Hawaii Hospitality - May/June 2014 - (Page 16)

Small -scale Sustainability Hawaii's 'vintage' properties are discovering the value of going green BY ELAINE KERRY H awaii's utilities costs are some of the highest in the nation-and when it comes to running a hotel, lighting and air conditioning alone can be big drains on profits. While newer hotels have either transitioned to cost-effective and environmentally friendly "green" features or had them built in from the get-go, many of our older and smaller properties, which comprise a large percentage of Hawaii's accommodations, will likely find the prospect of going green more challenging. However, some have been making the transformation and have found it well worth the effort. To malama ka aina, or take care of the land, is homegrown wisdom close 16 Hawaii Hospitality May/June 2014 ■ to the heart of Mike Dailey, president and owner of the Equus-a family-run, equestrian-themed boutique hotel in Waikiki. Since its beginnings in 1990, when Dailey bought what was then the 1960s-style Driftwood Apartment hotel, he and his team have made innovative strides in reducing both their energy bills and carbon footprint. "We didn't just decide to become a green hotel overnight," says Dailey. "It's something that happened gradually over time." He began by installing compact fluorescent lighting (CFL) throughout the hotel's 66 rooms, which use at least two-thirds less energy than standard incandescent bulbs. With new green technologies on the market, he is now in the process of introducing the more cost-efficient light-emitting diode (LED) lighting. The hotel has added split airconditioning units so that one outdoor unit on a lanai can simultaneously work for two guest rooms. This on average can save 25 to 30 percent on energy costs compared with traditional window units. And, each room has been recently equipped with an electronic key card system. As Equus' General Manager Mariah Dailey explains, "It's an initiative in which the guests also become part of the solution." Each time a guest exits his or her room and removes the key card from a panel attached to the wall,

Table of Contents for the Digital Edition of Hawaii Hospitality - May/June 2014

News Briefs
Are You Inspection Ready?
Lanai: Small Island, Big Aloha
Great Restaurants: W Bistro
Talk Story with George Szigeti
Small-scale Sustainability
Out of Sight, Not out of Mind
Food & Beverage SuperStars
Taking the Lead: Sales & Marketing
Jaclyn Loo of Google Inc.
Clean Talk
Association News

Hawaii Hospitality - May/June 2014