Canadian Lodging News - January 2014

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LodgingNews January 2014 Vol. 10 No. 10

c a n a d a ’ s

l o d g i n g

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Vantage turns up the volume

In keeping with Vantage Hospitality’s conference slogan, Turn Up the Volume, members of Vantage’s corporate team dressed in Woodstock/1960s costumes welcoming people as they entered the opening party.

Travel and technology rising Canada Post Publications Mail Agreement No. 40010152

By Colleen Isherwood, Editor LAS VEGAS—Chinese travellers, mobile phones, and simply keeping pace with changes in technology and consumer preferences, were all on the agenda at Expedia’s 14th annual Partner Conference held at Caesar’s Palace in Las Vegas last month.

By 2020, there will be 100 million outbound Chinese travellers, and Expedia has an ownership stake in eLong, a Chinese travel website aimed at that market. “eLong has grown by 70 per cent in the last five years,” Expedia Inc. president and CEO Dara Khosrowshahi told the conference audience in his opening remarks.

Continued on page 3

President and CEO Dara Khosrowshahi (left) shares a joke with Barry Diller, chairman and senior executive of Expedia, Inc.

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By Colleen Isherwood, Editor LAS VEGAS, NV—It wasn’t your average town hall meeting. To start with, moderator Glenn Haussman, editorin-chief of Hotel Interactive, urged the 300-plus members and owners in the audience at Vantage Hospitality’s annual conference last month, to “ask the harder questions.” Vantage Hospitality president and CEO Roger Bloss repeated that request, saying, “I don’t want softballs. Tell us what you need to know.”

The hoteliers did just that, asking questions about problems with Amana PTAC fans, the brand reservation system, slow responses to Facebook comments, more marketing dollars for Canada, and a new venue for the conference—possibly Bali, Indonesia, where Vantage has a property.

In each case, Bloss and CFO and COO Bernie Moyle, responded. Yes, they would get to the bottom of the PTAC issue; they’d get someone to help the individual hotelier work with the reservation system; maybe the Facebook response system should be re-evaluated; and marketing dollars for Canada could be addressed at the marketing meeting to be held later in the conference. As for Bali, well, Bloss and Moyle did promise to look into a new conference venue.

It was a transparent approach, unusual for a company with more than 1,100 hotels. But then, very little about Vantage Hospitality is standard fare.

To start, it is a membership-based organization, with low fees of less than six per cent of gross revenue, compared between 11 and 13 per cent for many major brands. The closest model is Best Western, although Bloss stresses there are some important differences between the two.

Vantage Hospitality began with Americas Best Value Inns (ABVI) just over a decade ago and has enjoyed spectacular growth. At this stage they have six brands, ABVI, Canadas Best Value Inns (CBVI), Value Inn Continued on page 6

CLN BUYERS’ DIRECTORY 2014

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JA N U A RY 2 014

emerit’s Canadian GM accreditation OTTAWA—emerit is now delivering a new, Canadian credential for hotel administrators.

Developed and validated by representatives of more than 100 accommodations properties from across Canada, the Certified Hotel General Manager (CHGM) designation is awarded to candidates who successfully complete the emerit Hotel General Manager certification program.

Based on industry validated National Occupational Standards for Hotel General Manager, emerit professional certification and credentials are: o Canadian-made and managed; o Competency-based, requiring demonstration of skills required in the occupation; o Developed by managers, administrators and educators in the hospitality industry; o Focused on recognizing industry experience and expertise;

o Recognized globally for their development process and rigor of assessment.

“I think a number of operators have had really good experiences in using emerit training and certification for their frontline staff, so when presented with a program developed with the level of rigor and industry involvement for their own professional development they embraced it enthusiastically.” Jon Kiely, vice president, product innovation and marketing for The Canadian Tourism Human Resource Council (CTHRC), told CLN. CTHRC researches, designs and tests emerit training products.

“We’ve been thrilled with the response so far, with registrations for the credential coming from across the country and even some international interest starting to percolate.”

Professional certification for Hotel General

Manager, which leads to the CHGM designation, is now available for purchase at emerit. ca. There are three components of the certification process: a proctored, multiple choice exam; a performance evaluation, which consists of a structured interview; and a work history verification to ensure that experience requirements are met.

All exam questions and the performance evaluation are based on the National Occupational Standards for Hotel General Manager.

It is strongly recommended that candidates familiarize themselves with the skills and knowledge covered in the standards before attempting the exam and performance evaluation.

To find out more about emerit training and certification products for tourism and hospitality trades, visit emerit.ca or call 1-800-486-9158 to speak to an emerit training solutions specialist.

Chinese travel and mobile top agenda Continued from cover

“Chinese Internet use is already twice that of the U.S.—for mobile in particular.”

Johan Svanstrom, president of Hotels. com Worldwide and Venere.com, said a recent survey of Chinese travellers shows that they are moving away from traditional tour groups and are now FIT (free, independent travellers).

Svanstrom added that outbound Chinese travel is still dwarfed by domestic travel in China, with the majority of outbound travellers going to nearby destinations such as Hong Kong and Macau.

“Now, as bilateral visa regulations allow people to travel individually, they are going to Bangkok and Malaysia; then iconic destinations like New York City, Paris, Madrid and Rome.”

Canada still has a strong affinity with Hong Kong residents, he noted. The exodus leading up to the 1997 handover to mainland China continues to be a very strong bond.

Chinese booking windows are very short—an average of three days compared to a worldwide average of 25 days.

Svanstrom noted that 100 million Chinese people have downloaded the Qunar smartphone travel app. “The Chinese simply skipped the PC stage and went straight to smartphones,” he said.

“The Chinese state used to limit leisure travel to Chinese New Year and the national holiday on Oct. 1,” Svanstrom added. “About 500 million people would travel during those two weeks only. Now people have the money to travel and summer vacation is becoming a concept. We can now target Chinese travellers in a normal way.”

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www.canadianlodgingnews.com

At the Canadian booth at the Expedia conference in Las Vegas: l to r, Jennifer Drew, Courtney Jancetic and Sue Kopanza.

know what hotels are available along with photos and reviews. “We offer it in a very flexible manner so that consumers can consume anything they want. It’s a different architecture for the system,” he said.

Egencia innovations coming to Canada later this year

Above: Expedia’s top brass dressed as Las Vegas gangsters.

Right: John Kim, VP, global products for Brand Expedia, models the Google Glass—an example of avant garde technology during his presentation on technology innovation.

Mobile room night bookings up 135 per cent in a year Expedia figures show that mobile room night bookings are up 135 per cent in the past year, and 80 million apps have been downloaded in the U.S., Europe and especially Asia.

Expedia is addressing the rise of mobile technology by creating a dedicated handset experience rather than adapting the PC experience. They are working on responsive pages— technology that can tell if you are using a tablet, PC or mobile phone and respond accordingly.

Khosrowshahi sees the fragmentation among devices and platforms as “a wonderful opportunity.

“People now have a multi-screen experience.

In other Expedia news, Egencia, the business travel brand of Expedia, Inc. reported on the company’s success in Canada during the first three quarters of 2013 last month. The company reported an increase of 174 per cent in contracts signed in Canada from Q1-Q3 2013 compared to Q1-Q3 2012. A wide range of Canadian businesses including the likes of Aritzia, HootSuite, Exp Global, Newell, Rubbermaid, Sears and Volvo turned to Egencia in 2013 to manage their corporate travel needs.

“It’s been a great year in Canada,” says Dirk Baerts, managing director of Egencia Canada.

Egencia announced at the Global Business Travel Association 2013 Convention it is utilizing contextual interactive voice response (IVR) to match a caller’s phone number and ID with what is in the traveller’s Egencia profile to expedite service.

This enhanced service offering has been rolled out in the U.S. and is being rolled out to Egencia clients in Canada during the first half of 2014.

With enhanced IVR technology, Egencia Travel Consultants automatically know who they are speaking to and have immediate desktop access to the trip itinerary that the traveller wants to discuss. During heavy call periods, the traveller may also request a callback versus waiting on hold.

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Hilton launches IPO MCLEAN, VA—Shares of hotel operator Hilton Worldwide Holdings Inc. debuted on the New York Stock Exchange on Dec. 12. The company returned to the public markets about six years after Blackstone Group LP took it private in 2007.

The shares opened at $21.30 after Blackstone Group LP raised more than $2.3 billion in the initial public offering (IPO). The shares were priced at $20 on Dec. 11.

Hilton, which operates in 90 countries, has more than 4,000 hotels and 670,000 rooms under its umbrella.

Hilton Worldwide’s brand portfolio includes Conrad, Waldorf Astoria, DoubleTree by Hilton, Embassy Suites, Hampton, Homewood Suites and Hilton Hotels and Resorts.

When all the Hilton brands are counted, Canada has 88 Hilton hotels.

Marriott’s mobile check-in BETHESDA, MD—Marriott Hotels will be extending its mobile check-in program to all of its locations around the world.

First launched in 329 hotels in Canada and the U.S., the mobile check-in allows guests to check-in to their rooms as early as 4 p.m. the day before arrival and receive an e-mail notification when the room is ready. The room key is picked up at an expedited mobile check-in desk.

“Mobile check-in is just the start,” Paul Cahill, senior vice-president of brand management for Marriott Hotels, said in a release. Cahill added that a fully global check-out system will be introduced within the first half of 2014.

Marriott Hotels is also testing mobile enhancements in several U.S. locations that will allow guests to make service requests including wake-up calls and housekeeping.

Marriott also announced the Red Coat Direct app—which allows users to adjust and edit meeting requests and preferences—will have a full rollout across all of its hotels in early 2014.

CORRECTION The article on VO-Con in the November issue of Canadian Lodging News contained some inaccuracies. There was an election of CRDA officers, not a new board. The slate of officers and their correct photos follow. CLN regrets the errors.

Chair (new): Chris Thompson, Intrawest Resort Club Group

Service with a tap of the app They start with a PC, and book on a mobile phone. We have invested heavily in technology that can remember searches you made on different devices so you can have a seamless experience.

“Not only is there fragmentation, but innovations are coming faster,” said Khosrowshahi.

“But there’s still the handshake, friendship and relationship—that hasn’t changed.”

System architecture more flexible In the past, each hotel had a single web page.

Now Expedia is working with application program interfaces that stream data to let users

Egencia AssistMe is accessible within Egencia’s iPhone app Egencia TripNavigator, which launched globally on Nov. 5, 2013, to give Canadian business travellers access to agent-assistance how they want it, and when they need it via their mobile phone.

Egencia TripNavigator offers a standard ‘click to call’ functionality that is available to travellers worldwide.

The app offers a callback option under Egencia AssistMe that gives Egencia Travel Consultants additional information about mobile callers ahead of the call. Travellers are personally greeted for immediate engagement. Egencia AssistMe with callback will be made available in Canada in 2014.

Vice-chair (new): Ed Romanowski, Bellstar Hotels & Resorts. Photo courtesy of Jason Molyneaux.

Secretary (reelected): Dan Pichette, SMBP Lawyers

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LodgingNews www.canadianlodgingnews.com 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 Kristen Smith ext. 238 ksmith@canadianlodgingnews.com Jonathan Zettel ext. 226 jzettel@canadianlodgingnews.com Senior Account Manager Debbie McGilvray ext. 233 dmcgilvray@canadianlodgingnews.com Account Manager Kim Kerr ext. 229 kkerr@canadianlodgingnews.com Production Stephanie Giammarco sgiammarco@canadianlodgingnews.com Circulation Manager Don Trimm ext. 228 dtrimm@canadianrestaurantnews.com Controller Tammy Turgeon ext. 237 tammy@canadianlodgingnews.com How to reach us: Tel (905) 206-0150

Com m e n t

By Colleen Isherwood, Editor

Through the looking glass Last month in Las Vegas, I attended the Expedia Partner Conference—which was, of course, all about technology. John Kim, VP global products for Brand Expedia is a self-confessed geek.

He presented his breakout session on technology innovation wearing a Google glass—one of those screens that attaches to your glasses.

The idea is that you can wear it all the time.

It can take pictures, record videos, contact friends so you can hang out, and provide you with directions.

“People are curious and amused. They wonder what it’s like,” Kim told his audience. “Some people are confused.”

The idea is that it’s supposed to be worn all the time, but some delicate questions of etiquette do arise, Kim noted.

“If I’m taking it into the washroom, people can’t tell if I’m taking a photo or a video.” Is it rude to wear a glass in that situation?

Kim gives the glass an A-plus for effort.

“They charged me $1,500, and they retail at $2,500. Right now, they’re a novelty. People would probably buy them if they cost $250.”

Kim gave the glass an A-plus for being geeky, and the same grade for being socially awkward.

Will the glass catch on? And if it does, what effect will it have on technologies of the future?

“I am wearing the Internet—it’s connected to my eye, not in my pocket. I have access to all human knowledge—I have an information advantage. I have total access to text and e-mail.”

But the glass is a whole different ball game— it doesn’t use a mouse. In fact, Kim said that by the year 2020 (give or take a year or two), there will be no laptops or desktops.

The idea of a session, and the use of cookies to track usage are “dead,” said Kim. Data streaming is the way to go, and Expedia is changing its information architecture to reflect that reality.

In fact, Expedia has the resources to make small changes every day, with hundreds of “A/B tests” each year. At any one time, they put out slightly different versions of websites, and these sites are constantly battling each other to see which one is more effective. With each incremental change, Expedia is keeping an eye on the future.

Kim mentioned a couple of Google innovations. One is the Scratchpad. When you sit down at a desk to search for a vacation destination, you start clicking. But studies show that it takes 90 seconds to forget what you saw. In the old days, travellers would write things down so that they could remember what they saw.

And now, Scratchpad does that for you on the computer. What’s more, if the prices change, Scratchpad can make that adjustment for you.

“The whole marketplace is alive, and [static] notes become useless. Scratchpad gives us total recall of everything we looked at.” Best of all, Scratchpad operates across different devices and doesn’t use cookies for tracking.

Mobile itinerary sharing is another Expedia innovation that allows you to share your travel status. “ We ’ r e moving away from the html web page to a live data exchange,” said Kim. “It’s an ambitious vision, and the real problem is to make it John Kim models Google glass. simple.”

spot lig h t Publisher Steven Isherwood ext. 236 sisherwood@canadianlodgingnews.com

Volume 10 No. 10 Canadian Lodging News is published 10 times a year by Ishcom Publications Ltd. which also publishes Atlantic Restaurant News, Ontario Restaurant News, Pacific/Prairie Restaurant News, and Canadian Chains Directory and Canadian Lodging News Buyers’ Directory Address: 2065 Dundas Street East, Suite 201 Mississauga, Ontario L4X 2W1 Tel: (905) 206-0150 Fax: (905) 206-9972 In Canada (800) 201-8596 Subscriptions: Canada & USA: 1 year $39.57, 2 years $63.43 (PLUS APPLICABLE TAX) Single copy: $5.00 Return undeliverable Canadian addresses to Circulation Department, 2065 Dundas Street East, Suite 201, Mississauga, Ontario L4X 2W1 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 & Resorts Elizabeth Hueston, Sysco Guest Supply Canada Inc. Dave Kaiser, Alberta Hotel & Lodging Association Brian Leon, Choice Hotels Canada Inc. Chris Lund, Deerhurst Resort Brian Stanford, PKF Dr. David Martin, Ted Rogers School of Hospitality Christine Pella, Serta Mattress Company Tony Pollard, Hotel Association of Canada Sarah Segal, Informa Canada Andrew Chlebus, LG Electronics Publication Mail Agreement No. 40010152 ISSN 1710-145X GST number R102533890

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

Service is the glue between hotel renovations Last summer, instead of fleeing to some foreign country with millennia of history to absorb, I decided to take my wife on a quaint little road trip through the province of Quebec, visiting six different properties, two family friends and one dear sister in a little over a week’s time. On top of all this, I use the term ‘vacation’ liberally insofar as I was answering e-mails and in and out of meetings every day. Nonetheless, we still had a blast.

For those unfamiliar with the finer points of this bucolic gem, know that it is steeped in colonial history, warfare and citizens proud of their heritage. The food is more reminiscent of France than of ‘regular’ Canadian fare and the rural regions serve as last stands against outright Americanization.

If you want to experience the real Canada, you will inevitably find yourself touring Quebec. My advice: do it in summer as their winters, though beautiful with everything caked in white snow, range from very cold to it-hurts-toeven-look-outside. And don’t worry about the language barrier. There are some small towns where English isn’t spoken, but overall, you can survive quite well without French, and figuring out the signage can make for a few entertaining detours.

In our sixties and attempting to impress my wife (who was a little peeved that our vacation was still a working holiday for yours truly) meant only one thing: luxury.

And in Quebec, the brand you can bank on to deliver on this front is Fairmont. When this chain consolidated ownership of the properties originally built by Canadian Pacific and Canadian National Railways, they inherited some of the most majestic and iconic buildings in the nation.

This includes the Chateau Frontenac in

Quebec City which is on almost every postcard of the city (and Canada for that matter) and the Queen Elizabeth which, naturally, sits atop the train station in Montreal. Let’s not forget Chateau Montebello which is one of the world’s largest log cabins.

There may be a few hotels that outclass Fairmont within the province—such as the recently renovated Ritz-Carlton in Montreal—but if you

Providing each and every visitor with the attention they deserve is the glue to hold your occupancy numbers together while you wait for bank loans to be approved so you can afford that $10+ million facelift. And the best part is: it’s wholly in your control.

—Larry Mogelonsky want to combine luxury and heritage in Quebec (i.e. an authentic local experience), Fairmont is pretty much the only name in the game. They also have the lion’s share of the province’s room stock at the four-star or higher segment.

Much like my definition for ‘vacation’, the word ‘heritage’ does not mean only one thing.

When it comes to hotels, ‘heritage’ is the oftprescribed PC term for ‘old’ or ‘in need of maintenance’. Fairmont’s properties are all firmly within the luxury class, but some are in need of a makeover to stay apace with the ever-increasing standards of top tier hospitality.

That said, it’s far easier to renovate a 15-20 year old concrete and steel-framed tower than it is a 90+ year old log cabin.

Rest assured, all of the chain’s properties

have undergone upgrades within the past few years, or are in the queue for one very soon. In the meantime, what keeps their customers raving is not the ultra-modern spa or world-class fitness facilities but the simplest of all gifts we can give our guests: superb service.

Providing each and every visitor with the attention they deserve is the glue to hold your occupancy numbers together while you wait for bank loans to be approved so you can afford that $10+ million facelift. And the best part is: it’s wholly in your control!

You can hire people who are passionate about hospitality and you can retrain employees to refine their service techniques. It can make up for any pitfalls your property might have on the physical side.

Better yet, your hotel’s heritage is a story worth telling in person, and your frontline staffers should be educated on how to effectively relay this narrative to guests. In the end, it’s all about compensation.

If you can’t afford that $20-million upgrade just yet, then you have to balance the guest satisfaction equation with stellar service. So give another thought to how your staff and the quality of service they deliver—and not just your features and amenities—emotionally impact your guests. ________ Larry Mogelonsky (larry@lma.net) is the president and founder of LMA Communications Inc. (www.lma.ca), an award-winning, full service communications agency focused on the hospitality industry (est. 1991). Larry is also the developer of Inn at a Glance hospitality software. Mogelonsky’s latest anthology book entitled “Llamas Rule” and his first book “Are You an Ostrich or a Llama?” are available at Amazon and Barnes & Noble.

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Marketing at home and garden shows business is exactly the same; we’re just complying with Canadian law,” said Bloss.

Home and garden shows

Roger Bloss (left) and Bernie Moyle fielded some tough questions at Vantage Hospitality’s annual conference held last month at the Golden Nugget and D Hotels in Las Vegas.

Continued from cover

Worldwide, Value Hotel Worldwide Lexington Hotel and Lexington Inn. Lexington Legacy, Vantage’s soft branding option, is part of Lexington and not a separate brand.

Canada now has 30 CBVIs, thanks largely to the development efforts of Kash Joshi, master franchise licence holder for Canada. Joshi did not attend the conference; he was in Western Canada working on potential deals. According to Bloss, there were at least three Canadians in attendance who were not yet owners, but were interested in the Vantage brands.

Bill Hanley, president of Lexington Collection Worldwide with responsibility for properties outside the U.S., noted that CBVI has grown nicely in Canada over the past three or four

years, but there are obvious geographical gaps.

“We have strength in the far west and Ontario, and some product in PEI and New Brunswick, but we’re glaringly off the charts in Alberta, Canada’s most prosperous region.

“Kash has spent the last two weeks in Alberta with some good success and we continue to grow in the East. We are talking to people in Nova Scotia.”

“We have 1,050 properties in the U.S., but it’s more of a process in Canada as we’re not as well known.” Hanley added that they have leads in Dawson City and Victoria, and expect to grow by 10 to 12 properties in 2014.

Canada has one Lexington in Windsor, ON. Hanley added that for legal reasons, Vantage had to call Lexington a franchise in Canada.

“It’s only a document, not a philosophy; our

In a marketing list that included television and radio ads, Vantage also listed home shows and garden shows as an effective marketing tool, reaching half a million potential customers this year.

Bloss is enthusiastic about the home and garden show potential, pointing out that CBVI general manager Lori Andrew from Calgary, came up with the idea.

“It emphasizes our hometown pride philosophy. It’s been a huge, huge success for us, with one of our highest [marketing dollar] returns.

“We’re getting that local member to join forces with corporate. It’s in their backyard, it’s comfortable, low cost and high return. It gives people a chance to press the flesh—and as an aftereffect, they’re not afraid to go out and make calls.

“Lori had a wheel that they spun, and a contest with the prize of a Denver mattress bed at the end of the season,” added marketing manager Christine Thome. “It was a great way to get vendors involved.”

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Roger Bloss, Lori Andrew, GM of CBVI Calgary, Bernie Moyle.

Roger Bloss, Isabella Shen, GM CBVI & Suites, Princeton, BC, Bernie Moyle.

Roger Bloss,Vik Thakur, GM CBVI Toronto, Bernie Moyle.

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Vantage’s 500 Club Winners

Peace and love from Vantage CFO/COO Bernie Moyle (left) and Vantage VP of operations Craig Leitch.

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CANADIAN LODGING NEWS

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LAS VEGAS—Seven Canadas Best Value Inn properties received coveted 500 Club awards over last month at Vantage Hospitality Group’s 14th annual International Educational Conference & Trade Show in Las Vegas.

The 500 Club award is presented each year to Canadas Best Value Inn and Americas Best Value Inn hotels that achieve a perfect score in their quality assurance inspection. This includes receiving excellent quality ratings in housekeeping, maintenance, appearance, life safety issues, lobby and marketing. Promoting and encompassing the brand’s reputation of providing guests with friendly, personalized service and exceptional quality at an outstanding value is also taken into consideration.

The following Canadian properties received the award: o Canadas Best Value Inn in Calgary, AB; o Canadas Best Value Inn in Lethbridge, AB; o Canadas Best Value Desert Inn & Suites in Cache Creek, BC; o Canadas Best Value Inn & Suites in Kamloops, BC; o Canadas Best Value Inn in Langley, BC; o Canadas Best Value Inn & Suites in Princeton, BC; o Canadas Best Value Inn in Toronto, ON. “I would like to commend all of these Canadas Best Value Inns for winning the 500 Club award this year. It’s a credit to every member on staff, from the general manager to the housekeepers, that their dedication and hard work resulted in such a prestigious honor,” said Roger Bloss, president & CEO of Vantage Hospitality, which is the parent company of Canadas Best Value Inn, Americas Best Value Inn and Lexington by Vantage.

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Play

A new generation of high- ef ficienc y heating /cooling s y s tem s is ea s y on the env ironm ent and hotelier s’ b ot tom line s .

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Photo 1: PTAC unit. Photo 2: Residence Inn by Marriott Vancouver Downtown boardroom.

Photo 3: Element Vaughan terrace. Photo 4: Residence Inn by Marriott restaurant. Photo 5: Microtel Estevan banquet room. Photo 6: Microtel Timmins pool area. Photo 7: Element Vaughan fitness centre.

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BY DON DOULOFF

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ince they regulate climate and therefore directly affect guests’ comfort levels, heating, ventilation and air conditioning (HVAC) constitute a crucial part of any hotel’s operation.

HVAC also represents a significant cost. Hoteliers’ power costs alone are huge. For example, according to figures provided by Hydro Quebec, the monthly electricity bill for a large hotel in that province can range from $20,000 to $70,000, with the average clocking in at about $30,000. At Starwood Hotels and Resorts, energy is the company’s second highest expense after payroll, according to a spokesperson.

Hotel climate control is most

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commonly provided by a packaged terminal air conditioner (PTAC).

Self-contained heating and air conditioning systems—many of which are designed to fit through a wall— PTACs feature vents and heat sinks both inside and outside.

What’s more, a new generation of high-efficiency PTAC systems enables easier management of HVAC, uses less energy and is bringing savings to hoteliers’ bottom lines.

AJM Solutions, for instance, offers the Amana DigiSmart Wireless Energy Management System, which employs an in-room wireless thermostat and occupancy sensor jointly operated by one button. This allows hoteliers to connect all the PTACs in a particular property so

4. they can be monitored from a single controller. At any time, the hotel’s operations team can ascertain if the unit is running, if a room is occupied and view whether maintenance is needed on any of the connected PTACs. Furthermore, the system can reduce energy costs upwards of 30 per cent.

For common areas served by rooftop packaged heating/cooling equipment, Belimo Americas (Canada) carries a digital ZIP Economizer control that matches air intake to the number of people present in those spaces. This type of control can bring savings of 10 to 40 per cent off the cost of heating and cooling common areas.

Moreover, many Canadian utilities

offer incentives for installing this upgrade.

Elsewhere, Gordon R. Williams Corp. carries Honeywell’s Inncom energy management/room automation system. When no motion is detected upon guests’ exit, the thermostat allows the temperature to drift plus-or-minus 5˚F after 10 minutes or setback plus-or-minus 10˚F after 14 hours from guests’ desired temperature while the room is unoccupied. Result: enhanced energy savings. Inncom features both a regular and deep setback and therefore does not interfere with guests’ comfort.

For its part, LG Electronics’ PTAC systems feature owner-selectable settings to regulate tempera-

ture operation ranges for cooling and heating. For example, in heating mode, a property owner can set the unit to allow maximum settings ranging between 22˚C and 30˚C. The same settings can be enabled for air conditioning minimum temperatures. The control panel’s energy saver mode button will set the indoor fan to run only when heating or cooling.

An energy saver mode is also offered on NRG Equipment Inc.’s PCNTB Series 26-inch PTAC system. Using environmentally friendly refrigerant, the system offers such features as an efficient rotary compressor, electronic touchpad thermostat and four-way adjustable air discharge.

| 9

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JA N U A RY 2 014

Three Hotels’ Success Stories H e r e ar e th r e e s tellar e xam p le s of h otel s that have r e ali ze d e n e r g y s av in g s an d r e d u ce d o p e r atin g co s t s than k s to e f f i c i e nt HVAC s y s te m s .

1.

2.

Photo 1: David Bengert. Photo 2: Microtel Estevan exterior.

Photo 3: Microtel Estevan guestroom.

2.

MICROTEL INN & SUITES

By Wyndham

Microtel Estevan, SK, which opened in Oct. 2012, is the first Microtel under the brand’s new prototype and features 80 guestrooms/suites. The second property under the new prototype opened in Timmins, ON in March 2103 and features 93 guestrooms/suites.

3.

3.

RESIDENCE INN

By Marriott

VANCOUVER DOWNTOWN Owned and operated by SilverBirch Hotels & Resorts, the 201-room property opened in July 2012 following a $25-million retrofit that rebranded it from the Cascadia Hotel & Suites.

The hotel has all new high-efficiency boilers, chillers and room fan cool units. Thermostats are digital and feature motion sensors and auto reduce temp (another name for “setback”) if there’s no motion detected in the room.

Domestic water is heated from main boilers to storage tanks and pre-heated by chiller condenser

waste heat. This practice saves energy because it uses heat from the chiller condensers that is normally lost to the atmosphere. “We use heat exchangers to recover this heat and add it to the domestic water,” said Steven Henley, the hotel’s chief engineer.

Parkade exhaust fans are tied to carbon monoxide sensors. This saves on electricity because the fans don’t run continuously and only start operating when the carbon monoxide level is too high.

All lighting is energy efficient and uses LEDs; compact fluorescent lights, which use less electricity for the same wattage output of other bulbs; and T5, the newest type of fluorescent tube, which uses much less energy than older T8 models.

On most equipment, variable frequency drives were installed to

Photo 1: John Caneco. Photo 2: Element Vaughan Southwest exterior. Photo 3: King guestroom.

2.

control motor speed at the most efficient level, limiting speed depending on temperature, flow requirements, etc. Consequently, motors only run as fast as needed to satisfy a certain condition—“usually a fairly good savings in energy,” said Henley.

Henley estimates energy savings at about 30 per cent for natural gas; 10 per cent for electricity and 20 per cent for water, compared to the costs before the retrofit.

3.

1.

limits the highest heating setting to 24˚C—with the hotel operations department determining the precise settings.

MasterBUILT’s initial costs for the GE system, including the ‘smart’ thermostat, were $100 per room higher compared to another system it was considering, but the company opted to spend more up-front in order to realize longer-term cost savings, said Bengert.

Taking Estevan as an example, that hotel features the lowest utility rates of any similar-sized property managed by MasterBUILT, said Bengert. Furthermore, by installing the energy efficient PTAC and undertaking other electricity savings measures, the Estevan property, in its first year, saved enough in power costs (about $20,000) to pay back its extra capital investment.

2.

3.

Photo 1: Lobby, Residence Inn by Marriott Vancouver Downtown. Photo 2: Exterior. Photo 3: Guestroom.

ELEMENT VAUGHAN

Southwest

1.

MasterBUILT Hotels, which owns the Canadian territorial development rights for Microtel, conducted “a lot of analysis” before deciding on a General Electric Zoneline PTAC system, vice-president of construction David Bengert told CLN. The GE system is tied into a ‘smart’ thermostat that senses occupancy levels in guestrooms. If the thermostat doesn’t sense any movement, it adjusts the temperature cooler (when heating) or warmer (when cooling). When the guest returns, the thermostat resets the temperature to the original level.

The GE system limits the available range, within which guests can set their room temperature, to a 7˚C swing. In summer, the thermostat limits the lowest possible cooling setting to 17˚C and in winter, it

A franchised hotel owned by Zzen Group and managed by Atlific Hotels, this 152-room extendedstay property opened in June in Vaughan, ON, about half an hour north of Toronto.

The hotel is designed to meet and exceed the Leadership in Energy and Environmental Design (LEED) Canada for New Construction 2009 requirements.

Conditioned fresh air is delivered through two engineered air heat recovery units, each equipped

with a minimum 60-per-cent heat recovery wheel, according to hotel general manager John Caneco.

These units provide tempered air to ClimateMaster heat pumps for heating and cooling to provide ideal conditions.

To ensure optimal guest comfort, lighting levels and energy efficiency are maintained throughout.

Johnson Controls environmental control system monitors and regulates ground floor and public spaces.

Each suite is equipped with individual ClimateMaster Tranquility vertical heat pumps controlled by Inncom 4G thermostats, which provide accurate temperature readouts and fan speed control with manual on/off controls, according to Caneco.

LED lighting installed throughout the building. In addition, LED

exterior facade/parking lighting contributes to the building’s energy efficiency targets.

Through the combination of energy efficient equipment selection and design, Element Vaughan Southwest’s anticipated annual energy consumption is reduced by 56 per cent, resulting in a 35 per cent annual energy cost savings reduction compared to the Model National Energy Code for Buildings (MNECB) 1997 equivalent building, according to Caneco.

Based on the National Energy Code of Canada for Buildings (NECB) 2012, Element Vaughan Southwest’s peak energy demand has been reduced by 164 kilowatts or an annual reduction of 66,496 kilowatt hours. This results in a calculated equivalent greenhouse gas emission reduction of 537 tonnes.

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10 |

CANADIAN LODGING NEWS

Back to the farm for the revamped Regina Inn

By Kristen Smith, Assistant Editor, Digital Content

REGINA—Wild Sage Kitchen and Bar opened Nov. 5 in the new SilverBirch DoubleTree by Hilton Hotel and Conference Centre, as part of a $35-million renovation of the Regina Inn. “Wild Sage’s concept is a farm-to-table concept. We have a lot of partnerships with local suppliers and we built our menu based on their products,” director of food and beverage Nasser Nammari told CLN. The 235-room hotel offers full-service dinner and buffet-style breakfast and lunch.

Executive chef Geoffrey Caswell-Murphy is looking forward to the next farming season and hoping to preserve and pickle root vegetables.

Born and raised in Nova Scotia, CaswellMurphy was with SilverBirch at the Citadel Halifax Hotel for eight years.

When the Citadel closed to make way for a new Homewood Suites by Hilton and Hampton Hotel, he took a position as executive chef/ dining room manger at Cicero’s on the Water in Porters Lake, NS. Caswell-Murphy said supporting local agriculture with the farm-to-table philosophy is very important to him.

He said the menu is designed to highlight the ingredients. “But we’re not handcuffed to doing it just that way,” said Caswell-Murphy, who added guests are encouraged to modify items or ask for entrées to be prepared with dietary restrictions in mind.

The menu features a selection of shareable items, pizzas, steaks and sandwiches. Mains

include 72-hour braised short ribs (cooked sousvide style) served with a wild berry reduction, a Pine View organic chicken breast with truffled potato lasagna and a citrus basil vinaigrette-poached Lake Diefenbaker trout fillet served with a warm potato and vegetable salad.

Caswell-Murphy brings his East Coast influences to the table with the Dory Lake white fish flan served with burnt lemon and feta sauce.

“It’s designed and based off of a traditional fish cake. In Nova Scotia, we use salt cod, but here, I wanted to use a local fish so we used the Dory white fish with potatoes and turned it into more of a western prairie deal,” he said.

Nammari estimated average check at the 4,000-square-foot eatery as $14 for breakfast, $20 for lunch and $25 for dinner.

Designed by B+H Chil Design, the restaurant has 120 seats including a communal table with a capacity for 16. Nammari called the atmosphere of the open-concept dining area “trendy and upscale” with lot of wood and bamboo.

Wild Sage Kitchen and Bar interior.

“Everything was created from scratch; the whole hotel was gutted to the bare bones,” he said. The 45-year-old Regina Inn closed a year ago for the renovations.

Nammari said the lounge-style restaurant concept puts a heavy focus on the beverage list, which features classic cocktails and about 50

wine labels.

The SilverBirch Conference Centre also includes an all-day coffee and snack area called Connections Café.

1975 South Broad Street, Regina. (305) 5257570, doubletree3.hilton.com, facebook.com/ WildSageKitchen.

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James Cushinan prepares a Classic Caesar cocktail. See this online at www. canadianlodgingnews.com.

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TORONTO—When the former Delta Chelsea rebranded as The Eaton Chelsea in July, James Cushinan, food and beverage services manager, was charged with closing, renovating and recreating two of the hotel’s restaurants— T|bar and Market Garden.

Cushinan, who was named one of Ontario’s top 30 under 30 for 2013 by the Ontario Hostelry Institute, and has worked at Toronto’s Thompson Hotel and Silvertip Resort near Canmore, AB, also had another task.

Each T|bar lounge at the four Eaton Hotels around the world has a signature cocktail.

Cushinan’s job was to create one for the Toronto location.

Using a Canadian classic—the caesar—he worked to take the beverage to a new level by making the clamato portion from scratch. He did a good job, according to hotel general manager Ron Pellerine, who participated in the process.

“We used all local ingredients, except for the clams”, Pellerine told CLN. “It took the better part of two months to develop, bottle and pasteurize and did we ever taste some zingers. People think it’s just clamato and tomato mix—but no, it’s not.”

The result was not one, but five clamato cocktails— the classic, the T|garden, the latin dancer, the waaasabi and the checkout, which includes bacon strips, a pickle spear, half a hard-boiled egg and a cherry tomato. Guests can also purchase the homemade clamato mix.

Part of a $3.5-million renovation to the former Delta Chelsea’s restaurant and banquet areas, T|bar, formerly the Elm Street Lounge, is “modern, trendy and vibrant,” said Pellerine. “It’s a good place for the traveller to unwind with a cocktail in the evening.” During the day, T|bar features an Indian lunch buffet.

Executive chef Brian MacAskill heads up the kitchen at the 49-seat restaurant.

The Eaton Chelsea has also added 800 square feet of space to its Market Garden restaurant, providing a new take on the concept popularized in the ‘80s, with coffee, espresso, gelato, pastry and hot foods.

One specialty is grilled cheese sandwiches, for example, Mumbai grilled cheese with tandoori chicken, or a dessert grilled cheese with banana, strawberry, chocolate sauce and marscapone on a brioche.

Seating include tables of four, high bar-style seats, and soft chairs. Market Garden, along with the whole hotel, has free WiFi so that guests can plug-in while they dine.

The Eaton Chelsea also renovated its 24,000 square feet of meeting and event space, and has attracted a number of large events this year including the Hotel Association of Canada Conference, Canadian Tourism Marketing Summit, Canadian Hotel Investment and Canadian Restaurant Investment Summit.

JA N U A RY 2 014

| 11

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Kevin Collins, Friends of We Care named Newsmaker of the Year T HE

guest experience

Kevin Collins today (left), and in 1976 at age 12 with Canadian wrestler Whipper Billy Watson.

By Leslie Wu, Senior Contributing Editor Each year, Canadian Lodging News’ sister publication, Ontario Restaurant News, gives out the Trillium Award for Newsmaker of the Year.

This year’s recipient, Kevin Collins, executive director of Friends of We Care, got his start at Howard Johnson Hotels, working there for seven years before moving to Easter Seals and later Friends of We Care.

Friends of We Care executive director Kevin Collins has known with absolute certainty what he’s wanted to do with his life since he was 12 years old.

As an ambassador of the Easter Seal Society speaking about cerebral palsy, Collins remembers waiting backstage to address 1,200 people at a Conn Smythe dinner in 1976, and the nervousness he felt waiting to be piped into the room on the shoulders of Canadian wrestler Whipper Billy Watson.

“I recall, like it was yesterday, being hoisted up on Whipper’s shoulders and being absolutely frightened because he was a giant of a man. But when he put his arms around my legs, I knew that it was such a secure feeling, that I wasn’t going anywhere,” Collins told CLN. “It was an incredible moment for me.”

As Collins finished his speech and the applause rang out across the room, he remembers that sense of purpose he hoped would stay with him throughout his career.

“I knew that I wanted to do this—to connect to people—and I knew that I wanted to do it forever,” he said.

From receiving the Queen’s Jubilee Medal twice in the last decade to rappelling down the side of the 32-storey RioCan Yonge-Eglinton Centre, this year’s Newsmaker of the Year has spent his life embodying the principle that he cites as the foundation of Friends of We Care and Easter Seals: anybody, given the chance, will succeed.

“On a personal level, not only does this role encompass my hospitality background, but also my being born with a disability and being part of the Easter Seals program, which

in my heart I truly believe in and will support forever,” says Collins.

“It’s kind of a nice full circle for me.”

From hotels to corporate and special events Collins’ career began when he graduated in 1985 from Georgian College’s School of Hospitality and Management and was hired by Howard Johnson Hotels on the premise of being a shopper for their properties for the first year.

“I travelled across Canada, shopped their hotels and ate in their restaurants and slept in their beds.

What was interesting was that they wanted to get the perspective of a person with a disability and get an understanding of the demographics of the older clientele that were big stayers at the hotels and chains,” said Collins. “It was a very big and unique opportunity for me and a great learning one.”

Collins then went into the chain’s management training program and stayed with them for seven years, becoming a rooms division manager of a 292-room property in Scarborough before leaving for an opportunity with Easter Seals.

After working his way up to manager of corporate and special events at Easter Seals, acting as a liaison between the Ontario branch and Friends of We Care, Collins was approached by the Friends of We Care board in 1999.

“They said, ‘We’d like to take our organization to the next level and we feel that you’d be the person,’ and 15 years later, here we are,” he says.

Bowling and superheroes With a three-person office staff (whom Collins thanks before he leaves each and every day), Friends of We Care relies on its 1,000 to 1,200 volunteers across Canada to put on annual events such as karaoke, golf tournaments and galas to raise money for Easter Seals to send children to summer camp.

Bowling events, such as a superhero-themed fundraiser in November in Toronto, raised $188,000 for the cause. All money raised at each event goes towards the camp, and member fees cover administration costs throughout the year.

Almost $17 million raised Friends of We Care celebrated its 30th anniversary in 2013, having raised close to $17 million and sent 38,000 children to camp.

The organization, which includes 85 members from the foodservice industry, gives $1 million each year to completely fund 500 kids (5,000 camp days), and plans to double that revenue within five years.

Over the years, recessions and cutbacks have changed how companies look at charitable donations.

“As the industry goes through its roller coaster, so does Friends of We Care. But the one thing this industry has not done is let us down—they continue to support us as best as they can,” he says.

“We’ve had continual growth over the last five years, which is unbelievable when you consider all the different challenges this industry has gone through and continues to face.”

Industry changes and challenges A shifting landscape of legislation and perceptions of people with disabilities have made an impact on Friends of We Care’s outlook through the years.

“There are more opportunities these days because we’re reducing the number of barriers and restrictions that kids when I was 12 might have faced,” says Collins.

“The industry is becoming more responsive and respectful of it. I would like to think that foodservice companies will be able to use the services of some of these campers coming into our industry—whether it be chefs or general managers or other roles—in the future.”

Collins views his own career path as the perfect example of the possibilities inherent in Easter Seals and Friends of We Care. “Because of my drive and desire to succeed, I was given the opportunity to do so,” he says.

“If I can give one kid the same opportunities I was given as a child, my ultimate dream keeps going forward. That’s what drives me every day I wake up, because I know those opportunities are there,” he says.

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12 |

CANADIAN LODGING NEWS

Angela Xavier on women in the hospitality business

By Colleen Isherwood, Editor

al managers in the business. The hotel was the Holiday Inn Toronto Yorkdale, and the general manager, both then and now, is Armand Abitbol. Xavier considers him a strong mentor.

“He took me under his wing and had a vested interest in my career. He took me all the way to hotel manager.

He allowed me to grow within the business.”

Xavier saw her work with Holiday Inns as a temporary stop on her way to other things. Now, after 17 years working with Holiday Inn and its

gram for the IHG corporate offices.

What attracts women to MISSISSAUGA, ON—Late last fall, when Queen’s University held its hospitality leadership?

Some of the aspects of the hotel 15 annual conference on Women in industry that attract women can also Business, they invited Angela Xavier, vice president, sales for InterContibe a drawback.

“It’s a 24/7 business,” Xavier pointnental Hotels Group (IHG) Canada, to address the audience, and later ed out. “It can be tailored to suit how and when you want to be working. If participate on a multi-industry panel. you need to work nights, our industry The theme of the conference was A Limitless Generation. needs people to work nights. If you “The conference was put on by want to work part time or full time, it can work well for single moms or for the commerce department and inthose juggling cluded pardual careers. ticipants from other universi“You can ties and some o More than half of IHG employees are women. grow up in this busiQueen’s students as well. o 43 per cent of managers are women. ness—you can start in The purpose of o 35 per cent of the senior management team are women. the conference it without a is to prepare lot of formal graduate women for the workforce, parent, the InterContinental Hotels education. That’s enticing to a lot of but it was also a fabulous recruiting Group, she finds it a rewarding career. people, including women. ground,” said Xavier, who has never “And there’s the softer side of the business—the caring for people that really left behind her early years in Big leaps of faith career and employment counselling.

Xavier sees her career as a series naturally attracts women.”

But, she cautioned, the 24/7 naAt the conference, she promoted of big leaps of faith—faith that she hospitality as a meaningful industry could seize opportunities to take on ture of the business can also be one and career. “I wanted to stress what different roles that she didn’t know a of its biggest challenges. “I spent a lot our industry means to the world. And lot about. She always embraced the of New Year’s Eves at hotels. In 1999it’s an industry that they maybe didn’t opportunities and the leadership role. 2000, I was there making sure the Six years ago, she became direc- whole thing didn’t crash,” Xavier said consider working in.” tor of sales for Canada. And when ruefully. “You are on call all the time.”

Gopal Rao, regional vice-president, The key to making things work Accidental career Xavier had no intention of work- Canada for IHG was promoted to a is to be flexible. “In our department ing in the hospitality industry. She job in India, IHG waited for Xavier to here, sales also appeals to women, it’s grew up in Owen Sound, ON, a come back from maternity leave, and partly a working-from-home role. town of 20,000. She followed in the then appointed her as vice president With average Canadian commute footsteps of her teacher parents, af- of sales, Canada, taking over many of times at 62 minutes, the opportunity to work from home is especially atter graduating in psychology from Rao’s responsibilities.

Xavier is married to Kraig and has tractive for mothers. It can mean the Western University in London, ON. Her first job was teaching career and two sons, Morgan, 8, and Connor, 14 difference of seeing the children in the morning, or having dinner as a employment training and counsel- months.

“The company was amazing,” family.” ling at Sir Sandford Fleming College On the other hand, “We sell all in Peterborough, ON. At the same said Xavier. “They told me to take as time, she supplemented her income much time as I wanted to take. They over the world, and time zones mean by working at the Holiday Inn Peter- were very supportive, and it was won- we are sometimes on conference calls derful of them to wait for me.” at 10 p.m., or trying to reach hotels borough on Saturday nights.

IHG is proud of its role encourag- in the early morning hours. It’s not a But she really wanted to work in Toronto, and turned to her Holiday ing women in leadership positions. nine-to-five job.

While the company has a formal pro“By being flexible, we can ensure Inn colleagues for help.

Xavier ended up working in “a fab- gram for the hotel community, there that they get the job done, but can still ulous hotel with one of the best gener- is also a training and mentorship pro- manage their life. If they need to get

Women at IHG by the numbers

InterContinental Hotels Group’s women at the top

Josephine (Jo) Allan, director of marketing, Canada.

Lori Gaytan, SVP of human resources & global functions.

Francie Schulwolf, VP corporate communications.

In the Canada Sales and Marketing office, the two most senior positions are held by women (Angela Xavier and Jo Allan).

The Americas Regional Operating Committee (ROC) which is made up of IHG’s Americas president Kirk Kinsell and 10 leaders representing all key areas of the business includes the following three women: o Heather Balsley, senior vice president of the Holiday Inn brand family. o Lori Gaytan, senior vice president of human

Tracy Robbins, EVP, Angela Brav, HR and hotel opera- regional CEO, tions support.

Europe.

resources and global functions. o Francie Schulwolf, vice president of corporate communication.

There are also three female executives in IHG CEO Richard Solomons’ executive committee: o Tracy Robbins, executive vice president, HR & hotel operations support. o Angela Brav - regional CEO, Europe. o Yasmin Kauser Diamond, senior vice president of global corporate affairs .

home, that’s fine, but most of us are online long after the kids are in bed.”

Personal/professional While there’s a lot of talk about work/life balance, Xavier believes in having one life. “For me, the personal and professional are one world,” she said.

Nevertheless, juggling the demands of family and work does in-

“I get someone else to clean the house and have been known to use Grocerygateway.com.

The weekends are all about family time.

If we go to bed and there are toys all over the living room floor, that’s okay.”

volve setting priorities.

Hobbies have gone by the wayside—Xavier said she and Kraig had plenty of time for those before they had kids. “I get someone else to clean the house, and have been known to use Grocerygateway.com.

“The weekends are all about family time. If we go to bed and there are toys all over the living room floor, that’s okay.”

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Olivier Soaps Orkin Canada Purely Saltspring Sara Grace Products SCA Tissue North America Swisssol Creative Body Care Sysco Guest Supply Canada Inc.

BAtHroom fixtures (incl. sHower HeAds & fAucets)

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

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RESEARCH BY: PETER ELLIOTT

NEWS

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DESIGN BY: STEPHANIE GIAMMARCO

Tired of shopping around? The Canadian Lodging News 2014 Buyers' Directory will provide you with up-to-date listings for avaliable suppliers by category.

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O N L A I AD CA N CANADIAN LODGING NEWS

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CANADIAN CANADIA N LODGING LODGIN NEWS

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Moen Faucets Inc. RONA Inc. SCA Tissue North America

tissues & pAper products

Cascades Tissue Group Kruger Products Sysco Guest Supply Canada Inc.

towels, BAtHmAts & roBes

American Hotel Register D.B.A. Canadian Hotel Supply Chef Works Canada Inc Fisher Distributing George Courey Inc. Great Lakes Design Image Distributors (Canada) Ltd. Jani-King Canada JohnsonDiversey Canada Inc. JRS Amenities Ltd. Lieberman Tranchemontagne Inc. Lubertex Inc Nilfisk-Advance Canada Company Otelia inc.

Pamukkale Cotton 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, mAttresses & drApery

American Hotel Register D.B.A. Canadian Hotel Supply B.C. Murphy Wall-Bed Ltd. B.H.G. (Brick Hospitality Group) Caber Surefit Canadian Hotel Supply Daniadown Quilts Ltd. Eden Textile Essential Amenities Inc. Foundations Hamida Textiles Hospitality Contract Drapery Inc Hotel Specialty Designs Instant Bedrooms Lieberman Tranchemontagne Inc. Lubertex Inc Lutex Design Inc. Marina Textiles Marshall Mattress Co. Ltd. Memory Foam Mattress North Star Bedding Ltd. Northern Feather Ltd. Park Avenue Furniture Posture Beauty Sleep Products/ Park Avenue Furniture (Mfg.) Corporation Primo Hospitality Protect-A-Bed Pure Solutions, N.A. Restwell Sleep Products/Restwell Mattress Co. Sealy Canada Ltd.

Simmons Canada Inc. StaminaFibre, formerly FR Systems International Standard Textile

Haddon Holdings Limited 01 /14

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Tempur-Canada Therapedic/Sleepking/Crown Design Workroom by Design

BlAnkets & comforters, duvets, pillows

George Courey Inc. Les Textiles Patlin 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.

energy energy mAnAgement

BC Hydro/Power Smart Carrier Canada Inc. CuraFlo of BC Ltd. Direct Energy Enbridge Gas Distribution Energex Inc. Enerplace Inc. Gordon R. Williams Corporation HTS Engineering Ltd. LG Electronics Lodging Technology Natural Resources Canada/Office of Energy Efficiency NRG Equipment Inc. Onity Power Save Solutions Inc. SAFLOK Superior Energy Management Swiss Solar Tech. Ltd. Telkonet Inc. Union Gas York International Ltd., a Johnson Controls Co

HvAc

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

equipment, supplies & uniforms Atms

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

cArts

Architectural Brass Co. Brute Kitchen Equipment Inc., The Diamond Group Calmek Equipment Inc., a div of Coinamatic Canada Cambro Manufacturing Company Cari-All Products Inc. Forbes Industries Hanson Brass Image Distributors (Canada) Ltd. Rubbermaid Canada Commercial Products Shelby Williams Industries Inc. Sysco Guest Supply Canada Inc. Techstar Plastics Inc.

disHwAsHers /wArewAsHers Champion Industries

T.S.I. Texstyles

Skechers

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.

kitcHen equipment

Alto-Shaam Canada Inc. American Range Bakers Pride Oven Company Best Manufacturers, Inc. Celco Inc. Chesher Equipment Ltd. Cookshack Inc. Crown Verity Inc. Cuisinart Canada Earthstone Wood/Gas Fire Ovens G.S. Blodgett Inc. GBS Foodservice Equipment 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 Star Manufacturing International Inc. The Middleby Corporation Turbo Chef

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 Manitowoc Ice Inc. Master-Bilt McCall Refrigeration Micro Fridge Sysco Guest Supply Canada Inc.

spA supplies & services

HydroTher Commercial Spa & Wellness Equipment

swimming pools & Accessories

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

uniforms & protective AppArel

Blackwood Career Apparel & Essentials BVT -Chef Revival Inc. Canadian Linen and Uniform Service Chef Works Canada Inc Chef’s Hat Inc. - La Toque Demagny Cintas - The Uniform People Executive Mat Service Hospitality Uniforms and Supplies, formerly Round Agencies Imagewear/Mark’s Work Wearhouse Landis International Inc. Lieberman Tranchemontagne Inc. Noel Asmar Design/ Spa Uniforms Inc. Shoes For Crews LLC Showa-Best Glove

VF Imagewear

food & BeverAge products BeverAges - non-AlcoHolic

BBC Sales & Service Ltd - Ontario Canterbury Coffee Corporation Coca-Cola Douwe Egberts Coffee, formerly Sara Lee Coffee 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 Natrel, a Division of Agropur Nestle Canada Inc. Pepsi Foods Canada Ready Bake Foods, a Division of Weston Foods Rich Products of Canada Ltd. Smucker Foods of Canada TMF - The Meat Factory

furnishings & décor BAnquet tABles & cHAirs

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.

Schoolhouse Products Inc. Sico America Southern Aluminum The Table & Chair Co

cArpets & flooring

4M Trading Company Altro Canada Inc. B.H.G. (Brick Hospitality Group) Bethel International Creative Mat Inc Durkan Pattern Carpeting Home Depot Commercial Direct Division Intarsia Inlaid Inc. Milliken Carpet Odyssey Wallcoverings Universal Interiors Inc.

cHAirs

Architectural Brass Co. B.H.G. (Brick Hospitality Group) Bethel International Contract Supply Corp.

Davidson Furniture Specialties Ltd. Decor-Resto Inc. Dor-Val Mfg. Ltd. 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.

Iron Furniture Ltd. Jamco Wood Products Ltd. Jetco Mfg. Ltd. JSP Industries Keca International Inc. Maywood Furniture Corp.

Noram Interiors Primo Hospitality Rodo Industries Schoolhouse Products Inc. Shelby Williams Industries Inc. Sico America Sita Enterprises Ltd. Sofa So Good Southern Aluminum Specialty Beverage Solutions The Robert Allen Group

guest room furniture (incl. cAse goods)

Advance Hotel Liquidators 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 Gozmo Enterprises Groupe Bermex Hospitality Designs I.S.A.C. Hotelier Jamco Wood Products Ltd. JSP Industries Park Avenue Furniture Posture Beauty Sleep Products/ Park Avenue Furniture (Mfg.) Corporation RHB Enterprises Inc St-Damase Furniture The Robert Allen Group

lAmps

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. Panasonic Canada Inc. RHB Enterprises Inc Tai Pan Lighting Co. The LED Company True North Hospitality Unilight Universal Interiors Inc.

outdoor furniture

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

Davidson Furniture Specialties Ltd. Dor-Val Mfg. Ltd. Eagle One Products Eliason Corporation Firma Bath Furniture, Div. of Carpano Int. Fort Marketing Ltd. Grosfillex Iron Furniture Ltd. Jamco Wood Products Ltd. Schoolhouse Products Inc. Shelby Williams Industries Inc.

sofAs

Architectural Brass Co. B.H.G. (Brick Hospitality Group) Bethel International Contract Supply Corp.

Credible Upholstery

to b r o w s e c l n ’s i n t e r a c t i v e, s e a r c h a b l e, o n l i n e B u y e r s’ d i r e c t o r y o r t o u p d a t e y o u r l i s t i n g v i s i t : w w w. l o d g i n g b u y e r s g u i d e. c a

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CANADIAN LODGING NEWS 2014 BUYERS’ DIRECTORY Dalfen Sales Agency Dor-Val Mfg. Ltd. Firma Bath Furniture, Div. of Carpano Int. Iron Furniture Ltd. Jamco Wood Products Ltd. Park Avenue Furniture Primo Hospitality Schoolhouse Products Inc. Shelby Williams Industries Inc. Simmons Canada Inc. Stylus Sofas Inc. The Robert Allen Group

L aundry/CLeaning ProduCts ChemiCals & DisinfeCtants

Abell Pest Control Inc. Avmor Ltd Cannon Hygiene Chix/Polymer Group Inc. (PGI) Clorox Ecolab Co. Enerplace Inc. Hoover Canada Host/Racine Industries Jani-King Canada JohnsonDiversey Canada Inc. Nilfisk-Advance Canada Company Oreck Hospitality Canada

Rochester Midland Ltd Sexauer Ltd Source 1 Distributors Sparkle Solutions Swissh Commercial Equipment Inc Unisource Canada Inc. Winning Brands Corporation

Dryers & Washers

Alberta Laundry Systems

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. Bed Bug Bureau (BB), a div. of Q-Based Solutions Caber Surefit Canadian Pest Control Hoover Canada IPM Pest Control Services Jani-King Canada JohnsonDiversey Canada Inc. 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 Unisource Canada Inc.

VaCuum Cleaners

Dyson Canada Hoover Canada Host/Racine Industries Jani-King Canada JohnsonDiversey Canada Inc. Nilfisk-Advance Canada Company Oreck Hospitality Canada

Swissh Commercial Equipment Inc Sysco Guest Supply Canada Inc. TTI Canada (Hoover) Unisource Canada Inc. Windsor Industries

safety/seCurity alarms

Automated Laundry Systems Blakeslee Foodservice Equipment Coinamatic Commercial Laundry Inc Coldstream Commercial Sales Inc. Continental Girbau Inc. Electrolux Professional Laundry / Distributed by LaundryLux G. A. Braun Inc. Haddon Holdings Limited

CELEBRATING OVER

YEARS OF INNOVATION

Image Distributors (Canada) Ltd.

ADT Security Services Canada Ltd. Apple Security ASSA ABLOY Hospitality Ltd./ VingCard Elsafe Dometic Canada Guardian Safe Company 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 Guardian Safe Company Humans.ca Identicam Systems Ilco, a member of the KABA Group Impark Wireless Inncom by Honeywell Level It /Select Hospitality Systems LOC International Inc. Onity Salto Inspired Access

oCCupanCy sensors 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 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

ironing equipment

Coinamatic Commercial Laundry Inc Electrolux Professional Laundry /

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

safety Deposit Boxes

ADT Security Services Canada Ltd. Dometic Canada LOC International Inc. Onity SAFLOK

Vaults anD safes

Guardian Safe Company Ilco, a member of the KABA Group Knox Electronic Ltd.

Level It /Select Hospitality Systems Minibar North America Inc. Safemark Systems Visual Planning Corp.

serviCes &a ssoCiations arChiteCtural & Design

Chamberlain Architect Services Limited 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 Restaurant and Foodservices Association Canadian Tourism Commission Greater Toronto Hotel Association Hospitality Newfoundland and Labrador Hotel Association of Canada Hotel Association of Nova Scotia Hotel Association of PEI Manitoba Hotel Association New Brunswick Hotel Association Ontario Restaurant Hotel & Motel Association Ontario Tourism Education Corporation Ontario’s Finest Inns & Spas Quebec Hotel Association Resorts of Ontario Saskatchewan Hotel & Hospitality Association Tourism Industry Association of Canada Tourism Industry Association of New Brunswick Tourism Industry Association of Nova Scotia

Cleaning serViCes

Jani-King Canada

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 Flynn Canada Ltd. Grant Thornton LLP Greenfield Services Inc. Hotel Fun 4 Kids/Hotel & Leisure Living HVS Image Distributors (Canada) Ltd. InnLink Central Reservation Services KPMG Malpass Management Services Pet on Vacation PKF Hotel Realty 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) - specialized safety services Thindata, a Transcontinental Company Tyne Hospitality Services Ltd. Vizergy

CreDit CarDs, proCessing, & money hanDling American Express Cummins Allison ULC Diners Club International Discover Card Global Payments Canada Inc. Interac Master Card Moneris Solutions

VersaPay Corporation Visa

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 Coinamatic Commercial Laundry Inc Executive Mat Service Sparkle Solutions

parKing

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 Hotel Realty Inc. Royal LePage Tyne Hospitality Services Ltd.

tabLe toP China

Browne + Co. Dudson (North America) Fortessa of Canada Globe Hotelware Agency Inc. Hall China Company Homer Laughlin China Co. 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. Trudeau Corporation Villeroy & Boch Tableware / Sirius Tabletop Corp World Tableware Inc., A Div of Libbey Foodservice Company WWRD Canada Inc

glassWare

Browne + Co. Dudson (North America) Fortessa of Canada Globe Hotelware Agency Inc. Hall China Company Mikasa Hotel & Restaurant Puddifoot Steelite International Canada Ltd. Syracuse China Company, A Libbey Foodservice Company Tableware Solutions Ltd. World Tableware Inc., A Div 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 Syracuse China Company, A Libbey Foodservice Company Tableware Solutions Ltd. WWRD Canada Inc

taBleCloths, plaCemats & napKins

Canadian Linen and Uniform Service Creative Impressions Inc. Hamida Textiles Hospitality Emporium Hospitality Uniforms and Supplies, formerly Round Agencies Kidzsmart North America 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, a Division of NCR Casio Canada Ltd. Diya Enterprises Ltd. (ACS Division) Dynamic Digital Technologies East Coast POS Global Payments Canada Inc. Hospitality Solutions International, A division of MICROS Systems Inc. Hyphen Information Systems Management iBarControl Inc. Infor Hospitality Systems Maestro Property Management Solutions Micros Systems Inc. Moneris Solutions MSI Solutions Optima Systems Inc. Panasonic Canada Inc. Passkey International Inc. PixelPoint POSERA Inc./ Maitre’D Resortsuite Sabrepoint Inc. Scannabar Silverware POS Inc. Squirrel Systems Technic POS Travel Click

eleCtroniC games & internet aCCess Allstream Inc. Bell TV Canopco, A 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 Communications Inc. Sasktel Shaw Communications Inc. Sonifi, formerly Lodgenet Teledex Teliphone, formerly Navigata Communications Inc. Williams Telecommunications Corp.

in-room entertainment systems

Best Buy Captivate Network CES Distribution DMX Canada InnVue

National Entertainment Group Panasonic Canada Inc. PC Music Philips Electronics Ltd. Rogers Communications Inc.

Sharp Electronics of Canada Shaw Direct Television Sonifi, formerly Lodgenet Technicolor Inc

property management systems Agilysys Inc Autoclerk

Solutions Micros Systems Inc. MSI Solutions RSI International SkyTouch Technology Smart Hotel Software Tier One Hospitality Solutions UniResMan WebRezPro Property Management System

softWare - front & BaCK of the house

Cheftec / Culinary Software Services Dynamic Digital Technologies East Coast POS Global Payments Canada Inc. Hospitality Solutions International, A division of MICROS Systems Inc. Hyphen Information Systems Management iBarControl Inc. LOC International Inc. Newmarket International/ Newmarket Daylight Passkey International Inc. PixelPoint POSERA Inc./ Maitre’D Resortsuite RSI International Sabrepoint Inc. Scannabar Silverware POS Inc. Soft Brands, an Infor Affiliate Squirrel Systems Tier One Hospitality Solutions Travel Click Virtual Visit Presentations Inc. WebRezPro Property Management System

teleCommuniCations, a/V, ViDeo ConferenCing & Voip

Advanced Products Group Allstream Inc. Avaya Canada Corp.

Bell Canada Canopco, A 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 Communications 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.

WireD & Wireless netWorKs

Agilysys Inc FatPort, Div of Skyboard Corp

3689 yorkton road West Kelowna, BC V4t 2t7 tel: 866-721-0485 fax: 250-999-8995 www.liveport.com sales@liveport.com

InnSource Solutions Inc. IQWare Maestro Property Management

to b r o w s e C l n ’s i n t e r a c t i v e, s e a r c h a b l e, o n l i n e B u y e r s’ D i r e c t o r y o r t o u p d a t e y o u r l i s t i n g v i s i t : w w w. l o d g i n g b u y e r s g u i d e. c a

www.canadianlodgingnews.com

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CANADIAN LODGING NEWS

PE OPLE

history with Silver Star Resort, her industry experience, and passion for the outdoors has employees excited to welcome her back to the team.

Anne Haight, director of sales and marketing, Silver Star Resort.

Jolene Reid, director, franchise sales, Travelodge Canada.

John Sabino is now the new president of Laundrylux.

Stephen Huszczco, executive chef, Best Western Brant Park.

Marsha Walden, inaugural CEO of Destination BC.

Howard Herman, senior counsellor and director of Laundrylux (left) is shown here with Neal Milch, Laundrylux chief executive officer.

Suzanne Blanchet, president and CEO Cascades Tissue Group.

Industry maven and outdoors aficionado Anne Haight returns to Silver Star Resort as the new (but not green) director of sales and marketing. Haight is no stranger to life on the slopes or

Executive chef Morgan Wilson, Fairmont Empress Victoria.

to Silver Star Resort having worked there in 2006 as the marketing manager. She has also worked with big brands including Sun Peaks Resort, Ski Banff-Lake Louise, and Sunshine Village. Haight’s

Kirby’s Bar and Buffet, located at the Best Western Plus Brant Park Inn & Conference Centre, has a new executive chef at the helm with the addition of Stephen Huszczo. Chef Huszczo brings more than 30 years of culinary expertise to Kirby’s. His experience ranges from full service catering, to new product development, to independent chef/ owner of Rendezvous Restaurant. His catering experience includes his own Rendezvous Catering Company and working at the Constellation Hotel, which was the largest convention centre hotel in Canada, where he served up to 3,000 guests at events.

After an extensive global search, Destination British Columbia has appointed Marsha Walden as its inaugural chief executive officer. Walden, who was born and raised in Vancouver, joined the British Columbia Lottery Corporation (BCLC) in 2002 as director of marketing and eBusiness.

Over the last nine years, Walden served in a number of senior executive roles, most recently as vice president of strategy, transformation and social responsibility.

Jolene Reid has been named to the newly created role of director, franchise sales and development for Quebec and Atlantic Canada at Travelodge Canada. Reid has a strong background in franchising and business development, having held two master franchise licenses in Canada.

“Having successfully established four Travelodge franchised properties in Atlantic Canada in the past two years (Dartmouth and New Glasgow, NS, Saint John and Moncton, NB), we have cre-

ated a stronger awareness of our brand in Atlantic Canada,” related Steven Robinson, president Travelodge Canada. “Having a dedicated franchise development person strategically based in the Maritimes, will help leverage our strength as a national hotel franchise company and further grow our brand in the region,” he added.

Laundrylux is pleased to announce the appointment of John Sabino as president and Howard Herman as senior counsellor and director of the company effective Jan. 1.

Neal Milch, Laundrylux CEO, states, “John has done a tremendous job the past four years as chief operating officer and manager of vended laundry sales. I am delighted to recognize John’s accomplishments and our confidence by greatly expanding his responsibilities as president of Laundrylux. John will be involved in every aspect of our business going forward.”

Commenting on industry veteran Howard Herman’s new role, Milch says, “Howard is known and respected throughout the industry.

Howard will create opportunities with route operators, key national OPL accounts, multi-store owners, and other important constituencies where his extraordinary experience and relationships bring unique value. I personally rely on Howard for frank advice and his common sense is invaluable to me.”

Suzanne Blanchet, president and chief executive officer of Cascades Tissue Group, was recognized with a gold award in the Female Executive of the Year in Canada category at the 10th annual Stevie Awards for Women in Business, celebrated at the Marriott Marquis Hotel in New York City on Nov. 8. Blanchet is the first woman to chair a paper company in North America, according the release. She began her career as a finance intern and became president and CEO of Cascades Tissue Group in 1997.

Executive chef Morgan Wilson has taken the helm at the Fairmont Empress kitchen in Victoria, BC. The B.C.-born chef has been working in the industry since 1987 and worked with Delta, Marriott and Four Seasons hotels in Germany, Australia and Canada. Wilson is a certified Chef de Cuisine and has represented Canada on the world stage at several culinary events. Recently, Wilson was one of eight chefs on Team Canada at the Dubai World Hospitality Championship.

Chef Laurent Godbout of Quebec won the Canadian finals of the Bocuse d’Or selection competition, which took place on Nov. 16 and 17 at CFP Jacques Rousseau in Longueuil, QC. Godbout, chef/owner of Chez L’Épicier in Montreal, and his assistant Adam Martin will represent Canada in Lyon, France, on Jan. 27 and 28, 2015.

Executive chef of the Sheraton Red Deer Hotel James Olberg took second place at the Canadian selection competition and executive chef Quang Dang from Vancouver’s West restaurant placed third.

Paul Moran won the inaugural Hawksworth Young Chefs Scholarship. Hawksworth’s restaurant is in the Rosewood Hotel Georgia. The 26 year old chef from Kelowna, BC, took top prize over nine other finalists at the showdown, held at a gala at the Pacific Institute of Culinary Arts in Vancouver on Oct. 27. With a $10,000 bursary supplied by the Chefs’ Table Society of BC and the choice of an international restaurant to perform a stage, the award is designed to mentor and recognize emerging chefs under the age of 28 with a Red Seal certification and who are currently working in a restaurant kitchen.

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www.canadianlodgingnews.com ISHCOM STAFF APPOINTMENT

Cari Lemieux, operations manager, Saskatchewan for d3h Hotels.

Leslie Squires, operations manager, Alberta for d3h Hotels.

Liz Erikson, former executive director, meetings and incentives, FRHI.

Tony Pellegrin, senior VP, corporate development for Carlson.

Dilipkumar (Danny) Patel, Best Western International board chair.

Jill Benvie, operations assistant, Superior and MasterBUILT Hotels.

Cari Lemieux and Leslie Squires were recently promoted to operations manager positions for d3h Hotels in Saskatchewan and Alberta, respectively.

Lemieux is the current president of the Regina Hotel Association and is also a board member of the Regina Regional Opportunities Commission. She oversees the Days Inn East as well as the Home Suites Hotel in East Regina.

Lemieux has more than 24 years of hotel experience including management positions with Travelodge, Country Inn & Suites and Days Inn. Squires is the general manager for the Days Inn and the Motel 6 in Medicine Hat. Squires has been with d3h Hotels for 11 years and in the hospitality industry for 16

years. As operations manager, Squires will be responsible for working directly with the Alberta d3h Hotels to assure optimum performance and continual improvement within the organization.

of progressive sales positions, including pre-opening director of sales for the Fairmont Chicago.

Dr. David Martin, Ryerson University.

Effective Dec. 31, Liz Erikson, executive director, meetings and incentives, North America, has retired from her position with FRHI Hotels & Resorts. In her former role, Erikson oversaw the North American Group Global Sales team, a position she had held since 2006. Before Fairmont’s merger with Canadian Pacific Hotels in 1999, Erikson was the vice president of sales for the original collection of U.S. Fairmont properties.

Throughout her career with Fairmont, she held a variety

Bill Allen, WRA Management Grp.

Erin Elkin, Toronto Airport Marriott.

OTEC’s new board members Dr. David Martin, director of Ted Rogers School of Hospitality and Tourism Management, Ryerson University, a member of the OTEC board since 2009, has been elected to chair. Dr. Martin has an ideal background to support OTEC as the leading Customer Service Strategy and Workforce Development organization in Ontario. Dr. Martin holds a Masters of Science (MS) in Service Quality Management, Rochester Institute of Technology and a Doctorate of Business Administration (DBA), University of Sarasota, Florida.

He is a tenured associate professor and his teaching and research expertise is in customer service management, business simulations and culinary tourism.

Bill Allen, managing director, WRA Management Group and former president of the Tourism Industry Association of Ontario becomes vice chair. He previously served as in-

Carlson, a global hospitality and travel company, has appointed Tony Pellegrin as senior vice president, corporate development, Carlson.

He will report directly to Trudy Rautio, president and chief executive officer, Carlson.

Pellegrin joins Carlson from Supervalu Inc., a $36-billion, multi-channel retail grocery, supply chain services and third party logistics enterprise, where he served as vice president, corporate development.

Best Western International announced last month that its board of directors has elected

Esther Lee, Metro Gary Hallam, Toronto Convention. Conestoga College.

dustry liaison.

Joining the executive as industry liaison is new board member Esther Lee, vice president, human resources and administration, Metro Toronto Convention Centre. Lee has an extensive human resource background with prestigious brands in the hotel, foodservice and casino industries and will bring industry perspective to the board.

Other new directors include: o Erin Elkin, director of human resources, Toronto Airport Marriott; president of the Hospitality Human Resources Association o Grace Sammut, managing director, Resorts of Ontario o Gary Hallam, executive dean, School of Business and Hospitality, Conestoga College o Doug Hyland, managing partner, ROCG Americas o Nick DiRenzo, SVP personal banking services, Alterna Savings/Alterna Bank

Publisher Steven Isherwood is pleased to announce the appointment of Jonathan Zettel to assistant editor of Ontario Restaurant News, Atlantic Restaurant News and Pacific/Prairie Restaurant News. Reporting to editorial director Leslie Wu, Jonathan will also work with sister publication Canadian Lodging News and Ishcom’s online properties.

A graduate of Humber College’s journalism program, Jonathan’s experience includes freelance work for CTVNews.ca and Spacing magazine. He has more than 10 years experience in the foodservice industry.

Dilipkumar ‘Danny’ Patel as board chairman. Patel is the owner of the Best Western Hawkinsville Inn & Suites in Hawkinsville, GA, and the Best Western Plus Bradbury Inn & Suites in Waycross, GA. Patel has more than 25 years of hospitality experience. A Best Western member for more than 17 years, he has served the brand as a governor and a member of the Design Advisory Committee. He has also served a as chairman for the Asian American Hotel Owners Association (AAHOA) and a director on the board of the Georgia Hotel & Lodging Association.

operators. InvoTech celebrated its 20-year anniversary in 2013 and has more than 500 clients in over 20 countries. Welles

Lorna Knoll, director of operations, has announced the appointment of two new employees to support expansion of Superior Lodging Corp and MasterBUILT Hotels.

Marc Paradis, general manager of the Microtel Inn & Suites by Wyndham—Estevan, comes from Sigma Inn and Suites Melville, SK, where he has been for the past six months. He also brings experience from Vancouver where he worked in roles ranging from night audit to banquet server in such venues as the Four Seasons, The Loden Hotel and the Vancouver Convention Centre.

Marc takes over the responsibility from Andrew Arksey who was the GM of the hotel prior to relocating to Weyburn, SK last month.

Arksey is in the final stages of opening the Microtel Inn & Suites this month. He has been in the Estevan marketplace from the outset of the flagship property opening in October 2012.

Jillian Benvie, operations assistant brings a wide range of hospitality experience from across the country from Halifax, NS to Yellowknife, NWT to Alberta. From banquet and catering to guest services and sales, she will be assisting the general managers with preopening activities and ongoing field support.

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A makeover for the Metro Toronto Convention Centre

Left: Richard Willett, vice-president of food and beverage at the Metro Convention Centre. Top right: Garland ranges in the recently completed $6-million kitchen renovation. Bottom right: A room with a view of the fully-wired kitchen for demonstrations.

By Leslie Wu, Senior Contributing Editor TORONTO—When Richard Willett, vice-president of food and beverage at the Metro Convention Centre (MTCC), started researching the institution’s recently completed $6-million kitchen renovation, he got up to his elbows in suds.

“I spent two days in the pit washing dishes.

Staff who didn’t know who I was were telling me, ‘you’re not very fast at this’,” he laughed.

From ergonomics to labour efficiencies, Willett’s team and consulting firm William Caruso & Associates redesigned the MTCC’s entire 14,000-square-foot kitchen space. Headed by executive chef Angelo Fernandes, a 49-person

kitchen staff puts out an estimated 750,000 covers every year, said Willett. On any given day, there are up to 18,000 meals being served in the convention centre.

New executive pastry chef Mia De Ala was hired to oversee the expanded 2,000-square-foot pastry area. “We want to make it a real selling point, so we doubled the size of the section to accommodate more in-house baked goods,” said Willett.

The team also made considerable changes to the garde manger area to improve temperature control and flow of raw materials into the kitchen.

Soup kettles from Cleveland Range were incorporated into the improved ergonomic plan

with automatic stir and pour features. Newly installed blast chillers meant that the staff didn’t have to cool hot liquids in ice baths as they were previously doing.

Eleven Rational combi-ovens, eight on the north side and three in the south building, were brought in, which added braising and selfcleaning options to the kitchen, said Willett. It also allowed for more kosher events, since the ovens were given the stamp of approval from rabbis in Germany.

Changes in the dishwashing area included adding a Hobart system that gives staff the ability to adjust water temperature, and also installing a pressurized pot washer. Willett estimated that the labour savings in dishwashing alone

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translated to the equivalent of a full-time person based on year-round service.

To accommodate party planner meetings, a conference room with a glass wall and completely wired kitchen for audio-visual viewing allows visitors to watch desserts or other items being made at different points throughout the kitchen. The chilled to cellar temperature setting of the room also keeps wine storage off valuable floor space.

For the more than 400 front of house staff, the biggest change in incorporating the redesign was the move from French to plated service, which meant a month-long retraining process. The kitchen is now up to 1,000 plates per hour from the 550 they were accomplishing before the redesign.

“The nice thing about the change is that our ability to zero in on the individual has increased tenfold,” said Willett, noting that the kitchen can now be responsible for vegan, vegetarian, allergy conscious and other dietary restrictions rather than placing the onus on the server.

Overall, Willett estimated that the labour savings and reduced payroll in the front of house since the kitchen’s soft open in September is about 10 per cent.

“The technology we’ve introduced allows us to work at alternative times and improve workflow,” he said.

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PEI tourism industry celebrates, anticipates growth annually by about two per cent, a task force was established and sub-committees were formed to develop a plan for industry-led tourism dollars, prepared and economic impact business case for tourism, establish a leadership structure and prepare a threeyear strategy and board structure review of TIAPEI. Mouflier said launching the tourism strategy in November rather this year (and in future years) as opposed to March will really make a difference giving operators a chance for advanced preparation.

“We’ve really got to focus on increased visitation,” he said. “There’s a lot of work to be done.”

Kevin Mouflier, incoming TIAPEI president

CHARLOTTETOWN—Prince Edward Island’s hospitality operators are looking both to the past and future in its tourism strategy for 2014.

At the Tourism Industry Association of Prince Edward Island’s 2013 annual general meeting on Nov. 29 at the Confederation Centre for the Arts, topics included industry growth, complacency, occupational shortages, P.E.I. labour market changes and quality service.

While forecast growth (locally and nationally) over the past five years has not materialized and substantial growth isn’t forecast for the next few years, 2014 marks the 150th anniversary of the meeting of the Fathers of Confederation. A yearlong and province-wide tribute is planned to mark the Charlottetown Conference and the home of confederation.

New president elected At the AGM, Slemon Park Hotel manager Kevin Mouflier was elected TIAPEI president. Other changes to the board of directors include Robert Jourdain taking up the position of vice-president and Rachel Vidito and Robert Jay joining as members at large.

Mouflier has 31 years of industry experience. He has been involved with TIAPEI for a decade and moved to P.E.I. in 2000.

Mouflier told CLN that 2014 will be an exciting year from a marketing perspective and looks to be shaping up as a strong year with increase in conference business following the opening of the Prince Edward Island Convention Centre in the summer.

“PEI, as a whole has been pretty flat over the last eight years, so we’re looking forward to seeing growth and particularly with 2014. There are a lot of scheduled events taking place throughout the year,” he said.

The island’s total growth in visitation over eight years saw an increase of 18,445 visitors, a growth of 1.5 per cent.

TIAPEI presentations also predicted increased cruise ship traffic with two larger capacity vessels to visit in 2014.

Culinary tourism saw a boost in 2013 Culinary tourism in 2013 tourism saw a boost and TIAPEI deemed Fall Flavours Festival a success with a 16 per cent increase in ticket sales and about half of attendees coming from out of province.

“One of the big things I want to focus on is the importance on servicing our customers and growing visitation,” said Mouflier.

The association is bringing World Host training, launched during the winter Olympics in Vancouver, to island operators as a full day of training available to tourism operators for a cost of $20.

“We want to leave that impression that people want to come back and the want to tell other people how good the service was here,” he said.

In March, a strategic planning session in Summerside brought together more than 30 operators from all facets of the industry.

With provincial marketing funding being reduced

“PEI, as a whole has been pretty flat over the last eight years, so we’re looking forward to seeing growth and particularly with 2014, there are a lot of scheduled events taking place throughout the year,” he said.

—Kevin Mouflier

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in a QSR.

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CANADIAN LODGING NEWS

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Come together: A look at the Connect Show

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Matthew Bowcott talked about his life-changing accident in a QSR.

VANCOUVER—Matthew Bowcott still recalls the sound of his own screaming filling the restaurant 11 years after an accident at a QSR put him in the hospital with injuries to more than 40 per cent of his body.

“You wouldn’t think that you could lose your life cooking,” he said to a room full of foodservice industry professionals during his keynote speech at the Connect Show in Vancouver late last year.

When Bowcott was 19 years old, 10 gallons of 375-degree oil splashed over his upper body, causing heat trauma to his face, neck and chest and swelling of his internal organs.

“No job or any amount of money is worth this,” he said, showing slides of the blistering from his first, second and third-degree burns. Bowcott now travels to schools and industry events for WorkSafeBC speaking about worker rights and workplace accident prevention.

Both risk management and worker issues were common themes throughout the conference. Labour, specifically, was top-of-mind, pervading the education sessions with discussions on the use of temporary foreign workers and potential worker shortages in the province’s future.

David Ferguson, senior associate with consulting firm PKF, spoke about how development costs in the province will rise throughout 2014.

“We’re at a time in history where we have jobs looking for people instead of people looking for jobs,” said Minister of Jobs, Tourism and Skills Training Shirley Bond at the industry lunch.

More than 4,000 attendees and 316 exhibitors came to the show at the Vancouver Convention Centre, according to show organizers.

This marks the first time that organizers of the BC Foodservice Expo and BC Hospitality Industry Expo combined their efforts in a two-day joint show.

Business by association On an association level, the Alliance of Beverage Licencees (ABLE) BC board of directors voted to select a new president, Poma Dhaliwal, who has been a board member for three terms and the owner/operator of the Jolly Miller Pub and Liquor Store in Chilliwack for 26 years.

From the lodging side, Ingrid Jarrett took over the two-year position as president of the BC Hotels Association, while David Wetsch steps down.

Industry snapshot At an industry trends breakfast, Robert Carter from the NPD Group shone a spotlight on the eating habits of B.C. residents. “In British Columbia, operators that are growing are stealing share from other operators,” said Carter. Some takeaways from Carter’s presentation include: o 25 per cent of the B.C. population is Asian. It’s a young population, more willing to spend on organic food. o B.C. has the highest number of snacking occasion across Canada among all the provinces. o In terms of restaurant markets, B.C. and Quebec are the most similar. o Factors that influence eating behaviour include money, time, habits and consumer education.

Shredded bill an act of holiday kindness

ST. ANDREWS BY-THE-SEA, NB— Peter MacLeod and Peggy Tucker, a New Brunswick bride and groom, received a totally unexpected, oneof-a-kind gift from The Algonquin Resort. In a surprise moment at the guests’ wedding rehearsal Friday evening, Algonquin general manager Tim Ostrem (above) presented the couple with a wedding-inspired, one-

of-a-kind, handcrafted gift sculpted by local artist Jantje Blokhuis-Mulder from the hotel’s repurposed cutlery.

The gift included a wedding card, along with a Ganong Chocolate Milk Martini, created for the local, fourthgeneration dairy farmer and his brideto-be. When the couple opened the card, they discovered that Ostrem had shredded the bill for their wedding, turning it into confetti.

For a video showing the couple’s reaction, go to www.canadianlodgingnews.com.

“Weddings and holidays are times of great joy, and we wanted to find a special way to celebrate the season and inspire kindness in others,” said Ostrem. “Peter and Peggy are sincere people of good will, so we decided to celebrate their kind-hearted natures with a gift of our own. Hopefully this little gesture will help others capture the spirit of the season and find their own ways to share the love.”

The Algonquin Resort is nearing completion on a $35-million restoration and will officially open early next year as the first Marriott Autograph Collection hotel in Canada.

One King West supports typhoon Haiyan victims TORONTO—In an effort to support relief efforts for victims of Typhoon Haiyan, One King West Hotel & Residence hosted a silent auction amongst its staff, family and friends of the Filipino community in late November.

All proceeds from the auction were donated to Gawad Kalinga, a Philippine-based, not-for-profit organization dedicated to alleviating poverty.

Donated funds were used to purchase food packs filled with water, rice and canned goods to be distributed to displaced victims of the typhoon.

Total funds raised from both the silent auction and the $20 cover charge to attend the event amounted to just over $10,000. One King West Hotel & Residence has also pledged to match that amount, so the total amount donated to Gawad Kalinga for Typhoon Haiyan relief efforts is just over $20,000.

The hotel partnered with UNITE HERE Local 75, the union that represents hotel and hospitality workers in the Greater Toronto Area, to host the fundraiser.

One King West Hotel & Residence general manager, Steve O’Brien (left) and hotel staff member at silent auction for Typhoon Haiyan relief.

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www.canadianlodgingnews.com Guestroom at Horseshoe Resort

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

Emerald Park gets first Sleep Inn in 13 years EMERALD PARK, SK—Emerald Park, just east of Regina, is now home to Canada’s newest Sleep Inn, the first one in Western Canada. The brand, which entered Canada in 1996, has two other locations in Ontario. This is the first Canadian addition since 2000, and is owned by Souris Valley Lodging Inc. As a newly-constructed Sleep Inn brand hotel, the 73-room property features the entirely new ‘designed to dream” experience. The concept aims to provide guests with a restful and stylish environment that features warm colours, fresh graphics and amenities that allow guests to awaken feeling well-rested. Some of the design highlights featured within the new hotel include: o A new lobby design with warm, natural finishes, unique lighting features, and graphic accent wall. o Guestrooms with accent walls, media boards with flat screen LCD TVs, sleek furniture lines, striking wood finishes, stylish yet comfortable bedding and eye-catching collages of black and white photography. All rooms come with a microwave and refrigerator. o Spa-like baths feature chic freestanding vanities, modern wall sconces and accent walls. o Indoor heated pool with a twostorey waterslide and hot tub, plus a fully equipped exercise room.

First launched in 2010, the prototype appeals to developers, with lower construction and operating costs than other midscale brands. The floor plan combines the lobby and breakfast room to take up a smaller footprint, while featuring easy-to-update accent walls and a neutral base to give the hotel a timeless look and feel.

The Sleep Inn brand continues to grow in Canada with plans underway to open another location in Saskatoon.

Horseshoe Resort’s $4-million renovation BARRIE, ON—Horseshoe Resort near Barrie, ON, has completed a $4-million renovation that includes an overhaul of the Inn at Horseshoe’s 101 guestrooms and nearly 3,000 square feet of meeting and conference space.

The renovation included the installation of new carpet, windows, window coverings, upgraded furniture and décor in guestrooms and hallways. New flat screen televisions sit atop a spacious work area complete with mini fridge. Bathrooms feature large glass showers, granite countertops and updated décor.

Deluxe room types also include a sunken sitting area with gas fireplace surrounded by floor-to-ceiling stonework and two modern club chairs for relaxing fireside.

The five conference and meeting spaces located in the lower level of the Inn have also been fully refreshed with new carpet, paint, modern furniture and updated décor and artwork. A former office area now provides an open space where conference goers can connect or catch up on their calls during the breaks.

More renovations are scheduled for 2014.

Liberty Hospitality sells Days Inn – Barrie BARRIE, ON—Liberty Hospitality Corporation recently announced the sale of the Days Inn – Barrie property.

The 10-year-old, 78-room property and its operations have been transferred to new ownership.

Liberty Hospitality Corporation, which is based in Barrie, ON, has successfully built the Days Inn – Barrie, acclaiming multiple awards both in product and service standards.

“We can only hope that the new owners will continue to maintain the property high standard”, said Stella Gan, director of sales and marketing, who was also the general manager of the property.

“We decided to sell the hotel as we feel the time has come. It has been 10 years and it is time for Stefani [Choy, director of finance] and I to look at other opportunities and seek new challenges. We will continue to focus and to offer our management services in the hospitality industry,” Gan added.

Liberty Hospitality Corporation is a privately held company, providing hotel management services primarily in Ontario. The company also owns and operates Liberty North, Barrie’s newest event facility and the Motel 6 in Kingston, ON.

Microtel Blackfalds opens in a blizzard BLACKFALDS, AB—The Microtel Inn & Suites located in Blackfalds, AB, opened last month in the midst of one of Alberta’s biggest blizzards.

The third Microtel Inn & Suites to open under the new prototypical design for Canada, the hotel offers 63 rooms and suites, all of which are designated non-smoking.

Guests enjoy daily complimentary continental breakfast as well as 24hour coffee service. A large wellness centre complete with the latest fitness equipment as well as relaxing spa and sauna area are sure to resonate with the guests. A 24-hour business centre allows guests to remain productive while on the road and complimentary WiFi ensures easy access to e-mail or planning a day in the Blackfalds area.

Heather Wormington, general manager and her team of 15 employees were on hand to welcome the first guests to the hotel. The hotel is located in the new shopping district of

Blackfalds close to the Queen Elizabeth II highway, which is the major auto route between Edmonton and Calgary. It is adjacent to Centennial Park and the popular Alberta Sports Hall of Fame. Wormington was appointed GM of the hotel earlier this fall when she was relocated from another MasterBUILT hotel, the Super 8 in Cranbrook, BC. The Microtel Inn & Suites Blackfalds is owned by the Blackfalds Country Inn ownership group and managed by MasterBUILT Hotels.

Artist’s rendering of Hampton Inn Calgary Airport North

Quality Inn is first new Amos hotel in 30 years AMOS, QC—Choice Hotels Canada announced the development of a four-floor, 77-room Quality Inn in Quebec on Dec. 16.

Scheduled to open in June on the outskirts of Amos, QC, the Quality Inn & Conference Centre will be located on the Abitibiwinni First Nation reserve of Pikogan.

This is the first Quality hotel in Amos and is also the latest addition to the province, which has been a focus for the brand with more than 20 hotels. The previous Quebec property, Quality Inn Rouyn-Noranda, opened in October.

“This is the first new hotel to enter this market in 30 years, so developing this property is an opportunity we’re very excited about,” Marc St-Gelais, franchise development director for Choice Hotels Canada, said in a release.

“The Quality brand has been wellreceived in the province and we’re committed to growing the momentum by taking the necessary steps to ensure the Amos location satisfies the demand in the area.”

Based on its location, integration into the community is a focus.

The hotel’s ownership group, Gestion Hôtelière Pikogan, is established in the area and associated with the Council of the First Nation Abitibiwinni.

“We’re thrilled to be joining the Choice Hotels family and to be bringing a Quality hotel into this market,” Maxime Vollant, general manager of the Abitibiwinni First Nation Council, said in the release. “It’s an established and well-respected brand and we are confident that it will address the needs of travellers to our community.”

The full service hotel will feature an onsite restaurant with seating for 150, two meeting rooms, a large conference centre, a business and fitness centre and an indoor pool.

Hamptonality featured at Calgary airport hotel CALGARY, AB/MCLEAN, VA— Hampton Hotels, Hilton Worldwide’s global brand of more than 1,900 mid-priced Hampton Inn, Hampton Inn & Suites, and Hampton by Hil-

Artist’s rendering of interior (above) and exterior (below) of Quality Inn Amos

ton hotels, announced the official opening of its newest property, the 135-room Hampton Inn – Calgary- Airport North last month. “ Ha m p ton Inn by Hilton Calgary Airport North offers contemporary accommodations for value-conscious guests, and will be a welcome sight for business and leisure travellers alike,” says Marcel Berube, GM. “Finding accommodations close to the Calgary Airport has been a challenge and, with a brand new runway and new terminal scheduled to open in a year, our timing couldn’t be better.”

The hotel is the first of three Hilton Worldwide properties to be built as part of the newly developed Calgary Airport Hotels and Conference

Centre (CAHCC). All three hotels will be owned by Prestige Hospitality Group, and operated by Hilton Worldwide.

Hampton fosters a culture of hospitality – called “Hamptonality.” This term describes each hotel’s approach to friendly customer service, anticipating guests’ needs and providing travelers with helpful suggestions about area attractions, historical facts and things do around town. Additionally, hotels are infused with local photography and art work, highlighting each property’s connection and support to its own community.

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CANADIAN LODGING NEWS

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By Larry Mogelonsky, Contributing Editor

Front of the House

For those of you not in New York in early November, braving some of the coldest weather ever experienced at this time of year (I saw snow flakes one morning), here are some of the highlights of this major trade show.

Formerly called the Hotel & Motel Show, IHMRS is the granddaddy of hotel trade shows with a long pedigree. I have attended the show off and on for more than 20 years, and can recall the heyday when the show covered almost two complete floors of the Javits Center. The Inter-

net and the Great Depression have reduced the show considerably, and the 2013 version is a mere shadow of the former glory years. Nevertheless, organizers expected 18,000 visitors to view some 700 booths.

This is one show that does not really have a specialty. This omnibus approach allows you to view everything from mobile restaurant trucks and continuous fryers to bedding and POS software. Thankfully, the organizers attempt to cluster products together, so there is some semblance of order.

With a trade show of this nature, everyone will have their own particular highlights. Not being a chef or developer, my interests tended to focus elsewhere, and in particular to trends in guest service. So, here is my takeaway on some of the more interesting vendors.

Front of the House (www.frontofthehouse. com) had a massive booth with an incredible array of china. What impressed me, apart from the time it must have taken to set up their 20’ x 60’ booth, was how table settings can be customized through changing the tableware. Moreover, the designs were focused on enhancing key aspects of cost control and service consistency, matters that rarely are considered by designers.

Revinate (www. revinate.com) demonstrated a fully-integrated suite of products that ‘bolt on’ to their online reputation management program. This extension, soon to be launched, allowed hotels to link poststay surveys to TripAdvisor and added on-site survey capabilities. With these products, customer response can be more effectively integrated into social media programs.

Speaking of social media, The Social Merchant (www.thesocialmerchant.com) had an interesting subscription service that allowed on-property staff to effectively execute a multi-platform social media platform with minimal administrative efforts. More sophisticated that Hoot Suite, a free application, this program might be of interest to hotels that need to streamline their processes.

There were several mobile application providers. One that caught my eye was Any Guest (www.anyguest.

com), which had a fairly sophisticated service/product ordering application. With this product installed and downloaded onto a guest’s smartphone, a guest could order room service, a poolside drink, or even a limo ride, depending upon the system load. I have experienced demonstrations for several of these applications. This one performed flawlessly, at least at the show.

B4CheckIn (www.b4checkin) provides an online room-booking interface. Their advantage of cost— they claim to be the lowest cost provider of this critical service—is soon to be augmented by a first in the industry: user-customizable graphics, allowing the property to select one of a half-dozen themes to best highlight their property attributes.

I am always asked, was it worth attending the show? Without reservation, I would have to say yes.

The exhibits alone provided a good cross-section of what’s new in our industry, let alone the myriad of educational seminars offered. It takes only one good idea to pay for the trip. The Internet is great for follow up, but realistically, getting your hands on the goods is a great learning experience.

www.canadianlodgingnews.com

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Prod u cts

Samsung TV technology’s focus on guest connections

By Colleen Isherwood, Editor Samsung’s latest hospitality marketing focuses on more than just televisions, specifically on solutions that help hotels better connect with their guests.

“Samsung’s in-room televisions are a powerful platform for hoteliers to communicate their value to today’s busy and always connected guest,” said Philippe Lozier, director, business development, Samsung.

Samsung TVs are equipped with LYNK Digital Rights Management (DRM) technology and are REACH 2.0 compatible, making them easy to install, customize, manage and control for property managers. Launched in 2012, LYNK DRM is a digital rights management (DRM) technology for the hospitality industry that enables true remote, software-based management without costly maintenance by allowing encrypted content to pass in a secure manner and be displayed on the TV.

Left to right: Joey Fong, Sandra Abuwalla, Kevin Graham and Joseph Interisano from Samsung represented the company at the recent Western Canadian Hotel & Resort Investment Conference in Vancouver.

Guests can access widgets and apps Samsung’s Smart TVs allow guests to access widgets and applications directly on the TV while also enabling a feature-rich and interactive content management experience using the Samsung LYNK SINC content management system.

LYNK SINC provides the hotel with full control over the look and feel of television content, with opportunities for branding and personalization. For example, if the guest is a rewards club member, the television message could welcome them by name and let them know they are just a couple of stays away from the next rewards level.

LYNK SINC can also be used with Samsung’s traditional Smart Hub application, which allows guests to access applications like Facebook or AccuWeather.

Seamless connections If guests bring a tablet or smartphone, the television screen can mirror the content on those devices using Samsung’s AllShare Cast technology. The television can also serve as a wireless access point, and there is the ability to share information between rooms, e.g. for a business meeting.

Hotels can change screen backgrounds. They can load content to replace the print brochures showing attractions. Guests can book reservations for spas, fitness or recreation.

The hotel can run information on up to five events on a loop, customizing content for each group. There’s a digital concierge within this TV solution, plus an opportunity to monetize the TV though revenue sharing with partners such as car rental companies.

Browsers compatible with VOD systems Samsung also has a hotel browser solution that allows video on demand (VOD) systems to run their apps on the Smart TV. Compatible systems include Quadriga, Guest Tek, Acentic and Swisscom.

Samsung TVs can be used as a browser, meaning there is no need for a separate box. This is a great way to reduce operating costs and improve the look by using fewer boxes and cables. This solution is suitable for the limited service market, allowing for a premium experience in a non-interactive format.

Sturdy, lightweight design Samsung prides itself on its sturdy, lightweight designs that allow for easy unpacking, as well as installation that uses existing hotel infrastructure for a smooth transition. Samsung’s televisions also have energy-efficient features, such as LED-lit display technology, to help to save money and lower the cost of operations.

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TOp BEF ORE

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A F T E R

Mont Laurier Comfort—all about the lobby MONT LAURIER, QC—Mont Laurier, QC is strategically located on a major highway in the Laurentians north of Mont Tremblant. With 40 rooms, it attracts sports teams, salespeople and business travellers. In November 2012, the owners contacted Patricia McClintock & Associés Inc. They had already worked on the guestrooms— they were ready to address the lobby.

The results, completed in time for last month’s holiday season, included construction of a port cochère at the entrance, and a lobby that is almost double in size going from 480 to 775 square feet.

“Lobbies have become a focal point, an introduction to what a property has to offer,” said Patricia McClintock, principal of the Montrealbased hospitality design firm. “The traveller is more intent on making the lobby an interactive experience.”

By increasing the size, they also improved access to the front desk, improved the look of the front desk, and added more seating and a fireplace. The designers opened up the lobby by adding windows.

“Before, the lobby was small with not enough seating, darker and typical of a small town hotel,” said McClintock. The new design incorporates artwork consisting of glass panels with pine trees and snow caps, typical of the area.

“While hotels are looking at standard amenities for the brand, they also want people who are travelling to remember where they went. The investors wanted to introduce a sense of wow and a sense of place.

“Mont Laurier is on the road to Baie James [James Bay]. We created that sense of place through the artwork, through the type of colouring. Quebec has its own specificities; it’s more daring, with more of a Latin influence. We put in a fireplace, where before there was none. It says, ‘come in, it’s cold, stop and see our welcoming fireplace.’”

Lobby before (inset) and after

front desk after

doubLe room before (inset) and after

eXterior after

7

lI ST

Top cruise trends also apply to hotels CORAL SPRINGS, FL—As travellers look for ways to personalize their trips and get more for their money, Cruise Planners’ Infographic pinpoints seven major cruise trends for the coming year.

1. Travel equals technology. What’s hot: Improved technological integration.

What’s not: The feeling of being disconnected. The travel industry is always ahead of the curve and new smartphone applications make it easy for all travellers to stay connected. From booking travel easily online to checking social media sites through WiFi to streaming movies on airplanes, the travel industry continues to improve communication methods for travellers.

2. Multi generational vacations.

What’s hot: Cruising for multi generational families. What’s not: Cruising just for Baby Boomers. We’re seeing more and more families planning multi generational vacations – and cruises are a popular option. From seasoned travellers to rowdy youngsters; these ships offer room for the whole family and there’s something that will appeal to every age.

3. A sense of adventure. What’s hot: Full-on fun and immersive experiences.

What’s not: Armchair adventure. Leisure travel is about creating lasting memories and participating in once-in-a-lifetime events. Some travellers are becoming more adventurous and exploring new activities such as rock climbing, skydiving, zip lining and more.

4. Entertainment galore. What’s hot: Broadway shows. What’s not: Las Vegas-style revue shows. The Great White Way has hit the high seas: Royal Caribbean has “Chicago: The Musical,” “Hairspray” and “Saturday Night Fever”; Norwegian offers “Rock of Ages,” “Burn the Floor” and “Legally Blonde: The Musical” .

5. Bring on the heat. What’s hot: Foodies and winos abound. What’s not: Generic food options and buffets. Cruises are moving beyond the buffet and basic American fare to offer specialized and unique dining experiences, with international options from Brazilian barbecue to Chinese noodles, and from celebrity restaurants like Geoffrey Zakarian’s Ocean Blue on the Norwegian Breakaway to private Chef ’s Tables like those aboard Princess Cruises.

COM I NG

Jan. 28-30: Hotel, Motel & Restaurant Supply Show, Myrtle Beach Convention Center, Myrtle Beach, SC. Website: www.hmrsss.com.

Feb. 11-12: Hotel Association of Canada Conference, Eaton Chelsea Toronto Hotel, Toronto. Contact: Orie Berlasso, Big Picture Conferences Inc., 416-924-2002 x229. E-mail: orieberlasso@bigpictureconferences.ca. Website: www.hacconference.ca.

Feb. 12-13: Canadian Tourism & Marketing Summit, Eaton Chelsea Toronto Hotel, Toronto.

Contact: Orie Berlasso, Big Picture Conferences Inc., 416-924-2002 x229. E-mail: orieberlasso@ bigpictureconferences.ca. Website: www.cdntourismmarketing.ca.

E V E N T S

Feb. 22-25: Canadian Society of Club Managers Food & Beverage Conference, Delta Bessborough, Saskatoon. Contact: CSCM National Office, 416-979-0640 or 1-877-376-CSCM. Email: national@cscm.org. Website: www.cscm. org.

Feb. 26-28: Hospitality Newfoundland & Labrador, Conference & Trade Show, Gander, NL. Krista Sweetland at 709-722-2000 ext.

235/1-800-563-0700 ext. 235 or ksweetland@ hnl.ca or visit www.hnl.ca.

March 2-4: The CRFA Show, Direct Energy Centre, Toronto. CRFA Show: Mary Gazze, 416649-4226 or 1-800-387-5649, ext. 4226. E-mail: mgazze@crfa.ca.

April 7-9.: Online Revealed Conference, Hilton Toronto Airport Hotel & Suites, Toronto.

Contact: Patricia Brusha, 416-817-5595. E-mail: pbrusha@onlinerevealed.ca. Website: www.onlinerevealed.com.

April 24-25: Alberta Hotel & Lodging Assoc.

AGM & Trade Show, The Banff Centre, Banff, AB. Registration will open in late February.

Website: www.ahla.ca.

May 5-6: Canadian Hotel Investment Conference, Eaton Chelsea Toronto Hotel, Toronto.

Contact: Orie Berlasso, Big Picture Conferences Inc., 416-924-2002 x229. E-mail: orieberlasso@ bigpictureconferences.ca. Website: www.hotelinvest.ca.

6. Intimately exploring new destinations. What’s hot: River cruises and small ocean ships offering travellers off-the-beaten-path options. What’s not: Returning to the same destination. While some might think of the Caribbean as a primary cruise destination, today’s itineraries are truly global. Remote destinations for been there-done that travellers run the gamut from Iceland to Antarctica to the Galapagos.

7. Customizing travels. What’s hot: Travelling with a customized travel itinerary. What’s not: Being overwhelmed by the immense travel options out there. Using a travel advisor can help ease the process since they can offer special offers, find the best rates and recommend activities and excursions available to suit individual travel needs.

More information: www.cruiseplanners.com

DESIGNED FOR A BETTER HOTEL STAY

®

Microtel Inn & Suites by Wyndham, Estevan, Saskatchewan

We invite you to join our award-winning chain of more than 300 hotels as we accelerate our growth across Canada.

Microtel is the only prototypical, all new-construction brand in the economy segment. This provides developers and owners low cost of construction combined with expert support from ground break to grand-opening all backed by the revenue-generating and cost-savings services of the world’s largest* hotel company, Wyndham Hotel Group.

Join us as we enter a second decade of excellence and you can see for yourself why Microtel Inn & Suites by Wyndham is truly Designed for a Better Hotel Stay ®.

To learn more, call 888-223-4680 or visit whgdevelopment.com

*Based on number of hotels.

Offering by prospectus only. Wyndham Hotel Group, LLC., 22 Sylvan Way, Parsippany, NJ. 07054, 973-753-6600. ©2014 Wyndham Hotel Group, LLC. All rights reserved. All hotels are either franchised by the company, or owned and/or managed by Wyndham Hotel Management, Inc. or one of its affiliates.