Central Texas hotels going green Posted On: Wednesday, Oct. 7 2009 05:23 AM By Matt Goodman
Killeen Daily Herald

For much of its existence, the hospitality industry has provided service with sparse regard to the oft-wasteful output costs that complement housekeeping. But recently, hotels in Central Texas are working to change internal practices while still providing solid service to guests.

Those who stayed in a hotel room multiple nights grew to expect fresh sheets each evening. Finding a fresh glass of ice water on the table in a hotel restaurant was as common as having a napkin. Cooks would get to work early and preheat ovens hours before any food would go in them; it was all convenient, but equally wasteful.

This, officials said, is why Shilo Inn Suites Hotel recently unveiled its "Green Standard" by imploring its locations to be more conscious of these activities while still providing the same standard of service for its guests.

"I'm very much a proponent of recycling and going green," said Troy Summerill, general manager of the Shilo Inn in Killeen. "And as far as the staff goes, they're all for it."

Customers can request to have fresh sheets and towels on multi-night stays. Waiters would be glad to bring a glass of water once a customer asks for it. The cooks are learning exactly how much time an oven takes to preheat and starting from then, rather than hours ahead of time.

$1 billion effort

The much larger Holiday Inn chain is undergoing a $1 billion effort that will transform its signage at 3,200 locations worldwide. The new signs are backed with GE Tetra LED lighting systems, which will save the company $3 million in annual maintenance costs and $1.4 million in energy costs, according to a press release issued last month.

Locally, the chain is also taking steps to reduce costs, officials said.

"One of our energy savings initiatives is to keep our public spaces at a comfortable 74 degrees versus the old days of 65 degrees everywhere," said Nancy Gale, general manager of the Holiday Inn Killeen location. "We also do a daily inspection of our sprinklers to make sure they are all in working order and they are spraying water in the correct direction."

Much like Shilo Inn –which has about 40 locations nationwide – Holiday Inn is working to cut down on its energy use. Guests who choose to forgo fresh sheets and towels each night are even given a discount on rates.

"When you are at home you do not change the sheets every day or use a different towel, so we offer a substantial discount to our guests who forgo daily housekeeping services," Gale said. "It helps the guest's pocketbook, it helps our bottom line, and it helps the environment."

Behind the scenes

Much of this is behind-the-scenes work. Customers won't be in the kitchen at Shilo Inn while the cooks thaw out frozen meat in the refrigerator rather than soaking it in running water. They won't see housekeepers at hotels adding compact fluorescent light bulbs to the repertoire.

But changes are occurring, hotel officials say. Guests just have to be mindful that the services are still available if they ask for them.

"If someone wants a glass of water, we'll certainly get it for them if they ask," said Don Martelli, director of restaurant operations at Shilo Inn. "Or if you would like your towel changed, please put it on the floor … it was routine to change out the towels and now we're giving them options."

Contact Matt Goodman at mgoodman@kdhnews.com or (254) 501-7550.