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NEW ROCHELLE, N.Y.—The Radisson Hotel New Rochelle is undergoing almost $2 million in updates to improve the energy efficiency of the 10-story, 129-room property. According to Colby Brock, General Manager of the hotel, the first phase of the renovation included replacing all PTAC units with new, more energy efficient versions with digital controls. The second and most expensive part of the renovation—one costing about a million dollars—was the replacement of the boiler plant with one with digital controls. That upgrade is expected to reduce energy costs by $250,000 a year, gas consumption by more than 35 percent, and emissions by 750 tons annually. “The direct digital control system allows us to have more zones, or more points of control, which enables us to adjust specific areas of the property,” Brock says. “Our contractors, Long Island Energy Partners, specifically recommended the Thermal Solutions system for its extreme reliability, low maintenance and the ability to control the entire building from a laptop or smartphone.”
COUNCE, TENN.—A recent demonstration project at Pickwick Landing State Park Resort has created excitement throughout the state’s park system about reducing energy usage and costs. The four-week study was a joint effort of TVA, Pickwick Electric Coop (PEC), and Tennessee Department of Energy and Conservation (TDEC). The result of the project: a 44 energy savings in the hotel rooms and 64 percent in the cabins—all without negatively impacting guest comfort convenience, according to park personnel.
NEW ALBANY, MISS.—Master-Bilt, manufacturer and supplier of a full line of premier commercial refrigeration, announces the appointments of James Watkins as Regional Manager for the Mid-Atlantic/SE Sales Region and Brian McMillin as Customer Service Manager effective immediately.
NATIONAL REPORT—Businesses and consumers alike are feeling the heat from rising utility costs, but commercial buildings in particular, such as hospitals, shopping centers and offices, have been taking a significant hit considering they account for about one-fifth of domestic energy consumption. While the utilities price index, published by the Bureau of Labor Statistics, has increased in line with the improving economy, commercial building energy consumption has also been on a steady upward trend. Even before the recession, energy consumption of commercial buildings grew a whopping 69 percent from 1980 to 2009.
PORT WASHINGTON, N.Y.—Evolve Controls, a provider of enterprise wireless solutions, introduced two guest-facing applications running on the Room Operations Center (ROC), its next generation room control platform. The applications are designed to deliver touch control of virtually every element in a hotel room, ranging from temperature and lighting to the operation of the draperies and beyond. Far beyond that, however, GuestX applications deliver personalized, content-driven information and interactions.
TETIAROA, FRENCH POLYNESIA—The Brando, a luxury resort on French Polynesia’s private atoll of Tetiaroa, composed of a dozen islets surrounding a sparkling lagoon 30 miles north of Tahiti, is now open. The Brando is a pioneering model of sustainable technology with seawater air-conditioning and renewable energy systems, without any sacrifice to luxury or comfort. Designed to reflect Polynesian lifestyles and culture, the all-inclusive resort features 35 deluxe villas, each with its own private beach area and plunge pool. Exclusive and private, access to The Brando is a 20-minute flight from Tahiti by Air Tetiaroa to Tetiaroa’s airfield. “There is nothing like The Brando in the world, and we look forward to sharing this paradise with our guests and making their stays with us truly memorable and life enriching,” said Silvio Bion, General Manager, The Brando. The award-winning cuisine of Guy Martin of the Michelin two star restaurant Le Grand Vefour in Paris is featured in all dining venues and in-room dining.
RENO, NEV.—The capital costs and the environmental impact of operating a large resort hotel almost always coincide. Heating, laundry, lighting, landscaping—they all have an impact on both a resort’s bottom line and the natural environment. Hotels have the opportunity to save money and save the environment at the same time, but launching conservation projects that significantly reduce a hotel’s environmental footprint and operating budget takes strategy, some innovative thinking and a commitment to capitalize conservation efforts. Here are five ways The Peppermill Resort, Spa, Casino saves millions of dollars each year while conserving water and energy and reducing the resort’s overall environmental footprint. The Peppermill made a huge bet on geothermal energy in 2011.
SALT LAKE CITY—At Hospitality Industry Technology Exposition and Conference (HITEC), held recently in Los Angeles, Control4, a provider of residential and commercial automation systems, showcased the latest update to its hotel automation solution, which adds seamless, secure wireless music streaming capabilities for hotel guests and improved energy intelligence solutions for hotel owners.
EL SEGUNDO, CALIF.—RENSON, a European developer and manufacturer of sun shading and ventilation system solutions, announces the establishment of its North American sales and distribution network. The company, which was founded in Belgium in 1909 and employs approximately 600 across the globe, is presently growing a North American distributorship for its products, which is initially being established in the Mid-Atlantic, Pacific Northwest, Southeast and Western regions of the United States.
MOUNT LAUREL, N.J.—More than two years after going “live” with their 756-kilowatt solar photovoltaic (PV) system—a structure based on 10 carports in the hotel’s parking area—the owners of the Wyndham Philadelphia-Mount Laurel are investing in additional systems to further reduce energy and water consumption and costs significantly. Investments involve a switch from heating oil to natural gas for air and water heating, an LED retrofit project, and an upgrade to ultra high efficiency toilets. Rishi Shah, Asset Manager of the hotel, says the current transition to natural gas for heating involves a significant mechanical system upgrade. “We are upgrading boilers and storage tanks,” he says. “It will result in tremendous operating savings and have a payback of three years. We are estimating a savings of $7,000 to $8,000 per month.” Shah says the upgrades will cost $320,000 and are being paid for without any incentives. This past January the hotel’s owners (Shah’s family) wrapped up a transition to LED lighting throughout the hotel, including guestrooms.
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