How to Prevent Waste in Hotel Businesses?

4/12/2018 hotel establishments waste goes

How to Prevent Waste in Hotel Businesses?

When we think of a hotel business, many wasteful examples can come to mind.

This waste is actually a very big problem, and hotel businesses that have become aware of this early have taken precautions about this issue and started improvement efforts.

Open buffets with thousands of varieties, eye-pleasing tables, a wide variety of cleaning products…

 

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In this article, we will talk about what kind of work hotel businesses can do to prevent and improve waste in some areas.

Let's start with the cleaning products in hotels. Half-used shampoos, exposed bars of soap, shower gels that may have never been used, perhaps used once or twice, and similar things. Once the packaging of these cleaning products is opened, it is out of the question to give them to any other customer for further use. In this case, what will happen to these products?

England is the one who noticed this situationThe charity organization called Clean Conscience in , was collecting these products from hotels, recycling them and sending them to refugees and women's associations around the world. So these leftover personal cleaning materials have given hope to people in need of hygiene products all over the world.

 

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Another one can undoubtedly be called food waste. According to TESK research, waste increases 5 times in All Inclusive hotels. Consider that last year, 2.8 billion lira was saved annually by reducing only bread waste, so waste is really serious.

 

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Hotels should also impose a new limitation on this waste, especially the open buffet concept.

At this point, of course, the customer also has an important share, so various awareness activities can be carried out to ensure that customers are also aware of this issue.

For example, in order to prevent open buffet waste in Tokat, a hotel operator introduced a 10 percent discount for those who finish all the food on their plate.

 

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If a hotel business implements the following practices, the benefits will be as follows:

  •  If water service was switched to jugs, 10 thousand glass and plastic bottle wastes could be prevented annually.
  •  If unnecessary plate changes are not made, it can save 15 tons of water per year.
  •  If the choice of portion size and garnish was left to the customer, it could prevent 4 tons of plate waste annually.

    Aren't the numbers striking?

    With this and similar methods, waste, which is a major source of expense for hotels, can be prevented or improved.

    I hope your income statement is much more than your expense statement…