Stephan Reiter is the new General Manager of Hilton Sofia, returning to the role he held between 2012 and 2017. With extensive experience in hospitality, he began his career as a chef in various five-star hotels in Switzerland after completing culinary internships. In 1993, he joined Hilton Zurich as Assistant Front Office Manager following his graduation from a Swiss hospitality management school. His career has taken him through various Hilton properties in Riyadh, Astana, Abu Dhabi, Dresden, and Vienna, where he led the team at Hilton Vienna Waterfront. Here’s what he shared in his first interview with a Bulgarian media after returning to Hilton Sofia.
Hello, Stephan. Welcome back to Bulgaria!
Hilton Sofia is among the first green hotels in the Hilton portfolio worldwide. What are the key sustainability initiatives implemented at the hotel?
Sustainability has been part of our company’s practice for many, many years. When I first came to Bulgaria 12 years ago, I already saw numerous sustainability efforts from the team. We are proud to be part of Hilton’s Travel with Purpose program because we can truly see the positive impact on both the city and our guests.
One initiative I’d like to highlight is LightStay – a comprehensive data platform where we record our environmental activities, analyze reports, and track results in reducing emissions through practices related to energy, water, and waste. Based on years of collected data, we can identify areas that require more focus and determine where to direct further investments. This tool is vital in guiding our future decisions.
What steps has Hilton Sofia taken to reduce its carbon footprint?
It all starts with our culture and the team’s commitment to making a positive impact. I believe that’s the foundation – without a team that supports the idea, achieving significant results would be impossible.
During the recent major renovation, with full support from our owners, we introduced several measures to improve our environmental footprint. We replaced all elevators with much more energy-efficient models – this was a substantial change for us. Water conservation was also a priority. In our guest rooms, we installed water-saving fixtures, including new showerheads, faucets, and toilet systems. These seemingly small changes yield substantial water savings.
We installed water dispensers on every floor, and guests receive glass bottles in their rooms, allowing them to refill anytime and helping to reduce single-use plastic bottles.
Another key initiative is reducing plastic usage. We’ve replaced single-use toiletries with large dispensers for liquid soap, shower gel, and shampoo, eliminating the need for small plastic bottles.
During the renovation, we added approximately 4,500 square meters of greenery around the hotel to create a more pleasant and sustainable environment for our guests. All lighting in the hotel was also upgraded to LED, which was another significant improvement.
Regarding waste management, in Q2 we will start to use a system called Winnow, which employs artificial intelligence to measure and identify the types of waste we generate. This provides valuable data that helps us optimize processes and reduce food waste.
We also installed four chillers in the hotel, demonstrating how small adjustments can have a major impact. Additionally, we have solar panels on the roof and plan to bring back the beehives we previously maintained before the renovation. The honey we produce is used for breakfast in our restaurant.
How does the hotel engage guests and staff in its sustainability efforts?
As I mentioned, none of this would be possible without strong team support. We have an active sustainability committee of five to six team members that meets monthly to review progress and plan future improvements – both big and small.
As of April, we will offer bicycles for guests to explore the city. This initiative enjoyed great popularity in the past, and was often used as an alternative to a taxis.
I’d also like to mention our restaurant, OXBO, which follows a From Farm to Fork concept. Our goal is to source ingredients from within a 70–80 km radius of Sofia. We invest a great deal of time in finding special farms that can provide us with such local products.
What trends in eco-tourism do you believe will shape the industry in the coming years?
I believe zero waste and effective waste management will be major focuses in the coming years. In terms of our industry, personalization will play an increasingly important role.
For instance, we’re currently in our Executive Lounge – a space offering privacy and personalized service for our guests. It’s ideal for both business and personal meetings, or as a peaceful workspace away from the guest room. Starting this year, this beautiful space is open to external guests, with subscription access cards available. These cards offer a range of additional benefits, including complimentary access to the hotel’s fitness center and Health Club, discounts on event space rentals, discounts for accommodation and for OXBO restaurant and Regale bar.
