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May 2015
| Business World
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“We get offers from other,” Pistil said. “These
islands want us to extend the environmen-
tally friendly boutique style hotel concept
to include a Blue Haven Granada or a Blue
Haven Bahamas.”
The allure of the Blue Haven brand and its
‘green-first’ mentality extends beyond its
energy and cost saving measures. The atten-
tion to detail and preparation taken to keep
things running smoothly comes down to the
hotel’s organic supply chain relationships.
“On an island, everything is a logistical prob-
lem, because you have to bring everything
in,” Pistil said. “It doesn’t matter on the water
or in the air, so it’s crucial to have good co-
operation with your suppliers. Especially on
an island, you need the goods on time and
sometimes the ferries don’t travel, so the in-
frastructure can be an issue.”
“We have to do the orders in advance, espe-
cially when the season is coming,” Pistil con-
tinued. “We have to work together and plan
ahead – for the amounts and what we need,
so they can bring us what we need.”
Like any hotel catering to international
guests, dining is a paramount feature at the
Blue Haven Hotel. Encapsulating true Toba-
go delicacy and tradition, the property offers
an interesting dynamic of adventure, tradi-
tion and wellness.
“Withour cuisine–we use organically grown
Blue Haven Hotel