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April 23, 2005
Training Staff Can Be the Biggest Factor in Conservation
This article is reprinted with permission from Hospitable Climates
A major award-winning pub has achieved a 10 percent saving on energy since signing-up to Hospitable Climates in 2003. Indeed, the achievement contributed to publicans David and Gillian Hayes of the Garsdale Country Inn and Restaurant in Bury, near Manchester [United Kingdom], being named Licensees of the Year 2004 by the British Institute of Innkeeping (BII).
The couple, who have transformed a struggling community pub into a thriving local, were presented with their award -- the equivalent of a pub industry Oscar -- and a cheque for £s;1,000 (US$1,879) by award sponsor Matthew Clark at the Publican Awards ceremony held in London earlier this year.
David Hayes joined Hospitable Climates as a result of reading about the programme in BiiBusiness -- the magazine of the BII, a leading supporter of the Hospitable Climates programme since its extension to the pub and licensed retail trade in January 2003. "The 'BII Licensees of the Year' judges were looking for licensees who had a clear strategic aim on overall profitability using initiatives, such as Hospitable Climates, to enhance the bottom line," explained David.
BII Chief Executive John McNamara said: "I am delighted that David and Gillian have been named as this year's winners. Their endless energy, innovative ideas and boundless enthusiasm for the trade really won the judges over. Recording a 10 percent reduction in energy consumption after only a year of using Hospitable Climates is a fine achievement, and illustrates just how effective the free-of-charge advisory programme can be for the pub and licensed retail industry."
The secret of David's success in saving 10 percent on his energy consumption, based on the Hospitable Climates programme's advice, included:
* The biggest factor -- informal staff awareness training on energy conservation, showing the costs of energy and the simple ways in which it can be used more efficiently
* The heating system being split into two: the production kitchen is now fed from a new Combi boiler which separates the hot water system from the heating system for the building, thus enabling significant savings to be made by being able to turn off, or turn down, the heating system without affecting water temperature. All the heating pipe-work has now been lagged -- further saving energy
* Employing low energy flood and ornamental light fittings for the pub's new car park and rockery
* Lights not being turned on in the pub until 15 minutes before service is due to start
Hospitality Energy Assessment Tool Targeting Waste Series
Energy Measures, Case Study 7
BII Licensees of the Year 2004 Achieve 10 percent Energy Saving Thanks to Hospitable Climates
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Posted by Kit Cassingham
