Izabella Boutique Hotel & Szikra Restaurant

Isabella Boutique Hotel & Szikra Restaurant

After five years working as a marketing specialist, 35-year-old Agnes Petrovits, mother of two children, aged 4 and 6, passionate about cooking, has entered the HoReCa market in the county of Covasna, central part of Romania, with an ambitious project. She opened Isabella Boutique Hotel in the centre of Sfântu Gheorghe in November 2021. She set out with a passion, a dream, good ideas, family support and a European funding of 200,000 euros. After its opening, the Hotel had really good reviews, only a restaurant was missing according to the feedback received from their guests.


Having a restaurant in the same town, with the concept of using only natural ingredients from local producers, with reinvented dishes that look sensational, made according to old recipes from Covasna and Harghita counties, rang a bell in Agnes’s mind.

This is how, the restaurant and the hotel joined their forces to offer even higher quality services and experiences to the large public.


Isabella Boutique Hotel and Szikra Restaurant
are two locations that have been created with a lot of dedication to offer a warm and unique atmosphere to all guests. Agnes wanted to create a place where guests feel at home from the moment they enter, both because of the design, but also because of the quality of the products and the friendliness of the staff

They are offering space/setting for team building and corporate events, whilst they are also planning to host different exhibitions and cultural events such as concerts to widen the scale of their products/services.
Circular Strategy:  Optimize
Country:  Romania

Using local suppliers 

As many of those businesses which operate based on circular economy concepts, Isabella Hotel and Szikra restaurant, are both using local suppliers/providers for a variety of consumables (especially needed in the hotel, room cleaning, soap, bottled drinking water for the customers etc). This is not bringing financial savings (in many cases non-local suppliers offer more advantageous prices), nevertheless, it is rather a question of CE attitude, doing less harm to the environment and use local.

At the same time, using local products not only reduces the carbon footprint of the business but also has the potential to educate consumers/large public in general about the importance of taking care of our environment and that the first steps should be taken by each one of us individually.
Impact
Economic impact
More money is invested, but it is kept on local level, which can bring further local developements.

Social impact
Education of guests and employees about the improtance of carrying for the local and taking care of the environment.

Environmental impact
Reducing the carbon footprint of the business.
Resources
Human resources
Staff needs to be committed to using these local products from local suppliers.

Financial resources
Investing in buying local, which in some cases is more expensive than buying from the non-local suppliers.

Other resources
No other resources were specified.
Visuals
isabella1.jpgisabella-local.jpgisabella-local2.jpg
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