGE, OHIO—On a day very soon Ohio State Park Lodges will be buying most of the food served in its restaurants from sustainable sources, generating zero hazardous waste and significantly decreasing greenhouse gas emissions. At least that is the goal for five Ohio State Park Lodges operated by concessioner Xanterra Parks & Resorts. “Our sustainability practices permeate every aspect of our operations—rooms, restaurants, gift shops, swimming pools, marinas—you name it, and as new technologies and products become available, we take a fresh look at what we are doing to see if we can improve upon it,” said Greg Woodland, regional...

CHICAGO—Conference attendees visited the Organic and Natural Foods Pavilion at the 2013 NRA Show looking for products to help satisfy customers’ growing preferences for such foods. Exhibitors displayed gluten-free and dairy free foods and desserts, naturally raised meats, and specialty teas, all of which have seen increased popularity in recent years. According to the National Restaurant Association’s “What’s Hot in 2013” Chef Survey, locally sourced meats and seafood, locally grown produce, gluten-free cuisine and other health and nutrition-based menu items remain among the top trends in restaurants this year.Operators visiting the pavilion confirmed that they are receiving more requests...

Since its founding in 1989, Green Seal, a not-for-profit organization based in Washington, D.C., has developed standards for more than 375 categories of products and services, from paints and adhesives to cleaning products. These standards are designed to address the environmental and social impacts of a product using a lifecycle approach—considering everything from the raw materials used to make the product to the manufacturing process and the product’s eventual disposal. This evaluation involves independent, third-party testing protocols using state-of-the-art scientific technologies that are internationally accepted. One of Green Seal’s latest standards applies specifically to the hotel and hospitality industries for...

LONDON—The first international restaurant rating system that enables diners to choose restaurants that match their sustainability priorities wherever they are in the world was launched recently by the Sustainable Restaurant Association (SRA). Some of the best restaurants in the world have already completed the SRA rating and a number of others have committed to doing so. Narisawa, the two Michelin-starred restaurant in Tokyo, won the Sustainable Restaurant Award, sponsored by Zacapa, at The World’s 50 Best Restaurants this year, by achieving the highest score among the 50 Best Restaurants to complete the SRA’s new Global Rating survey. Noma, in...

MENOMONEE FALLS, WIS.—Expanding on its line of hot and cold food wells, Alto-Shaam has added a selection of round wells to provide better food storage, display and quality. These hot soup wells use Alto-Shaam’s Halo Heat technology and EcoSmart design to help save on the bottom line.Available in both 7- and 11-quart sizes (6.6 and 10.4 liter), Halo Heat wraps around the food well, radiating from the recessed surface, providing greater ambient surface temperature control. The adjustable thermostat provides hot holding temperature flexibility, and the round well can be used with an existing counter, overhead lighting, and sneeze guard...

OSHKOSH, WIS.—Continental Girbau Inc. recently partnered with RJ Kool Co., a full-service laundry distributor headquartered in Kansas City, Mo. As a result, RJ Kool now provides Girbau Industrial products to high-volume laundries throughout Missouri, Kansas, Southern Illinois and Northern Oklahoma. Girbau Industrial is a brand of Continental Girbau Inc.“We were looking for a top-level manufacturer that shared our same values and commitment to quality,” said RJ Kool’s Tiffanni Sanstra, marketing coordinator. “Girbau Industrial products have filled some voids for us in the industrial market. We are blown away with the quality of these products.”Established in 1961, RJ Kool provides...

TRAVELERS REST, S.C.—EnviroPure Systems Inc., a world leader in the development of alternative technologies for organic food waste disposal, announces the appointment of Stefan Kahl as national sales manager. Kahn comes from the Atlanta division of U.S. Foods, where he has been specialist/category manager of non-foods/equipment & supplies for the past nine years. With a degree in hotel and restaurant management, a diversity of hands-on experience in the hospitality industry and longstanding relationships with key accounts such as Hilton and Marriott, Stefan brings a wealth of marketing knowledge and expertise to the company, which has recently moved its headquarters...