The last few months have been challenging for all of us. The concern for environmental protection and personal health are now under the spotlight of consumers, companies, and governments. even more than before. In 2019 we started working on a project that seems to suit perfectly this new post Covid-19 era: Lotus & Jasmine. Today, the moment of kicking off this new business adventure has arrived. We will be glad to schedule a meeting with you to go through our idea and check your interest in joining our funding board. In the meanwhile feel free to download more related info here below:
The Mediterranean Market europeantouch opened in Discovery Bay, Lantau Island, Hong Kong. The 4,000 sq. ft. grocery store offers excellent ingredients and products sourced from the Mediterranean regions in Europe and North Africa. In addition, quality street food is prepared in front of customers, enjoying a different shopping experience where cuisine, wine culture, history and entertainment blend in harmony. Mediterranean food encapsulates the culinary cultures of several different countries, from Italy to Morocco; amazing plant-based products and vegan food are available as well.
The Rink All Day Lounge will open end of this year next to largest ice rink in Hong Kong. It will serve an array of International cuisines in a relaxing atmosphere; the decor is reminiscent of a Swiss Chalet; "walls" of cheeses, wine and breads will welcome guests at the entrance and "grab and go" as well as dine-in options will be available during breakfast, lunch, dinner and late supper.
Raf & Sons Prime Cut and Seafood is opening in November 2021 next to the Pier in Discovery Bay. The fine dining showcases a dry-aging fridge, an open kitchen, a long bar and an outdoor area where guests can enjoy a top selection of steaks and seafood dishes.
Following the revamping and new outlets' successful opening in Central, East Kowloon and Lantau Island, Il Bel Paese Group will launch a new addition, Italian Gelato, opening in Mody Road, Tsim Sha Tsui East; it will offer homemade ice cream, milkshakes and Sicilian Granita, a refreshing iced delicacy to enjoy as snack or after dinner, great for sharing and social relations.
Lotus and Jasmine, a Meaningful Vacation: the last few months have been challenging for all of us. However the concern for environmental protection and personal health are now under the spotlight of consumers, companies, and governments. In 2019 I started working on a project that seems to suit perfectly this new post Covid-19 era: Lotus & Jasmine, Vietnam and Thailand. Boutique eco-friendly lodging facilities and organic restaurants will showcase a range of activities with a strong focus on awareness, environment and community. We aim to enhance the guest experience by creating moments of responsible tourism and generating a positive impact on the environment, society and economy of local communities.
Today we can see guests expecting hotels to operate some kind of sustainability program, but the industry still remain motivated more by price and convenience than concern for the environment, according to recent studies.The connection between
a sustainable hospitality approach and customer satisfaction is still weak compared to guests satisfaction drivers like quality rooms and food and beverage choices. Very often what happens is that guests want green hotels, but they're not going to support
initiatives with paying any extra. In addition, if those initiatives cause inconvenience, they will get angry and ultimately consider other choices. So, how to embrace sustainable operations while saving money and keeping guests happy at same time? This is
a question that poses a great threat to operations.
Below some of the best practices coming directly from leaders in the industry:
Green hotels shall measure everything:
Guests nowadays understand that serious sustainability requires a great level of knowledge and planning in hospitality operations and they ask specific questions about hotel practices.
That's why hotels need to provide real figures in numbers, by conducting a proper assessment of waste, energy and water usage, which means all green efforts in place should be measured.
In this way it is possible for guests to have a comparison when data are public between hotels practices related to energy and water usage, responsible consumption and wastage reduction practices. By reducing electricity consumption by 10 percent, a full-service hotel has same financial benefit as increasing the room rate by $1.35 according to recent studies.
Green hotels should also think small:
The public perception of a sustainable hotel involves very large improvements that are visible to guests, such as native plantings or rooftop solar panels, but the most popular sustainability programs involve small, low-cost changes, such as low-flow shower heads installation, LED lighting, energy-efficient appliances low-flow toilets.
Costs and benefits of certifications:
Hotels can earn various certification by adopting green practices, usually during preopening and for new constructions. A recent study by Cornell University's Center for Hospitality Research suggests that certified hotels perform better than non-certified competitors, for at least the first two years after certification. “This is a good indicator that shows how guests now choose their hotels based also on the sustainable practices in place there.
Green hotels should reward guests:
"Green" guests choose to participate in sustainability efforts when they receive something in return, such as loyalty program points.
It doesn't have to be always and only a monetary reward. Significant are the results obtained by a business eco-hotel in Mumbai, where when a guest presses a button, the air-conditioning temperature rises by two degrees, and a certificate of appreciation is granted to the guest. This is a very simple, effective strategy that saves the hotel money in the long run and at same time make the guest feel part of an important strategy.
Many restaurants are looking for new opportunities and innovation. While some operators may be launching a new menu or investing in a new marketing strategy, others are looking to incorporate sustainability into their businesses. Now more than ever, consumers want their food sustainably and ethically sourced. They’re making their preferences known in social media and word of mouth, using their purchasing power to support businesses aligned with their values. Here are some of the trends in restaurant sustainability:
Food Waste Awareness
Food waste is one of the fastest-growing problems in the industry. Businesses and farms spend $218 billion a year in US only for processing, transporting, and disposing food that is never eaten. Consumers are not confident where their next meal will come from. We can expect to see more awareness of this global issue, as the industry attempts to solve it through prevention, recovery, and recycling efforts.
Shelf-life Extending Products
Restaurants have an opportunity to create less food waste by investing in products like shelf-life extenders. New technologies are emerging and shelf life extenders are more and more often used in the supply chain during packing and shipping. We should expect to see more of this type of innovative, waste reduction technology in restaurants and grocery stores.
Elimination of Single-use Plastics
As restaurant operators can expect to see more regulations on plastics materials, it is wise to invest in reusable alternatives sooner rather than later.
The Ugly Produce
Fruits and vegetables often go unpicked in fields or get thrown away because they don’t meet certain standards. Many companies are now offering consumers the convenience and savings of produce that would have been discarded, and give these items a second life. Restaurants suppliers will find ways to utilize produce that may not be the most good-looking one and use these items in sauces, soups, or other menu items where the flavor of the ingredients is more important than the appearance.
By donating to communities in need, restaurants can help reduce food waste and hunger. Many local food banks pick up food donations free of charge. Not only this practice would improve restaurant sustainability, but patrons would be more willing to choose a restaurant knowing that a portion of their spending will go to help people in need.
The future of our oceans and entire species depend on humans eating fish caught sustainably. Diners who enjoy seafood are paying more attention now than before to which fish they are choosing.
More Vegetables (Less Meat)
Having more vegetarian options on the menus doesn’t mean that diners want to go vegetarian or vegan; probably they just want to change up the proportions on their plate. Dishes with a variety of nutritious vegetables and smaller portions of animal proteins are healthier for the consumer and better for the planet. Some of the most popular food trends are now vegetable-based, making it easy to incorporate more veggies into the menu.