The Cayuga Collection

9 BUSINESS VIEW MAGAZINE VOLUME 9, ISSUE 11 At the Cayuga Collection, each hotel has it’s own greenhouse where we grow many of the vegetables & herbs we serve at our restaurants. the hotel was built 15 years ago and is now the operations manager.” This unique approach to staffing has helped Cayuga Collection demonstrate that it is possible to work with locals and that luxury tourism doesn’t mean you have to bring in ex-pats. The hotel management company extends this employee-centric model by retaining its staff through low seasons, bucking the trend where most hotels fire most staff during low season and rehire them at high season. “We provide year-round employment,” explains Hans. “There are some challenges with this, but also some benefits of not having to retrain, cultivating loyalty among long-time employees,