In senior hospitality leadership, we often focus sustainability on guest-facing wins: wooden keycards, no plastic straws, or towel reuse programs. But if you want to protect your margins in 2026, you have to look at the "Heart of the House." Transitioning to Modular, High-Efficiency Kitchens isn't just an ESG goal. I t ’s a high-yield financial strategy. Here is why I’m watching this shift closely for global hotel groups: 🔹 Precision Energy Control: Traditional kitchens a