How Sustainability Can Offset Costs for Hospitality Users

Introducing sustainable practices can help reduce utilities and labor costs for hospitality users.

Los Angeles

Sustainable practices can mean big cost savings for hospitality users. Implementing sustainable practices could reduce both utilities costs as well as labor costs, according to Eddie Navarrette, hospitality permit expert and chief consultant at FE Design & Consulting. In addition there are several environmental regulations that can impact the bottom line of hospitality users.

“First, we need to look at sustainable infrastructure, which is something that can be implemented at the start of concept,” Navarrette tells GlobeSt.com. “There are many refrigeration or ice machine systems available which have the option for remote condensers. This, together with placement of these refrigeration/ice systems, could be vital in the design or layout process. All these components can help your location become more profitable, as you’ll be saving a lot on your power bill. From a labor perspective, clustering workstations to reduce travel time for staff is a sure way to cut down labor costs. Look at your operation and consider how you or staff can do more by doing less.”

This year, there are no new environmental changes for hospitality owners and users to note; however, Navarrette says that there are still people struggling to meet environment regulations released in 2018. “The L.A. green code does not apply to most interior remodels or even change of uses for restaurant projects,” he says. “General energy compliance for primarily lighting systems otherwise known as Title 24 and grease mitigation or grease interceptor, however, are still impactful requirements from previous years. Trash and recycling policies implemented early 2018 by the mayor’s office have been an operational burden for most DTLA operators.”

This year, Title 24 will continue to be a challenge for hospitality owners. “Title 24 energy/lighting requirements and grease mitigation are the most impactful surprises for hospitality professionals,” adds Navarrette. “I recommend working with experienced kitchen designers or architects and ‘MEP (Mechanical Electrical Plumbing) engineers on ways to expand energy efficiency.”

While some have seen adaptive reuse projects as more sustainable building practice in general, there are no environmental policies encouraging adaptive reuse. In fact, in some ways these policies have discouraged redevelopment projects. “Environmental policy has not encouraged adaptive reuse projects. Actually, there are little to no incentives for folks utilizing adaptive reuse of existing buildings,” says Navarrette. “Rather, building department provisions imposed for existing buildings can make the reuse impractical. In my opinion, adaptive reuse of buildings is attractive to folks looking for breaks in parking requirements, and/or for those looking for an existing design for a location one may not get with a newer building.”