HotelExecutive.com featured an article, written by Suzanne Owens, Kenyon’s Vice President of Sales, about green & sustainable cooking options for extended stay hospitality.

To meet this demand and capture the opportunity, many hoteliers are converting from limited service to extended stay.  New hotel construction, while quite limited, is for extended stay properties. Additionally, many existing extended stay properties are renovating to keep their suites clean and more appealing.  And along with this comes opportunities for better technologies especially as it relates to the 2-burner cooktop typically found in the guestroom kitchenette.

Click here to read the full article.