The many eco-friendly designs in The Hotel provide superior comfort while keeping electric and water meters in check. The estimated net savings due to energy-efficient products is about $140,000 per year, versus the standard code base. Two years of these savings will cover the costs of the upgrades.

• Seven pumps freeze ice in nine "ICE KUBE" units late in the night when energy rates are lowest. That trapped ice then melts the next day, cooling the classrooms, kitchens and Class Act restaurant when daytime electric rates are much higher.
• The Hotel uses geothermal ground-heat exchangers, with more than 200 bored wells. It brings up cool temperatures in the summer and warm temperatures in the winter to help cool and heat to the 117,000 square foot facility.
• Advanced monitoring controls continually monitor kitchen cooking surfaces, activating air handling on low speed when any heat is detected. If smoke is detected the fans increase in speed to dissipate the output until it is controlled.
• Six high-efficiency water heaters provide hot water delivery through a series of smart-control mixing valves. These allow precise hot water supply even at low flows for the teaching kitchens as well as Hotel guests.
• A system of motion sensors detect when no one is in a classroom or other space, turning lights off when no one is in the room.
• Unoccupied guest rooms are put into a "dormant" mode when unoccupied. A new guest registration will automatically re-activate the room.