Canadian Lodging News - July 2014 by Ishcom Publications

LodgingNews July 2014 Vol. 11 No. 6

c a n a d a ’ s

l o d g i n g

b u s i n e s s

n e w s p a p e r

$ 5 . 0 0

Building buzz at the Royal York By Kristen Smith, assistant editor TORONTO—Lost and lonely pollinator bees can find solace in the Toronto Fairmont Royal York’s rooftop bee hotel. The pilot project—designed in conjunction with Burt’s Bees, Pollinator Partnership Canada and Sustainable. TO Architecture + Building—will involve the construction of three other pollinator bee hotels in Toronto, including at Pioneer Village, and one in Guelph, ON. The bee hotels are made with a collection of nesting materials such as wood, twigs, fallen branches, soil and pith-filled holes. Designed to attract and protect solitary bees by replicating natural nesting sites, the hotels allow the local pollinators to breed and lay eggs. Fairmont Hotels and Resorts properties have been home to apiaries since 2008, with honey bee programs at more than 20 hotels globally as part of the company’s sustainability program. Public relations director Mike Taylor said the bee hotel, which opened in June, was a natural extension of the property’s rooftop gardens and six apiaries.

Canada Post Publications Mail Agreement No. 40010152

Fairmont Royal York executive chef Collin Thornton and the rooftop pollinator bee hotel.

“We were looking at the overall issue of bee health and noticed that solitary bees are just as important to our local ecosystem, if not more important, from a purely bee-species perspective and we realized that part of their decline was loss of habitat,” said Taylor. Across North America, the number of pollinator bees has been declining for decades—largely caused by loss of habitat—which affects the ecosystems. Bees pollinate more than 80 per cent of flowering plants, fruits and vegetables. Royal York executive chef Collin Thornton designed a pollinator beefocused menu for EPIC Restaurant to draw attention to the bee hotel— which was designed to resemble the Toronto skyline—and the issues facing the declining species. “There’s still a lot of people that just don’t seem to know what’s going on,” said Thornton. “Obviously, the message hasn’t really gotten to everybody and we need to get it out there, so anything that we can do to help is in all of our best interests, not just because we sell food but, no bees, no people.” Continued on page 3

A new brand for Hilton

P.5

Hilton Worldwide announced last month it would launch the Curio Collection.

Catering to bike travellers

P.6

A look at how some brands are catering to motorcycle riders with amenities.

Innovation and employee engagement critical to success By Don Douloff TORONTO—Constant innovation and engaging employees are critical to business success, according to two hotel industry veterans who outlined the rise of their respective brands at the inaugural Toronto event hosted by hospitality consulting company HVS on June 18. Held at The Carlu, in Toronto, HVS Hotel Market Connections presented Christiane Germain, copresident, Germain Hospitalité and

Kathleen Taylor, former chief executive officer of Four Seasons Hotels and Resorts and current chairman of Royal Bank of Canada (RBC). This marked the second year HVS has hosted Hotel Market Connections events on the same day in multiple cities. Last year, events were held simultaneously in 12 U.S. cities, while this year’s sessions unfolded in 11 cities globally, including Vancouver, also making its Hotel Market Continued on page 3

SPECIAL PULLOUT SECTION

From left: Christiane Germain, Monique Rosszell and Kathleen Taylor.

This is Economy Lodging. This is Motel 6.

M688_FranchiseDevelopmentAd_CLN.indd 1

P.11

CANADIAN LODGING NEWS FRANCHISE REPORT FOR 2014: includes contacts, prices and information for 63 brands.

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

1/11/13 4:54:12 PM

YOUR SINGLE DESTINATION FOR HOSPITALITY SOLUTIONS

Enhance the quality of your guests’ experience with LG’s reliable and effective line of products. Our strong reputation for technology and innovation allows us to offer you a wide range of hospitality solutions, including premium in-room entertainment products, PTAC, LED lighting and eye-catching public displays for high traffic areas. LG’s guest-centric hospitality products will strengthen brand loyalty and create a modern and sophisticated atmosphere that will invite guests to visit again and again. Let LG help you serve your guests better.

For more information, please call 1.888.824.6211 or visit LGcommercial.ca

J U LY 2 0 1 4

The Intercontinental Montreal’s garden By Leslie Wu, senior contributing editor MONTREAL—Chef Matthieu Saunier and his kitchen team at the InterContinental Montreal are going green with a new chef ’s garden project on the roof of the hotel. With 50 planting boxes containing organically grown vegetables and herbs, Saunier is nurturing nine varieties of tomatoes, chocolate and Moroccan mint, lettuce, black, purple and white eggplant and other pesticide-free herbs and greens for the hotel’s fine dining restaurant Osco!. Saunier scoured the Jean Talon Market for seeds and plants for his pet project, asking advice from the farmers about growing and harvesting, he told CLN. As this year is the first for the project, Saunier admits there were challenges in harvesting enough volume for the 100-seat restaurant. “One day we had enough zucchini flowers to do two plates worth of specials,” he laughed. “It was really funny, but now customers know to come early.” Saunier has been using his hard-won produce sparingly, in items such as reduced beet juice and lemon thyme accompaniments to fish specials, or salads with ronde de Nice zucchini, cucumbers and a mix of different types of lettuce: batavian, nova verte, red and green oak leaf. He hopes to expand the project next year to 100 boxes, and potentially hold tapas events in

Chef Matthieu Saunier, InterContinental Montreal.

the garden rooftop. At the end of the season the team will prepare compost on the roof and use the soil for next spring. The composting project is part of the hotel’s Green Restaurant certification from the Green Restaurant Association. Although the rooftop garden creates more work for the kitchen staff, reception has been positive, said Saunier. “The cooks love it. They

see the evolution of the produce, and get to smell and touch it, getting back to nature.” Even the garden’s late night watering requirements have turned into a team building event. “It’s like therapy,” said Saunier. “When it’s a tough day in the kitchen, at the end, you can go up to the roof to see the flowers and you immediately feel much better.”

Strategies drive growth Continued from page 1

Buzz-tini, Library Bar.

Buzzworthy menu Continued from page 1

Thornton said the menu, which highlights the food bees help produce through pollination, is a “great engagement piece.” The three-course menu includes pollinator garden salad of greens, tomatoes and a variety of berries in a Royal York honey vinaigrette, lemon balm-crusted rainbow trout with a cucumber and apple slaw with ice wine vinaigrette and butternut squash purée and sticky honey cakes with peach streusel tart and calvados crème fraîche ice cream. The Library Bar featured the Buzz-tini, which is made of Forty Creek Whisky, lemon juice and house-made honey and served with mint from the rooftop garden and rimmed with more honey. Taylor said Fairmont is hoping to continue working with Burt’s Bees on a larger scale and bring this to other properties next year.

| 3

www.canadianlodgingnews.com

Connections debut. Hosting the Toronto event was Monique Rosszell, managing director of the HVS Toronto office. Germain noted in her presentation that she was introduced to the hospitality industry while working at the Quebec City snack bar her parents started in the 1950s. She credits that early experience with teaching her valuable lessons and equipping her with a strong set of entrepreneurial skills. Among the important lessons learned at her parents’ eatery are: the need to constantly innovate; the necessity of impressing guests with small details; the value of customer service and the importance of reinvesting profits. That formative experience also taught Germain that while it’s good to have ideas, it’s critical to execute them, which often requires stepping outside the comfort zone. Years later, after her family had sold their restaurant, Germain began mulling over the idea of starting her own business. That came to fruition in 1988, when she launched the Germain boutique hotel brand, starting in the Quebec City area. Key to the success of that inaugural property, says Germain, were innovative amenities such as the inclusion of glass-enclosed showers instead of bathtubs. Driving the brand’s early growth, says Germain, were travellers from Quebec, who would stay at new properties as they opened in other cities. Taylor outlined some key strategic decisions that drove the growth of the Four Seasons brand. In the mid-1970s, for example, the company

decided to concentrate on medium-sized hotels. Other key strategies included the decision to focus on the frequent business traveller: observe them, determine their needs and meet those needs. From that stemmed an ethos of personalized guest services (express laundry and the Four Seasons bed, among them). Bringing it all together was Four Seasons’ employee-focused culture. As Taylor noted, being completely in-touch with guests only works if front-line employees embrace that philosophy. Taylor notes that the lowest-paid and sometimes least-motivated employees have the most contact with guests, so it’s critical to make those workers feel valued and respected. Thus, Four Seasons established a company culture focused on the Golden Rule: “do unto others as you would have them do unto you.” At Four Seasons, that can take many forms, including renovating the back-of-house concurrently with the front-of-house, to demonstrate an investment in employee work spaces; promoting from within; and continual employee training, says Taylor. Following the 2008/09 global recession, Four Seasons put its frontline people in charge of a “customer-centric revolution that sought to reduce costs while maintaining or improving service.” Consequently, the brand “emerged from the recession with improved customer satisfaction,” recounted Taylor, who describes the service business as “very complex” and “more art than science. “Putting core values at the front of every business decision allowed the business to thrive,” she said, pointing out that each day, at every Four Seasons property, employees have 4,000 contact points with customers.

“Putting core values at the front of every business decision allowed the business to thrive.” -Kathleen Taylor, former chief executive officer of Four Seasons Hotels and Resorts and current chairman of Royal Bank of Canada (RBC).

NE W S

BR I E FS

Ho[s]tels grow in Europe EUROPE—European hostel companies are moving to standalone rooms to appeal to a wider range of guests. Hotel News Now reported Germany’s A&O Hostels, the United Kingdom’s Generator Hostels and Italy’s Plus Hostels have converted old factories and schools that feature individual rooms alongside traditional shared rooms. “Traditional hotel companies want to increase direct booking and minimize impact from online travel agencies, so these hostel-hotel groups are especially important,” Harry Douglass, senior associate in business consultancy HVS’ London office, told Hotel News Now. Carl Michel, executive chairman of Generator Hostels, told Hotel News Now the demographic of a European backpacker is changing. “Classic backpackers are more likely found in Bolivia or Vietnam, while Europe is increasingly seeing a more affluent youth traveller, travelling with a wheelie-bag rather than a rucksack,” Michel said.

LGBT tourism initiative TORONTO—Travel Gay Canada is conducting an LGBT tourism development initiative in four Ontario locations: St. Catharines, Kingston, Price Edward County and Sault Ste. Marie/Algoma. The initiative—which received funding support from the Ontario Ministry of Tourism, Culture and Sport—will help destinations prepare for and serve the LGBT travel market and include diversity training, awareness programs, marketing and promotions. “These destinations are well positioned to attract the LGBT market,” Darrell Schuurman, executive director of Travel Gay Canada, said in a statement. “Building on the destinations’ strengths, we presented each region with recommendations on how the communities and local businesses can further attract and welcome LGBT visitors.” According to Travel Gay Canada, the North American LGBT market spends more than $70 billion on travel annually. Travel Gay Canada has developed the “LGBT Travel Market Guide & Development Toolkit” to assist destinations in becoming market-ready.

Meetings by the hour VANCOUVER—The St. Regis Hotel in Vancouver has launched hourly meeting room rates within a fully serviced on-site space. The rooms support business travellers with free Wi-Fi, worldwide long-distance calls and faxes, bottled water and an LCD TV with videoconferencing and plug-andplay media capabilities. “Many travellers are looking for shorter meeting room bookings to suit their streamlined schedules,” St. Regis Hotel general manager Jeremy Roncoroni said in a statement. “Hourly access to an onsite space will help them when they need to host interviews, in-person meetings or videoconferences.

CORRECTION Canadian Lodging News spelled Alex Buenafe’s surname incorrectly in an article about his work with CESO in the June issue. CLN regrets the error.

www.canadianlodgingnews.com

4 | c

CANADIAN LODGING NEWS

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 Don Douloff ext. 232 ddouloff@canadianrestaurantnews.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

Comm e n t By Colleen Isherwood, editor

How unhotels affect the market “If Dick Van Dyke had a love nest ...” So begins the description of a West Toronto retro flat on the subway, available to travellers for just $75 per night in June on Airbnb. Here’s the description: “A cool and cosy private apartment in an amazing neighbourhood. Steps from the subway! Separate entrance, private kitchen and bathroom with double bed and a sofa bed. Great for a couple or a family. See you soon!” Is this a better deal than the standard hotel room at an economy brand you could get in Toronto for the same price? Airbnb, then called Air Bed & Breakfast, originated when roommates Brian Chesky and Joe Gebbia could not afford the rent for their loft in San Francisco. They made their living room into a B&B, accommodating three guests on air mattresses and providing homemade breakfast. From these simple beginnings, they added a third partner and founded Airbnb in 2008. Airbnb runs on a marketplace platform model where it connects hosts and travellers and enables transactions without owning any

rooms itself. Airbnb is now getting too big to ignore. According to Wikipedia, it is a website for people to rent out lodging with over 500,000 listings in 33,000 cities and 192 countries. The Airbnb website numbers are slightly lower—28,000 cities and 190 countries. Either way, the numbers are substantial. In April 2014, the company closed on an investment of $450 million by TPG Capital at a valuation of approximately $10 billion. As Jeremy Warner wrote in the U.K.-based Telegraph, with that valuaton, Airbnb is “worth more than both Hyatt Hotels and Britain’s InterContinental Hotels, both of which have a stock market value of about $8 billion.” Airbnb is not the only player in this field. HomeAway, another such site that operates out of the U.S., boasts 950,000 listings including 297 in Toronto, 347 in Vancouver and 484 in Montreal. There is also a more upscale British counterpart, One Fine Stay which bills itself as “the unhotel” operating only in New York, Los Angeles, Paris and London.

Certainly, the phenomenon has caught the attention of Steve Joyce, president and CEO of Choice Hotels International. “We have tended to think of ourselves as pure lodging players and the reality is that this isn’t the case anymore,” he told Sean Downey of Lodging Magazine in an interview. “We’re in a technology distribution environment that is fraught with opportunity and peril. And there are potential new businesses that come from what we do that are popping up all over. In the case of Airbnb and HomeAway, we didn’t identify the segment, and we didn’t go after it. So we need to be more cognizant of emerging trends.” Unlike traditional hotels, Airbnb doesn’t own any inventory, but grows by increasing the number of hosts and travellers and matching them with each other. Most complaints have come from hoteliers rather than hosts or travellers. Hoteliers object to the uneven playing field—taxes for private homes are much lower than for hotels, and residences operate outside of health, life safety, insurance and other laws that apply to hotels. “[These businesses] have started to move mainstream,” Joyce told journalists at the recent Choice Hotels International conference. “They can’t ignore life safety and they have to pay taxes, but we’re looking at why they’re doing it and we’re not. We are looking at different business models and what they are doing is interesting. They’re very bright people and have attracted a lot of capital.”

spot lig h t By Larry Mogelonsky, P.Eng. www.lma.ca

Publisher Steven Isherwood ext. 236 sisherwood@canadianlodgingnews.com

Volume 11 No. 6 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. Brian Leon, Choice Hotels Canada Inc. Robin McLuskie, Colliers 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

Have guest reviews replaced expert appraisals? How do online, peer-generated reviews affect the impact of the traditionally established Forbes star rating and AAA diamond rating systems? For one, does the average consumer these days still check up on the annual reporting of star and diamond ratings? Do they know the criteria that distinguish each class? Most importantly, is achieving a certain status on either Forbes or AAA a surefire means to boost sales, or is it a bygone hallmark of prestige? People have a vague notion of what constitutes a two-star or a four-star hotel, but nowadays the specifics are unknown. Nor is it a top of mind concern when booking online where factors such as price, location and peer reviews all play drastically larger roles. As we marginalize the professional authorities, everyday tourists have picked up the slack in terms of regulating the acclaim each property receives. But are they ready? Sometimes the customer isn’t right, and we need professional critics front and centre to remind guests of true hospitality standards.

Room rate the primary distinguisher Part of the problem is how online travel agencies and third-party review sites depict brands. With the same basic design given to each page no matter what the property or the region, these websites focus all the attention on price. Room rate becomes the primary, and sometimes the only, distinguisher, and as we all know, when you rely solely on price, loyalty becomes exceedingly elastic. Moreover, it’s easy to see how little emphasis these websites give to displaying the Forbes or AAA ratings. Take TripAdvisor for example, the world’s foremost third-party reviewer. You search a hotel and the star rating appears beside the name, but each star icon is a dull charcoal gray and in a shrunken, barely perceptible size. What’s given far more focus is the website’s internal critique system, with its own devoted block on the top right of each page, sparsely filled with large fonts

“

Does the average consumer these days still check up on the annual reporting of star and diamond ratings? Do they know the criteria that distinguish each class? Most importantly, is achieving a certain status on either Forbes or AAA a surefire means to boost sales, or is it a bygone hallmark of prestige? —Larry Mogelonsky

”

in a green hue that pops against the white background.

Star ratings all but sidelined Give it a glance; the star rating is all but sidelined, even if it is right before your eyes. With these sorts of visual cues training the eyes to disregard the more ‘official’ scores, it’s easy to see why peer reviews garner all the interest. So, why do we still need professionals? First, they have much more experience visiting a diverse range of hotels around the world. In most cases, excluding frequent business travellers or travel writers, guests are the opposite, journeying up to five times a year. Second, guests are more likely to rate a stay based on rudimentary property features, how the staff treated them and the narrow scope of amenities they used over the course of a brief stay. Professionals, on the other hand, see the big picture. They’re armed with a checklist; guests are armed with emotions. There’s no consistency to guest criticisms, which is where the experts must play a regulatory role. The average guest might give a property a top score because the front desk staff treated them nicely on top of free water bottles and WiFi. Such a review excludes judgment on such

specifics like the availability of a 24-hour bellman, the number of amenities in the bathroom, the security details or the food quality. Experts have training, experience and a list to help them pass impartial judgment on the entire property. Or is this not important anymore?

All properties on equal rating scale Another qualm is that online hotel review sites put all properties on an equal rating scale, regardless of whether they are in the same class grouping as defined by Forbes or AAA. What happens when a Forbes-rated two-star hotel receives an equivalent number of positive reviews on a third-party site as a five-star property? Is a consumer to infer that both will offer the same outstanding experience and similar levels of service quality? The real solution is branding. No matter how the Internet changes consumer behavior, you have to educate consumers on what your brand stands for so that they know about your unique product offerings even before they start their research. Start by doing whatever you can to express the exceptional aspects of your brand within these third-party sites using elegant photography and robust property descriptions. This will help viewers automatically identify what category a hotel belongs in (luxury, business, resort, economy, boutique, etc.). I know I’m biased in this department, but I can’t help but mention the overall importance of advertising and marketing in this struggle. Good branding plays a huge role in commanding a higher price for nearly any product, and it all begins with the image you project to the world. On that note, I ask you: what are your solutions? Or, is this even a problem? Larry Mogelonsky (larry@lma.ca) is president and founder of LMA Communications Inc. (www. lma.ca). His latest book titled Llamas Rule and his first book Are You an Ostrich or a Llama? are available at Amazon and Barnes & Noble.

www.canadianlodgingnews.com

J U LY 2 0 1 4

| 5

Curio—a new brand for Hilton

Jim Holthouser, Hilton.

MCLEAN, VA—It’s been all hands on deck for the past several years as Hilton Worldwide focused on getting its brands exported and established in different parts of the world. Now, the company is turning its attention to the many independent hotels that could benefit from Hilton’s sales and marketing engine. Last month, company president and CEO Chris Nassetta announced that Hilton Worldwide would launch Curio—A Collection by Hilton. Later this year, the company will launch a lifestyle brand. Both initiatives are aimed at bringing independent hotels under the Hilton umbrella.

“We’ve been asked by a lot of our owners to do this,” Jim Holthouser, executive vice president global brands for Hilton Worldwide told CLN. “A lot of them have independent hotels.” Created for travellers who seek local discovery and authentic experiences, Curio will be a carefully selected, global collection of distinctive four to five star hotels. “Were looking for assets in the upper upscale tier who want to stay independent, keep their own identity and personalties and be as unique as they want,” said Holthouser. “They can use HHonors, sales and our online resources to power independent hotels,” he said. “They can access our supply management arm—Hilton can get soap and cleaning supplies with our 4,100 hotels a lot cheaper than one stand-alone property.” Hilton gets better rates from OTAs as well. “For us, it’s a new stream of revenue. These hotels have very faithful followers. Once they get signed on with HHonors, when they’re not staying at their one favourite independent hotel, they can take advantage of Hamptons, Homewoods and DoubleTrees. This can really help us from a customer standpoint.” Holthouser noted that Hilton has sized the market carefully—in North America and the larger European cities, they have identified 1,500 hotels that are unaffiliated and could fall

into the Curio criteria. In Canada, based on STR data, there are more than 1,200 properties, with about 60 that could fit within Curio Collection’s parameters. Vancouver and San Francisco are two of the markets Hilton is looking at for Curio Collection properties. “They are high barrier-to-entry markets. It’s hard to get newly built hotels, though there can be the occasional DoubleTree or Hilton conversion. “All of a sudden, [independents can] affiliate with other good quality hotels—we see it as helping us get into very high-barrier urban and resort areas in a non-traditional way,” Holthouser said. Toronto and Montreal are also on Hilton’s radar for Curio Collection properties. Specifically, Hilton is looking for established, well-regarded, well-run assets. In most cases the properties would be franchisee run and managed, although on occasion Hilton would manage the property.

Worldwide potential Holthouser says there has been a lot of interest in the Middle East, and he sees Curio as a real global brand. “In North America, one third of the hotels are still independent; in Europe it’s closer to 60 per cent; and in Asia 50 per cent of the hotels are unbranded.

Designed for a better bottom line. Set yourself apart... Become an owner in Microtel by Wyndham, an 11 time award winner for top guest satisfaction in its’ segment.

Chris Hunter Director of Development

a division of Superior Lodging Corp.

chunter@masterbuilthotels.com 403-776-8892 www.MasterBuiltHotels.com

Now Open in: Blackfalds AB, Estevan SK, Lloydminster SK, Weyburn SK, Timmins ON Coming soon to 75 locations across Canada.

Artist’s rendition of SLS Las Vegas.

“There are a lot of really cool assets and they want to be part of us. I can’t wait to make them available, especially to HHonors customers.” While Hilton hasn’t set any target numbers, and will grow the brand based on interest and demand, Holthouser said it would realistically grow to a couple hundred hotels over the next five to ten years.

What makes Curio different Curio will be much tighter and more consistent than other soft brands, Holthouser said. “Marriott is a formidable competitor, but Autograph is a hodgepodge of boutique and luxury hotels—from 75 rooms to huge. It’s a collection of many things.” The Curio Collection will consist of urban and resort properties with more than 200 keys in the upper upscale segment.

“If the property is smaller, boutique or edgier, it will fit with our lifestyle brand. “The customer will have a much better understanding of what they are getting—it will be much better defined. “The brands will stay in their own swim lanes—they will be physically different but will have common denominators—the amenities of a certain brand.” Hilton also announced the first hotels to join the new brand. Letters of intent have been signed for the following properties: SLS Las Vegas Hotel & Casino; The Sam Houston Hotel in Houston, Texas; Hotel Alex Johnson in Rapid City, S.D.; The Franklin Hotel in Chapel Hill, N.C.; and a soon to be named hotel development in downtown Portland, Ore.

6 |

www.canadianlodgingnews.com

CANADIAN LODGING NEWS

Motorcycle-friendly properties

Biker-friendly program at Best Western. Photo courtesy of Best Western.

By Jonathan Zettel, assistant editor VICTORIA, BC—Forget the Marlon Brando stereotype of a lawless rebel, that’s not what today’s biker is about, according to hoteliers revving up to make their properties more motorcycle-friendly. “The bikers we get in—although some of them may look interesting—they are the touring riders,” John Espley, director of marketing and communications for Accent Inns, told CLN. Espley said Accent Inns added its motorcycle friendly program as a way to provide riders a safe place to park, rest and wash up. All five Accent Inn locations in British Columbia provide secure parking with locks and covers available to loan. The locations also provide soap and rags at bike wash stations— also used by many pedal bike enthusiasts— and onsite laundry. Espley said the hotels primarily receive two types of riders: the touring rider, whose motorcycles, he noted, are prized possessions; and the off-road riders, who take advantage of British Columbia’s wooded areas.

“Just the fact that you are there trying to help them out they totally appreciate,” Espley said. “Sometimes, all it takes is what little extra can we do to help.” Accent Inns also provides local options through a program on its website called Experience Local. Accent Inns has worked with West Coast Ride to Live, a motorcycle group raising funds for prostate cancer and hosted events. First and foremost, Espley said, riders just want a safe place lock up their bikes for the night. “It’s having that safe and secure comfortable place to stay—it’s pretty simplistic— and it’s that peace of mind that they really like.” At 102 Best Western hotels across Canada, motorcycle enthusiasts can find safe parking, a wash station, and receive a 10 per cent discount off room rates. Glen MacDonell, managing director of loyalty and partnership marketing at Best Western, said groups from all over the world are coming to hotels as motorcycle touring becomes more popular globally. MacDonell said a group of 30 from France

is booked for what he called a “very significant” trip to visit five states and stay in 19 different Best Western hotels. “It is a group that likes to travel and, especially when you start looking at those that do travel, they are typically more affluent— they are out there enjoying the lifestyle on the weekends and have different jobs during the week,” MacDonell said. The international hotel teamed up with Harley Davidson in 2006 to launch its bikerfriendly program. Part of the partnership sees Harley Davidson cleaning products used at washing stations and travellers can use Best Western Bike Rewards to purchase Harley Davidson memberships, among other in-house perks such as free rooms. The program, he said, has been launched internationally with many locations in places such as Turkey. “Most of the folks that are active riders, they have incredible motorcycles and take meticulous care of them,” MacDonell said. “It’s a prized possession and their focus is being on the road and that’s a perfect fit for our traveller.”

Toronto’s Windsor Arms: An oasis in downtown Toronto By Katherine McIntyre TORONTO—Elegant and steeped in history, Toronto’s Windsor Arms Hotel could be at home in any cosmopolitan European city. Yet there are plenty of Torontonians who have not discovered this little gem, tucked away close to Bloor Street’s fashion mile. Nevertheless, this oasis of gentility is well known to heads of state, politicians and movie stars who prefer its unique charm to the large downtown hotels. The original hotel was built in 1927 by William Arthur Price, a noted hotelier of the era, and designed by architect Kirk Hyslop to blend with the neo-Gothic style buildings of its close neighbour, the University of Toronto. For many years, this small, luxurious, red brick hotel with a reputable dining room—it entered the culinary scene in 1966—and a refined tea room was designated as an historic property and had flourished. But by 1991, the hotel had lost its lustre and closed. Then in the middle of the 1990s, George Freidman, a well-known developer, discovered

the property and planned to use it as a building site for condominiums. Captivated by its charm and history, he changed his mind and is quoted as saying, “I loved the old hotel and I saw that Toronto was the only city of its size in North America without a small luxury hotel.” In 1999, he scrapped his plans to use the hotel as a building site. Instead, by balancing old world charm with modern amenities, he decided to return the Windsor Arms Hotel to its original glory. He set to work and commissioned architects Page + Steele to design the renovation. The original exterior characteristics, including the stained glass window facing St. Thomas Street and the stone portico and vestibule, were retained. Every other aspect of the hotel was re-designed to include seven very luxurious guestrooms and 21 lavish guest suites. No room is smaller than 500 square feet and range in size up to 1,500 square feet. On the top floor, there’s an elegant spa with a saltwater pool and treatment room. A large terrace with a panoramic view of Toronto

completes the rooftop expansion. On the ground floor the Tea Room—decorated in shades of purple and mauve—holds a whimsical collection of ladies’ hats from a bygone era. Busy women can don a hat and play ‘Let’s pretend we are ladies that lunch.’ The rest of the ground floor has been given over to the Courtyard Café, Club 22, the condominium reception desk and the hotel’s most recent restaurant. The Living Room is a comfortable upscale restaurant designed by Toronto-based Jacques Dinel and is decorated with original British print art and furnished with oversized chesterfields and leather seating. Guests enjoy comfort food and more than 60 local and draft beers plus an international wine selection. The Windsor Arms Hotel keeps marking its place as a quiet but very personal refuge for travellers who enjoy the best accommodation and hospitality in Toronto. Windsor Arms Hotel 18 St Thomas St., Toronto. 416- 971-9666.

J U LY 2 0 1 4

| 7

www.canadianlodgingnews.com

Memorable Meetings from Mark McEwan By Colleen Isherwood, editor TORONTO—Self-confessed buffet hater Mark McEwan has launched Meetings by McEwan at The Hazelton Hotel, a venture that pairs the hotel’s luxury and attentive service with the celebrity chef’s gourmet food. The concept includes a buffet with a difference—it is one he actually likes. Less is more. Keep it simple. These watchwords, which McEwan has applied to other ventures during a career that spans restaurants, retail and celebrity chef/TV personality status, apply to the buffet, part of the program designed for meetings, as well. “I like the format of the buffet, but I don’t usually like the food,” said McEwan at a lunch to introduce the concept to the media in early June. “Here, we reflect the current menus in the restaurant. We have a nice balance to the table and follow the seasons with our produce. The word buffet, has a new meaning—things are really fresh, they’re all hand made. The selections are a very comfortable representation of the restaurant and we do it in a meeting format.” Items served at the June 5 lunch included tomato and watermelon salad with feta, vin cotto and basil; heirloom carrot salad with almond granola, avocado, horseradish, buffalo milk yogurt and shallot dressing; sweet pea crostini with chopped

egg and caciocavello; seared organic salmon with du puy lentils, green apple, baby spinach and crème fraiche; ricotta gnocchi with marinara and reggiano; assorted nigiri and sashimi with wasabi and ginger; seasonal fruit, housemade cookies; with freshly brewed coffee, decaf and tea, housemade lemonade and iced tea. Meeting planners have a choice of gourmet power breakfasts and working lunch options, along with unique coffee breaks that are included in all meeting packages. Meeting rooms can accommodate up to 40 people. They include the 25-seat Hollywoodstandard Silver Screening Room, The Yorkville Room, The Neil Young Room (a private area at the back of ONE Restaurant decorated with photos of the iconic singer/songwriter) and the Executive Boardroom. Meeting profiles have changed in recent years, said Nancy Munzar Kelly, general manager of the Hazelton Hotel. “The length is shorter and often dinners are not included. Some hotels have signature chefs, but usually they are very separate from the catering department. Mark and his team use the same kitchen for the meetings, and it’s all designed at the level all of Mark’s restaurants. “The concept was introduced in April, and there’s been tremendous excitement, especially among meeting planners who tend to book the same rooms with the same food. The buffet is pleasing to the eye and in the forefront of the Toronto restaurant/ catering scene.”

The Hazelton Hotel Yorkville meeting room.

Chef Mark McEwan.

Seared salmon with du puy lentils, green apple, baby spinach and crème fraiche.

A BETTER PROPERTY. AN EVEN BETTER OPPORTUNITY. Choice Hotels® has redefined and redesigned our Comfort Inn® prototypes around what guests value and developers need. With you as our architects, we created a new prototype to maximize space, materials, human resources and décor at a low cost with a single goal in mind: attract more guests. It's a design that will help you provide a higher-end experience, without a higher-end price. So focus your money where it matters most. Build now and experience the benefits that come with Choice Hotels.

Call 905.206.7316 or go to ChoiceHotelsFranchise.ca to learn more

ChoiceHotelsFranchise.ca

Open for Opportunity

www.canadianlodgingnews.com

8 |

CANADIAN LODGING NEWS

CURRENT TRENDS IN BEDDING, BED DECOR AND MATTRESSES—AND MEASURES HOTELIERS CAN TAKE TO PROTECT THEIR SLEEP INVESTMENT. BY DON DOULOFF

L Photo courtesy of Eden Textile.

egendary playwright George Bernard Shaw once remarked that “the great advantage of a hotel is that it is a refuge from home life.” While Shaw’s statement rings true, it’s also true that guests’ sleep experience should equal, if not surpass, that which they enjoy at home. “Bed comfort is really at the very top of guest satisfaction,” Robert Bailey, principal of Vancouver-based Robert Bailey Interiors, tells CLN. “The bed is really one of the most important elements in hotel decor. Most often it is the largest element in

the room. It has to reinforce the style of the room and hotel, not only in terms of its bed dressing but also in terms of the way it is made—casual with a puffy duvet; [or] formal with a sharply folded top sheet/blanket, et cetera.” Bailey, who did design work for OPUS Vancouver hotel, says a kingsize bed with pillow top is “pretty much expected in all room types.” When it comes to bed frames and headboards, Bailey says the trend is to upholstered bed heads, in leather or faux leather, which are clean and easy to maintain and offer comfort for the guest while they’re reading

or watching TV. “Functional upholstery keeps its appearance and looks new longer,” he adds. Also seen in hotels are beds sitting on a raised platform—instead of a box spring with a metal bed frame—without a bed skirt, says Judy Henderson, principal and owner of Inside Design Studio Inc., a Vancouver-based firm responsible for between 50 and 60 hotel renovations. She says platform beds are also easy to clean, feature a more residential look and can be finished either in wood or upholstered box spring covers. “It is a modern detail and makes the bed appear to float in the room.”

says Elizabeth Hueston, director of corporate accounts and marketing at Sysco Guest Supply Canada Inc. The printed pattern supplies the decorative element “and the hotelier saves the cost of a scarf as well as the labour and laundry costs associated with that item.” Hueston says Sysco’s customers are looking at heavier-weight decorative top sheets that drape well on the bed. Higher-end luxury hotel brands usually prefer 100-per-cent cotton bed sheets, even though they’re costlier to buy and wash than cotton blends and wrinkle more. Luber says this is because natural-fibre sheets are more breathable and are a guestpleaser. Preferred thread counts, at higher-end properties, range from 200 to 400. The comparative ease of launder-

ing and reduced wrinkling makes cotton blends (with, for instance, polyester) more attractive for chains and mid-level hotel brands, she notes. During the past 12 to 18 months, there has been a growing trend among hoteliers “toward increasing the utility and efficiency of accent items,” says Michael Starrett, vicepresident and general manager of Eden Textile, an Edmonton-based company specializing in bed linens and mattresses. One example is the 100-percent polyester top sheet—either in plain white, in a decorative pattern or with the accents printed or woven right into the sheet—offering a clean, contemporary and customizable look, says Starrett. “The polyester construction not only means that it holds up very well against an

� BEDDING � “White bedding for a hotel is essential, sometimes detailed with piping or a contrasting flange,” says Bailey. “White is also the most functional choice for the hotel in terms of laundry service. It has to be pristine and send a message of detailed care for the guest.”

Coast Inn of the North Jacuzzi Suite.

Heidi Luber, president and owner of Lubertex, a Montreal-based supplier of bedding and bedding supplies to the hotel industry, also says white reigns supreme, since it’s easier to launder and boasts a clean, fresh look. But while decorative sheets are usually white, they can also sport a pattern such as jacquard or stripes, she says. Triple sheeting, which employs multiple layers of sheets, blankets and bedspread-like covers, is common. Triple sheeting with a clean tuck on beds is popular and printed top sheets are a way to create a nice look while eliminating the need for a scarf,

aggressive laundering cycle, but also resists both stains and wrinkling, saving time and lowering costs,” he says. “Over the last several years, hotels have been buying more upperend bedding products, including pillow tops and euro top products,” says Chris McKeough, director of sales, hospitality, for mattress and bedding manufacturer Simmons Canada. He adds this is happening at luxury and full-service hotels and also at limited-service properties “looking to improve their beds.” Henderson says custom bedding prints are trending. Hotels can have their logo or custom brand design printed on the duvet cover, pillow or top sheet, she says. Properties can still have white bedding, but with texture and graphics that can withstand repeated washing.

J U LY 2 0 1 4

| 9

www.canadianlodgingnews.com

� MATTRESSES � Many hotels, including “a few national chains,” are switching back to mattresses featuring the two-sided, easy-flip construction, rather than the onesided, no-flip construction which was introduced six to eight years ago and experienced rapid growth, says Christine Pella, national accounts, Serta Hospitality Canada. “Hoteliers are finding now they want to be able to flip the bed, and the cost savings over such a long period of time are not worth losing the option,” says Pella, who adds that if the beds are flipped once a year, they will last twice as long and noted that it’s easier to lift and tuck sheets into two-sided mattresses. “We are starting to see more products with specialty foams, such as memory foams and foams that are gel-infused,” says McKeough. Hueston says many of Sysco’s customers are purchasing micro-gel mattress pads with fitted skirts—offering the luxurious feel of a pillow top mattress pad—when their mattresses are not at the point of replacement but do need to be refreshed. Taking guest comfort to a new level is the Four Seasons Hotel St. Louis, which in March announced that it would be introducing, in phases, during the next three years, a fully customizable bed. Featuring a mattress system developed by Four Seasons in partnership with Simmons, the bed will offer guests a choice of three different levels of firmness and a variety of pillows and bedside amenities. Some hotel brands have created their own signature mattress, says Henderson, who cited Westin’s Heavenly Bed as an example. Hotels are also selling their branded mattresses to guests for home use.

Simmons bedding.

� PROTECTIVE MEASURES �

Zip-up mattress encasements are gaining traction as hotel management takes measures to protect this key investment, according to Marc de Grave, vice-president of business development, Protect-A-Bed Canada. “As awareness of sleep environment hygiene grows, hotel owners and operators are becoming increasingly convinced of the need to protect mattresses and pillows against dust mites and bed bugs,” says de Grave. “Hoteliers save cleaning and labour costs and secure their mattress warranty by protecting their assets from human damage, stains

Abell Pest Control’s climb-up protector.

and deterioration. Encasements also allow the property to recycle mattresses at the end of their life cycle, which contributes to the hotel’s sustainability objectives.” De Grave says hotel customers are, as a first step, also purchasing waterproof mattress protectors. In addition to mattress encasements, Mike Heimbach, director of business development and marketing, Abell Pest Control, says box spring encasements are showing up in hotel beds. If left on, unopened, for six months, mattress and box spring encasements will contain any bedbugs

that may be lurking within, he says. By the six-month point, the bedbugs typically die, making extermination quicker and less expensive and also eliminating the need to replace the mattress. As an added protective measure, hoteliers are also employing pillow encasements, which Heimbach says don’t affect guests’ comfort.

Protect-A-Bed’s Allerzip Smooth Mattress.

� BED DECOR � On the bed top, Bailey reports that “faux fur or wool bed throws are often used to add decor or colour interest and add to the feeling of ‘home away from home’.” Luber says throw blankets, placed at the end of the bed and often sporting accent colours tied into the bed or room decor, are finding favour.

Sysco Guest Supply Connoisseur Walnut.

Decorative accents such as scarves and pillows “providing a pop of colour” on white beds are a popular look, says Hueston. “Bed scarves and decorative pillows are now available in fabrics with some very interesting textures and colour blends that create a subtle, yet modern multidimensional look.” Programs providing a selection of soft and firm pillows on each bed “are very popular with many of our hotel chain partners,” she says. Some higher-end properties will replace bed scarves with more textural throws and blankets to create both colour and comfort and a more luxurious look, says Henderson, who adds that toss pillows also provide comfort and colour. Four Seasons St Louis Arch Suite Bedroom.

REMOVABLE CADDY

INDUSTRY-LEADING DURABILITY

WATER-REPELLENT FABRIC

INTRODUCING QUICK CART LEARN MORE AT RUBBERMAIDCOMMERCIAL.COM

The Rubbermaid Executive Series Quick Cart is the industry’s most durable mobile cart solution. Constructed with high-performance materials and treated with Teflon ® fabric protector to repel water, oil, and stains, this compact cart withstands rigorous daily use. For the most durable mobile cart solution with a professional, discreet appearance, upgrade to the Executive Series Quick Cart today.

Teflon® is a registered trademark of DuPont used under license by Rubbermaid Commercial Products LLC.

CanadianLodgingNews_QCAd_10.75x14.indd 1

6/13/14 9:36 AM

Comfort Inn - Mont-Laurier QC

Homewood Suites Halifax

Franchise Report annual list of franchise properties, including statistics, contacts and costs. researched by: peter elliott Aloft Hotels

(STA) 123 Queen St. W., Toronto, ON, M5H 2M9 www.alofthotels.com Year established: 2008 Franchising contact: Scott T. Duff t: 416-947-4863 F: 416-947-4975 e-mail: scott.duff@starwoodhotels.com Units (QUe): 1 Units (ont): 1 Units (West): 1 total Units (can): 3 total rooms (can): 410 Franchise Fee: $60,000 roYaltY Fee: 5.50% advertising Fee: 4.00% expansion notes: Aloft Calgary University opened April, 2014. Ascend Collection

(CHC) 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 www.choicehotels.ca Year established: 2009 Franchising contact: Brian Leon t: 905-206-7343 F: 905-624-7796 e-mail: franchising@choicehotels.com Units (atl): 3 Units (QUe): 2 Units (ont): 1 Units (can): 6 total rooms (can): 443 Franchise Fee: $30,000 roYaltY Fee: 4.00% advertising Fee: 1.25% expansion notes: Les Suites Victoria in Gatineau, QC opening in July, 2014. Autograph Collection

(MAR) 2425 Matheson Blvd, Suite 100, Mississauga, ON, L4W 5K4 www.marriott.com Year established: 2010 Franchising contact: Michael Beckley t: 905-366-5200 F: 905-366-5220 e-mail: michael.beckley@marriott.com Units (atl): 1 total Units (can): 1

total rooms (can): 233 Franchise Fee: $60,000 roYaltY Fee: 5.00% advertising Fee: 1.50% Baymont Inns & Suites (WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.baymontinns.com Year established: 1974 Franchising contact: Peter Lee t: 604-271-8118 F: 604-271-8116 e-mail: peter.lee@wyn.com total Units (can): 0 total rooms (can): 0 Franchise Fee: $26,000 roYaltY Fee: 5.00% advertising Fee: 3.50% Best Western International Canada

6557 Mississauga Rd., Unit B, Meadowvale Court 1, Mississauga, ON, L5N 1A6 www.bestwestern.com Year established: 1946 Franchising contacts: Gene Conklin has BC, AB, SK, Steve Hedington looks after MB, ON, QC, Jack Barry has the Atlantic t: 905-816-4787 F: 905-816-4783 e-mail: steve.hedington@bestwestern. com; gene.conklin@bestwestern.com; jack. barry@bestwestern.com Units (atl): 16 Units (QUe): 14 Units (ont): 61 Units (West): 106 total Units (can): 197 total rooms (can): 18,430 Franchise Fee: $56,000 roYaltY Fee: $55,626 for 100 rooms advertising Fee: $14,148 for 100 rooms expansion notes: Opened new property in Peace River, AB recently. Has launched a new Extended Stay prototype; new build PLUS level. Cambria Hotels and Suites

1 Choice Hotels Circle, Ste 400, Rockville, MD, 20850

(CHI)

www.cambriasuitesfranchise.com Year established: 2006 Franchising contact: Glen Squires t: 902-457-1907 F: 902-457-3277 e-mail: gsquires@pacrimhospitality.com total Units (can): 0 total rooms (can): 0 Franchise Fee: $60,000 roYaltY Fee: 5.00% advertising Fee: 4.00% expansion notes: Three Cambria Hotels and Suites are under construction. Planning to open one in Calgary in 2014. This brand is now the responsibility of Maplewood, a joint venture between Pacrim and Driftwood. Canadaâ&#x20AC;&#x2122;s Best Value Inn

(VAN) PO Box 1457, Glen Allen, VA, 23060 www.canadasbestvalueinn.com Franchising contact: Kash Joshi t: 803-308-2627 F: 866-794-8924 e-mail: kjoshi@canadasbvi.com Units (atl): 4 Units (ont): 13 Units (West): 10 total Units (can): 27 total rooms (can): 1,219 Franchise Fee: $9000 roYaltY Fee: $980/month based on 60 rooms or less. advertising Fee: $12/room/month Candlewood Suites (IHG) 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 www.candlewoodsuites.com Franchising contact: Stuart Laurie t: 416-675-3366 F: 416-675-9779 e-mail: stuart.laurie@ihg.com Units (QUe): 1 total Units (can): 1 total rooms (can): 145 Franchise Fee: $50,000 roYaltY Fee: 5.00% advertising Fee: 2.50% expansion notes: First property outside of the U.S. located in Montreal, QC.

Clarion

(CHC) 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 www.choicehotels.ca Year established: 1993 Franchising contact: Brian Leon t: 905-206-7343 F: 905-624-7796 e-mail: franchising@choicehotels.com Units (QUe): 1 Units (ont): 4 Units (West): 2 total Units (can): 7 total rooms (can): 892 Franchise Fee: $35,000 roYaltY Fee: 2.50% advertising Fee: 1.25% Coast Hotels & Resorts

#900-1090 W. Georgia St., Vancouver, BC, V6E 3V7 www.coasthotels.com Year established: 1972 Franchising contact: Mark Hope t: 604-642-4102 F: 604-682-8942 e-mail: m.hope@coasthotels.com Units (West): 29 total Units (can): 29 total rooms (can): 3,639 Franchise Fee: $10,000 roYaltY Fee: 2.00% advertising Fee: 2.00% Comfort

(CHC) 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 www.choicehotels.ca Year established: 1993 Franchising contact: Brian Leon t: 905-602-7324 F: 905-624-7796 e-mail: franchising@choicehotels.com Units (atl): 20 Units (QUe): 28 Units (ont): 66 Units (West): 31 total Units (can): 145 total rooms (can): 12,168 Franchise Fee: $40,000

roYaltY Fee: 5.00% advertising Fee: 1.30% expansion notes: Five properties under development across Canada.

Comfort Suites

(CHC) 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 www.choicehotels.ca Year established: 1993 Franchising contact: Brian Leon t: 905-206-7343 F: 905-624-7796 e-mail: franchising@choicehotels.com Units (ont): 2 Units (West): 2 total Units (can): 4 total rooms (can): 365 Franchise Fee: $50,000 roYaltY Fee: 5.00% advertising Fee: 1.30% expansion notes: One property under development. Country Inns & Suites By Carlson

(CAR) 701 Carlson Parkway, Box 59159, Minneapolis, MN, 55459-8254 www.CountryInns.com Year established: 1986 Franchising contact: Sean Shannon t: 763-212-3475 F: 763-212-3401 e-mail: sshannon@carlsonrezidor.com Units (ont): 4 Units (West): 4 total Units (can): 8 total rooms (can): 661 Franchise Fee: $50,000 roYaltY Fee: 5.00% advertising Fee: 2.50% Courtyard by Marriott

(MAR) 2425 Matheson Blvd. E., Suite 100, Mississauga, ON, L4W 5K4 www.marriott.com Year established: 1983

www.canadianlodgingnews.com

12 |

Franchising contact: Michael Beckley t: 905-366-5218 F: 905-366-5220 E-mail: michael.beckley@marriott.com Units (atl): 2 Units (QUE): 2 Units (ont): 14 Units (WEst): 3 total Units (can): 21 total rooms (can): 3,835 FranchisE FEE: $75,000 royalty FEE: 5.50% advErtising FEE: 2.00% Expansion notEs: Opening Courtyards in Winnipeg, Saskatoon, Markham, ON, and Oshawa, ON, in 2014. Crowne Plaza Hotels & Resorts

(IHG) 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 www.crowneplaza.com Franchising contact: Stuart Laurie t: 416-675-3366 F: 416-675-9779 E-mail: stuart.laurie@ihg.com Units (atl): 2 Units (QUE): 2 Units (ont): 4 total Units (can): 8 total rooms (can): 1,943 FranchisE FEE: $75,000 royalty FEE: 5.00% advErtising FEE: 3.00% Expansion notEs: Has 3 hotels (822 rooms) in the development pipeline. Days Inns - Canada

(REA) 77 Bloor St. W., Suite 2000, Toronto, ON, M5S 1M2 www.daysinn.ca yEar EstablishEd: 1992

Franchising contact: Irwin Prince t: 416-966-8378 F: 416-923-5424 E-mail: irwin.prince@realstarhospitality. com Units (atl): 7 Units (QUE): 6 Units (ont): 37 Units (WEst): 51 total Units (can): 101 total rooms (can): 8,615 FranchisE FEE: $35,000+ royalty FEE: 6.50% Expansion notEs: Opening locations in Vernon, BC, Sault Ste Marie, ON, Leamington, ON, Grande Cache, AB, North Bay, ON, and Stouffville, ON, in 2014. Delta Hotels and Resorts

2300 - 77 King St. W., TD Centre, Box 118 North Tower, Toronto, ON, M5K 1G8 www.deltahotels.com yEar EstablishEd: 1962 Franchising contact: Scott Richer t: 416-874-2072 F: 416-874-2001 E-mail: scott.richer@deltahotels.com Units (atl): 9 Units (QUE): 5 Units (ont): 12 Units (WEst): 18 total Units (can): 44 total rooms (can): 11,965 FranchisE FEE: $50,000+ royalty FEE: 5.00% advErtising FEE: 1.20% Expansion notEs: Opening a new Delta in Waterloo, ON, in summer 2014; the flagship Delta Toronto in the fall of 2014; a new 150 room hotel in Thunder Bay,

ON, and a 170 room hotel in Prince George, BC, both in 2015. Doubletree by Hilton

(HIL) 7930 Jones Branch Dr., McLean, VA, 22102 doubletree1.hilton.com Franchising contact: Thomas Lorenzo t: 905-678-5446 F: 905-672-6422 E-mail: thomas.lorenzo@hilton.com Units (QUE): 1 Units (ont): 2 Units (WEst): 3 total Units (can): 6 total rooms (can): 1,408 FranchisE FEE: $75,000 royalty FEE: 5.00% advErtising FEE: 4.00% Expansion notEs: Added four properties to brand in 2014. Econo Lodge

(CHC) 5090 Explorer Dr., Suite 500, Mississauga, ON, L4W 4T9 www.choicehotels.ca yEar EstablishEd: 1993 Franchising contact: Brian Leon t: 905-206-7343 F: 905-624-7796 E-mail: franchising@choicehotels.com Units (atl): 4 Units (QUE): 10 Units (ont): 14 Units (WEst): 26 total Units (can): 54 total rooms (can): 2,805 FranchisE FEE: $25,000 royalty FEE: 4.00% advErtising FEE: 1.30% Expansion notEs: Two properties under development.

InterCon Montreal New Family Suite Tourelle Salon

Element Hotels

CANADIAN LODGING NEWS

(STA)

123 Queen St. W., Toronto, ON, M5H 2M9 www.elementhotels.com Franchising contact: Scott T. Duff t: 416-947-4948 F: 416-947-4975 E-mail: scott.duff@starwoodhotels.com Units (ont): 1 total Units (can): 1 Total Rooms (Can): 152 FranchisE FEE: $60,000 royalty FEE: 5.50% advErtising FEE: 4.00% Expansion notEs: First Canadian Element Hotel opened in Vaughan, ON, in June, 2013. Second Element will open January, 2015 in Vancouver. Hotels in Edmonton and Calgary scheduled for Summer 2016. Embassy Suites by Hilton

(HIL) 7930 Jones Branch Dr., McLean, VA, 22102 www.embassysuites.com Franchising contact: Thomas Lorenzo t: 905-678-5446 F: 905-672-6422 E-mail: thomas.lorenzo@hilton.com Units (QUE): 1 Units (ont): 1 total Units (can): 2 total rooms (can): 723 FranchisE FEE: $75,000 royalty FEE: 5.50% advErtising FEE: 4.00% Fairfield Inn & Suites by

Marriott (MAR) 2425 Matheson Blvd. East Suite 100, Mississauga, ON, L4W 5K4 www.marriott.com yEar EstablishEd: 1997 Franchising contact: Michael Beckley t: 905-366-5200 F: 905-366-5220 E-mail: michael.beckley@marriott.com Units (atl): 2 Units (QUE): 1 Units (ont): 8 Units (WEst): 3 total Units (can): 14 total rooms (can): 1,562 FranchisE FEE: $50,000 royalty FEE: 4.50% advErtising FEE: 2.50% Expansion notEs: Opening hotels in Kamloops, BC, and Barrie, ON, in 2014. Four Points by Sheraton

(STA) 123 Queen St. W., Toronto, ON, M5H 2M9 www.fourpoints.com Franchising contact: Scott T. Duff t: 416-947-4955 F: 416-947-4975 E-mail: scott.duff@starwoodhotels.com Units (atl): 2 Units (QUE): 3 Units (ont): 10 Units (WEst): 13 total Units (can): 28 total rooms (can): 4,086 FranchisE FEE: $60,000 royalty FEE: 5.50% advErtising FEE: 1.25% Expansion notEs: Four Points by Sheraton Regina, SK, opening July 2014; Surrey, BC, slated for October 2014; Moncton, NB and Sherwood Park, AB in 2015.

LEGEND CAR CHC CHI HIL IHG MAR REA STA TRA VAN WYN

Carlson Rezidor Hotels & Resorts Choice Hotels Canada Choice Hotels International Hilton Hotels & Resorts InterContinental Hotels Group Marriott Hotels & Resorts Realstar Hospitality Starwood Hotels & Resorts Travelodge Canada Vantage Hospitality Group Wyndham Worldwide

Hampton Inn/Hampton Inn & Suites (HIL)

7930 Jones Branch Drive, Suite 1100, McLean, VA, 22102 www.hamptoninn.com Franchising contact: Thomas Lorenzo t: 905-678-5446 F: 905-672-6422 E-mail: thomas.lorenzo@hilton.com Units (atl): 5

Units (QUE): 2 Units (ont): 17 Units (WEst): 15 total Units (can): 39 total rooms (can): 4,305 FranchisE FEE: $75,000 royalty FEE: 6.00% advErtising FEE: 4.00% Expansion notEs: Halifax downtown scheduled to open summer 2014. Hawthorn Suites by Wyndham

(WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.hawthorn.com yEar EstablishEd: 1986 Franchising contact: Peter Lee t: 604-271-8118 F: 604-271-8116 E-mail: Peter.lee@wyn.com total Units (can): 0 total rooms (can): 0 FranchisE FEE: $40,000 royalty FEE: 5.00% advErtising FEE: 2.50% Hilton (HIL) 7930 Jones Branch Dr., Ste 700, Mclean, VA, 22102 www.hilton.com Franchising contact: Thomas Lorenzo t: 905-678-5446 F: 905-672-6422 E-mail: thomas.lorenzo@hilton.com Units (atl): 1 Units (QUE): 4 Units (ont): 6 Units (WEst): 4 total Units (can): 15 total rooms (can): 5,456 FranchisE FEE: $80,000 royalty FEE: 5.00% advErtising FEE: 4.00% Hilton Garden Inn

(HIL) 7930 Jones Branch Dr., Ste 700, Mclean, VA, 22102 www.StayHGI.com Franchising contact: Thomas Lorenzo t: 905-678-5446 F: 905-672-6422 E-mail: thomas.lorenzo@hilton.com Units (atl): 1 Units (QUE): 2 Units (ont): 14 Units (WEst): 4 total Units (can): 21 total rooms (can): 3,255 FranchisE FEE: $60,000 royalty FEE: 5.50% advErtising FEE: 4.30% Holiday Inn Express

(IHG) 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 www.hiexpress.com Franchising contact: Stuart Laurie t: 416-675-3366 F: 416-675-9779 E-mail: stuart.laurie@ihg.com Units (atl): 8 Units (QUE): 5 Units (ont): 33 Units (WEst): 40 total Units (can): 86 total rooms (can): 8,853 FranchisE FEE: $50,000 royalty FEE: 6.00% advErtising FEE: 3.00% Expansion notEs: Opening hotels in Spruce Grove, AB, and Fort St. John, BC, in the fall of 2014. Holiday Inn Hotels & Resorts

(IHG) 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 www.ihg.com Franchising contact: Stuart Laurie t: 416-675-6644 F: 416-675-9779 E-mail: stuart.laurie@ihg.com

J U LY 2 0 1 4

Units (Atl): 4 Units (QUe): 7 Units (Ont): 27 Units (West): 27 tOtAl Units (CAn): 65 tOtAl ROOms (CAn): 11,865 FRAnChise Fee: $50,000 ROyAlty Fee: 5.00% AdveRtising Fee: 2.50% expAnsiOn nOtes: Opening a new hotel in London, ON, in the fall of 2014. Home2 Suites by Hilton

(HIL) 7930 Jones Branch Dr., Suite 700, McLean, VA, 22102 www.home2suites.com yeAR estAblished: 2011 FRAnChising COntACt: Thomas Lorenzo t: 905-678-5446 F: 905-672-6422 e-mAil: thomas.lorenzo@hilton.com tOtAl Units (CAn): 0 tOtAl ROOms (CAn): 0 FRAnChise Fee: $50,000 ROyAlty Fee: 5.00% AdveRtising Fee: 3.00% expAnsiOn nOtes: First Home2 Suites to debut in West Edmonton in 2014. Homewood Suites by Hilton

(HIL) 7930 Jones Branch Dr. Ste 700, McLean, VA, 22102 www.homewoodsuites.com FRAnChising COntACt: Thomas Lorenzo t: 905-678-5446 F: 905-672-6422 e-mAil: thomas.lorenzo@hilton.com Units (Atl): 1 Units (QUe): 1 Units (Ont): 11 Units (West): 2 tOtAl Units (CAn): 15 tOtAl ROOms (CAn): 1,725 FRAnChise Fee: $75,000 ROyAlty Fee: 5.50% AdveRtising Fee: 3.50% expAnsiOn nOtes: Five new Homewoods in 2014; Ajax, ON, Hamilton, ON, Waterloo, ON, Calgary Airport, Winnipeg Airport. Hotel Indigo

(IHG) 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 www.hotelindigo.com FRAnChising COntACt: Stuart Laurie t: 416-675-3366 F: 416-675-9779 e-mAil: stuart.laurie@ihg.com Units (Ont): 2 tOtAl Units (CAn): 2 tOtAl ROOms (CAn): 226 FRAnChise Fee: $60,000 ROyAlty Fee: 5.00% AdveRtising Fee: 3.50% expAnsiOn nOtes: Hotel Indigo has one hotel (153 rooms) in the development pipeline. Howard Johnson Canada

(WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.hojo.com yeAR estAblished: 2007 FRAnChising COntACt: Peter Lee t: 604-271-8118 F: 604-271-8116 e-mAil: peter.lee@wyn.com Units (Atl): 7 Units (QUe): 6 Units (Ont): 29 Units (West): 19 tOtAl Units (CAn): 61 tOtAl ROOms (CAn): 4,283 FRAnChise Fee: $35,000 ROyAlty Fee: 4.50% AdveRtising Fee: 4.00% InterContinental Hotels &

Resorts (IHG) 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 www.intercontinental.com

www.canadianlodgingnews.com

yeAR estAblished: 1952 FRAnChising COntACt: Stuart Laurie t: 416-675-3366 F: 416-675-9779 e-mAil: stuart.laurie@ihg.com Units (QUe): 1 Units (Ont): 2 tOtAl Units (CAn): 3 tOtAl ROOms (CAn): 1,151 FRAnChise Fee: $75,000 ROyAlty Fee: 5.00% AdveRtising Fee: 3.00% Knights Inn Canada Franchise Systems Limited

(FUL) 101-2904 South Sheridan Way, Oakville, ON, L6J 7L7 www.knightsinn.ca yeAR estAblished: 2007 FRAnChising COntACt: Rick Keene t: 416-361-1010 F: 905-390-2977 e-mAil: rick.keene@fhfsl.ca Units (Atl): 2 Units (Ont): 21 Units (West): 8 tOtAl Units (CAn): 31 tOtAl ROOms (CAn): 1,200 FRAnChise Fee: $5,000 ROyAlty Fee: 3.00% AdveRtising Fee: 2.00% La Quinta Inns & Suites

909 Hidden Ridge Suite 600, Irving, TX, 75038 www.LQ.com yeAR estAblished: 1968 FRAnChising COntACt: Rajiv Trivedi t: 214-492-6602 F: 214-492-6553 e-mAil: rajiv.trivedi@laquinta.com Units (Ont): 1 Units (West): 1 tOtAl Units (CAn): 2 tOtAl ROOms (CAn): 133 FRAnChise Fee: $50,000 ROyAlty Fee: 4.00% AdveRtising Fee: 2.50% expAnsiOn nOtes: Second Canadian hotel opened in Oshawa, ON, recently. Le Meridien Hotels

(STA)

123 Queen St. W., Toronto, ON, M5H 3M9 www.lemeridien.com FRAnChising COntACt: Scott T. Duff t: 416-947-4955 F: 416-947-4975 e-mAil: scott.duff@starwoodhotels.com Units (QUe): 1 tOtAl Units (CAn): 1 tOtAl ROOms (CAn): 108 FRAnChise Fee: $85,000 ROyAlty Fee: 7.00% AdveRtising Fee: 1.00% Lexington Inn & Suites

(VAN) 3300 North University Dr, Ste 500, Coral Springs, FL, 33065 www.lexingtonhotels.com FRAnChising COntACt: Bill Hanley t: 888-316-2378 F: 440-247-2294 e-mAil: bhanley@vantagehospitality.com Units (Ont): 1 tOtAl Units (CAn): 1 tOtAl ROOms (CAn): 49 FRAnChise Fee: $18,000 ROyAlty Fee: 3.00% AdveRtising Fee: $19/room/month. Mainstay Suites (CHI) 1 Choice Hotels Circle, Ste 400, Rockville, MD, 20850 www.choicehotelsfranchise.com FRAnChising COntACt: John Slaughter t: 303-667-5385 F: 602-606-5385 e-mAil: john_slaughter@choicehotels.com Units (West): 2 tOtAl Units (CAn): 2 tOtAl ROOms (CAn): 218

Quality Inn, Amos | 1 3 QC

FRAnChise Fee: $30,000 ROyAlty Fee: 5.00% AdveRtising Fee: % expAnsiOn nOtes: Hotels open in Winnipeg and Sherwood Park. Two more (Saskatoon and Calgary Airport) coming soon. Marriott Hotels & Resorts

(MAR) 2425 Matheson Blvd. E. Suite 100, Mississauga, ON, L4W 5K4 www.marriott.com yeAR estAblished: 1957 FRAnChising COntACt: Michael Beckley t: 905-366-5218 F: 905-366-5220 e-mAil: michael.beckley@marriott. com Units (Atl): 1 Units (QUe): 3 Units (Ont): 7 Units (West): 5 tOtAl Units (CAn): 16 tOtAl ROOms (CAn): 5,355 FRAnChise Fee: $85,000 ROyAlty Fee: 6.00% mARketing Fee: 1.00%

Microtel Inns & Suites (WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.microtelinn.com yeAR estAblished: 1986 FRAnChising COntACt: Peter Lee t: 604-271-8118 F: 604-271-8116 e-mAil: peter.lee@wyn.com Units (Ont): 3 Units (West): 1 tOtAl Units (CAn): 4 tOtAl ROOms (CAn): 300 FRAnChise Fee: $35,000 ROyAlty Fee: 6.00% AdveRtising Fee: 3.00% expAnsiOn nOtes: Microtel is opening hotels in Sault Ste Marie, ON, Red Deer, AB, Lloydminster, AB, and Weyburn, SK. Monte Carlo Inns

7045 Edwards Blvd., 5th Flr., Mississauga, ON, L5S 1X2 www.montecarloinns.com yeAR estAblished: 1986 FRAnChising COntACt: Danny Pedone t: 905-564-8500 F: 905-564-8400 e-mAil: dpedone@montecarloinns.com Units (Ont): 8 tOtAl Units (CAn): 8 tOtAl ROOms (CAn): 765 FRAnChise Fee: $30,000 ROyAlty Fee: 5.00% AdveRtising Fee: 2.00% Motel 6 (REA) 77 Bloor St. W., Suite 2000, Toronto, ON, M5S 1M2 www.motel6.com yeAR estAblished: 2003 FRAnChising COntACt: Irwin Prince t: 416-966-8387 F: 416-923-5424 e-mAil: irwin.prince@realstarhospitality. com Units (Atl): 1 Units (Ont): 9 Units (West): 14 tOtAl Units (CAn): 24 tOtAl ROOms (CAn): 2,079 FRAnChise Fee: $40,000 ROyAlty Fee: 5.00% AdveRtising Fee: 1.50% expAnsiOn nOtes: Opened locations in Regina, SK, Airdrie, AB, and Innisfail, AB, in 2014. Novotel

(ACCOR CANADA INC.) 3670 Hurontario St. Mississauga, ON, L5B 1P3 www.novotel.com

yeAR estAblished: 2003 FRAnChising COntACt: Marc Sternagel t: 905-803-6718 F: 905-896-4029 e-mAil: marc.sternagel@accor.com Units (QUe): 2 Units (Ont): 5 tOtAl Units (CAn): 7 tOtAl ROOms (CAn): 1,623 FRAnChise Fee: $50,000 ROyAlty Fee: 2.00 to 4.00% AdveRtising Fee: 2.00% Park Inn by Radisson (CAR) 701 Carlson Parkway, Box 59159, Minneapolis, MN, 55459-8254 www.parkinn.com yeAR estAblished: 2000 FRAnChising COntACt: Sean Shannon t: 905-853-5744 F: 763-212-3401 e-mAil: sshannon@carlsonrezidor.com Units (Ont): 2 Units (West): 1 tOtAl Units (CAn): 3 tOtAl ROOms (CAn): 387 FRAnChise Fee: $35,000 ROyAlty Fee: 4.50% AdveRtising Fee: 2.00% expAnsiOn nOtes: A Radisson in Mississauga was recently rebranded as a Park Inn. Quality

(CHC) 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 www.choicehotels.ca yeAR estAblished: 1993 FRAnChising COntACt: Brian Leon t: 905-206-7343 F: 905-624-7796 e-mAil: franchising@choicehotels.com Units (Atl): 9 Units (QUe): 21 Units (Ont): 30 Units (West): 27 tOtAl Units (CAn): 87 tOtAl ROOms (CAn): 8,357 FRAnChise Fee: $35,000 ROyAlty Fee: 4.00% AdveRtising Fee: 1.30% Radisson (CAR) 701 Carlson Parkway, Box 59159, Minneapolis, MN, 55459-8254

www. Radisson.com yeAR estAblished: 1962 FRAnChising COntACt: Sean Shannon t: 905-853-5744 F: 763-212-3401 e-mAil: sshannon@carlsonrezidor.com Units (Atl): 1 Units (Ont): 7 Units (West): 8 tOtAl Units (CAn): 16 tOtAl ROOms (CAn): 3,090 FRAnChise Fee: $75,000 ROyAlty Fee: 5.00% AdveRtising Fee: 2.00% expAnsiOn nOtes: Radisson Hotel & Conference Center Calgary Airport East opened in 2013. Ramada Worldwide (WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.hotelfranchise.wyn.com yeAR estAblished: 1954 FRAnChising COntACt: Peter Lee t: 604-271-8118 F: 604-271-8116 e-mAil: peter.lee@wyn.com Units (Atl): 4 Units (QUe): 1 Units (Ont): 10 Units (West): 62 tOtAl Units (CAn): 77 tOtAl ROOms (CAn): 7,732 FRAnChise Fee: $35,000 ROyAlty Fee: 4.50% AdveRtising Fee: 4.00% Red Roof Inns

2183 Coldharbor Crt. Lewis Center, OH, 43215 www.redroof.com yeAR estAblished: 1973 FRAnChising COntACt: Chris Cua t: 614-359-8634 e-mAil: ccua@redroof.com tOtAl Units (CAn): 0 tOtAl ROOms (CAn): 0 FRAnChise Fee: $30,000 ROyAlty Fee: 4.50% AdveRtising Fee: 4.00%

www.canadianlodgingnews.com

14 |

Holiday Inn Express Golden Kicking Horse queen bed guest room.

advertising Fee: 2.50% expansion notes: Staybridge West Edmonton is scheduled to open in October 2014. Studio 6 Canada

(REA) 77 Bloor St. W., Suite 2000, Toronto, ON, M5S 1M2 www.staystudio6.com Year established: 2003 Franchising contact: Irwin Prince t: 416-966-8387 F: 416-923-5424 e-mail: irwin.prince@realstarhospitality. com Units (ont): 2 total Units (can): 2 total rooms (can): 196 Franchise Fee: $40,000 roYaltY Fee: 5.00% advertising Fee: 1.50% Suburban Extended Stay

(CHU) 1 Choice Hotels Circle, Rockville, MD, 20850 www.choicehotelsfranchise.com Franchising contact: John Slaughter t: 303-667-9142 F: 602-606-5385 e-mail: john_slaughter@choicehotels.com Units (West): 2 total Units (can): 2 total rooms (can): 159 Franchise Fee: $30,000 roYaltY Fee: 5.00% advertising Fee: 2.50% expansion notes: New hotels in Kindersley and Estevan, SK; three more underway in the province.

LEGEND CAR CHC CHI HIL IHG MAR REA STA TRA VAN WYN

Renaissance Hotels & Resorts

by Marriott (MAR) 2425 Matheson Blvd. East Suite 100, Mississauga, ON, L4W 5K4 www.marriott.com Year established: 1997 Franchising contact: Michael Beckley t: 905-366-5200 F: 905-366-5220 e-mail: michael.beckley@marriott.com Units (ont): 1 Units (West): 2 total Units (can): 3 total rooms (can): 1,003 Franchise Fee: $75,000 roYaltY Fee: 5.00% advertising Fee: 1.50% Residence Inn by Marriott

(MAR) 2425 Matheson Blvd. East Suite 100, Mississauga, ON, L4W 5K4 www.marriott.com Year established: 1987 Franchising contact: Michael Beckley t: 905-366-5218 F: 905-366-5220 e-mail: michael.beckley@marriott.com Units (atl): 2 Units (QUe): 4 Units (ont): 12 Units (West): 2 total Units (can): 20 total rooms (can): 2,928 Franchise Fee: $75,000 roYaltY Fee: 5.50% advertising Fee: 2.50% Rodeway Inn

(CHC) 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 www.choicehotels.ca

Year established: 1993 Franchising contact: Brian Leon t: 905-206-7343 F: 905-624-7796 e-mail: franchising@choicehotels.com Units (QUe): 1 Units (ont): 2 total Units (can): 3 total rooms (can): 123 Franchise Fee: $15,000 roYaltY Fee: $30/room/mth. advertising Fee: $10/room/mth. expansion notes: Recently opened in Schefferville, QC. Sheraton Hotels and Resorts

(STA) 123 Queen St. W., Toronto, ON, M5H 2M9 www.sheraton.com Franchising contact: Scott T. Duff t: 416-947-4955 F: 416-947-4975 e-mail: scott.duff@starwoodhotels.com Units (atl): 1 Units (QUe): 3 Units (ont): 7 Units (West): 7 total Units (can): 18 total rooms (can): 7,969 Franchise Fee: $85,000 roYaltY Fee: 8.00% advertising Fee: 1.00% Sleep Inn

(CHC) 5090 Explorer Dr., Suite 500, Mississauga, ON, L4W 4T9 www.choicehotels.ca Year established: 1993 Franchising contact: Brian Leon t: 905-206-7343 F: 905-624-7796

Super 8

e-mail: franchising@choicehotels.com Units (ont): 2 Units (West): 1 total Units (can): 3 total rooms (can): 194 Franchise Fee: $35,000 roYaltY Fee: 4.00% advertising Fee: 1.30% expansion notes: One new property in development. Springhill Suites by Marriott

(MAR) 2425 Matheson Blvd. E., Suite 100, Mississauga, ON, L4W 5K4 www.marriott.com Year established: 1998 Franchising contact: Michael Beckley t: 905-366-5200 F: 905-366-5220 e-mail: michael.beckley@marriott.com Units (QUe): 1 Units (ont): 1 total Units (can): 2 total rooms (can): 299 Franchise Fee: $50,000 roYaltY Fee: 5.00% advertising Fee: 2.50% Staybridge Suites

(IHG) 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 www.ihg.com Franchising contact: Stuart Laurie t: 416-675-3366 F: 416-675-9779 e-mail: stuart.laurie@ihg.com Units (ont): 6 Units (West): 1 total Units (can): 7 total rooms (can): 771 Franchise Fee: $50,000 roYaltY Fee: 5.00%

(WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.hotelfranchise.wyn.com Year established: 1974 Franchising contact: Peter Lee t: 604-271-8118 F: 604-271-8116 e-mail: peter.lee@wyn.com Units (atl): 8 Units (QUe): 16 Units (ont): 33 Units (West): 77 total Units (can): 134 total rooms (can): 8,727 Franchise Fee: $25,500 roYaltY Fee: 5.50% advertising Fee: 3.00% Thriftlodge Canada (Part of

Travelodge Canada) (TRA) 201- 609 14th St. NW, Calgary, AB, T2N 2A1 www.travelodge.ca Year established: 1953 Franchising contact: Gerald Hendry t: 403-270-9000 F: 403-270-9029 e-mail: ghendry@travelodge.ca Units (ont): 2 Units (West): 6 total Units (can): 8 total rooms (can): 376 Franchise Fee: $25,000 roYaltY Fee: 3.25% advertising Fee: 3.25% Towneplace Suites by Marriott

(MAR) 2425 Matheson Blvd., Suite 100, Mississauga, ON, L4W 5K4 www.marriott.com Year established: 1997 Franchising contact: Michael Beckley t: 905-366-5200 F: 905-366-5220 e-mail: michael.beckley@marriott.com Units (ont): 3 total Units (can): 3 total rooms (can): 426 Franchise Fee: $50,000 roYaltY Fee: 5.00% advertising Fee: 1.50%

CANADIAN LODGING NEWS

expansion notes: Opening properties in Red Deer, AB, Windsor, ON, Belleville, ON, and Markham, ON, in 2014. Travelodge

(CANADA) Limited Partnership (TRA) 201- 609 14th St. NW, Calgary, AB, T2N 2A1 www.travelodge.ca Year established: 1953 Franchising contact: Gerald Hendry t: 403-270-9000 F: 403-270-9029 e-mail: ghendry@travelodge.ca Units (atl): 4 Units (QUe): 2 Units (ont): 30 Units (West): 47 total Units (can): 83 total rooms (can): 7,824 Franchise Fee: $25,000 roYaltY Fee: 4.25% advertising Fee: 4.25% T R Y P by Wyndham (WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.tryphotels.com Franchising contact: Peter Lee t: 604-271-8118 F: 604-271-8116 e-mail: peter.lee@wyn.com Units (QUe): 1 total Units (can): 1 total rooms (can): 242 Franchise Fee: $45,000 roYaltY Fee: 5.00% advertising Fee: 3.00% Westin Hotels & Resorts

(STA) 123 Queen St. W., Toronto, ON, M5H 2M9 www.westin.com Franchising contact: Scott T. Duff t: 416-947-4827 F: 416-947-4975 e-mail: scott.duff@starwoodhotels.com Units (atl): 1 Units (QUe): 2 Units (ont): 5 Units (West): 7 total Units (can): 15 total rooms (can): 5,638 Franchise Fee: $85,000 advertising Fee: 2.00% Wingate by Wyndham (WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.hotelfranchise.wyn.com Year established: 1995 Franchising contact: Peter Lee t: 604-271-8118 F: 604-271-8116 e-mail: peter.lee@wyn.com Units (QUe): 1 Units (West): 2 total Units (can): 3 total rooms (can): 326 Franchise Fee: $36,000 roYaltY Fee: 4.50% advertising Fee: 4.00% Wyndham Garden

(WYN) 22 Sylvan Way, Parsippany, NJ, 07054 www.hotelfranchise.wyn.com Franchising contact: Peter Lee t: 604-271-8118 F: 604-271-8116 e-mail: peter.lee@wyn.com Units (ont): 1 total Units (can): 1 total rooms (can): 152 Franchise Fee: $40,000 roYaltY Fee: 5.00% marketing Fee: 3.00% Please e-mail any changes to data for our online listings or next yearâ&#x20AC;&#x2122;s report to pelliott@canadianlodgingneWs.com, subject line: Franchise report 2014 changes.

J U LY 2 0 1 4

| 15

www.canadianlodgingnews.com

GTA saw growth of U.S. and international visitors in 2013

Left to right: David Kelley, Robert Housez and Terry Mundell.

TORONTO—The Greater Toronto Hotel Association’s (GTHA) 2013 annual general meeting, held June 11 at the InterContinental Toronto Yorkville, outlined the sector’s successes in 2013 and some of the challenges that lie ahead. The 2014/2015 board of directors new executive committee include chair David Kelley, SoHo Metropolitan Hotel and Residences; vice-chair Mark Ive, Renaissance Toronto Hotel Downtown; secretary treasurer Andy Loges, Hilton Toronto; past chair Robert Housez, Delta Meadowvale Hotel & Conference Centre; executive member Bonnie Strome, Park Hyatt Toronto; and president and chief executive officer Terry Mundell. Outgoing chair Robert Housez reported that in 2013, in the GTA, the accommodation sector sold over 9.2 million room nights and the destination welcomed more than 13 million overnight visitors, led by the growth of international visitors. The U.S. market grew for a third straight year, “a good sign for our business,” said Housez. He noted that the GTHA continues to advocate on behalf of its members on such issues as the proposed

casino development and expansion of the Metro Toronto Convention Centre; gratuities legislation; menu labelling; property taxes; Workplace Safety & Insurance Board issues; and beverage alcohol rules and regulations. Of particular interest, said Housez, is an effort led by the GTHA’s partners at the Tourism Industry Association of Canada and the Hotel Association of Canada to persuade the federal government to re-invest, through the Canadian Tourism Commission, dollars into the U.S. market. “This is an ongoing effort leading up to the federal budget that we hope will drive a multi-year program to sell our destinations into the United States,” said Housez. Also addressing the meeting was incoming GTHA chair David Kelley, who reported on a number of challenges facing the association. Prime among those challenges, said Kelley, is the issue of longterm sustainable funding, key to the GTHA’s ongoing marketing efforts. Kelley also referenced Connecting America, the industry sponsored proposal for a three-year, $210 million co-ordinated tourism marketing

initiative led by the Canadian Tourism Council and funded half by the federal government, with provincial, local and private-sector interests making up the balance. Noting that Canada is the only G7 country without a program marketing travel to its domestic destination, he said that Connecting America will “re-energize the U.S. consumer.” He added that city hotel associations across Canada should to join forces to lobby on behalf of Connect America. Kelley said the rail link between Toronto Pearson International Airport and the downtown Union Station hub, expected to be completed next year, must feature in any future Greater Toronto Area tourism marketing plans. Kelley touched on the Pan Am and Parapan Am Games, which Toronto will host July 10 to 26 and Aug. 7 to 15, 2015, respectively and said local hotels must work to ensure they are ready to handle the influx of visitors. The AGM also highlighted the GTHA’s activities during the past year. Those activities included the Spirit Awards Luncheon, held May 2, honouring exceptional ambassadors in the region’s hotel industry and recognizing 193 nominees and 20 award winners. Other GTHA activities of note during the past year included the GTHA Speakers Series, which presented Tim Leiweke, president and CEO of Maple Leaf Sports Entertainment, who discussed the topic, ‘growing the Greater Toronto Area as a world-class sports and entertainment destination.’ In addition, the GTHA hosted a joint meeting with the TO 2015 Pan Am and Parapan Am Games committee and member hotels, which provided information to hotels on what to expect next summer when athletes and visitors arrive in the city.

WESTERN CANADIAN HOTEL & RESORT

INVESTMENT CONFERENCE HOSTED BY

OPENING RECEPTION OCT 7, 2014 FAIRMONT PACIFIC RIM HOTEL

CONFERENCE SESSIONS OCT 8, 2014

FAIRMONT WATERFRONT HOTEL

VANCOUVER

HOTEL-RESORTINVEST.CA CONFIRMED SPONSORS TO DATE PLATINUM

First hotel booking with Google Glass WOODBRIDGE, VA— Rodney Loges, from Occoquan, Virginia, was the first traveller to reserve a hotel room using Google Glass with the Hotel Near Me app. The reservation made at the Holiday Inn in Woodbridge, VA, on June 6 using international online travel agency Destinia.com’s application, which was made available a couple days earlier. “I needed to reserve a hotel nearby for some investors coming to visit me, and I was surprised how easy it was, literally in the blink of an eye,” said Loges, founder of financing company One Degree Capital and self-confessed geek. According to a release, Hotel Near Me finds the closest hotel to the user based on their GPS location. The user can navigate through other nearby hotels by swiping the Glass, and filter them according to price. By tapping on the Glass, the user can

GOLD

SILVER

BRONZE

BREAKFAST

COFFEE

LANYARDS

Rodney Loges, the first traveller to book a hotel with the Google Glass.

see more information about the hotel, such as photos, services offered by the hotel and its exact location. It is also possible to use voice commands instead of gestures and to visualize the location of the hotel with augmented reality. Once the user has chosen an accommodation, they can use the Google Glass to make the reservation with Destinia.com. The

app can even provide directions to the hotel. “We were thrilled to already get the first reservation”, said Amuda Goueli, Destinia.com chief executive officer. “The wearable technology market is set to grow exponentially over the next few years and we aim to lead the travel sector in developing technology for it.”

PARTNERS

FOR SPONSORSHIP OPPORTUNITIES CONTACT: VICKI WELSTEAD (416) 924-2002 x233

vickiwelstead@bigpictureconferences.ca

www.canadianlodgingnews.com

16 |

CANADIAN LODGING NEWS

Connecting food and lodging T HE

guest experience

The B.C. Connect Show is being held at the Vancouver Convention Centre for the second year.

VANCOUVER, BC—British Columbia’s Food, Drink and Lodging Expo will return to the Vancouver Convention Centre West on Nov. 3 and 4. Hospitality industry association partners include Restaurants Canada, the British Columbia Hotel Association (BCHA) and the Alliance of Beverage Licensees of British Columbia. The inaugural 2013 Connect Show featured more than 350 exhibit booths and 4,000 attendees. The highlights of the event included the annual trends breakfast and the BC Chef of the Year competition. “We are pleased to announce that show management will be handled by Samantha Scholefield and Nora Cumming (Chemistry Consulting

Group),” said show director James Chase of the BCHA. Chase noted the two event professionals bring a combined 35 years of event experience to the Connect Show, with backgrounds in the management of hospitality events including the BC Foodservice Expo, the Vancouver International Wine Festival, the BC Hospitality Conference & Expo and Host-BC’s Tourism and Hospitality Conference. “We are constantly striving to improve the show and deliver an event that is not only better than the previous year, but also better than the competition,” said Mark von Schellwitz of Restaurants Canada. “That is where our advisory committee comes into play. Representing both buyers

and suppliers from all sectors of the industry, the advisory committee will provide feedback to guide decisionmaking around all aspects of the Connect Show—from seminar topics, to floorplans, to special events.” The 2014 ambassadors and advisory committee: • Michael Audet, marketing and customer relations manager, Sysco Vancouver • John Brugman, owner, Brugman Commercial Kitchens • Warren Erhart, president, White Spot Restaurants • Jamie Henderson, executive vice president business development, Keg Restaurants • Sarah Kirby Yung, executive director marketing and communications, Coast Hotels • Gavin Parry, general manager, Coast Capri Hotel • Susan Senecal, chief marketing officer, A&W Foodservices of Canada • Vikram Vij, chef and owner, Vij’s Restaurants • Rob Weiss, manufacturers representative, Weiss Wares Ltd. • Earl Wilde, general manager, Victoria Regent Waterfront Hotel & Suites In addition to hundreds of exhibitors, Connect will host educational seminars and networking events for delegates.

p rodu ctS Soundbar PA system

Sysco Guest Supply is committed to maximizing the guest experience at your property by offering an extensive line of hospitality products that enable you to provide the ultimate in comfort and convenience.

Complementing its presentation furniture line, AmpliVox has developed a two-piece configuration for its Line Array Duo-Tandem Soundbar PA System. This new option allows for a fully integrated rack-mount sound system within a multimedia lectern, with the speaker projecting toward the audience and the amplifier controls facing the presenter behind the lectern. www.ampli.com

Housekeeping management FCS Computer Systems introduces eHousekeeping V2 with enhancements for executives, supervisors and room attendants. In conjunction with the mHousekeeping mobile app, e-Housekeeping streamlines the cleaning and inspection process for guestrooms and public areas with automated assignments, job dispatch and comprehensive reporting. www.fcscs.com

Customized outdoor shelters

866-483-7822 • guestsupply.ca

Shelter Outdoor’s freestanding or wall-mounted living spaces are custom-made to hoteliers’ specifications. Available in white or anthracite grey, the powder-coated aluminum shelter features remote-controlled, motorized louvered ceiling panels and an integrated gutter system. Motorized side and back roller panels, adjusted by remote control, are available in canvas or screen material; PVC windows are optional. www.shelteroutdoor.com

200-pound tumble dryer IPSO now provides on-premise laundry managers with the IT200, a 200-pound tumble dryer that balances heat and airflow in its cylinder design to keep utility usage low by providing a quick drying process. The machine includes a large, self-cleaning lint screen and self-adjusting belts that save cleaning time and reduce maintenance costs, and features the OPTimum control, offering 30 programmable drying cycles. www.ipso.com

Patio furniture made from recycled material Patio Frontiers’ furniture is made from recycled water bottles and milk jugs and a UV-stabilized color pellet, preventing colours from fading. Carrying a lifetime warranty, styles include adirondack chairs, bar tables, dining sets, chaise loungers and swinging/rocking/ gliding benches, and are available in 20 colours. www.patiofrontiers.com

Minibar management app Bartech introduces BarTouch, which lets hoteliers efficiently track in-room consumables regardless of the manual minibar equipment in place. A webbased application that works with all browser types, BarTouch can directly post a guest’s consumptions to their folio via a hotel’s property management system. www.bartech.com

FCS e-Housekeeping software.

Shelter outdoor luxury structures.

Patio furniture from recycled material.

BarTouch Minibar Solution.

J U LY 2 0 1 4

www.canadianlodgingnews.com

| 17

OPUS Versante targets 2017 launch in Richmond, B.C.

Twelve-storey luxury boutique property will target a diverse business and leisure clientele.

VANCOUVER, BC—Vancouverbased OPUS Hotel Corp. plans to open a 12-storey OPUS Versante luxury boutique property in fall 2017 as part of the International Trade Centre project being developed by MoYeung International Enterprise Ltd. in Richmond, B.C. OPUS Hotel Corp. founder and president John deC. Evans told CLN Richmond was a perfect fit for OPUS because it is the “focal point of the influx of people moving from Hong Kong and mainland China” and fea-

tures an affluent demographic across a wide spectrum of age groups. “We see lots of room in the Richmond market for a four-star luxury boutique property,” he said. Also key is Richmond’s proximity to Vancouver International Airport and its 17 million annual visitors. In addition to targeting the Richmond market, OPUS Versante will court leisure travellers and such business segments as corporate groups and individuals and those employed in the entertainment industry as B.C.’s

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

LodgingNews June 2014 Vol. 11 No. 5

c a n a d a ’ s

l o d g i n g

b u s i n e s s

n e w s p a p e r

$ 5 . 0 0

Hilton to open its 100th Canadian property TORONTO—Hilton Hotels and Resorts is opening its 100th hotel this summer, with the unveiling of the dual-branded Hampton Inn and Suites by Hilton and Homewood Suites by Hilton on the site of the former Citadel hotel in downtown Halifax. The 135-room Homewood and 181-room Hampton are numbers 99 and 100. Both hotels are owned by SilverBirch Hotels & Resorts. Six of Hilton’s brands currently have properties in Canada, with a seventh brand, Home2 Suites by Hilton, debuting in West Edmonton later this year. Craig Mance, senior vice president

Craig Mance.

North American development for Hilton Worldwide told CLN the 99th and 100th hotels are “a good strategic development with SilverBirch. “We’ve done five hotels with SilverBirch in the last eight or nine months—including DoubleTree Regina, DoubleTree West Edmonton, and also the first Home2 Suites.” He noted that dual branding is very popular, and in places like Calgary Airport, they even have three-packs. “In terms of construction, the economies of scale are fantastic— you only have to build one pool, one

Gypsy hoteliers at Dalvay by the Sea

P.3

Chris and Shari-Lynn Williams apply experience from Mount Engadine and Wickaninnish Inn to a historic property in PEI.

Continued on page 3

Val d’Or Quality Inn is hotel of the Year

Canada Post Publications Mail Agreement No. 40010152

By Colleen Isherwood, editor TORONTO—A Canadian hotel, the Quality Inn & Suites of Val d’Or, has been named International Hotel of the Year by Choice Hotels International, Inc., one of the world’s largest hotel companies and franchisor of the Quality Inn brand. The award was presented at the company’s 60th Annual International Convention in Las Vegas, Nevada. The Quebec-based property was also awarded Canadian Hotel of the Year by Choice Hotels Canada. “General manager Michael Prince and the entire team in Val d’Or have set a new international standard,” said Tim Oldfield, managing director, Choice Hotels Canada. “Excelling at guest service and property maintenance each and every day, the Quality Inn & Suites in Val d’Or has certainly established itself as a world leader in hospitality.” The Quality Inn & Suites Val d’Or was selected from among 10 nomi-

nees in the International category, chosen from over 1,200 Choice Hotels franchised properties operating outside the United States. Winners of this prestigious award consistently demonstrate exceptional service and lodging excellence, and nominees all rank among the top hotels within the brand. Other finalists included properties in Toowoomba, Australia and Gothenburg, Sweden. For Canadian Hotel of the Year, the property was chosen from 12 nominees, out of more than 300 hotels across Canada. The Quality Inn & Suites was selected for its overall service and hotel quality, as well as its commitment to going above and beyond to serve its guests.

When it comes to current trends in hotel lighting, there’s no question that LED rules.

Where’s Michael? The awards ceremonies at the International Convention didn’t exactly go smoothly. “Where’s Michael?” was the question on everyone’s lips May

P.8

Bright ideas for hotel lighting

Families first at InterContinental Mtl. Tim Oldfield (left) and Michael Prince with the Canadian Hotel of the Year Award.

Continued on page 6

P.16

A family pass for the pirates or privateers exhibition at the Pointe-à-Callière museum is part of the hotel’s family package.

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

335_FranchiseDevelopmentAd_CLN_2014.indd 2

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

2014-04-17 11:06 AM

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

DON’T MISS OUT, SUBSCRIBE NOW!

canadianlodgingnews.com

television, film and TV commercial production continues to thrive, said Evans. Construction on OPUS Versante is expected to break ground by the end of 2015, so exact details on the hotel’s design and amenities will be finalized during the next six months or so, according to Evans. Spearheading the project are two Vancouverbased firms, GBL Architects and B+H CHIL Design. Plans call for 110 guestrooms, but that number will likely change, he

noted. All guestrooms are expected to feature the OPUS ‘spa bathroom’ design. On the tenth floor, an open-air lounge will operate featuring a cutout roof, while a Chinese fine-dining restaurant is planned for street level. Both a fitness and swimming room are expected to be part of the mix. On the top floor, there will be four penthouse suites. Directly connected to the hotel, there will be 3,500 square feet of retail, for which luxury goods tenants will be sought. For additional inspiration, the team will look to OPUS Vancouver, which opened in 2002 in the city’s Yaletown area. As one example, Evans said a number of tech-forward in-room features pioneered at OPUS Vancouver—Virtual Concierge iPads; mobile devices in place of traditional telephones; TELUS Optik TV, permitting visitors to manage their guest experience through the TV monitor or iPad—will likely be offered at the Richmond property. Similarly, the Vancouver hotel’s 17 room types will influence the Richmond mix. “Consistent with our brand positioning, we don’t want to be homogenous and aren’t afraid to have a variety of room types,” said Evans. Since OPUS boutique properties attract a demographic across a wide income spectrum, it’s important they offer a broad range of room types, he noted. “Our clientele want luxury and

unique experiences, but with all the functionality and comfort,” said Evans, whose company, Trilogy Hotel Management Ltd., will operate and manage OPUS Hotel Versante. Once built, the property will stand alongside the International Trade Centre’s two office towers and 34,000 square feet of luxury retail space. Specializing in high-end residential, commercial and retail, MoYeung International—also based in Richmond—has developed more than 11 million square feet of real estate projects in Asia, the U.S. and Canada, including residential buildings in Richmond and Vancouver, since 2002. Evans said the trade centre is expected to open “towards the end of 2016.” Looking ahead, could the launch of the Richmond hotel pave the way for additional expansion for OPUS Hotel Corp.? Currently, the Vancouver property is the company’s only operating location. (OPUS Montreal was sold in 2012; it subsequently de-flagged and now operates as a regional Quebec brand, said Evans.) “Canadian growth will be selective to the market and type of deal available to us,” said Evans, adding cities of interest include Toronto and Calgary. A greater focus, said Evans, is licensing the rights to OPUS in mainland China. To that end, OPUS Hotel Corp. has been in talks with a developer of hotels in China for the past 18 months.

www.canadianlodgingnews.com

18 |

CANADIAN LODGING NEWS

Openings, sales and r e n O vat i O n s

Microtel Lloydminster opening.

Officials from the Marriott TownePlace, the project’s developers, Kincardine mayor Larry Kraemer and local business people attend the project’s groundbreaking ceremony. Photo Courtesy of GUPM.

TownePlace by Marriott breaks ground in Kincardine, ON KINCARDINE, ON—Construction has broken ground on the 84-room TownePlace Suites by Marriott in Kincardine, ON. Located off Highway 21, in the Kincardine business park, the five-storey, 84-room property will offer suites for extended stays, along with a 6,500-square-foot convention centre, bar, restaurant, gym and indoor saltwater pool. Arif

Ismail, who, along with his brother, is investing $12 million in the project, expects the hotel to open by summer, 2015. Spearheading construction on the project is GUPM Construction Managers.

Coast Hotels opens in Canmore CANMORE, AB—Vancouver-based Coast Hotels has opened a property in Canmore, AB, in a former Radisson hotel.

THEY CAN FORGIVE

AN OVERCOOKED STEAK,

BUT NEVER A DIRTY PLATE. Research shows that consumers will forgive bad food

Two Fairmont properties for sale TORONTO, ON—Toronto’s Royal York Hotel and the Hotel Vancouver have been put up for sale by pension plan management firm the Caisse de dépôt et placement du Québec, as it exits the hotel real estate business. Managed, along with the Hotel Vancouver, by Fairmont Hotels and Resorts, the Royal York opened in 1929. When it launched, the luxurious property featured more than 1,000 rooms among its 28 floors. The Hotel Vancouver opened in 1939 in time for a visit by King George VI and Queen Elizabeth. Recently, the Caisse, which manages nearly $300-billion in assets, has been shedding highprofile hotels as it moves away from what is considered the riskier side of the real estate business. Last year the pension plan sold Ottawa’s Chateau Laurier and has put the Empress hotel in Victoria on the selling block. It has also sold more than a dozen properties in the U.S. and Europe.

Microtel opens in Lloydminster

faster than dirty dishes. That won’t be an issue if you have a Champion in your dishroom. Our exclusive dual rinse technology provides double the sanitation and offers a quieter, cooler dishroom through insulated, hinged doors. This keeps the heat where you want it and offers easier access to the clean you need. Regardless of the size of your operation, problems in the dishroom, or the number of covers per day...

We can take that off your plate.

@championind

Coast Canmore Hotel & Conference Centre features 164 guestrooms and suites offering complimentary high-speed in-room Wi-Fi. Other on-site features include 10,000 square feet of meeting and banquet space, including a 6,000-square-foot ballroom; Vic’s Steakhouse, serving Alberta beef and game; a business centre, fitness centre and indoor pool. The branding of the hotel occurred in conjunction with H2 Canmore Lodging LP (H2), which purchased the property. “Having a footprint in the strategic Bow Valley corridor will add value to our existing customer base by having a premium offering in this key Alberta market,” Robert Pratt, president of Coast Hotels, said in a release. The addition of the Coast Canmore Hotel & Conference Centre continues the brand’s growth, adding to its almost 40 properties in Western North America that cover two provinces, two territories and four U.S. states.

facebook.com/championind.warewashing

800.263.5798 championindustries.com/canada

LLOYDMINSTER, SK—MasterBUILT Hotels opened Microtel Inn & Suites by Wyndham in Lloydminster, SK, the company’s third property to launch in the new Microtel prototype design. Located just off the Yellowhead Highway, the Lloydminster property’s 94 guestrooms and suites feature a compact refrigerator, microwave and in-room coffee. Select rooms feature a full kitchen and separate bedroom and living room. Amenities include a fitness centre, hot tub, indoor heated pool and services such as complimentary Wi-Fi and continental breakfast. The Lloydminster launch is part of a development plan by MasterBUILT Hotels calling for the opening of 75 Microtel by Wyndham hotels in Canada during the next 25 years.

Days Inn launches in B.C., ON; breaks ground in Lindsay, ON TORONTO, ON—Realstar Hospitality has opened rebranded Days Inn properties in Vernon, B.C., and Sault Ste. Marie, ON, and broken ground on a Days Inn & Suites slated to open in spring 2015 in Lindsay, ON. Most recently an independent (and, before that, a Best Western), Days Inn Vernon, located in the heart of B.C.’s North Okanagan, is a nonsmoking property whose guestrooms feature 32-inch LCD TVs, work desk, microwave, minifridge and kitchenette. Situated downtown, Days Inn & Suites Sault Ste. Marie—rebranded from a Travelodge—features an on-site restaurant serving a free hot breakfast and also offers free Wi-Fi, a fitness centre and meeting and event space. The four-storey Lindsay, ON, hotel, located at 134 Angeline St. S., will feature 75 guestrooms and suites, free Wi-Fi access and free Daybreak Café breakfast. Other features of the property include meeting and event space, a fitness centre and an indoor pool.

Motel 6 Opens in Airdrie, AB TORONTO, ON—Realstar Hospitality has announced the opening of an 80-room Motel 6 in Airdrie, AB, (room pictured top left) the 23rd in Canada and the sixth in Alberta. Located on Gateway Drive N.E., the property features the brand’s award-winning Phoenix design and offers guestrooms with 32-inch flat-screen televisions, wood-effect flooring and granite bathroom countertops. On-site features include a 24-hour food and beverage vending market place, complimentary morning coffee, indoor pool and hot tub, exercise room and meeting space. Extended-stay rooms with a kitchenette are also available. Motel 6 Airdrie is owned by Miko Hotel Ventures Inc.

Element plans 2015 B.C. launch VANCOUVER, BC—Starwood plans to open Element Vancouver Metrotown in Burnaby, B.C., in the first quarter of 2015, part of a larger Canadian expansion program. Element Vancouver Metrotown will feature 169 rooms and 5,500 square feet of meeting space. It will be the second Element hotel in Canada, joining Element Vaughan Southwest, north of Toronto. “There is a lot of opportunity with the Element brand from coast to coast,” said a Starwood spokesperson. The focus is on secondary and tertiary markets across Canada. On track to open its 15th hotel later this year, with four new hotels opening in 2014, Element has another 15 hotels slated to open by the end of 2017.

J U LY 2 0 1 4

www.canadianlodgingnews.com

| 19

InterContinental wins BBN best hotel lounge for second year TORONTO, ON—In June, The Ontario Restaurant, Hotel and Motel Association (ORHMA) held the first Best Bar None (BBN) accreditation ceremony in Ottawa and the second one in Toronto. In Toronto, 48 establishments were BBN accredited at press time, an increase of about a dozen from last year. “It’s wonderful to see this program continue to grow,” said ORHMA president and chief executive officer Tony Elenis at the Toronto ceremony held June 18 at the Hyatt Regency. For the second year, InterContinental Toronto Centre won Best Hotel Lounge. The Best Overall award went to Wayne Gretzky’s, which also won Best Bar/Lounge. Best Restaurant went to the Air Canada Centre. Crocodile Rock earned Best Club. The Front Street Fionn MacCool’s was named Best Pub and The Spoke Club won Best Members Club.

Elenis said the industry supports the voluntary operations and alcohol safety program. “It has a lot of legs to move forward … it is completely voluntary and is led by the industry for the industry,” he said, adding the ORHMA is open to feedback and working to increase public awareness of the program. In the Ottawa pilot, 19 ByWard Market establishments were certified. Cornerstone Bar & Grill won Best Overall and Best Restaurant. Best Bar/Lounge went to Real Sports Bar & Grill. The Great Canadian Club was named Best Club and Best Pub went to Pub 101. The Ontario programs are led by the ORHMA with a diverse group of organizations from the hospitality industry, community and government, with the shared goal of improving and rewarding responsible liquor service and operational excellence.

PROVINCIAL NEWS

From left, Tony Elenis, ORHMA, Patrick Ford, LCBO, Steven McGraw, InterContinental Toronto Centre, and John Major, AGCO.

HNL opposes reduced ferry schedule ST. JOHN’S, NL—Hospitality Newfoundland and Labrador (HNL) expressed concern about the affect of Marine Atlantic reducing its ferry crossing schedule for the Port aux Basques-North Sydney route this summer on the tourism industry. “For years now, Hospitality Newfoundland and Labrador has been stressing the importance of reliable scheduling and consistent customer service,” said Hospitality NL chair Rex Avery. “Schedule changes this late in the trip planning cycle will significantly impact tourism businesses and tour operators, especially throughout rural Newfoundland and Labrador, where the tourism industry plays an important role in the economic sustainability of communities. Marine Atlantic is critical in getting non-resident travellers here, but these travellers want reliability and the comfort in knowing they can get here and get back home according to their plans and expectations.” According to a release, HNL is concerned the adjusted summer schedule will negatively impact travellers’ expectations and business operations during many operators’ busiest time of the year. “Hospitality Newfoundland and Labrador understands the challenges of balancing fiscal responsibilities. However, the reliability and consistency of Marine Atlantic’s ferry schedule is imperative during the peak tourism season,” added Avery. HNL is advocating to the federal government that funding for Marine Atlantic be set at appropriate levels over an extended period so that it enables longer-term planning and reliability, allows for pricing that does not erode the level of service or deter travellers and is sufficient to drive continuous improvement and cost efficiency in the service.

Get To Know Today’s

Best Western® Brand.

Getting Smart Serve online TORONTO, ON—Ontario’s alcohol service training program has streamlined access and introduced proctoring of its online tests. Smart Serve introduced changes to its more than 10-year-old online testing system in November 2013 to provide easy access to a comprehensive program for thousands serving alcohol in the province. “People in our industry try to find time to get this done and if it’s two o’clock in the morning, that’s when it gets done,” Smart Serve executive director Leslie Smith told CLN. Smith said it was important to allow roundthe-clock access to the program and to keep costs down. Since November, all online tests through the Smart Serve website are proctored. Customers with a webcam must show government issued identification for visual confirmation. Customers without a webcam have to close all other programs and have their screens monitored remotely. Customers without a webcam are also subject to a phone audit after completion of the test. “The number one thing people take away from the program is their own personal liability,” Smith said, pointing to feedback obtained through a survey participants are asked to fill out upon completion of the test. “The integrity and making it available to people in a convenient matter are things we do in terms of user friendliness, but the comprehensiveness of the program is something that I think is important to the operators out there,” Smith said.

bestwesterndevelopers.com | 800.847.2429

World-Class Hotels. Industry-Leading Performance. • Three top-performing hotels under one brand: BEST WESTERN PREMIER®, BEST WESTERN PLUS®, BEST WESTERN®. • More than 4,000 hotels in over 100 countries and territories worldwide.* • Take advantage of the lowest member fees and highest average returns of any major chain. • Best Westerns Reward® loyalty program consistently generates record-breaking revenue and profits for investors.

Discover everything Best Western International can bring to your investment portfolio – talk to us today.

† As defined by Smith Travel Research. *Numbers are approximate and may fluctuate. Each Best Western® branded hotel is independently owned and operated. Best Western and Best Western marks are service marks or registered service marks of Best Western International, Inc. ©2014 Best Western International, Inc. All rights reserved.

NAD_61 500.1011.14 Canadian Lodging May.indd 1

5/7/14 10:55 AM

20 |

www.canadianlodgingnews.com

T H E

Wya Point Resort offers a yurt as an accommodation option.

CANADIAN LODGING NEWS

W I NNE RS

CI RCLE

Starwood loyalty program recognizes Element Vaughan

Wya Point Resort earns TripAdvisor, Aboriginal Tourism BC awards

VAUGHAN, ON—Atlific-managed Element Vaughan Southwest extended-stay property has landed on the list of 2014 Starwood Preferred Guest (SPG) Member Favorite Hotels & Resorts. The list features 67 of Starwood’s nearly 1,200 hotels and resorts worldwide voted the ‘best beyond compare’ by SPG members from around the globe. Topping the New and Noteworthy category, the Vaughan, ON, hotel marked the international debut of Starwood’s ecowise Element brand. This year’s list of favourites was generated from feedback from more than 1.1 million members worldwide who contributed SPG ratings and reviews and hotel surveys.

UCLUELET, BC—Wya Point Resort, on Vancouver Island’s west coast, has won recognition from travel website TripAdvisor and the Aboriginal Tourism BC (AtBC) awards. TripAdvisor has awarded the property a 2014 Certificate of Excellence, recognizing hospitality businesses that earn high ratings from travellers. The AtBC awards gave the property its Outstanding Accommodations Award, presented to “an aboriginalowned accommodation with outstanding customer service, facilities and amenities which enhance the overall guest experience.” Each year, the International Aboriginal Tourism Conference and the AtBC awards recognize exceptional aboriginal tourism businesses setting themselves apart as leaders in the B.C. hospitality industry.

104 Canadian Best Western hotels receive TripAdvisor certificates PHOENIX, AZ—More than 1,600 Best Western International hotels, including 104 in Canada, have received TripAdvisor Certificates of Excellence, given to properties that consistently achieve outstanding traveller reviews on the website. “We are proud of all the Best Western properties that earn the TripAdvisor Certificate of Excellence each year,” Dorothy Dowling, senior vice president, marketing and sales, Best Western International, said in a release. To qualify for the Certificate of Excellence, businesses must maintain an overall TripAdvisor bubble rating of at least four out of five. In addition to 104 Canadian Best Western hotels receiving certificates, the North America total includes 933 properties in the U.S. and one in the Caribbean.

More than 20 Days Inn properties earn TripAdvisor certificates TORONTO—More than 20 Days Inn locations across Canada have earned a TripAdvisor Certificate of Excellence award, given to establishments worldwide that consistently achieve outstanding traveller reviews on the website. “There is no greater seal of approval than being recognized by our guests,” said Irwin Prince, president and chief operating officer of Realstar Hospitality, whose sister company holds the Canadian franchise rights to Days Inn. Among the Days Inn properties recognized by the TripAdvisor award are two in Edmonton (the airport and Edmonton South locations); one each in Regina and Estevan, SK; and properties in Berthierville, QC, and Edmunston and Miramichi, NB. When selecting Certificate of Excellence winners, TripAdvisor uses a proprietary algorithm to determine the honourees that takes into account reviews ratings. Businesses must maintain an overall TripAdvisor bubble rating of at least four out of five. Additional criteria include a business’ tenure and popularity ranking on the site.

Microtel Weyburn, Boston Pizza offer guests safe rides WEYBURN, SK—Microtel Inn & Suites by Wyndham in Weyburn, SK, has partnered with Boston Pizza and Country Cabs to offer the hotel’s guests free taxi rides to and from the restaurant—the first Microtel property to implement a program of this type. “Many of our guests stay for multiple nights and like to go out and try the food and beverage establishments in our great city,” said Microtel general manager Andrew Arksey in a release. “We want our guests to enjoy all that Weyburn has to offer while also ensuring they have a safe ride home.” Once Microtel has evaluated this pilot program, it might consider similar initiatives for other markets, according to the release.

J U LY 2 0 1 4

| 21

www.canadianlodgingnews.com

PEOPL E The Ontario Restaurant Hotel & Motel Association (ORHMA) has named four new directors to its board. The new quartet of directors includes Tyson Rideout, vice-president, operations, JOEY Restaurant Group; Carol Patterson, senior manager, regulatory affairs, Tim Hortons; Grant Cobb, senior vice-president, Prime Restaurants; and Chad Hope, regional vice-president, Ontario, Royal Host. Catherine Velie is the new general manager at Sheraton Gateway Hotel in Toronto International Airport. Most recently, Velie was director of operations at the 825-room Le Centre Sheraton Montreal. Previously, Velie worked in the Starwood corporate offices in Stamford, CT, on a task force with the Starwood Preferred Guest group. Velie was also director of operations at the W Hotel in Los Angeles and has previous experience at two Westin hotels in Boston and The Westin Casuarina in Grand Cayman. Glenn Squires, president and chief executive officer of Pacrim Hospitality Services, was named the new chairman of the Tourism Industry Association of Nova Scotia on May 23 at the TIANS annual general meeting at Pictou Lodge Beach Resort. “It is a crucial time for the industry in Nova Scotia, and I am confident that the incoming board of directors will lead and inspire the change that is required to ensure tourism achieves its potential in Nova Scotia,” Squires said in a release. “With a goal from the Ivany report to double tourism receipts to $4 billion over the next decade, it will require a great deal of leadership from industry and governments from all levels.” The University of Guelph, College of Business and Economics, awarded J. Charles Grieco, former owner of Toronto’s La Scala restaurant, an honorary degree at the school’s June 10 convocation ceremony. The degree recognized Grieco’s industry contributions, which included leadership roles in the Ontario Hostelry Institute and the Canadian Hospitality Foundation.

8th largest hotel company with 1,000+ hotels worldwide Tyson Rideout, vicepresident, operations, JOEY Restaurant Group.

Carol Patterson, senior manager, regulatory affairs, Tim Hortons.

Take a closer look at our innovative brands and programs We offer low fees, flexible agreements, reasonable brand standards and A Voice and A Vote in major brand decisions. SM

Grant Cobb, senior vice-president, Prime Restaurants.

Catherine Velie, general manager at Sheraton Gateway Hotel in Toronto International Airport.

Chad Hope, regional vicepresident, Ontario, Royal Host.

Ryan Latimer, Ottawabased sales manager for national associations and government markets.

The Scotiabank Convention Centre, in Niagara Falls, Ont. (SCCN) welcomes Ryan Latimer as its Ottawa-based sales manager for national associations and government markets. During his career, Latimer has established himself as an account manager at the Ottawa Convention Centre and most recently in various hotel sales roles. He is an active member of both Meeting Professionals International (MPI) Ottawa Chapter and Canadian Society of Association Executives (CSAE) Ottawa-Gatineau, where he participates in volunteer programs and committees such as the School Breakfast Program and the CSAE PACE Committee.

A Custom fi t, with a focus on results SOFT BRANDING &

REBRANDING

• Increase quality and save on construction costs • Up to US$250,000 available for qualified properties • Can integrate prototype design into renovations • Energy efficiency from LG Electronics • Adaptable to specific sites

George Hawkins, 39-year employee at Holiday Inn Sarnia, dies

The hospitality industry is about people. Some of us call them guests and some of us call them customers. The hospitality industry is also about the people who apply their passion and skill to doing good for those guests and customers. This applies to industry leadership, many of whom win awards and accreditation. Others are front of the house, who are seen and excel in customer service, whether serving a table or pouring a drink. Customers see them, talk to them and love them. Yet others are categorized as back of the house or support staff. These are truly the unsung heroes of the hospitality industry, who put a lot of sweat into ensuring business success. Yet their role is not tangibly seen and, unfortunately, often not measured or even mentioned. In the early 1990s, I managed the Holiday Inn Sarnia, a hotel that was driven by a service culture stemming from employee empowerment and teamwork. There was one unsung hero working there by the name of George Hawkins. George was a long-term dishwasher, who never missed a day of work, and also took so much tender loving care in his day-to-day job of keeping his dishes and pots clean—but this can be looked upon as a job expectation. I recall many days when George showed up when called upon to support peak demand Saturday banquet shifts. George was there partici-

George Hawkins at his retirement party in 2011.

J OIN N OW • S AVE L ATER PROGRAM • Designed for properties nearing end of contract with current brand • Waiver of all monthly fees; one month for every month you commit before current brand exit date

pating in the traditional banquet food preparation line when assistance was required and yes, George came back to work for the Sunday early morning shift. George, who rode his bike to work, had simple needs. I vividly recall a company longevity awards dinner held at a Toronto hotel where George, dressed up in his tight suit, went up to accept his award and was truly “tickled pink.” He was humble, but he was so proud and pleased with the recognition. I can still see that face today. George is a representative of all the many unsung heroes working in Ontario’s [and Canada’s] hospitality industry. There are many of them. George Hawkins passed away peacefully the morning of May 26, following 39 years of working at the Holiday Inn Sarnia. George, we all thank you!

• Jumpstart your revenue and save as much as US$15,000!

By Tony Elenis, President and CEO, ORHMA

Discover how to improve your revenue. Visit our websites to attend a live webcast or call for more information.

JoinLexington.com • JoinCBVI.com 888-316-2378

www.canadianlodgingnews.com

22 |

BEF ORE

AN D

A F T E R

CANADIAN LODGING NEWS

TOp

Kitchener Crowne Plaza revamped

lI ST

Top 10 ways restaurants use social media 1. Gain feedback and insight on service, events and menu items. Using social media applications Facebook, Twitter, Yelp and Google +.

Crowne Plaza front canopy.

General manager Yari Khan.

2. Promote and show off new menu items. Using social media applications Instagram, Facebook, Twitter, YouTube and Pinterest. 3. Encourage trials by offering specials and discounts. Using social media applications Foursquare, Facebook and Twitter. 4. Use employees as brand ambassadors to help spread the word. Using social media applications Facebook, Twitter and Google +.

The Delta King Suite before the renovation.

KITCHENER, ON—The Kitchener Crowne Plaza has undergone a transformation with rooms completely gutted and redesigned. General manager Yari Kahn told CLN the renovations cost more than $12 million to complete. “It just gives an impact to people that have been accustomed to coming through here. Change really has happened, quite an extensive change,” Khan said. The property is divided into two connected buildings: the Courtyard building has 127 rooms, primarily queen-queens; and the Executive Tower has 74 rooms, primarily kings. Every one of the 201 rooms comes with a fridge, microwave, hairdryer, cordless phones, extra pillows and vanity mirror. Directional lights are mounted on the headboard alongside outlets for laptops or smartphone charging.

The Crowne King Suite after the renovation.

“We wanted to make this a smart room too,” Khan said, pointing to HDMI connections into the TV for streaming from laptops. Khan added the hotel would not sell movies through the television and that customers could rent movies through Netflix on the room’s TV or via a laptop. A sofa bed in every room can fold out to act as a bed to give more versatility to room booking. All of the rooms are smoke-free and have a space-saving sliding door to the washrooms. Luggage racks and extra pillows are in the main closet space with feather down pillows available on request. The elevators and the hallways have also been renovated. New way-finding signs have been created to help guests around the building. “We’re going to be a hotel that allows people

COMI NG

Sept. 4-5: Hotel Data Conference, Loews Vanderbilt Hotel, Nashville, TN. Tel.: 615-824-8664. Fax: 615-824-3848. E-mail: hdc@str.com. Website: www.hoteldataconference.com. Sept. 23-24: Canadian Resort Conference, Pantages Hotel Toronto Centre. Contact: Jon Zwickel, president and CEO of the Canadian Resort Development Association. Tel.: 407-730-3565. Website: www.canadianresortconference.com.

to come out of their corporate meetings,” Khan said. “Obviously the Kitchener market needs something like this.” The hotel wore the Delta flag until the end of May 2013, when the renovations went into full swing. During the bulk of the work, the hotel stayed open under the independent brand Kitchener Waterloo Hotel and Convention Centre. “Once you shut down the doors on a hotel it is very hard to get momentum back up,” Khan said. The main lobby is scheduled to open in early July and the restaurant and lounge are set to open by the end of August. The hotel includes a family-friendly area with an arcade, mini-golf and a bowling lane. A brand new Crowne Plaza façade was added in May and a grand opening will be held later this year.

E V E N T S

Oct. 5-7: Atlantic Canada Showcase, Delta Prince Edward and PEI Convention Centre, Charlottetown, PEI. Contact: Debbie Mol. Tel.: 902-566-5008. E-mail: Dmol@tiapei.pe.ca. Website: www.atlanticcanadashowcase.com. Oct. 7-8: Western Canadian Hotel & Resort Investment Conference, Fairmont Pacific Rim and Fairmont Waterfront, Vancouver. Contact: Orie Berlasso. Tel: 416-924-2002. Website: www.hotel-resortinvest.ca. Oct. 7: MHA 14 Tradeshow, Victoria Inn Hotel,

Winnipeg. E-mail: info@centrex.ca. Oct. 20-23: The Lodging Conference, Arizona Biltmore Resort & Spa, Phoenix, AZ. Contact: Brent Tinter, conference manager. Tel.: 800252-3540. E-mail: info@lodgingconference. com. Website: www.lodgingconference.com Nov. 3-4: Connect Show— BC’s Food, Drink and Lodging Expo, Vancouver Convention Centre West. Contact: Nora Cumming. Tel.: 604-628-5655. E-mail: Nora@connectshow. com. Website: www.connectshow.com.

5. Have a direct dialogue with your current and potential new customers. Using social media applications Facebook, Twitter and Google +. 6. Update customers on new ventures such as new openings, remodels and community projects. Using social media applications YouTube, Facebook, Twitter, Google + and Instagram. 7. Increase awareness and excitment with contests and giveaways. Using social media applications Facebook, Twitter, Instagram, YouTube and Google +. 8. Connect and network with business partners and community members. Using social media applications Linkedin, Google +, Facebook and Twitter. 9. Assist with finding new employees. Using social media applications Linkedin, Google +, Facebook and Twitter. 10. Monitor reputation and provide complaint resolutions. Using social media applications Facebook, Twitter, Yelp and Google +. The above information is courtesy of Restaurant Association of Nova Scotia.

P&G Ad:Layout 1 11/03/14 12:14 PM Page 1

We’re saving money on whiter, stronger linens since we switched.

Keeps Whites Whiter

9% Longer Linen Life Keeps Fibers Stronger

6% Longer Linen Life Extend Linen Life

Total 15% Longer Linen Life

Savings Up To $9,700 Annually*

When you switch to the Tide® Professional Laundry System, you save money since your linens last longer and don’t need to be replaced as often. You’ll lose 9% fewer linens to discoloration and 6% fewer to fabric weakness. Extending the life of your linens reduces replacement costs by 15%, which can add up to over $9,700 in bottom line savings in just one year. To learn more, please call 1-800-332-7787 or visit us at www.pgpro.ca.

Clorox is a trademark of The Clorox Co., used under license by P&G.

*For a typical mid-large hotel. When switching from the leading alkaline system. Whitening results based on Full System use. Calculations based on US data.

STAYING AGILE IS CRITICAL. FORTUNATELY, OPENING MORE THAN 1,100 NEW* HOTELS HAS KEPT US IN SHAPE. In the past five years, Hilton Worldwide has opened more than 1,100 new hotels around the world, bringing us to more than 3,900 hotels in 90 countries today.* In Canada, we have 86 hotels open from coast to coast with a growing pipeline of over 40 signed projects. Impressive growth, made possible by our ability to adapt to the world’s increasingly complex business environments. As a result, we’ve developed a wealth of experience creating and operating the most award-winning portfolio of hotels in the industry. Not a bad workout for a 93-year-old.

For development opportunities in Canada, please contact Tom Lorenzo, Vice President and Managing Director of Development (+1-203-463-3407, thomas.lorenzo@hilton.com), and Jeff Cury, Director of Development (+1-514-695-6798, jeff.cury@hilton.com).

STAY AHEAD

hiltonworldwide.com

*From January 2008 to January 2013

B2B12004_SD100_CLN_Ad_Canada.indd 1

1/23/13 11:59 AM