The innovative Buffet Burner from Pineapple Hospitality
is so hot it can help keep the environment cool
Saint Charles, Missouri — Nov. 28, 2007 — Don Walts knows what can happen if a tray of food heated by a traditional Sterno can is left out too long.
“If the Sterno’s too hot, in about 15 minutes the food is going to turn into leather,” says Walts. “And if the Sterno can runs out, the food is going to get cold. It can be really difficult to maintain the right temperature to keep meals tasting hot and fresh for our guests.”
As General Manager of the MCM Grande in Odessa, Texas, Walts refuses to stand for any sub-par meal. That’s why he has made the Buffet Burner Electric Chafing Dish Heater an integral part of meal service at the MCM Grande.
“We’ve been using the Buffet Burner primarily to serve meals during coffee breaks and meetings,” says Walts. “Some of the food will sit out for an hour or more. With the Buffet Burner we don’t have to worry about running out of Sterno or changing containers and interrupting meetings.”
“We just set the Buffet Burner at the right temperature and go back three hours later and it’s still going. Pineapple Hospitality’s Buffet Burner is incredibly convenient and efficient,” he adds. “We knew it would provide a neater, cleaner application of heat. We didn’t anticipate the value of the different temperature settings. The food is never too hot and never too cold.”
The Buffet Burner, created by Intracoastal Innovations, is the most innovative universal electric chafer heater in the industry. The Buffet Burner provides a safe, environmentally-responsible alternative to costly, open-flame canned fuels traditionally used to maintain food temperature in kitchens, buffets, serving lines and banquets.
Walts has been so impressed by the Buffet Burner’s performance, he just bought several more Buffet Burner units from Pineapple Hospitality, the premier distributor of Green Products and Marketing Programs for Hospitality..
“We bought our first two Buffet Burners about five months ago. We wanted to see how well the product would perform and hold up,” Walts says. “The Buffet Burner has really stood up to the wear and tear of everyday use. We know we’re supposed to treat products like these carefully, but it doesn’t always happen in real life. It’s been knocked around a few times and is still going strong. Made out of heavy gauge polished stainless steel, the Buffet Burner is built to outlast chafing dishes.”
Saving Money & Protecting Earth
Improving the quality of food served in meetings
and on buffet lines is just the start with the Buffet Burner. The product
also eliminates the need to order, stock and shelve the hundreds of cans
of Sterno heaters that a single hotel can go through in just a month. The
Buffet Burner is also cheaper to run — at an average cost of only 4 cents
an hour. One Buffet Burner equals an estimated 5,000 cans of fuel!
Every year tens of millions of cans of chafing fuel are burned worldwide, emitting hazardous carbon dioxide. They are then disposed of in our landfills and oceans. Buffet Burners are a non-consumable product and do not produce any fumes or odors. Green benefits include less damage to our ozone by the elimination of harmful emissions as well as limiting the continual manufacturing, transporting, and other waste associated with canned chafing fuel.
As environmental awareness becomes more and more of a focus, hotels, resorts, restaurants, and many other companies are recognizing their responsibility and are making changes to green their daily operations. Not only does the Buffet Burner provide an eco-friendly way to heat buffets, but it saves significant money and storage space while fostering increased guest loyalty and satisfaction.
Empty Trash Cans
With the Buffet Burner, kitchen managers will never have to worry about running out of canned fuel, or dealing with the waste that comes from throwing out used fuel cartridges. The Buffet Burner even cuts down on packaging and transportation costs, and won’t be subject to price fluctuations that canned fuel made from ethanol may face as more cars and trucks adopt ethanol as a major fuel component.
“Being in the hospitality business for 15 years, we’ve seen the kind of trash that comes from banquets,” says Intracoastal Innovations’ Robert Feagley. “There’s tons of trash, and you add to it with all these empty or half-used cans of fuel. It’s a never ending cycle of restocking these things, ordering them and then throwing them away.”
“Instead of trash, the Buffet Burner leaves you with extra profits at the end of a banquet. It’s cheaper and easier to run, provides a cleaner serving station by eliminating the trash, and is so convenient for the kitchen staff to handle,” Feagley adds.
Nasir Zahir, Food and Beverage Director for the Château on the Lake Resort in Branson, Mo., says one of the major benefits of the Buffet Burner is safety. With Sterno-ignited flames, there’s a chance for servers or guests to mistakenly touch the canned fuel and burn themselves.
“The Buffets Burners are saving us on our energy costs, but they’re also safer to use,” Zahir says. “You don’t get singed fingers or tablecloths like you could with canned fuels’ open flames.”
The Château on the Lake’s dining area can seat up to about 160 for breakfast, lunch or dinner. During rush times, the staff can get so busy, they might lose track and let one of the dishes run out of fuel. Once it goes out, the food starts getting cold, which reflects poorly on the restaurant and hotel. Unlike serving with open flames, Buffet Burners allow you to take control of the temperature, the duration, and the cost of your buffet heat. The Buffet Burner never runs out, never blows out and never leaves food sitting cold in chafing dishes.
“The quality of the food is the most important
consideration, and with the Buffet Burner, the food stays at a nice, consistent
temperature,” says Zahir. “It saves us on energy and is safer to use. I’d
recommend this product to anyone.”
About Pineapple Hospitality
Headquartered in Saint Charles, Missouri, Pineapple Hospitality™ is an EPA ENERGY STAR™ partner bringing fresh ideas to hospitality guests’ doors and owner/operators’ bottom lines — including FreshStay® (www.freshstay.com), EocRoooms & EcoSuites (www.EcoRooms.com) Environmentally Sensitive Amenities™, the greenSPA™ luxury amenity and dispenser system, Custom Linen Re-Use programs, Guestat™ programmable thermostats, High Performance showerheads, the Nature’s Mist™ deodorization system, and dozens of other products and programs. For more information, please visit www.PineappleHospitality.net, or call Ray Burger at 636-922-2285.
|Also See:||Three's Company; Pineapple Hospitality's EcoRooms & EcoSuites adds three new members to its Board of Advisors, providing additional environmental insight and perspective for the hospitality industry / October 2007|
|Fresh Impressions; Many hotels listed on FreshStay.com® are finding success by going beyond providing smoke-free environments and offering guestrooms, meeting rooms and public spaces with Indoor Air Quality IAQ enhancements / October 2007|
|Green Leaders: EcoRooms & EcoSuites new Board of Advisors hopes to raise the environmental standards of the hospitality industry, educate consumers and differentiate green from 'greenwashing' / August 2007|
|Guaranteed Non Smoking = Guaranteed Success; FreshStay® Version 2.0 a Huge Hit With Guests & Hoteliers / July 2007|
|Another “Green” Tool For Hotels’ Eco Toolboxes; Guests and hoteliers alike rave about the quality of Environmentally Sensitive AmenitiesTM from Pineapple Hospitality / June 2007|
|Turning Up the Heat; Pineapple Hospitality Adds the Buffet Burner Electric Chafing Dish Heater to its Growing Line of Cost-effective, Environmentally-friendly Hospitality Solutions. / June 2007|
|Attention Frequent Breathers™: FreshStay® Version 2.0 Features Major Web Site Redesign & Fully Integrated Booking Process; At the all-new FreshStay, Frequent Breathers can find and book smoke-free hotel reservations worldwide / May 2007|
|Choice Hotels Comfort Suites Brand To Go Smoke Free May 1, 2007; The decision adds another 433 U.S. hotels to the ever-growing ranks of FreshStay.com's directory of smoke-free lodging facilities worldwide / April 2007|
|Better Designs Today For a Greener Tomorrow; Design sustainability expert David Oakey to headline the March 14th Green Hospitality Conference hosted by Lodging Hospitality and Pineapple Hospitality, Inc. / March 2007|
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|The Triple Win: greenSPA™ Amenities Benefit Hotels'Guests, Properties' Profits and the Environment; Hotels from coast to coast reduce waste to preserve our planet / January 2007|
|The Triple Bottomline: Fresh BulbTM Eliminates Odors, Cuts Energy Costs and Reduces Global Warming; Pineapple Hospitality announces its Winter Light Sale / January 2007|
|Global Growth; The FreshStay.com online directory/network of smoke-free lodging properties connects a growing number of owner/operators with travelers from across the globe / December 2006|
|FreshStay® Reports 2,700% Gain in Smoke-free Hotels; With 2,300 Marriott properties' going smoke free, more than 5% of U.S. hotels will be 100% non-smoking / August 2006|
|Springfield’s Krystal Aire Inn & Suites Introduces Another Fresh Idea; All Non-Smoking Hotel Installs Energy Efficient, Odor-Neutralizing Light Bulbs / August 2006|
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|Turn Trash into Cash; Pineapple Hospitality® and Midas Consulting Identify Eight Red Flags For Hotel Operators to Improve Environmental Practices and Reduce Waste Management Expense / June 2006|
|PURE Solutions Signs On As A Corporate Sponsor Of FreshStay™; FreshStay™'s rapidly growing online directory of non smoking hospitality properties is the perfect match for the PURETM Rooms program, which converts guestrooms to allergy-friendly rooms within 24 hours / May 2006|
|Pineapple Lights Up Hotels' Bottom Lines; Hospitality Properties Reap Significant, Sustained Economic Benefits By Embracing Environmentally-Friendly, Energy-Efficient Bulbs; Lighting Retrofits Reduce Costs & Bolster Guest Satisfaction / May 2006|
|Top 5 States and Top 10 cities for Non Smoking hotels in the U.S.; www.freshstay.com adds 25 non-smoking properties during April -California is the number 1 state and Seattle the number 1 city / May 2006|
|Zontec™ Sponsors FreshStay.com to Identify Best Places Where Guests Can ‘Breath Easy, Sleep Great™’ / April 2006|
|200 Smoke Free Hotels Join the www.freshstay.com Online Directory in 1st Month / March 2006|
|120 Smoke Free Hotels Join the www.freshstay.com Online Directory in 1st Month / February 2006|
|Fresh Air: The New Hospitality Amenity; Pineapple Hospitality Launches FreshStay™, an Online Directory of Hotels Offering Better Indoor Air Quality / January 2006|
|Gift of the Year: Pineapple Hospitality’s Energy $aving Trifecta / December 2005|
|Pineapple Hospitality is Now the Exclusive U.S. Supplier of Environmentally Sensitive Amenities™ / November 2005|
|Got Pineapple? Hotelier-turned-industry-innovator Ray Burger Launches Pineapple Hospitality™ — bringing fresh ideas and business-building products and programs to your guests’ doors and your bottom line / September 2005|