CROWN RESORTS
“ A normal wok in a commercial kitchen will consume 1.4 million litres of water every year ! Get rid of that , and you will transform your kitchen ”
– Jonathan Wood , Group Manager – Sustainability
to complement the existing Crown Perth .
These new developments represent a ‘ clean slate ’ from a sustainability perspective , as Wood and his team can implement solutions in the design phase .
“ In Perth , we ’ ve been able to implement a number of advanced strategies that tap into existing recycling streams and sustainable procurement processes , such as LED lighting and water efficient fixtures and fittings ,” Wood says .
“ But we ’ re also able to implement quite an advanced room control system for the hotel , which basically monitors the room to see when people are present or not , using motion sensors . This helps to optimise the use of lighting and HVAC but it ’ s also customer focused . By monitoring whether the customer is present or not , it can tailor the messages the customer receives , schedule maintenance to be performed at optimal times and time the ideal delivery of services .”
Within Crown ’ s existing premises , the team is forced to think a little more creatively to find
32 October 2016