Make a Green Choice (MAGC)
Make a Green Choice (MAGC) is our guest-facing sustainability and loyalty program in which our guests can choose to help reduce our environmental footprint. Any guest at a participating SPG hotel can Make a Green Choice by forgoing full housekeeping for up to three days in a row (excluding their check-out day). For each night a guest opts into MAGC, they receive 250-500 Starpoints or a $5/5€ Food & Beverage voucher, while helping to reduce the use of water, energy and chemicals.
Sustainable Food & Beverage
We aim to integrate leading sustainable and social practices and principles into our core Food & Beverage strategy and operations. We are working to reduce the negative impacts of our business while supporting locally sourced ingredients and their suppliers.
View Sustainable Food & Beverage Policy (PDF)
Sustainable Meeting Practices (SMP)
Sustainable Meeting Practices (SMP) includes a globally aligned collection of initiatives that integrate environmental and social concerns into the meeting process. This includes a Meeting Impact Report that calculates the carbon footprint of a customer’s meeting, tracks the sustainable practices incorporated during the event, and provides the ability to offset the meeting’s carbon footprint.
Matt Turner on 11 Sep 12This article begins by stating that the hospitality industry is one of the hardest for entrepreneurs to enter, and that one of the most important parts of opening a new restaurant is the installation of a good P.O.S. system. A point of sale system essentially performs all of the functions of a traditional cash register, but offers many more functions, as well. The author states that a P.O.S. system will improve a restaurant in many ways. These include improved margins, increased sales, better inventory tracking, and reduced operating costs. Improving margins is very important. When employees are using a traditional register, they can ring up items for any price. When using a P.O.S. however, prices are assigned, assuring that all items are rung up for the correct price, thus improving margins. P.O.S. systems also help control inventory. When an item is rung up using a P.O.S. system, it is taken out of inventory, so we know exactly what we sold and if we need to replace it. By knowing specific inventory, it is easier to better manage capital. P.O.S. systems also help to increase sales. By doing things such as integrating credit card transactions and printing receipts, sales can be processed faster, which in turn increases sales. The last point that this article touches on is how P.O.S. systems reduce operating costs. P.O.S. systems conveniently replace many things that the restaurant owner previously had to pay someone to do. Some of these things include year end counts, payroll, sorting through receipts at the end of the night, and meeting with the accountants. P.O.S. systems also reduce re-ticketing, with communication from servers to cooks done primarily through printed tickets.
