20
HOSPITALITY
UNI DEPLOYS
ROYAL YACHT CUTS
NUTRITIONAL IT
ENERGY COSTS
T
he Royal Yacht is thought to be the current, future and predicted occupancy of all
oldest established hotel in St Helier. rooms and can adjust room temperatures and
In 2005, a multimillion refurbishment boiler optimisation accordingly.
project saw the existing 34-bedroom hotel “Inef� cient use of air conditioning is a huge
linked to a new extension, transforming it into source of waste,” Nigel Robson, group chief
a luxury four-star hotel with 110 bedrooms, executive of The Royal Yacht. “That’s why the
two penthouse suites, conference rooms and auto-turn off is so important to us.
leisure and banqueting facilities. “And Micromaster is very easy to use.
Royal Yacht selected Micromaster from Everything is centrally managed from one
VDA, a specialist provider of hotel systems in computer and our front-of-house staff have
response to increased focus on environmental had no problems operating it thanks to the
University restaurants are some of the concerns. Micromaster is an intelligent building simple touchscreen function. Since deploying
� rst customer-facing outlets to start using management system that can monitor and, Micromaster we have seen a huge reduction
nutritional analysis software to display importantly for Royal Yacht, control aspects of in our energy use and therefore in savings on
the nutrient content of the meals being a building’s energy use. our energy bills.”
served. It is designed to help enhance energy
Shef� eld Hallam University is one of ef� ciency by monitoring power consumption
those at the forefront of the move, with in the bedrooms and communal areas. And
around 30,000 students, 4,000 staff and the ‘econometer’ controls or deactivates
a stream of external visitors to cater for. electricity or gas supplies as required.
The university’s catering team operates The hotel has made particular use of
a number of restaurants, café bars and Micromaster’s door and key entry technology,
delis on campus and has bolted the which ensures all lights and/or air conditioning
nutritional analysis capability onto Saffron, are turned off when a guest leaves the room,
the hospitality management information for example.
system that is used by the team to The system also allows lights thorough the
improve business control. hotel to be managed centrally and, as it uses
The nutritional analysis capability of convergence technology to link with the back-
Fretwell-Downing Hospitality’s Saffron of� ce and reservation systems, it knows the
system analyses both ready made
products and freshly prepared dishes
against the recognised McCance and
HALL & WOODHOUSE DRINKS TO IT
Widdowson database of values on
60 nutrients. The parameters of the The independent brewer, pub operator and soft drinks brand owner, Hall & Woodhouse
analysis can be pre-set and the nutrient is deploying a new integrated � nance, sales, production and property system to support
breakdown of the recipes can then be expansion plans.
presented as a series of simpli� ed graphs Hall & Woodhouse has grown Badger bottled ales ten-fold in the last decade to over
and printouts. 10% market share and its pub estate has grown to over 250. The company needed an
Richard McGloin, Shef� eld Hallams’ enterprise resource planning (ERP) solution that could support its developments.
head of trading services said: “The move There has been signi� cant investment over the last � ve years in the company’s technical
towards nutritional analysis � ts in well infrastructure and business solutions. The next stage for Hall & Woodhouse is to create an
with the university’s other initiatives to integrated applications platform that can deliver immediate bene� ts and also be � exible
improve student health, such as the and responsive enough to help meet the growing demands placed on the company.
Wellness programme and we’re striving to After evaluating a number of providers, the implementation of Drink-IT from UK
increase awareness of healthier eating.” Microsoft Dynamics provider, K3 is scheduled for the start of early 2009.
A Food Standards Agency’s survey Hall & Woodhouse anticipates delivering immediate cost savings of around £80,000 a
earlier this year showed that the year on associated third-party products and services that will no longer be required.
majority of people want more nutritional Steve Lacey, group head of IT at Hall & Woodhouse said: “The new system will
information on the food being served in provide us with a new starting point, from which we can develop our next generation of
restaurants. computer systems in support of the business in the medium and long term.”
RETAIL TECHNOLOGY NOVEMBER 2008
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40