“The awareness of the customer to conserve the environment is greater, than what’s
being offered right now in the hospitality industry. We hear it from our guests every day.”
Going “green” is no longer a request, but rather a demand. That was the main reason for
Andrea Spiess to finally launch a program for independent operators, that puts all those
concerns and requests under one hat. She launched ECO CROWN Hospitality, a
Franchiser Identity Program, designed for the green-oriented lodging industry, which
does not only include resorts, hotels, motels, Bed and Breakfasts, but also vacation
rentals and timeshare properties.
“Eco isn’t just a trend any longer, it’s a lifestyle. And we in the hospitality industry want
to be for our guests at the forefront,” says Eco Crown founder and president
Andrea Spiess from her Canmore office. For her, with a family history of five
generations in the hotel business, “going green” will save money in the long run
and help the environment.
“Our forefathers knew better – out of necessity. We have to hurry up, before necessity
catches up with us.” Taking all those “green steps” will certainly “take away from
our lazy ways, but we have to bend over again, like our ancestors.”
Eco Crown invites hotels as well a chains to brand as environmentally responsible.
It offers membership in a flagship network with all its services, which include controlling
resources, services, utilities, sales and marketing, products and networking. “Together, we
can help to lower expenses and increase revenue,” she says.
Without paying monthly brand or franchise fees, but just an annual membership bill,
her Eco Crown services are brand recognition without franchising, but offer a 1-800
reservation system, website linking, GDS link, purchasing power, marketing and products
as well as quality control and certification.
Properties, who want to join, must meet green standards, as outlined by Eco Crown.
“We will also help to provide products, to achieve our objectives, “ Andrea Spiess points out.
The supplying industry certainly is ready. “Now we have to be ready for the change and
educate ourselves and our staff. Our guests want that this conserving environment and are
willing to pay for the service.” Going green initially may cost a few dollars, but it will save
money in the long run. “And you will attract more guests.”
“It’s a matter of reorganizing your operation,” she says. Take for example plastic
bags in garbage cans. Not good, says Andrea Spiess, “we should not use any plastic bags
whatsoever.” Another area is water consumption. For as little as $14.95 per
bathroom toilet, the use of water can be reduced by over 40 percent. Other areas of
conservation are breakfast packaging as well as room supplies, she notes. And “air-
fresheners,” in her opinion, are the biggest hoax ever.
Andrea Spiess says, it’s important to also have the “guests participate”. More than
fifty percent of all customers are already quite conscious. They even request, that
their towels are not washed every day, or linen changed every second day.
Guests want to be part of this journey to help conserve.
“The pressure is on us, the hospitality industry. We cannot afford any longer to
exclude environmental features. Our Eco Crown flag, which participating
properties receive, will fly with the winds of change,” Andrea Spiess says.