RESPONSIBILITY CASE YÖPUU LTD SMALL ACTS TOWARDS RESPONSIBILITY >BIG IMPACT TO THE SOCIETY ELLA SALMELA
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1 RESPONSIBILITY CASE YÖPUU LTD SMALL ACTS TOWARDS RESPONSIBILITY >BIG IMPACT TO THE SOCIETY ELLA SALMELA
2 YÖPUU LTD FAMILY BUSINESS 26 unique rooms Pöllöwaari: Fine dining restaurant and wine bar Staff: 20 Yearly sales/revenue about 2 milj (2/3 from restaurant) 128 rooms Verso Bar: living room for adults, serves local beers, quality wines, cocktails, small snacks, lunch Staff: 20 Estimated yearly sales/revenue about 3 milj (2/3 from hotel)
3 PROFITABLE COMPANY SINCE 2006 CHOICES 100 eur profit Great customer experience, luxury image High average purchase, sustainable pricing Professional staff, great cost efficiency Good cross margin PROFITABILITY MAKES IT POSSIBLE TO ACT RESPONSIBLY impact Taxes and salaries (high in hospitality) paid to Jyväskylä area Impact to thearea, possibility to act responsibly
4 HEALTHY, HAPPY AND EFFECTIVE EMPLOYEES Permanently employed, long employments Introduction to work Everyone matters Daily feedback, yearly development discussions Professionality up to date continuous education encouraging employees to take care of themselves: sport-culture-massage coupons encouraging employees to excellence: competitions
5 INVESTMENTS & SPENDING > WELL BEING & VALUE TO AREA Possibility to invest: renovations of Yöpuu- Pöllöwaari, start of new Hotel Verso Possibility to spend: local services and goods, not the cheapest but sustainable, long lasting products/relationships/resources Value and well being to the city of Jyväskylä, to Central Finland to people, to companies, to partners Work and impact to the whole society: fair profit, fair salary, all taxes paid Charity/donations through the Bank of Women and Salvation Army
6 PRODUCTS AND SERVICES FROM LOCAL CONTRACTORS Over 10 local/ Finnish contractors offering daily services Long term contracts maintainance, cleaning, renovations, interior designs, itservices impact on well being of Jyväskylä area, Central Finland, Finland Rakennuspalvelu Mika Ässämäki Oy, SOL service, Electrical work Östman, Interior design Marika Kurki, graphic design Nina Huisman, JK Centre and It-services
7 DEVELOPING TOURISM & PROFESSIONAL GROWTH Co-operation with local educational institutes Co-operation with travel industry and companies in the area Offering training places for students Offering summer job for hospitality students Offering first summer job experience for pupils of comprehensive school Takes time and effort from our personnel, but is worth it Developing the business and best practises
8 RESPONSIBLE CUSTOMER SERVICE Excellent and uniquecustomer experience Every customer is important Offering our best know-how honestly Cultural knowledge in customer service High level customer evaluations Engaging customers to develop the business: feedback, ideas, contracts > continuous improvement Hotel Verso is built together with customers
9 PEOPLE, STORIES & HISTORY BROUGHT TO ALIVE Stories of ex. owners, local artists etc. are brought to names, products etc. Aalto Room, Marimekko Room, Vehmas and Pentti meeting rooms Focusing on local castronomy; Gastro weekend Informing customers about local culture, traditions, lifestyle places to visit, things to see
10 LOWER ENERGY CONSUMPTION * energy use: led/energy lamps * water consumption: water pressure of showers is adjusted to waist less water than normal * adjustable air conditioning or not at all * Hotel Verso: lot of new technology * Changing towels only when asked and linen once in 3 days/a week * Environmental awareness Staff + teaching customers
11 ENVIRONMENTAL RESPONSIBILITY - BUSINESS PREMISES * quality furniture ( Laitala, Palokan Puutuote) and fabrics finnish and local design and handcraft * finnish quality tableware: Iittala, Fiskars etc. * also recycled furniture and tableware * Hotel Yöpuu & Hotel Verso: in city centre, just short walk to attractions, old restored buildings * arriving to our destinations by public transportation is easy
12 ENVIRONMENTAL RESPONSIBILITY LOCAL & SEASONAL FOOD * locally produced food and drinks * seasonal food seasonal menus: 6 seasons * organic food and drinks: over half of the wines are organic wines * less waist no buffet just aĺa carte * responsible food and drink suppliers * no plastic just class, stone, metal and ceramics (environmentally friendly materials, no waist)
13 SUCCESS & RESPONSIBILITY CAN AND SHOULD WALK TOGETHER
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