Philosophy and story of the San Marco Hotel
Hospitality is not a job, hospitality is a way of life
Let's take a little dive into the past.
Summer 1984. other times, a different approach to hospitality.
I learned the hotel business from my father. He had a special talent: choosing the best people to work in our hotel.
We were without a receptionist that year and he told me about a Dutch girl he had seen the previous year working in the hotel next to ours.... He was sure she would be perfect for the San Marco hotel.
"How do you know?" I asked him. "I saw her unloading suitcases from a car of newly arrived guests with her arm in a cast. Do you think she's good?" You can't argue with that.
As I said, other times. So, Yvonne joined the San Marco Hotel as a receptionist in 1984, in the same year that I also started on a permanent basis.
She passed the test in the first season with flying colors. Then the second. Then the third. Until she became my wife and today she leads our hotel with me.
Over time, the San Marco Hotel has changed shape without ever losing its identity.
Simplicity, elegance, courtesy at the service of our guests.
Our family has also added some new members, as we are now a family of 4. Mark and Chiara, our two wonderful children who are now adults, help us carry on and constantly improve our philosophy of work.
Out of professional bias, I often experiment by stepping out of my own point of view and looking at our hotel through the eyes of a guest.
He definitely sees a hotel with very high standards....
He definitely sees a careful attention to detail.
He certainly sees a highly trained and close-knit staff.
I am equally certain that what fascinates him most is not visible at first sight. Only after staying with us and experiencing the hotel can he affirm what I tell myself every day: this hotel feels like family.
I learned the hotel business from my father. He had a special talent: choosing the best people to work in our hotel.
We were without a receptionist that year and he told me about a Dutch girl he had seen the previous year working in the hotel next to ours.... He was sure she would be perfect for the San Marco hotel.
"How do you know?" I asked him. "I saw her unloading suitcases from a car of newly arrived guests with her arm in a cast. Do you think she's good?" You can't argue with that.
As I said, other times. So, Yvonne joined the San Marco Hotel as a receptionist in 1984, in the same year that I also started on a permanent basis.
She passed the test in the first season with flying colors. Then the second. Then the third. Until she became my wife and today she leads our hotel with me.
Over time, the San Marco Hotel has changed shape without ever losing its identity.
Simplicity, elegance, courtesy at the service of our guests.
Our family has also added some new members, as we are now a family of 4. Mark and Chiara, our two wonderful children who are now adults, help us carry on and constantly improve our philosophy of work.
Out of professional bias, I often experiment by stepping out of my own point of view and looking at our hotel through the eyes of a guest.
He definitely sees a hotel with very high standards....
He definitely sees a careful attention to detail.
He certainly sees a highly trained and close-knit staff.
I am equally certain that what fascinates him most is not visible at first sight. Only after staying with us and experiencing the hotel can he affirm what I tell myself every day: this hotel feels like family.
Our environmental commitment
ENERGY
- Our electricity comes from completely renewable sources
- Thanks to solar panels, we create a renewable energy source
- 80% of our lighting is energy-efficient
- All faucets have water-saving aerators
MATERIALS
- Our take-away packaging is made of recyclable organic material
- Plastic-free: water is in bottles made of glass or compostable materials
- We choose suppliers who are committed to using less and less packaging
- In-room toiletries are provided in paper packaging or refillable containers
- We sort all of our waste
IN THE KITCHEN
- We have reduced meat consumption. Thanks to our new formula, a more careful estimation of consumption and the choice of more seafood and vegetable dishes, meat consumption has decreased by 15 percent
- We rely on as much seasonal and local produce as possible
- Seasonal vegetables are mostly organic and farm-to-table: our trusted fruit vendor grows them in the countryside of Cattolica and has obtained the organic certification
OUR
INITIATIVES
- We plant a cocoa tree in our forest in Cameroon for every vacation, in partnership with Treedom. Our corporate forest is called Greenta and already has more than 1,000 trees!
- We adopted a beehive in Emilia Romagna with the nonprofit organization 3Bee, with which we protect 10,000 bees. The hive is called Bee Sweet and you can taste the honey we make from it every morning at breakfast
AT THE TOP IN EVERY RESPECT!
Outstanding hotel in all respects, cleanliness, efficiency, services and above all great food. The setting is very nice, well-kept and relaxing. The guys and all the staff extremely nice, Kail, Alissa, all the wait staff but also Federico and the girls at the front desk, the night porter, all really professional and friendly. This is our second year back and we will definitely be there again next year!