SUSTAINABILITY REPORT

We are conscious and determined in our responsibilities regarding sustainable tourism and development. We strive to leave behind a better world for future generations. Our corporate vision, mission, culture, values, and ethical principles guide us in fulfilling these responsibilities.

As a business, informing our stakeholders transparently and effectively about our activities and their impacts is one of our top priorities. In this context, the sustainability reports we aim to publish annually will serve as an important tool for us to remain a transparent and accountable organization.

Since the day we began operations, we have made and continue to make numerous social and environmental investments to ensure the sustainability of our business. Since 2022, we have started working to share our performance with all stakeholders. With this first sustainability report, we aim to communicate our economic, environmental, and social performance to our employees, customers, and other stakeholders.

During the preparation of this report, we began to research and analyze the expectations of our key stakeholders regarding sustainability at our hotel. We also see this report—which we plan to prepare regularly—as an important communication tool through which we will share the steps we will take to manage our impacts in the future.

The Sustainability Report includes:

  • Environmental, cultural, social, economic, quality, health, and human rights-related safety issues of our hotel

  • Targets set to improve this performance

  • The strategy and process to achieve these targets

  • Potential risks that may be encountered

  • Proposed solutions for crisis management of these risks

  • Measured performance results

OUR CORPORATE PROFILE

We began our journey in 2021 with the Miniq Homes brand, offering hotel comfort in the historic stone houses of Eski Foça. Today, we continue with the modern suite rooms of Butiq Elia. While providing accommodation experiences that combine comfort and aesthetics and reflect local culture, we embrace sustainability, respect for the environment, and guest satisfaction as our core values.

OUR SERVICE POLICY

With a team of passionate experts who act in line with our mission and vision, we treat both each other and our guests with respect and care.

  • We approach our work with the awareness of creating value at every stage.

  • We always follow global developments in tourism closely.

  • We are here because we love our job.

  • We want to deliver the very best in everything we do.

  • We act in line with our vision and carefully consider the feedback of our guests.

  • We trust in our talented and educated workforce and believe this is our greatest strength.

  • We pay great attention to detail.

OUR VISION

To be the first choice of guests guided by corporate values and quality standards, and to ensure the continuity of this position.

OUR MISSION

In the sector we serve, to produce results that meet expectations with the highest quality standards, earning the satisfaction and trust of our employees and customers.

OUR VALUES

  • People First – The essence and assurance of our work is people.

  • Connection – We build sincere, lasting, and respectful relationships.

  • Sustainability – We invest in the future through efficient use of resources and environmental awareness.

  • Reliability – We create trust at all times and with everyone.

QUALITY MANAGEMENT

Our business has adopted a quality-focused management approach that aims to respond effectively to the needs and expectations of our guests and employees and to make this continuity permanent. In today’s ever-developing and changing world, needs and expectations are also increasing and diversifying at a parallel pace.

Through the Sustainability Management System we have established, our goals are:

  • To continuously improve the service quality offered to our guests

  • To maximize guest satisfaction

  • To enhance environmental awareness and support the protection of natural life

  • To ensure the safety of our guests and employees by preventing accidents and dangerous situations

  • To achieve excellence in service quality through food safety

OUR QUALITY POLICY

  • Establishing mutual trust, love, and respect between employer and employees

  • Integrating these values into every stage of our services with a principle of quality and continuous improvement

  • Making our guests the focal point of our efforts

  • Increasing guest satisfaction through the participation of all employees

  • Providing a safe, clean, and healthy working environment free from accidents

  • Increasing trust, understanding, and communication among employees

  • Facilitating exchange of ideas and developing team spirit with the participation of all employees

  • Supporting continuous education and self-development of employees

  • Constantly striving to improve quality

  • Working with suppliers that align with our quality understanding

  • Preparing new proposals through cost-benefit analysis

  • Recognizing costs as one of the main elements of quality; consequently, reducing costs, increasing profitability, and ensuring greater job security for employees

Although prepared and published by our Quality Management Representative and top management, our quality policy must be known and embraced by all staff in our business.

RESPONSIBLE PROCUREMENT PRACTICES

As a business, procurement takes place in two processes: raw material supply and other goods and services procurement.

As part of our responsible procurement practices within Supplier Management:

  • Suppliers from whom we procure raw materials are evaluated by our purchasing and quality departments.

  • Our purchasing contracts include our responsible procurement principles.

  • We work only with suppliers who comply with all legal regulations.

  • Within the requirements of our Integrated Quality Management System, we encourage our suppliers to grow and develop with us.

  • Our priorities in supplier selection include the ISO 14001 Environmental Management System certificate, and for food suppliers, the ISO 22000 Food Safety Management System certificate.

  • We prioritize purchasing from nearby regions whenever possible, thereby minimizing CO2 emissions from delivery vehicles and supporting local employees.

OUR GUESTS

The services offered within our business are based on the principle of “Guest Orientation.” As part of continuous improvement, we use Survey Forms to gather feedback from our guests regarding the quality of services provided, aiming not only to meet but to exceed their expectations.

With our innovative, value-creating practices, we focus on managing satisfaction, not complaints.

GUEST SATISFACTION MANAGEMENT

In the service industry, production and consumption occur simultaneously, making errors inevitable. However, successful recovery from service errors is possible through:

  • Being aware of complaints

  • Creating fair processes with rapid solutions

  • Informing staff and guests about these processes

  • Ensuring effective implementation of these processes

Guests may report complaints during or after their stay. All complaints are evaluated by the Guest Relations or Front Office Department.

AGENCIES

Our agencies form the most important link to our guests. We evaluate the survey results and suggestions from agencies regarding our hotel guests, ensuring effective management of agency operations in our hotels.

RESOURCE CONSUMPTION

Work to reduce natural resource consumption is tracked numerically, with reductions or increases in electricity, water, and LNG consumption being analyzed.

Electricity Consumption

  • All electronic products we purchase are energy efficient.

  • All staff receive training on energy conservation.

  • Energy-saving measures are implemented in our hotels and maintained regularly:

    • Use of energy-saving bulbs or LED lights

    • Use of motion sensors in restrooms, corridors, staff areas, and ground floors

    • Refrigerators in rooms are positioned away from heat sources to save energy

Water Consumption

Without compromising health, hygiene, or guest satisfaction, we aim to reduce overall water consumption by:

  • Using water-saving fixtures on taps and showers

  • Using dual-flush or low-flow toilet systems

  • Training employees on water-saving practices

WASTE MANAGEMENT

The primary aim of our Waste Management System is to reduce waste generation, ensure environmentally responsible disposal of waste, and recycle recoverable materials.

OUR ENVIRONMENTAL PRIORITIES

  • Reducing waste by selecting larger packaging during procurement, avoiding small packages except where absolutely necessary, and prioritizing reusable products

  • Reducing hazardous waste by replacing mercury-containing short-life fluorescent lighting with longer-life LED lighting; using motion-sensor lighting in all applicable guest areas and most staff areas

  • Donating or repurposing worn textiles and materials instead of discarding them; in the past year, some room furniture and textiles in usable condition were donated to institutions

  • Purchasing energy-efficient devices when replacing equipment; transitioning step by step to environmentally friendly technologies; fitting taps with aerators to save water

  • Raising environmental awareness among guests by sharing what the hotel is doing to protect the environment and how they can contribute through guest guides

CULTURAL HERITAGE

The business has established a policy regarding cultural heritage:

  • While respecting the intellectual property rights of local communities, we value and integrate authentic elements of traditional and contemporary local culture in the design, decoration, cuisine, and shops of our operations

  • Local/regional arts and crafts are reflected in design and furniture

  • Living cultural heritage and traditions are evident in cuisine, retail, events, and other services

  • Copyright and intellectual property rights are observed, and necessary permits are obtained (e.g., business licenses, tourism operation certificates, professional activity licenses)

  • The views of local/regional communities have been sought in the presentation of local/regional cultural heritage

  • Our hotel respects the intellectual property, copyright, and industrial rights of the local/regional cultural works it presents. The primary source for industrial property rights is the Paris Convention for the Protection of Industrial Property (1967). The new Industrial Property Law No. 6769 explicitly defines patents, utility models, trademarks, designs, and geographical indications as industrial property rights (Official Gazette). It is important for the organization to provide documents demonstrating compliance with these international and national laws and regulations.

At our hotel reception and in guest rooms, there are local ceramic vases and plates. In addition, brochures promoting İzmir are available in guest guides shared with guests.