The Nova Scotia Tourism Human Resource Council encourages Industry support of World Tourism Day activities in Nova Scotia taking place at the NSCC's new Waterfront Campus in Dartmouth. This year's theme is "Tourism Opens Doors for Women".
This year the Tourism Management students of Nova Scotia Community College with the support of industry are celebrating World Tourism Day from 6pm until 8 pm in the cafeteria of the new NSCC Waterfront Campus. This event will feature an accomplished and informative panel of professional women from the tourism industry in Nova Scotia.
World Tourism Day in 2007 is an occasion to celebrate women's achievements in the tourism sector and stimulate continuous action in support of UN's 3rd Millennium Development Goal: Promoting Gender Equality and Women Empowerment.
The main purpose of World Tourism Day is to foster awareness among the international community of the importance of tourism and its social, cultural, political and economic values.
The timing of World Tourism Day is indeed particularly appropriate in that it comes at the end of the high season in the northern hemisphere and the beginning of the season in the southern hemisphere, when tourism is of topical interest to hundreds of thousands of people worldwide from all walks of life and to tourists and the operational sector in particular.
For more information on the event, please contact Marc Simard at NSCC 491-4819 or marc.simard@nscc.ca
Author: Lynn McDonagh Hughes
Organization: Nova Scotia Tourism Human Resource Council
E-mail: lmh@tourism.ca
Monday, September 24, 2007
Wednesday, September 19, 2007
Canadian Couples Struggle to Re-connect
September 18, 2007
A new Expedia.ca(TM)/Ipsos-Reid survey shows that Canadian couples need to take a break - and get away together.
More than half (54 per cent) of couples in a committed relationship have not vacationed together in the past year, including 16 per cent that have never taken a vacation with only their better half! Yet, Canadian couples know they need to make time to getaway together - 73 per cent of Canadians see vacations as an opportunity to rekindle the fire in their relationship while eight in ten Canadians agree that vacations remind them of the qualities they like best in their partner.
Sun, surf and starting a family
Vacations have been known to provide the perfect intimate setting for couples to get reacquainted with each other. Recent trends indicate couples are now putting family planning in the mix and taking vacations to a whole new level by incorporating them into these personal milestone moments. One in ten couples (9 per cent) has taken a creation vacation, using the vacation as an opportunity to get away from the stresses of everyday life to conceive a child. Twelve per cent have taken a babymoon, one last adults-only vacation before a baby is due to arrive!
Connecting with your partner on vacation - and not the office
Though most (51 per cent) couples bring communications devices like cell phones or PDAs on vacation, almost all (95 per cent) overwhelmingly disagree that they give more love to these devices than their partner. Atlantic Canadians may be the least focused on their better half as they lead the nation (35 per cent) in "always" taking a communications device on vacation. Quebecers, on the other hand, may be the least distracted as a whopping 55 per cent indicate they "never" take a device like a PDA or cell device on vacation with their partner.
Separate vacations for some?
While most Canadian couples are struggling to take a trip with their special someone, others feel that taking a vacation from their partner is important. Nearly four in ten (38 per cent) of Canadians take separate vacations from their significant other. According to Wood, if vacation expectations and interests differ, a separate vacation can complement a couple's getaway to ensure each partner's needs are met.
Planning the trip that's right for the relationship
Canadians seem to enjoy the act of planning the vacation almost as much as taking it. Two thirds (63 per cent) of couples say they research and book their vacations together. Expedia.ca(TM) makes it easy to plan and book an adults-only vacation this fall with the Adult Getaway Sale.
Details at www.expedia.ca.
Author: Niki Hirschmann
Organization: Edelman
E-mail: niki.hirschmann@edelman.com
A new Expedia.ca(TM)/Ipsos-Reid survey shows that Canadian couples need to take a break - and get away together.
More than half (54 per cent) of couples in a committed relationship have not vacationed together in the past year, including 16 per cent that have never taken a vacation with only their better half! Yet, Canadian couples know they need to make time to getaway together - 73 per cent of Canadians see vacations as an opportunity to rekindle the fire in their relationship while eight in ten Canadians agree that vacations remind them of the qualities they like best in their partner.
Sun, surf and starting a family
Vacations have been known to provide the perfect intimate setting for couples to get reacquainted with each other. Recent trends indicate couples are now putting family planning in the mix and taking vacations to a whole new level by incorporating them into these personal milestone moments. One in ten couples (9 per cent) has taken a creation vacation, using the vacation as an opportunity to get away from the stresses of everyday life to conceive a child. Twelve per cent have taken a babymoon, one last adults-only vacation before a baby is due to arrive!
Connecting with your partner on vacation - and not the office
Though most (51 per cent) couples bring communications devices like cell phones or PDAs on vacation, almost all (95 per cent) overwhelmingly disagree that they give more love to these devices than their partner. Atlantic Canadians may be the least focused on their better half as they lead the nation (35 per cent) in "always" taking a communications device on vacation. Quebecers, on the other hand, may be the least distracted as a whopping 55 per cent indicate they "never" take a device like a PDA or cell device on vacation with their partner.
Separate vacations for some?
While most Canadian couples are struggling to take a trip with their special someone, others feel that taking a vacation from their partner is important. Nearly four in ten (38 per cent) of Canadians take separate vacations from their significant other. According to Wood, if vacation expectations and interests differ, a separate vacation can complement a couple's getaway to ensure each partner's needs are met.
Planning the trip that's right for the relationship
Canadians seem to enjoy the act of planning the vacation almost as much as taking it. Two thirds (63 per cent) of couples say they research and book their vacations together. Expedia.ca(TM) makes it easy to plan and book an adults-only vacation this fall with the Adult Getaway Sale.
Details at www.expedia.ca.
Author: Niki Hirschmann
Organization: Edelman
E-mail: niki.hirschmann@edelman.com
Thursday, September 13, 2007
My Vacation History
A personal reflection by faculty member Scott McKellar
Here is a very short summary of my journey as a tourist. As a young fellow my family went camping a few times around the province and we took a couple trips to Ontario to visit my father’s family. As I got older I worked from the age of 15 every day of the summer until I graduated from university. I took one week off to go camping with my girl friend (got engaged on that trip). I had spent a few weekends with the boys at a concert or camping in PEI, but basically my travels were limited to the Maritimes.
My first real trip took place in grade 12. My trip was during December and I missed the last two weeks of school. We were about 30 in number (from two schools) and we joined about 1,200 British kids for a Mediterranean cruise. We stopped at London before flying to Italy (Taranto) to get on the SS Uganda. We went to Egypt, Cyprus, Santorini, Istanbul, and Athens. When I got back it was Xmas vacation and I met my wife for the first time during that holiday period.
During university I was on the soccer team and also on the campus paper as a writer. This allowed me to go to all 4 Atlantic Provinces, Quebec twice, Ontario and Edmonton – where we lost in the Canadian soccer finals.
In the first few years after getting married we went to Bermuda, Florida twice and then Dominica Republic when it was still visited by more Canadian than Americans. We went to the DR with another couple and it rained for the first four days, so we each called our work place and took another week off. We had to leave the resort but had a great time in the little tourist town of Sosua.
We did not go anywhere for about five years, while my wife went to university. She graduated a year after I started with the College and we have been travel bugs since. I have been fortunate that in my work with the College I have been invited to participate in conferences as an attendee and as a speaker. The College has sent me to NFLD twice, NB and PEI twice each, Toronto twice, Springfield Massachusetts and for one week in the Yucatan (Mexico).
My wife and I have traveled once across Canada and the States for nine weeks and also drove to Florida twice for Xmas. We began traveling to Sandals resorts and went to Bahamas on the first trip in 97. We took a day trip to Eleuthera, and promised ourselves to go back. Also with Sandals we have been to Cuba, Jamaica 3 times, St. Lucia, and back to the resort outside of Nassau. We went to two other resorts in Mexico and Dominican Republic…but once you have been to Sandals, you have been spoiled by the best.
We took a trip in the middle of the summer in 1998 to Eleuthera for two weeks and hurricane Floyd came right threw town a year later. We have taken two vacations to Long Island also in the Bahamas chain, at which point we started thinking about buying land. We decided to go back once more to Eleuthera and everything fell into place. When made a decision to buy on the next return trip and in 15 months we had a small house. Since then we have returned 4 times as the small details of the house were finished.
I have many stories and adventures that I could write about each trip. If I had to choose my top three it would be my Grade 12 Mediterranean trip, the two week stay in Dominican Republic; and the first two week summer trip to Eleuthera, which we repeated this summer in our new house.
I would love to hear from each of you on what your favourite vacation was…and why.
Here is a very short summary of my journey as a tourist. As a young fellow my family went camping a few times around the province and we took a couple trips to Ontario to visit my father’s family. As I got older I worked from the age of 15 every day of the summer until I graduated from university. I took one week off to go camping with my girl friend (got engaged on that trip). I had spent a few weekends with the boys at a concert or camping in PEI, but basically my travels were limited to the Maritimes.
My first real trip took place in grade 12. My trip was during December and I missed the last two weeks of school. We were about 30 in number (from two schools) and we joined about 1,200 British kids for a Mediterranean cruise. We stopped at London before flying to Italy (Taranto) to get on the SS Uganda. We went to Egypt, Cyprus, Santorini, Istanbul, and Athens. When I got back it was Xmas vacation and I met my wife for the first time during that holiday period.
During university I was on the soccer team and also on the campus paper as a writer. This allowed me to go to all 4 Atlantic Provinces, Quebec twice, Ontario and Edmonton – where we lost in the Canadian soccer finals.
In the first few years after getting married we went to Bermuda, Florida twice and then Dominica Republic when it was still visited by more Canadian than Americans. We went to the DR with another couple and it rained for the first four days, so we each called our work place and took another week off. We had to leave the resort but had a great time in the little tourist town of Sosua.
We did not go anywhere for about five years, while my wife went to university. She graduated a year after I started with the College and we have been travel bugs since. I have been fortunate that in my work with the College I have been invited to participate in conferences as an attendee and as a speaker. The College has sent me to NFLD twice, NB and PEI twice each, Toronto twice, Springfield Massachusetts and for one week in the Yucatan (Mexico).
My wife and I have traveled once across Canada and the States for nine weeks and also drove to Florida twice for Xmas. We began traveling to Sandals resorts and went to Bahamas on the first trip in 97. We took a day trip to Eleuthera, and promised ourselves to go back. Also with Sandals we have been to Cuba, Jamaica 3 times, St. Lucia, and back to the resort outside of Nassau. We went to two other resorts in Mexico and Dominican Republic…but once you have been to Sandals, you have been spoiled by the best.
We took a trip in the middle of the summer in 1998 to Eleuthera for two weeks and hurricane Floyd came right threw town a year later. We have taken two vacations to Long Island also in the Bahamas chain, at which point we started thinking about buying land. We decided to go back once more to Eleuthera and everything fell into place. When made a decision to buy on the next return trip and in 15 months we had a small house. Since then we have returned 4 times as the small details of the house were finished.
I have many stories and adventures that I could write about each trip. If I had to choose my top three it would be my Grade 12 Mediterranean trip, the two week stay in Dominican Republic; and the first two week summer trip to Eleuthera, which we repeated this summer in our new house.
I would love to hear from each of you on what your favourite vacation was…and why.
Tuesday, September 11, 2007
Commentary GLobal Ethics and the State of the Future
by Rushworth M. Kidder
"How can ethical considerations become more routinely incorporated into global decisions?"
The derisive answer, of course, is that they can't be. Even so noteworthy a Cold War diplomat as George Kennan opined that there is no place for "the carrying over into affairs of state of the concepts of right and wrong" -- because, he argued, "state behavior" is not "a fit subject for moral judgment."
But that was in 1952. As a register of how far we've come in 55 years, look at a report launched this week at the United Nations Bookstore by the World Federation of United Nations Associations. Titled "2007 State of the Future," by Jerome C. Glenn and Theodore J. Gordon, it centers on fifteen "Global Challenges." The eleventh in a series of annual reports, it reflects what the authors describe as "the cumulative and distilled range of judgments from nearly 2,400 participants" around the world.
Predictably present on this list of challenges are global sustainability, population growth, disease control, the gap between rich and poor, ethnic conflicts and terrorism, transnational crime, and the status of women. More surprising is number 15, abbreviated by the authors as "global ethics" and using, as its chapter title, the question quoted at the top of this column.
There's nothing goody-goody about this chapter's ethical analysis. While the tone of the overall report is in part optimistic -- noting that life expectancy, literacy, and gross domestic products per capita are increasing, while infant mortality and global conflicts are decreasing -- it is also sobering, warning of global warming, rising sea levels, the need to create more fresh water, the payment of more than $1 trillion a year in political bribes, and the presence of "more slaves in the world now than at the highest point of the African slave trade," most of them women in Asia.
In like manner the chapter on global ethics is clear-eyed. Some downside points:
"The speed at which the fabric of life has begun to change seems beyond the ability of most people and institutions to comprehend, leading to ethical uncertainties."
"Globalization and advanced technology allow fewer people to do more damage and in less time than ever before."
"Religions and ideologies that claim moral superiority give rise to 'we-they' splits."
"Some [in Asia and Oceania] do not believe there are common global ethics, and maintain that the pursuit to create them is a western notion."
But it also cites the rise of corporate ethics indices and civil society forums, along with the World Bank's effort to list unethical companies and the more than 2,000 businesses that have joined the U.N.'s Global Compact, pledging to "use global ethics in decisionmaking." It also notes explicit efforts to develop global ethics, singling out the Universal Declaration of Human Rights, UNESCO's Universal Ethics Project, the Commission on Global Governance, and the Institute for Global Ethics. (Disclosure notice: Report co-author Theodore J. Gordon is an emeritus board member of IGE.)
How can global ethics be bolstered? The report's concise summary calls for "more effective ways to control lobbying, reduce greed and self-centeredness, encourage honor and honesty, promote parental guidance to establish a sense of values, reduce barriers to the freedom of inquiry, encourage respect for legitimate authority, support the identification and success of the influence of role models, implement cost-effective strategies for global education for a more enlightened world, make behavior match the values people say they believe in, and spread the Olympic spirit."
But if there is a single theme reverberating throughout the report, it is the need for better decision making. If, as the authors suggest, global complexity is outrunning the capacity of our current management systems, then new decision-making systems may be needed in the future. Today's national decision makers, however, "have not been trained in the theory and practice of decisionmaking," much less in any system that prompts them to contemplate "the ethical considerations of their decisions." Needed, say the authors, is "formalized ethics and decision training for decisionmakers," which they say "could result in a significant improvement in the quality of global decisions."
At bottom, however, the state of the future does not depend simply on better individual decision makers. It requires a wholesale evolution in culture. "It is increasingly clear," the authors conclude, "that cultural change is necessary to address global challenges." If this report is any indication, that change has begun already. In George Kennan's day, nobody would have thought to connect global decision making with ethical considerations. That connection is now central to what U.N. secretary-general Ban Ki-Moon, describing this report, calls "invaluable insights into the future for the United Nations, its Member States, and civil society."
©2007 Institute for Global Ethics
Excerpted from Ethics Newsline ™
(www.globalethics.org/newsline/)
A publication of the Institute for Global Ethics
From the September 10, 2007, issue:
Monday, September 10, 2007
Hey Kermit, Being Green Is Getting Easier (Part I) - By Lee Simon
With a melancholy melody in the background, our muppet friend shared with us through song that being green was not easy. In fairness to Kermit the Frog, his plea may have been accurate back then. But times have changed. Being green is getting easier. It is becoming more popular. And, dare I suggest, it is even becoming profitable. friend shared with us through song that being green was not easy. If you have not already noticed, the green movement has - to use a current buzzword - 'tipped.' Environmentally conscious policies are further penetrating the hospitality industry with every passing moment. Hotels and restaurants alike are working to implement green practices. Environmental sensitivity will have a profound effect on the way that hospitality facilities are designed, built, and operated over the next decade. Experts have concluded that humans are consuming one-third more natural resources and ecological services than the earth can regenerate in a sustainable manner. In other words, we are running an ecological deficit. It is time to further explore what we can do as members of the hospitality community to implement existing practices, and, where possible, take the initiative to develop new practices on our own.
Three-Legged Approach
In my view, there are three key components to a green initiative for any hospitality and foodservice operation. First, there are the operational practices and decisions. Second, there are the building related practices which have been developed by other industries and which can be readily adopted. And finally, there are the initiatives, both operational and building related, which are specific to the hospitality industry. These are programs and practices that we as the hospitality industry must develop - because no one knows our industry better than we do.
In this installment, I want to focus on the first leg of this three-legged stool - operational practices. I have chosen to incorporate a selection of facts that will likely convince you of the importance of this issue, and certain practices that you can implement immediately. The next installment will address opportunities for exploring the hospitality environment, and developing our own industry-specific initiatives.
Operators - Could You Help Me Place this Call?
The beauty of these operational initiatives is that they require little investment or modifications to existing facility for implementation. They can be started almost immediately. In conducting my own research, I came across a simple pamphlet from the Green Restaurant Association (www.dinegreen.com). It costs only $10 USD and is full of interesting facts - many of which I will share with you here - that may help you better appreciate the importance of these green initiatives. So, here are some suggested green practices for you to consider:
Reduce, re-use, and recycle: The three 'R's,' as they are known, are classics, but their importance is underlined when you consider that the average restaurant in the US produces 50,000 pounds of garbage every year. It is estimated that 95% of that trash can be recycled or composted, but is unnecessarily thrown away instead. In 1997, a study found that less than 1% of disposable packaging in quick service restaurants was recycled. Consider the financial impact that this has on an operation as food and beverage operations are actually paying for this waste twice - when it is purchased and when it is discarded.
Purchase environmentally friendly paper products: Typical mills that use chlorine to bleach their paper products and produce the bright white napkins we have come to know and love use 40,000 to 50,000 gallons of fresh water per ton of paper pulp. This water is contaminated in the process and discarded into the environment, often introducing harmful contaminants. Chlorine free mills use only 2,000 gallons of water by comparison and do not introduce harmful toxins into the environment. Purchasing non-bleached paper products or those with recycled post-consumer content can dramatically help the environment.
Phase out Styrofoam and other polystyrene products: Styrofoam, also known as polystyrene foam, is a non-biodegradable substance that is derived from petroleum. The average American throws away 100 styrofoam cups every year. Now consider that the average expected life of every one of those cups is 500 years, and that most waste management companies are not capable of recycling styrofoam. This is a product that is subject to the price sensitivity of oil on the front end, cannot be recycled, and is often discarded shortly after use. It is easy then to see why we should explore the elimination of Styrofoam in the hospitality industry - especially because viable alternatives for nearly every Styrofoam product already exist.
Demand green practices from your purveyors: Your support of green initiatives need not start and stop at your back door. Question your purveyors about their environmental standards to see what they are doing. Are they purchasing local foods? In the US, the average calorie travels 1,000 miles between farm and plate, which has a tremendous adverse effect on the environment. Are the food producers that they are purchasing from implementing green standards on the farm? In the western US, livestock grazing near rivers, streams, and other bodies of water, has introduced large and unnatural amounts of animal waste into the water, resulting in the degradation of water quality and local wildlife habitats.
Consider 'green' menu selections: Even the selections on your menu can have an impact on the environment. Organic food is not just for tree-hugging types anymore. The reality is that organic food is what humans have grown for most their existence. It is only in relatively recent history that we began using chemicals and unnatural products to enhance the appearance or yield of a particular crop. This short-term benefit, however, has a long-term cost on both our environment and our bodies that is extremely detrimental.
Did you realize that vegetarian dishes are actually better for the environment? Raising red meat require twenty times the land required to raise grains, and causes far more water pollution and emission of greenhouse gases. In another example of green menu practices, offering only sustainable fish species can help support the environment. Scientists now contend that overfishing of certain species by humans may be the single largest factor impacting the health of our oceans. It is perfectly normal to see a variety of 'healthy' selections on a menu in a casual dining restaurant. I see the day where another symbol, one indicating an environmentally conscious menu selection, will be as commonplace. There is no need to modify an entire menu, offering a few green selections may be fine. In fact, you may already have them on your menu - you just need to identify them and promote them to your patrons.
Evaluate the chemicals you use: Surprisingly, relatively little is known about the possible effects on human health from most of the 17,000 common chemicals used in hospitality and foodservice operations. Further, the impact from using a combination of chemicals is even more uncertain. From routine cleaning to pest management, consider the chemicals that you are using in your operation and see if there is an environmentally friendly alternative.
Reduce water usage: Kudos to the hoteliers who long ago placed signs in their guestrooms indicating that only the towels left on the floor would be replaced. Other towels could be hung up and used again. What these hotel operators learned was this little secret - helping the environment can also save you money. It can be a cost effective platform and simultaneously help reduce operational costs when implemented strategically. Because the average restaurant utilizes 300,000 gallons of water per year, there are plenty of places to conserve.
Use alternative chafing fuels: Many of the chafing fuels used by operators emit similar byproducts to those which are emitted from the burning of diesel fuel. It is estimated that roughly 30% of the candles on the market have core wicks that contain lead. Now, consider that these byproducts are being released indoors, in a controlled environment not typically engineered to handle these pollutants. Non-toxic fuels and electric chafing dishes can be considered as an alternative.
This Stuff is WAY Too Expensive
Granted, some of the ecologically friendly products are more expensive - in the short term, anyways. However, once you consider the 'total' cost of many of the operational decisions discussed above, you will find that the green approach is often less expensive - in the long run. Environmentally sensitive options are subject to the same laws of supply and demand that apply to other products. As demand increases, so will the number of green alternatives. Manufacturers will begin to see that there is profitability potential in the segment, and then begin to shift their resources towards the development and marketing of environmentally friendly products. In fact, this is already happening. Have you joined the effort, or are you still sitting on the sidelines?
About the author
Lee Simon is an award winning foodservice designer with The General Group. Lee is also the author of The Restaurant Dream?, a new book offering an inside look at restaurant development from concept to reality. As a practicing designer, Lee uses his operational experience on a daily basis to assist his clients with the planning of new and renovated foodservice facilities. His past projects, located domestically and internationally, include all types of foodservice operations. For questions or information, log on to www.thegeneralgroup.com or e-mail info@thegeneralgroup.com.
Be sure to check out Lee's new book The Restaurant Dream?
Three-Legged Approach
In my view, there are three key components to a green initiative for any hospitality and foodservice operation. First, there are the operational practices and decisions. Second, there are the building related practices which have been developed by other industries and which can be readily adopted. And finally, there are the initiatives, both operational and building related, which are specific to the hospitality industry. These are programs and practices that we as the hospitality industry must develop - because no one knows our industry better than we do.
In this installment, I want to focus on the first leg of this three-legged stool - operational practices. I have chosen to incorporate a selection of facts that will likely convince you of the importance of this issue, and certain practices that you can implement immediately. The next installment will address opportunities for exploring the hospitality environment, and developing our own industry-specific initiatives.
Operators - Could You Help Me Place this Call?
The beauty of these operational initiatives is that they require little investment or modifications to existing facility for implementation. They can be started almost immediately. In conducting my own research, I came across a simple pamphlet from the Green Restaurant Association (www.dinegreen.com). It costs only $10 USD and is full of interesting facts - many of which I will share with you here - that may help you better appreciate the importance of these green initiatives. So, here are some suggested green practices for you to consider:
Reduce, re-use, and recycle: The three 'R's,' as they are known, are classics, but their importance is underlined when you consider that the average restaurant in the US produces 50,000 pounds of garbage every year. It is estimated that 95% of that trash can be recycled or composted, but is unnecessarily thrown away instead. In 1997, a study found that less than 1% of disposable packaging in quick service restaurants was recycled. Consider the financial impact that this has on an operation as food and beverage operations are actually paying for this waste twice - when it is purchased and when it is discarded.
Purchase environmentally friendly paper products: Typical mills that use chlorine to bleach their paper products and produce the bright white napkins we have come to know and love use 40,000 to 50,000 gallons of fresh water per ton of paper pulp. This water is contaminated in the process and discarded into the environment, often introducing harmful contaminants. Chlorine free mills use only 2,000 gallons of water by comparison and do not introduce harmful toxins into the environment. Purchasing non-bleached paper products or those with recycled post-consumer content can dramatically help the environment.
Phase out Styrofoam and other polystyrene products: Styrofoam, also known as polystyrene foam, is a non-biodegradable substance that is derived from petroleum. The average American throws away 100 styrofoam cups every year. Now consider that the average expected life of every one of those cups is 500 years, and that most waste management companies are not capable of recycling styrofoam. This is a product that is subject to the price sensitivity of oil on the front end, cannot be recycled, and is often discarded shortly after use. It is easy then to see why we should explore the elimination of Styrofoam in the hospitality industry - especially because viable alternatives for nearly every Styrofoam product already exist.
Demand green practices from your purveyors: Your support of green initiatives need not start and stop at your back door. Question your purveyors about their environmental standards to see what they are doing. Are they purchasing local foods? In the US, the average calorie travels 1,000 miles between farm and plate, which has a tremendous adverse effect on the environment. Are the food producers that they are purchasing from implementing green standards on the farm? In the western US, livestock grazing near rivers, streams, and other bodies of water, has introduced large and unnatural amounts of animal waste into the water, resulting in the degradation of water quality and local wildlife habitats.
Consider 'green' menu selections: Even the selections on your menu can have an impact on the environment. Organic food is not just for tree-hugging types anymore. The reality is that organic food is what humans have grown for most their existence. It is only in relatively recent history that we began using chemicals and unnatural products to enhance the appearance or yield of a particular crop. This short-term benefit, however, has a long-term cost on both our environment and our bodies that is extremely detrimental.
Did you realize that vegetarian dishes are actually better for the environment? Raising red meat require twenty times the land required to raise grains, and causes far more water pollution and emission of greenhouse gases. In another example of green menu practices, offering only sustainable fish species can help support the environment. Scientists now contend that overfishing of certain species by humans may be the single largest factor impacting the health of our oceans. It is perfectly normal to see a variety of 'healthy' selections on a menu in a casual dining restaurant. I see the day where another symbol, one indicating an environmentally conscious menu selection, will be as commonplace. There is no need to modify an entire menu, offering a few green selections may be fine. In fact, you may already have them on your menu - you just need to identify them and promote them to your patrons.
Evaluate the chemicals you use: Surprisingly, relatively little is known about the possible effects on human health from most of the 17,000 common chemicals used in hospitality and foodservice operations. Further, the impact from using a combination of chemicals is even more uncertain. From routine cleaning to pest management, consider the chemicals that you are using in your operation and see if there is an environmentally friendly alternative.
Reduce water usage: Kudos to the hoteliers who long ago placed signs in their guestrooms indicating that only the towels left on the floor would be replaced. Other towels could be hung up and used again. What these hotel operators learned was this little secret - helping the environment can also save you money. It can be a cost effective platform and simultaneously help reduce operational costs when implemented strategically. Because the average restaurant utilizes 300,000 gallons of water per year, there are plenty of places to conserve.
Use alternative chafing fuels: Many of the chafing fuels used by operators emit similar byproducts to those which are emitted from the burning of diesel fuel. It is estimated that roughly 30% of the candles on the market have core wicks that contain lead. Now, consider that these byproducts are being released indoors, in a controlled environment not typically engineered to handle these pollutants. Non-toxic fuels and electric chafing dishes can be considered as an alternative.
This Stuff is WAY Too Expensive
Granted, some of the ecologically friendly products are more expensive - in the short term, anyways. However, once you consider the 'total' cost of many of the operational decisions discussed above, you will find that the green approach is often less expensive - in the long run. Environmentally sensitive options are subject to the same laws of supply and demand that apply to other products. As demand increases, so will the number of green alternatives. Manufacturers will begin to see that there is profitability potential in the segment, and then begin to shift their resources towards the development and marketing of environmentally friendly products. In fact, this is already happening. Have you joined the effort, or are you still sitting on the sidelines?
About the author
Lee Simon is an award winning foodservice designer with The General Group. Lee is also the author of The Restaurant Dream?, a new book offering an inside look at restaurant development from concept to reality. As a practicing designer, Lee uses his operational experience on a daily basis to assist his clients with the planning of new and renovated foodservice facilities. His past projects, located domestically and internationally, include all types of foodservice operations. For questions or information, log on to www.thegeneralgroup.com or e-mail info@thegeneralgroup.com.
Be sure to check out Lee's new book The Restaurant Dream?
Friday, September 07, 2007
Beyond bling.
By Sarah Boumphrey
Thursday, 6th September 2007
The collecting of experiences rather than ostentatious consumption has become key in the search and acquisition of luxury among the super-rich and affluent.
An emphasis on status and exclusivity remains key in all luxury consumption. What is more, consumer behaviour of luxury buyers is a predictor of future consumer trends.
Key trends
Beyond goods. 'Shared experiences' are the new take on exclusivity in luxury consumption;
Experiences with storylines are being used to sell traditional luxury goods;
Fractional ownership – living the life, not owning it;
Experiences/lifestyle driving travel and pampering services;
Designers diversifying into holistic experiences.
Commercial opportunities:
It is hard to penetrate luxury markets and it takes time to achieve brand recognition, with nearly two thirds of new brands failing. Carefully consider the investment needed to thrive in the market;
Think about tailoring your offer specifically to baby boomers. The US Brandchannel website counsels that boomers enjoy the highest incomes of any age group, even though US advertisers still view 18-30-year-olds as the prime demographic target;
The behaviour of the wealthy remains a predictor of general consumer trends. Examples from UK-based luxury consultancy, Ledbury Research, include mobile phones, spas and the rise of organic food – an expensive niche a decade ago, and now a booming sector worth £10 billion. Studying the 'uber premium' trend can offer insights into how to infuse your offerings with 'status' to bring in higher margins. Consider which 'uber premium' ideas suit your 'non-uber premium' customers;
High-end is not masstige (prestige for the masses). The trick is to diversify without cheapening the brand;
In a world where consumers can cheaply create a designer feel in their homes demanding clients look for style. A challenge for fashion-brand hotels is their need to constantly reinvest to stay cutting-edge.
SUMMARY
The collecting of experiences rather than ostentatious consumption has become key in the search and acquisition of luxury among the super-rich, and affluent consumers indulging in selective extravagance, in mature markets.
The value placed on experiences and lifestyle is driving key trends in luxury consumption including the use of storylines in the marketing of luxury goods, fractional ownership, new travel and pampering trends and the related diversification of designers into experience provision.
Luxury as time-saved is often part of the picture.
To mark themselves as distinct from the herd of other newly wealthy, the rich in emerging markets are starting to follow suit.
An emphasis on status and exclusivity remains key in all luxury consumption.
BACKGROUND
There's more disposable cash around and more wealthy individuals with it. The total number of global HNWIs (high-net-worth individuals) who each hold at least US$ 1 million in financial assets) increased by 7.3% from 7.7.million individuals in 2003 to 8.3 million in 2004. Meanwhile, the numbers of Ultra-HNWIs (those with more than US$ 30 million in financial assets) increased by 8.9% in 2005, to 77,500 (source: World Health Report 2005, Merrill Lynch & Cap Gemini);
Spending on luxury experiences in the USA, including travel, dining, entertainment, spas and beauty services and home services, nearly doubled, from an average of US$ 11,632 in 2004 to US$ 22,746 in 2005 (source: Pam Danzinger, Unity Marketing);
While bling rules in emerging economies still eager to travel the status-through-product consumption road, producers and retailers of luxury goods are becoming aware that bling isn't enough for growing numbers of consumers in developed economies;
Luxe still breathes exclusivity and status remains crucial. To maintain their dream value, and avoid the risk of commoditisation, luxury brands must be desired by all but consumed by the lucky few;
Desire for experience-led luxury is leading the luxury market in mature economies, and the rich are flaunting their wealth more discreetly via less visible and identifiable luxury goods brands and experiential services;
With counterfeiting, and premiumisation, luxury has been filtering down to the non uber-rich and going downmarket, which makes conspicuous consumption uncool - a theme covered in books such as “Deluxe: How Luxury Lost its Lustre”, Dana Thomas, to be published 6th September 2007;
Add to this equation the rise in environmental consciousness, and lifestyle trends like downshifting, all threatening over-conspicuous consumption.
Beyond goods. 'Shared experiences' are the new take on exclusivity in luxury consumption
Money alone only goes so far – you have to be in the know about spending it, hence the rise of beyond bling trends in experiential luxury, interwoven with connoisseurship – one way for the super-rich to distinguish themselves.
The rich and very affluent need to flag their identity for status reasons. A key aspect to experiential luxury and bling is which audience the real rich are sending signals to show 'you've arrived' – i.e. experienced luxury is an effective route to 'hanging out' with 'other desirable' luxury consumers. The need to differentiate yourself from the merely affluent luxury consumer, is emphasised in “Richistan – a Journey Through the American Wealth Boom and the Lives of the New Rich”, Robert Frank, June 5th, 2007 – which sees the super-rich (with savings of US$ 10 million upwards) as a separate nation.
The book zooms in on the unwritten status codes of this population. In 'Richistan', typical bling such as Rolex watches are seen as reverse status symbols. The book also claims that 'inhabitants' (like Bill Gates) prefer to enjoy quality time away from blingers in destinations like the Yellowstone Club and other gated hideaways for the super rich.
While consumers in emerging economies use bling to broadcast new wealth, things may be changing. A now classic 16th September 2002 Time article, ' Wretched Excess', profiles a newly-rich Chinese property entrepreneur, for whom going abroad allowed him to benchmark himself against other moneyed people, inspiring him to create a mountaineering club for the 'right people' back home.
Experiences with storylines being used to sell traditional luxury goods
Luxury consumers are buying into a narrative as experience is becoming part of the consumption of high-end goods like clothing. Vivre online designer boutique has the feel of a glossy magazine. For founder, Eva Jeanbart-Lorenzotti “Luxury is not about money, it is about those special moments in a woman's life – and we can help create those moments”.
Harrods, London's renowned luxury department store is unveiling a 'Timeless Luxury' season, 10th September-20th Oct 2007 with a strap line of “luxury always has a story to tell”. Intriguing questions include: Have you ever pondered which Pucci-designed item accompanied the Apollo 15 crew to the moon?
French-based online Luxuryculture.com declares “We embrace luxury as more than just an aspiration. It's a philosophy. It's a discipline. It's a culture”. One category, 'brand gallery', for instance, seamlessly blends high-end goods/travel with culture-rich know-how.
Fractional ownership – living the life, not owning it
With its ancestor timeshare apartment ownership, fractional ownership refers to the part ownership of goods, and typically experiences in high-end luxury consumption.
You can now buy a time-bound slice of nightclub membership, contemporary art, designer accessories, fast cars, yachts, vineyards, and even pets.
As Piers Brown, founder of 'Fractional life', a web portal for everything fractional explains: “Fractional ownership and asset-sharing let consumers get the most out of their investment by purchasing only the shares or time they require, leaving money free for purchasing as many experiences as possible”. For him, the surprise is that “The biggest driving force behind this new marketplace is lack of time”.
The hunt for status as part of non-masstige-style communities and lifestyles remains a key ingredient in these partial luxury consumption patterns. The tagline of a popular site, yours2share, is 'share valuable assets with like-minded people'.
Experiences/lifestyle driving travel and pampering services
High-spenders are splashing out on travel and pampering experiences particularly if there is a perceived built-in element of self-improvement/'meaningful' experience in the service.
Boomers are heavy experiential luxury consumers. “Boomers are getting a whole redo on their life” comments Shelley Rosen, CEO of Airlift Ideas, a Chicago advertising and marketing firm. “They get to do [life] over: Education, relationships, their physical appearance, their overall well-being – and they're spending money like crazy because they have it”. One only need look at the record numbers associated with plastic surgery, health and beauty products and spas, she adds.
Even before the holiday begins – expect all major airports, traditionally sites of impulse and planned luxury goods spending via duty free shopping, to have or be in the process of planning a spa facility, such as the Men's Lounge at Paris' Charles de Gaulle airport.
A November 2005 'The World of Travel in 2020' study, commissioned by global travel giant, Cendant Travel Distribution Services, predicts that over the next 15 years, people will increasingly want to be differentiated by what they do - not what they buy.
Luxury will no longer equate to the most expensive – a trend towards inconspicuous consumption may mean that luxury will equate to the things money can't buy such as time spent pursuing a passion. Travellers are likely to combine pampering with personal development and purchase vacations based on emotional, not financial values.
Interestingly, the study predicts while there will still be demand for traditional package holidays by newly affluent consumers from BRIC countries, these too will need to incorporate exciting, self-improving, educational or cultural elements to meet the aspirations of the 2020 tourist.
Designers diversifying into holistic experiences
Famous luxury brands are diversifying into experiences.
These experiences focus on hotels and interior decoration. Armani in Dubai, Missoni in Kuwait, and Bulgari in Milan, for instance, have branched into the 'experience' business by lending their design styles and brands to high-end hotels, residential complexes and resorts. Significantly,you live a dream lifestyle in places like Palazzo Versace in Australia, but everything is pretty much for sale so you can take lifestyle home with you.
“The emergence of such 'lifestyle' destinations is [because] customers are interested in collecting experiences”, says Robert Bernard, a partner at global consultancy firm PKF.
To attract such choosy customers, hoteliers are laying on an inviting mix of luxury and experiences including personal shoppers etc. Fashion houses are focusing on venues where there is already lots of money and interest in luxury brands, particularly the Persian Gulf region, and in Italy.
Live in 'icons of modern living', truly surrounded by stylish interiors and home accessories. Yoo residential, serviced apartments and hotels from Philippe Starck, the designer-turned-developer, with hubs in the USA, UK and Hong Kong. Yoo projects are sprouting up in Spain, Israel, Denmark, Thailand, Bulgaria, Dubai, Mexico, and Panama as well as in more expected mature market centres.
OUTLOOK
Watch them! The consumer behaviour of luxury buyers is a predictor of future consumer trends. In 'Richistan', Frank argues that they are “driving our economy, our culture and our spending habits”. The Boston Consulting Group claims that in Japan, spa-loving seniors and still-at-home highest spending 'Parasite Singles' define New Luxury.
We are likely to see a continuing shift from luxury goods towards services – away from status symbols towards status experiences or status skills such as cooking lessons from celebrity chefs, Kabbalah tours to inner meaning with celebs etc.
Travel companies will have to redefine their luxury offers, e.g. to meet an expected increase in
Anthro-tourism (authentic cultural encounters).
Designer hotels, once they have secured a strong presence in cities that are significant retail spending hubs, will need to diversify internationally to build international recognition, notably in rapidly developing markets in Asia.
www.euromonitor.com
Thursday, 6th September 2007
The collecting of experiences rather than ostentatious consumption has become key in the search and acquisition of luxury among the super-rich and affluent.
An emphasis on status and exclusivity remains key in all luxury consumption. What is more, consumer behaviour of luxury buyers is a predictor of future consumer trends.
Key trends
Beyond goods. 'Shared experiences' are the new take on exclusivity in luxury consumption;
Experiences with storylines are being used to sell traditional luxury goods;
Fractional ownership – living the life, not owning it;
Experiences/lifestyle driving travel and pampering services;
Designers diversifying into holistic experiences.
Commercial opportunities:
It is hard to penetrate luxury markets and it takes time to achieve brand recognition, with nearly two thirds of new brands failing. Carefully consider the investment needed to thrive in the market;
Think about tailoring your offer specifically to baby boomers. The US Brandchannel website counsels that boomers enjoy the highest incomes of any age group, even though US advertisers still view 18-30-year-olds as the prime demographic target;
The behaviour of the wealthy remains a predictor of general consumer trends. Examples from UK-based luxury consultancy, Ledbury Research, include mobile phones, spas and the rise of organic food – an expensive niche a decade ago, and now a booming sector worth £10 billion. Studying the 'uber premium' trend can offer insights into how to infuse your offerings with 'status' to bring in higher margins. Consider which 'uber premium' ideas suit your 'non-uber premium' customers;
High-end is not masstige (prestige for the masses). The trick is to diversify without cheapening the brand;
In a world where consumers can cheaply create a designer feel in their homes demanding clients look for style. A challenge for fashion-brand hotels is their need to constantly reinvest to stay cutting-edge.
SUMMARY
The collecting of experiences rather than ostentatious consumption has become key in the search and acquisition of luxury among the super-rich, and affluent consumers indulging in selective extravagance, in mature markets.
The value placed on experiences and lifestyle is driving key trends in luxury consumption including the use of storylines in the marketing of luxury goods, fractional ownership, new travel and pampering trends and the related diversification of designers into experience provision.
Luxury as time-saved is often part of the picture.
To mark themselves as distinct from the herd of other newly wealthy, the rich in emerging markets are starting to follow suit.
An emphasis on status and exclusivity remains key in all luxury consumption.
BACKGROUND
There's more disposable cash around and more wealthy individuals with it. The total number of global HNWIs (high-net-worth individuals) who each hold at least US$ 1 million in financial assets) increased by 7.3% from 7.7.million individuals in 2003 to 8.3 million in 2004. Meanwhile, the numbers of Ultra-HNWIs (those with more than US$ 30 million in financial assets) increased by 8.9% in 2005, to 77,500 (source: World Health Report 2005, Merrill Lynch & Cap Gemini);
Spending on luxury experiences in the USA, including travel, dining, entertainment, spas and beauty services and home services, nearly doubled, from an average of US$ 11,632 in 2004 to US$ 22,746 in 2005 (source: Pam Danzinger, Unity Marketing);
While bling rules in emerging economies still eager to travel the status-through-product consumption road, producers and retailers of luxury goods are becoming aware that bling isn't enough for growing numbers of consumers in developed economies;
Luxe still breathes exclusivity and status remains crucial. To maintain their dream value, and avoid the risk of commoditisation, luxury brands must be desired by all but consumed by the lucky few;
Desire for experience-led luxury is leading the luxury market in mature economies, and the rich are flaunting their wealth more discreetly via less visible and identifiable luxury goods brands and experiential services;
With counterfeiting, and premiumisation, luxury has been filtering down to the non uber-rich and going downmarket, which makes conspicuous consumption uncool - a theme covered in books such as “Deluxe: How Luxury Lost its Lustre”, Dana Thomas, to be published 6th September 2007;
Add to this equation the rise in environmental consciousness, and lifestyle trends like downshifting, all threatening over-conspicuous consumption.
Beyond goods. 'Shared experiences' are the new take on exclusivity in luxury consumption
Money alone only goes so far – you have to be in the know about spending it, hence the rise of beyond bling trends in experiential luxury, interwoven with connoisseurship – one way for the super-rich to distinguish themselves.
The rich and very affluent need to flag their identity for status reasons. A key aspect to experiential luxury and bling is which audience the real rich are sending signals to show 'you've arrived' – i.e. experienced luxury is an effective route to 'hanging out' with 'other desirable' luxury consumers. The need to differentiate yourself from the merely affluent luxury consumer, is emphasised in “Richistan – a Journey Through the American Wealth Boom and the Lives of the New Rich”, Robert Frank, June 5th, 2007 – which sees the super-rich (with savings of US$ 10 million upwards) as a separate nation.
The book zooms in on the unwritten status codes of this population. In 'Richistan', typical bling such as Rolex watches are seen as reverse status symbols. The book also claims that 'inhabitants' (like Bill Gates) prefer to enjoy quality time away from blingers in destinations like the Yellowstone Club and other gated hideaways for the super rich.
While consumers in emerging economies use bling to broadcast new wealth, things may be changing. A now classic 16th September 2002 Time article, ' Wretched Excess', profiles a newly-rich Chinese property entrepreneur, for whom going abroad allowed him to benchmark himself against other moneyed people, inspiring him to create a mountaineering club for the 'right people' back home.
Experiences with storylines being used to sell traditional luxury goods
Luxury consumers are buying into a narrative as experience is becoming part of the consumption of high-end goods like clothing. Vivre online designer boutique has the feel of a glossy magazine. For founder, Eva Jeanbart-Lorenzotti “Luxury is not about money, it is about those special moments in a woman's life – and we can help create those moments”.
Harrods, London's renowned luxury department store is unveiling a 'Timeless Luxury' season, 10th September-20th Oct 2007 with a strap line of “luxury always has a story to tell”. Intriguing questions include: Have you ever pondered which Pucci-designed item accompanied the Apollo 15 crew to the moon?
French-based online Luxuryculture.com declares “We embrace luxury as more than just an aspiration. It's a philosophy. It's a discipline. It's a culture”. One category, 'brand gallery', for instance, seamlessly blends high-end goods/travel with culture-rich know-how.
Fractional ownership – living the life, not owning it
With its ancestor timeshare apartment ownership, fractional ownership refers to the part ownership of goods, and typically experiences in high-end luxury consumption.
You can now buy a time-bound slice of nightclub membership, contemporary art, designer accessories, fast cars, yachts, vineyards, and even pets.
As Piers Brown, founder of 'Fractional life', a web portal for everything fractional explains: “Fractional ownership and asset-sharing let consumers get the most out of their investment by purchasing only the shares or time they require, leaving money free for purchasing as many experiences as possible”. For him, the surprise is that “The biggest driving force behind this new marketplace is lack of time”.
The hunt for status as part of non-masstige-style communities and lifestyles remains a key ingredient in these partial luxury consumption patterns. The tagline of a popular site, yours2share, is 'share valuable assets with like-minded people'.
Experiences/lifestyle driving travel and pampering services
High-spenders are splashing out on travel and pampering experiences particularly if there is a perceived built-in element of self-improvement/'meaningful' experience in the service.
Boomers are heavy experiential luxury consumers. “Boomers are getting a whole redo on their life” comments Shelley Rosen, CEO of Airlift Ideas, a Chicago advertising and marketing firm. “They get to do [life] over: Education, relationships, their physical appearance, their overall well-being – and they're spending money like crazy because they have it”. One only need look at the record numbers associated with plastic surgery, health and beauty products and spas, she adds.
Even before the holiday begins – expect all major airports, traditionally sites of impulse and planned luxury goods spending via duty free shopping, to have or be in the process of planning a spa facility, such as the Men's Lounge at Paris' Charles de Gaulle airport.
A November 2005 'The World of Travel in 2020' study, commissioned by global travel giant, Cendant Travel Distribution Services, predicts that over the next 15 years, people will increasingly want to be differentiated by what they do - not what they buy.
Luxury will no longer equate to the most expensive – a trend towards inconspicuous consumption may mean that luxury will equate to the things money can't buy such as time spent pursuing a passion. Travellers are likely to combine pampering with personal development and purchase vacations based on emotional, not financial values.
Interestingly, the study predicts while there will still be demand for traditional package holidays by newly affluent consumers from BRIC countries, these too will need to incorporate exciting, self-improving, educational or cultural elements to meet the aspirations of the 2020 tourist.
Designers diversifying into holistic experiences
Famous luxury brands are diversifying into experiences.
These experiences focus on hotels and interior decoration. Armani in Dubai, Missoni in Kuwait, and Bulgari in Milan, for instance, have branched into the 'experience' business by lending their design styles and brands to high-end hotels, residential complexes and resorts. Significantly,you live a dream lifestyle in places like Palazzo Versace in Australia, but everything is pretty much for sale so you can take lifestyle home with you.
“The emergence of such 'lifestyle' destinations is [because] customers are interested in collecting experiences”, says Robert Bernard, a partner at global consultancy firm PKF.
To attract such choosy customers, hoteliers are laying on an inviting mix of luxury and experiences including personal shoppers etc. Fashion houses are focusing on venues where there is already lots of money and interest in luxury brands, particularly the Persian Gulf region, and in Italy.
Live in 'icons of modern living', truly surrounded by stylish interiors and home accessories. Yoo residential, serviced apartments and hotels from Philippe Starck, the designer-turned-developer, with hubs in the USA, UK and Hong Kong. Yoo projects are sprouting up in Spain, Israel, Denmark, Thailand, Bulgaria, Dubai, Mexico, and Panama as well as in more expected mature market centres.
OUTLOOK
Watch them! The consumer behaviour of luxury buyers is a predictor of future consumer trends. In 'Richistan', Frank argues that they are “driving our economy, our culture and our spending habits”. The Boston Consulting Group claims that in Japan, spa-loving seniors and still-at-home highest spending 'Parasite Singles' define New Luxury.
We are likely to see a continuing shift from luxury goods towards services – away from status symbols towards status experiences or status skills such as cooking lessons from celebrity chefs, Kabbalah tours to inner meaning with celebs etc.
Travel companies will have to redefine their luxury offers, e.g. to meet an expected increase in
Anthro-tourism (authentic cultural encounters).
Designer hotels, once they have secured a strong presence in cities that are significant retail spending hubs, will need to diversify internationally to build international recognition, notably in rapidly developing markets in Asia.
www.euromonitor.com
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