Canadian Lodging News - January 2015 by Ishcom Publications

LodgingNews January 2015 Vol. 11 No. 10

c a n a d a ’ s

l o d g i n g

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n e w s p a p e r

Vantage vows to expand in Canada

Expedia conference doubles in size

By Colleen Isherwood, editor

Left to right, Dara Khosrowshahi, president and CEO, Expedia; Laurens Leurink, president, Expedia Lodging Partner Services; Henrik Kjelberg, president, Hotwire; Guangfu Cui, CEO, eLong; Rob Greyber, president, Egencia; and Johan Svanstrom, president, Hotels.com.

Canada Post Publications Mail Agreement No. 40010152

By Colleen Isherwood, editor LAS VEGAS—Expedia welcomed 3,700 travel partners from around the world to its annual partner conference at Bellagio hotel in Las Vegas Dec. 1012—more than twice as many as last year. This year’s conference added more entertainment to the usual menu of trending technology, updates on Expedia affiliates and global statistics. Hotels.com “spokesperson” Captain Obvious was everywhere! He joined chief financial officer Mark Okerstrom (who hails from Vancouver) on stage. And six Expedia company presidents decked out in Captain Obvious gear answered questions from the audience at the Town Hall Session

that ended the formal part of the conference. Guangfu Cui, CEO of eLong, Expedia’s Chinese affiliate, added some humour too, while driving home his message that the U.S. needs three things to attract its share of Chinese travellers—visas, visas and more visas. The U.S. is currently attracting only 2 per cent of the enormous Chinese travel market. That share is projected to rise to 7.2 per cent by 2021—but that could happen in just three years if President Barack Obama fixed the visa situation. Cui told CLN that the situation is much better in Canada, adding that he personally likes travelling to Vancouver and Whistler, BC. Chinese travellers are among the highest per capita spenders, at $11,700

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per visitor. The best price point for hotels is $100-$200 per night. The Chinese like to travel during summer with their children, during the Chinese national holiday Oct. 1-7, Chinese New Year in January/February and for their Spring Festival just after that. Among their requirements are Chinese language (90 per cent of travellers); free WiFi (70 per cent); and a hot water kettle. Contrary to popular belief, only 30 per cent of Chinese travellers come in a group; 70 per cent come on their own. There are 200,000 Chinese grad students in the U.S., and another, little known market is the 10,000 Chinese who come to the U.S. to deliver babies, usually second children, as children born in the U.S. will be U.S. citizens. Continued on page 9

LAS VEGAS—Bill Hanley, group president, international development for Vantage Hospitality Group, told CLN in an exclusive interview at its recent conference, that the company will focus on development in the Prairie provinces and Atlantic Canada in the coming year. He added that Vantage’s Country Hearth brand could be a good fit for Canada. Much of Vantage’s 15th Annual Conference, held in Las Vegas Dec. 8-12, dealt with integrating the six brands they purchased earlier this year and sorting them in to “swim lanes” or “segments.” This past summer, Vantage entered into an agreement to acquire America’s Best Franchising, Inc.’s hotel brands – America’s Best Inns & Suites, Country Hearth Inns & Suites, Jameson Inn, Jameson Suites, Signature Inn, and 3 Palms Hotels & Resorts. Hanley said that the Country Hearth brand has been singled out as appropriate for Canada. Country Hearth is an upper economy/lower midscale brand with an extended stay component.

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From containers to completion

New Sioux Lookout hotel design suitable for construction in remote, high-cost locations.

CLN’s Annual Buyer’s Directory for hotels

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From towels to technology; bed bugs to bathroom amenities, this year’s buyers’ directory has your needs covered.

Continued on page 3

Aloft Calgary U’s fun factor

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Style at a steal and sassy decor created with a diverse clientele in mind. Bill Hanley

Build with the Brand that’s Building. Our prototypes were designed with the modern guest in mind featuring flexible layouts that incorporate style and innovation with a focus on guest satisfaction and the profitability of our owners. Whether you want to build a new hotel or reposition your existing property, our Canadian based support team is dedicated to helping you every step of the way.

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KeYnoTeS LESSONS FROM THE WORLD’S MOST INNOVATIVE COMPANIES Doug Stephens

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✦ The Millennial Consumer

✦ HAC Travel Intentions Survey

✦ Best Practices For Online Sales

✦ 10 Tech Trends Impacting Hoteliers

✦ What Makes A Hotel Profitable? 10 Operational Techniques for Success

✦ 10 Tips To Save A Hotel Money By Being Green

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HAC HALL OF FAME AWARDS SPONSORS

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Country Hearth suitable for Canada Continued from page 1

“We probably won’t have the new brands registered for Canada until the second quarter of next year,” Hanley said. “We think Country Hearth has great potential for Canada. “We bought [the six brands from America’s Best Franchising] because it was a tremendous opportunity. We want to walk smartly and do it right.” Hanley added that there will be some modifications to the existing Country Hearth logo design in Canada and the U.S. When Vantage’s 35 Canadas Best Value Inns and single Lexington Hotel are plotted on a map of Canada, it shows great coverage in British Columbia and Ontario, a very active property in Calgary, and a few CBVIs in the Atlantic provinces. “We’re trying to focus on the rest of Alberta, Manitoba, Saskatchewan and the Atlantic provinces,” Hanley noted. “We want to hire staff to work those two areas.” Vantage currently has one person overseeing Canadian development—Kash Joshi, who is based in Ontario. “We see strong potential in Sydney [NS] and Dartmouth [NS], and in major cities along the Trans-Canada Highway in Saskatchewan and the West,” Hanley said. Hanley said he would conservatively expect eight to 10 properties this coming year, five in the Prairie provinces and another three or four in Atlantic Canada. He added that Vantage is looking at new incentive programs for developers. In the past, Vantage has used a program giving incentives to existing members to bring new hotels into the Vantage fold. “Bill’s focus is all on Canada,” Vantage CEO Roger Bloss told an all-access Town Hall meeting at the conference. Answering a question asking for more Canadian marketing dollars, he said, “We heard you loud and clear.”

Roger Bloss, left, Vantage CEO and Bernie Moyle, CFO and COO, at the all-access Town Hall meeting.

BR I E FS

Low-cost wellness programs NEW YORK—Increasingly, wellness is becoming a focus of guest stays, and with a bit of creativity, hoteliers can add wellness-themed programming at minimal cost, according to hvs.com. For example, an amenity already provided by most lodging facilities—namely, food— can help boost guests’ wellness. At the Resort at Pedregal, in Cabo San Lucas, for example, the chef takes attendees of small C-level executive meetings (10-15 people) to a produce market for a short lesson on local fruits and vegetables and then the group spends time in the resort’s commercial kitchen preparing the food and making lunch for each other, helping demonstrate the value of collaboration.

MADRID—Madrid-based travel agency Destinia has introduced a mobile app, Hotel Near Me, that detects a person’s location via GPS to provide a selection of nearby hotels that can be filtered by price. Destinia launched the app in May for Google Glass and has migrated its technology to smartphones for iOS and Android users. Hotel Near Me users have access to the Destinia database of more than 230,000 hotels worldwide, which can be filtered to adapt the search to any budget and include photos as well as information on hotel services. The mobile version of the app is available in English and Spanish and Destinia is working on a multilingual version with various currencies.

Roger Bloss, left, with Sarah Porter, development associate, ECPAT. At the conference, Vantage signed The Code of Conduct for the Protection of Children from Sexual Exploitation in Travel and Tourism. Carlson, Wyndham and Hilton have already signed on.

World’s largest pillow fight

special—but intimacy, exclusivity and talking with the executive chef is special. “It’s not about me having my back to you and cooking. You’ll be sipping a fantastic wine from Riedel glassware—it will be really cozy.” The five-course tasting menu starts at $250 per guest. Bookings are for one group at a time—the communal table idea doesn’t work in Canada, according to Tomaszeski. “You’re not just a number—you have this room for the night.” The room can be booked for a table for two, for example, but is subject to the minimum room price of $2,500. Although Tomaszeski normally cooks the same meal for everyone, he can accommodate allergies and food preferences, drawing on the resources of the hotel’s extensive kitchen facilities. For example, if someone is allergic to dairy

and doesn’t like chocolate, that person might have a special meal for every course. “But his food will be as beautiful and tasty and delicious as everyone else’s.” Tomaszeski says he will not be doing the cooking all the time. “We have fantastic people in this [hotel]. If the food’s horrible—that can’t happen. It has to be consistent. We want to pass the batons off to our apprentices and young cooks who want to be an executive chef.” Chef Corbin’s influence is present throughout the hotel, having worked with the food and beverage team to complement the existing menus for the hotel’s outlets. Menus at Mizzen Restaurant and the Chart Room Bar and Lounge now feature signature Chef Corbin items, including his “best burger ever.”

Chef Corbin prepares pan seared crispy Atlantic salmon with horseradish creme fraiche and warm fingerling potatoes, with a helper at the media event.

Westin general manager Tim Reardon (left) with Chef Corbin Tomaszeski in Savoury restaurant.

NE W S

Destinia’s Hotel Near Me app

Westin’s Savoury—not a chef’s table TORONTO—This month, the Westin Harbour Castle will open an intimate new restaurant where 10 guests can dine on five-course meals designed and prepared by celebrity chef Corbin Tomaszeski. But although the news release on the subject bills Savoury as a chef ’s table, Tomaszeski told reporters at a media event that it is not. “Twenty-six years ago, the idea of a chef ’s table was exciting—it gave an inside view of the chef ’s table. Now my aunt says she has a chef ’s table—but it’s really just her counter table in her kitchen. “At Savoury, we want to bring special back with small plates, as if I was inviting you into my kitchen and we’re in my home. “It speaks to what I want to do. I’m going to cook and you will love it! A chef ’s table is not

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PARSIPPANY, NJ—The Super 8 hotel chain on Nov. 22 celebrated 40 years of hospitality by joining TV host and former N Sync pop star Joey Fatone in South Dakota to break the Guinness World Record for the largest pillow fight. Held at South Dakota State University’s Coughlin-Alumni Stadium, in the state where the brand opened its first hotel in 1974, the event saw 4,201 students, alumni, parents and fans take part in a fun-filled pillow fight challenge during a football game featuring South Dakota State University and the University of South Dakota. Fatone hosted the anniversary event and kicked-off the challenge. Shattering the previous record of 4,200 participants, the record-breaking attempt occurred between the first and second quarter and lasted for 60 seconds, per official Guinness rules.

Carlson Rezidor and Safehotels BRUSSELS—Carlson Rezidor hotel group announced on Dec. 3 the signing of an agreement with the Safehotels security consultancy, the first to obtain such a credit. This month, selected hotels will begin the formal Safehotels certification process. Subjects covered include security equipment, staff awareness and training, fire security and first aid. Safehotels will also evaluate Carlson Rezidor’s existing self-assessment internal hotel security program. To ensure all criteria are met, Carlson Rezidor has worked with Safehotels to align the brand expectations and self-assessment program with the Safehotels standard.

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CANADIAN LODGING NEWS

LodgingNews

Com m e n t By Colleen Isherwood, editor

EDITOR

Colleen Isherwood ext. 231 · cisherwood@canadianlodgingnews.com SENIOR CONTRIBUTING EDITOR

Leslie Wu ext. 227 · lwu@canadianrestaurantnews.com CONTRIBUTING EDITORS

Marni Andrews · marni@trolltales.com Larry Mogelonsky · larry@lma.ca Don Douloff ext. 232 · ddouloff@canadianrestaurantnews.com Jonathan Zettel ext. 226 · jzettel@canadianlodgingnews.com Kristen Smith ext. 238 · ksmith@canadianlodgingnews.com SENIOR ACCOUNT MANAGER

Debbie McGilvray ext. 233 · dmcgilvray@canadianlodgingnews.com ACCOUNT MANAGER

Kim Kerr ext. 229 · kkerr@canadianlodgingnews.com PRODUCTION

Stephanie Giammarco ext. 0 · sgiammarco@canadianlodgingnews.com CIRCULATION MANAGER

Don Trimm ext. 228 · dtrimm@canadianlodgingnews.com CONTROLLER

Tammy Turgeon ext. 237 · tammy@canadianlodgingnews.com

How to reach us: Tel. (905) 206-0150

Feminine leadership: Empathy, honesty and “a pinch of bitch” The breakout room at the Vantage Hospitality Conference in Las Vegas was filled with women—no men allowed, not even a photographer! The purpose of this closed-door session was to identify the leadership qualities specific to women in the hospitality industry. Lori Andrew, general manager of Canadas Best Value Inn Calgary started the discussion. “The important female [leadership] traits are patience and empathy. With the new generation, we want staff to engage. That’s where the Millennials are going. You have to put your character out there—with a pinch of bitch! Show respect and respect comes back to you.” Nita Patel, a hotelier from Collinsville, IL, had a list of desirable traits: empathy, consistency, honesty, caring, flexibility, direction and being a good mentor among them. “Be firm in your rules and then follow through. Punish in private and praise in public,” she added.

Another hotelier took mentoring Women’s Leadership Forum panel: left to a different level, by working with to right, Lori Andrew, Nita Patel, Amy an employee who just got out of jail Vaxman and Natalee Bloss. and had been into drugs for eight years. “That employee has been with does not necessarily mean full disclosure.” us six months, is one of my best workers— Weber addressed the awkward situation and has stayed off drugs,” she said. where a leader who knows that certain jobs “If [the crime] wasn’t violent and wasn’t will be cut is approached by someone whose stealing, why wouldn’t I consider giving them job is going to be eliminated. In her example, a second chance?” said panel moderator Rita the person was also going through a messy diWeber, Vantage’s director of human resources vorce. “I told him that there will be changes, and training. and that I personally am not doing anything Another key is “to wish them well always,” that will add to my financial issues,” she said. according to another hotelier. “If they get a Natalee Bloss, representing the Millennibetter job, have them leave on a positive note, als, is a hospitality student at University of keep the relationship secure. They may still Nevada Las Vegas, who recently worked as an come back for mentoring. What is the point intern at that city’s Hard Rock Hotel. “At Hard of being nasty or upset?” Rock, everyone has access to the leader—they While most delegates mentioned honesty feel they can speak their mind and say what as being important, they noted that “honesty they feel is important,” she said.

PUBLISHER

Steven Isherwood ext. 236 sisherwood@canadianlodgingnews.com

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EDITORIAL ADVISORY BOARD Jason Cheskes Above The Line Solutions Vito Curalli Hilton Worldwide Justin Friesen Western Financial Group Philippe Gadbois Atlific Hotels & Resorts Mark Hope Coast Hotels Elizabeth Hueston Sysco Guest Supply Canada Inc. Brian Leon Choice Hotels Canada Inc. Robin McLuskie Colliers International Hotels Brian Stanford PKF Dr. David Martin Ted Rogers School of Hospitality Christine Pella Serta Mattress Company Tony Pollard Hotel Association of Canada Andrew Chlebus LG Electronics

Canadian Lodging News Volume 11 · No. 10 · January 2015 Canadian Lodging News (www.canadianlodgingnews.com) is published 10 times a year by Ishcom Publications Ltd., 2065 Dundas Street East, Suite 201, Mississauga, Ont. L4X 2W1 T: (905) 206-0150 · F: (905) 206-9972 · Toll Free: 1(800)201-8596 Other publications include the Canadian Chains and Buyers’ Directory as well as:

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By Larry Mogelonsky, P.Eng. www.lma.ca

Copper Skillet Competition hones culinary skills Recently, I was asked to judge the Canadian round for this year’s Copper Skillet Competition hosted by the International Association of Conference Centers (IACC). Held at the BMO Institute for Learning (IFL) in Chef Tim Lentz Markham, ON, the contest pitted five top chefs employed by IACC against each other for the chance to represent the country in the North American finals. Just north of Toronto proper, the sprawling IFL campus houses a mid-sized corporate hotel in a squat brick building enclosing a groomed quad (operated by Dolce Hotels & Resorts) as well as an expansive, fully-loaded conference building. Within minutes of arriving, however, myself and the other judge—none other than acclaimed food writer Rose Reisman—are ushered into a crowded industrial kitchen by last year’s champ, chef Murray Hall, where the five contenders are already mentally preparing for the feat ahead. Those five in alphabetical order are: Rexy Barit, baker, BMO Institute for Learning; Rick Doucett, sous chef, Donald Gordon Centre; Tim Lentz, sous chef, Ivey Spencer Leadership Centre; Luc McCabe, executive chef, NAV Centre; and Alan Van Heerden, executive sous chef, BMO Institute for Learning The rules for the Copper Skillet were simple. Each chef was given access to a basic assortment of oils, herbs, spices and marinades as well as two gasoline ranges for all cooking needs (hence the name). Once the proteins were unveiled—this year including a fresh snapper, two sirloin medallion steaks and an inch-thick slab of pork belly—the five participants had 10 minutes to plan their recipes and organize their

ingredients prior to a 30-minute culinary showdown. Once the opening bell rang, it was a halfhour rush of chopping, slicing, pouring, frying, sizzling, splashing and some of the best smells to ever reach one’s nose. So there I am, pressed against a bare concrete wall and less than a foot away from two frenzied chefs, one rushing to fillet the snapper while the other melts a whole slab of butter into a pan. The other three are immediately behind them, all dashing and splashing ingredients about to finish their dishes as the clock ticks down. My only protection: the clipboard graciously given to me by chef Hall for note taking. Why I wore a suit that day, I still don’t know. After the thirty-minute marker, Rose Reisman and I convened in the adjacent dining hall where five exquisitely prepared plates were laid before up for us to sample, taste and discuss. After a gruelling period of eating some of the best food this side of the Atlantic, we inevitably arrived at a winner—chef Lentz, with chef Barit selected to compete in the finals as a junior. Aside from the onslaught of valuable kitchen tips, what was most interesting from that day was the powwow I had with the chefs afterwards over a round of beers. In it, our conversation wound its way to the topic of executive chefs as a point of differentiation for hotels via acclaimed in-house restaurants. We surmised that one excellent way to reach the consumer’s ear is by enfranchising a property’s chef so he or she becomes an onsite celebrity. Why food, you ask? As I repeatedly say, “Everybody eats!” Yes, it’s great to have a championship-level golf course, a world-class spa or a 40-stories-high rooftop pool, but these are only accessible to a fraction of the populace. But, on the other hand, everyone you know likes to eat, cook, dine and social-

ize over a meal or snack. Exceptional food hits us at our emotional core, and an exceptional dining experience will ensure that patrons remember your hotel’s name and pass the word along. In this way, a great restaurant suggests a great hotel. Undoubtedly, culinary competitions are a surefire path for chefs to reach prominence. Just ask Tony Fernandes of the Crowne Plaza Toronto Airport, who recently returned from the Villeroy & Boch Culinary World Cup in Luxembourg and helped win team gold for the Golden Horseshoe culinary team. Additionally, chef Fernandes’s garde manger chef, Chaminda Palihawadana, took home silver in the culinary artistry category. Now there’s a feat worth bragging about. While I would encourage you to cajole your kitchen to enter regional, national and international cooking challenges like these, what will get them to the ‘competition ready’ stage will be the freedom you allow them in the kitchen to explore their craft. Embrace artistic dessert presentations. Empower your F&B team to source more demanding protein choices. Encourage boldness in flavor and consummate innovation. Make your executive chefs into celebrities. Give them a spotlight on the website. Grant them access to your Facebook fan page so they can post pictures of their culinary experiments. Get them tweeting. Make an Instagram or Pinterest account on their behalf. Let them be more than just cooks; let them explore the art of food. Only then will a property’s restaurant truly stand out in customers’ minds and only then will it become a noteworthy point of differentiation to help drive your hotel to the next level. Larry Mogelonsky (MBA, P. Eng) is the founder of LMA Communications Inc. (www. lma.ca). His work includes three books: Are You an Ostrich or a Llama, Llamas Rule and the newly released Hotel Llama.

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CANADIAN LODGING NEWS

Crowne Plaza introduces ‘nextgen’ guestroom at conference ized guestroom dimensions were introduced by Kemmons Wilson, founder of the Holiday Inn brand. The new Crowne Plaza Hotels & Resorts guestroom introduces an angled bed design that makes the room look bigger. The bed has an insulated headboard to reduce noise levels. There’s a nook with a curved couch, so that guests can invite company into the room. There’s a formal desk that’s free of clutter, and numerous power outlets around the room. The new Crowne Plaza guestroom, dubbed The Biz Pro Room, was designed by the global brand design team and has tested as a big winner with guests.

LAS VEGAS—Crowne Plaza introduced its new generation of guestroom at the IHG Americas Conference in Las Vegas in late October. The brand is looking to make business travel work for their guests with digital, flexibility, mobile and connectedness all part of the mix.

A peaceful, productive environment Given a 24/7, “always on,” hectic pace, modern business travellers are looking for a peaceful environment where they can be productive, without necessarily feeling like they are working. As more millennials enter the workforce, they also expect their office to be wherever they want, demonstrating a need for connectivity. And, all modern business travellers want to be able to recharge and revitalize – setting themselves up for success. Brand experience director of Crowne Plaza Hotels & resorts Carol Heller told delegates attending a session on Crowne Plaza that the fitness centre and guestrooms will be the focus of renovations at Crowne Plaza.

A meaningful differentiator

Lessons from EVEN The new fitness centre standards will be available this year and compliance is expected by the end of 2015. “Guests tell us that we need new fitness centres that are consistent across the brand,” Heller noted. IHG used its experience with EVEN, its

lifestyle brand, to develop the fitness centre. Research showed that 20 to 40 minutes was the perfect high-performance workout for Crowne Plaza guests, and the guests specified what equipment they want. A typical guest would fo-

cus on 60 per cent cardio and 40 per cent free weights workout. Guestroom designs, particularly the placement of the bed, have remained virtually unchanged for the last 60 years, since standard-

“It’s very different and it’s a meaningful differentiator,” said Heller. “Crowne Plaza guests want a room that will make them productive and restored for the day, and the ultimate feedback is that they are more likely to talk about, book and pay a premium for this type of room,” Heller added. Seventy-four per cent of those surveyed said they would pay more for the room. The new guestroom will launch in the Americas region in 2015 at the Crowne Plaza Atlanta Midtown and with early adopters. As one of the world’s fastest growing upscale brands, there is also a clear opportunity for a global rollout in the near future.

IHG Canadian pipeline shows strong growth activity for 2015

Stuart Laurie

M I S S I S S AU G A — IHG is on track to open 13 hotels by the end of the year, Stuart Laurie, director, franchise sales and development for InterContinental Hotels Group in Canada told CLN in a recent interview.

“Business has been pretty strong and robust and we have one of the largest pipelines in Canada,” he added. “Eight-five per cent is new development and that’s great.

Holiday Inn Downtown Montreal “From a development perspective, the most significant new license signed in 2014 is the new 225-room Holiday Inn Downtown Montreal that will be part of a mixed-used residential,

Burger Theory one of Holiday Inn’s updated food offerings LAS VEGAS—More than half of Holiday Inn guests eat breakfast when they stay—that amounts to four million people per year. But Holiday Inn’s breakfast offerings are inconsistent, outdated and not making the money they should, Maurice Cooper, vice-president of the Holiday Inn brand for IHG, told 4,300 delegates to the IHG Americas Investors and Leadership Conference held recently in Las Vegas. At the same time, Holiday Inn’s heartbeat scores, a measure of guest satisfaction, rise by four points if guests stay onsite for dinner. IHG has addressed improvements to food and beverage with three new opt-in solutions that should be in place by this time next year. The first is the Eat Bar & Grill program, which Cooper describes as a “restaurant in a box,” that contains elements of Holiday’s Inns’ The Hub and The Active Lobby. In tests, 75 per cent of hotels that implemented the program grew their bottom line, and some hotels had the system up and running in three weeks. The second is Burger Theory, a bar-centric, rustic concept now being tested at the Atlanta Holiday Inn Airport South. “We’re expanding it to several hotels this year and more next year,” said Cooper, adding that it is suitable for both renovated and new-build hotels. Cooper said that he has sampled the “mouth watering

burgers, cravable desserts and craft beer” that are cornerstones of the concept. The concept has to be vetted and tested first, said Cooper. “We’re not going to offer up any solutions until we are convinced it will be successful.” He added that the cost will depend on whether owners build new spaces for Burger Theory or retrofit existing spaces. The third is integrated solutions that provide an improved breakfast. There’s the counter-to-go breakfast, where guests place an order that is ready in seven minutes or less from back of the kitchen. There are also yogurts, parfaits and grab and go items. “We’re looking at a better breakfast, not just chafing dish items, with different offerings such as a crepe and pancake cart. Guests can choose what they want and pay for what they want,” Cooper said. He added that there could be signature free items, as in “get free pastries and coffee – and a warm hug from Holiday Inn.” IHG is taking the best from each integrated solution and is testing these in 40 hotels in the U.S. and Canada. Criteria for test hotels is that they must be passionate about the shape of the future of breakfast at Holiday Inn, there must be geographic diversity, and diversity in types of hotels.

38-story tower located two blocks west of the Bell Centre,” according to Laurie. This project has already broken ground. Other significant developments include the combination 130-room Holiday Inn Express & Suites and 80-room Staybridge Suites to be developed on the campus of the University of Saskatchewan. This will break ground in spring 2015. IHG opened nine hotels year to date in 2014, including its second Staybridge Suites hotel representation in Western Canada, the 125-room Staybridge Suites West Edmonton, AB.

Other openings include... o 201-room Crowne Plaza Kitchener - Waterloo, ON; o 130-room Holiday Inn Express & Suites Spruce Grove, AB; o 97-room Holiday Inn Express & Suites Fredericton, NB (Uptown); o 143-room Holiday Inn & Suites London, ON; o 113-room Holiday Inn Express & Suites Calgary NW - University Area; o 258-room Holiday Inn Sherwood Park— Conference Centre; o 99-room Holiday Inn Express Fort St. John, BC; and o 75-room Holiday Inn Express Golden, BC. Kicking Horse. Another four hotels are scheduled to open by the end of the year: o 97-room Holiday Inn & Suites Edmonton International Airport; o 103-room Holiday Inn Express & Suites Orleans, ON; o 88-room Holiday Inn Express & Suites Thunder Bay, ON; and o 141-room Holiday Inn Express & Suites Mont Tremblant, QC. “The Canadian economy remains strong, particularly in resource rich Western Canada. We stay optimistic regarding our growth and development goals regardless of the recent volatility in the global markets,” Laurie told CLN. “IHG has deep roots in Canada and strong representation in Canada, with 170 hotels. We continue to grow our hotels through a focused

distribution strategy and partnering with high quality sponsors,” he added. “One example is redevelopment of the 446room Holiday Inn Toronto International Airport to a 300-room Holiday Inn and 130-room Staybridge Suites. Steve Gupta and Easton’s Group of Hotels is our sponsor and will be investing approximately $15M.” Gupta and Easton’s Group of Hotels has been awarded with IHG’s Canadian Developer of the Year in 2014. Other projects under construction/development include: o Holiday Inn Express & Suites St. John’s Airport, NL; o Holiday Inn Express & Suites Vaudreuil, QC; o Holiday Inn Express & Suites Oshawa, ON. Downtown; and o the first Candlewood Suites in Western Canada - West Edmonton, AB. Holiday Inn Downtown Montreal

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HAC 2015 Conference preview

TORONTO—Tech trends affecting hoteliers; tips for recruiting top talent; and defining and capturing the potentially lucrative Millennial demographic—all feature prominently on the Hotel Association of Canada’s conference program taking place Feb. 2-3, 2015, at the Hilton Toronto Hotel. This year, some of the biggest names and brightest minds in the industry will come together to share insights, nurture ideas and help formulate strategies that will help drive business over the next 12 months. One of three 15-minute solution-

packed presentations (and brandnew to this year’s conference), 10 Tech Trends Impacting Hoteliers will explore how guests’ demands are changing with the rapidly evolving technological environment. Another 15-minute solution-focused session will share the latest tips to enhance hoteliers’ recruiting and retention strategy that will transform the way operators find and hire top talent. Born digital, Millennials may be the most elusive target, but are also the largest. In just over 10 years, Millennials will make up half of the world’s workforce—meaning they

will be the highest-spending generation in history. Who is this consumer? What hotel brands do they recognize and what kind of hotel products and services are they buying? An informative onehour presentation will provide answers. A morning keynote session scheduled for Feb. 3 will showcase Douglas Stephens, a leading-edge retail and consumer futurist and founder of Retail Prophet, who will examine the surprising links between the world’s most successful businesses and provide actionable ideas and steps to emulate their success. Later that day, Sean Moffitt, managing director at Wikibrands, will lead the final plenary session, FutureProofing Your Hotel Brand—30 of the Best Business-Driving, Pragmatic Ideas to Executive Over the Next 12 Months. Also slated for Feb. 3 are interactive workshops (for example, Best Practices for Online Sales); networking breakfast and buffet lunch; a presentation releasing results of the HAC travel intentions survey; HAC’s Hall of Fame Awards of Excellence; and presentations recognizing Green Key Meeting and Environment Awards.

What keeps hoteliers awake?

By Colleen Isherwood, editor TORONTO—Airbnb, the pace of change, irrational exuberance and crises like Ebola keep top hotel executives awake at night according to a panel at Hotel Capital Connection held Nov. 18 at St. Andrew’s Club & Conference Centre in Toronto. Financially, however, the situation looks promising. George Kosziwka, chief financial officer for InnVest REIT, told more than 100 registrants that the Canadian hotel industry has traditionally had 60 to 65 per cent occupancy. This economic cycle was a little different as it is taking longer to recover. Canada should reach 65 per cent occupancy next year, and in 2016/17 will exceed 65 per cent. Kosziwka sees 2017 as the peak, provided the supply/demand situation continues to keep pace. The last two economic cycles ended dramatically, with a loss of more than five per cent occupancy. Kosziwka expects 2018 occupancy to be lower than in 2017, but he doesn’t see a five per cent drop. “There will be a mild dip in 2018 and a slight rise in 2019,” he predicted. Craig Shannon, managing director of Trimaven Capital Advisors Inc., said that Canada has less competition and better investment opportunities than the U.S., albeit fewer transactions. As for economic outlook, he made a baseball comparison. “Canada is in the third inning; the U.S. is in the seventh inning,” he said. Vinnie Patel, president of Northampton Group Inc., said that he currently feels comfortable with raising rates as the industry has had two years of good solid growth in terms of net operating income (NOI). If you’re investing in hotels, the

CMY

Change panel at Hotel Capital Connection, l to r, Kevin Newman, moderator; Jean-Yves Germain, Groupe Germain Hospitality; George Kosziwka, InnVest REIT; Craig Shannon, Trimaven Capital Advisors Inc.; and Vinnie Patel, Northampton Group Inc.

targeted returns have to be higher, Shannon said. “If you can manage the risk, you get a higher return from the hotel sector,” he added. Kosziwka agreed. “Our hotels have an eight or nine per cent return. If you’re smart, you can make a higher return.”

To brand or not to brand When Vinnie Patel is looking at investing in a hotel, the top three things he looks for are a good location, the newness of the property and whether it has a “solid skeleton,” and brand availability. “Brands are saturating every market, but there’s no reason why you can’t make good money with an independent.” Kosziwka echoes his sentiments. “Brands matter a lot. People are point junkies. Those people will pay more and stay more often.” On the other hand, he gives the example of Les Suites Ottawa as a high-margin, welllocated apartment hotel, which has the second highest RevPAR in the city, just behind the Chateau Laurier. Jean-Yves Germain, co-president of Groupe Germain Hospitality, says his company has the Le Germain and

ALT brands, and that they focus on the entire experience for the client. They don’t have any loyalty program; nor do they belong to Aeroplan or any other points company—they have to compete with those programs by being different.

What keeps you awake? Panel member Germain said that on the marketing side, Airbnb keeps him awake at night, and on the marketing side, it is their lenders. “I’m a very optimistic guy; the market in the country is very good, but it’s not easy.” Kosziwka said workload and the pace of change are the two things that prevent him from sleeping. For Shannon, it is “irrational exuberance,” as opposed to a look at the complexity of a problem. “I’d rather live through a difficult time and find a solution,” he said. Patel stresses about events like Ebola. “You can’t even plan around those events,” he said. At a reception following the event, attendees said that the conference was very useful, and pitched at a level suitable for the audience, which included hotel owners, lenders and lawyers.

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CANADIAN LODGING NEWS

Robust tradeshow, topical seminars at Connect BC By Colleen Isherwood, editor VANCOUVER—A bustling tradeshow with 350 booths, plus expanded liquor, coffee and local produce sections marked Connect Food + Drink + Lodging Show, held Nov. 3-4 at the Vancouver Convention Centre West. At this year’s show there were over 4,100 registered visitors and almost 1,300 registered exhibitors/exhibit staff. The BC Chef Association held its 2nd annual BC Junior Top Chef competition and BC Iron Chef Competition at the show. Elias Chu of Beach Grove Golf Club won the junior competition on Nov. 3 and Keith Pears of Ebo Restaurant and head chef for Delta Hotels and Conference Centre in Burnaby was the Iron Chef winner on Nov. 4. Meanwhile, seminars dealt with topics such as BC’s worker shortage and crisis communications at the BC Tourism & Hospitality Summit, held in conjunction with the Connect Show. Arlene Keis, CEO of go2hr, told summit delegates that British Columbia’s 1.2 million baby boomers, who are now approaching retirement, are the best-kept secret when it comes to solving the province’s hospitality industry worker shortage. “They don’t care about the big bucks; and they don’t care about working full time because they want to spend time with the grandkids. And they will show up for work!” The province will need 108,383 full time equivalent tourism industry workers by 2020, and if the status quo continues, there will be a shortage of 14,000 workers. Three occupation categories: F&B servers, food counter attendants and kitchen helpers; chefs and cooks; and restaurant and foodservice managers will experience the greatest demand and account for 35,000 positions. Keis suggested recruiting from under-repre-

sented groups. Aboriginal youth are the only growing demographic in the province, and often they don’t want to leave their homes, meaning opportunities for tourism operators in certain areas. Some jobs can be adapted to suit people with disabilities, Keis said. For example, people with developmental disabilities can learn re-

petitive tasks working as kitchen helpers and dishwashers. Crisis communications panel speaker Lynn Gervais of TopTable Group has dealt with disasters including guest deaths, staff injuries, food poisoning, construction defects, and a facility that hosted major events without a license. “You can’t plan a crisis when it is happen-

ing,” she said. “Would you consider buying seatbelts and airbags for your car while sliding toward a wall at top speed?” she asked. Top BC tourism and hospitality students were honoured at LinkBC’s 8th Annual Case Competition Awards Ceremony at the summit. For more information on Connect BC go to www.canadianlodgingnews.com.

At the BC Tourism and Hospitality Summit 2014, left to right, Keith Baker, Arlene Keis, Debbie Yule and Joyce Lam of go2hr.

Crisis Communication panel, left to right, Wendy Magnes, Destination BC, Deirdre Campbell, Tartan Group and Lynn Gervais, TopTable Group. Piyush Sahay, executive chef, University of British Columbia, checks food temperature at the Junior Culinary Competition.

Winners of LinkBC’s 8th Annual Case Competition (restaurant category) were teams from Thompson Rivers University (shown) and Royal Roads.

THEY CAN FORGIVE

AN OVERCOOKED STEAK,

Gordon Food Service’s array of fresh produce was on display at the Connect BC Tradeshow.

WE HAVE IT COVERED FROM COAST TO COAST... c

LodgingNews November 2014 Vol. 11 No. 9

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Travelodge: Come as you are, leave different By Jonathan Zettel, assistant editor

HALIFAX—The annual Travelodge Canada brand conference took place in Halifax from Oct. 6 to 8 with delegates from across the country coming together to share stories and learn about brand initiatives. “This year’s event ‘Come as you are, leave different’ speaks to the transformative power of gathering together as a group of like-minded professionals with a common goal,” Travelodge Canada president Steven Robinson said to more than 100 attendees. “These brand conferences have the power to enlighten, educate, inspire, motivate and transform us as individuals.” Over the three-day event, Travelodge operators listened to speakers, went to breakout sessions, met with conference sponsors and vendors and experienced Halifax hospitality.

Take a chance In a scripted confrontation, motivational speaker Cameron Hughes

Steven Robinson.

interrupted Robinson, telling him to “liven things up a bit.” Hughes then proceeded through the crowd, dancing his way up to the stage to speak about the benefits of taking chances. “All I want to do is share a story of something that happened to me one night that completely changed my life and allowed me to have this crazy career,” Hughes said. In January of 1994, Hughes was attending a hockey game in Ottawa and with eight minutes left in the game he stood up on his chair and started dancing. “Something went off in me that night, the entire stadium was buzzing,” Hughes said. Since then, Hughes has travelled the world, dancing at major sporting events, including events for the U.S. Open Tennis Association, the 2010 Winter Olympics in Vancouver and the National Basketball League. “I’m in the smile business,” Hughes said. “And I think that’s the business we’re all lucky to be in.”

Trout Point is World’s first Starlight Hotel

faster than dirty dishes. That won’t be an issue if you have a Champion in your dishroom. Our exclusive dual rinse technology provides double the sanitation and offers a

Canada Post Publications Mail Agreement No. 40010152

Research shows that consumers will forgive bad food

Continued on page 6

P.8

Starlight Foundation recognizes Nova Scotia hotel’s role in promoting stargazing tourism.

By Colleen Isherwood, editor

BUT NEVER A DIRTY PLATE.

P.3

Seminars, tradeshow and cowboy themed dinner all featured in Winnipeg, Oct. 6-7.

Continued on page 3

Best Western’s got a brand new vibe TORONTO—Best Western International is entering the boutique hotel space with the announcement of Vib—short for vibrant and pronounced the same way—at their annual conference in Toronto last month. They also announced the BW Premier Collection, their first soft brand offering. Best Western’s newest hotel offering, Vib, is a stylish and technology-centric hotel concept created to meet the needs of millennial travellers, but not so trendy that it alienates Best Western’s core customer base of boomers and Gen Xers. Vib is a hotel prototype designed for urban markets.

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Artist’s conception of Vib lobby.

Build with the Brand that’s Building. Our prototypes were designed with the modern guest in mind featuring flexible layouts that

quieter, cooler dishroom through insulated, hinged doors.

incorporate style and innovation with a focus on guest satisfaction and the profitability of our owners. Whether you want to build a new hotel or reposition your existing property, our Canadian based support team is dedicated to helping you every step of the way.

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Expedia: Statistics plus Canadian office expansion Continued from page 1

Key statistics Travel numbers ballooned this year as well. As Melissa Maher, SVP global partner group, said in her introduction to the conference, “It’s a really good time to be in the travel business.” Key travel statistics from the Expedia conference are as follows: o Last year China surpassed the U.S. as the largest economy. o The price of oil is providing a tail wind for the travel industry—with the price of oil at $60 per barrel, Americans save $400 per year on transportation. With the average hotel spend $350 per trip, it’s likely that some of those savings could end up in travel. o Another tail wind is the strength of e-commerce, which is growing at three times the rate of offline commerce in the U.S. o Online is now mobile. Ten years ago, a mobile phone cost $300; now the average price is $63, making mobile accessible to those in emerging economies. o M-commerce (mobile) is the new e-commerce, with 67 per cent of people researching travel on mobile.

o Global travel is now a $1.3 trillion industry, with U.S. travel accounting for $334 billion of that total. o Expedia had a great year with 29 per cent growth in bookings. o Expedia booked 173.4 million room nights, or six room nights per second. o In the last 12 months, they fielded 44 million phone calls in 36 different languages. o They spent $650 million on technology and $2.6 billion on marketing. o Expedia has 25,000 employees. o In June 2014, Expedia started accepting bitcoins as payment. o Expedia has added Homeaway listings, similar to Airbnb, as an experiment to see if this is a popular option for travellers.

Expedia deal with Best Western In other news, Expedia and Best Western International have signed a global partnership agreement to distribute Best Western branded hotels on Expedia, Inc. sites. This partnership is truly global in nature. Expedia features more than 150 travel sites in more than 70 countries, while Best Western boasts more than 4,000 hotels in over 100 countries and territories worldwide.

Expedia PartnerCentral is looking for input from hoteliers to help them determine which statistics from its enormous pool of data would be most beneficial. Shown here: Vishal Radhakrishnan, left, of Expedia Partner Central and Benoit Jolin, of Expedia Global Product. See www.canadianlodgingnews.com for their presentation on Expedia PartnerCentral services.

Expedia has increased staff in its Canadian offices three-fold during the past year. Employees are located in Montreal, Toronto and Vancouver with some in remote locations including Bellevue, WA. Shown here are new market associates, Claire Cheng (left) and Lok Yi Wong, from Vancouver.

“Expedia is an incredibly valuable distribution and marketing channel, and we see this new strategic partnership as a great investment to ensure hoteliers can easily and efficiently sell their hotel rooms on their sites,” said Dorothy Dowling, senior vice president of marketing and sales at Best Western International, Inc. “Expedia excels at driving demand from around the world, and their marketing power is something that our hotels will benefit from leveraging,” The agreement includes participation in the Expedia Traveler Preference program, which provides Expedia shoppers with an option to pay at the time of the booking, or pay the hotel at the time of stay. Further, technology enhancements between the two companies will also ensure that rates and availability of rooms will be reflected in realtime on Expedia sites, providing the best possible customer experience with seamless booking integration.

Innovative Campaign of the Year goes to Travel Alberta Expedia Media Solutions has awarded Travel Alberta its prize for 2014 North America Innovative Campaign of the Year.

Building on an existing partnership with Expedia Media Solutions in North America, Travel Alberta wanted to expand its campaign internationally to build brand awareness in key markets, including the U.S., Canada, Japan, U.K. and Australia. In addition to standard media running on five Expedia points of sale, the campaign employed fresh, out-of-the-box tactics, like a Satellite Media Tour sponsorship, and drove consumers to a custom Travel Alberta microsite built and hosted by Expedia. Lake Louise, AB served as a spectacular backdrop for Expedia’s “Summer Travel Tips” SMT, which provided an organic and highly-relevant opportunity for Travel Alberta to reach travelsavvy consumers. Travel Alberta’s participation marked the first time a media partner was included in Expedia’s broadcast initiative, and the SMT generated strong results for both brands; in just two weeks, the SMT aired more than 1,600 times and reached an audience of 13 million people. To further amplify the consumer interest generated by the SMT, Expedia Media Solutions drove consumers to the customized microsites through traditional onsite media and social media.

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CANADIAN LODGING NEWS

Managing a difficult employee the effective performance management of underperforming employees.

The poor performer

By Lisa M. Bolton & Andrew Ebejer January is a time for reflection and resolutions. With the holidays over and a new year beginning, now is the time to tackle some of the toughest employment issues, starting with

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Poor performers exist in every workplace. Easy to identify, a poor performer is the employee who does ‘just enough, but never more’, is often the root of workplace ‘gossip’, gripes about ‘unfairness’ but rarely offers a solution, undermines or challenges management inside and outside of the workplace (often on social media), has spotty attendance (mysteriously on Fridays and Mondays), and isn’t engaged in what he or she does. We know from experience that a poor

performer reduces productivity, has a negative impact on the motivation and retention of other staff, and undermines management’s credibility. We also know that many employers don’t deal with poor performance as soon as they should, because managers are uncomfortable giving negative feedback and hope the problem will resolve itself with time. How, then, do we tackle this thorny issue?

Why are they performing poorly? The first step is to identify why the performance of an employee may not be up to scratch. Meet with the employee and find out if he or she:

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o Understands the performance expectations for the position. o Has the skill and knowledge to perform at the level required. o Is distracted by a non-work related problem which may be affecting performance. o Requires additional training or resources to improve performance. After the meeting: o Take steps to put into place the framework necessary for success. o Monitor the employee’s progress daily. o Conduct regular ‘review’ meetings to take stock of how and to what extent performance is improving. If there is no, or insufficient, improvement, it may be time to terminate the employment relationship.

Best practices for effective performance By implementing an effective performance management strategy, an employer can help improve an employee’s performance, while at the same time gather the evidence needed to defend a decision to terminate the employment relationship (should this be necessary). Consider the following best practices: Set the ground rules: A written job description, code of conduct, attendance and performance management policy will help ensure managers and employees know what is expected of them and what steps will be taken to respond to performance issues or employee misconduct. Take the time to explain these codes and rules, and have each employee sign off. Train supervisors: Frontline supervisors should receive training on how to identify, investigate and manage problem behaviour. Provide them with the tools to perform these important functions, including regular training on how to communicate expectations, determine the root of the problem, have difficult conversations, deescalate conflict between employees, and set and implement a performance management program. Use probation periods wisely: If performance is a problem from the very start of the employment relationship, consider whether it is reasonable to expect improvement with the benefit of additional time. If not, consider ending the employment relationship during the probationary period when exposure to liability will be at its lowest (if any). Actively performance review: Conduct performance reviews early and often—don’t wait until a “year-end review” to communicate poor performance to a difficult employee. Not dealing with a performance problem may also suggest to the employee that the employer condones the behaviour, making it more difficult to explain and correct later. Instead, conduct periodic, written performance evaluations which clearly identify performance standards and consequences if those standards are not achieved. Be sure to provide a copy of the review to the employee and implement a timetable for improvement of any deficiencies. Accommodate: Where it is appropriate to do so (e.g., where underperformance is caused by disability or another protected ground under the Human Rights Code) an employer will need to explore accommodation options to help the employee succeed. This may include changes to job duties, shift times and performance standards. Keep a record: Every meeting, benchmark set and disciplinary action taken (if any) should be recorded in writing and a copy provided to the employee. End it: Don’t be afraid to end the employment relationship when necessary. But before you do, it is always prudent to consult with experienced employment counsel to understand the associated risks (if any) and best practices. Lisa M. Bolton and Andrew Ebejer are lawyers with Sherrard Kuzz LLP, one of Canada’s leading employment and labour law firms, representing employers. Lisa and Andrew can be reached at 416.603.0700 (main), 416.420.0738 (24 hour) or by visiting www.sherrardkuzz.com. The information contained in this article is provided for general information purposes only and does not constitute legal or other professional advice. Reading this article does not create a lawyer-client relationship. Readers are advised to seek specific legal advice from Sherrard Kuzz LLP (or other legal counsel) in relation to any decision or course of action contemplated.

Amenities

Unisource Canada Inc. BAtHroom fixtures

AppliAnces (HAirdryers, irons, clocks, rAdios & docking stAtions)

Andis Company B.H.G. (Brick Hospitality Group) Calmek Equipment Inc., a division of Coinamatic Canada Classic Coffee Concepts Inc. Conair Hospitality/Cuisinart Canada Dynamic Digital Technologies Hamilton Beach Commercial Hunter Amenities Int. Ltd. Jarden Consumer Solutions/Sunbeam Jerdon First Class/Focus Products Group, LLC JustSteph Sales Inc. KBC Specialty Products Inc. Minibar North America Inc. North American Hospitality Supply One Shop Hospitality Supply Preferred Alliance Group Sysco Guest Supply Canada Inc. TAG Umbrellas True North Hospitality Unisource Canada Inc. Water Pik Canada Whirlpool Canada Winsham Fabrik Canada Ltd. coffee/teA equipment & Accessories

BBC Sales & Service Ltd - Ontario Boyds Coffee Company Bunn-O-Matic Corporation of Canada Canterbury Coffee Corporation Classic Coffee Concepts Inc. Faema Canada GMCR Canada (Green Mountain Coffee Roasters) JustSteph Sales Inc. Keurig Brewing Systems Kraft Foodservice Inc. Mother Parkers Tea & Coffee Inc.

Nespresso CaNada

2121 rue Crescent, suite 302 Montreal, QC H3G 2C1 Tel: 514-609-8974 Fax: 514-905-3108 www.nespresso.com/pro chriss.lyness@nespresso.com

Nespresso Canada Seattle's Best Starbucks Coffee Canada Stir Sticks & Picks International Inc. Sysco Guest Supply Canada Inc. Van Houtte Inc.

Bathroom

BAtHroom Amenities

Cannon Hygiene Custom Amenities Dante Group International Ltd. Deb Canada Essential Amenities Inc. First Class Hospitality/Weston Amenity Services Inc. Great Lakes Design Hunter Amenities Int. Ltd. Jerdon First Class/Focus Products Group, LLC JustSteph Sales Inc. Kruger Products Lather Inc. Lion Industries Marietta Corp. Olivier Soaps Orkin Canada Purely Saltspring Sara Grace Products Swisssol Creative Body Care Sysco Guest Supply Canada Inc. Tork Hygiene Products, division of SCA True North Hospitality

Bradley Corporation BrassCraft Canada Ltd. Cannon Hygiene Delta Faucet Canada Dessco Design Solid Surface Counters Dyson Canada Hansgrohe Inc. Kohler Co. (Destination Kohler) Masco Canada Limited, Plumbing Group Moen Faucets Inc. RONA Inc. tissues & pAper products

Cascades Tissue Group Kruger Products Sysco Guest Supply Canada Inc. Tork Hygiene Products, division of SCA towels, BAtHmAts & roBes

American Hotel Register D.B.A. Canadian Hotel Supply Fisher Distributing George Courey Inc. Great Lakes Design Image Distributors (Canada) Ltd. Jani-King Canada JRS Amenities Ltd. Lieberman Tranchemontagne Inc. Lubertex Inc. Marina Textiles Inc. Otelia inc. Robe Works (The) Swisssol Creative Body Care Sysco Guest Supply Canada Inc. Table Top Resources - Frette Tex-Pro Western Limited The Mansfield Robe Co. True North Hospitality Unisource Canada Inc. Winsham Fabrik Canada Ltd.

Bedrooms

Beds, Bedding &

StaminaFibre, formerly FR Systems International Standard Textile

drApery

American Hotel Register D.B.A. Canadian Hotel Supply A-Z Foam B.C. Murphy Wall-Bed Ltd. B.H.G. (Brick Hospitality Group) Caber Sure Fit Daniadown Quilts Ltd. Eden Textile Encore Draperies Inc. Foundations Hamida Textiles Hospitality Contract Group Inc. Hotel Specialty Designs Hypnos Canada / Araam Sleep Products Instant Bedrooms Lieberman Tranchemontagne Inc. Lubertex Inc. Lutex Design Inc. Marina Textiles Inc. Marshall Mattress Co. Ltd. North Star Bedding Ltd. Northern Feather Ltd. Park Avenue Furniture

T.S.I. Texstyles Tempur-Canada Therapedic/Sleepking/Crown Design Workroom by Design, formerly Famous Swiss Decor BlAnkets & comforters, duvets & pillows

George Courey Inc. Les Textiles Patlin Inc. Lubertex Inc. Marina Textiles Inc. Northern Feather Ltd. Otelia inc. Protect-A-Bed Standard Textile Sysco Guest Supply Canada Inc. Table Top Resources - Frette True North Hospitality Winsham Fabrik Canada Ltd. mAttresses & protectors

proteCt-a-Bed

1500 South Wolf Road, Wheeling, IL 60090, USA Tel: 866-297-8836 Fax: 847-998-6919 www.protectabed.com marc.degrave@protectabed.com

Restwell Sleep Products/Restwell Mattress Co. Sealy Canada Ltd. Serta Mattress Co. Simmons Hospitality Bedding

A-Z Foam B.H.G. (Brick Hospitality Group) Hospitality Contract Group Inc. Protect-A-Bed Restwell Sleep Products/Restwell Mattress Co. Sealy Canada Ltd. Serta Mattress Co.

Energy

energy mAnAgement

AJM Solutions BC Hydro/Power Smart Carrier Canada Inc. CuraFlo of BC Ltd. Direct Energy Ecolab Enbridge Gas Distribution Energex Inc. Enerplace Inc. Gordon R. Williams Corporation HTS Engineering Ltd. Lodging Technology Natural Resources Canada/Office of Energy Efficiency NRG Equipment Inc. Onity Power Save Solutions Inc. Rinnai SAFLOK, member of the Kaba Group Superior Energy Management Swiss Solar Tech. Ltd. Telkonet Inc. Union Gas Verdant Environmental Technologies York International Ltd., a Johnson Controls Co. HvAc

AJM Solutions Group Inc. Belimo Aircontrols (Canada) Ltd. Gordon R. Williams Corporation LG Electronics Canada NRG Equipment Inc. Rinnai

Equipment, Supplies & Uniforms Atms

Sysco Guest Supply Canada Inc. Tempur-Canada Therapedic/Sleepking/Crown Design

ABM Canadian Automated Bank Machines Inc. Access Cash / Cash N Go Direct Cash Frisco ATMs

cArts

Architectural Brass Co. Calmek Equipment Inc., a division of Coinamatic Canada Cambro Manufacturing Company Cari-All Products Inc. Ecolab Forbes Industries Image Distributors (Canada) Ltd. Johnson-Rose Inc. Rubbermaid Canada Commercial Products Shelby Williams Industries Inc. Sysco Guest Supply Canada Inc. Techstar Plastics Inc. The Diamond Group disHwAsHers / wArewAsHers

Champion Industries

Garland Canada, a Division of Manitowoc Haddon Holdings Limited Sealed Air Diversey Care dispensers BeverAge

BBC Sales & Service Ltd - Ontario Dispense Rite Distex M & M Inc. Johnson-Rose Inc. KGB Marketing, Inc. Minibar North America Inc. Precision Pours Inc. Specialty Beverage Solutions SupraMatic Inc. exercise equipment

Health & Fitness Group International

Hotel Fitness HydroTher Commercial Spa & Wellness Equipment Keystone Everything Sports Medical Inc Life Fitness True Fitness Technology Kitchen equipment

Alto-Shaam Canada Inc. American Range Bakers Pride Oven Company Best Manufacturers, Inc. Celco Inc. Chef Works Canada Inc. Chesher Equipment Ltd. Cookshack Inc. Crown Verity Inc. Cuisinart Canada Earthstone Wood/Gas Fire Ovens G.S. Blodgett Inc. Garland Canada, a Division of Manitowoc GBS Foodservice Equipment Hanson Brass Hatco Corporation Henny Penny Corporation Hobart Food Equipment Group Canada Igloo Refrigeration Permul Limited Pitco Frialator Inc. Prince Castle Inc. Rational Canada Inc. Regal Ware Inc. Regethermic Canada SML Stainless Steel Group Specialty Beverage Solutions Star Manufacturing International Inc. The Diamond Group The Middleby Corporation Turbo Chef Zanduco Restaurant Equipment & Supplies Inc. ice machines / maKers / refrigeration

B.H.G. (Brick Hospitality Group) Coldmatic Refrigeration Products Corp. Cool King Refrigeration Ltd. Diamond Ice Systems Inc. Distex M & M Inc. Garland Canada, a Division of Manitowoc Hoshizaki America Inc. Ice-O-Matic/Mile High Equipment Co. Ltd. Kolpak Walk-in Refrigeration, a Manitowoc Company LG Electronics Canada Manitowoc Ice Inc. Master-Bilt MicroFridge, Division of Danby Sysco Guest Supply Canada Inc. spa supplies & services

HydroTher Commercial Spa & Wellness Equipment storage & racKing

Big Steel Box Carter - Hoffmann Chicago Metallic Bakeware Canada Ecolab

Johnson-Rose Inc. MKE Industries Rubbermaid Canada Commercial Products Specialty Beverage Solutions swimming pools & accessories

Aquatics by Westwind Hayward Commercial Pool Products Marina Textiles Inc. Superior Safe Spa & Pool Swimeeze Swim Suits, a Division of ESP Western Recreation & Development Inc. uniforms & protective apparel

Blackwood Career Apparel & Essentials Canadian Linen and Uniform Service Chef Works Canada Inc. Chef's Hat Inc. - La Toque Demagny Cintas - The Uniform People Executive Mat Service Forma Uniforms Hospitality Uniforms and Supplies Imagewear, division of Mark's Work Wearhouse Lieberman Tranchemontagne Inc. Noel Asmar Design/ Spa Uniforms Inc. San Jamar Shoes For Crews, LLC Showa-Best Glove Skechers

Natrel, a Division of Agropur Nespresso Canada Nestle Canada Inc. Pepsi Foods Canada Ready Bake Foods, a Divsion of Weston Foods Rich Products of Canada Ltd. Sara Lee Foodservice Ltd. Smucker Foods of Canada TMF - The Meat Factory

Furnishings and DĂŠcor

art & wall coverings

Crown Wallpaper & Fabrics Metro Wall Coverings One Shop Hospitality Supply PI Creative Art Tech Stone FIoor & Wall Coatings Inc. Banquet taBles & chairs

Bum Contract Contract Supply Corp. Davidson Furniture Specialties Ltd. Dor-Val Mfg. Ltd. Fort Marketing Ltd. Groupe Bermex Holsag Canada Jamco Wood Products Ltd. Maywood Furniture Corp. Rodo Industries, aka The Table and Chair Co. Schoolhouse Products Inc. Sico America Southern Aluminum carpets & flooring

VF Imagewear vending machines

Coca-Cola Beverages Ltd. The Playdium Store, formerly Starburst Coin Machines Inc.

Food & Beverage Products Beverages - non alcoholic

BBC Sales & Service Ltd - Ontario Canterbury Coffee Corporation Coca-Cola Beverages Ltd. Fisher Distributing Icelandic Glacial Inc. Kinetico Canada Mother Parkers Tea & Coffee Inc. Nestle Canada Inc. Pepsi Foods Canada BreaKfast foods

Basic American Foods Burnbrae Farms Ltd. Cavendish Farms Danone Inc. EggSolutions General Mills Bakeries and Foodservice Godiva Chocolatier Inc. Heartland Food Products Kellogg Canada Inc. Kraft Foodservice Inc. Lamb Weston Canada Maple Leaf Foodservice McCain Foods Canada

4M Trading Company Altro Canada Inc. B.H.G. (Brick Hospitality Group) Bethel International Durkan Pattern Carpeting HD Supply Facilities Maintenance Intarsia Inlaid Inc. Milliken Carpet Odyssey Wallcoverings Universal Interiors Inc. Workroom by Design, formerly Famous Swiss Decor chairs

Architectural Brass Co. B.H.G. (Brick Hospitality Group) Bethel International Bum Contract Contract Supply Corp. Dalfen Sales Agency Davidson Furniture Specialties Ltd. Decor-Resto Inc. Dor-Val Mfg. Ltd. Dumyat Fine Furniture Firma Bath Furniture, Div. of Carpano Int. Foliot Furniture Fort Marketing Ltd. Global Upholstery Co. Inc. Gozmo Enterprises Groupe Bermex Holsag Canada Homecrest Outdoor Living Hotel Concepts Ltd. Hotel Fun 4 Kids/Hotel & Leisure Living Iron Furniture Ltd. Jamco Wood Products Ltd.

Jetco Mfg. Ltd. JSP Industries Keca International Inc. Maywood Furniture Corp. Noram Interiors Rodo Industries, aka The Table and Chair Co. Russell Food Equipment Ltd. Schoolhouse Products Inc. Shelby Williams Industries Inc. Sico America Simmons Hospitality Bedding Sita Enterprises Ltd. Southern Aluminum Specialty Beverage Solutions The Robert Allen Group

Panasonic Canada Inc. RHB Enterprises Inc. Tai Pan Lighting Co. The LED Company True North Hospitality Unilight Universal Interiors Inc. Workroom by Design, formerly Famous Swiss Decor

Cannon Hygiene Chix/Polymer Group Inc. (PGI) Clorox Professional Products Company

outdoor furniture

Andrew Richards Designs Architectural Brass Co. B.H.G. (Brick Hospitality Group) Bekke Systems Bethel International

ironing equipment eCoLaB

5105 Tomken Rd Mississauga, ON L4W 2X5 Tel: 1-800-352-5326 www.ecolab.com marketing@ecolab.ca

guest room furniture ( including case goods )

Advance Furniture Ltd. B.H.G. (Brick Hospitality Group) Best Buy Bidulart BSG Furniture C & C Custom and Contract Hospitality Resource Group Credible Upholstery Dalfen Sales Agency Decor-Rest Furniture Ltd. Dumyat Fine Furniture Emond Enterprises Foliot Furniture Gozmo Enterprises Groupe Bermex Hospitality Designs I.S.A.C. Hotelier Jamco Wood Products Ltd.

JSP induStrieS inC.

41 De L'Industrie Ste-Melanie, QC J0K 3A0 Tel: 1-800-363-8677 Fax: 450-889-8253 www.jsp-industries.com hotel@jsp-industries.com

Park Avenue Furniture RHB Enterprises Inc. St-Damase Furniture The Robert Allen Group lamps & lighting

4M Trading Company Altro Canada Inc. B.H.G. (Brick Hospitality Group) Best Buy Bethel International Brite Lite Wholesale Lighting Distributors C & C Custom and Contract Hospitality Resource Group Decor-Rest Furniture Ltd. GE Lighting Hotelite Inc. Ideal Electric Mfg Co. Intarsia Inlaid Inc. JSP Industries Lion Industries Litemode Limited Osram Sylvania Ltd.

Bum ContraCt Furniture

2750 Coventry Road Oakville, ON L6H 6R1 Toll Free: 1-855-337-2995 Fax: 416-901-8039 www.bumcontract.com info@bumcontract.com

Contract Supply Corp. Dalfen Sales Agency Davidson Furniture Specialties Ltd. Dor-Val Mfg. Ltd. Eagle One Products Eliason Corporation Firma Bath Furniture, Div. of Carpano Int. Fort Marketing Ltd. Grosfillex Homecrest Outdoor Living Iron Furniture Ltd. Jamco Wood Products Ltd. Patio Frontiers Russell Food Equipment Ltd. Schoolhouse Products Inc. Shelby Williams Industries Inc. Simmons Hospitality Bedding sofas

Architectural Brass Co. B.H.G. (Brick Hospitality Group) Bethel International Contract Supply Corp. Credible Upholstery Dalfen Sales Agency Dor-Val Mfg. Ltd. Firma Bath Furniture, Div. of Carpano Int. Iron Furniture Ltd. Jamco Wood Products Ltd. Park Avenue Furniture Schoolhouse Products Inc. Shelby Williams Industries Inc. Simmons Hospitality Bedding Sofa So Good Stylus Sofas Inc. The Robert Allen Group

Laundry/Cleaning Products

chemicals & disinfectants

Abell Pest Control Inc. Avmor Ltd.

Maytag Commercial Laundry Miele Limited Milnor Laundry Systems/Pellerin Milnor Corporation Ontario Laundry Systems Inc. Source 1 Distributors Stalwart Machinery & Supplies Wascomat Laundry Equipment / Distributed by LaundryLux Whirlpool Canada

Enerplace Inc. Haddon Holdings Limited Hoover Canada Host/Racine Industries Jani-King Canada Nilfisk-Advance Canada Company Oreck Hospitality Canada Procter & Gamble Professional Rochester Midland Ltd. Sealed Air Diversey Care Sexauer Ltd. Source 1 Distributors Sparkle Solutions Swissh Commercial Equipment Inc. Unisource Canada Inc. Winning Brands Corporation cleaning services

Clorox Ecolab Jani-King

Coinamatic Commercial Laundry Inc. Continental Girbau Inc. Electrolux Professional Laundry / Distributed by LaundryLux Harco Co. Ltd. Image Distributors (Canada) Ltd. Wascomat Laundry Equipment / Distributed by LaundryLux Whirlpool Canada pest & odour control

Abell Pest Control Inc. Alpine Pest Control Vancouver Canadian Pest Control Ecolab Hoover Canada IPM Pest Control Services Jani-King Canada Nilfisk-Advance Canada Company Oreck Hospitality Canada Orkin Canada Poulin's Professional Pest Control Services Procter & Gamble Professional Protect-A-Bed Reckitt Benckiser Canada Inc. Rentokil Canada Inc. Sealed Air Diversey Care Unisource Canada Inc. vacuum cleaners

Pure Solutions N.A. dryers & washers

Alberta Laundry Systems Alliance Laundry Systems LLC / Unimac Automated Laundry Systems Blakeslee, a Legacy Company Coinamatic Commercial Laundry Inc. Coldstream Commercial Sales Inc. Continental Girbau Inc.

LaundryLux - eLeCtroLux ProFeSSionaL and WaSComat CommerCiaL Laundry equiPment

461 Doughty Blvd Inwood, NY 11096 Tel: 800-645-2204 Fax: 516-371-4204 www.laundrylux.com info@laundrylux.com

G. A. Braun Inc. Haddon Holdings Limited Harco Co. Ltd. Hobart Food Equipment Group Canada Image Distributors (Canada) Ltd. Laundrylux LG Electronics Canada

Dyson Canada Hoover Canada Host/Racine Industries Jani-King Canada Karcher Canada Nilfisk-Advance Canada Company Oreck Hospitality Canada Sealed Air Diversey Care Swissh Commercial Equipment Inc. Sysco Guest Supply Canada Inc. TTI Canada (Hoover) Unisource Canada Inc. Windsor Industries, a Karcher Company Member

Safety/Security alarms

ADT Security Services Canada Ltd. Apple Security ASSA ABLOY Hospitality Ltd./VingCard Elsafe Dometic Canada Identicam Systems Level It /Select Hospitality Systems LOC International Inc. Onity Key cards / locKs

AJM Solutions Group Inc. ASSA ABLOY Hospitality Ltd./VingCard Elsafe Dometic Canada Humans.ca

ADT Security Services Canada Ltd. Apple Security ASSA ABLOY Hospitality Ltd./VingCard Elsafe Dometic Canada Identicam Systems Inncom by Honeywell Kaba Ilco Level It /Select Hospitality Systems LOC International Inc. Onity Optima Systems Inc. SAFLOK, member of the Kaba Group Surveillance equipment

ADT Security Services Canada Ltd. Apple Security ASSA ABLOY Hospitality Ltd./VingCard Elsafe Creative Impressions Inc. Dometic Canada Identicam Systems Kaba Ilco LOC International Inc. Onity Optima Systems Inc. SAFLOK, member of the Kaba Group vaultS and SafeS

AJM Solutions Guardian Safe Company Kaba Ilco Knox Electronic Ltd. Level It /Select Hospitality Systems Minibar North America Inc. Safemark Systems Visual Planning Corp.

Services & Associations

accOunting ServiceS & equipment

Grant Thornton LLP KPMG PricewaterhouseCoopers LLP architectural & deSign

Chamberlain Architect Services Limited CPNA Contract Partners of North America Emond Enterprises Hager Associates Hirschberg Design Group Inc. HOK Design Patricia McClintock & Associes Royal Design Inc. aSSOciatiOnS - hOtel

Alberta Hotel & Lodging Association British Columbia Hotel Association Canadian Hotel Marketing & Sales Executives Canadian Resort Development Association Canadian Tourism Commission

cOnSultantS

Above the Line Solutions Altus Group Avendra Canadian Tourism Human Resource Council Chemistry Business & Human Resources Consultants CHIC Hospitality Consulting Services CPNA Contract Partners of North America Cushman Wakefield Grant Thornton LLP Hotel Fun 4 Kids/Hotel & Leisure Living HVS InnLink Central Reservation Services KPMG Ontario Tourism Education Corporation Pet on Vacation PKF Consulting Inc. PricewaterhouseCoopers LLP Renard International Hospitality Search Consultants Rescue 7 Sensors Quality Management Inc. Smart Serve Ontario Sodexo Ontrak Purchasing Services STEM Consulting & Marketing Inc. Technical Standards and Safety Authority (TSSA) Thindata, a Transcontinental Company Tyne Hospitality Services Ltd. Vizergy credit cardS, prOceSSing & mOney handling

American Express (Amex Canada) Cummins Allison ULC Diners Club International, a part of BMO Financial Group Direct Cash Discover Card Global Payments International Inc. Interac Master Card Moneris Solutions

Passkey International Inc. VersaPay Corporation VISA Canada financial & leaSing

CFO Group GE Capital Solutions Synergy Merchant Services inSurance

C G & B Group Group Lockhart Inc. Western Financial Group laundry ServiceS

Alsco Canada Corp Apex Upholstery Coinamatic Commercial Laundry Inc. Executive Mat Service Sparkle Solutions parking

Coinamatic ParkSmart Inc., a Coinamatic Company Precise Parklink real eState

CB Richard Ellis Limited/CBRE Hotels Colliers International Hotels Cushman Wakefield DTZ, formerly J.J. Barnicke Limited IHA Inc.International Hotel Appraisers Interval International NAI Global PKF Consulting Inc. Royal LePage Tyne Hospitality Services Ltd.

Table Top china

Browne + Co. Dudson (North America) Fortessa of Canada Globe Hotelware Agency Inc. Hall China, an HLC Company Homer Laughlin China Co. Johnson-Rose Inc. Libbey Canada Inc. Mikasa Hotel & Restaurant Morton-Parker Ltd. Noritake Canada Limited Oneida Canada Ltd. Puddifoot Russell Food Equipment Ltd. Steelite International Canada Ltd. Syracuse China Company, A Libbey Foodservice Company Tableware Solutions Ltd. Total Table Top Plus Trudeau Corporation Villeroy & Boch Tableware / Sirius Tabletop Corp World Tableware Inc., A division of Libbey Foodservice Company WWRD Canada Inc. glaSSware

Browne + Co. Dudson (North America) Fortessa of Canada Globe Hotelware Agency Inc. Hall China, an HLC Company Mikasa Hotel & Restaurant Puddifoot Russell Food Equipment Ltd. Steelite International Canada Ltd. Syracuse China Company, A Libbey Foodservice Company

Tableware Solutions Ltd. Total Table Top Plus World Tableware Inc., A division of Libbey Foodservice Company WWRD Canada Inc. hOllOware

EcoDays.ca Fortessa of Canada Globe Hotelware Agency Inc. Mikasa Hotel & Restaurant Morton-Parker Ltd. Oneida Canada Ltd. Puddifoot Russell Food Equipment Ltd. Syracuse China Company, A Libbey Foodservice Company Tableware Solutions Ltd. WWRD Canada Inc. Silverware

Dudson (North America) Fortessa of Canada Globe Hotelware Agency Inc. Johnson-Rose Inc. Mikasa Hotel & Restaurant Morton-Parker Ltd. Oneida Canada Ltd. Puddifoot Regal Ware Inc. Russell Food Equipment Ltd. Steelite International Canada Ltd. Syracuse China Company, A Libbey Foodservice Company Tableware Solutions Ltd. Total Table Top Plus WWRD Canada Inc. tableclOthS, placematS, & napkinS

Canadian Linen and Uniform Service Globe Hotelware Agency Inc. Hamida Textiles Hospitality Emporium Hospitality Uniforms and Supplies Kidzsmart North America Leader Laminators Limited Mikasa Hotel & Restaurant Milliken & Co. Napery Division Mor's Menu Cover Mfg. Sysco Guest Supply Canada Inc. Tricific Enterprises Inc.

Technology

caSh regiSterS & pOS

Agilysys Inc. Aloha POS/Radiant Systems, division of NCR Casio Canada Ltd. Diya Enterprises Ltd. (ACS Division) Dynamic Digital Technologies East Coast POS Global Payments Canada Inc. Maestro Property Management Solutions Micros Systems, an Oracle company Moneris Solutions MSI Solutions Optima Systems Inc. Oracle Canada Panasonic Canada Inc. Passkey International Inc. PixelPoint

Resortsuite Sabrepoint Inc. Scannabar Silverware POS Inc. Squirrel Systems Technic POS Travel Click

RSI International SkyTouch Technology Smart Hotel Software Tier One Hospitality Solutions WebRezPro Property Management System SOftware - frOnt &

electrOnicS gameS &

back Of the hOuSe

internet acceSS

Cheftec / Culinary Software Services Dynamic Digital Technologies East Coast POS Global Payments Canada Inc. Infor Hospitality Systems LOC International Inc. Newmarket International/Newmarket Daylight Oracle Canada Passkey International Inc. PixelPoint POSERA Inc./ Maitre'D MobileSimple Resortsuite RSI International Sabrepoint Inc. Scannabar Silverware POS Inc. Squirrel Systems Tier One Hospitality Solutions Travel Click Virtual Visit Presentations Inc. WebRezPro Property Management System

Allstream Inc. Bell TV Canopco, division of Globalive Communications, Corp. Datavalet Technologies Inc. Guest-Tek Horizon Networks Group Instacomm Canada Mitel Networks Corp. Motorola Canada Ltd. Panasonic Canada Inc. Rogers Comunications Inc. Sasktel Shaw Communications Inc. Sonifi, formerly Lodgenet Teledex Teliphone, formerly Navigata Communications Inc. Williams Telecommunications Corp. in-rOOm entertainment SyStemS

Bell TV Best Buy Captivate Network CES Distribution DMX Canada InnVue LG Electronics Canada National Entertainment Group Panasonic Canada Inc. PC Music Philips Electronics Ltd. Rogers Comunications Inc. Samsung Electronics Canada Sharp Electronics of Canada Shaw Communications Inc. Sonifi, formerly Lodgenet Technicolor Inc. Visions Business Solutions prOperty management SyStemS

Agilysys Inc. Autoclerk HMS Infotech Pvt. Ltd.

InnQuest Canada

100 – 18236 105 Ave. Edmonton, AB T5S 2R5 Tel: 780-443-3084 Fax: 780-443-0666 www.innquestcanada.ca sales@canada.innquest.com

InnSource Solutions Inc. IQWare Maestro Property Management Solutions Micros Systems, an Oracle company MSI Solutions

telecOmmunicatiOnS, a/v, videO

FatPort, Div of Skyboard Corp Liveport

to browse CLn's InteraCtIve, searChabLe onLIne buyer's dIreCtory or to update your LIstIng, vIsIt: LodgIngbuyersguIde.Ca

WE HAVE IT COVERED FROM COAST TO COAST... c

wired & wireleSS netwOrkS

Agilysys Inc. Elfiq Networks

October 2014 Vol. 11 No. 8

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BRING ON THE BUTLERS Story on page 14

cOnferencing & vOip

Advanced Products Group Allstream Inc. Avaya Canada Corp. Bell TV Canopco, division of Globalive Communications, Corp. Connex Telecommunications cStar Technologies Inc. Datavalet Technologies Inc. Dvise Telecom Solutions Guest-Tek Hanson Software Development Corporation Horizon Networks Group Instacomm Canada Lenbrook Industries Inc. Logiverbe Inc. Mitel Networks Corp. Motorola Canada Ltd. PhoneSuite Promoware Corp. Rogers Comunications Inc. Sasktel Scitec Inc. / Cetis Group Shaw Communications Inc. Sonifi, formerly Lodgenet Sound Products Limited Teledex Teliphone, formerly Navigata Communications Inc. Telus Corporation Virtual Visit Presentations Inc. Visual Planning Corp. Williams Telecommunications Corp.

LodgingNews c a n a d a ’ s

Canada Post Publications Mail Agreement No. 40010152

Occupancy SenSOrS

Greater Toronto Hotel Association Hospitality Newfoundland and Labrador Hotel Association of Canada Hotel Association of Nova Scotia Hotel Association of PEI Manitoba Hotel Association Ontario Restaurant Hotel & Motel Association Ontario Tourism Education Corporation Ontario's Finest Inns & Spas Quebec Hotel Association Resorts of Ontario Restaurants Canada Saskatchewan Hotel & Hospitality Association Tourism Industry Association of Canada Tourism Industry Association of New Brunswick Tourism Industry Association of Nova Scotia Tourism Industry Association of P.E.I.

While Starwood’s Aloft hotels experiment with robotic butlers, the former head of Fairmont’s Gold Floor program is conducting courses for butlers (and nannies) of the more traditional type. Clarence McLeod, right, now GM of Azuridge Estate Hotel, works out of the 13-room property set in the foothills of the Rockies not far from Calgary. His market is wealthy clients from around the world and, of course, upscale and boutique hotels. With him, l to r, are Kathryn Boyle, Julie Williamson and Jimmy-Lee Vennard.

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More Microtels coming from MasterBUILT By Colleen Isherwood, editor CALGARY, AB — When MasterBUILT was founded in April 2011 by Superior Lodging Corp. and Jayman MasterBUILT/JWI Investments, their mandate was to develop and open 75 Microtel by Wyndham hotels by 2036. MasterBUILT COO Eric Watson has a more immediate goal. He has made a wager with Mark Sparrow of CBRE that MasterBUILT will have 22 Microtels by the end of 2016. So far, they seem to be on track. There are seven Microtels open in Canada—in Blackfalds (Red Deer), AB, Estevan, SK, Lloydminster, SK, Parry Sound, ON, Sault Ste. Marie, ON, Timmins, ON and Weyburn, SK, for a total of 536 rooms. Last month, they broke ground for an 87-room Microtel in Bonnyville, AB. “It’s a good market, and we have land for another hotel that will probably be built in 2016,” Watson told CLN. “It’s a boom town that needs a few more hotels,” he said. The Bonnyville property, plus the existing Microtel in Lloydminster and one planned for next spring in Cold Lake, AB, will provide a hub of properties all in one area, which makes sense from a management viewpoint. Seven new Microtels are planned for 2015, with an additional 10 construction starts for 2016. “The permitting and planning is taking longer than it used to, but we’re planning for that,” Watson added. MasterBUILT is focusing on ownership, construction and opportunities in Western Canada, with an eye on management hubs like the afore-

mentioned trio of hotels in the Northeastern Alberta oil patch. “We are looking for management partners in the East, as we like to have someone more local in the market,” Watson said. “We are actively developing in Ontario, working with other builders. In Southern and Central Ontario, the economies for any new construction are a bit stressed, but there are pockets of opportunity. We would like to have something in the GTA, but we’re in no rush,” he added. MasterBUILT is also looking at opportunities in Quebec, starting in secondary and tertiary markets, through a partnership agreement.

Restaurant synergies “Everyone in Weyburn, SK is excited about the Brown’s Social House beside the Microtel in Weyburn,” Watson said, describing the rapidly-expanding restaurant chain as ‘a scaleddown version of Cactus Club.’ The restaurant should be open by next summer. “We have a mutual interest in working together where we can. We see them as very synergistic with our brands,” Watson said. In cases where there is no nearby restaurant, MasterBUILT will consider developing one. “We have a strong preference for franchise restaurants —we don’t want to manage them,” Watson said. Continued on page 3

This is Economy Lodging. This is Motel 6.

P.3

Connecting Food + Drink + Lodging

The BC Connect conference and tradeshow returns to the Vancouver Convention Centre Nov. 3-4 along with the BC Tourism and Hospitality Summit.

P.6

PKF: A tale of 13 Canadian Cities

The PKF Outlook Forum predicted positive numbers for 2015, although outlooks varied in major Canadian markets.

Breakfast programs are growing & innovating

P.8

When it comes to breakfast, hotel guests are seeking healthier, more varied and creative options—while still indulging themselves.

Motel 6 Canada 416.966.8387 motel6@realstarhospitality.com A division of Realstar Hospitality

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LodgingNews November 2014 Vol. 11 No. 9

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Travelodge: Come as you are, leave different By Jonathan Zettel, assistant editor

Take a chance In a scripted confrontation, motivational speaker Cameron Hughes

Steven Robinson.

Continued on page 6

P.3

Seminars, tradeshow and cowboy themed dinner all featured in Winnipeg, Oct. 6-7.

Trout Point is World’s first Starlight Hotel

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Starlight Foundation recognizes Nova Scotia hotel’s role in promoting stargazing tourism.

By Colleen Isherwood, editor

TORONTO—Best Western International is entering the boutique hotel space with the announcement of Vib—short for vibrant and pronounced the same way—at their annual conference in Toronto last month. They also announced the BW Premier Collection, their first soft brand offering. Best Western’s newest hotel offering, Vib, is a stylish and technology-centric hotel concept created to meet the needs of millennial travellers, but not so trendy that it alienates Best Western’s core customer base of boomers and Gen Xers. Vib is a hotel prototype designed for urban markets.

MHA turnout exceeds expectations

Continued on page 3

Best Western’s got a brand new vibe Canada Post Publications Mail Agreement No. 40010152

Identicam Systems Impark Wireless Inncom by Honeywell Kaba Ilco Level It /Select Hospitality Systems LOC International Inc. Onity Salto Inspired Access

Moxy=Marriott Owns Gen X and Y

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Marriott’s new hotel isn’t coming to Canada yet, but could eventually be suitable for hip districts in major cities.

Artist’s conception of Vib lobby.

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Days Inns - Canada 416.966.8387 daysinn@realstarhospitality.com A Division of Realstar Hospitality

2014-10-22 3:40 PM

With 10 editions annually, Canadian Lodging News gives you the national news, trends and data you need to make informed decisions.

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CANADIAN LODGING NEWS

Hilton Canopy to be “streetlamp of the neighbourhood”

TORONTO—Vito Curalli, executive director, Canada, Latin America & International Sales, Hilton Worldwide, describes Hilton’s 12th brand for Canada as the “streetlamp of the neighbourhood,” and envisions it as a beacon in Canadian communities such as Gastown in Vancouver, the Arts District in Toronto, Byward Market in Ottawa and Old Montreal. “The new brand, Canopy by Hilton is designed to appeal to a broad base of guests at the upper end of upper upscale, and will be particularly attractive to guests looking to get a feel for the local neighbourhood,” said Mark Ricci, director of corporate communications, Northeast U.S. and Canada, Hilton Worldwide. The clientele would be business and corporate, adventure travellers and artistic types. “Each hotel’s love of local will be expressed through design, food, drink,

art, and local know-how,” said Ricci. “At check-in, each guest will receive a welcome gift from the neighbourhood, meant as a small local takeaway from the destination. Guests in Denver might receive something from the Rocky Mountain Chocolate Factory, or Garrett’s Popcorn if guests are in Chicago. “Each morning, guests have the choice of enjoying an artisanal breakfast featuring fresh, local ingredients in the café, or grabbing a Canopy Rise & Dine breakfast bag on their way out the door,” Ricci said. “Each evening, the lobby bar will host a tasting of local craft beers, wines, or spirits.” But Canopy’s local offerings will extend far beyond food and drink. Curalli noted that in addition to locally-inspired design, there will be local partnerships including local art and music programs and a neighbourhood fitness option. “Unlike the typical branding formula where everything is built inside the hotel, we are reaching out the community—a yoga partnership, for example. The artwork would not be a standard set by the brand, but rather local artists exhibiting their work. “Brands are very good at working from the inside out—this completely changes. We’re looking at what’s being offered in the community—hot yoga or a spin class. Customers are looking above and beyond what the hotel has to offer.” “It’s a lifestyle space, above Kimpton—lifestyle luxury like Andaz. When I identify markets, that’s the kind of location I am looking for,” said Jeff Cury, senior director, development, Eastern Canada, Hilton Worldwide, adding that the key count is between 150 and 200, and target locations are urban, probably not at the airport. Designs will be based on an urban development unique to the

site. The lobby area will approximately 4,300 square feet—a decent size but not huge. Rooms are important—they get as much emphasis as lobbies and are crucial to retaining corporate business, said Cury. The rooms will feature an open design and a wardrobe rather than a fixed closet. There are currently 14 letters of intent for Canopy projects around the

world including London and Dubai. In Canada, Cury said there have been several discussions and presentations with Hilton’s existing franchisee base. “There are not many competitors; it’s not your typical lifestyle brand,” said Ricci. “You can tailor it to the local market—and that should appeal to developers and guests. It’s fresh, which is what clients want to see.”

Budgetel perfect for small towns VANCOUVER—Azim Kassam has travelled to small Canadian towns with 3,000 to 10,000 people, where there are no flagged hotels and five or six unflagged properties. Or there are one or two flagged hotels that are very pricey. He wants to offer an alternative in these markets—a two-starplus property that offers basic needs, that’s clean, comfortable and affordable with free continental breakfast and WiFi. That’s why Kassam has decided to bring the Budgetel brand to Canada. A longtime hotelier who has developed and managed properties on both sides of the Canada/U.S. border, Kassam most recently managed the Days Inn, Cranbrook, BC for five years. There are 19 Budgetels in the U.S., and Kassam says Canada could probably accommodate four or five per year. “It’s a successful brand in the U.S. and the next organic growth is to come to Canada. “We would start with smaller towns in BC, and then move east into Alberta, Saskatchewan and Manitoba,” he added. “The fee schedule is the easiest to understand in the industry,” he told CLN. “There is a $500 application fee.

The initial fees are $5,000 regardless of number of rooms, plus $20 per room per month. Then they pay 7 per cent of the actual reservations we give to the inn.” Other brands have many addons. Budgetel also offers a one-year contract, as opposed to longer-term commitments required from other brands. Kassam added that Budgetel is ideal for independents that need to be converted to a name brand, or other franchised brands in the upper economy sector that want to convert. “We also welcome exterior corridors,” he added. Budgetel would also welcome new construction. “It’s attractive to an independent,” said Peter Mathon, spokesperson for the brand, adding that many hotel owners depend heavily on the Internet and are subject to high prices from OTAs. “It’s very owner-friendly. The owners feel that getting into a franchise contract is difficult, and Budgetel offers an annual exit option. The owner wants profitability, financial peace of mind—they don’t want to be strapped with commitments they can’t meet. “Budgetel is run by people who

Top: Azim Kassam. Bottom: Budgetel, Hearn, TX.

have been owners, who think like owners. “One of our big selling items is that they are not stuck with a 20-year contract; if it’s not performing, they can exit at the end of the year.”

The Old Salt Box Co., NL: Where old is new again

By Katherine McIntyre KITTIWAKE COAST, NL—We discovered a perfect rental saltbox house in Newfoundland through the Internet. And the owner’s detailed driving directions made it easy to find. Then a note on the front steps instructed us to take off our shoes before entering. Shoes off, we opened the door and inside was picture perfect, including recently refinished floors. And what is a saltbox house?

Solidly built in vivid colours, they resemble boxes that were used for shipping salt in the 18th century. Their design is standard, with a living room, dining room and kitchen on the main floor. A central staircase leads up to three bedrooms on the second floor. “And they are all over Newfoundland,” says Janet Dentsted, co-owner with her partner Richard Wharton of the Old Salt Box Co. Dentsted and Wharton developed their passion for saltbox houses on a visit to Fogo Island, NL in 2006. They

loved this part of Newfoundland, but couldn’t find a place to stay for longer than a week. After a bit of exploring, they discovered plenty of inexpensive, solid wood, saltbox houses in need of renovation and for sale in the Kittiwake region. But it was hard to confirm who officially owned a house that was in the same family for over 135 years and had been passed down to various relatives without much documentation. Unfazed by legal problems, they bought a house to renovate for themselves. When all legal details were sorted out, they hired local builders and craftsmen to bring their house up to their own exacting 21st century specifications before they moved in. As soon as they took up residence, they bought another house to restore and rent. Success followed. Now, The Old Salt Box Co is an incorporated small business with six rental properties on Fogo Island, New World Island and in the Twillingate area. Two more, in Greenspond and Musgrave Harbour, are in the process of renovation and will be ready to rent in 2015. Our rental, a traditional saltbox,

has a 21st century twist. The original ground floor rooms are blended into one space that includes a complete kitchenette, a dining area and a big picture window overlooking the rolling, tumbling ocean. Walls are white with touches of orange accents in cushions, picture frames and stair spindles. The two owners have developed their own system of renovation. When their to-do list is ready, contractors take over. Broken window glass is replaced. Walls are stripped and painted white. Old floor coverings are removed and floors are refinished back to their original wood. New heating is installed and sometimes an electric fireplace. Kitchenettes are furnished with counter, sink, refrigerator, stove, microwave, pots and dishes and in a few houses, a washer and dryer. Sometimes they keep mismatched details, such as a non-matching banister spindle in a staircase, that was a replacement sometime in the past. In our house, each bedroom has a comfortable bed and its own unique patchwork quilt, hand sewn by local

women. The one bathroom comes with an antique bathtub on legs, and a working sink that resembles an oldfashioned bowl and water pitcher set. Then for the 21st century traveler they install a TV, iPod docking speaker system, telephone, wireless Internet and cable or satellite TV (if available in the area). Over their years in business, they have developed a system for decorating each new house. Janet explains, “Europe is usually a year or two ahead in colour schemes for interiors.” So, to keep their business up to date, they use the latest paint and fabric colours from current European collections for each new house. During renovations, local women meet with the owners to discuss current colour themes for the patchwork quilts they will design for the new bedrooms. When everything is finished, the owners give the house a name, and send a description and picture of the property and rental terms to the Internet. Then, they are ready to start on their next house.

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From container to completion SIOUX LOOKOUT, ON—Each year, Canada imports items from China in huge shipping containers. But once the containers are in Canada, it’s uneconomical to ship them back to China empty. Ladacor Ltd., based in Alberta, has developed an innovative way to use these containers in building the Days Inn in Sioux Lookout, ON. A first for the Days Inn brand in Canada, the hotel rooms are constructed using prefabricated modular units based on steel shipping containers. The completed design uses 120 containers that were retrofitted into bedrooms, shipped by truck and simply interconnected on site. This 60room shipping container-based modular hotel is virtually indistinguishable from a conventional site-constructed building. “It’s suitable for any distant region with a shortage of local labour,” Joe Kiss, president of Calgary-based Ladacor, told CLN. “In many cases, there are seasonal construction challenges due to cold and harsh winters which prevent the use of concrete. “They’re like Lego-block units,” he added. Conventional finishings are used for both exterior and interior surfaces. “It’s not a challenge,”said Kiss. “We’re using vinyl siding, stucco, rock...that’s what makes it so flexible.” He said he doesn’t know of any other Canadian hotels constructed

T HE

this way, but says that workforce camps use container construction. Steenhof Building Services Group of Orillia, ON, and Ladacor own the hotel. Stella Gan and Stefani Choy, former owners of Days Inn - Barrie, will be managing it. “We’ll use our expertise in event facility management, restaurants and hotels—our involvement is in everything from planning to hands-on management,” Gan told CLN. Based in Barrie, ON, Gan and Choy own and operate the Liberty North event facility, two South Street Burger restaurants, and a Motel 6 in Kingston, ON.

guest experience

Onsite GM Joseph Lamb “is our eyes and ears—he looks after the dayto-day operations,” said Gan. Choy will handle the back-end accounting side of the business, while Gan will deal with sales and marketing. Sioux Lookout, population 5,000, is located a 3.5-hour drive north of Thunder Bay. A hub for Ontario’s northwest, it has a large regional hospital and attracts lots of governmentrelated travel, plus summer leisure business. “Americans come for freshwater fishing,” said Gan. “Stefani and I are thrilled and excited—it’s a new challenge for us.”

IHG acquires Kimpton brand

“The Kimpton brand is highly complementary to our existing boutique and lifestyle brands, the Hotel Indigo and EVEN Hotels brands,” IHG CEO Richard Solomons told CLN. The acquisition creates a leading boutique and lifestyle hotel business, with over 200 open and pipeline hotels across 19 countries. “This acquisition transaction is expected to close in the first quarter of 2015 and would create the world’s largest boutique hotel business. It’s still early days, so no specifics yet on the growth plan for the brand,” he said. Among the qualities that attracted IHG to Kimpton is the brand’s strong presence in U.S. urban and resort markets, such as New York, Boston, Chicago, Aspen, Palm Beach, and Santa Barbara.

Introducing Kimpton Richard Solomons Previous

ATLANTA, GA—In mid-December, IHG agreed to acquire Kimpton Hotels & Restaurants for $430 million in cash. Kimpton is the world’s largest independent boutique hotel operator and a sophisticated food and beverage operator. Kimpton is a fully asset-light business that manages 62 hotels in cities and resorts in the US with a further 16 hotels in the pipeline. It operates 71 hotel-based destination restaurants and bars. Significant opportunities have been identified for IHG to accelerate the growth of the Kimpton brand within the U.S. and to launch it around the world.

Canada a priority market “The boutique segment is the fastest-growing in the lodging industry and has strong consumer demand. That creates great potential to expand the brand beyond the U.S. market, said Solomons.

“Globally, IHG has identified ten priority markets where we see the strongest opportunities to grow our full portfolio of brands, and this includes Canada. We’re focused on growing the right brands in the right markets and with the right owners.” When IHG launched Hotel Indigo in 2004 as the industry’s first branded boutique hotel, it was only three years until they expanded into Next Canada through the opening of the Hotel Indigo Ottawa Downtown City Centre, Solomons pointed out. “Today, the Hotel Indigo brand has 60 hotels open around the world, including in Europe and Asia, where demand for boutique hotels is strong, and through its existing pipeline will double its footprint over the next few years,” Solomons said. “We see the opportunity to capitalize on the strategic, brand management and operational expertise that IHG has as a ‘truly’ global hotel company, combined with our scale, powerful distribution systems and strong owner networks, to accelerate the growth of the Kimpton brand internationally.”

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Fun Factor

CANADIAN LODGING NEWS

Aloft Calgary University’s fitness studio.

Aloft Calgary University’s sassy vibe meshes with the brand’s ‘style at a steal’ market positioning.

By Don Douloff CALGARY—Aloft Calgary University represents a new benchmark in Starwood’s Canadian Aloft portfolio, incorporating the brand’s core amenities while adding features unique to the property, all adhering to the banner’s ‘style at a steal’ market positioning. The hotel opened in May at 2359 Banff Trail NW, close to downtown, the University of Calgary (and the university’s Olympic Oval speedskating facility), Shouldice Park, Calgary Zoo, McMahon Stadium and Canada Olympic Park. Not surprisingly, then, because of its proximity to the business core and sporting and recreational facilities, Aloft Calgary University is targeting a diverse clientele that includes corporate, sports teams and families, according to Farrah Bhanji, the hotel’s managing director. The Calgary property joins two other Canadian Aloft hotels—Montreal Airport and Vaughan Mills, north of Toronto—and appears to be a hit, even experiencing wait lists during the week, according to Bhanji. Small wonder, given the lineup of amenities exuding the brand’s sassy aesthetic that caters, as Bhanji notes, to “people who want to have fun.”

For instance, there’s WXYZ Bar, adjacent to the lobby and designed as a social hub that opens to the Splash indoor pool area. Seating 70, WXYZ features an open-space look that Bhanji characterizes as “trendy, upscale, New York” realized in bright colours—pink, turquoise, orange— and furniture accents like lounge-style sofa chairs. On the food and beverage side, there are signature cocktails, beer and wine and a menu of pub-style shared plates. On weekends, a diverse lineup of local musicians performs. Also on the F&B side, there’s Re:Fuel, a grab-and-go area, off the lobby, that’s open 24 hours and offers a hot breakfast along with sandwiches, salads and snacks. Re:Mix, also located off the lobby, includes a communal table along with board games, billiards table, free Internet and computers and iPad station. Beyond those standard Aloft amenities, however, are three features unique to Calgary. For instance, there’s an 800-square-foot fitness studio located on the main floor and kitted out with 22 bikes for spinning workouts and 22 ceiling-mounted TRX machines that provide suspension training and conditioning. Also on the main floor, a

Local flavour A $1 million renovation to the Timmins Super 8 incorporated a theme reflecting the city’s long mining history.

Left to right, Voula Dikaliotis (regional sales manager, Holloway), Tiffany Thibeau (GM Super 8 Timmins), Steve Black (mayor of Timmins) and Chad Hope (VP Operations, Holloway).

Timmins Super 8’s new lobby.

1,200-square-foot spa, done up in a contemporary style, features four treatment rooms. Finally, there’s Swirl, a secondfloor, 40-seat restaurant dishing up contemporary Indian fare. Featuring an eclectic decor—think glowing-red lights and an earth-tone palette—the casual restaurant also supplies menu items to WXYZ Bar. The property features 143 guestrooms and here, too, the look is whimsical—turquoise carpet; black and slate-grey wallpaper; unique art attached to headboards. Guestrooms feature stand-up showers and either two queen beds or one king. Under the Aloft Arf Program, all guestrooms can accommodate dogs under 40 lbs. The program also offers dog beds and food/water bowls, and when a guest notifies the hotel that they’re bringing a canine companion, the property usually gives them a guestroom on the first floor, to provide closest access to exits. By Don Douloff TIMMINS, ON—When the corporate team at Holloway Lodging Corp. was drawing up plans to renovate the Super 8 Timmins, the motel the company owns and manages in Timmins, ON, the braintrust compiled a clearly defined wish list. “We wanted to improve the guest experience and bring the property up to competitive levels in the marketplace, while adding a modern feel and modern comforts,” Chad Hope, Holloway’s vice-president of operations, told CLN. With the project’s final cost coming in at just under $1 million, the team—in addition to Hope, there was director of engineering Terry Canhas and vice-president of asset management Dana Corbin—had to plan its strategy carefully. Opened in the mid1980s, the motel hadn’t been renovated in “eight to 10 years,” says Hope. So it was crucial that they get it right. Ultimately, the team chose a theme reflecting the town’s 105-year mining history. To that end, the mining theme is represented in a number of areas: artwork in guestrooms, lobby and public areas; an earth-toned colour palette; materials such as wood and stone. An existing element—a feature wall made of brown and red brick, in guestrooms—played nicely into the mining theme, which was also reflected in grey slate floor tiles installed in the lobby and, especially, in photos depicting carts, shafts and pans reflecting the town’s gold-mining history. Beyond the mining theme, the

Aloft Calgary Re:Mix.

A Kids Camp Program provides, on request, in-room air mattresses outfitted with sheets patterned in animated characters, along with toys, for children’s amusement. Aloft’s fun factor even extends to its Tactic meeting spaces, which feature a buffet-style bar of jarred candies along with amenities such as a

50-inch flat-screen TV with laptop hookup and DVD player. The four Tactic rooms total 5,000 square feet and range from 639 square feet to 1,344 square feet, with three spaces located on the second floor and one situated on the lower level. The Splash pool also hosts events such as weddings and fashion shoots.

project remade the property in other now avail themselves of new fridges, major ways. For example, the renova- microwaves and 37-inch LCD televition moved the front desk from a cor- sions. ner to a position immediately inside Even linens got a makeover that the entrance, “making it much more installed high-thread-count sheets welcoming for guests,” said Hope. and light-grey comforters and duvets Now adorning the lobby are an onto guest beds. LED fireplace, a 50-inch LCD teleBathrooms, too, were remodvision, new window treatments eled in a modern vein via new tiles, (drapes) and walls painted an under- brushed-nickel light fixtures and vanstated beige. The project renovated ity granite tops. the public washroom, just off the Elsewhere, the renovation added a lobby, to include new tile, fixtures and 250-square-foot fitness centre, highvanity, and installed new seating in lighted by a rubberized floor, treadthe lobby breakfast area, where a hot mill, elliptical machine, core-workout buffet—serving eggs and bacon and bench and free weights. featuring a new pancake-making maThe renovation took two months, chine—has replaced the continental during which the motel was combreakfast. pletely shut down beginning in early Also undergoing a significant September. Holloway felt confident in change were guestroom hallways. closing the Super 8 during the renoNew contemporary features include vation because as owners of the Timbrushed-nickel-and-glass light fix- mins Travelodge, the company could tures, carpet in blacks and browns, accommodate local guests there, says and sand-hued walls. Hope. The soft launch took place on Those sandy earth tones carried Nov. 10. through to the new paint job adorn“Guest response was fantastic,” reing the walls in guestrooms, which ports Hope. Resonating with guests, underwent a transformation that in particular, is the property’s overall incorporated striped-patterned car- design and the hot breakfast, he says. pet in black, brown and blue. Complementing those design Guestroom with brick wall feature. features are new guestroom casegoods, including bed frames and headboard, work desk (with ergonomic chair) and coffee tables. On the technology side, Holloway Corp. upgraded inroom wireless Internet, added new lamps featuring USB plugins and brought in ‘smart’ thermostats. Moreover, guests can

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O p e n i n g s , s a l e s a n d r e n O vat i O n s

Hyatt Regency Vancouver sold to InnVest for $123M CHICAGO—Hyatt Hotels Corp. announced on Dec. 9 that an affiliate of Hyatt has sold the 644-room Hyatt Regency Vancouver to an affiliate of InnVest for approximately $123 million or $190,000 per key. The hotel will continue to operate as a Hyatt Regency property. “We are delighted to enter into a relationship with InnVest, a well-respected hotel owner with deep experience in the Canadian hospitality market,” said Stephen Haggerty, global head, capital strategy, franchising and select service for Hyatt, in a release. Hyatt Regency Vancouver is centrally located at Burrard Street and West Georgia Street in downtown Vancouver. The hotel features more than 45,000 square feet of meeting and event space; a Starbucks; Grain Tasting Bar serving regional wine and craft beer; and Mosaic Bar and Grill, which features locally sourced produce, sustainable seafood and signature cocktails.

Days Inn launches in Dalhousie, NB TORONTO—Days Inn has expanded its presence in Atlantic Canada, announcing on Nov. 19 the opening of Days Inn & Conference Centre — Dalhousie, the brand’s fourth property in New Brunswick. Located at 385 Adelaide Street, the newly renovated conversion property features 52 guestrooms, on-site restaurant, free WiFi Internet access and business centre. In addition, the hotel is completing a brand new fitness centre that is expected be open by the end of December. Each guestroom is equipped with microwave, mini-fridge, 42-inch flat-screen TV, coffee maker, iron and hair dryer. The 100-per-cent smoke-free hotel is pet friendly and features free parking along with conference and banquet space for up to 175 people. With views of the Baie des Chaleurs and the Gaspé Coast Appalachian mountain range, the hotel’s downtown location offers access to dining, shopping and area attractions including Inch Arran Park, Restigouche Regional Museum and the Dalhousie Indoor Aquatic Center and Recreaplex.

Converted HI Express opens in Fredericton, NB FREDERICTON, NB—InterContinental Hotels Group announced on Nov. 24 the opening of the newly renovated and converted 91-room Holiday Inn Express & Suites Fredericton, in Fredericton, NB. Formerly a Lakeview Inns & Suites hotel, the hotel is located at 665 Prospect Street, in uptown Fredericton. The property features a completely renovated, open-concept lobby and remodelled guestrooms outfitted with new beds, furniture, window treatments, paint scheme, artwork and light fixtures. Two guestrooms have Artika laminate flooring to accommodate guests with environmental sensitivities and allergies. The renovated breakfast area features an expanded dining space and a complimentary Express Start breakfast bar that has added yogurt, whole wheat English muffins, new oatmeal flavours in cups and a healthy top-

pings bar for yogurt, cereal and pancakes. In addition, the hotel offers easy access to the TransCanada Highway 2, Princess Margaret Bridge and Regent Mall. Near the hotel are the Fredericton Golf Club, Fredericton International Airport and Saint John River.

Staybridge opens in West Edmonton EDMONTON—InterContinental Hotels Group announced on Nov. 17 the opening of the new 122-room Staybridge Suites West Edmonton extended-stay hotel. Located at 16929 109th Ave. NW, the property, owned by Terracap Group and managed by Crescent Hotels & Resorts, is IHG’s newest Alberta property and the first Staybridge Suites hotel in Edmonton. The property is within driving distance of West Edmonton Mall, Edmonton Valley Zoo and Shaw Conference Centre. The hotel offers a mix of studio and one- and two-bedroom/two-bathroom suites, along with more than 700 square feet of meeting space. Rounding out its offerings are amenities such as a complimentary daily hot breakfast buffet and evening reception, daily housekeeping, fitness centre, indoor pool, 24-hour business centre, 24-hour guest lounge and outdoor living room with barbecue and fire pit.

Second conversion Motel 6 opens in Alberta TORONTO—Realstar Hospitality announced on Nov. 19 the opening of its second conversion Motel 6 in Canada, located in Innisfail, AB. Opened following a six-month renovation, the 36-room property, converted from an R&R Inn, has updated its look to the Motel 6 Phoenix design. Amenities include free wireless Internet access and free parking. Also available are extended-stay rooms complete with kitchenettes.

Hyatt Regency Vancouver.

Vancouver’s OPUS Hotel renovates bar VANCOUVER—OPUS Hotel, in Vancouver’s Yaletown neighbourhood, announced on Dec. 2 the renovation of its bar by Vancouver interior designer Robert Bailey in collaboration with design consultant Craig Stanghetta. The new bar has whimsical touches such as a zebra-striped marble bar. Also featuring a fireplace and serpentine-style royal-blue banquettes, the lounge serves cocktails created by bar manager Barry Jackson and offers a select beer program. Lucais Syme, chef of the hotel’s La Pentola restaurant, has created a menu of bar bites that includes burrata, zesty shrimp tartines, grilled cheese sandwiches and charcuterie and cheese boards.

HI Express Fredericton’s lobby area.

OPUS Vancouver’s renovated bar.

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CANADIAN LODGING NEWS

O p e n i n g s , s a l e s a n d r e n O vat i O n s

Delta launches flagship Toronto property TORONTO—Delta Hotels and Resorts on Nov. 27 opened the doors of its 40-storey flagship Delta Toronto, the first fourstar, full-service hotel to be built in the city in over two decades. Located at the intersection of Lower Simcoe and Bremner Boulevard, in the South Core neighbourhood, Delta Toronto features 567 ModeRoom guestrooms and suites, along with approximately 17,000 square feet of high-tech meeting and conference space, including a 6,000-square-foot ballroom and 4,000-square-foot terrace for outdoor events. Other amenities include a business centre and a fitness facility featuring a gym, whirlpool and indoor pool. On the food and beverage side, there’s 150-seat SOCO Kitchen + Bar, overseen by executive chef Dan Craig, and Char No. 5 whisky bar, in the lobby. Interactive televisions in each room provide information about the hotel and the city, as well as enabling guests to remotely upload content from mobile devices to the television screen to watch their own content. A new mobile app, recently launched across Delta hotel and resort locations, enables guests to access a full range of services.

Holiday Inn Mississauga Toronto West property sold for $8.85M TORONTO—Colliers International Hotels announced in late October the sale of the 138-room Holiday Inn Mississauga Toronto West for $8,850,000. The Holiday Inn Mississauga Toronto West is close to local business and leisure demand generators as well as Toronto Pearson International Airport, Canada’s busiest airport, which, in 2013, handled 36.1 million passengers. In addition, the hotel benefits from its location at the intersection of Hurontario Street and Britannia Road East, offering high visibility as well as easy access across the City of Mississauga and the Greater Toronto Area. The property received interest from a range of investor groups and was purchased by a local private investor, according to a release.

Cobble Beach resort names new PR firm VIENNA, VA.—Cobble Beach, a waterfront golf resort community two hours northwest of Toronto, on Georgian Bay, announced on Oct. 29 that it had selected Buffalo Communications to direct public relations for its residential development, Doug Carrick-designed golf course, nongolf amenities and boutique accommodations. Buffalo will design and implement a communications program raising overall awareness of Cobble Beach. Placement of feature stories and editorial content in Ontario and secondary feeder markets will help generate qualified real estate

leads, golf-package rounds and overall brand equity. Recently, the resort introduced the Blue Bay Villas and The Grove by Reid’s Heritage Homes attached residences. In addition to home sites, Buffalo will promote the 7,134-yard links-style golf course that features contoured fairways modeled on the seaside courses of Scotland and Ireland.

Wyndham opens Ramada in Moose Jaw, SK MOOSE JAW, SK—Wyndham Hotel Group on Nov. 24 announced the launch of a new-build Ramada in Moose Jaw, SK. The 63-room property is easily accessible from the Trans-Canada Highway and is located near Canadian Forces Base Moose Jaw, Moose Jaw Tunnels, the Burrowing Owl Centre and Wakamow Valley. Onsite amenities include a fitness centre; spa facilities, including a hot tub and sauna; a fully equipped business centre and a 532-square-foot meeting room accommodating 20 people. In addition, there’s complimentary WiFi and free continental breakfast.

Hampton Toronto Markham ribbon cutting TORONTO—Government officials, Hilton Worldwide executives and employees of the Hampton Inn & Suites by Hilton Toronto Markham gathered for the Nov. 12 official ribbon cutting ceremony at the 99-room property located in Markham, ON, north of Toronto. Owned and managed by JM Hospitality, the Markham property soft-launched on Aug. 28 and is the fourth Hampton hotel in the Toronto market. Guestrooms feature a microwave, refrigerator, 42-inch flat-screen TV and signature Hampton bed. Also available are suites offering additional space and a sleeper sofa. Other amenities include Hampton’s Perfect Mix Lobby that’s designed as an extension of the guestroom offering a variety of seating and lighting options for both leisure and business travellers.

Travelodge adds two Atlantic Canada sites CALGARY—Travelodge Canada in midNovember announced two new properties in Atlantic Canada, Travelodge Fredericton, in New Brunswick and Travelodge North Sydney, in Nova Scotia. Travelodge Fredericton has rebranded from the former Robin’s Inn, located five minutes from Fredericton International Airport, in the rural community of Waasis, NB. Amenities of this 42-room, petfriendly location include free continental breakfast, free WiFi, in-room refrigerator and microwave as well as guest laundry facilities. In addition, the hotel is close to area hiking, fishing, canoeing, sailing and windsurfing. Joining Travelodge Canada in December, the Travelodge North Sydney, Nova

Scotia is close to the Marine Atlantic Ferry terminal offering year-round service to Port aux Basque, NL. Providing views of Sydney Harbour, the 101-room Travelodge is 100 per cent non-smoking. The property offers meeting and banquet space for up to 200 guests and features free continental breakfast, free WiFi and an indoor pool. Travelodge Canada locations participate in the Wyndham Rewards guest loyalty program. “We are excited to build our brand throughout the Maritimes and anticipate continued growth in the region,” said Travelodge Canada president Steven Robinson in a release.

Delta Toronto’s lobby. Holiday Inn Mississauga Toronto West.

Ontario’s Finest welcomes two Ontario properties TORONTO—Ontario’s Finest Hotels, Inns & Spas, a curated collection of over 30 inns in Ontario and Quebec, in early November welcomed two Ontario properties, Keefer Mansion in Niagara and Heather Lodge in the Haliburton Highlands, to its stable. “We are thrilled to welcome these two stunning and historic properties to the Ontario’s Finest Hotels, Inns & Spas family,” said president Dwayne Hallman in a release. Built in 1886, six-room, 9,000-squarefoot Keefer Mansion features a grand staircase, eight fireplaces and 12-foot ceilings. Rooms include reproduction antiques, queen beds, free WiFi and LCD televisions. The property is located within minutes of Niagara Falls and wineries and offers onsite bicycles and electric bikes. Heather Lodge is an upscale, adultoriented resort located on Twelve Mile Lake. The Lodge was established in 1945 and features 12 guestrooms with satellite televisions and king-sized beds. Additional amenities include lakeside dining and in-room spa services.

Cobble Beach resort in wintertime.

Hampton Inn Toronto Markham lobby area.

Oak Bay Beach hotel receivership VICTORIA—On Dec. 3, a Vancouver court appointed a receiver to take over operations of the Oak Bay Beach Hotel. While the hotel operations are exceeding expectations, real estate sales were struggling and the lenders called in their loans. Kevin and Shawna Walker will no longer operate the hotel, however the current management team, led by hotel manager Michelle Le Sage, will remain in place. Hotel operations will not be impacted and the hotel anticipates a very successful Christmas holiday season. “This is not a reflection of the calibre of management team we have at the hotel, which is exceptional,” said Kevin Walker. “Our real estate sales have been under performing and our lenders were no longer patient. Shawna and I will collaborate with Ernst & Young and their team and we wish to thank everyone who supported us over the years. While our hearts are breaking over this decision by the courts we are extremely proud of the level of hospitality we brought to Victoria.”

Keefer Mansion, Niagara.

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was appointed chair of the Provincial and Territorial Tourism Industry Associations Committee (PTTIA) and will assume those duties in addition to serving on the TIAC board.

PEOPL E

Outgoing interim CTC president/ CEO Greg Klassen.

New Algonquin Resort general manager Matthew Mackenzie.

On Nov. 20, Dean Hossack joined Whistler, BC’s Nita Lake Lodge as executive chef responsible for all aspects of the lakeside property’s food operations including Aura Restaurant, The Cure Lounge, Fix Café and banqueting for the hotel’s private events. During his career, Hossack has gained extensive experience in Okanagan, BC, kitchens, having spent five and a half years as the executive chef at the Okanagan Golf Club and almost four years at the Kelowna Yacht Club.

Hospitality Newfoundland and Labrador CEO Carol-Ann Gilliard.

Nita Lake Lodge executive chef Dean Hossack.

Vicki Bone, director of human resources and housekeeping, Courtyard by Marriott Toronto Downtown, has joined the board of OTEC Training & Consulting Services, a Toronto-based independent, not-for-profit training, consulting and workforce development organization. The announcement followed OTEC’s Nov. 6 annual general meeting. Bone brings with her more than a decade of human resource experience in the hospitality industry for major hotel brands and in financial services. Interstate Hotels & Resorts CEO Jim Abrahamson on Nov. 10 assumed the role of American Hotel & Lodging Association (AH&LA) board chair for 2015 and 2016 during the organization’s annual Meeting of the Members in New York City. Abrahamson takes on the role after serving as board vice chair. He will be joined by two newly elected officers. Mark Carrier, CHA, president, B.F. Saul Company Hospitality Group, moves up from secretary/treasurer to vice chair. The secretary/treasurer position will be filled by Geoff Ballotti, president and CEO, Wyndham Hotel Group, who was also elected to the post during the annual meeting.

Courtyard by Marriott Toronto Downtown director of HR VickI Bone.

Interstate Hotels & Resorts CEO Jim Abrahamson.

The Canadian Tourism Commission announced on Nov. 20 that after 13 years of senior management leadership, most recently serving as interim president and CEO, Greg Klassen will be leaving the CTC effective Feb. 13, 2015. On Dec. 1, Klassen resumed his position of senior vice-president, marketing strategy and communications and will be supporting incoming president and CEO David Goldstein—who joined CTC on Dec. 1—throughout the transition. Current CMO Jon Mamela and vice-president, international Rupert Peters will remain in their interim roles until further notice.

Donna Dooher, owner of Toronto’s Mildred’s Temple Kitchen.

An executive search for a senior vicepresident, marketing will begin immediately. New Castle Hotels and Resorts announced in late November that veteran Canadian hotelier Matthew Mackenzie has been named general manager of the Algonquin Resort in St. Andrews, NB. A career hotelier, Mackenzie most recently was the general manager for conferences and hospitality at the Banff Centre arts and creativity incubator. During the 2012 and 2013 seasons, he was general manager of the New Castle-operated Keltic

Siren Communications president Candice Best.

Lodge Resort and Spa in Ingonish Beach, NS. Mackenzie has also worked as general manager of the Atlantica Hotel & Marina Oak Island and has held positions at such properties as Sooke Harbour House and Fairmont Chateau Whistler. Hospitality Newfoundland and Labrador announced on Dec. 4 that its chief executive officer Carol-Ann Gilliard has been appointed to the Tourism Industry Association of Canada (TIAC) board of directors. During the 2014 Tourism Congress held in late November in Ottawa, Gilliard

Restaurants Canada announced on Nov. 27 that chef and restaurateur Donna Dooher, owner of Mildred’s Temple Kitchen, in Toronto, is the new interim president and CEO of the foodservice business association. Dooher will be at the helm of the association until a full-time replacement can be found. Dooher has served on Restaurants Canada’s board for nearly a decade. On Nov. 17, industry veteran Candice Best assumed the role of president at Toronto-based travel and tourism public relations firm Siren Communications. Best, who has served in a consulting role with Siren since May, acting in a vice-president capacity, has nearly 20 years of public relations experience. Siren Communications founder and CEO Ann Layton will stay on as CEO and remain involved in new business development and client strategy.

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PEOPL E

Pomeroy Lodging director of purchasing Ryan Kelly.

Tom Mullin retired in December after 15 years as SHHA CEO.

Delta Grand Okanagan executive chef Iain Rennie.

Zubair Siddiqi is now general manager Delta Ottawa City Centre.

InterContinental Hotels Group Americas president Kirk Kinsell.

Concord Hospitality’s senior VP/ general counsel Heather Mallard.

Realstar senior marketing communications manager Melissa Stober.

Westin Edmonton chef Ryan O’Flynn.

On Oct. 27 Ryan Kelly joined Pomeroy Lodging LP as director of purchasing. Based in Grande Prairie, AB, Kelly will oversee operational and capital procurement and is also responsible for researching and testing of leading edge hospitality technologies, partnerships negotiations and energy saving programs. He brings

with him 15 years of purchasing expertise at various hotel ownership groups. Jim Bence in early Dec. was named the new CEO of the Saskatchewan Hotel and Hospitality Association (SHHA), succeeding the retiring Tom Mullin, and George Marshall on Dec. 1 took over as CEO of

Canada shows well at Culinary World Cup LUXEMBOURG—Canada’s national, junior and regional teams earned gold medals at the Expogast Villeroy and Boch Culinary World Cup 2014 held in Luxembourg from Nov. 2226. Tony Fernandes, right, group executive chef and food and beverage director for Crowne Plaza Toronto Airport, Four Points by Sheraton Toronto Airport and Hilton Garden Inn Toronto Mississauga won a gold medal. Team captain Fernandes and nine other members of Ontario’s regional Golden Horseshoe culinary team competed against more than 100 teams and 2,000 of the world’s top chefs and confectioners, and won seven medals in the following categories: Culinary Art Program (finger food, festive platters, hot starters, one five-course festive menu); Pastry Art Program (one platter and individually plated desserts); Culinary Artistry (an individual challenge involving a saltdough creation). During the competition, the nine-person Golden Horseshoe Team was split into three smaller groups, and Fernandes’s team of five won a gold medal in the Culinary Arts Program and the Pastry Arts Program. Crowne Plaza Airport’s garde manger, chef Chaminda Palihawadana, won a silver medal in the Culinary Artistry category, where he demonstrated his carving expertise. Niagara College’s Junior Culinary Team Canada earned its first international medals picking up a gold and silver in the hot and cold categories, respectively. Culinary Team Canada saw the same showing earning a gold in the hot program and silver in cold.

the Service and Hospitality Safety Association (SHSA), replacing the outgoing Bence. Bence takes over the SHHA top job from Mullin, who retired after 15 years. On Dec. 4, 45 friends and colleagues gathered at the DoubleTree by Hilton Regina to fete Mullin with a retirement dinner.

CANADIAN LODGING NEWS

Delta Grand Okanagan Resort and Conference Centre, in Kelowna, announced in early November that Iain Rennie joined the property as executive chef, responsible for the hotel’s restaurant and wine bar. Prior to joining Delta Grand Okanagan, Rennie served as executive sous chef at Victoria’s Fairmont Empress Hotel; chef at the Fairmont Vancouver Airport Hotel; executive chef at Vancouver’s Fairmont Waterfront; and executive chef at the Westin Bear Mountain Golf Resort & Spa in Victoria, BC. Most recently, he was executive chef at the Oak Bay Beach Hotel, also in Victoria. Dan DeSantis is appointed as managing director of Delta Calgary Airport and the recently announced new Delta Calgary International Airport hotel effective January 1, 2015. Previously, he was GM at Delta Lodge at Kananaskis, Delta Sun Peaks Resort and Delta Whistler Village Suites. DeSantis is an active member of the Alberta Strategic Tourism Council and is current chair of Tourism Canmore Kananaskis. Martin Gilbert is general manager of Delta Bessborough effective Dec. 31, 2014. His career at Delta spans many years most recently as GM of Delta Trois Rivières and director sales and marketing at Delta Fredericton. Prior to joining Delta, Martin held a variety of leadership roles in sales and operations with global hospitality companies. Other recent appointments, include: Sean Palmer, GM of Delta Edmonton Centre Suites; Peter Gillis, GM of Delta Toronto; Zubair Siddiqi, GM of Delta Ottawa City Centre; Colin Perry, GM of Delta Edmonton South; Jeff Kennedy, GM of Delta Whistler Village Suites; Bertil Fabre, GM of Delta Montreal; Elaine Stover, GM of the Delta Waterloo in Ontario; Amrit Sandhu, hotel manager of Delta Burnaby, BC; James Tingley, GM Delta Prince Edward, Charlottetown; and Martin Stitt, GM of Delta Bow Valley in Calgary. Michigan State University’s School of Hospitality Business Alumni Association awarded Industry Leader of the Year honours to Kirk Kinsell, InterContinental Hotels Group Americas president, at its annual Celebration of Leadership gala held Nov. 8 at the Waldorf Astoria Hotel, in New York City. Effective March 2, 2015, Kinsell will leave IHG to assume the role of president and CEO of Loews Hotels, replacing Paul Whetsell, who will assume the role of vice-chairman. Hotel operator Concord Hospitality Enterprises has announced the appointment of Heather Mallard as the company’s first senior vice-president/general counsel. Most recently, Mallard was the general counsel and corporate secretary of a NASDAQ-listed energy technology holding company based in Wilmington, DE. She will be responsible for all strategic and tactical legal matters for the company. Mallard is an experienced negotiator and contracts lawyer who has guided clients through more than $2 billion in transactions during her 23-year tenure with the North Carolina-founded firm Womble Carlyle Sandridge & Rice, LLP. She gained additional experience in her prior position with real estate, labour and employment law. Realstar Hospitality announced in late October four corporate level promotions to its Toronto office. Erica La has been promoted to director of finance. In her role, La will continue to oversee finance functions and responsibilities, including client relationships and forecasting for Realstar Hospitality and Keystone Communities. In her new role as director of marketing, Ally Wesson will lead national marketing efforts while directing the team responsible for marketing and communications services. Melissa Stober has been promoted to senior marketing communications manager and Francesca Wylie has been promoted to marketing manager. In their respective roles, Stober and Wylie will help drive the company’s marketing, communications and social media strategies. Ryan O’Flynn, of the Westin Edmonton, and Christopher Hill, of the Delta Bessborough, in Saskatoon, won top honours at 2014 Gold Medal Plates competitions held in their respective cities in late October and November. Winners of these regional heats will go on to compete at the Canadian Culinary Championships Feb. 6-7, 2015, in Kelowna, BC. At the Edmonton event, held at the Shaw Centre, O’Flynn’s winning plate featured terrine of pine-smoked Alberta river sturgeon and cured Quebec foie gras with preserved golden Saskatchewan chanterelles, paired with Sandhill Small Lots 2011 Viognier. Convened at Prairieland Park, the Saskatoon competition saw Hill clinch the gold medal with sous vide lamb sirloin, celeriac puree, pea textures and petite carrot, partnered with McWatters Collection 2012 Meritage.

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Tableware Solutions to represent V&B MISSISSAUGA, ON—Premium tabletop lifestyle brand Villeroy & Boch in early December appointed Mississauga, ON-based Tableware Solutions as its exclusive stocking master distributor for the Canadian foodservice market. Under the agreement, Tableware Solutions will exclusively represent all Villeroy & Boch (V&B) products and brands sold into the Canadian restaurant, hotel, resort and other hospitality foodservice markets. “We decided to partner with Tableware Solutions because they have sales representatives in all major Canadian markets with experience selling high-quality porcelain dinnerware,” John Schroeder, vice-president, sales and marketing, hotel and restaurant division, Villeroy & Boch USA, told CLN. Schroeder added that Canada “is a very important market for V&B that we are targeting for growth. Fine dining (three- to five-star establishments) in Canada has more similarities with our major European markets than the U.S. does. Canadian consumers recognize, appreciate and expect authentic, high-quality dinnerware.” V&B is no stranger to the Canadian foodservice and hospitality market, having sold to that segment for more than 25 years. V&B’s annual sales of its tabletop and bath and wellness products such as tubs and sinks exceed $1 billion USD. “Villeroy & Boch gives Tableware Solutions brand recognition to fast-track us into better establishments and also provide exposure to the rest of our product line,” company president Bill Horosko told CLN. This deal marks a new chapter for Tableware

Solutions, the company Horosko launched in 2000 following stints at the dealer level and with home decor/collectible supplier Royal Doulton. Providing distribution in North America and the Caribbean, the company carries two- to five-star foodservice products, including china, glass, cutlery and serving pieces for a client base that includes hotels, hospitals, residential healthcare and independent and chain restaurants. Early on, Tableware Solutions began carrying products from South African-based Continental China, a line that put the company on the map and still accounts for half its business, according to Horosko, who has 30 years industry experience. A little more than a year ago, Tableware Solu-

tions moved into a single-level 26,000-squarefoot head office and showroom offering better efficiencies that will serve the company well for the V&B deal, which took effect Jan. 1. Tableware Solutions will officially launch V&B at the 2015 Restaurants Canada (formerly CRFA) Show March 1-3 at Toronto’s Allstream Centre. Tableware Solutions also aims to generate new Canadian market share via sales to new and renovating hotels and restaurants, said Horosko, who expects to work with such restaurant-supply companies as St. John’s, NL-based Big Erics Inc.; Brockville, ON-based Hendrix Restaurant Equipment & Supplies; Mississauga-based Nella Cutlery; and Hesco Hotel Equipment & Supply Co., based out of Edmonton and Calgary.

PROD U CT S

Standard Textile’s luxury sheets Engineered specifically for the hospitality market, Standard Textile’s new Vidori luxury sheeting’s long-staple combed cotton yarn incorporates synthetic microfilament bundles. As a result, the face of the sheet is comprised almost entirely of yarns that are 100-per-cent cotton, resulting in higher tensile strength and longer product service life without the high operational costs associated with cotton linen. www.standardtextile.com

Dehydrator processes food waste Designed to handle commercial food waste, Champion Industries’ Phoenix Dehydrator can process all organics, including produce, fruits, cut flowers, meats, fat trimmings, fish, paper napkins, coffee grounds, spoiled milk, deli products and some soft plastics, reducing organic waste by as much as 95 per cent. The dried remnants are produced as a sterile biomass soil amendment that is easily collected and diverted. Features accelerated dehydration for shorter processing time and can process up to two batches of food waste per day. www.championindustries.com

The 25 cm x 1 m skinny plank series echoes the look of worn, weathered wood. Available in eight colour options that can be combined or used in a single shade to achieve an ombré effect or the look of aged clapboard. www.interface.com

Dehydrator processes food waste.

Smartrac laundry tag Smartrac has launched its new RFID laundry tag. Equipped with an anti-collision feature, individual tags can be read even when many tagged garments are tightly stacked together. Complying with ISO 18000-3 and ISO 15693 standards, the tag withstands water immersion, high temperatures up to 200°C, pressure and chemicals, and can be invisibly sewn into linen sheets, garments and other laundry items. www.smartrac-group.com

Recycled-fibre carpet tiles.

Recycled-fibre carpet tiles Interface’s new Reclaim carpet tiles are made of 100-per-cent recycled content combining reclaimed carpet fibre with salvaged fishing nets.

Standard Textile’s luxury sheets.

Smartrac laundry tag.

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DoubleTree Regina wins IDIBC award Lobby before.

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Hotels.com’s Top 10 Canadian travel trends for 2015 1. Increase in luxury travel: Whether it’s five-star accommodation, fine dining or activities, Canadians aren’t afraid to open their wallets to improve their travel experience. In the most recent report by the Canadian Tourism Commission, Canadian travel spending was $30 billion a year, making Canadians one of the highest per capita spenders worldwide.

restaurant after.

2. Demand for complimentary breakfast and WiFi: We all love getting something for nothing, but based on the latest Hotels.com Amenities Survey, these two topped the list. Breakfast ranked as the most important overall hotel amenity, while WiFi topped the list for in-room offerings for the past two years. 3. Use of mobile wearables: Smart watches are also changing the face of hotel bookings. Travellers can conveniently access details about their hotel and receive notifications when it’s time to check in.

By Don Douloff REGINA, SK—Every hotelier who undertakes a major renovation works diligently on all aspects—conception, design, materials, construction—with the aim that the refurbished property resonates with an increasingly demanding and sophisticated clientele. But for SilverBirch Hotels & Resorts, owners and operators of the DoubleTree by Hilton Hotel & Conference Centre Regina, validation for that property’s multi-million-dollar 2013 renovation/conversion came in the form of the Interior Designers Institute of BC’s (IDIBC) Award of Excellence in the Hospitality category. IDIBC presented the honour to SilverBirch and the participating design team, Vancouver’s B+H CHIL Design, at a Sept. 26 awards gala in Vancouver. Formerly the Regina Inn Hotel, which had been in SilverBirch’s portfolio for more than 15 years, the property underwent a 10-month renovation that transformed it into the first DoubleTree by Hilton in Saskatchewan. Closed during the renovation, the hotel re-opened in November 2013 and features 235 guestrooms, a prime downtown location and a SilverBirch Conference Centre.

From the moment guests first lay eyes on the building, the property signals its modernized makeover, thanks to an exterior redone in contemporary neutral browns and taupes punctuated with painted details and featuring new landscaping and updated exterior lighting and signage. But the biggest and most dramatic changes lie within. “The design was a balance between representing the region’s agricultural heritage and recognizing the needs of our guests,” Catherine Berardi, SilverBirch’s director, project management, design and construction, tells CLN. That balancing act required the design team to represent the Prairies—its landscape; its history of immigrants enduring a harsh climate; its historically important agricultural industry (but one that’s recently been overtaken by the province’s booming resource industries)—to an appropriate degree. “We wanted to tell the story subtly and not be too literal in design, in order to appeal to locals and out-of-towners,” says Berardi. Thus, throughout the space, the team opted for images of flatlands; big skies; farm machinery; tools. Stylized wheat sheaves appear—for instance, inlaid into wood elements in the lobby

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Feb. 2-3, 2015: Hotel Association of Canada’s Conference, Hilton Toronto Hotel. Contact: Orie Berlasso Tel.: 866-887-4453. E-mail: orieberlasso@bigpictureconferences.ca. Website: hacconference.ca Feb. 24-26, 2015: Hospitality NL’s 2015 Conference and Trade Show, Gander Community Centre/Arts & Culture Centre. Gander, NL. Contact: Melissa Ennis. Tel.: 800-563-0700, ext. 231. Fax: 709-722-8104. E-mail: Mennis@ hnl.ca. Website: hnl.ca/conference March 1-3, 2015: Restaurants Canada

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Show, Direct Energy Centre, Toronto. Contact: Natalie Mestnik. Tel.: 1-800-387-5649, ext. 4237. E-mail: Nmestnik@restaurantscanada. org. Website: restaurantscanada.org March 25-27, 2015: 27th Annual Hunter Hotel Conference, Atlanta Marriott Marquis. Contact: Nancy Petenbrink. Tel. 770-916-0300. Fax: 770-916-0301. E-mail: Nancy.petenbrink@hunterhotels.net. Website: hunterconference.com March 29-30, 2015: ApEx trade show, Cunard Centre, Halifax. Contact: Chuck Nervick.

or depicted on dividing screens in the lobby and Wild Sage restaurant. Another lobby element, a feature wall, sports a motif of wind-blown seeds, further echoing the area’s farming history. The hotel’s richly textured colour scheme and finishes—rich skyblue; deep gold and green; metallic finishes; blond and cherry woods, along with distressed bleached wood; rich, warm leathers that look distressed—reinforce the Prairie/agricultural theme. Wild Sage restaurant continues the lobby’s look of blond, natural, almost sun-bleached woods; gold, blue and green palette; and metallic finishes. Adjustable lighting helps alter the room’s mood as needed. Throughout the property, corridor carpets represent the agricultural theme through a blue/ black/gold colour scheme realized in an abstract motif. Elsewhere, oversized colour digital prints— “big and expansive, like the Prairies, and intended to reflect a sense of place, but not too literally,” she says—depict stylized, layered images of fields, wheat, barns, silos and wind-blown seeds. In the fitness room, a huge mural showing runners’ legs is overlaid with images of wheat blowing in the wind. Tel. 416-512-8186, ext. 227. Fax: 416-512-8344. E-mail: Chuckn@mediaedge.ca. Website: apextradeshow.ca April 13-14, 2015: Saskatchewan Hotel & Hospitality Association Convention & Trade Show, DoubleTree by Hilton Hotel & Conference Centre Regina. Contact: Warren Nerby. Tel.: 306-525-1944. Fax: 306-525-1944. E-mail: Wnerby@sasktel.net. Website: shha.co April 16-18, 2015: Alberta Hotel & Lodging Association Convention and Tradeshow, the Banff Centre, Banff, AB. Contact: Tracy Douglas-Blowers. Tel.: 780-423-9227, E-mail: tdblowers@ahla.ca. Website: ahla.ca/convention-and-trade-show May 4-5, 2015: Canadian Hotel Investment Conference 2015, Hilton Toronto Hotel. Contact: Orie Berlasso. Tel.: 866-887-4453. E-mail: Orieberlasso@bigpictureconferences.ca. Website: hotelinvest.ca

4. Visits to the Big Apple and Big Ben. The U.S. is the most visited international destination for Canadian travellers. Although New York City and Las Vegas dominate the top spots, the folks across the pond in London are close competition in the third spot. 5. Checking guest reviews: Reading and writing reviews have become an integral part of the hotel booking process. With 11 million genuine guest reviews on the Hotels. com site, travellers can choose properties based on their ranking in categories including service, comfort and cleanliness. 6. Local redemptions for free nights: When the opportunity arose to use loyalty credits for a free night in Canada, members of the Hotels.com Welcome Rewards program preferred Toronto, Montreal and Calgary. 7. Booking bike tourism: Already popular in Europe and growing in the U.S., Canada is poised to be next in line for bike tourism. The close proximity to the U.S. and expansive landscape makes Canada a natural fit for cycling and Quebec is a great example, being home to La Route Verte, North America’s longest bike path. Plus, it’s eco-friendly. 8. New purchasing options: New payment options continue to enter the market. Canadians are likely to embrace new and convenient payment tools like Apple Pay, Google Wallet or even gift cards like the new Hotels.com gift card. 9. Travelling to give back: The holidays can bring out the spirit of giving, but Canadians are no strangers to volunteer work all year round, ranking third in the 2014 World Giving Index. Whether it’s within Canada or abroad, “Voluntourism” will grow in popularity as travellers look to give back to the countries they visit. 10. Getting the local experience: With the rise of personal home rentals or swaps that provide a more authentic taste of the city or country, it’s expected that experiential travel will continue to be sought after among Canadians. In fact, a recent Hotels. com survey, showed the highest guest-rated hotel accommodations in Canada are two locally-run bed and breakfast establishments.

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Call to learn more about the full line. Fact: Gas is the single highest energy cost in operating a laundry. Solution: Built to last, Electrolux dryers are precision-engineered for efficiency, ease of use, and superior drying results. With Electrolux’s high-tech Axial Airflow design, dryers consume 25% less gas and dry 12% faster than competing models.

Electrolux smart washers and dryers will forever change the way you do laundry. An estimated 60-70% of washers are underloaded, wasting water, chemicals, and energy. That’s why Electrolux developed Automatic Water Savings (AWS), a UNIQUE feature that automatically matches water consumption to load size. Combine that with Smart Dosing which adjusts laundry chemicals to water ratio, and you will see immediate savings and superior wash results – every time, automatically. Experience the Electrolux difference – the #1 selling on-premise laundry brand in the world. Special financing available. Call your local authorized Electrolux Professional distributor to learn more:

Alberta Alberta Laundry Systems (403) 273-4040 • (800) 661-1530 www.albertalaundry.com

Ontario Ontario Laundry Systems (905) 673-1308 • (888) 669-4837 www.ontariolaundry.com

Saskatchewan and Manitoba Stalwart Machinery (204) 786-4879 • (800) 567-2468

British Columbia Coldstream Commercial Sales (604) 940-8668 • (888) 872-0777 www.cold-stream.ca

Quebec & Maritimes Automated Laundry Systems (450) 621-6124 www.laveuse.com

To learn more visit www.laundrylux.com

Marc Staniloff, President and CEO, Superior Lodging Corp, Calgary, Canada

CHOOSE WYNDHAM HOTEL GROUP “My relationship with Wyndham Hotel Group began in 1992 with a single Super 8 in Calgary. Since then we have opened more than 150 Super 8 hotels and have recently added Microtel to our portfolio. We worked together to develop a prototype that was good for Canada, and Wyndham Hotel Group was very receptive to our input. Throughout this partnership they have been consistent, supportive and understanding of our goals. With plans to open 75 more Microtels in Canada over the next 25 years, our future is firmly with Wyndham Hotel Group.”

For further information call (888) 223-4680 or visit us at www.whgdevelopment.com Offering by prospectus only. Wyndham Hotel Group, LLC., 22 Sylvan Way, Parsippany, NJ 07054. All hotels are independently owned and operated excluding certain Wyndham, Hawthorn Suites and international Ramada hotels which may be owned or managed by an affiliate or through a joint venture partner. © 2014 Wyndham Hotel Group, LLC. All rights reserved.