RHP was part of a far reaching UKRI funded project which considered how the experience economy could recover, build and enhance audience resilience & engagement following the Covid-19 pandemic. Offering digital engagement with audiences has been central to maintaining relationships, profile and critical income during periods of closure at the peak of the crisis. The project explored the opportunities to build on the rapid learning from that period, to ensure that the experience economy can remain resilient in uncertain times and thrive in the future. Find out about the DReem project here
Working with a leading international hospitality business, RHP where asked to help bridge the gap between strategic direction and a practical roadmap to deliver change.
To help our client and their customers to move towards a more circular economy, they wanted to gain an understanding of the consumption patterns of single use items beyond a focus on a single material. This project aimed to create a benchmark and methodology for onward measurement of progress, pull insights and easy wins from dispersed datasets, and generate some of the next steps in delivering a shift to circular.
RHP is supporting the journey to reduce Single Use plastics (SUP) across hospitality, and were delighted to support TUI with the creation of their plastic reduction guidance document. The publication aims to offer hotels practical steps to help map out the path to reusable and away from SUP’s. Read the document here TUI Plastic_reduction_guidelines
RHP undertook a supply chain review of over 1,800 accommodation suppliers to an international holiday business. The project unpicked the sustainability performance of our client’s supply chain to strengthen their own responsible business practices. Our work provided a repeatable methodology to map, assess and action change, and our strategic advice and practical solutions, facilitated changes in supplier contract arrangements, insight to customer and supplier expectations around sustainability topics, and created the structure for a supplier support offer to deliver continuous improvement.
Working with Oxfordshire County Council on this ERDF (European Regional Development Fund) project, RHP delivered one to one support to hospitality businesses to reduce costs and improve their sustainability credentials. The FoodWISE project aimed to help 250 hospitality sector SMEs to make positive change to reduce food waste, through purchasing, preparing and disposal routes. You can read more here: The White Rock, Foodwise procurement final Coulsdon Manor Hotel Foodwise Case study
RHP were proudly part of the award winning* Greener Hotels project, which improved water, energy and waste management choices for hospitality businesses in Cape Verde. RHP drove the project management, took on key research points, and created a bespoke version of our Green Tracker on-line tool to deliver change. You can find out more about the project here
*This project won the 2019 National Energy Globe Award
RHP helped to find €2 million savings in energy and water costs across sixty of our client’s European hotels.
With our partners Blue Contec, this game changing project delivered two-day personal audits and bespoke action plans for hotels to make resource savings and wider sustainability gains. Using a mix of on-line and in-person tools, RHP provided continuous support to hotel teams for their resource management journey, to facilitate change, maximise savings and create responsible business solutions.
RHP worked with our client to shift attitudes, change practices and reduce costs around food waste.
As part of a broader research project, RHP created and trialled practice changes with a leading intentional hotel business to reduce their food waste. By creating a practical methodology, training teams and supporting them to put data collection mechanisms into practice, RHP assembled data, identified patterns and found opportunists to reduce food waste throughout their business. After making recommendations about purchasing, preparation and service, RHP worked with staff to transform practices through behaviour change. Information, awareness raising, creating a sense of value and empowerment all helped to shift attitudes and beliefs about where and how food waste occurred in the organisation, and the importance of change. The project reduced food procurement costs for the breakfast buffet by 4% and reduced food waste from the breakfast buffet by 30%.
With an aspiration to attract and sustain more visitors and residents to the town and a wealth of cultural and heritage assets, RHP was asked to help reinvigorate Sherborne’s visitor economy and gain long term benefits for business, community and culture. Read more about the project and its success here
Working with the Arts Development Company, we created a series of activities to support the better integration of the culture and tourism sectors for the economic benefit of both.
It was clear at the start of our work programme that both the cultural and tourism sectors would benefit from improved personal networks in Dorset, harnessing their collective power to improve the visitor economy. We therefore kicked off our activity on the project with a ‘Cultural Canape’ event, where we invited tourism businesses from across the county to come and sample snippets of the culture on offer.
Post event networking created a wealth of activity and resulted in a number of cultural providers gaining contracts with tourism business as diverse as the local cruise industry and a conference venue. Further networking opportunities brought additional cultural and tourism businesses together.
Our programme of work moved on to complete a product audit that mapped the cultural activity across the county and created a calendar of cultural events (shared with tourism organisations). A regular newsletter created greater awareness about the many cultural happenings across the County.
Additional activities included the development of training materials for inclusion in the Tourism Ambassador online training programme used by many of the larger hotel companies in the county to familiarise employees with the range of cultural activities on offer, analysis of market segments, training activities and initiatives to engage tourism and cultural organisations in working collectively to attract new and different types of visitors.
RHP facilitated the process and developed the guidelines for Bird Friendly Tourism for Birdlife International & UNDP. We have provided an excerpt of the final document here to provide an insight to the project.
Over the course of a day, RHP worked with the team at the world famous two Michelin star manor house hotel – Le Manoir aux Quat’ Saisons. We helped each department identify a number of ways to reduce their costs and negative environmental impacts, resulting in a number of practical initiatives (including the reduction in the volume of laundry generated) that reduced overall energy and water costs and improved the carbon footprint of this unique and exquisite hotel.
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