Editorial Board   Guest Author

Mr. Kipping

Martin Kipping

General Manager, Viceroy Zihuatanejo

Martin Kipping was appointed General Manager of Viceroy Zihuatanejo, the exclusive, 46-room beachfront resort on the Pacific Coast of Mexico, in 2013. He came to Zihuatanejo from Viceroy Anguilla, in Anguilla, BWI, where he was Resort Manager. Since arriving at the resort he has launched a number of new programs and projects designed to further Viceroy Zihuatanejo's reputation as one of Mexico's top luxury resorts while significantly enhancing the guest experience, including new culinary offerings, innovative amenities and services, and renovations of guest rooms and facilities. The precedent-setting Way to Wellness program, conceived by Mr. Kipping and launched in 2016, established Viceroy Zihuatanejo as the destination's leader in the health and wellness fields, offering guests an extensive array of activities designed to help reduce stress and explore lifestyle improvements while on vacation. The program reinforced Viceroy Hotel Group's brand promise, “Remember to Live,” an affirmation to create lifelong memories for each and every guest. Mr. Kipping has more than 20 years of luxury hospitality management experience. He began his hotel career in Washington DC and went on to serve in various positions at Four Seasons properties in Nevis, Boston, Costa Rica, and Las Vegas. A native of Germany, he attended Les Roche International School of Hotel Management in Bluche, Switzerland, earning a degree in Hospitality Management. He is a member of the Epicurean Charitable Foundation Las Vegas, a non-profit organization committed to enriching the lives of deserving and talented local students who are passionate about a career in hospitality or the culinary arts and to making a difference in the community.

Please visit http://www.viceroyhotelsandresorts.com for more information.

Mr. Kipping can be contacted at 52-755-555-5500 or vz.info@viceroyhotelsandresorts.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.