Spring 09 - Southern Hospitality Magazine

Transcription

The Only Resource Serving Lodging & Restaurant Operators in the Southeastern United States
spring 09
Vol. 32, No. 1
$4.00
m a g a z i n e
up close
with harris
rosen
themed
meetings:
in or out
business
center
trends
everything
pos/pms
attractive
fitness
meet danny
trace
2
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 0 9 , V ol . 3 2 , I ssue 1
spring 09 vol. 32, no.1
$4.00
contents
upfront
a good fit: fitness that attracts 9
a pms and pos comparison 10
the business of
business centers
14
UP CLOSE WITH HARRIS
ROSEN 16
THEMED MEETINGS: IN OR OUT? 19
Q&A
SPECIAL
REPORT: VF
IMAGEWEAR
22
www.southernhospitalitymagazine. Online buyers guide plus the industry’s best trade shows!
The Only Resource Serving Lodging & Restaurant Operators in the Southeastern United States
departments
off the top
Welcome
To Spring!
Spring ... a time of change, growth and beauty! Sounds good,
right? I never cared for change when I was little; in fact, it scared
me to death. I would dread anything new I had to face. Well, my
perception of change has changed! I now realize that with change
comes education, growth and wisdom, even if it hurts.
In this turbulent time, we are all forced to change a bit and
figure out ways to live and work smarter. One change here at
Southern Hospitality Magazine—we have featured a person on our
front cover. Why, you ask? Well, Mr. Harris Rosen represents that
change, growth, beauty and wisdom. He brings more than he receives, leads by example and gives gracefully—this is true Southern
Hospitality! Read his story and his thoughts on today’s economy
on page 16.
We have also changed our content organization for 2009. We
have worked hard to add more variety, more interviews, and useful
tools to help you succeed. Check out our new section, upfront. On
page 9, we talk about fitness that attracts (customers, we hope!).
The business of business centers has certainly gone through some
changes (see page 14). Each issue in 2009 will also feature at least
one Q&A special report. Designer uniforms sound interesting?
Read more on page 22.
Let’s not forget our buyers guide. Check it out on page 23, updated
in print and online just for you!
Our biggest change is scheduled for spring 2010. Southern Hospitality Magazine is launching Southern Hospitality Magazine—Traveler!
We are very excited about this publication and about working with
properties and organizations to bring travelers and dollars to the
Southeast. Read more on page 29.
Southern Hospitality is more than just a magazine! During one of
our interviews, we were told the phrase “we focus on relationships”
is overused in the hospitality industry. And, indeed, the phrase may
be, but actually developing strong, trusting relationships in business
or anywhere can never be overdone.
Here at SHM headquarters, we have a team that works together.
We support and encourage each other. Our intention is to grow
relationships every chance we get. It is also our intention to provide
that same true hospitality to our readers and advertisers. So now,
when times are hard and morale is down, let’s step up, arm and arm,
let’s work smarter and let’s face the changes together.
viewpoint...................................................................................................... 4
state scene.................................................................................................... 5
from the dairy................................................................................................ 8
from the kitchen............................................................................................ 8
chef spotlight...............................................................................................20
Debbie Dewell, Publisher
P.S. If you want to keep receiving Southern Hospitality Magazine,
please see page 31 where you can fill out a subscription card today!
2009 buyers guide .......................................................................................23
people places things......................................................................................29
mark
......................................................................................30
S O Uyour
T H calendar.
E R N H .O
S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 0 9 , V ol . 3 2 , I ssue 1 3
shm:travelviewpoint
by J a im e For t h
m a g a z i n e
When the Going Gets Tough,
the Tough Start Marketing
An Easy Sell
To the uninitiated, Florida might seem an
easy sell. Clean sandy beaches filled with sunlight, the delicious scent of flowering foliage,
palm fronds rustling in the breeze, championship golf courses, bikini’d bodies coasting by
… what’s not to love?
Well, when the economic chips are down
and it becomes tougher for potential travelers
to cough up discretionary income, even the
country’s third most visited state has to work
smarter to coax tourists to its shores. Under
these circumstances, the first inclination of
many business owners is to drastically reduce
their marketing expenditures. But Florida has
been down this road before, and state tourism
officials know this is a fight that can be won.
Using an aggressive marketing campaign,
VISIT Florida, a public-private agency, engaged
in a battle against consumer fear and pessimism
in post-9/11, and as a result, Florida recovered
from the tourism slump much more quickly
than any other state in the nation. What do
the officials at VISIT FLORIDA know that
the rest of us may not? The tagline on those
motivational posters says that when the going gets
tough, the tough get going. How does that work,
exactly? To see what happens when reality hits,
when the concept of va-cation becomes a notion
called nay-cation, we must first engage in a little
historical reverie.
Picture It …
Fall 2001: Remember it? Times were not so
good then, either. A new, young president was
in office who had inherited a sluggish economy
with only modest growth. The country’s unemployment was 4.9 percent in August 2001
(two months after 9/11, it was 5.7 percent).
After the terrorist attacks occurred in New
York, Pennsylvania and Washington, D.C., the
country held its breath and waited for the next
shoe to drop. Who wanted to be on the next
airplane to plunge from the sky and into the
lives of innocent countrymen?
At VISIT FLORIDA, the state’s official
tourism marketing corporation, staff watched
the events of 9/11 from their television in the
corporate headquarters building in Tallahassee
… and their offices in London and Sao Paulo
4
… and from airports across the country that
had canceled all flights for the next three days.
Planes headed for the United States were redirected to Canada. Altogether, 23,000 flights
were canceled, with 1.67 million passengers
stranded. It was as if the black clouds settling
above the city of New York had drifted over the
rest of the country as well. Dark days indeed.
Crisis Mode
It is natural to include a crisis plan in standing operating procedures manuals. Florida,
which has experienced shark attacks, hurricanes, red tide and wildfires, can attest to the
fact that bad things do happen. And so, VISIT
FLORIDA sensibly crafted a crisis management plan for such occasions, and the state
Legislature reserved $2 million in its emergency
fund, “just in case.” Back in the halcyon days of
2000, not many businesses anticipated terrorist
attacks on our homeland.
By the time the dust began to settle from
the Twin Towers, staff at VISIT FLORIDA
had rolled up their sleeves and gotten busy.
A corporate board of directors meeting had
been scheduled at Amelia Island for Sept. 20,
and plans went forward for that meeting. As
chairman of the state Commission on Tourism, Governor Bush sat at the head of the
table and listened as every single board member,
approximately 40 in all and representing various tourism enterprises in Florida, outlined the
devastation they faced. Canceled hotel rooms,
empty planes and deserted amusement parks
affected millions of Floridians employed by
the tourism industry. This was the crisis that
no crisis plan had anticipated.
The governor acted promptly. He pressed
the state Legislature to release a $20 million infusion into a special marketing campaign designed
to stimulate travel to Florida. Current VISIT
FLORIDA President and CEO Bud Nocera remembers it well: “The governor and Legislature
provided the $20 million; we were responsible
for deciding how to use it for immediate benefit
to the industry.” He notes that Governor Bush
was very proactive in providing leadership,
participating in Spanish TV ads and flying commercially to Boston and Chicago on Oct. 1 to
(Continued on page 7)
spring 09
vol. 32, no.1
Publisher Great Minds Inc.
TM
m a g a z i n e
Creative Director Debbie Dewell
Editor Susan Trainor
Manager of Finance David A. Dewell
CLIENT SERVICES/
Administration
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Patricia Gavin
G R E A T M I N D S
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ontributing writers
C
Elaine Cappellino, Mary Detricht, Patricia Gavin, Diane Loupe,
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Kristi Weldon
website southernhospitalitymagazine.com
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ADMINISTRATOR
G R E A T M I N D S
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Southern Hospitality Magazine tm (ISSN 1556-1313)
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Virginia General
Assembly in
Review
The legislative session ended on Feb. 28
here in Virginia, and 2009 proved to be a
successful year for the Virginia Hospitality
and Travel Association. The VHTA was busy
tracking hundreds of bills that were introduced
this year, and we achieved enormous success in
defeating many ill-conceived measures as well
as in helping to pass several bills that will benefit VHTA members and the commonwealth’s
hospitality and tourism industries.
Fortunately, Virginia remains a businessfriendly state. Therefore, we have not seen
several legislative issues arise in Virginia that
our industries have been forced to fight in
other states (e.g., menu labeling, trans-fats bans,
increased minimum wages, paid sick leave for
employees). Nonetheless, every year we are
called on to defeat many bills that would negatively impact our members and industries—and
this year certainly was no exception.
Retail Dealer Discount – We started our
session facing a multibillion-dollar budget shortfall, and with this shortfall came many proposals
that attempted to find money anywhere possible.
One proposal discussed the elimination of the
retail dealer discount. Many states across the
country provide retailers with “compensation”
for the collection and remittance of the state sales
tax. Retailers are, in short, doing the states’ job
for them, and this is a way to help offset costs
incurred by the retailers. The elimination of
the discount would have been detrimental to
our industries, especially in a year when many
hospitality and tourism businesses are feeling
the economic squeeze. After many weeks of
discussion with legislators, we ended up saving
the dealer discount with some variations on the
collection and remittance. This will go into effect
in June 2010, which gives us a little more than a
year to discuss the details and iron out any issues
we find with the compromise.
VTC Funding – The VHTA supported a
budget amendment to provide Virginia Tourism Corporation (Virginia’s state agency for
tourism) with additional funding to promote
Virginia tourism during this slump in the
economy. After extensive deliberation, the
General Assembly agreed to increase VTC
funding by $2.5 million to promote tourism
in Virginia.
Post Labor Day School Opening – Virginia believes very strongly in the effectiveness
of the tourism industry. Because of this, Virginia
has a law that requires all public schools in the
state to open after Labor Day. School districts
may apply for a waiver to allow them to begin
prior to Labor Day; this is seen in many districts
in the Western part of the state where they
have to deal with weather issues, such as heavy
snow days. Post Labor Day school openings
are critical to the tourism industry because the
last two weeks of August are the highest travel
weeks of the summer, and they provide millions
in revenue for the state. States all across the
country have implemented such laws because
they understand that tourism is a vital part of a
state’s tax revenue. We were able to defeat two
measures that attempted to repeal this law; we
expect similar opposition next year.
Admission & Meals Taxes – Once again,
the VHTA was successful in defeating multiple
proposals to impose new industry-specific taxes
on the hospitality industry. Four admissions
tax proposals were defeated. Similarly, three
measures to give counties the authority to levy
unlimited meals taxes and admissions taxes also
were defeated. Lastly, the VHTA defeated HB
2662, which would have created a new meals
and lodging tax to be imposed by any Community Development Authority.
Lodging Taxes – The VHTA was successful in securing passage of two bills that clarify
that any additional county transient occupancy
taxes (TOT) may be spent by the counties only
after they consult with the local tourism industry organizations, including the local lodging
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 0 9 , V ol . 3 2 , I ssue 1 Welcome!
New Members
Restaurant
Five Four 0
2307 Kingbird Lane,
Virginia Beach,VA
23455
757/613-4139
Le Pain Quotidien
701 King Street,
Alexandria,VA 22314
212/359-9000
Poppa’s Pub LTD
2105 Diamond
Springs Road,Virginia
Beach,VA 23455
757/739-5872
Lodging
Williamsburg
Hotel & Motel
Association
P.O. Box 1515, Williamsburg,VA 23187
757/220-3330
Travel
Blacksburg &
Christiansburg
Visitor Center
103 Professional Park
Drive, Blacksburg,VA
24060
540/552-2636
The Great Big
Flea Market
3302 Williamsburg
Road, Richmond,VA
23231
804/222-2530
Education
Rappahannock
Community
College
5202 Irvington Road,
Irvington,VA 22480
804/438-5564
Supplier
Highway Information Media LLC
12372 Cottage
Woods Drive,
Ashland,VA 23005
804/798-2011
Multi-Health Cost
Solutions
P.O. Box 1056,
Oxford, NC 27565
866/538-8169
Seyfarth Shaw LLP
957 F Street, NW,
Washington DC 2004
202/828-5371
2009 Outstanding Industry Awards
The VHTA’s Outstanding Industry
Awards recognize community leaders among
Virginia’s restaurants, hotel-lodging, tourism
and hospitality supplier industries. Awards
include but are not limited to Manager and
Employee of the Year, Supplier of the Year, the
Golden Pineapple Award, the Rising Pineapple
Award and the Green Footprint Award.
Award winners are chosen based on their
superior level of leadership, creativity, vision
and performance that goes above and beyond
normal job responsibilities. Visit www.vhta.
org to nominate your ideal candidate. All forms
must be received by Sept. 1, 2009, to qualify.
5
save81restareas.com
Virginia tourism needs your support as we work together
to keep Virginia’s safety rest areas OPEN for business. The
Virginia Department of Transportation (VDOT) has proposed
to close 25 of Virginia’s 41 safety rest areas. A vital lifeline for
the tourism industry, these safety rest areas serve more than
45 million visitors each year, providing travel information,
a safe and comfortable place to rest and promoting a friendly
welcoming image of Virginia! Please visit save81restareas.com
for more information on this effort.
Virginia
Continued from page 5
industry. Special thanks go to Delegate Brenda
Pogge (R-Yorktown) and Senator John Watkins
(R-Midlothian) for sponsoring these bills at the
request of the VHTA.
Motion Picture Opportunity Fund – The
VHTA supported the efforts to impose a new
five percent tax on in-room movies viewed in
hotel rooms to create a new funding source to
be used for film incentive programs established
by the Virginia Film Office. This new tax is
expected to generate approximately $1 million
annually.
Health Care – The VHTA was successful in defeating a number of bills that would
have imposed new costly mandated services
on employer-sponsored health care (two for
autism services, two for prosthetic devices, two
for telehealth services and one for amino acid
formulas). In addition, the VHTA supported
several measures to make employer-sponsored
health care more affordable for small businesses
to offer to employees. These will create a new
health care insurance product that is free of
costly mandated benefits available to employers
of 50 or fewer employees. Lastly, the VHTA
supported legislation that would require the
state to impose any new mandated benefits on
the state’s employee health plan before it could
add the same new mandate on health plans offered by private employers.
Restaurant Smoking Ban – The VHTA
6
has consistently opposed any form of a smoking ban. With 67 percent of restaurants in
Virginia having gone smoke-free on their own,
we believe there is no reason for a government
mandated ban. We have been able to defeat
these measures in the past, but with public
sentiment moving toward a ban, we were unable to defeat a ban this year. More than a
dozen smoking ban measures were introduced
this year. But the prevailing legislation bans
smoking in most restaurants with exceptions for
private clubs and for separately enclosed rooms
in restaurants if these rooms have both separate
ventilation and a separate outside entrance.
Outdoor patio areas also are exempt from the
smoking ban. In addition, restaurant operators
are prohibited from requiring any employee
to work in any designated smoking area. The
restaurant smoking ban will not go into effect
until Dec. 1, 2009, in order to allow restaurants
time to modify their premises if they wish to
create a separate indoor smoking area.
Now that session is over, the VHTA is
focusing on a myriad of other projects and
issues. We will be holding town halls with
our members to discuss issues they would like
for us to address next session. We will also be
holding fund-raisers across the state for our
friends in the House of Delegates who are up
for reelection this year as well as campaigning
and helping our gubernatorial, lt. governor and
attorney general candidates.
2009 Calendar
of Events
April 4
Motorcycle Grand
Tour of Virginia
Kick-Off Event
Kings Dominion,
Doswell,VA
“Celebrating the 40th
Anniversary of Virginia
Is For Lovers.” Join the
VHTA as we kick off the
PREMIER Motorcycle
Grand Tour of Virginia at
Kings Dominion from
10 a.m. to noon.
April 10-22
Virginia Tourism
Summit
Wintergreen Resort,
Wintergreen,VA
Hosted by the VACVB,
this event is a great
networking opportunity for the bureaus and
organizations across the
commonwealth.
April 27-28
VHTA Spring
Membership
Meeting
The Mimslyn Inn,
Luray,VA
Meet with industry
professionals. Listen to
dynamic speakers. Share
your industry expertise.
Learn how you can better your business.
May 5
VHTA PAC Golf
Tournament
Hunting Hawk Golf
Course, Glen Allen,VA
Enjoy the rich golf
heritage of Virginia in
support of the VHTA’s
legislative efforts.
September TBA
Education
Foundation Golf
Tournament
Virginia Beach
National Golf Course,
Virginia Beach,VA
Hosted by the VHTA
in an effort to provide
scholarships to students
studying in the hospitality field.
October 7-8
Mid-Atlantic Food,
Beverage & Lodging
Expo
Baltimore Convention
Center, Baltimore, MD
October 11-13
VHTA’s Annual
Membership
Meeting
Omni Charlottesville
Hotel, Charlottesville,
VA
Come hear all that the
VHTA has to offer and
help define the association’s legislative goals for
the 2010 General
Assembly.
December 13-14
VHTA Quarterly
Membership
Meeting
Woodlands Hotel &
Conference Center,
Williamsburg,VA
*All dates subject to change
shm:travelviewpoint
The Tough Get Marketing
encourage renewed confidence in air travel.
On Oct. 21, a Hot Vacation Deals button
was launched on the VISIT FLORIDA website,
and subsequent individual hits to flausa.com
increased by 250 percent (that’s not a typo).
Between September and December 2001, $4.4
million was spent, with $2 million used for coop advertising with industry partners.
Rockin’ and Rollin’
“By mid-December,” says Nocera, “we
were rockin’ and rollin’, with advertisements
and programs starting to hit the airwaves.”
Partnerships were forged with the Departments of Agriculture and Citrus, a very popular
Play FLAUSA Lottery scratch-off game was
introduced and a media blitz ensued. Results
were almost immediate so that by spring 2002,
it was apparent that their aggressiveness had
succeeded in raising visitor numbers to a level
consistent with pre-9/11 figures.
In the meantime, in Hawaii, a state in
which 33 percent of jobs are linked to tourism,
unemployment claims rose 200 percent. In San
Francisco, 25 percent of union hotel and casino
workers would be laid off by year’s end.
But to the marketing experts at VISIT
FLORIDA, it became apparent early on that,
according to Nocera, “Value and price were
going to win the day.” He is quick to point out
that a genuine crisis that cannot be anticipated,
such as a terrorist attack, is different from an
economic downturn, which savvy business
owners are able to discern in advance. However,
basic marketing principles still apply.
The Current Crisis
Response to the current crisis among tourism entities has been just as varied as responses
to 9/11. Some businesses began to scale back
expenses and lay off employees as early as
October 2008. VISIT FLORIDA recognized
that its 2009-2010 marketing plan had to address a different reality: In 2001, people were
afraid to fly, but in 2009, people don’t have the
money to fly.
This time around, the Florida Legislature
did not provide additional support or funding,
so VISIT FLORIDA identified $1.2 million in
programs that could be cancelled or scaled back,
and the organization partnered with entities such
as the Outdoor Advertising Association and the
Florida Association of Broadcasters to publicize
in-state promotions for late spring 2009. “Every
available dollar is used for marketing,” says Nocera, “and we are aggressively letting people know
that this is a great time to take a break from their
worries and take a trip to Florida. Prices are lower
than they’ve ever been, and they include amazing
value for the money.” To illustrate, he points to the
official Florida tourism website (visitflorida.com),
which includes a Florida Vacation Auction button
offering spring savings up to 80 percent.
Other major organizations are taking
similar steps to draw in consumers. On its
website, Fodor’s advertises 25 to 50 percent
off destinations ranging from San Francisco to
Rome. General Mills has increased its marketing budget by 19 percent for the first half of
FY 2009, even as competitors have scaled back
their marketing efforts. The company has also
planned a broadcast and online advertising blitz
for the balance of FY 2009.
Small operations comprise approximately
71 percent of business in the United States
today, according to the U.S. Census, with small
firms providing approximately $770,032,328 in
revenues each year. Larger employers provide
an additional $22,062,528,196, making it clear
that the economic health of our nation rests on
the ability to own a business and the freedom to
make it flourish—or even to fail, in which case
competitors are able to use the situation to their
advantage. Either way, dollars are unleashed,
and the world continues to revolve.
When experts say the American economy
is strong, they mean that the undergirdings of
the free market enterprise system are strong.
To demonstrate: airline figures show that in
Sept. 2001, 70 million passengers boarded
commercial aircraft, and the number dipped
sharply afterward, reaching a low of 40 million.
However, by mid-2005, the number had risen
again, to nearly 80 million.
In a normal economy, business owners worry
about the cost of health insurance, Workers’ Compensation, federal and property taxes and overhead.
Extraordinary times, however, call for extraordinary measures. Armed with the knowledge that the
world is an unpredictable place and that markets
do fluctuate, the smart business owner can weather
economic storms by being proactive and by using
marketing dollars wisely. Ask anyone who has
already been there; they know.
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7
FROM
THE
KITCHEN
shm:fromthedairy
by Pa t r i c i a Gav i n
La Torretta Del Lago Resort & Spa
Strikes Gold With Chez Roux
A Vision and A View
Texas Gold Cheddar Cheese
Soufflé With Sweet Corn Cream
Serves 8
Corn Cream
½ small onion, finely chopped
2 tbs. sweet butter
8 oz. tinned sweet corn, drained
2 cups heavy cream
4 oz. Texas gold cheddar, grated
Salt and pepper to taste
Suet the onion with the butter until translucent. Do
not colour. Add the drained sweet corn and stir with
the onions for a few minutes. Add the cream and
bring to simmer. Simmer for five minutes. Pass the
mixture through a food processor and strain through
a fine sieve. Add the cheese while still hot and stir
until all dissolved. Season to taste.
Soufflé Base
1 cup milk
1-½ oz. butter
1-½ oz. flour
5 egg yolks
Salt and pepper to taste
Melt the butter and stir in the flour using a wire
whisk. Cook at low heat for a few minutes. Remove
from heat and leave to cool. Meanwhile, bring the
milk to a boil. Pour the milk over the flour and butter
mixture and stir with a wire whisk. Return the pan
over high heat and cook for a few minutes, stirring
continuously. Remove from heat, add the egg yolks at
once and stir immediately until incorporated. Season
to taste. Keep warm.
To Finish Soufflé
1 cup egg white
Pinch salt
½ pound Texas gold cheddar, grated
Preheat oven to 380 degrees. Butter eight small steel
muffin cups thoroughly and keep refrigerated. Place the
egg white in the bowl of an electric mixer and whip the
egg white until light and fluffy. Add a pinch of salt to the
white. Place the warm soufflé base in a large mixing bowl
and smooth the mixture with a wire whisk. Add a little
egg white to the mixture and mix well together. Add half
the egg white and slowly mix again until incorporated.
Add the remaining egg white and fold gently. Spoon the
mixture into each cup. Bake at 380 degrees for three
to four minutes. Meanwhile, poor the hot sweet corn
cream onto each plate. Unmold the soufflé onto each
plate and sprinkle the grated Texas gold cheddar over
the soufflé. Melt the cheese under the oven broiler until
it is just turning golden brown. Serve immediately.
8
With vision and a gorgeous view of Lake
Conroe, Master Chef Albert Roux and hotelier
Ronnie Ben-Zur of French Quarter Hospitality
launched Chez Roux on Mar. 7, 2009, at the
new La Torretta Del Lago Resort & Spa.
“The resort and conference center has
been a $130 million project,” says Ben Zur,
president, French Quarter Hospitality. “I was
inspired by the view of Lake Conroe from the
445-room tower.”
Ben-Zur’s vision for the Del Lago renovation was inspired both by its location on Lake
Conroe and the culinary talents of Master Chef
Albert Roux.
“I met Chef Roux in London,” says BenZur. “We decided to open the restaurant Chez
Roux here and create a destination resort
together in 2006.”
Chez Roux offers patrons a menu of French
cuisine for which he is distinguished. Along
with his brother,
he is considered
a luminary of
French cooking in England.
Together they
own Le Gavroche in London,
which they have
operated since
the 1960’s. The
Chez Roux menu
includes a Texas
Gold Cheese
Soufflé that is amazingly creamy and light and
simply melts in your mouth.
“As a master chef, I have opened many
executive dining rooms with Compass,” says
Roux. “This restaurant on the lake is special
and my first in the United States.”
Guests who had the opportunity to experience the menu prior to the formal debut
included Houstonian Joanne King Herring,
who Julia Roberts played in the recent release
Charlie Wilson’s War opposite Tom Hanks, as
well as many who live adjacent to the resort
facility and who have opted for membership
status to take advantage of the extensive golf
and recreational offerings.
The nearly 200-acre facility features the
445-room tower, villas on the lake, cottages on
the golf course, an infinity pool, a water park
with Lay-Z River Rapids and waterslides, an
18-hole golf course, a conference and events
center, a marina, a beach, a fitness center and a
spa. There is also an Adventure Camp for kids
with on-site daycare planned. In addition, the
conference center has approximately 70,000
sq. ft. of meeting space.
“We will staff to probably 400 this summer
to provide the service and attention to detail
that our guests anticipate,” says Ben-Zur. “The
staff is dedicated to ensure the guest experience
is unparalleled.”
La Torretta Del Lago sports a 10,000 sq. ft.
fitness center and an adjacent 17,500 sq. ft. spa
with 23 treatment areas, a barber shop and an
Aveda salon to support conference guests and
leisure travelers.
In addition to Chez Roux, which seats
approximately 100, the resort features Prime,
which seats 280, Sonata Piano Bar, Yoi Sushi
Bar, Énergie cocktail emporium, Mokka Café
coffee bar and Essence Café, a spa café and
smoothie bar.
The resort, built on a peninsula, offers a
270-degree view of Lake Conroe and services
both the business and leisure traveler with
outstanding accommodations.
At La Torretta Del Lago, both the soufflé
at Chez Roux and the staff set the standard
for Texas Gold.
upfront
A Good Fit – Fitness Centers That Attract
More and more these days,
people are conscious of their health
and try to stick with a workout
routine even when they travel.
All travelers, whether business or
pleasure, face obstacles to keeping
fit while on the road. Enormous
dining opportunities plus lots of
time sitting while sightseeing or in
meetings can leave a body feeling
sluggish and fatigued.
An attractive, convenient fitness
center can be just the thing for a
weary traveler to revitalize and relax
while on the road. Hotels that take
care of their guests’ physical needs in
this way can attract and retain loyal
customers. “Today’s travelers have
certain expectations in terms of the
quality of a fitness center in a hotel
property,” says Pat Sullivan of Pro
Fitness. “They expect a spacious, clean
and inviting environment where they
feel comfortable completing their
personal exercise routines.”
One important aspect of a hotel
fitness center is the initial impression it offers as the guest enters.
The fitness center is a reflection
of the overall quality of the hotel.
It should fit in with the design and
flow of the rest of the property.
“The fitness center design should
be very simple, with plenty of
space and a good traffic flow,” says
Sullivan.
“Design and equipment really
go hand in hand,” says John Sarver
of Hotel Fitness Club. “There are
typically four aspects to our design.
We divide the room into these
areas: cardio, strength, personal
fitness and stretching.” The room
should be comfortably organized,
and the equipment needs to be
well-maintained. “Basic equipment
needs in hotel fitness centers have
remained fairly consistent over the
past 15 years,” adds Sarver. “Cardio
is typically the most important,
with ellipticals being very popular
because they are low impact.”
Intentionally creating “soft areas”
is also an important part of the design.
These areas provide space for people
to stretch and do other flexibility
routines. Offering designated space
for this type of workout can be a great
way for a hotel to show it cares for its
guests. Whether by car, plane or train,
people who are traveling usually spend
a great deal of time sitting. Offering
space for stretching and flexibility
workouts can be especially inviting as
a way to work out the kinks and to feel
rejuvenated after a long day.
These soft areas tend to “dress
up” the fitness center as well. Explains Sullivan, “Adding some type
of artwork or accessories gives this
part of the center a soft, cozy feel
so that people can comfortably engage in their own personal routines
without the fear of being stepped
over by someone trying to get to
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 0 9 , V ol . 3 2 , I ssue 1 by E l a i n e Cap p ellin o
the treadmill.” This is the place in
the fitness center where personal
exercise equipment is made available.
Core strengthening routines are very
popular, so yoga mats, exercise balls,
stretch bands and medicine balls can
be added amenities.
Entertainment is another area
that can’t be overlooked. “Providing
a good entertainment package with
quality equipment leaves a guest
feeling well taken care of,” adds
Sullivan. While small personal TV’s
on exercise equipment have become
more common, both designers agree
that designing a space with large flatscreen TV’s can give an updated and
sophisticated look.
One definition of the word amenity is “something that contributes to
physical comfort; a useful or attractive feature.” A well-designed and
convenient fitness center can truly be
the definition of amenity for many of
today’s travelers.
9
upfront
A PMS and POS Comparison
Business Systems
Integrators LLC
Retail Point of Sale
816/296-1347
www.businesssysinteg.com
Cost: $995 for 1-3 terminals, $1,995 for
4-7, $5,995 for unlimited
Scalability: Expandability primarily limited
by computer hardware capabilities
Warranty: 30 days money back. First year
support/maintenance included
Works With Equipment/Equipment Agnostic? Works with most barcode wedges,
touch screens, many card swipers and
cash drawers; Windows systems only
Repair Service/Customer Support:
On-site service available as needed
Training: On-site, Internet or record
training for on-demand customer
training
Wireless/Handheld Order Capability? Yes
Customizable Alerts: User-customizable
alerts with KnowledgeSync from
VineyardSoft
Employee Productivity Features: Multiple
item and pricing views, fully barcodesupporting
Security Features: Inventory movement
strictly constrained by user and must be
linked to actual documents, such as purchase order; inventory movement has
audit trail, showing user, quantity, item,
etc.; system further allows restriction
by function/by user or group to enable
division of responsibility
Is System Web-Based? Available as client/
server application or Web-based
Other Features: Provides easy-to-use,
easy-to-administer solution that tightly
integrates with Macola Progression
Series and Macola ES; streamlines POS
transactions, making customer interactions smoother, more accurate and
more responsive to buying preferences;
retail transactions flow into Macola
Progression or ES system effortlessly
to keep inventory and accounting
updated
Halo Secure, Web-Based POS
866/512-2033
www.myhalo.com
www.vivonet.com
Cost: Terminal system including touch
screen terminal and receipt printer
starting at $2,448; monthly subscription
$99 per terminal; training and implementation starting at $1,349.
Scalability: Built specifically with chains
in mind
Warranty: 3-year depot warranty with
24-hour hot-swap depot service on all
equipment
Works With Equipment/Equipment
Agnostic? No; instead, we stand behind a
10
specific hardware configuration to maximize reliability
Customer support 24/7/365; repairs
handled via hot-swap depot system to
minimize costs and downtime
Training: Web-based, instructor-led;
employee can be trained on basic functionality in less than 10 minutes
Wireless/Handheld Order Capability? No
Customizable Alerts: All reports prebuilt
based on decades of industry experience; full drill-down capability allows
customers to see individual transactions
from anywhere in the world with just a
few clicks of a mouse
Employee Productivity Features: Manage
products, prices and people from anywhere with Enterprise Manager
Security Features: Nearly all POS functions, including discounts and voids, can
be restricted by employee class for easy
but flexible maintenance; reporting via
the Web is password protected and
encrypted
Is System Web-Based? Completely
Web-based architecture with in-store
redundancy; reporting and configuration
accessed with Web browser; interruptions in Internet connectivity do not
affect in-store operations for processing
sales
Other Features: Enhanced productivity,
control all prices and items from Webbased interface from anywhere in the
world; Halo customers outperformed
the National Restaurant Association’s
sales index by an average of 3.88%
InfoGenesis POS, Agilysys Inc.
800/242-5434, ext. 4846
www.agilysys.com/hospitality
Cost: Not disclosed
Scalability: From single terminal up to
hundreds of terminals on single enterprise server infrastructure
Warranty: Equipment purchased from
Agilysys subject to warranties provided
by manufacturer
Agnostic? Runs on any desktop PC meeting minimum specifications; many PC
terminal devices, such as IBM’s SurePOS
and PAR’s Gemini and Vigo, are specifically certified for use with InfoGenesis
POS and imaged by Agilysys for rapid
deployment
Repair Service/Customer Support: 24/7
customer care center in support of InfoGenesis POS; equipment repair varies
by manufacturer and service level—onsite repair service, “spare in the air” or
depot repair service can be offered
Training: Standard and customized
courses can be provided at customer’s
site or in Agilysys training facility in Las
c o m p i l e d by D i a n e L o u p e
Vegas; Web-based training via InfoGenesis Connect also available
Wireless/Handheld Capability: Yes
Customizable Alerts: Centralized database
pulls together food and beverage functions, enabling total management of
dining, bar and room service operations
Employee Productivity Features: Streamlined methods of managing checks, such
as splitting and combining checks and
applying multiple tenders
Security Features: Electronic journal
records activity of POS terminal operators and offers powerful searching, filtering and sorting capabilities to identify
fraudulent activity; similar audit logging
tool in back office monitors activity of
staff authorized to make changes to
items, prices and related configuration
Is System Web-Based? Configuration and
reporting client application is Webbased and can be installed on any computer anywhere in the world; uses Web
services in service-oriented architecture
(SOA) to meet transaction processing
and interfacing requirements
Other Features: Available in 20 translated
languages; augmented by Hospitality
Analytics by Agilysys, which consolidates
data across disparate systems and
multiple geographic locations into single,
integrated source for comprehensive
reporting, auditing and predictive analysis; recent product additions include
ability to seamlessly handle orders
from flexible prix fixe menus, signature
capture capabilities and tighter integration with other solutions in the Agilysys
suite, including the Lodging Management
System (LMS) property management
system,Visual One Property Management System and DataMagine document
management system; can manage any
combination of dining, bar service and
gift shop operations; features of system
include: sorting, grouping and filtering
options; real-time reporting capabilities;
organizational controls; and advanced
encryption tools
MaitréD, A-1 Equipment
770/490-1045
www.a-1equipment.com
Cost: From $ 2,900, based on amount of
hardware needed; three workstations
about $11,000.
Scalability: One-workstation user can
add software and hardware over time as
business grows
Warranty: 3-year hardware warranty and
1-year software support contract, with
option to extend maintenance contract
for hardware and software support, or
pay as needed
Agnostic? Works with barcode scanners,
scales, liquor and draft beer control
systems—Berg, Azbar, etc.; interfaces
to hotel property management system
for check posting to customer’s room,
handheld portable workstations, Webbased customer loyalty companies,
credit card and gift card processing,
security camera systems; works flawlessly on all operating systems: MSDOS,
Win 3.1, Win 95, Win 98, Win 2000, Win
NT, Win XP and Vista
Repair Service/Customer Support: 24/7 live
support plus back-up server software,
enabling site to run all features and
functions, including high-speed credit
card processing, if office computer is
down; backup copies stored off site,
with capability of off-site Internet access
for troubleshooting and issue resolution
Training: Includes 3 server, 2 manager
and 2 programming training sessions at
customer’s site; evening and weekend
trainings, refresher training available
Customizable Alerts: Can send alerts to
manager or owner remotely to pager,
cell phone, PC or PC located off site;
alerts can be set for cashing a $100 bill,
opening an expensive bottle of wine,
employee punching in early or late, time
to place money into drop safe, etc.
Employee Productivity Features: Contest
feature lets owners encourage suggestive sales; built-in frequent diner/
customer loyalty program with sales
recorded by person, by hour, day, week,
month, year for analysis and comparison
Security Features: Recipe-based inventory
allows tracking of all menu items, waste,
overage, etc.
Is System Web-Based? Some features;
E-Global and Databoard allow off-site
Internet link to site
Other Features: Gift cards, loyalty
program, fire and hold for menu items,
speed bar operation for busy bars and
nightclubs/lounges, on the fly messages
with virtual keyboard—sends info
into prep areas, easy split check, easy
separate check, table management—
floor plan of restaurant a server can
start a check from, table verification for
servers—shows their open tables and
status of tables, table verification for
managers and hostesses—shows restaurant’s open tables and status of tables
The Menu Maestro
866/387-4401
www.menutools.com
Cost: Free 30-day trial, $39.95/month
Scalability: Serves thousands of customers
Warranty: 24/7 software support; server
based in New Brunswick, Canada; 911
power backup
Works With Equipment/Equipment Agnostic? Exports to spread sheets
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 0 9 , V ol . 3 2 , I ssue 1 11
upfront
A PMS and POS Comparison
The Menu Maestro C o n t i n u e d f r o m p a g e 1 0
Repair Service/Customer Support: Customer service, 9am-6pm, Eastern
Training: On-menu tools, online video tutorial in development; user friendly, fast
Wireless/Handheld Order Capability? N/A;
can work with high-speed Internet
Customizable Alerts: Built-in pricing logic
tool alerts when restaurant is undercharging or overcharging
Employee Productivity Features: In batch
recipes, can add in labor to examine
cost per unit of each ounce of prepared
product
Security Features: Private with password,
$2 million
Is System Web-Based? Yes
Other Features: Web-based application
that enables restaurant owners to
analyze cost of food used to prepare
meals; includes garbage can analysis,
showing operator potential retail losses;
estimates necessary average check for
profitability; banquet forecaster includes
food, labor and other costs to calculate
price per person; buffet analysis looks at
food used and leftovers to estimate cost
of consumption; users saved average of
3 percent of gross sales by using product; other features include batch recipe
costing, plate recipe costing, menu sales
mix, unlimited storage capabilities for
recipes, products and more
Postec, Micros POS
800/783-9413, ext. 170
www.postec.com
See our ad on page 11
Cost: Call for quote
Scalability: From 1 terminal to 500
Warranty: 1-year hardware, software
annual contract
Works With Equipment/Equipment Agnostic? Works with all major computer
systems
Training: On-site, classroom, online,
tailored to specifications of customer
Customizable Alerts: Voids, adjustments,
business metrics
Employee Productivity Features: Average
check, hourly sales, labor dollar per
hourly sales, sales per square foot; system automatically captures information
for scheduling, inventory management and accounting; reports can be
downloaded to back-office software
or transferred to third-party services
for processing, resulting in improved
accuracy and time savings
Security Features: Connect to digital video recording, biometric or fingerprint
access to system, inventory movement,
current with PCI standards; integrated
12
credit card authorization allows server
to get approval and initiate printing of
credit card voucher with single swipe,
reducing waiting time, eliminates need
for multiple phone lines and often earns
discounts from credit card companies
Is System Web-Based? Some portions, yes
Other Features: Beverage control,
frequent diner program, kitchen display
system, menu engineering, periodic and
perpetual inventories, kitchen prep
instructions, split check and split tender
capabilities, up selling prompts; system
automatically reconciles POS sales, tips
and credit card totals, updating reports
with every transaction, consolidating
daily credit card transactions for single
batch transmission to bank
Order Up Software
309/648-8495
www.orderupsoftware.com
Cost: $2,999 per station, includes
software, license, all-in-one Pentium D
3.0 Ghz, 80 gig HD, 1GB ram, XP Pro;
15” resistive touch screen; Star receipt
printer—dot matrix or thermal-auto
cut; MSR, magnetic strip reader for
credit, gift, employee and management
cards; pricing information: http://orderupsoftware.com/Pricing.htm
Scalability: Easily expandable, simple to
add more stations, customize software
Warranty: 3-year manufacturer warranty
on hardware; $80 per month support
includes free software updates, telephone and computer remote assistance
support; virtually 24/7; many custom
program requests free of charge
Works With Equipment/Equipment Agnostic? Works with touch screens, magnetic
strip readers, receipt printers, cash
drawers and network kitchen printers
Repair Service/Customer Support: Live
database redundancy backup to stations
keeps stations running if server goes
down; loaner equipment available during
repairs
Training: On-site training tailored to
client’s needs, additional help via phone
and computer remote assistance
Wireless/Handheld Order Capability? In
development
Customizable Alerts: Alerts for open
tables at end of shift, mismatched totals,
employees not clocked out and other
reports; can be automatically emailed
to owners
Employee Productivity Features: Easy to
use graphical user interface; one-touch
drink reordering; easy prep options
Security Features: Secure encrypted
database, manager cards and passwords
for all sensitive areas; differing security
levels; all orders rung in before made;
detailed void reports
Is System Web-Based? No, but some
aspects—credit card and remote help—
require Internet collection
Other Features: Credit cards, in-house
gift cards, drink and food specials, time
clock, inventory, coupons, payouts,
customization, multiple menus; complete
list at http://orderupsoftware.com/
features.htm
Pinnacle Hospitality Systems
321/229-3147
www.fla-pos.com
Cost: $3,695 up
Scalability: Expandable to infinite number
of terminals and sites
Warranty: 1 year on-site standard hardware warranty; 1 full year 24/7/365 help
desk/software support
Works With Equipment/Equipment Agnostic? POSitouch and Dinerware run on
nonproprietary Windows-based touch
screen terminals; we supply PC-based
workstations or J2, POSiflex and IBM
all-in-one terminals
help center always staffed; fully stocked
company is dispatched and tied into
customer support management software via satellite Internet
Training: On site or at one of our six
offices, training customized to client
Wireless/Handheld Order Capability?
Yes, for POS, manager functions and
inventory
Customizable Alerts: Overtime warnings,
voids, no sales, returns, loss preventions
and other on POS tracked alerts available via email, pager or PDA
Employee Productivity Features: Server
productivity report supplying average
check, PPA, category sales, server ranking, etc.; labor productivity reports by
site or labor group; menu productivity
showing most or least profitable items
Security Features: On site and via
Internet ASP middleware; all system
functions tracked and alerts pushed to
proper personnel for any unacceptable
functions, trends or results
Is System Web-Based? A combination of
Web-based with redundant on-site file
servers to eliminate any single point of
failure; system and ASP also integrated
with video surveillance for total operational security
Other Features: Labor scheduling,
forecasting and time clock enforcement,
inventory, PO generation, interface to
major suppliers (SYSCO, etc.), online
ordering; accounting and payroll interface; data exports to XL, XML, Access,
CSV, Sequel Server and more; biometric
sign-in (fingerprint reader); table management, wait list
PixelPoint POS
800/26-PIXEL (800/267-4935)
www.pixelpointpos.com
Cost: $1,095-$1,395
Scalability: From 1 to 1,000+ stores, capable of adding wireless, online ordering,
kiosk, etc., as business expands
Warranty: Sold and supported by local
partners, all of whom offer support,
some 24/7; provides updates and fixes
for current version purchased
Works With Equipment/Equipment Agnostic? Built on open architecture; can be
used on most any device with Windows
platform
Repair Service/Customer Support: See
warranty
Training: On-site training from local partners; computer-based training, manuals
and other options
Customizable Alerts: Fully and truly
customizable
Employee Productivity Features: Labor
scheduling, labor forecasts, email messaging, skill-set levels
Security Features: Video surveillance
integration, limited access based on per
employee, manager on duty alerts, per
employee reports
Is System Web-Based? No, but managers
and owners have remote access; online
ordering module available and fully
integrated into POS database
Other Features: Commercial grade SQL
engine licenses, station can act as server,
PixelPoint kiosk ordering, customizable
order entry screens, custom order
workflows, liquor systems integration,
graphical table management, credit and
debit card management, built-in gift card
management, kitchen display system
support, hotel front desk support, video
surveillance support, basic and advanced
inventory, Web-accessible schedules
T3 POS Solutions
214/261-4644, ext. 1503
www.t3pos.com
Cost: Starting at $2,995 for POS software, one POS touch screen terminal
w/credit card reader, one thermal
printer and one cash drawer
Scalability: Can expand to multi-chain
locations of 1,000 or more stores
Warranty: 3-years parts/1-year labor
warranty on back office servers; terminals, printers and cash drawer have
1-year warranty, with optional upgrade
available
Works With Equipment/Equipment Agnostic? Works with all major manufacturers
including Elo Touch Systems, Posiflex,
Touch Dynamic, Toshiba, Epson, Casio,
APG
Customer support 24/7/365; we also
service and repair terminals, printers,
servers and cash drawers, and can offer
loaner equipment while original equipment is repaired
Training: Manager and staff training, live
support when we are on site during
the first days of opening to ensure
everything flows smoothly, to make
necessary adjustments to program and
answer questions
Customizable Alerts: Can notify when
table or client has waited too long,
when particular client has earned points
(like free coffee) or low inventory,
among others
Employee Productivity Features: Monitoring employee sales, tallying appetizers
sold, credit card sales, food comp’d,
among others
Security Features: Manager-only access to
certain features, such as running returns
or voids, monitoring employee ticket
modifications, etc.; can integrate with
video surveillance above cash registers
and server stations; also available: Bev
Check, a beer/liquor tap monitoring
system to ensure correct amounts of
beer and liquor are poured and alcohol
is not “wasted”
Is System Web-Based? SQL-based, reporting accessed via the Web
Other Features: Wide range of options
including time and attendance, kitchen
display system, optimized Web reporting, reservation waitlist, gift card and
loyalty, corporate setup for multi-store
locations, hotel interface, and delivery
and takeout interface; payment processing services offered through high-speed
fully integrated payment processing
platform provided by Datalink
Agilysys Inc., Lodging
Management System
800/242-5434, ext. 4846
Scalability: Installed in 19 of the world’s
20 largest hotels (4,000+ rooms) as well
as in small properties with 80+ rooms;
easily expands to incorporate additional
modules for activities scheduling, attraction ticketing, food and beverage, itinerary planning, online reservations, sales
and catering, spa scheduling and more
Agnostic? Runs on the IBM iSeries and
integrates with most casino management systems and majority of software
from recognized third-party hospitality
vendors
customer support, hardware and consulting services for off-site support and
maintenance
Training: Remote and on-site training
services as required by customer
Wireless/Handheld Capability: Full integration with kiosks and mobile handheld
devices
Customizable Alerts: Interfaces with the
Guest eMarketing (GeM) solution by
Agilysys, a feature-rich guest correspondence and marketing management
solution that enables hotels to keep in
touch with guests through HTML-based
correspondence, surveys, email marketing campaigns and SMS text messaging
Security Features: PAPB certified for secure credit card processing; offers tracking logs and cashier security that allows
monitoring of key financial activities; interfaces with DataMagine Sign & Secure
solution by Agilysys, which captures and
stores electronic signatures and driver’s
license and passport scans
Is System Web-Based? Offers LMS ResNet, a Web-based reservations module;
LMS ShowNet, a Web-based ticketing
solution; LMS ARTSNet, a Web-based
activities reservation tracking system;
and NewLook, a Web-based graphical
user interface (GUI) option
Other Features: Includes check-in/checkout, key cutting, folio printing and electronic signature capture; LMS automates
every aspect of hotel operations, links
customer gaming accounts to hotel accounts; LMS v8.0 features new dynamic
packaging functionality that enables
users to create packages on the fly; new
graphical user interface offers more
stability compared to Web facing and
better interoperability to Microsoft Office products; enhanced casino interface;
in conjunction with LMS v8.0, Agilysys
introduced LMS Guest Hub module, a
centralized repository for guest profiles,
including history, itineraries, interests
and preferences, which enables setup
and maintenance of single guest master
across multiple systems
NORTHWIND/Maestro PMS
905/940-1923 • 888/667-8488
www.maestropms.com/HOL
Scalability: 1 to multiple properties;
accommodates full-service hotels and
resorts, all-inclusive clubs, condominium
and timeshare destinations, marinas and
spas, limited service properties
Works With Equipment/Equipment Agnostic? Works with Microsoft Windows,
Unix and Linux
Repair Service/Customer Support: Expert
emergency support 24/7 included in
annual support fee
Training: On-site, Web-based, customized
to each client; Diamond Plus service
includes scheduled, custom, online and
phone training with professional installers and webinars
Wireless/Handheld Capability: No
Customizable Alerts: Stores and provides
instant secured access to all hotel-level
information for in-house accounts, reservations and sales programs for upper
management review and action
Employee Productivity Features: Far
exceeds industry standards for ease of
use, data gathering and security
Security Features: Fully secured and
PCI compliant; whole system is fully
encrypted to protect guests’ identities
with multiple levels of password data
security
Is System Web-Based? May be run on one
central server or on separate hardware
platforms that update central database
of information for all properties in
group
Other Features: 20 modules will run on
single image database; all modules—spa,
dining, golf course, etc.—fully integrated; system includes ResEze Internet
Reservations Booking Engine, spa and
activities management, work order
maintenance, condo and timeshare
owner accounting, membership and
gift certificate management and other
modules
PAR Springer-Miller Systems
SMS|Host Hospitality
Management System
802/253-7377
www.springermiller.com
Scalability: 30 to 1,000+ rooms
Agnostic? Supports interfaces with nearly
every system hotel would use
24/7/365
Training: On-site training and on-demand
online training with Springboard eLearning system
Customizable Alerts: Supports alerts for
managers and staff
Employee Productivity Features: SMS|Host
Booking Center offers single screen
booking process for lodging, spa, golf,
dining and activities; reduces call time
and boosts revenue; perpetual guest history enables employees to quickly and
easily market to target customers
Is System Web-Based? No
Other Features: Fully integrated PMS
offers SMS|World XA online booking
engine, SMS|Work Order Management
for maintenance needs, SMS|Touch Fine
Dining and many more modules
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 0 9 , V ol . 3 2 , I ssue 1 Squirrel Systems, Squirrel
Restaurant Management System
604/412-3340
www.squirrelsystems.co
Cost: Starting at $4,995; average system
about $25,000
Scalability: 1-terminal operation to more
than 100 terminals over fiber optic
network
Warranty: 1-year depot warranty, option
to upgrade to pre-ship or on-site warranty; optional maintenance agreements
post-warranty
Agnostic? Squirrel Workstation (open
architecture, XP OS) Posiflex, NCR,
IBM; PC-based, Microsoft platform
Repair Service/Customer Support: 24/7 Solution Center support for all issues; fully
certified repair center for hardware
we supply; national support program
provided for local, on-site service where
direct or reseller support not available
Training: Remote, train-the-trainer
programs or live support and follow-up
program tailored to customer’s needs
Customizable Alerts: Overtime, manual
credit card entry, duplicate credit card
use, void/promo/QSA threshold approaching and/or reached
Employee Productivity Features: Real-time
productivity reports available on terminal as well as back office
Security Features: Employee centric system with capability of detailed employee
reporting on sales/revenue; security
control to function button level for each
employee if required; full complement of
reports for daily balancing and historical
sales included with system; product
mix reports available to facilitate
simplistic inventory tracking; interfaces
to Optimum Control and FoodTrak for
full inventory
Is System Web-Based? SquirrelOne POS
enterprise management system and
On-Line Web Ordering are Web-based
applications communicating with onpremise SquirrelOne POS applications
in restaurants
Other Features: Easy to learn and use;
open architecture provides seamless
integration; PCI compliant; multiple hotel interfaces with open hotel interface
specs to allow further development;
guest check lookup available to front
desk staff; access to Squirrel reports and
configuration from any PC on Squirrel
network; for small or large operation,
single outlet or multi-unit chain, hardware, software and database are the
same and built to handle any expanding
configuration
13
The
Business
of Business
Centers
by A p r y l C h ap man T h o m as
Poolside Business Cabanas,The Ritz Carlton, Palm Beach, Fla.
14
The typical business traveler
or leisure traveler is very wired
nowadays, and no, that isn’t a
reference to caffeine. Rather,
it’s an indication that travelers
are connected to everything
through their cell phones or
PDA’s. Some even travel with
their laptops as well. Much like
a credit card, they don’t leave
home without them.
And with many properties offering complimentary or paid Internet service in the rooms,
one might think that business centers are a
thing of the past.
Not so fast.
Laurie Hobbs, public relations director at
Sandestin (Fla.) Golf and Beach Resort, believes
business centers are still very much in demand.
In fact, on its 2,400-acre property, there are two
business centers and a reading room. And she
reports that both centers have seen their share
of, well, business in the way of users. You can
hook up your laptop or use one of the computers available at either center.
“One of our business centers is located at
Baytowne Conference Center and the other
at Linkside Conference Center. One of them
offers 24-hour access, and the other is staffed.
At both, we offer printing, faxing and shipping
capabilities as well Internet services and more,”
Hobbs says.
And the need for business centers isn’t just
limited to business travelers. Leisure travelers
use business services as well, especially the
printing capabilities, which is a must for every
business center nowadays.
“Regardless of a laptop or a cell phone,
people still need to print out a document,
whether it’s a meeting agenda, directions or a
boarding pass,” explains Hobbs.
In addition, the Sandestin property offers
a reading room at the Market Shops, which
provides a quiet space for Internet work as
well as somewhere to read newspapers and
magazines.
“It’s a great place to come for those who
are traveling with their families but still need
to check in with their business or work,” says
Hobbs. “It’s a nice, quiet place to get away from
things and hook up the laptop.”
Breaking the Mold
According to John Russell, CEO of NYLO
Hotels, travelers are looking for “a unique
experience, not just a place to work and sleep.”
NYLO Plano (Texas) Legacy’s business center
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 0 9 , V ol . 3 2 , I ssue 1 And perhaps this is most evident through the
brand’s business centers. Catering to business
travelers, NYLO Hotels shows that the words
fun and atypical can be part of a businessperson’s lexicon.
Even though the property offers free wifi, getting people out of their rooms is what
NYLO Plano (Texas) Legacy’s business center
is about. Who says you can’t mix business and
pleasure? Not here. In NYLO’s 24-hour business center, not only is there complimentary
computer use, but also a pool table and a Wii
Nintendo, both perfect for use as stress relievers
or procrastination tools. In addition, the center
provides free printing (remember, a printer is
the key piece of any business center), faxing,
scanning and copying services.
Even the business center’s location differs
from other hotels. While many business centers may be located in a quiet nook away from
everyday traffic, NYLO Plano Legacy’s center
thrives on that everyday traffic. It’s situated off
the property’s restaurant/bar. This placement
may stem from the brand’s research that found
many business travelers feel isolated while on
the road.
Combining Work and Play
The Ritz Carlton, Palm Beach (Fla.)
believes that business travelers shouldn’t be
cooped up inside when working and therefore
offers its Poolside Business Cabanas. Enjoying
the best of both worlds, users can do everything
in these 84 to 124 sq. ft. foot workspaces. The
cabanas provide connections for high-speed
Internet access, printers, phone and fax. However, they are designed with an exit door that
leads into the hotel and the business lounge. It
is in the staffed business lounge that business
travelers can take care of printing, binding,
copying or other needs. There are even laptops
available for loan.
Regardless of the hotel type (business, leisure or mix) and the ever-evolving tech-savvy
traveler, business centers remain an integral
part of a property and shouldn’t be overlooked.
Remember, for the business traveler, who is
probably tired of being on the road, it’s all
about convenience. So, whether it’s a simple
arrangement of a computer with Internet access and a printer, or a more elaborate setup
with laptop hookups, a color printer and shipping capabilities, offering these services where
guests don’t have to leave the property to get
some work done can result in loyal customers
for years to come.
15
shm:faceofhospitality
by A p r y l C h ap m a n T h o m a s
Up Close
With Harris Rosen
“It was done one step at a time,” comments Harris Rosen, when
asked about his longevity and success in the volatile hospitality industry
with his Orlando properties spanning from Quality Inn International to
Rosen Shingle Creek.
And what steps they were.
To make a long story short, Rosen came from a strong background in
the industry, working around the world under Hilton and even completing a stint with Walt Disney World Resort in the early days, but it was
the chance he took in the mid-70’s that has made Rosen a well-known
name in Central Florida.
The time was 1973-74, and there was a lot going on in the world. Disco
was at its peak, the Sears Tower was completed, Watergate was heating up
and there was an oil crisis. With the lack of gas, no one was traveling, and
one would think it wouldn’t be the time to start your own hotel.
But one wasn’t Rosen.
After making a promise to himself that he would never work for anyone
again, he set out to find a hotel to buy. He bought a property (Quality
Inn International) in foreclosure and admits that people close to him
wondered why he was entering the fray at that time.
“I believed I could outwork anyone,” he recalls. “I also believed I had
a solid plan as well. I was going to secure the motor coach business in
the Northeast.”
He didn’t let a little thing like lack of money stand in his way (all
of his money went toward the down payment on the property), so he
hitchhiked to Massachusetts, where five major motor coach companies
were located.
“I had business cards made up, and during the appointment, I made
my pitch,” Rosen recalls. “When they told me they were already doing
business with another property, I let them know how much I wanted their
business. I said, ‘Here’s a card and on the back, write down what rate you
would like to pay. I’ll initial it, and it’ll be our contract.’ They looked at
me like I lost my mind, but we eventually negotiated rates.”
And the rate? A little over $7 per night.
Rosen Shingle Creek, Orlando
16
The Rosen
Brand
It was as if a strong power was looking out for
Rosen because, not only did he negotiate the rates,
the owners of the motor coach companies took pity
on him and actually drove him to their competitors.
If that wasn’t enough, a kind couple took him back
to Orlando and stayed as guests at the Quality Inn
International for years until they passed on.
But the biggest change would come about a
week after Rosen returned from his visit to the
Northeast. The oil embargo was lifted, and people
eventually started traveling again.
“For all of that to happen so quickly—it was a
sign. I’m not trying to sound wacky, but I do believe
it was destiny. It was something that was meant to
be,” he says.
Rosen wasn’t a secret any longer. The word
got out in Orlando that there was this new guy
who was busier than anyone else. This piqued the
interest of bankers, who really wanted his business.
But at that time, Rosen said he had his plate full
with Quality Inn.
“I lived in the hotels for 16 years. Rin Tin Tin,
The best insights tend to come from those
who have worked with you. So, we asked
Rosen employees what the Rosen Brand
means to them:
“It means consistent quality with our
exceptional guest service, guest satisfaction, comfortable guestrooms and public
space. It also means happy associates and
guests, and enhancing our community and
the environment in which we live.” —Frank
Santos, with Rosen properties for 23 years
who entered as a controller and is now chief
financial officer
“The Rosen Brand for me personally
means growth and depth. Business-wise,
I believe it’s innovative and individual.”
—Jonni Kimberley, with Rosen properties for
29 years who began as a front desk clerk and
worked up to her current position of human
resource director
“To me, the Rosen Brand means having
the most positive guest experience from
all standpoints.” —Derek Baum, with Rosen
properties for 22 years who started as an
intern and is currently director of operations
my German shepherd, and I did everything on the
property. I learned to garden and helped cook breakfast. I even did the errands at night. If someone called
for a roll of toilet paper or a rollaway bed, it was my
extension they dialed. I delivered what was needed to
them. All of this was a great way to know the guests.
I believe it was those little things that separated us
from the others.”
Rosen says his company’s success is due to the
fact that his properties provided the best value in
the industry.
“While we weren’t the fanciest at the time, we
certainly did offer the best rates,” he says.
In fact, the properties had quite a run during
which they had nearly 100 percent occupancy. In fact,
one property in the Lake Buena Vista area didn’t have
a vacant room for five years.
Rosen recalls, “We even applied for the Guinness
Book of World Records. They stayed a week, reviewed
the records, looked at the data and even spoke with
the staff. Yet, they still couldn’t believe it.”
Rosen thinks people stayed with him because of
shm:faceofhospitality
Harris Rosen
the perception of value: “This isn’t a chain; this
is a family operation. We do what we think is
best for the guests.”
Today, with seven properties in Orlando (he
resisted the opportunity to spread out) and with
nearly 6,500 rooms, Rosen is still an anomaly
in the business: he’s debt-free. He believes
you should not expand or build new property
unless there is enough cash and infrastructure
to do so.
“It’s a nice feeling not to have that added
debt,” he says.
Rosen admits that he could have done
other things with the money instead of buying
properties, but he knew the best investment
was in himself.
“I knew I was honest and hardworking. My
money, the investment, was safe with me,” he
explains.
Even though he’s the president and chief
operating officer of the company, he still likes
18
to pop in at any moment at one of his hotels to
walk around and chat with people.
Another of Rosen’s beliefs: “To be successful
in this industry, you have to have passion and
love what you do.”
Even though the economic climate is uncertain and many are afraid it might be a repeat
of the 1970’s, in some way, Rosen believes it’s
the opportune time to invest money into the
properties.
“We want to have everything in superb
condition so when people start traveling more
frequently, everything can be ready,” he says.
He thinks this is going to be a time of “survival of the fittest.”
“The properties that come out of this might
not necessarily be the ones that are the biggest
and strongest, but the ones that can adapt to
changes,” Rosen says. “Everyone with Rosen
looks forward to having a decent, good year.”
Rosen Centre Hotel, Orlando
Rosen in the
Community
Harris Rosen doesn’t stop with hotel
properties. He’s extremely involved with
the community. In addition to Partners
in Education and the Rosen Foundation
Scholarship, Rosen has a hand in other
initiatives as well. Perhaps he says it the
best: “I love life. I’m always involved in new
and exciting things.”
Those exciting things include
Rosen College of Hospitality Management at the University of Central Florida
is the largest hands-on facility in the world
for students interested in entering the
hospitality industry. It has grown from 75
students to around 3,000. The college has
also developed relationships with China,
Japan, Korea and the Caribbean.
Tangelo Park Pilot Program gives
back to the Tangelo community, situated
off International Drive, in the way of day
care, education scholarships and classes
for parents.
Rosen played a strong role in keeping
the YMCA Aquatic Center on I-Drive up
and running. It is now home to some of the
best young divers.
Haitian Self-Sufficiency Task Force
was established to help Haitians in Haiti
to develop and sustain a reasonable level
of self-sufficiency. Working with Central
Florida Haitians as well as with associates
from Haiti, this task force has delivered
medical supplies, school supplies and water
filtration systems to the country.
Rosen’s unique health care program for
employees includes a primary care facility,
and there are plans to offer a surgical center,
home care and a walk-through pharmaceutical component, all for Rosen associates.
by Apryl Chapman Thomas
(Current) State
of Themed Meetings
To meet or not to meet is the question that many
businesses face today. And once they do decide to
meet, the next hurdle is planning their events with
limited resources. It’s no secret that businesses are
looking deep within themselves for ways to cut costs,
and typically the first place to do this is meetings, specifically themed meetings. What was once considered
a necessity is now perceived by many as a luxury.
“Clients are still hosting themed meetings, but
they are scaling way back,” says Dallas, Texas-based
Tara Wilson of Tara Wilson Events, based on her
experience in the last six months.
She adds that she has seen her clients cut their
budgets in half, reduce their invited head counts,
change venues, cut out the entertainment and hire
“lesser known” speakers “all in the name of costcutting.”
“My clients don’t want their employees and customers to think they’re hurting. While they’re trying
to stay positive, they’re also making wise cutbacks,”
Wilson says.
Wise cutbacks
“We want to
present to
meeting
planners that
they can get a
value for their
money by
hosting their
meetings
here with the
uniqueness of
the hotel.”
Those two simple words just might be the key
phrase of the year.
The scheduled meetings aren’t as elaborate as before, points out Sarah
Brand of Seattle, Wash.-based SKB Solutions LLC, a corporate events
planning and strategic counsel company.
“The greatest trend emerging today is the advent of the ‘low-key’
event. We are definitely seeing clients who are foregoing splashy Oscar/
Mardi Gras-type themes in favor of a more subdued and streamlined look.
This is, however, not necessarily a bad thing. We are able to work with
clients to design events that are themed in a less extravagant way, yet still
get their messages across,” Brand notes.
Brand stresses that people are still meeting, and every event needs to
have a theme in order to be a cohesive entity: “We are seeing a paring
down of all the ‘extras’ included in the past. However, it is still possible
to put on a beautiful event without all the extraneous theme details. Not
only does it save the client money, but these changes can make it more
‘green’ as well.”
For example, Brand’s company arranged an event for a financial
services company that was different from what it had done in the past.
Choosing a locale that had natural elements, such as a waterfall/water
wall and a view of the water, allowed them to decorate very minimally
and thus save on overall cost. For another event, a reception and building dedication, the group went with an architectural theme that Brand
describes as “very 1930’s, black and white, and spare” that allowed them
to use very simple arrangements, minimal décor and a lot of lighting to
set the tone and theme of the event.
“Not only was it cost effective, but also ‘green’ with the
extensive use of lighting and the lack of physical props,”
she explains.
Another trend emerging with meetings is a theme of
becoming more business-solution focused, especially with
association meetings, according to Seth Kahan of visionaryleadership.com in Maryland.
“I’m seeing a lot of bringing people together in industryspecific groups to confront issues of the day and work
together to develop solutions,” Kahan says.
This is done through facilitating the type of interaction
that enables people to have a good time and get the solutions they are seeking as well as harvesting key insights and
presenting them to participants in a package they can take
with them and use to get results back at the home office.
“You create the right kind of umbrella that provides participants with a single, compelling experience,” recommends
Kahan. “If not, you squander the meeting and people walk
away thinking, ‘That was cool, but I don’t really know what
we did.’ That is bad. That will lose member loyalty.”
A Hotel’s Perspective
And what about hotels with meeting space? What are they
discovering when it comes to hosting events and meeting the
needs and requests of planners?
“I think we are seeing the same trend; customers are not as likely to
pay for themed events given the current economic climate,” says Michael
Angelov, director of meetings and special events with The Ritz-Carlton,
Palm Beach, Fla. “Clients are definitely watching their budgets, yet still
wanting high quality for a smaller price.”
The Ritz-Carlton is recognized for its signature events, but Angelov
says that comparing last year’s meeting events to this year’s is like day
and night.
“Not only is there a fear of spending, but public perception is everything now. Nobody wants the bad publicity. CEO’s are very careful now
and don’t want their events to be posted. They, along with the hotels,
don’t want to be on the nightly news,” Angelov comments.
Even though it may look bleak, the property believes it does have a
slight advantage.
“We’re in a beautiful, tropical location, and it can be used as a backdrop
for meeting themes,” comments Christine DiRocco, director of public
relations at The Ritz-Carlton. “It’s now about using what’s already here
and not having to pay for any extras. We want to present to meeting planners that they can get a value for their money by hosting their meetings
here with the uniqueness of the hotel.”
Even though there’s still a feeling of the unknown, DiRocco is very
hopeful: “We believe this will turn around and people will do things once
again, but smarter than before.”
shm:chefspotlight
An Interview with
Danny Trace, Executive Chef
Commander’s Palace
Destin, Florida
Southern Hospitality Magazine: What
early experiences in your life began your interest in being a chef?
Danny Trace: I grew up in a cooking family
and lived in the outskirts of New Orleans. My
grandfather and my uncle were both cooks in
the military, so we grew up hunting, fishing
and gardening. I grew up in Louisiana, cooking out on the back porch for family and that
sort of thing.
We would hunt, fish, crawfish, crab, alligator hunt and frog gig, and then bring home
whatever we caught and cook it that night.
Whatever season we were in, that’s what we
ate. People would be waiting back home for
dinner, so we had to be back in time to cook
up whatever we caught.
My grandfather had a garden with okra,
20
butter beans and greens, that sort of thing.
There were figs, pecan trees and pear trees,
so all of those things intertwined in what we
were cooking. It seemed that the men cooked
in the family. My mom and grandma could
both cook, but my grandpa cooked at least 95
percent of the time.
I learned a lot from my grandfather; he was
my mentor. I mean my grandfather was making
dishes like crawfish egg drop soup, and I grew
up watching him. You learn a style of cooking,
how to layer things and cook things, how to
make roux. You use what you learned in the
past, and you kind of carry it along with you.
SHM: When did you decide to become a
professional chef?
DT: I still haven’t decided. (laughs) Actually,
I was working in Virginia Beach in a family
business, and I just didn’t want to pursue that
as a career, so I decided to go to culinary school.
I attended Johnson and Wales in Norfolk, Va.
I went through the two-year associate’s degree
program. I was working full-time in the family
business and going to school at night. I was
always cooking for family and friends. People
Your Next Hire
...
always appreciate the New Orleans and Louisiana flavors. They are very distinctive flavors.
People enjoy the simple foods like red beans
and rice, gumbos and étouffée.
SHM: How did you land at Commander’s
Palace?
DT: With both feet on the ground and
running. You don’t have a choice. I did my
externship in Commander’s Palace, so I started
in the hot seat. My stepmother was friends with
the chef at the time, so I kind of had an in. I
also stayed really focused in terms of where I
wanted to go and how I was going to get there.
That was my way to get back home. I did my
externship there and stayed there.
I trained in every position throughout the
kitchen: production, desserts, garde-manger,
broiler, sauté, chef de partie, saucier, sous chef,
chef de cuisine. When I began, I started under
Jamie Shannon.
SHM: Where and what other positions
have you held?
DT: After the storm (Hurricane Katrina),
I was given the opportunity to take over the
helm of Café Adelaide and the Swizzle Stick
Bar in the Loews New Orleans Hotel. It is a
sister restaurant of Commander’s.
SHM: Tell us about Commander’s Palace
in Destin.
DT: I was given the opportunity to come to
Destin to open Commander’s Palace here. It
was kind of a tough decision. I really love New
Orleans and have my roots there, but the fishing and hunting out here are pretty prevalent,
and the scenery is a lot better, too. In New
Orleans, Commander’s overlooks a cemetery,
and here we overlook the harbor. It is a better
visual choice, that’s for sure.
In Destin, you still get the whole New
Orleans feel. As kids we used to vacation here
and in Ft. Walton and Panama City, so it’s kind
of our backyard. You’d be surprised how many
New Orleans people there are. It’s a quick
getaway kind of place, and it’s pretty much the
same customer base as New Orleans: Alabama,
Georgia and Florida.
We have a full menu out at the On the Rocks
bar. We have live entertainment, and we actually have a bar chef. We take our cocktails and
our food very seriously. That’s a New Orleans
thing, for sure.
SHM: Do you have special styles, flavors or
ingredients you like to cook with?
DT: Anything Creole, seasonal and local
proteins. At Commander’s Palace Destin, we
are putting a Floribbean twist on our menu
items. This time of year, we are using lots of
shrimp, oysters, blue crab, red snapper and
yellowfin tuna.
SHM: Do you have a signature dish or a
favorite recipe you would like to share?
DT: I’ve got like one. (laughs) No, really we
have a few. We do this shrimp and taso corndog
that’s really popular. It’s a fun dish, and it is a
twist on a dish that we used to do down in New
Orleans. You crispy fry the shrimp and toss it in
hot sauce beurre blanc. We have kind of done
our twist on it and put the shrimp on a stick
with taso cornbread and make corndogs out of
it. It’s great fun. We serve a lot at the restaurant
and at the On the Rocks bar.
SHM: What is your hope for your future in
terms of your career?
DT: I’m looking to stay here and put roots
down in Destin. I want to make this the best
restaurant on the coast. I hope to train as many
cooks as I can and turn them into chefs. One
of my mentors, Ella Brennan, put it this way,
“We are on a mission to Creolize all the cooks
starting with the day they walk in.”
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 0 9 , V ol . 3 2 , I ssue 1 FROM
DANNY’S
KITCHEN
Shrimp and Tasso Corndogs
Shrimp Skewers
Ten 10/15 shrimp, peeled with tails on
Ten 6” bamboo skewers
Salt and black pepper to taste
Starting with the tail end, skewer shrimp and season to taste.
Five Pepper Jelly
1-1/2 cups light corn syrup
1-1/4 cups white vinegar
1/2 tsp. red pepper flakes
1/2 each red, yellow, green bell pepper, seeded and brunoise
One jalapeno pepper, seeded and brunoise
Salt and black pepper to taste
Place the corn syrup, vinegar, red pepper flakes, salt and black
pepper in a small sauce pan. Simmer to reduce by two-thirds, until
mixture is thickened. Add the rest of the peppers and keep warm.
Crystal Hot Sauce Beurre Blanc
1/3 cup Crystal hot sauce (or your favorite )
1/4 cup heavy cream
Six tbs. unsalted butter
Place the hot sauce and cream in a small saucepan. Over
medium heat, simmer until reduced by half, stirring frequently.
Remove from heat and slowly whip the softened butter a bit
at a time into the pan, being careful not to let the sauce break.
Corndog Batter
1/4 lb. tasso medium diced
then fine ground in a
food processor
1/4 cup all purpose flour
1/4 cup sugar
1/2 cup corn flour
1/3 cup masa
1/2 cup corn meal
One tbs. dry mustard
1/4 tsp. cayenne pepper
1/4 tbs. granulated onion
1/4 tbs. granulated garlic
1/2 tbs. cane vinegar
Three dashes Tabasco
3/4 tsp. kosher salt
1/4 tsp. baking soda
Two tsp. baking powder
1/2 qt. buttermilk
Two whole eggs
Combine all ingredients and mix well. If too thick, add buttermilk;
if too thin, add more flour.Take skewered shrimp, dip into batter
and fry at 325 degrees until golden brown. Dredge corndogs into
hot sauce beurre blanc and plate over pepper jelly. Garnish with
pickled okra and your favorite greens. Makes 5 appetizers.
21
Q&A
special report
by Kris t i We l d o n
VF Imagewear
Southern Hospitality Magazine: Let’s
start with the basics. What is VF Imagewear?
VF Imagewear: As part of VF Corporation,
one of the world’s largest publicly held apparel
companies, VF Imagewear shares the resources
of a U.S. $7 billion corporation that has made
our key retail brands household names: Nautica®, Lee®, Wrangler®, The North Face® and
JanSport®. VFI leverages our parent company’s
more than 100 years of experience with its
apparel expertise to provide comfortable, highquality, functional staff attire identified by the
brands hoteliers and restaurateurs worldwide
know and trust.
SHM: How are you different from other
uniform manufacturers?
VFI: Like hoteliers and restaurateurs, VF
Imagewear understands the power of brands.
If uniforms and career apparel don’t enhance
the brand, they don’t fit today’s business model.
Service sets the tone. Interior design builds
character. But it is the staff that brings the brand
to life. What they wear sends a powerful marketing message that defines the brand—both
to guests and to staff. That’s the competitive
edge we deliver.
SHM: What specific products and/or services do you offer?
VFI: VF Imagewear has a product offering
that accommodates most functional departments for hotels and restaurants. That said,
nothing about our approach to apparel is one
size fits all. Our commitment to research and
development continually raises the bar. This has
led us to bring retail brands to the hospitality
uniform market, design smart styling options
for high-profile positions and develop an online
virtual design and customization program.
SHM: Would we recognize any of your
retail brands?
VFI: Definitely. The new VF Imagewear
apparel collection incorporates brands of
authenticity with new brands of sophisticated
design:
• Joseph Abboud ®: VF Imagewear and
design super-power Joseph Abboud collaborated on a new elegant line of suiting,
22
dress shirts, ties,
skirts and blouses.
Joseph Abboud has
set the standard for
fine quality and tailoring.
• Linden Grey ® :
New to the VF
Imagewear brand
portfolio, Linden
Grey is a line of upscale apparel designed
specifically for professionals in the services
market and provides exceptional style, fashionable details, highly constructed fits and
outstanding quality and comfort.
• Red Kap®: A leader in traditional work wear
uniforms for more than 85 years, this hardworking brand fuses polished good looks
for working out in the public or behind the
scenes.
• Chef Designs: This range of culinary apparel has high-style details and design that
give not just the chef, but the entire brigade,
“star status.”
With these brands, we have expanded our
product offering with 600 new styles/colors.
This unique, enlightened alternative to traditional wardrobing in the hospitality market has
provided customers with an array of nationally
recognized brands to promote their image.
SHM: What kind of designer styles have
you added? Is this a “unisex” look?
VFI: Our VF Imagewear design staff incorporated retail research, runway trends and
real-life field studies into a menu of options.
Using a consultative approach, we studied the
market to understand our customers’ evolving
uniform requirements. Businesses looking to
build an image around high design incorporated with keen performance can work with
VF Imagewear’s distributors on a program
tailored to their markets, their staffs and their
brands. This new apparel collection features
a brand ensemble that incorporates brands of
authenticity with new brands of sophisticated
design: Joseph Abboud® and Linden Grey®.
VF Imagewear and design sophisticate Joseph
Abboud collaborated on a new elegant line of
suiting, dress shirts, ties, skirts and blouses.
Going a step further, we have collaborated to
develop Joseph Abboud’s first women’s line for
the uniform market. Our Joseph Abboud® suiting line is constructed exclusively with wool and
wool blends. Linden Grey® is a line of upscale
apparel designed specifically for professionals
in the services market and provides exceptional
style, fashionable details, highly constructed fits
and outstanding quality and comfort.
SHM: You mentioned virtual design. How
does that work?
VFI: Through our new Imagine ItSM program, we have taken the capability of creating
customized uniform items and apparel to a
new level. Visualize it … create it … and view
it all online. This user-friendly program allows
your distributor to select stock apparel from
our many brands and modify them to create
unique uniforms that cater directly to your
needs. Beginning with a corporate color story,
build your program by selecting from our collection of trims. One or two selections used
strategically over several items can pull together
the look you want. Customization is just a click
away. The following are just a few of the many
options available: striping; embroidery; fabric
overlays on collars and sleeves; and decorative
trims on plackets, cuffs and collars.
SHM: You mentioned your distributor network. Who should prospective buyers contact
to view or purchase your product lines?
VFI: They should call a dedicated VF customer service representative at 800/234-0978
to request a distributor in their area.
2009 BUYERS GUIDE—by category
support suppliers and contractors that support you!
ADA—Evaluations, Equipment, Legal
Services, Signage
Terry Ward Consulting..........................................850/386-2511
ADVERTISING—MEDIA, MEDIA OUTLETS,
SPECIALTY PRODUCTS (PLAQUES AND
AWARDS)
Great Minds, Inc......................................................850/386-7401
Rainbow Custom Logo Mats................................888/729-6002
china
Royal Pacific Corp..................................................888/259-6777
CLEANERS FOR GRILLS, GRIDDLES, PANS,
OVENS, ETC.
Ecolab.........................................800/35CLEAN (800/352-5326)
CLEANERS, PANS AND MULTIPURPOSE
Ecolab.........................................800/35CLEAN (800/352-5326)
Air Purification Systems
Amana Brand PTAC/Goodman Co. LP..............800/647-2982
Clothing—Bathrobes, Blazers, Uniforms
Amenities, Guest
Essential Amenities.................................................800/541-6775
MicroFridge..............................................................800/994-0165
Pineapple Hospitality..............................................636/922-2285
Telkonet.....................................................................866/375-6276
Coatings—Paints, Sealants, Water
Proofing
Sherwin Williams.....................................................800/524-5979
Valcourt Building Services.....................................800/222-9533
Amenities, IMPRINTING, MONOGRAMMING
Imprint Plus..............................................................800/563-2464
ArCHITECTS, ENGINEERS, DESIGNERS
Drape Style Inc........................................................877/814-6760
Montgomery Roth Architecture
& Interior Design............................................713/654-9400
Art & Mirror Framing & Supplies
Pictures & Mirrors..................................................407/423-7011
ATTORNEYS-AT-LAW AND LEGAL SERVICES
Hospitality Solutions..............................................973/598-0839
AWNINGS/SUNSHADES/UMBRELLAS/CANOPIES
Drape Style Inc........................................................877/814-6760
Back bars & equipment
Sunkist Foodservice Equipment...........................800/383-7141
Bars—accessories, equipment, supplies
BROADCAST RECEPTION SERVICES
Lodgenet Interactive...............................................605/988-1204
CABLE/SATELLITE TV
Lodging Star..............................................................888/259-6777
World Cinema Inc..................................................800/944-9441
Carpets—Cleaning, Dyeing, Rental,
Supplies
CarTS—EXPRESSO AND COFFEE,
FOODSERVICE, TRANSPORT
Tecni-Quip................................................................800/826-1245
Cash Registers
ASI/Restaurant Manager....................................... 800/356-6037
Pinnacle Hospitality Systems................................800/771-7100
Sterling Funding.......................................................866/456-5638
Catering Supplies
Communication Equipment (Non-Phone)
Postec........................................................................800/783-9413
Telkonet.....................................................................866/375-6276
Computer—Hardware, Installations,
Software, Wiring
Agilysys......................................................................800/241-8768
ASI/Restaurant Manager........................................800/356-6037
Hotel Concepts.......................................................866/687-0040
Imprint Plus..............................................................800/563-2464
Postec........................................................................800/783-9413
T3 POS Solutions....................................................866/472-7556
Computerized—Back Office Systems,
management systems, food service
systems, inventory, sales training
Agilysys......................................................................800/241-8768
Postec........................................................................800/783-9413
T3 POS Solutions....................................................866/472-7556
Concrete—Pavers, Surfacing,
Restoration
Productions Team Inc.............................................816/448-2036
ConTRACTORS—BUILDING, DESIGN-BUILD,
RENOVATIONS, ROOFING
Data management—security, services,
systems
Telkonet.....................................................................866/375-6276
Data WAREHOUSING systems
Education—Hospitality Degrees,
Professional Development, Educational
Services
ELECTRICAL—INSTALLATIONS, PARTS,
REPAIRS, SERVICES, SYSTEMS
Total Energy Concepts...........................................239/280-6740
Energy—Analysis, Audits, Conservation
Products, Management Systems,
Suppliers, Propane, Natural Gas
Humitec Corporation............................................800/218-8507
Telkonet.....................................................................866/375-6276
Total Energy Concepts...........................................239/280-6740
Environmental—Eco-hotel products,
compliance, service,testing
Ecolab.........................................800/35CLEAN (800/352-5326)
Southeastern Laundry............................................800/522-9274
Telkonet.....................................................................866/375-6276
Equipment Communications—CELL
PHONES, PAGERS, RADIOS, SWITCHBOARDS,
TELEPHONES, WALKIE-TALKIES
Bittel USA.................................................................888/4-BITTEL
EQUIPMENT, CONFERENCE—AUDIO VISUAL,
CONFERENCE CALL SYSTEMS, MICROPHONES,
PROJECTORS, SCREENS, SOUND SYSTEMS,TV’S
Equipment, DRY CLEANING—PARTS, SERVICES,
SYSTEMS
Automated Laundry Systems...............................800/518-9274
Commercial Laundry Equipment Co. Inc...........800/638-1869
Equipment, F&B—Concession, Commercial
Kitchen, In-Room Vending
MicroFridge..............................................................800/994-0165
Equipment, Housekeeping—Carts,Tools,
Vacuum Cleaners (Parts, Repairs, Sales)
Chem-Trainer/Maxi-Movers.................................800/275-2436
Lodging Star..............................................................888/259-6777
Tecni-Quip................................................................800/826-1245
Designers—food facilities, interior,
exterior
& Interior Design............................................713/654-9400
Equipment, laundry—Irons, ironers,
Ironing Boards, Steamers, washers/
dryers, parts, sales, service
Commercial Laundry Equipment Co. Inc...........800/638-1869
MicroFridge..............................................................800/994-0165
Tecni-Quip................................................................800/826-1245
Wascomat.................................................................800/645-2204
Doors—Operable, Removable, Specialty,
Storm Protection
equipment, restaurant—dining room,
kitchen, chairs
DECOR & ACCESSORIES
Drape Style Inc........................................................877/814-6760
Pictures & Mirrors..................................................407/423-7011
Equipment, Security—Alarms, CCTV, Door
Systems, Gates, Surveillance
T3 POS Solutions....................................................866/472-7556
Equipment, TELEPHONES—ADA-COMPLIANT
(TDD,TTY), INSTRUMENTS, GUEST ROOM
Lodging Star..............................................................888/259-6777
Equipment, TELEPHONES—PARTS, REPAIRS,
SALES, SERVICE
FF&E—leasing, service, suppliers
& Interior Design............................................713/654-9400
FiNANCING
Flooring Materials—Design,
Installation, Supplies/manufacturer
Brintons USA...........................................................678/594-9300
Food Safety
All QA Products......................................................800/845-8818
FRANCHISE COMPANIES
The Lexington Collection...... 877/LEX-7171 (877/539-7171)
FrEQUENT DINER/USER PROGRAMS
T3 POS Solutions....................................................866/472-7556
Furniture—All Hotel/Restaurant,
Children’s, Outdoor, Pool & Patio, Spa,
Design, HealthCare, Metal
GUEST SERVICES
Imprint Plus..............................................................800/563-2464
GIFT CARD RESOURCES & SUPPLIES
T3 POS Solutions....................................................866/472-7556
HD TELEVISION, BROADBAND SERVICE
HOT PLATES-ELECTRIC, GAS
Housekeeping—Equipment, Staffing,
Services, Supplies
Lodging Star..............................................................888/259-6777
Tecni-Quip................................................................800/826-1245
HVAC—Analysis, Design, Manufacturer,
Sales, Service, Systems
Telkonet.....................................................................866/375-6276
24
HVAC—Ducts, Filters, Grilles, Humidity
Control, Occupancy
Telkonet.....................................................................866/375-6276
INCENTIVE PROGRAMS, PREMIUMS
Imprint Plus..............................................................800/563-2464
In-Room—Amenities, Hair Dryers,
Hangers, Irons, Ironing Boards,
Personal Care Products,Toiletries
Lodging Star..............................................................888/259-6777
In-Room—Appliances (Cook Tops,
Microwave Ovens, Ranges,Toasters),
Radios,TVs
Lodging Star..............................................................888/259-6777
MicroFridge..............................................................800/994-0165
In-Room—Coffee & Tea Equipment
& Supplies
Lodging Star..............................................................888/259-6777
IN-ROOM–Movies, On-Demand TV Services,
TV-Internet Access,Video Games
Home Box Office....................................................800/426-1426
IN-ROOM—TELEVISION/Satellite SERVICES
Home Box Office....................................................800/426-1426
Lodging Star..............................................................888/259-6777
World Cinema Inc..................................................800/944-9441
In-Room—Telephones,TelephoneInternet,Telephone Systems, Wiring
Lodging Star..............................................................888/259-6777
Telkonet.....................................................................866/375-6276
installations—FF&E
& Interior Design............................................713/654-9400
Internet service providers
Telkonet.....................................................................866/375-6276
InVENTORY CONTROL EQUIPMENT
Agilysys......................................................................800/241-8768
Key Cards/Key sleeves
KIOSK, SELF ORDERING
Agilysys......................................................................800/241-8768
kitchen accessories
Laundries, Coin/Card Operated
MicroFridge..............................................................800/994-0165
Wascomat.................................................................800/645-2204
Leasing—Equipment, Furniture, Laundry
LEGAL SERVICES
LICENSING—BUSINESS, HOTEL,
PROFESSIONAL, RESTAURANT
Lighting Fixtures/Lamps
Lodging Star..............................................................888/259-6777
Linens—Beds, Bedspreads, Bathrobes,
Pillows, Slippers
A-1 Textiles...............................................................800/351-1819
Linens—TEXTILES MANUFACTURING
A-1 Textiles...............................................................800/351-1819
LUGGAGE CARRIERS/RACKS
Lodging Star..............................................................888/259-6777
MANAGEMENT—BRAND, HOTEL/MOTEL,
FRANCHISE, PROPERTY
Management—Human Resources, Labor,
Parking Facilities, Security
Management—Inventory Systems
Agilysys......................................................................800/241-8768
Management, Special Events
Manufacturers—Appliances, Equipment
Imprint Plus..............................................................800/563-2464
MicroFridge..............................................................800/994-0165
manufacturers—appliances, equipment
Imprint Plus..............................................................800/563-2464
MicroFridge..............................................................800/994-0165
MANUFACTURERS—CLOTHING, FABRIC,
LINENS,TEXTILES
Drape Style Inc........................................................877/814-6760
MATS, RUBBER OR COMPOSITION
Safes—Hotel, In-Room
MicroFridge..............................................................800/994-0165
MEETING AND CONVENTIONS—EQUIPMENT,
SERVICES, SUPPLIES
Imprint Plus..............................................................800/563-2464
SEATING systems, COMPUTERIZED AND
ELECTRONIC
MEETING PLANNERS—THIRD PARTY
Imprint Plus..............................................................800/563-2464
Minibars, In-Room—Equipment, Services,
Supplies, Inventory Systems
MicroFridge..............................................................800/994-0165
MOTIVATIONAL INCENTIVES, EMPLOYEE
CONTESTS AND GAMES
Imprint Plus..............................................................800/563-2464
NAME TAGS/BADGES
Imprint Plus..............................................................800/563-2464
Networks—LAN, WAN, Wireless
Telkonet.....................................................................866/375-6276
PEST CONTROL—SERVICES AND SUPPLIES
Ecolab.........................................800/35CLEAN (800/352-5326)
pizza equipment
Point Of Sales Systems
Agilysys......................................................................800/241-8768
Postec........................................................................800/783-9413
T3 POS Solutions....................................................866/472-7556
Programming—Cable TV, Broadcast TV,
On-Demand, Satellite TV
Home Box Office....................................................800/426-1426
World Cinema Inc..................................................800/944-9441
Property Management Systems
Agilysys......................................................................800/241-8768
Hotel Concepts.......................................................866/687-0040
Postec........................................................................800/783-9413
PUSH CARTS
Tecni-Quip................................................................800/826-1245
Services—ADVERTISING, MARKETING, PUBLIC
RELATIONS, PUBLISHING
Great Minds Inc.......................................................850/386-7401
Services—Call-center reservation,
internet reservation, military guest
referral
Supplies—Building, Construction,
Flooring Systems, Maintenance,
Wall Systems, Roof Systems, Dance
Floors, Partitions, Walls, Panels,Tiles,
Wallboard, Stages
SUPPLIES—COMPUTER, OFFICE
Imprint Plus..............................................................800/563-2464
Supplies—Food Safety, Safety, Security
Ecolab.........................................800/35CLEAN (800/352-5326)
services, FINANCIAL—BANKING, CHECKING,
CREDIT CARDS, EQUIPMENT FINANCING,
INVESTMENTS, MORTGAGES
T3 POS Solutions....................................................866/472-7556
Supplies—HEALTH AND FITNESS, SWIMMING
POOLS, SPAS
Ecolab.........................................800/35CLEAN (800/352-5326)
SERVICES—FRANCHISE AGREEMENT AND
TERMINATION NEGOTIATIONS
Thermometers
All QA Products......................................................800/845-8818
services, internet—systems integration,
web page design,virtual tours,
e- commerce services, electronic data
capture & funds transfer
Services—Mold/Mildew Control &
Removal, Odor Control
ACM Engineering & Environmental Services....800/234-8435
Ecolab.........................................800/35CLEAN (800/352-5326)
Services—Recycling, Waste Management,
Water Reclamation
Services, RENOVATION—BATHROOM,
BUILDING, INTERIOR/EXTERIOR, LANDSCAPE
Designers—food facilities, interior,
exterior
& Interior Design............................................713/654-9400
Quality Control
All QA Products......................................................800/845-8818
SERVICES—SATELLITE TELEVISION
World Cinema Inc..................................................800/944-9441
Research—Feasibility, Financial,
Hospitality, Evaluations, Market,
Technical
Signage—ADA, Hotel, Interior/Exterior,
Marquee, Led Message Displays
Reservation Software/Systems
Agilysys......................................................................800/241-8768
Hotel Concepts.......................................................866/687-0040
Postec........................................................................800/783-9413
T3 POS Solutions....................................................866/472-7556
Ecolab.........................................800/35CLEAN (800/352-5326)
Supplies—WATER FILTRATION
Ecolab.........................................800/35CLEAN (800/352-5326)
TIME KEEPING SYSTEMS EQUIPMENT
T3 POS Solutions....................................................866/472-7556
TOUCH SCREENS
T3 POS Solutions....................................................866/472-7556
Training Products
All QA Products......................................................800/845-8818
New Markets International...................................207/781-2019
UNIFORMS—DESIGN, FABRIC SALES, RENTALS,
SALES
Imprint Plus..............................................................800/563-2464
Wall Coverings/Wallpaper
Hatchett Hospitality...............................................800/783-5980
Window Coverings—Blinds, Draperies,
Shutters, Storm Protection,Treatments
Drape Style Inc........................................................877/814-6760
Hatchett Hospitality...............................................800/783-5980
Slicers, food—Electric, Hand opened
Supplies—Bathroom, Cleaning, Laundry,
Linens, Mold/Mildew, Odor Control, Pest
Control, Sanitation
2009 BUYERS GUIDE—alphabetized listing
ASI/Restaurant Manager
1734 Elton Road, #219
Silver Spring, MD 20903
Toll Free: 800/356-6037
Phone: 301/445-6100
Fax: 301/445-6104
Contact: Lisa Wilson, Managing VP
[email protected]
www.actionsystems.com
Serving Nationwide and Internationally
It’s easy to tailor the RESTAURANT MANAGER
POS System for use in any foodservice business,
from a four-star restaurant to a pizza delivery
chain. Fully integrated “Pay-at-the-Table” plus
modules for everything from labor scheduling to
inventory control.
A-1 Textiles
PO Box 5259
Chatsworth, CA 91313
Toll Free: 800/351-1819
Fax: 800/453-0952
Contact: Linen Expert
[email protected]
www.a-1textiles.com
Serving Nationwide
A-1 Textiles has become the “Linen Experts.” The
full line of Golden Mills products are available
through A-1, including the new Golden Suites hotel
bed ensemble priced below any similar products
on the market! Also, the new Golden MemoryEco-Smart pillow is one way of going “green”!
Call today or visit our website!
Agilysys Inc.
11545 Wills Road, Suite 100
Alpharetta, GA 30004
Toll Free: 800/241-8768
Phone: 770/810-7800
[email protected]
Agilysys develops powerful technology solutions
that manage all aspects of hospitality operations,
including property management, point-of-sale,
inventory and procurement, spa, golf, document
management and more. Our integrated solutions
are instrumental in streamlining your operations
and enhancing your profitability. Brand names
include LMS,Visual One, Stratton Warren, InfoGenesis, Eatec and DataMagine.
All Q&A Products
PO Box 369
Mount Holly, NC 28120
Toll Free: 800/845-8818
Phone: 704/829-6600
Fax: 704/829-6602
Contact: Janet Cox
[email protected]
www.allqa.com
26
Serving Internationally
We have a variety of products for food safety and
temperature monitoring.We can assist with key
applications in food processing, preparation, storage and transport for HACCP and QA programs.
Amana Brand PTAC/Goodman Co. LP
1810 Wilson Parkway
Fayetteville, TN 37334
Toll Free: 800/647-2982
Phone: 931/438-3521
Fax: 813/661-0152
Contact:Tom Guffeyr
[email protected]
www.goodmanmfg.com
In-room property wide HVAC and energy management solutions
Automated Laundry Systems
8282 Western Way Circle, Suite A-4
Jacksonville, FL 32256
Toll Free: 800/518-9274
Phone: 904/733-0898
Fax: 904/733-5500
Contact: Greg Barber,VP Sales
[email protected]
www.alstoday.com; www.laundrysupplies.com
We offer discounted prices and superior quality
washers/dryers, equipment, parts, supplies and
service.We can handle all your commercial
laundry and dry-cleaning needs.
Bittel USA Inc.
151 North Sunrise Avenue, Suite 1106
Roseville, CA 95661
Toll Free: 888/4BITTEL
Phone: 949/257-1035
Fax: 949/226-8261
Contact: Sara Thornros
[email protected]
www.bittelusa.com
Serving Southeast USA
Bittel is the largest manufacturer of guestroom
phones in the world. Decades of experience in
design, development and manufacturing guestroom telephones translate into products that offer
solutions for any hotel at any budget. If you are
looking for quality, selection, value and service –
look no further than Bittel USA.
Brintons USA
1000 Cobb Place Boulevard, Building 200
Suite 200
Kennesaw, GA 30144
Phone: 678/594-9300
Fax: 678/594-9301
Contact: Scott Ivins, Marketing
[email protected]
www.brintons.net
Brintons USA is the foremost supplier of custom
woven Axminster carpet in the Americas and is
part of the Brintons global organization, founded
in 1783, the largest, most versatile and respected
provider of custom woven carpet for the commercial and residential markets. Services include
lifecycle cost planning, design services, layouts/
estimating and installation and maintenance
expertise.
Commercial Laundry
Equipment Co. Inc.
1114 53rd Court South
West Palm Beach, FL 33407
Toll Free 800/638-1869
Phone: 561/848-0054
Fax: 561/882-4984
Contact: Bob Hensel, President
[email protected]
www.commerciallaundryequip.com
Serving Florida
UniMac & Braun washers/extractors, dryers,
ironers and folders. Largest selection of new, refurbished and used laundry equipment in Florida.
Providing equipment, parts and service for the
hospitality industry since 1969.
Drapestyle Inc.
2915 Red Hill Avenue #A-108
Costa Mesa, CA 92626
Toll Free: 877/814-6760
Phone: 714/957-2588
Fax: 714/242-9049
Contact: Lisa Starva, President
[email protected]
www.drapestyle.com
DrapeStyle manufactures eco-friendly window treatments in a variety of beautiful, renewable fabrics,
including a sustainable bamboo fabric blend.
DrapeStyle has been featured by House & Garden,
Southern Living,Veranda and a wide variety of
other leading media outlets for both residential and
commercial/hospitality applications.We also offer a
wide variety of outdoor draperies using SunBrella
and other weather-resistant fabrics. Call us at
877/814-6760 or visit us online at www.drapestyle.
com. DrapeStyle is an ASID industry partner.
Ecolab
370 Wabasha Street North
St. Paul, MN 55102
Toll Free: 800/35-CLEAN
Phone: 651/293-2594
Fax: 651/665-0294
Contact: Jennifer Grant
Marketing/Communications Manager
[email protected]
www.ecoalb.com
Ecolab’s 360º of Protection® Program has the right
service solutions, systems and training aids to help
you consistently and efficiently achieve high standards
that keep guests coming back. Ecolab delivers guest
satisfaction, operation efficiency, safety and service.We
are and always have been committed to developing
practices that are ecologically viable, delivering solutions that are designed to protect the safety of our
customers—and their customers—and helping our
customers pursue lasting economic growth.
Essential Amenities Inc.
2 Daniel Road East
Fairfield, NJ 07004
Contact: Michael Ware, President
[email protected]
www.essentialamenities.com
Serving Nationwide
Essential Amenities is a prestigious amenity company that sells to small intimate inns, larger resort
properties, spas, country clubs, cruise lines, airlines
and more.We don’t just offer great designs and
packaging; but also consider the specific location
of a property and suggest or design an appropriate concept to fit the environment. Our tropical
line suits areas in the south, whereas other lines
might suit the east coast or the mountainous interior. Everything we manufacture we do so with the
environment in mind by not testing on animals,
not using dyes, and the plastics are recyclable. Our
amenities consist of Joseph Abboud, Hermes, Ecru
New York, Cornelia Spa, Poggesi of Italy, Dickens &
Hawthorne and soon to be Tommy Bahama.
Home Box Office
1000 Abernathy Road, Suite 500
Altanta, GA 30328
Contact: Brian Venable, Director
[email protected]
www.homeboxoffice.com/lodging
Home Box Office, America’s # 1 premium
TV service, offers the hotel industry top-notch
entertainment.Your guests can enjoy Hollywood
hits, award-winning original series like Entouragesm,
Big Lovesm and HBO World Championship Boxing®
as well as quality family fare, outrageous comedy,
extraordinary special events and more. Available
in HD via cable or satellite through authorized
HBO distributors.
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 0 9 , V ol . 3 2 , I ssue 1
Hospitality Solutions LLC
3 Golden Corner Way
Randolph, NJ 07869
Phone: 973/598-0839
Fax: 973/927-4082
Contact: Steve Belmonte, President/CEO
[email protected]
www.stevenbelmonte.com
We negotiate fair franchise agreements as well
as termination (liquidated damages) for hotels.
We also do mediation and expert witness
services.
Hotel Concepts
1389 Peachtree Street NE, Suite 320
Atlanta, GA 30309
Toll Free: 866/687-0040
Phone: 404/687-0040
Fax: 404/687-0041
Contact: Jason Cape
[email protected]
www.hotelconcepts.com
Hotel Concepts develops, installs and supports leading-edge software for the hospitality industry. Products
include IDPMS Front Office, IDCRS, RezExchange,
Banqueting, AR, Sales and Mailing Wizard.
HumiTEC Corporation
1021 Old Mill Run
Leeds, AL 35094
Toll Free: 800/218-8507
Phone: 205/866-6597
Contact: Gayle Vann, Enviro Consultant
[email protected]
www.lowermyhumidity.com
Serving MS, AL, FL
We provide 100 percent natural solutions
for controlling the harmful effects of excess
building humidity, improving IAQ, reducing room
odors and lowering your A/C energy costs. Call
800/218-8507 today!
Toll Free: 800/563-2464
Phone: 604/278-7147
Fax: 604/278-7149
Contact: Phil Coles, Director of Sales
[email protected]
www.imprintplus.com
Serving Southeast USA, Nationwide
Imprint Plus® is a designer and manufacturer of
reusable name badges and accessories. Proprietary software allows flexibility to create on-site
personalized name badges using your office
printer and personal computer.
Lodging Star
14839 Proctor Avenue
City of Industry, CA 91746
Toll Free: 888/259-6777
Phone: 626/333-4100
Fax: 626/333-4116
Contact:Victor Kung
[email protected]
www.lodgingstar-usa.com
Lodging Star – USA is your one source for
all your hospitality needs. Please visit www.
lodgingstar-usa.com to see the entire line of
products we offer.
Lodgenet Interactive
3900 West Innovation Street
Sioux Falls, SD 57107
Phone: 605/988-1204
Fax: 605/988-1511
Contact: Casey C. Flynn, Regional Sales Manager
[email protected]
www.lodgenet.com
Serving Nationwide
LodgeNet’s professional Solutions Group is a
team of professionals with more than 150
years of combined experience bringing you HD
and broadband services,TV installations, public
area cable service, rewiring, system planning
and design, project management, financing and
extended warranty on wiring and TV sets.
The Lexington Collection
3 Golden Corner Way
Randolph, NJ 07869
Toll Free: 877/LEX-7171
Phone: 973/713-5814
Fax: 973/927-4082
Contact: Steve Belmonte, President/CEO
[email protected]
www.lexingtoncollection.com;
www.lexingtonhotels.com
Serving Nationwide
The Lexington Collection is available to 3- and
4-star hotels and provides owners with shortterm contracts, a low monthly fee and a choice
in amenities and services, all part of Lexington’s
Freestyle Membership Model.
Imprint Plus
21320 Gordon Way, Unit 260
Richmond, BC V6W1J8
Canada
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 0 9 , V ol . 3 2 , I ssue 1 MicroFridge
10 Walpole Park South
Walpole, MA 02081
Toll Free: 800/994-0165
Phone: 508/660-9200
Fax: 800/231-2182
Contact: John Finnegan, Sales Administrator
[email protected]
www.microfridge.com
Serving Nationwide
MicroFridge® in-room refreshment centers are
more than a microwave on top of a refrigerator.
Designed for the hospitality industry, our patented, internal Safe Plug™ technology limits electrical draw to reduce the risk of cicuit overloads.
Models to fit any room configuration. Backed by
a superior 7-year warranty and on-site service.
Montgomery Roth Architecture &
Interior Design L.L.C.
2200 West Loop South, Suite 650
Houston, TX 77027
Phone: 713/654-9400
Fax: 713/654-9401
Contact: Lisa Roth, Principal
[email protected]
www.montgomeryroth.com
Serving FL, GA, LA, MS,TX
Montgomery Roth Architecture & Interior Design
provides architectural and interior design services
for hotels, casinos, restaurants and residential
projects. Offices are in Houston and New
Orleans.
Pictures & Mirrors International
3450 Vineland Road
Orlando, FL 32811
Phone: 407/423-7011
Fax: 407/423-1470
Contact:Terri Vance, Corporate Sales Director
[email protected]
www.picturesandmirrors.com
Manufacturer of framed art, mirrors, artificial florals and trees and decorative accessories. 20,000
sq. ft. showroom. Professional design assistance.
Local delivery or worldwide shipping available.
Pineapple Hospitality
5988 Mid River Mall Drive
St. Charles, MO 63304
Phone: 636/922-2285
Fax: 636/441-6881
Contact: Ray Burger, President
[email protected]
www.pineapplehospitality.net
Pineapple Hospitality is the premier provider of
green products, marketing programs and services
for the lodging industry. Product categories
include amenities, energy efficiency projects,
water conservation and waste reduction/recycling
products. Marketing includes EcoRooms and
EcoSuites (www.ecorooms.com) and FreshStay
(www.freshstay.com). Our services include custom
linen and towel reuse (www.customlinenreuse.
com).
Pinnacle Hospitality Systems
2001 West Cypress Creek Road
Fort Lauderdale, FL 33309
Toll Free: 800/771-7100
Phone: 954/938-8870
Fax: 954/938-8875
Contact: Don Potter, President
[email protected]
www.pinnaclehs.com
Serving AL, FL
Positouch/Dinerware restaurant point-of-sale
systems and liquor control systems. Local service
and support in Birmingham, Pensacola,Tampa,
Orlando, Jacksonville and Fort Lauderdale.
Postec Inc.
1125 Northmeadow Parkway, Suite 114
Roswell, GA 30076
Toll Free: 800/255-2143
Phone: 678/424-4000
Fax: 678/424-4004
Contact: Alan Wright,VP Hospitality
[email protected]
www.postec.com
Serving AL, FL, GA, NC, SC
Postec Inc. is a leading provider of point-of-sales
systems to the Southeast United States. Our
partnering approach to business provides a high
level of integrity and service to our customers.
Productions Team Inc.
P.O. Box 39
Prattsville, AR 72129
Phone: 816/448-2036
Fax: 870/917-2018
Contact: Jason Barnes, President
[email protected]
www.productionsteaminc.com
Serving Nationwide
Green Umbrella is a product of Productions
Team Inc., a full-service consulting distributor of
propane-powered concrete grinding and polishing
equipment and a manufacturer of concrete
surface treatments.
27
Rainbow Custom Logo Mats
1729 South Davis Road
LaGrange, GA 30241
Toll Free: 888/729-6002
Phone: 888/729-6002
Fax: 706/882-5277
Contact: Dan Pilzer, Sales
[email protected]
www.customlogomats.com
Rainbow Custom Logo Mats manufactures logo
mats and commercial mats.We offer quick
turnaround times and a 100 percent customer
satisfaction guarantee. Our logo mats have no
set-up fee and no cut fees, with delivery within
five business days.
Royal Pacific Corporation
14839 Proctor Avenue, Unit E
Industry, CA 91746
Toll Free: 888/259-6777
Phone: 917/767-7373
Fax: 636/333-4116
Contact: Victor Kung, Sales
[email protected]
www.royalpacific-usa.com
We supply in-room amenity products such as
telephone, coffee maker, hair dryer, iron and linens.
All products come with 1 year quality warranty.
Sherwin-Williams
101 Prospect Avenue
Cleveland, OH 44115
Toll Free: 800/524-5979
Fax: 440/826-1989
Contact: Dafni Giannakopoulos
Trade Communications Specialist
[email protected]
www.sherwinwilliams.com
Serving Nationwide
ProGreen™ 200 is a durable, low-odor coating,
formulated with low VOCS, which contributes
to better indoor air quality. Ideal for occupied
spaces, it is available in three sheens in hundreds
of colors.
Southeastern Laundry
1105 Shana Circle, Suite I
Marietta, GA 30066
Toll Free: 800/522-9274
Phone; 770/928-0080
Fax: 770/928-3263
Contact: Joe Cole
[email protected]
www.selaundryequip.com
Serving GA, FL, AL
Southeastern Laundry Equipment Inc. has been
in business since 1976 and operates throughout
Georgia, Florida and Alabama providing consulting sales, service and parts.
28
Sterling Funding
1111 Westshore Boulevard, Suite 500
Tampa, FL 33607
Toll Free: 866/456-5638
Phone 813/393-4574
Fax: 877/292-4725
Contact: Kristen Herrick, Marketing Coordinator
[email protected]
www.sterlingfunding.com
Serving Florida
Why wait to grow your business? Sterling Funding can provide you with up to $100,000, even if
a bank has turned you down. We purchase your
future Visa and MasterCard sales for cash today.
Consult with us with no obligation.
Sunkist Foodservice Equipment
10509 Business Drive, Unit B
Fontana, CA 92337
Toll Free: 800/383-7141
Phone: 909/933-5852
Fax: 909/822-2125
Contact: Diane Tilton
[email protected]
www.sunkistfs.com/equipment
Sunkist Commercial Juicer easily extracts 10-12
gallons of juice/hour using precut citrus.Two
year warranty. Sunkist Sectionizer quickly and
safely wedges/slices many different fruits and
vegetables. NSF.
T3 POS Solutions
3505 Token Drive
Richardson, TX 75082
Toll Free: 866/472-7556
Fax: 214/261-4645
Contact: Melanie Hill, Sales Manager
[email protected]
www.t3pos.com
Serving Texas
Cutting-edge point of sale technologies for the
restaurant and hospitality industry. Complete
hardware and software solutions that make your
business run efficiently and effectively.Worldclass 24/7 support 365 days a year. Call us now,
press 2 for sales or email for more information.
TECNI-QUIP
960 Crossroads Boulevard
Sequin, TX 78130
Toll Free: 800/826-1245
Fax: 830/401-0600
Contact: Jo Beth Reilly,VP, Sales
[email protected]
www.tqind.com
Serving Southeast USA and Internationally
TECNI-QUIP listens to your requirements and
day-to-day housekeeping dilemmas—we provide
carts that will deliver solutions.TQ offers a
variety of models for every type of imaginable
situation: linen delivery, outdoor transport, room
makeup, recycling, pool towels, appearance or
group of these topics.You know your operation
best and can select a model/size or contour one
to meet any requirements.
Telkonet
20374 Seneca Meadows Parkway
Germantown, MD 20876
Toll Free: 866/375-6276
Phone: 240/912-1800
Fax: 240/912-1839
Contact: Jeremy Griesbach,VP Global Sales
[email protected]
www.telkonet.com
Serving Southeast USA and Nationwide
Telkonet provides centrally managed solutions
for in-room energy management, wired/wireless
Internet access, building automation and custom
support. HSIA systems reduce heating and
cooling costs.
Terry Ward Consulting
327 Office Plaza Drive, Suite 116
Tallahassee, FL 32301-2789
Phone: 850/386-2511
Fax: 850/656-4692
Contact:Terry Ward, President
[email protected]
www.terrywardconsulting.com
Design for consumers who are seniors and persons with disabilities, accessible room placement,
staff disability, awareness training, marketing an
accessible property.
Total Energy Concepts Inc.
9978 Colonial Walk North
Estero, FL 33928
Phone: 239/280-6740
Fax: 239/949-4280
Contact: Charles Bain, Regional Director
[email protected]
www.totalenergyconcepts.com
Power Protection/Energy Management, Go
Green—Energy Savings. Reduce your energy
costs by 15 percent, plus extend the life of your
equipment. Reduce maintenance and downtime
costs. Satisfaction guaranteed.
Valcourt Building Services
4695 18th Street East
Bradenton, FL 34203
Toll Free: 800/222-9533
Phone: 941/747-7277
Fax: 941/747-4890
Contact: Leta Hardy, Director of Sales &
Marketing
[email protected]
www.valcourt.net
Valcourt Building Services is a recognized leader
in providing waterproofing and restoration solutions to the hospitality industry.We offer value
engineered solutions for your building’s exterior
and parking structure, including sealant remediation, wet glazing, protective and architectural
paints and coatings, stucco and concrete repair,
deck coatings and parking structure repair.
Wascomat
461 Doughty Boulevard
Inwood, NY 11096
Toll Free: 800/645-2204
Phone: 516/371-4400
Fax: 516/371-4209
Contact: Kristin Malaney, Marketing Coordinator
[email protected]
www.wascomat.com
Serving Nationwide
With over 100 years of experience,Wascomat
manufactures precision-engineered commercial
laundry equipment including washers, dryers and
ironers for hotels, motels, hospitals and other
facilities.
World Cinema
9801 Westheimer Road, Suite 409
Houston, TX 77042
Toll Free: 800/944-9441
Phone: 713/266-2686
Fax: 713/266-1852
Contact: Keith Fogt,VP of Sales and Marketing
[email protected]
www.worldcinemainc.com
Serving Nationwide
World Cinema is the largest exclusive provider of
HD/digital free-to-guest TV services in the hotel
industry.We provide a complete satellite system
with no capital outlay and full technical support.
S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 0 9 , V ol . 3 2 , I ssue 1
shm:peopleplacesthings
HotSchedules has announced
its partnership with Digital Dining.
The partnership allows Digital Dining to complement its best-in-class
POS platform with HotSchedules’
powerful online restaurant labor
management solutions. Digital
Dining provides innovative restaurant POS software and handheld POS solutions for all types
of hospitality verticals. Its flexible
XML-based POS software interface
and nonproprietary hardware platform has allowed Digital Dining to
partner with third-party vendors on
best-of-breed solutions including
reservations, table management,
wait list management, inventory,
gift cards, high speed credit cards
and, of course, labor management.
HotSchedules integrates with most
major POS solutions as well as time
and attendance systems to allow
for robust reporting and advanced
forecasting for substantial labor
cost savings. Make plans now to
visit HotSchedules at NRA 2009,
May 16-19, in booth #5678. www.
hotschedules.com
Four Points by Sheraton
Knoxville Cumberland House
Hotel received Starwood’s Overall
Guest Satisfaction Award for 2008
and was named Property of the Year
for 2008. Presented by Starwood’s
North America division, the award
recognizes the property for providing outstanding guest experiences
and service, based on guest surveys.
The hotel is located in the Fort
Sanders Historic District, just steps
from the Knoxville Convention
Center and the University of Ten-
nessee. It offers 130 guestrooms,
1,851 sq. ft. of meeting space, a fitness center and casual fare at MK’s.
www.fourpoints.com/knoxville
South Seas
Island Resort
announces the
appointment of
award-winning
chef Louis Osteen as resort
chef. With more than 30 years
of experience and a James Beard
Foundation award under his belt,
Osteen joins the South Seas Island
Resort team from Las Vegas, where
he opened two restaurants, Louis’s
Las Vegas and Louis Fish Camp
Las Vegas. Author of Louis Osteen’s
Charleston Cuisine: Recipes from a
Lowcountry Chef, Osteen was made
famous by his original recipes and
signature Southern flavors. After
nearly a decade at Pawley’s Island
Inn (S.C.), Osteen’s desire to reach
a larger audience led him to the
Omni Hotel at Charleston Place. In
October 1989, Louis’s Charleston
Grill at the Omni Hotel opened
to immediate praise, receiving
national media attention when it
was selected by Esquire magazine
as one of the country’s Top 25 New
Restaurants. Osteen returned to
Pawley’s Island in 2002 and opened
Louis’s at Pawley’s and the Fish
Camp Bar. The Fish Camp Bar
went on to be named in Esquire
magazine’s list of America’s Best
New Restaurants and in Saveur’s list
of 100 Favorite Places and People.
www.southseas.com
We have been offering southern hospitality
to you for years ...
we are about to extend that hospitality
to your guests!
SPRING
2010
SPRING
2010
In spring 2010, Southern Hospitality Magazine
is launching Southern Hospitality Magazine—Traveler!
Our publication will be a duel-sided magazine serving both the professionals
and the leisure market travelers throughout the entire Southeast U.S. and Texas.
Help bring visitors to your property or area and bring revenue to your city and state.
We are reserving advertising space now for 2010.
Call today for a full Media Kit.
T RAVELE R
S O U T H E R N H O S P I TA L I T Y M AG A Z I N E •
m a g a z i n e
S P R I N G 0 9 , V ol . 3 2 , I ssue 1 T M
SPRING
888-592-3465
2010
29
markyourcalendar
APRIL 2009
22-24 Hotel Technology Forum,
Las Vegas, Nev. The Hospitality
Technology Forum brings together
senior-level executives from the
world’s leading hotel companies
with the hotel service and solution
providers that enable their business
performance. www.htmagazine.com,
973/ 252-0100, ext. 319, or
[email protected]
22-26 AAHOA Annual Convention & Trade Show, Washington,
D.C. The Asian American Hotel
Owners Association has 8,000 members who own more than 22,000
hotels in this country, totaling $50
billion in property value. AAHOA’s
mission is to promote and protect the
interests of its members by inspiring
excellence through programs and
initiatives in advocacy, industry
leadership, professional development,
membership benefits and community
involvement. www.aahoa.com or
404/816-5759
MAY 2009
3-6 Supply Management™ Forum,
Charlotte, N.C. This professional development program expects
more than 2,000 attendees and is
unmatched by any other supply
management educational event. All
industries are represented at the
conference, including manufacturing,
non-manufacturing, public institutions and services. Attendees have
worked in purchasing/supply for at
least three years. More than 50 percent are managers or above. 800/8886276, ext. 3143, or [email protected]
13-16 Hospitality Design Exposition & Conference (HD Expo), Las
Vegas, Nev. HD2009 will connect
you with innovative thinkers to
motivate you, showcase the newest
products to inspire you and reveal
cutting-edge ideas that will help
you stay on the forefront of the
creative landscape. www.hdexpo.com,
508/743-8502 or hdexpo@cdsreg.
com
16-19 National Restaurant
Association Hotel-Motel Show
2009, Chicago, Ill. Major areas of
focus include food, beverage, equipment, smallwares, apparel, tabletop,
furnishings, design, technology and
services. More than 2,100 exhibiting companies from 115 countries
will demonstrate the latest products
and technologies. Additionally, 60+
free education sessions will deliver
solutions you can immediately put to
work. www.restaurant.org/show or
312/853-2525
31-June 4 Sustainable Brands
09, Monterey, Calif. The original
Sustainable Brands conference is
designed, via programs and processes, to give speakers and attendees
alike the opportunity to discuss
successes, solve problems and create
collaborative partnerships. The
conference is an innovative forum
for promoting team learning and for
connecting with likeminded executives. www.sustainablelifemedia.com,
650/344-9693, ext. 103, or hunter@
sustainablelifemedia.com
JUNE 2009
22-25 HITEC 2009-Hospitality
Industry Technology Exposition &
Conference, Anaheim, Calif. Attend
HITEC and network with the industry’s innovators, gain knowledge from
an expert-led education program
and find the technology products
and services to take your organization to the next level. www.hftp.org/
HITEC, 512/249-5333, ext. 26, or
[email protected]
Check out the best-valued
buyers guide in the hospitality
industry! See pages 23-28 for
the most up-to-date products
and services available!
s
We care about the
environment as much as you do!
Hotels, Resorts, Spas & Fitness Centers
•GENESIScartsfor
•Meetshotels
collectingrecyclableitems
standardson
throughoutproperty!
recycling
•Promotes
•craftedfrom
SuStaINabIlIty
recycleddurable
requirementsoflEED
aluminum
cErtIfIcatIoN!
alloy—and
recyclableat
•facilitatesstaffand
endoftheirlife
gueststorecycle
span!
•Sortsandprepares
recycling—Paper/cans/
Consult our
plastic/glassincolor
in-house
codedbagswithlogos
experts today!
•bagsmadefromflame
proofmaterial
830-624-6955
shownwith
optionalglassrack
www.tqind.com/hotels • 800-826-1245
Email: [email protected]
familyowned,builtintheu.S.a.
Celebrating 50 years of manufacturing carts
30
helpful
editorial
Q&A
interviews
want
to
continue tofeatures
receive
recipes
chef
industry trends
spotlights
restaurant spotlights
hotel spotlights
easte rn Unite
tors in the South
& Resta urant Opera
Vol. 31, No. 4
Servin g Lodgi ng
The Only Resou rce
m a g a z i n e
TM
d State s
winter 08-09
m a g a z i n e
NAFEM
SHOW
HEALTHFUL
COOKING
TRENDS
CHOCOLATE
STUDY
POOL
TRENDS
YOUR 411 ON
CONTRACTORS
Q&A interviews
state
news
best-valued
m a g a z i n e
chef helpful
restaurant spotlights
buyers guide national
spotlights
editorial industry eventsscene
a venue for hotel and restaurant
reach out across
features operatorsthetoSoutheast
hotel spotlights
recipes industry trends
Subscribe Today!
$13.00 per year: Includes 4 great issues!
If you want to continue to receive Southern Hospitality Magazine,
please subscribe today by filling out the information below and mailing to
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Spring 09 - Southern Hospitality Magazine

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