Thoughts into action.

I’ve been blogging a lot about sustainability in hospitality lately. With good reason, its an issue and to some degree a trend. Personally I have been working with diligence to implement good practices in my own workplace and businesses. This coupled with a current program I’m taking on sustainability in business, the micro and macro effect. Basically it doesn’t matter if your a corporation earning $450,000,000 or a small restaurant owner doing $500,000 per year. |The point is starting to change your thinking….a paradigm shift if you will. I think a lot of people believe it’s to difficult, expensive or they just don’t understand they impact we have as hoteliers/restauranteurs. The truth is, if you investigate, the benefits financially and personally are positive and far outway how we currently operate our affairs. For more information, follow this link.