Fall 06 - Southern Hospitality Magazine

Transcription

The Only Resource Serving Lodging & Restaurant Operators in the Southeastern United States
fall 2006
Vol. 29, No. 3
m a g a z i n e
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m a g a z i n e
Food Safety
Hospitality Going Green
Appealing to Health
Conscious Guests
Monster Mash—Arkansas
Hospitality Show!
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 • FA L L 2 0 0 6 , VO L . 2 9 , I S S U E 3
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The Only Resource Serving Lodging & Restaurant Operators in the Southeastern United States
fall
06
contents
14
19
Arkansas Hospitality Show
14
Accommodate Your
16
Employee Prep
& Food Safety
18
Color Me Green
20
It’s Time To Shape Up!
departments
off the top ..............................................4
state scene .............................................5
pour on the profits ..................................6
f e xc
ro
national scene .......................................10
C E RT I F I E D
hotel spotlight ......................................13
2006
people, places & things ..........................17
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Health Conscious Guests
16
provide
11
2006 Monster Mash—The
Vol. 29, No.3
Experience
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Your Guests Expect
Southern Hospitality
Cover Photo: Fruit martinis at the Ritz-Carlton Sarasota
Note: Our summer cover photo was by Melissa Estrella Ivey.
We apologize for accidentally leaving off the photo credit.
restaurant spotlight ................................19
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mark your calendar .................................30
3
off the top
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Publisher GREAT MINDS INC.
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Creative Director & Managingm Editor
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DEBBIE DEWELL
email [email protected]
or
C E RT I F I E D
It’s All About the EXPERIENCE!
2006
Experience
1. You know it when you see it, feel it, hear it, smell it, touch it and taste it.
2. Southern Hospitality is all about the EXPERIENCE.
3. Your guests expect it. You provide it. So why not capitalize on what you do best?
The SOUTHERN HOSPITALITY EXPERIENCE program is a unique way to show your
guests that your property adheres to the finest standards and offers the essence of what
Southern Hospitality is all about ... the EXPERIENCE.
Production Assistant & Circulation Manager
MANDY JOHNSON
Contributing Editors
LYTHA P. BELROSE
SUSAN TRAINOR
Advertising Manager MICHELLE M. LOCK
PO BOX 700241, St.Cloud, FL 34770-0241
888/592-3465
Southern Hospitality MagazineTM (ISSN 1556-1313)
published quarterly (4 issues/yr.) by Great Minds Inc.,
Here’s how it works:
• Your property receives a professional hospitality assessment resulting in a Seal of
Distinction that recognizes your achievement and proclaims your commitment to
excellence.
• Your property is listed in Southern Hospitality Magazine™ when it becomes certified.
• Your property is featured in Southern Hospitality Magazine™ as a “Spotlight” property
(one-to-two pages of exposure!).
• Your property is included on three prominent websites (reaching 30,000 meeting
planners and over 15,000 industry professionals).
• Your property is included in an annual listing of certified properties.
• Plus, you can use the SOUTHERN HOSPITALITY EXPERIENCE seal in all of your
marketing materials and prominently display your certificate on your property.
This certification program is an unparalleled opportunity to brand your property as
a provider of the authentic Southern Hospitality Experience. Your guests will look for
the SOUTHERN HOSPITALITY EXPERIENCE seal and then make their reservations with
confidence. You want them to place that confidence in YOU!
I will be happy to tell you all about it. Just give me a call at 850/386-7401.
Oh, and, yes, we do have a magazine full of interesting reading for you ... this issue is
all about health and wellbeing. From accommodating your health conscious guests (page
14) to safely preparing food (page 16) to helping your guests shape up (page 20) to keeping
our world “green” (page 18), there is something for everyone who wants to provide the
ultimate in satisfying guest experiences.
Enjoy reading the only publication resource for the entire Southeastern United
States!
8275 Hunters Ridge Trail, Tallahassee FL 32312
Periodicals Postage paid at Tallahassee, FL 32301
and at additional mailing offices. (USPS 524-710)
POSTMASTER: Send address changes to
Great Minds Inc.
8275 Hunters Ridge Trail,
Tallahassee FL 32312
CIRCULATION
All editorial and circulation inquiries
should be emailed to
[email protected]
The magazine circulates to the owners and general managers
of licensed restaurants and hotels, motels, resorts, inns and
transient lodging operations in Alabama, Florida, Georgia,
Louisiana, Mississippi, North Carolina, South Carolina, Tennessee
and Virginia; more than 600 captains of the tourism industry
throughout the United States, Canada and Puerto Rico; local,
state and federal government representatives; vendors who
supply the hospitality industry; association meeting planners; and
those who subscribe to the publication. This publication
is distributed free of charge; subscriptions available upon request
to [email protected].
ADVERTISING
Advertising rates are available upon request
888/592-3465
[email protected]
PUBLICATION OFFICE
Great Minds Inc.
8275 Hunters Ridge Trail • Tallahassee FL 32312
850/386-7401
[email protected]
Debbie Dewell, Publisher
P.S. Don’t overlook our regular features, like our hotel and restaurant spotlights (pages
13 and 19), state scene (page 5) and people, places & things (page 17). And the Buyers
Guide starts on page 22.
4
All information contained in this magazine reflects
only the opinions of the authors; none is to be
interpreted as having the endorsement or
recommendation of Great Minds Inc., the
publisher or contractors, except where such a statement is included in the wording of the text.
Copyright © 2006
by Great Minds Inc. Materials in this magazine
may not be reproduced in any form without written
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 • F permission
A L L 2 0 0 from
6 , VGreat
O L . Minds
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state scene
F L O R I DA
Latest Culinary Trend:
Chefs Add Multiple
Sauces to Fish, Chicken
and Meat Dishes
As head judge at the recent 13th annual
Taste of the Caribbean culinary competition in Miami, Bahama Breeze executive
chef Rick Crossland noticed an emerging
culinary trend that could start appearing
on restaurant menus across the nation:
a rainbow of colorful, flavorful sauces
complementing each other on one plate.
“Compared to years past, the chefs at this
year’s competition created dishes featuring
a greater variety of colorful, flavorful sauces
using familiar ingredients,” Crossland says.
“It was like island art on a plate.”
Bahama Breeze—the restaurant that
brings you the feeling of a Caribbean
escape—has helped bring island-inspired
dishes to American casual dining since
the 1990s and has been a major sponsor
of Taste of the Caribbean for 10 years.
Crossland has also been a judge for the
event every year.
Several chefs at this year’s competition
used up to three different sauces per plate,
in a colorful palette created with savory
curries, fresh herb pestos, tropical salsas
and a wide variety of flavored oils. There
were bright green cilantro and red pepper
oils, pale yellow passion fruit oil and bolder
yellow curries. Vibrant pestos made of lemongrass, cilantro, pine nuts, spinach and
parsley, plus an array of green mango, papaya and roasted tomato chutneys adorned
the meals with colors and flavors designed
to entice diners’ eyes and taste buds.
Chef Hans Van Triest from Curacao—
who was named 2006 Caribbean Chef of
the Year at the event—won the individual
culinary competition with a plate that
included a papaya, plantain and cucumber
chutney, a Curacao rum barbecue sauce
and an herb pesto.
“Using a variety of brightly colored,
flavor-packed sauces can add island flair
to any type of meal, including chicken,
seafood or beef,” says Crossland. “We
do this at Bahama Breeze on entrées like
Breeze Wood Grilled Chicken, which
features chicken breast basted with an
orange-ginger glaze and served on a citrusbutter sauce, and our Island Onion Rings
appetizer, served with two dipping sauces,
citrus-mustard and chili-horseradish. I
think this is a trend that restaurants around
the nation will be embracing.”
The Taste of the Caribbean culinary
competition featured 16 teams of some
of the Caribbean’s top culinary masters,
representing island nations from throughout the region. They prepared months in
advance to square off in a live-kitchen environment to create three-course meals for 25
people in less than four hours. Chefs used a
“mystery basket” of ingredients, kept secret
until the competition’s kickoff.
Countries represented at the event were
Anguilla, Aruba, Antigua and Barbuda,
Bonaire, British Virgin Islands, Curacao, St.
Lucia, Saint Maarten/St. Martin, St Vincent
and The Grenadines, Suriname, Trinidad/
Tobago, Jamaica, Puerto Rico, Bahamas,
Barbados and the U.S. Virgin Islands.
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state scene
GEORGIA
Polls Reveal Hotel
Guests’ Perceptions of
Housekeeping Issues
Bad experiences have ripple
effect on sister establishments, say consumers
Atlanta-based pest control company Orkin Inc. has announced the results of two
independent polls of hotel consumers and
hotel insiders about their respective perceptions of pest control and other housekeep-
pour on the profits
Spiced Apple
Mar-Tea-Ni
Ingredients
2 parts infused vodka
1 part Sour Apple Schnapps
Splash of Gran Marnier
Shake with ice. Serve strained into a
chilled martini glass. Garnish with twist
of lemon.
Infused Vodka
1 liter vodka
12 quarter-size slices of fresh ginger
6 dried pear halves, roughly cut
1 teaspoon whole cloves
1/3 cup of whole leaf black tea
Place 1 liter of vodka in non-reactive
container. Add ginger slices, cloves and
roughly chopped dried pear. Let steep at
room temperature 20 minutes, then add
1/3 cup of whole leaf black tea, preferably a good Ceylon or Chinese Congou.
Taste periodically until proper strength
is achieved. Probably around 30 minutes
after the tea was added. Strain multiple
times through cheesecloth or coffee filters until completely clear. Store at room
temperature.
6
ing issues in the hospitality industry.
For regular hotel users (i.e., those who
spend at least one night a month in a hotel), bathroom cleanliness is a top concern.
When asked to select conditions that might
cause them not to return to an establishment, more than nine out of every 10 (92
percent) chose “visibly unclean bathtub.”
Pests aren’t far behind in their ability
to turn off guests. Eighty-five percent of
regular hotel-goers reported they might
never return to an establishment if they
saw or heard a mouse, while 80 percent
indicated they might never return to an
establishment if they found a cockroach
in the bathroom.
Linen cleanliness is not as great a
concern for hotel guests, though half (51
percent) of regular hotel-goers said a hair
on the pillowcase of a “freshly made bed”
might stop them from returning to an
establishment.
Perhaps the most important point for
chain hospitality brands: a bad experience
at one hotel in the chain has a ripple effect.
Over 70 percent of all poll respondents
reported that housekeeping problems at
one hotel would impact the way they felt
about its sister hotels.
Do Insiders and Consumers Agree?
So how do the industry’s housekeeping
priorities line up with guests’ concerns?
When asked to prioritize five housekeeping concerns—linen cleanliness, bathroom cleanliness, dishware cleanliness,
chemical safety and pest control—the
results revealed some differences in perception.
Given guests’ deep aversion to an unclean bathtub as revealed by the consumer
poll, one might say the hospitality industry has its priorities straight. Two-thirds of
hotel insiders (67 percent) rate bathroom
cleanliness in their top two concerns, and
87 percent rate it in the top three.
Pest control is a different story. While
pest control issues cited in the poll can
stop more than four in five regular hotel
users from returning to an establishment,
only 19 percent of hotel insiders rate
pest control as their top housekeeping
concern.
“Pest control isn’t always a top priority
for many hotels and motels until there’s a
problem,” says Orkin’s quality assurance director, Zia Siddiqi, Ph.D. “That’s why it’s so
important for hospitality establishments to
have an effective, ongoing program that’s
invisible to guests and, frankly, invisible
to most hotel staff. The less they have to
think about it, the better.”
How Common Are Pests in Hotels?
The insiders’ poll also asked how often
various pests were found in and around
respondents’ establishments. Highlights
include:
• 45 percent of respondents reported that
flies are a “somewhat common (every
3-6 months)” or “very common (once
a month or more)” problem at their
establishments.
cockroaches are a “somewhat common
(every 3-6 months)” or “very common
(once a month or more)” problem at
their establishments.
• Rodents are slightly less common.
Twenty-six percent of respondents
reported that rodents are a “somewhat
common (every 3-6 months)” or “very
common (once a month or more)”
problem at their establishments.
bed bugs are present in their establishments “once every year or so.”
For complete poll results, visit www.
orkincommercial.com/apps/pressmanager/
ARFiles/HospitalityPollResultsOnline.pdf.
Poll Methodology
Hotelier perception data is based on
the responses of 95 hospitality industry
insiders to an online poll promoted via an
industry publication. Titles included:
• General manager – 28.4 percent
• Housekeeping – 12.6 percent
• Marketing – 8.4 percent
• Concierge – 3.2 percent
• Foodservice – 3.2 percent
• Other – 44.2 percent (titles included
assistant general manager, director of
operations, front desk manager, maintenance, human resources)
Hotel consumer data is based on a
subset of 85 (out of 410) respondents to an
online poll promoted via email campaign
to a wide demographic target. The subset
state scene
included only respondents who indicated
they spend at least one night per month
in a hotel.
About Orkin
Founded in 1901, Atlanta-based Orkin
Inc. is an industry leader in essential pest
control services and protection against
termite damage, rodents and insects in
the United States, Canada, Mexico, Costa
Rica and Panama. With more than 400
locations, Orkin’s almost 8,000 employees
in the United States and Canada serve
approximately 1.7 million customers.
The company serves more than 250,000
commercial customers, making it one of
the largest commercial providers in North
America. Orkin is a wholly owned subsidiary of Rollins Inc., which is traded on the
New York Stock Exchange (ROL). Learn
more about Orkin Commercial Services by
visiting www.orkincommercial.com.
Grand Hyatt Atlanta
Celebrates Successful
Kosher Kitchen
Those who wish to relish unparalleled
dining while enjoying traditional Jewish
cuisine may now experience the city’s best
at Grand Hyatt Atlanta. The hotel’s successful kosher kitchen offers a broad range of
kosher selections prepared according to
traditional recipes.
“Since launching our kosher kitchen
last year, we have exceeded our goal, serving over 3,000 meals and counting until
the end of the year,” says Billy Skiber,
executive chef. “We pride ourselves on providing excellent service and varied cuisine
options for all of our guests.”
Grand Hyatt Atlanta strives to accommodate the special needs of those guests
for whom kosher cuisine is important.
From weddings to bar and bat mitzvahs or
any milestone of life, the creative catering
staff of the kosher kitchen meets every
requirement while also offering a new
perspective on kosher cuisine.
The kosher kitchen has menu selections
for breakfast, lunch, dinner, reception stations, hot and cold hors d’oeuvres, desserts
and much more. For planning assistance,
contact the kosher catering professionals at
404/237-1234 or visit www.grandhyattatlanta.
com.
About Grand Hyatt Atlanta
Situated in the heart of Buckhead,
Atlanta’s most prestigious and fashionable neighborhood, this 438-room luxury
hotel features a total of 30,000 sq. ft. of
function space, including 17 meeting
rooms and three outdoor terraces. It is an
ideal location with convenient access to
MARTA rapid transit and some of the city’s
most renowned dining and entertainment
venues.
7
(L-R) Gay Haynes,
director of sales and
marketing for the
Georgia Tech Hotel and Conference
Center; Buckhead
Coalition President
Sam Massell; Anna Hsu,
owner of Hsu’s,
Pacific Rim and Silk
restaurants; and CSA
President Jeffrey
Carmack
GTHCC Hosts August Concierge Society of Atlanta Meeting
The Georgia Tech Hotel and Conference Center (GTHCC) hosted
the August business meeting of the Conciege Society of Atlanta
(CSA) on August 9, 2006. Sam Massell, president of the Buckhead
Coalition and a former Atlanta mayor, was the guest speaker. CSA
members also viewed an educational video on Peachtree Street. A
LOUISIANA
Ritz-Carlton, New
Orleans to Reopen in
December
In December, The Ritz-Carlton, New
Orleans, also known as the Crown Jewel
of the Crescent City, will open her doors
once more to the world as the premier
luxury hotel. The building in which the
hotel is housed is over 100 years old and
is a national historic landmark.
Simon F. Cooper, president and chief
operating officer of The Ritz-Carlton
Hotel Company LLC, is thrilled about the
opening date. “We are very pleased The
Ritz-Carlton, New Orleans will be ready
to welcome guests once again by year’s
end,” says Cooper. “The road back from
Hurricane Katrina has been challenging,
but the hotel will return better than ever
to reclaim its reputation as the finest in
the city.”
Since opening on October 6, 2000, The
Ritz-Carlton, New Orleans has been ranked
annually as one of the Five Hundred Best
8
reception provided by the GTHCC followed the meeting.
The Georgia Tech Hotel and Conference Center is an eight-story,
252-room hotel and conference center in Midtown Atlanta. It is
part of the Technology Square complex.
Hotels in the World by Travel + Leisure
and remained on Conde Nast Traveler’s Hot
List, Gold List and Top North American
Hotels list.
The hotel closed post-Katrina due to
extensive flooding in the basement, but
new custom-built machinery, including
air conditioning, laundry and cafeteria
equipment, will be installed, allowing the
hotel to open by December 2006.
The hotel is situated on the edge of the
French Quarter, within walking distance to
area attractions. Beginning with the first
floor, over 8,000 sq. ft. of meeting space
will be added in what was formerly known
as the Gallery of Shops. This much-needed
space brings the total to over 35,000 sq. ft.
for everything from intimate gatherings to
plated dinners for 500.
Throughout The Ritz-Carlton, New
Orleans and its hotel-within-a-hotel, The
Maison Orleans, enhancements will be
made to the overall room product. Each
room will feature wireless Internet access,
400-thread count linens made of 100-percent Egyptian cotton, enhanced showerheads by Kohler and luxurious branded
amenities from Bulgari’s White Tea line. All
527 rooms (452 at The Ritz-Carlton, New
Orleans and 75 at The Maison Orleans) will
offer this new guestroom experience.
The Ritz-Carlton Spa, New Orleans will
add six treatment rooms, bringing the total to 22, while the fitness center and spa
café will be entirely renovated to open in
February 2007.
The heritage of New Orleans will be
evident in every aspect of the hotel, from
arrival to departure. Expect to be greeted
by a lady or gentleman in a seersucker suit,
experience authentic live jazz and learn
to make a Big Easy libation or culinary
creation. Native New Orleanian Myra H.
deGersdorff, the hotel’s general manager, is
personally committed to making the hotel
a bastion of Southern hospitality for locals
and visitors alike.
As Jil Kulander of Cahners wrote, “The
Ritz-Carlton, New Orleans is not only a
major player in the downtown redevelopment, but it is easily New Orleans’ shining
star, offering a heart-of-town location, a
pampering spa, superb accommodations
and a wonderful staff.”
For more information, go to www.ritzcarlton.
com or call 800/241-3333.
state scene
VIRGINIA
Virginia Celebrates
Small-business-friendly
Legislation, Land
Preservation Measures
Virginia House of Delegates Speaker
William J. Howell (R-Stafford) issued the
following statement following the ap-
pour on the profits
Keemun Cream
This rich tea cocktail is more earthy
and complex and has more depth than the
straight Irish cream.
Ingredients
1 part Keemun infused vodka
1 part Bailey’s Irish Cream
Whipped cream for garnish
Blend with ice equal parts of Keemun
tea infused vodka and Bailey’s® Irish Cream
liqueur.
Garnish with whipped cream that has
been whipped to a light Chantilly cream
and spiced with a hint of cinnamon and
clove.
Infused Vodka
1 liter Grey Goose French vodka
1 teaspoon whole cloves
1/3 cup Keemun Hao Ya A tea
Place 1 liter of vodka in non-reactive
container. Add cloves and1/3 cup of whole
leaf black tea, preferably a good quality
Chinese Keemun like Hao Ya A. If that
tea is not available, you can substitute
with another full bodied, rich, whole leaf
black tea such as a good Nilgiri or Assam.
Taste periodically until proper strength is
achieved. Probably around 30 minutes.
Strain multiple times through cheesecloth
or coffee filters until completely clear. Store
at room temperature.
proval by the House of Delegates of the
governor’s amendments to HB 5019:
“Today, we have wisely gained an additional advantage in maintaining our
Best State for Business ranking, which was
recently bestowed upon Virginia by Forbes.
com. Repealing unfair taxes and improving
our regulatory framework are precisely the
kind of positive state tax and regulatory
actions enacted over the past decade and
more that enabled our Commonwealth to
garner this latest accolade.
“Virginia took important steps forward,
toward aiding family-owned businesses
and farms and toward protecting its environment.
“With the approval of the governor’s
amendments to House Bill 5019, Virginia’s death tax, which has for too long
unfairly targeted small, family-owned
business and farms, is now on a course
toward abolition. The approval of HB
5019 brings a struggle by independent
businesses, small business advocates and
representatives for Virginia’s farmers to a
successful conclusion.
“While it may have seemed obvious
to most Virginians that taxation should
end with the cessation of life, the battle
to end the death tax has been a lengthy
one. Soon, families will no longer have
to face the prospect of selling off business
or farms that have added to their livelihoods and served as a source of pride and
accomplishment.
“Delegate Tata, who has led the effort to repeal this tax for several years,
deserves special commendation for his
efforts. In addition, Chairman Callahan
and his fellow budget conferees are to
be congratulated for their patient and
diligent efforts in achieving the repeal
of this tax.
“As the patron of legislation in
2002 that significantly improved the
protection of our natural heritage and
landowner property rights through
the Land Preservation Tax Credit, I’m
delighted to have the Commonwealth
take another positive step forward for
the benefit all Virginians. By lessening
the ill-conceived restrictions that some
wanted placed on the Land Preservation
Tax Credit, Virginia can continue to
offer this important incentive that aids
in protecting the natural beauty of the
Commonwealth.
“The Land Preservation Tax Credit
has achieved real, measurable results
since it was initially enacted, offering
evidence that innovative, market-based
approaches can successfully address
many of the challenges facing the Commonwealth. As evidenced by the June 20
debate on the passage of HB 5019 as part
of the budget agreement with the Senate,
House members were loath to restrict this
important incentive for environmental
protection. I thank the governor for
proposing these amendments, and am
confident he shares my satisfaction in
seeing them approved today.”
U.S. Postal Service (Required by 39 U.S.C. 3685)
STATEMENT OF OWNERSHIP,
MANAGEMENT & CIRCULATION
1. Publication Title: Southern Hospitality Magazine.
2. Publication No.: 1556-1313. 3. Filing Date: 10/9/06.
4. Frequency: Quarterly (Winter, Spring, Summer, and Fall).
5. Annual No. of Issues: 4. 6. Annual Sub. Price: 0. 7. Office of
Publication: Great Minds Inc. 8275 Hunters Ridge Trail, Leon
County,Tallahassee, FL 32312-3628. 8. Publisher’s Headquarters: Great Minds Inc. 8275 Hunters Ridge Trail,Tallahassee, FL
32312-3628. 9. Publisher: Great Minds Inc. 8275 Hunters
Ridge Trail, Tallahassee, FL 32312-3628; Managing Editor:
Debbie Dewell, 8275 Hunters Ridge Trail, Tallahassee, FL
32312-3628. 10. Owner: Debbie Dewell, 8275 Hunters Ridge
Trail, Tallahassee, FL 32312-3628. 11 & 12. Not Applicable.
13. Southern Hospitality Magazine. 14. Fall 2006. 15. Extent
and Nature of Circulation:
a.
b1.
b2.
b3.
b4.
c.
d1.
d2.
d3.
e.
f.
g.
h.
i.
Average
Issue
Net Press Run
11,700
Ind. Pd/Request Subscripts.
2,407.5
Copies Request by Employers
-0Circulation
-0(Vendors)
Other Mailed
375
Total Paid/Requested
2,782.5
Nonrequest Stated on
8,667.5
Form 3541
Nonreq. distr. by other
150
forms USPS
Other Mailed
-0Total Nonreq. Distribution
8,817.5
Total Distribution
11,600
Not Distributed
100
Total
11,700
% Paid And/Or Requested
23.78 %
Single
Issue
10,000
2,815
-0-01,500
4,315
5,435
150
-05,585
9,900
100
10,000
43.15 %
“I certify that the statements made by me above are correct and
complete.” Debbie Dewell, Publisher 10/9/06
9
national scene
HFTP to Feature GUESTROOM 2010 at International Show in New York
Hospitality Financial and Technology
Professionals (HFTP) will provide a visual
and educational overview of the latest in
hospitality technology at the upcoming
International Hotel/Motel & Restaurant
Show® (IH/M&RS). On display in the tradeshow will be HFTP’s GUESTROOM 2010, a
hands-on, model hotel room featuring the
latest and near-future in-room technology.
In addition, the association is producing
three hospitality technology educational
sessions that will cover the hottest industry
topics. IH/M&RS will be held November
11-14, 2006, at New York City’s Jacob K.
Javits Convention Center.
GUESTROOM 2010 will feature a
number of different technologies that
were discovered following a worldwide,
comprehensive search of existing, cuttingedge and future guestroom innovations.
Technologies include extreme innovations such as high-definition artwork that
changes to match a guests’ mood, to the
10
more practical self-cleaning shower. It will
be on display for the second time, having
received an overwhelming response at
the 2006 Hospitality Industry Technology
Exposition and Conference (HITEC) this
past June, where it made its debut.
GUESTROOM 2010 will be set up at
IH/MR&S in Booth 4062 from 10:00 a.m.
- 5:00 p.m., Sunday, November 12, through
Monday, November 13, and 10:00 a.m.
- 4:00 p.m. on Tuesday, November 14.
HFTP will again display GUESTROOM
2010 at the HITEC 2007, June 25-28 at
the Orange County Convention Center
in Orlando, Fla.
HFTP is also producing three hospitality technology sessions for the IH/M&RS
education conference. These sessions will
cover the hotel industry’s hottest technology topics, and each will be presented by
expert panels. The three sessions include:
• What to Look for When Purchasing
“Guest Experience” Systems?
Saturday, November 11, 3:45 - 4:45 p.m.
• HDTV-IPTV: What General Managers
Need to Know!
Sunday, November 12, 1:00 - 2:30 p.m.
• Voice over Internet Protocol (VoIP) Has
Arrived!
Sunday, November 12, 1 - 2:30 p.m.
The 91st annual International Hotel/
Motel & Restaurant Show will feature a
full day of conference and networking
activities on Saturday, November 11, and
three full days of exhibits from Sunday,
November 12, through Tuesday, November 14. The market presents some 1,400
hospitality industry suppliers and attracts
approximately 35,000 in total trade attendance. For attendee information, contact
GLM’s Customer Service Department at
914/421-3206 or 800/272-SHOW. Additional information and registration is
available online at the IH/M&RS website
at www.ihmrs.com.
11
12
hotel spotlight
by Kayleen Reusser
Living by the Pineapple
Providing Hospitality for
People With Disabilities
According to maritime tradition, when
sea captains returned from long voyages,
they put a pineapple on their gateposts to
let neighbors know they were home and
ready to entertain. Over the years, the pineapple has become a symbol of welcome,
good cheer and human warmth.
Susan and David Caples carry on the
tradition of “living by the pineapple” as
proprietors of Elizabeth Pointe Lodge on
Amelia Island, Fla. Since opening in 1991,
the Caples have extended the invitation
of hospitality to every traveler, including
people with disabilities.
The maritime legend of hospitality
seems especially fitting at Elizabeth Pointe
Lodge, an 1890s Nantucket shingle-style
house. Just as long ago visitors presented
with pineapples on their host’s table felt
particularly honored because no expense had
been spared to ensure their dining pleasure,
the Caples spared little expense in preparing
Elizabeth Pointe Lodge to host their guests
who arrive in wheelchairs or who have other
physical limitations. Elizabeth Pointe Lodge
has an elevator that carries guests with disabilities from a designated parking spot to
the lodge’s main desk and then to a second
floor room with special amenities.
According to the U.S. Census Bureau’s
report Americans with Disabilities, 1997, 52.6
million people, or roughly 20 percent of the
population, have some level of disability; 33
million have a severe disability. This makes
people with disabilities the largest minority
in the United States. This group is also the
fastest-growing minority in the country. According to the U.S. Census Bureau, between
1990 and 2000, the number of Americans
with disabilities increased 25 percent, outpacing any other subgroup.
Gary Robb of the National Center on Accessibility at Indiana University Bloomington
estimates two million people in the United
States use wheelchairs, and 25 million people
have difficulty climbing a flight of 10 stairs.
And people with disabilities are more on the
move than ever before. According to research
conducted by The Solutions Marketing Group
(SMG), an Arlington, Va.-based marketingconsulting firm that helps companies target
consumers with disabilities, people with disabilities spent more than $81 billion on travel
in 1995. This figure excludes the money spent
by their families, friends and escorts.
Susan and David Caples believe the
people behind those numbers deserve a
comfortable vacation. In addition to the
elevator, the Caples installed a parking space
with designated signage. One of the lodge’s
rooms is equipped for a wheelchair, as is the
private bath, with 36-inch doorframes and
other accommodations. Grab bars assist
in the showers and on outside walls. The
Caples also installed a shower chair and
showerhead that detaches from the wall so
it can be used while sitting down.
The Caples are not the only innkeepers
with an interest in helping people with disabilities. When Elizabeth Pointe Lodge was
built, new ADA guidelines had just been
established, and an aggressive movement
was taking place in the hotel industry to
accommodate guests with disabilities.
But for the Caples, personal convictions
also played a factor in their decisions to
install access accommodations. “David
and I have always felt it was important
to provide for the needs of people with
disabilities,” Susan says. “They are a large
part of the traveling market, and we want
to be hospitable to them.”
The benefits are not all one-sided. According to a report from the SMG, the hotel
and hospitality industry has experienced a
12-percent increase in revenue, attributable
in part to consumers with disabilities, since
the implementation of the access provisions of the ADA 10 years ago.
Susan Caples says it is important for
disabled guests to inform proprietors of
their particular needs. “They should not
hesitate, because we might be able to recommend items that will help them travel
in comfort.”
Susan says she has helped patrons find
items like a therapeutic pillow for a pinched
nerve in the neck and wheelchairs that track
on sand. The latter was purchased at a local
healthcare services business.
The Caples, who have been in the property management business for 25 years, are
happy to see the rest of the hotel industry
actively working to make vacations available for people with disabilities.
“I find almost everyone in the hotel
industry is proactive, building ramps and
installing other helpful devices,” says Susan
Caples. “In fact, I would be shocked to find
business owners who were not trying to make
people with disabilities feel welcome.”
Susan acknowledges that Elizabeth
Pointe Lodge may not be the perfect place
for every guest to stay, and she is glad to
recommend others. “Somewhere there is a
place for people with disabilities to go for
vacation, and they can have just as much
fun as everyone else.”
For more information contact David and Susan
Caples at Elizabeth Pointe Lodge: 800/7723359 or [email protected], or
visit www.ElizabethPointeLodge.com.
13
Frozen fruits at the Ritz-Carlton Sarasota
Ladies in the Spa Café, Ritz-Carlton Lodge at Reynolds Plantation
10 Ways to Allow Health Conscious Guests Enjoy a Guilt-free Stay
As obesity rates rise in the United States
(nearly 65% of the adult American population is now considered overweight), concern
is growing over how to combat weight gain
while away from home. Business travelers are
often at the mercy of a lifestyle that reduces
free time for exercise. Vacationers of any
size worry about going away to rejuvenate,
only to arrive home pounds heavier. The
hospitality industry is taking notice, with
exercise options and healthful menus that
allow dieting visitors to feel pampered and
non-dieting guests to feast guilt free. Luxury
hotels often have more resources to spend on
the thoughtful touches that can keep health
conscious guests coming back, but smaller
hotel chains and independent hoteliers can
modify the following suggestions to suit
their clientele and their budgets.
1. Stock the in-room honor bar with
healthful snacks and water.
The Four Seasons Hotel in Atlanta
removes typical snack foods and replaces
them with Power Bars and water upon request. The Ritz-Carlton Lodge at Reynolds
Plantation changes out the bar according
to guest preferences or dietary needs, often for parents, children in tow, who ask
that candy be removed and replaced with
healthful, kid-friendly snacks.
2. Provide workout equipment
for in-room use.
Many hotels provide exercise bands
14
and DVDs for in-room workouts, but some
hotels really go the extra mile (so to speak).
The Westin Resort at Hilton Head Island,
S.C., is one of several Westin properties that
provide guests with the ability to choose
a special WestinWORKOUT™ room, complete with an indoor cycle or treadmill. The
rooms also come with Reebok Pilates and
cycling DVDs, dumbbells, bottled water
and even a small fitness library, including
Bicycling and Runner’s World magazines and
Runner’s World maps.
3. Provide personalized fitness
training and information on local
running routes.
According to Marsha Middleton, public
relations director of the Four Seasons Atlanta, many business travelers take advantage of the hotel’s cadre of personal trainers. With an hour’s notice, a trainer can
be available to assist a guest, either in the
guest’s room or in the hotel’s health club.
The Four Seasons also provides personal
trainers to run with clients, helping guests
maintain pace while discovering the city
safely. At some Westin Hotels locations, a
“Running Concierge” leads runs (or walks)
that include a warm-up stretching session,
complimentary bottled water and towel
service. At the Westin Resort Hilton Head
Island, guests can run or walk on a threeor five-mile scenic path around the resort,
using maps provided by the hotel.
4. Offer alternative exercise or spa
options tailored to your location.
The Four Seasons Palm Beach offers
yoga on the beach and Pilates classes as
well as other personalized fitness services
year-round. At the Ritz-Carlton Sarasota,
guests can add yoga, stretching and relaxation classes to a more traditional workout,
following up a personal training session or
spa package with complimentary herbal
tonics served every afternoon.
5. Accommodate allergy requests
where possible.
Guests with special dietary restrictions are
finding they no longer have to bring an entire
pantry with them to prevent starvation on a
trip away from home. According to Executive
Chef Robert Gerstenecker of the Four Seasons
Atlanta, “Allergy requests, such as peanut-free
and gluten-free food, have blossomed in the
last few years. As time goes on, people are figuring out what these allergies are and asking
for help in dealing with them.” In response,
he has created a gluten-free version of the
Four Season’s celebrated afternoon tea at its
Park 75 restaurant, offering gluten-free scones
and pastries in addition to the traditional
spread. Some of these are made from scratch,
but Chef Gerstenecker also keeps gluten-free
breads, including those made from rice flour,
in his freezer.
6. Make lower-fat dining luxurious.
Executive Chef Scott Haegele of the
Feature photos by Ritz-Carlton Sarasota, Four Seasons Atlanta, and the Ritz-Carlton Lodge at Reynolds Plantation
by Melissa Diskin
Ritz-Carlton Lodge notes that lighter fare
is becoming more popular than ever: “We
don’t have an asterisk that identifies health
food or spa cuisine per se. What we do
have are healthful options. For example, in
summer, we have more fish, lighter entrees,
salads, coulis and lighter sauces overall.”
In Atlanta, Chef Gerstenecker has followed
the trend of using less butter and margarine than he used to. “I use more olive oil
and canola oil in my cooking rather than
butter, margarine or lard. The oil provides
a cleaner flavor, and you can add a little
butter at the end to finish the flavoring.”
He also incorporates more vinaigrette into
his salad dressings, creating emulsifications
that “keep the creamy taste, but not the fat
associated with it.”
7. Juice up the menu.
Chef Gerstenecker relies on subtle
touches that work for dieters and nondieters alike, and uses juices in his sauces
and dressings to lighten up a plate without
sacrificing flavor. “I sauce an ahi tuna dish
with carrot juice, reduced, with olive oil
and a little lime juice and ginger to bring
out the flavor. I’d rather put a lot of flavor
in the dish than just the fat component.”
His oft-requested tomato vinaigrette is
made from reduced tomato juice, with a
little olive oil added to boost the flavor.
“You’d be surprised at how creamy it can
be without all the fat in there.” But he adds
that the emphasis should be on achieving
balance in the diet. “People are fat obsessed
Spa lap pool, Ritz-Carlton Lodge at Reynolds
sometimes. We need fat in our diet—it’s
important not to be extreme.”
8. Offer innovative beverages
tailored to the menu.
In years past, guests who wanted “light”
drinks were limited to garden-variety iced
tea or diet soda. But many hotels and
restaurants have begun offering a variety
of drinks tailored to the setting or to the
nightly menu itself. Vernona, the RitzCarlton Sarasota’s signature restaurant,
offers a variety of specialty iced tea drinks,
including the “Metabolic Frolic,” a Ceylon
black tea with mango. The aptly named
“Moment in the Sun” mixes green tea with
passion fruit and other flavors to combat
the Florida heat. And at the Ritz-Carlton
Lodge, “peach-ade,” a blend of soda water,
ginger ale and peach extract, is the perfect
foil for Chef Haegele’s traditional Southern
cuisine.
9. Use local ingredients in season.
Hotel restaurants often can find better
produce by looking to nearby farms and
suppliers, who can offer fruits and vegetables that have been naturally ripened in
the field or orchard. Reduced travel times
can also result in cheaper produce that
arrives in better condition than produce
grown and shipped across the country.
In Sarasota, the Ritz-Carlton’s menu at
Vernona changes often, in part because
its commitment to all-organic ingredients means that Executive Chef Frederic
Four Seasons Atlanta Executive
Chef Robert Gerstenecker
Morineau buys produce from local and
regional growers, according to what’s in
season. At the Four Seasons Palm Beach,
Executive Chef Hubert Des Marais serves
Floribbean cuisine, a blend of local Floridian and Caribbean cultures, using native
ingredients to create a menu that relies
on regional fruits and vegetables in their
prime. At the Ritz-Carlton Lodge’s Gaby’s
by the Lake restaurant, Chef Haegele has a
nightly change-up of suppliers, at least of
fish, citing the restaurant’s slogan of “You
catch it, we cook it. People fish in Lake
Oconee and want to enjoy what they’ve
caught that day or evening.”
10. Encourage guests to ask questions
about special accommodations.
Chef Haegele encourages guests to let
the hotel know if they have specific dining restrictions or desires. If given notice,
he says, “I can sometimes buy special
products, such as gluten-free bread. I’m
here to take care of the guests.” At Park
75, Chef Gerstenecker does what he can
to help guests follow diets or incorporate
more of certain ingredients into a meal.
“We get guests who are doing specific food
diets: eight ounces of protein, four ounces
of vegetables. We’ll weigh that out for
them and help them in that respect. Often people feel uncomfortable that they’ll
inconvenience the kitchen, but we try to
help them out.”
Chef Gerstenecker’s Heirloom Tomato Salad
with balsamic drizzle and feta cheese
15
Employee Prep
by Jaime Forth
Comes Before Food Prep
We all know the joke, those of us who
worked our way through college serving
meals at the local hangout
hangout: if something
falls on the floor just pick it up, dust it off and
if the customer notices a speck of dirt, tell him
it’s pepper. But none of us would really do
that, right? Right?
Because even if your own sense of decency didn’t prevail, there are laws against
that kind of behavior.
Despite what we may have thought
when we were young and foolish, this is
serious business. People who become
ill from consuming food suspected
of harboring harmful bacteria are
questioned by health authorities,
the suspect foods are tested,
restaurant preparation stations
are examined for variances
with state codes and food service workers are interviewed
for adherence to hygiene
protocols.
Often, a combination of
events contributes to an outbreak. A container of potato salad
might be left on a counter to be
served later; when it reaches room
temperature, it becomes the perfect
place for bacteria to multiply. The spoon
from the potato salad is also used to serve
another item. And then, uh oh, what’s that
hungry cook doing taking a taste from that
spoon? He should have had lunch earlier
but he was overworked because someone
called in sick, and he couldn’t wait any longer to eat. Let’s complicate the impending
investigation and say the cook is getting a
sore throat but doesn’t realize it yet. Within
a day or so, that restaurant is going to have
a problem.
After harmful bacteria are ingested,
symptoms generally won’t begin for hours
or days, depending on which organism
and how many were swallowed. The
pathogens move through the stomach
16
into the intestine, where they stick to
the lining and begin to reproduce. While
some will remain in the intestine, others
can be absorbed into the bloodstream
as a toxin, and another kind can assault body tissues. Symptoms of nausea,
stomach cramps, vomiting and diarrhea
follow.
The call normally comes from a healthcare professional at a county health department, which has been alerted by a private
physician or hospital emergency room that
a number of patients are being treated for
similar symptoms.
During his subsequent interview with
health officials, the hungry cook decides
not to confess to investigators that he indulged in a free lunch, but he does tell them
the spoon used in the potato salad had
also been used in the baked beans. And he
thinks “someone” probably set the potato
salad out a little early so it would be handy
when the graduation party arrived. His
observation, and those of the patients and
their doctors, will be followed up during
the course of the investigation by health
authorities and assessed with other information they gather. If your establishment
has ever been the object of such an inquiry,
you understand both the procedure and
the importance of finding the source of the
problem to prevent further incidents.
The state of Florida maintains an entire
department dedicated to the principle
that public health is something worth
defending: housed within a threestory building on the south side
of Tallahassee, epidemiologists
at the Division of Environmental Health and the Division of
Disease Control can usually
determine how certain bacteria harm groups of people
under certain circumstances
by conducting very thorough
investigations.
These investigations include:
• retrieving stool and food samples;
•
working with state laboratories
to identify infectious organisms;
• circulating surveys among those affected to ascertain which foods were
consumed, and when;
• interviewing patients to compare symptoms;
• visiting the food establishment to inspect food preparation sites; and
• interviewing food service workers.
If restaurants aren’t careful and thorough, there are numerous ways for food
to become infected. Meat and poultry can
become contaminated during slaughter;
fresh produce can be tainted if washed
in unclean water or not scrubbed at all.
Shellfish may acquire bacteria from warm
sea water or human sewage released
inadvertently from passing ships.
Bacteria and viruses can be communicated when restaurant workers, who
are themselves infected, don’t wash their
hands or fail to wash cutting boards or
utensils between preparations.
According to the Centers for Disease
Control and Prevention in Atlanta, approximately 76 million cases of food borne
disease occur in the United States each year.
Most of them cause mild illness for only a
day or two, but the more serious cases have
resulted in approximately 325,000 hospitalizations and at least 5,000 deaths.
To ensure your organization won’t be
the source of a future outbreak, it’s important to be in compliance with the basics.
Anyone who prepares or serves food in
a private or public venue in Florida must,
by law, receive food safety training every
three years through a program approved
by the Florida Department of Business and
Professional Regulation (log on to www.
MyFlorida.com and look for DBPR). The
department’s website provides a list of
approved food worker training programs
throughout the state at www.Hospitality
education.org.
This training covers FDA recommended
practices concerning employee personal
health and cleanliness, good hygiene practices, mandatory cooking temperatures,
correct procedures for sanitizing utensils
and preparation surfaces, and ways of
identifying poisonous or toxic materials
within the food establishment.
The training also includes detailed
instructions regarding the work status of
employees with flu-like or infectious diseases or symptoms. In some cases, exposure
to certain diseases constitutes a risk to the
general public, and affected employees
must be absent from the workplace for a
certain period of time.
In general, though, proper hand washing is one of the most important weapons
the food service industry can apply in the
arsenal against the spread of infectious diseases. Washing hands after using tobacco
or going to the toilet, washing hands after
working with raw meat, washing them
after sneezing or blowing one’s nose; this
simple, cost-free act is amazingly effective
at killing germs. When not done, it’s amazing how much havoc can occur.
The Food and Drug Administration,
Washington, D.C., maintains a helpful
website on the topic of food borne diseases
and food service training, as do the Food
Safety Council and the Centers for Disease
Control and Prevention. Their links are:
www.fda.gov/; www.foodsafety.gov/;
www.cdc.gov/foodsafety/hotreportfi.htm.
Jaime Forth began her professional career as a
political speechwriter. She has been managing
editor of, and a contributing author to, Epi
Update, a weekly Internet journal for epidemiologists and other medical professionals,
for the past three years. Prior to joining the
Florida Department of Health as an editor, she
wrote and edited tourism related materials at
VISIT Florida. She is a freelance writer whose
articles have appeared in Tallahassee Magazine, Lifeline and other publications. Jaime is
also vice president of marketing and development for Rented Lips, an audio production
company in Tallahassee, where she provides
creative concepts, scriptwriting services and
voiceover talent.
people, places & things
magazine’s Pinnacle Award,
Meeting News’ Planner’s Choice
Award, Corporate & Incentive
Travel’s Award of Excellence and
Association Meetings’ Inner Circle
Award. For more information,
visit www.rosenplaza.com or call
800/627-8258.
The Rosen Plaza Hotel in
Orlando has been awarded
the prestigious 2006 Gold Key
Award by meeting planners who
are readers of Meetings & Conventions magazine. Rosen Plaza
was nominated and awarded
this distinction based on the
hotel’s superior service, meeting
facilities, hotel offerings and the
quality of its food and beverage.
The award-winning property has
also been recognized in previous
years by numerous publications,
including Successful Meetings
VOA Associates Incorporated, architecture, planning
and interior design is design architect for the Agua Caliente Spa
Resort Casino Hotel, located
along Interstate 10 and Bob
Hope Drive near Rancho Mirage,
Calif. Official groundbreaking
ceremonies were held April 17,
2006, with completion/opening
of the Spa Resort Casino Hotel
scheduled for December 2007.
VOA is providing full architectural and interior design for the
new 14-story, 344-room luxury
hotel as well as for the casino’s
renovation, with Roel Construction Co., San Diego, Calif., serving as general contractor. The
Agua Caliente Spa Resort Casino
Hotel is an owner-operated
property of the Agua Caliente
Band of Cahuilla Indians, a 400member tribe with more than
3,000 years of history. For more
information, visit www.voa.com.
Astor Crowne Plaza, located
at the gateway to New Orleans’
French Quarter, is unveiling
several renovations this October.
One year after Hurricane Katrina
the hotel is back and better than
ever. The renovations include an
additional 3,500 sq. ft. of meeting space, lobby renovations
including extended floor-to-ceiling windows along Canal Street
and a Bloody Mary bar. Astor
Crowne Plaza is part of New
Orleans Fine Hotels, a group
of nine locally owned hotels,
all located in the most historic areas of New Orleans. New
Orleans Fine Hotels and Astor
Crowne Plaza have been actively
involved in supporting the city’s
rebuilding efforts, with initiatives such as the Clean Krewe,
the extreme makeover of the
Rowndtowner Hotel on Tulane
Avenue to house court employees; the Canal Street Parade Preservation Alliance to support the
city’s Mardi Gras security needs;
New Orleans Neighbors, which
offers discounted hotel rooms to
encourage drive-market tourism;
and Rooms for Revitalization,
a program that donated more
than 13,000 New Orleans Fine
Hotel rooms to volunteers. For
more information, visit www.
NewOrleansFineHotels.com or
call 504/962-0500.
17
by John R. Hendrie
Hospitality Performance
Color Me Green
T
The “green” bandwagon moves triumphantly through our communities. While
we used be called “tree huggers” and fringe
conservationists, many have now grasped
the idea that sustainable hospitality is
within reach. We can be good stewards of
the environment and make money. The
color of the greenback is good, and those
who do not appreciate where the movement is heading should envy us, because
the benefits of going green now fully exceed what were seen as the deficits. Climb
aboard, spread the news and prosper.
Let’s put the green movement into
perspective, just from today’s headlines.
Detroit still pimps the Hummer and SUVs,
big oil is even bigger (and badder), we’re
approaching winter (and shiver as we
anticipate the energy costs) and our governments refuse to address global warming. Many areas of the world have fragile
ecosystems under siege, vast acres are devastated by natural disasters and manmade
“advancements,” the glaciers are melting
(Boston the new Miami?), certain species
require protection (above and beyond the
geopolitical realities for mankind), the
trees are denuded, our dumps become
new mountains of waste or are leveled
and built upon, suburbia is expanding.
Oil, landfills, the greenhouse effect, acid
rain, even consumer products—all creating
risk and no reward, much less a palatable
future perspective.
Do you remember how the green movement got started? Saving the spotted owl,
voluntary recycling, return deposit on
beer and soda containers, trying to reduce
smog, save a tree campaigns and so forth.
We have made huge advances, yet we are
at quite a crossroad. Fortunately, we have
an educated consumer; and technology,
systems and products have adapted to the
marketplace and the realities of how we
exist. We have the means to act, we can
be responsible citizens and we can make
money, too. “Green” is a portal to hospitality success. Let’s take a short tour of our
challenges and opportunities.
Energy Management
A major chunk of your budget. What
are the options here? Look at Vail, Co. Rob
Katz, CEO of Vail Resorts, has made an
extraordinary commitment: “By embracing wind power as a clean and renewable
source for 100 percent of our companywide electricity use, we want to reinforce
our commitment to the natural environment in which we operate.” Facilities
throughout the world harness solar power,
particularly in southern climes. Consider
reducing the wattage of your light bulbs.
Perhaps, every other day linen replenishment and service, or even cooperative
bidding on energy delivery sources. There
are just too many options not to seek alternatives that will be cost effective and won’t
intrude on our guests’ enjoyment.
Design, Construction, Renovation
& Maintenance
I for one would welcome some innova-
tive design work beyond the chain “cookie
cutter” norm, which hurts my sensibilities.
And while you are at it, give me a new look
for construction elements—low volatile
organic compounds in your paints and
adhesives, materials with recycled content,
modular units, even options for reuse of
computers and your other furniture, fixtures and equipment. Look at what Logan
Airport in Boston accomplished with the
reopening of Terminal A, as reported in the
Boston Globe, “The windows reflect heat
to trap warmer temperatures inside when
it’s cold and keep heat out in the summer,
reducing power usage. The interior lights
dim when natural light shines from the
outside, and in the rest rooms, the urinals
are waterless and the faucets are low-flow.
There’s drip irrigation for landscaping and
storm water filtration to remove pollutants
from rain runoff.” Folks, this is an international airport, not a lodging or restaurant!
Think what you could do.
Water Conservation, Heat & Cooling
This goes beyond the old brick in the
commode and “shower with a friend”
mentality. Environmental shower heads
and toilet tank fill diverters dramatically
reduce water usage. Of course, your solar
panels or other apparatus can help with
the heating/cooling issues, or you might
want to consider what Almond Resorts,
Barbados, created to irrigate its golf course
with waste water. All doable!
Solid Waste Management
In the United States, we are up to
230 million tons of solid waste a year,
of which two-thirds reside in landfills or
incinerators. I do not think this is a case
of one’s detritus being another’s collectable
treasure. It is junk! Recycling is the answer,
and for restaurants they should be looking
at food rescue, alternatives for cooking oils
and composting programs.
Environmentally Preferred
Goods/Products
How much of the above solid waste
represents our passion for packaging to
(Continued on page 30)
18
restaurant spotlight
Y
The Warren City Club
You may assume a private club is only for stiff-upper-lip
types in mysteries filmed across the Atlantic. Or that clandestine
nooks with dedicated servers are solely for rock stars and other
high flyers. But you’d be wrong. Owner Kristi Warren used the
European tradition of the private club when she launched her
eponymous restaurant, The Warren City Club, a few years ago.
The Atlanta restaurant is open only to members, who sign a
membership agreement and pay an annual fee to join, entering
the restaurant using electronic keycards at the bottom of an
unassuming flight of stairs. Too high-concept? Hardly—there
are 400 to 500 members on the club’s roster, with more on the
waiting list.
The Warren is located in the city’s vibrant Virginia-Highlands shopping district, away from Atlanta’s Buckhead club
scene. The club is three stories above the street, with a view of
the cityscape through the trees that are at eye-level with the
lush outdoor patio. The entire space has a rustic, loft-like feel,
with five fireplaces surrounded by rough, weathered beams
and wood floors smoothed by age. A DJ booth sits discreetly in
a corner, screened by curtains from a plush conversation area
with sofas and ottomans that is cleared and turned into a dance
floor on weekends for late-night guests.
Members have also contributed items
to the space’s décor, which features a
rotating exhibition of local art as well
as a member-drawn portrait of Kristi’s
late father on the wall.
The city needed just such a watering
hole, says Kristi. “The club concept is
rare, but this neighborhood in particular needed it, without making people
travel to Buckhead.” She also wanted
to avoid a meat-market reputation. (To
appeal to mature members, the Warren is open only to the 25-and-older
crowd.) The early arrivals tend to be
professionals coming in for dinner or
a drink at the bar. Late-nighters attend
parties thrown by members or impress
their friends in The Warren’s VIP area,
its comfortable seating set off from the
main area by curtains and furnished
with its own fireplace and restroom.
The refined-yet-relaxed atmosphere
is matched by the stellar food that
comes out of the club’s kitchen. The
restaurant’s menu has evolved with the
club. “Originally we served tapas and
small plates, but we’ve graduated to a
by Melissa Diskin
full restaurant with our own chef and a more upscale menu,”
says Kristi. She and chef William Taylor, a Johnson and Wales
grad, recently held a prix-fixe food tasting for 25 members to
garner comments on the menu, which changes seasonally.
The current menu offers an espresso-dusted filet of beef with
a blueberry reduction as well as lighter fare, such as upscale
salads, tuna carpaccio and wild mushroom ravioli. Vegan and
vegetarians are welcome, and club members often ask the chef
for special orders.
Despite the club’s exclusivity, “we try to be good neighbors,”
says Kristi. Once a month, the club opens to the community for
an open house, welcoming friends or just those whose curiosity
spurs them to duck inside. During member appreciation week,
a party every night celebrates the conviviality and friendships
grown over the past year. A few couples have even become
engaged after meeting at The Warren, and Kristi has hosted
rehearsal dinners, baby showers and parties galore.
Corporate memberships allow professionals to host meetings
at the club. Kristi welcomes her corporate clients, who often
throw parties or set up special meetings to get their clients or
colleagues out of the office. “The corporate card is designed for
people who want to lend it to their
clients for an evening out, or to their
top employees as a perk to be passed
around.” A list of registered users
keeps The Warren from being overrun
by outsiders.
All members regularly receive
invitations to private parties and
theme nights, including special wine
and scotch tastings, a New Year’s
Eve bash, and an Oscar-night party
to celebrate the Academy Awards in
style. But the parties are just a perk
of belonging to a club that celebrates
the ordinary comings and goings of
its members just as much as it does
the milestones.
Despite her ability to throw a party
at the drop of a hat, Kristi maintains
that the core appeal of The Warren is
in how easily members get to know
each other and how quickly their
tastes are noted by the owner, chef
and staff. And unlike at most of the
restaurants and bars in town, says
Kristi, “People actually talk to each
other here.”
Above: Chef Taylor serving the Expresso
Bistro Filet; Left: Warren City Club Kristi
Warren (L) with a portrait of her father
drawn by Dusty Scott (R).
19
by Apryl Chapman Thomas
Hotels Shape Up
It’s more than a trend—it’s a lifestyle
choice. People are taking control of their
health by exercising more and eating better.
When they are on the road, they expect
hotels to provide some of same healthful
options they have at home. In the past
couple of years, many hotels have taken
notice of the health conscience traveler and
have made noticeable strides in making it
easier for guests to maintain their healthy
lifestyles while traveling.
Fitness Options
Much like other hotel amenities, exercise facilities and other fitness options
have received a much-needed upgrade
over the years.
“Hotels needed to understand the ‘cross
over’ theory,” says Glenn Colarossi, president, Colarossi Spa and Health Club, whose
firm assisted with the development and
rollout of the WestinWORKOUT program
for Starwood Hotels. “If guests work out
while on the road, they more than likely
belong to a commercial club, and they want
the same quality equipment and don’t
want to have to struggle to learn how to
use the equipment. The U.S. hotels are now
totally compliant, and a great number of
them worldwide are compliant as well.”
Colarossi adds that in the past, once
hotels had invested in nice fitness facilities,
they wanted a return on their investment as
well as to cover any operational costs such
as staff, rent, utilities and lease payments on
equipment. So they decided to sell outside
memberships to people who lived in the
area. This plan backfired—the very people
the hotels wanted to please (guests) could
not get on the equipment because the gym
was crowded with local members.
“So now they are focusing solely on the
guest,” Colarossi says.
Best Western International recently
upgraded its facilities to include cardio
equipment like elliptical machines and
treadmills, because according to Dorothy
Dowling, senior vice president of marketing
of Best Western International, “These (machines) are primarily what guests want.”
Perhaps Mark Nogal, vice president of
marketing, Hilton Garden Inn, says it best:
“It’s all about giving guests choices. We
want to help guests achieve their ultimate
goals.”
One of the options Hilton has created is
the Stay Fit Kit duffel bag, allowing guests
the option of either working out in the
hotel’s fitness center or in the privacy of
their own rooms. Available upon request
at the front desk and complimentary for
guests to use, the kit includes a yoga mat,
bricks and strap; Pilates band; resistance
cord; hand weights; and a medicine ball.
Instructions and exercises for each piece of
equipment are included.
“The Stay Fit Kit is very popular,” says
Nogal. “We have had positive feedback.”
Responding to guests’ comments, Casa
Ybel located on Sanibel Island, Fla., has
shifted gears with its fitness program. According to general manager Awilda Riviera,
the property offers exercise DVD rentals for
$15, along with the necessary equipment
for yoga and Pilates.
“Guests are very receptive to the flexibility of in-room fitness classes,” says Riviera.
“It allows them to work out anytime in the
privacy of their own rooms.”
Many of the larger resorts are offering a
variety of fitness classes that appeal to all
ages and tastes.
“About a year ago, Ritz-Carlton International sent out information about its corporate initiative encouraging and promoting
healthy eating habits,” says Cindy Reilly, assistant spa manager, The Ritz-Carlton Lodge
in Greensboro, Ga. “Our property decided
to take it a little further and create more of
a wellness experience for families.”
The property began to offer yoga classes
for children. Classes range from “Mommy &
Me” yoga for young children, introduction to
yoga for children four years old and older and
age appropriate circuit training for ages eight
to 12. “We give them the tools here that they
can build on at home,” says Reilly.
Wild Dunes Resort in Charleston, S.C.,
keeps its guests active by offering beach
tennis. It is only resort in the country to
offer this sport.
“It’s perfect fit for this tennis city,” says
Charly Rasheed, director of tennis. “It’s a very
athletic game. People are playing in thick volleyball sand and hitting balls that are a little
bit flatter than regular tennis balls.”
Healthful Eating Options
Guests are also watching their waistlines
and are paying more attention to what
they consume, especially when they are on
the road. A number of chains are offering
lighter/more healthful fares on their menus
and buffets, such as Doubletree Eat Right
available at Doubletree Hotels.
Chefs at the hotels’ restaurants are also
changing the way they prepare and cook
their entrees. According to Shawn Kane,
20
chef, Reunion Resort and Club in Orlando,
Fla., the key for him is keeping the cooking
method simple.
“I call it ‘smart’ cooking,” he says. “I
use the best products. Everything is fresh
and in season. I keep it simple with the
presentation.”
A different way of approaching healthful
eating is through Spice Dinners offered at
Trump International Sonesta Beach Resort
in Miami, Fla. The menus encourage guests
to choose the spices they are interested in
or to leave it to the chef to choose.
Additional Healthful Options
From relaxing aromatherapy scents in
the lobby to more healthful, sensible snack
options in the in-room mini bar, every small
step counts for health-conscious guests.
Many chains and privately owned
hotels have begun providing smoke-free
environments. Planters Inn in Charleston,
S.C., not only has established its lodgings
and restaurant as smoke free, it has also
added a fresh air system in both facilities,
ensuring the air is always fresh.
Eco-friendly best describes The Lodge on
Little St. Simon Island (Georgia). It is one of
only two organizations in the United States
to receive the Green Globe Benchmarked
Certificate. According to general manager
Joel Meyer, the resort had to pass three
different levels and site inspections prior
to receiving the accolade.
“As cliché as it sounds, it was just the
right thing for us to do,” says Meyer. “We
are the only property on the island, and
we wanted the lodge to be as eco-friendly
as possible.”
people, places & things
Stefan Maronge, New
Orleans Fine Hotels’ national
sales manager, has earned his
designation as a Certified Government Meeting Professional.
Maronge
accomplished
this accreditation through
a program
offered by
the Society
of Government Meeting
Professionals.
Maronge, who has been a
part of the New Orleans Fine
Hotels team for more than
four years, oversees business
development and promotes the
Astor Crowne Plaza and New
Orleans Fine Hotels to meeting
professionals and planners of
association, corporation and
government meetings in the
Washington, D.C., market.
The readers of Orlando
Magazine have spoken and
agree Harris Rosen, founder
and president of Rosen Hotels
& Resorts, does much more
than create award-winning
vacation and convention
destinations. His multimilliondollar philanthropic efforts and
genuine community loyalty
position him as a role model
among Central Florida’s corporate citizens. Orlando Magazine
readers named Rosen Best Corporate Citizen of 2006. Rosen
has donated more than $22
million to the University of
Central Florida for the creation
of a world-class school of hospitality management, and he
has become involved in such
diverse projects as Water for
Haiti, raising funds to purchase
specialized water filtration
devices to provide fresh drinking water to one million people
in Haiti, and The Bronze Statue
Program at Bethune-Cookman
College. Most recently, Rosen
pledged $3.5 million to build
a Southwest Orlando Jewish
Community Campus. The campus will bear the name, The
Jack and Lee Rosen Southwest
Orlando Jewish Community
Campus, in honor of Rosen’s
parents.
New Orleans Fine Hotels,
a collection of nine locally
owned hotels in The Big Easy,
announces the addition of
Lynne Dominguez, senior
sales manager. Dominguez
will focus on hotel sales to
local corporations. Dominguez
brings a wealth of experience
to her position at New Orleans
Fine Hotels. She spent 28 years
at Hyatt New Orleans, both
in hotel sales and in several
departments, including the
rooms division, reservations,
housekeeping
and front office. Dominguez is a New
Orleans native
and a graduate
of Southern
University
New Orleans.
Cable Beach Resorts &
Crystal Palace Casino, Nassau,
Bahamas, was honored to have
three members of its culinary
team recognized at this year’s
Taste of Caribbean competition, a demanding three-day
contest that challenges the
best culinary personalities of
the region to compete head to
head with one another. Executive chef Tracy Sweeting, chef
Jason McBride and bartender
Frederick Cash participated
as members of the Bahamas
culinary team, which competed against 15 other teams
representing the Caribbean region. Sweeting took home top
honors when named Caribbean
Pastry Chef of the Year for her
Sweet Funky Nassau dessert, a
delectable orange mousse and
Caribbean spiced cake served
with a chocolate banana fritter,
passion fruit jelly, pineapple
compote and a drunken mango
coulis. McBride and Cash were
also recognized, with bronze
and silver medals respectively,
for the culinary talents they
demonstrated during the com-
petition. As a group, the team
took home the Hans Schenk
Award for the most innovative
Caribbean menu. The team
was also one of four to obtain a
gold medal distinction.
Hyatt Regency Atlanta
recently announced the hiring
of Lawrence Williams, new senior food & beverage director.
Williams comes to the hotel
from Hyatt Regency Columbus (Ohio) and replaces Peter
McMahon who was promoted
to general manager of Hyatt
Regency Atlanta Suites Northwest. Williams served as senior
food & beverage director overseeing nine hotels for the past
two years and was a member
of the Operational Review and
Corporate Hotel Acquisition
and Opening teams. Williams
was also featured in Who’s
Who of Black Columbus. Williams began his career with
Hyatt in 1982 at Hyatt Regency
Fort Worth as a bar back. He
continued his career working
his way up the ranks and across
the country with stops at Hyatt
Regency Dallas, Hyatt Regency
Princeton and Hyatt Regency
Woodfield before becoming
food & beverage director at
Hyatt Regency Columbus.
21
2006 BUYERS GUIDE—by category
SUPPORT SUPPLIERS AND CONTRACTORS THAT SUPPORT YOU!
ADA—EVALUATIONS, EQUIPMENT, LEGAL
SERVICES, SIGNAGE
Axxess Ind Inc.......................................866/769-7009
Magic Box Inc. ......................................541/752-5654
AIR PURIFICATION SYSTEMS
Amana Brand PTAC/ ...........................800/647-2982
Goodman Co. LP
AMENITIES, GUEST
Home Box Office .................................800/477-1761
MicroFridge ...........................................800/994-0165
Safemark Systems..................... 800/255-8818 x 124
Telkonet ..................................................866-312-6690
APPAREL, CUSTOMIZED
Cypress Hotel & Spa ...........................866/347-7623
ARCHITECTS, ENGINEERS, DESIGNERS
CVC & Associates Inc..........................800/940-7619
ART & MIRROR FRAMING & SUPPLIES
MCI Group ............................................800/782-2897
BARS—ACCESSORIES, EQUIPMENT, SUPPLIES
Matrix Engineering Inc.........................800/926-0528
Tropical Paradise Beverages Inc. .......407-866-9907
BEDS—FOLDING, PORTABLE
Clearwater Mattress ............................ 800/8597904
BEDS—BASES, FRAMES, MATTRESSES
A-1 Textiles & .............................. 800/351-1819 x 5
Hospitality Products
Clearwater Mattress ...........................800/859-7904
Hatchett Hospitality ............................800/783-5980
BEVERAGES, NON-ALCOHOLIC, NONCARBONATED, CONCENTRATED FRUIT,
CARBONATED
Tropical Paradise Beverages Inc. .......407/866-9907
BROADCAST RECEPTION SYSTEMS
Magic Box Inc.. ......................................541/752-5654
BROADCASTING—RADIO,TV
Magic Box Inc.. ......................................541/752-5654
CARPETS—CLEANING, DYEING, RENTAL,
SUPPLIES
Brintons ..................................................678/594-9300
U.S. Design Source Inc. .......................800/229-8737
CASH REGISTERS
ET & T Distributors Inc.......................888/642-2226
NEC Infrontia Inc ............................... 203/926-5400
CATERING SUPPLIES
CLOTHING—BATHROBES, BLAZERS,
UNIFORMS
A-1 Textiles & .............................. 800/351-1819 x 5
COATINGS—PAINTS, SEALANTS, WATER
PROOFING
Valcourt Building Services ..................800/222-9533
22
COFFEE/CAPPUCCINO/TEA/ESPRESSO
COMMUNICATION EQUIPMENT
(NON-PHONE)
DataValet................................................866/532-4448
Pinnacle Communications ................. 800/644-9101
Corporation
Postec .....................................................800/783-9413
COMPUTER—HARDWARE, INSTALLATIONS,
SOFTWARE, WIRING
Axxess Ind. Inc ......................................866/769-7009
DataValet................................................866/532-4448
Northwind-Maestro PMS ...................905/940-1923
Corporation
Postec .....................................................800/783-9413
COMPUTERIZED—BACK OFFICE SYSTEMS,
MANAGEMENT SYSTEMS, FOOD SERVICE
SYSTEMS, INVENTORY, SALES TRAINING
Postec .....................................................800/783-9413
DISTRIBUTORS—GENERAL, WHOLESALE
EDUCATION—HOSPITALITY DEGREES,
PROFESSIONAL DEVELOPMENT,
EDUCATIONAL SERVICES
Johnson & Wales University...............866/598-3567
New Markets International ................207/781-2019
Safe Food Systems Inc.........................866/564-8993
ENERGY—ANALYSIS, AUDITS,
CONSERVATION PRODUCTS, MANAGEMENT
SYSTEMS, SUPPLIERS, PROPANE, NATURAL
GAS
Amana Brand PTAC.............................800/647-2982
/Goodman Co. LP
Lodging Technology Corporation .....877/436-7978
ENTERTAINMENT
Home Box Office .................................800/477-1761
ENVIRONMENTAL—ECO-HOTEL PRODUCTS,
COMPLIANCE, SERVICES,TESTING
CONCRETE—PAVERS, SURFACING,
RESTORATION
ACM Engineering & ............................800/234-8435
Environmental Services
CONTRACT CASE GOODS/FURNISHINGS
EQUIPMENT,AUDIO-VISUAL—VIDEO CAMERAS/
RECORDERS/PLAYERS,VIDEO GAMES
Nu-Safe Floor Solutions Inc...............800/275-7771
MCI Group ............................................800/782-2897
Perdue’s Inc............................................859/426-7192
Magic Box Inc.. ......................................541/752-5654
CONTRACTORS—BUILDING,
DESIGN-BUILD, RENOVATIONS, ROOFING
Axxess Ind Inc.......................................866/769-7009
Corporation
Focus Hospitality Services .................941/907-9155
CONVENTION & VISITORS BUREAU
Magic Box Inc.. ......................................541/752-5654
EQUIPMENT, COMMUNICATION—CELL
PHONES, PAGES, RADIOS, SWITCHBOARDS,
TELEPHONES, WALKIE-TALKIES
EQUIPMENT, CONFERENCE—AUDIOVISUAL CONFERENCE CALL SYSTEMS,
MICROPHONES, PROJECTORS, SCREENS,
SOUND SYSTEMS,TVS
DATA MANAGEMENT—SECURITY, SERVICES,
SYSTEMS
Magic Box Inc.. ......................................541/752-5654
MCI Group ............................................800/782-2897
DÉCOR & ACCESSORIES
EQUIPMENT, F&B—CONCESSION,
COMMERCIAL KITCHEN, IN-ROOM VENDING
Axxess Ind., Inc .....................................866/769-7009
DECORATORS—EXTERIOR, INTERIOR,
PARTY,THEME
DESIGNERS—FOOD FACILITIES, INTERIOR,
EXTERIOR
MicroFridge ...........................................800/994-0165
EQUIPMENT, HOUSEKEEPING—CARTS,
TOOLS,VACUUM CLEANERS (PARTS,
REPAIRS, SALES)
Axxess Ind Inc.......................................866/769-7009
Chem-Tainer/Maxi-Movers ................800/275-2436
Techni-Quip ...........................................800/826-1245
DIRECTORIES—CITY GUIDES, GUEST
SERVICES, HOTELS, RESTAURANTS,TOURISM,
TRAVEL
EQUIPMENT, KITCHEN—COOK TOPS,
RANGES, REFRIGERATORS, FREEZERS, ICE
MAKERS
Magic Box Inc.. ......................................541/752-5654
DISPENSERS—CONCENTRATES, BEVERAGE,
CUP, FOOD, LIQUOR
DISTRIBUTORS—BEVERAGE, FOOD
Commercial Laundry. ..........................800/638-1869
Equipment Co. Inc.
EQUIPMENT, LAUNDRY—IRONS, IRONERS,
IRONING BOARDS, STEAMERS, WASHERS/
DRYERS, PARTS, SALES, SERVICE
Commercial Laundry ..........................800/638-1869
Equipment Co. Inc.
Techni-Quip ...........................................800/826-1245
EQUIPMENT, RESTAURANT—DINING ROOM,
KITCHEN
EQUIPMENT, ROOM SERVICE
Axxess Ind Inc.......................................866/769-7009
EQUIPMENT, SAFETY—AUTOMATED
DEFIBRILLATORS, FIRE SAFETY, FIRST
AID, POOL & SPA, SMOKE DETECTORS,
SPRINKLER SYSTEMS
Vak Pak Inc.............................................904/353-4403
EQUIPMENT, SECURITY—ALARMS, CCTV,
DOOR SYSTEMS, GATES, SURVEILLANCE
Axxess Ind Inc.......................................866/769-7009
EQUIPMENT,TELEPHONE—ADACOMPLIANCE (TDD,TTY) INSTRUMENTS,
GUEST ROOMS
Axxess Ind Inc.......................................866/769-7009
Corporation
EQUIPMENT,TELEPHONE—PARTS, REPAIRS,
SALES, SERVICES
Pinnacle Communications ................ 800/644-9101
Corporation
EQUIPMENT, WATER—CONSERVATION,
HEATERS, POOLS, RECLAMATION, SPAS
Vak Pak Inc.............................................904/353-4403
FF&E—LEASING, SERVICE, SUPPLIES
MCI Group ............................................800/782-2897
FIXTURES—BATH, KITCHEN
MCI Group ............................................800/782-2897
FLOORING MATERIALS—DESIGN,
INSTALLATION, SUPPLIES
Brintons ..................................................678/594-9300
U.S. Design Source Inc.. ......................800/229-8737
FOOD SAFETY
All QA Products ...................................800/845-8818
MCI Group ............................................800/782-2897
HOUSEKEEPING—EQUIPMENT, STAFFING,
SERVICES, SUPPLIES
A-1 Textiles & .............................. 800/351-1819 x 5
Axxess Ind Inc.......................................866/769-7009
Harris Pillow Supply Inc......................800/845-8240
Techni-Quip ...........................................800/826-1245
Equipment Co. Inc.
Perdue’s Inc............................................859/426-7192
LIGHTING FIXTURES/LAMPS
HVAC—ANALYSIS, DESIGN,
MANUFACTURER, SALES, SERVICE, SYSTEMS
LINENS—BEDS, BEDSPREADS, BATHROBES,
PILLOWS, SLIPPERS
Amana Brand PTAC.............................800/647-2982
/Goodman Co. LP
HVAC—DUCTS, FILTERS, GRILLES, HUMIDITY
CONTROL, OCCUPANCY
Amana Brand PTAC.............................800/647-2982
/Goodman Co. LP
Axxess Ind Inc.......................................866/769-7009
ICE CRUSHERS, CUBERS & SHAVERS
IN-ROOM—AMENITIES, HAIR DRYERS,
HANGERS, IRONS, IRONING BOARDS,
PERSONAL CARE PRODUCTS,TOILETRIES
A-1 Textiles & .................................800/351-1819 x 5
IN-ROOM—APPLIANCES (COOK TOPS,
MICROWAVE OVENS, RANGES,TOASTERS),
RADIOS,TVS
Amana Brand PTAC.............................800/647-2982
/Goodman Co. LP
Melitta U.S.A. Inc.. ................................800/257-8388
MicroFridge ...........................................800/994-0165
A-1 Textiles & ................................800/351-1819 x 5
Harris Pillow Supply Inc......................800/845-8240
LUGGAGE CARRIERS/RACKS
MCI Group ............................................800/782-2897
Techni-Quip ...........................................800/826-1245
MANAGEMENT—BRAND, HOTEL/MOTEL,
FRANCHISE, PROPERTY
MANAGEMENT—HUMAN RESOURCES,
LABOR, PARKING FACILITIES, SECURITY
MANAGEMENT—INVENTORY SYSTEMS
NEC Infrontia Inc .................................203/926-5400
MANUFACTURERS—APPLIANCES,
EQUIPMENT
Amana Brand PTAC.............................800/647-2982
/Goodman Co. LP
IN-ROOM—COFFEE & TEA EQUIPMENT
& SUPPLIES
MANUFACTURERS—CLOTHING, FABRIC,
LINENS,TEXTILES
IN-ROOM—MOVIES, ON-DEMAND TV
SERVICES,TV-INTERNET ACCESS,VIDEO
GAMES
MEETINGS & CONVENTIONS—EQUIPMENT,
SERVICES, SUPPLIES
Melitta U.S.A. Inc.. ................................800/257-8388
FRUIT JUICES, CANNED, DEHYDRATED,
CONCENTRATED, FROZEN
IN-ROOM—TELEPHONES,TELEPHONEINTERNET,TELEPHONE SYSTEMS, WIRING
FURNITURE—ALL HOTEL/RESTAURANT,
CHILDREN’S, OUTDOOR, POOL & PATIO, SPA,
DESIGN, HEALTH CARE, METAL
INTERNET SERVICE PROVIDERS
Clearwater Mattress ...........................800/859-7904
LEASING—EQUIPMENT, FURNITURE,
LAUNDRY
MCI Group ............................................800/782-2897
Equipment Co. Inc.
HOUSEKEEPING—STAFF LOCATOR
SYSTEMS
DataValet................................................866/532-4448
Home Box Office .................................800/477-1761
Magic Box Inc.. ......................................541/752-5654
FOOD SAFETY—SYSTEMS, SUPPLIES
LAUNDRIES, COIN/CARD OPERATED
DataValet................................................866/532-4448
DataValet................................................866/532-4448
Telkonet ..................................................866-312-6690
INSTALLATION—FF&E
DataValet................................................866/532-4448
MESSAGE SYSTEMS (ELECTRONIC)
Magic Box Inc.. ......................................541/752-5654
MINIBARS, IN-ROOM—EQUIPMENT,
SERVICES, SUPPLIES, INVENTORY SYSTEMS
MCI Group ............................................800/782-2897
MicroFridge ...........................................800/994-0165
NETWORKS—LAN, WAN, WIRELESS
23
PICTURES, PAINTINGS, WALL DÉCOR
MCI Group ............................................800/782-2897
POINT OF SALES SYSTEMS
NEC Infrontia Inc .................................203/926-5400
Postec .....................................................800/783-9413
PROGRAMMING—CABLE TV, BROADCAST TV,
ON-DEMAND, SATELLITE TV
DataValet................................................866/532-4448
World Cinema Inc................................800/944-9441
PROPERTY MANAGEMENT SYSTEMS
Postec .....................................................800/783-9413
SERVICES—EMPLOYEE BENEFITS, HUMAN
RESOURCES, PAYROLL
FLOORS, PARTITIONS, WALLS, PANELS,TILES,
WALLBOARD, STAGES
SERVICES—MOLD/MILDEW CONTROL &
REMOVAL, ODOR CONTROL
SUPPLIES—F&B SERVICE, CUTLERY, PAPER,
PLASTIC, RESTAURANT
CompuPay..............................................877/729-6299
ACM Engineering ................................800/234-8435
& Environmental Services
SERVICES—RATINGS, RESORT EVALUATIONS,
TRAINING
SERVICES—RECYCLING, WASTE
MANAGEMENT, WATER RECLAMATION
QUALITY CONTROL
All QA Products ...................................800/845-8818
REAL ESTATE—AGENTS, APPRAISERS,
BROKERS, DEVELOPERS
Coldwell Banker Commercial
Hospitality Group ................................407/571-5555
REFINISHING—FURNITURE, BATHTUB,
CERAMIC, MARBLE, METAL, SINK, WOOD
KWV Bathtub & Tile Restoration ....813/643-3720
Unique Refinishers...............................800/332-0048
SERVICES, RENOVATION—BATHROOM,
BUILDING, INTERIOR/EXTERIOR, LANDSCAPE
KWV Bathtub & Tile Restoration ....813/643-3720
SIGNAGE—ADA, HOTEL, INTERIOR/
EXTERIOR, MARQUEE, LED MESSAGE
DISPLAYS
Axxess Ind Inc.......................................866/769-7009
Magic Box Inc.. ......................................541/752-5654
SLUSH MACHINES
RESERVATION SOFTWARE/SYSTEMS
Postec .....................................................800/783-9413
SUPPLIER—ACOUSTICAL, BUILDING
MATERIALS, CEILING, INSULATION
ROOM STATUS SYSTEMS
SALES,TRAINING—CONSULTANTS,
PROGRAMS, SUPPLIES, SYSTEMS
SUPPLIES—BATHROOM, CLEANING,
LAUNDRY, LINENS, MOLD/MILDEW, ODOR
CONTROL, PEST CONTROL, SANITATION
SAFES—HOTEL, IN-ROOM
MicroFridge ...........................................800/994-0165
A-1 Textiles & ................................800/351-1819 x 5
SUPPLIES—BUILDING, CONSTRUCTION,
FLOORING SYSTEMS, MAINTENANCE,
WALL SYSTEMS, ROOF SYSTEMS, DANCE
SUPPLIES—FOOD SAFETY, SAFETY,
SECURITY
SUPPLIES—HEALTH & FITNESS, SWIMMING
POOL, SPAS
A-1 Textiles & ................................800/351-1819 x 5
Techni-Quip ...........................................800/826-1245
SUPPLIES—WATER FILTRATION
Vak Pak Inc.............................................904/353-4403
THERMOMETERS
All QA Products ...................................800/845-8818
TRAINING PRODUCTS
All QA Products ...................................800/845-8818
WALL COVERINGS/WALLPAPER
Roos International ............................. 800/888-2776
Hospitality Wall Coverings
WINDOW COVERINGS—BLINDS, DRAPERIES,
SHUTTERS, STORM PROTECTION,TREATMENTS
YIELD MANAGEMENT
2006 BUYERS GUIDE—alphabetized listing
A-1 Textiles & Hospitality Products
PO Box 5259
Chatsworth, CA 91313
Toll Free: 800/351-1819
Phone: 818/890-6744
Fax: 800/453-0952
Contact: Linen Expert
[email protected]
www.a1textiles.com
Serving Nationwide
A-1 Textiles supplies a full range of
towels to spas, resorts and athletic clubs
24
nationwide. Upscale your spa or club. Count
on A-1’s superior customer service and
unbeatable prices, 5 ship points & quick
24-48 hour shipping policy.
ACM Engineering
& Environmental Services
3505 Frontage Road, Suite 165
Tampa, FL 33607
Toll Free: 800/234-8435
Phone: 574/234-8435
Fax: 574/234-6800
Contact: Deb Chapman, Office Manager
[email protected] www.acmenv.com
Serving Nationwide
ACM is a full-service, nationwide company,
providing mold, industrial hygiene, black
water, sinkhole, fire cause and origin,
forensic engineering and multi-engineering
investigations for the insurance industry.
All QA Products
PO Box 369
Mount Holly, CA 28120
Toll Free: 800/845-8818
Phone: 704/829-6600
Fax: 704/829-6602
Contact: Janet Cox
[email protected] www.allqa.com
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: 813/661-2123
Fax: 813/661-0152
Contact: Jim Miller, Commercial Sales
Manager
[email protected]
www.amana-ptac.com
Serving Nationwide
Amana brand package terminal air
conditioners and heat pumps.
Axxess Ind. Inc.
1517 Golden St
Orovile, WA 98844
Toll Free: 866/769-7009 x 121
Phone: 250/769-7000
Fax: 509/357-3213
Contact: Charles Aiken
[email protected] www.axxind.com
Serving Nationwide and Internationally
Revolutionary “Do Not Disturb Housekeeping System” replaces doorknob hanger
sign. Many hotels using the system, MGM,
Disney, Holiday Inns. Custom room signs;
do not disturb and housekeeping; room
occupancy indicator; PDA; foodservice tray
tracking; computer network software; mini
bar usage; exit night light.
Brintons
1000 Cobb Place Boulevard, Building
200, Suite 200
Kennesaw, GA 30144
Phone: 678/594-9300
Fax: 678/594-9301
Contact: Paul Clynch,V.P. Sales
[email protected]
www.brintonsusa.com
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:
life-cycle cost panning, design services,
layouts/estimating and installation and
maintenance expertise.
Chem-Tainer/Maxi-Movers
361 Neptune Avenue
West Babylon, NY 11704
Toll Free: 800/275-2436
Phone: 631/661-8300
Fax: 631/661-8209
Contact: Joe Maiello,Vice President
[email protected]
www.maxi-movers.com
Serving Nationwide
Design and manufacture of rugged, poly,
material handling trucks and carts for the
hotel/motel, healthcare industries for more
than 40 years. Shipping from nine (9)
different locations saves time and delivery
costs. Contact [email protected].
Clearwater Mattress
1185 Gooden Crossing
Largo, FL 33778
Toll Free: 800/859-7904
Phone: 727/479-1600
Contact: Jessica Alleman, Contract Sales
Manager
[email protected]
www.clearwatermattress.com
Serving the Southeast
Contract mattress sets, bed frames,
bed bases, rollaway beds, sofa sleeper
mattresses and custom manufacturing.
Delivery, in-room installation and removal
of your old bedding are also available.
Coldwell Banker Commercial Hospitality Group
901 North Lake Destiny Drive,
Suite 110
Maitland, FL 32751
Phone: 407/571-5555
Fax: 407/539-0328
Contact: Robin L.Webb, CCIM, CHA, CHB
Director
[email protected]
www.coldwellbankercommercial.com
Serving Florida
Hotel brokers, site locators and consultants
for over three decades throughout Florida.
Orlando based with over 100 transactions
to our credit. Knowledge and responsive
representation.
Commercial Laundry
Equipment Co. Inc.
1114 53rd Court South
West Palm Beach, FL 33407
Toll Free: 800/638-1869
Phone: 561/848-0054
Fax: 561/842-1741
Contact: Bob Hensel, President
equipment@commericallaundryequip.
com
www.commerciallaundryequip.com
Serving Florida
UniMac & Braun washer/extractors, dryers,
ironers & folders. largest selection of
NEW, REFURBISHED and USED laundry
equipment in Florida. Providing EQUIPMENT, PARTS and SERVICE for the lodging
industry since 1969.
CompuPay
3450 Lakeside Drive, Suite 400
Miramar, FL 33027
Toll Free: 877/729-6299
Contact: Kathy Palmer,VP of
Marketing
[email protected]
www.compupay.com
Serving Nationwide
CompuPay, a top five payroll company with
over 25 years of hospitality experience,
offers payroll and employer-related services
that are highly flexible, innovative and
technology-driven.
CVC & Associates Inc.
4455 Dardanelle Drive, Suite D
Orlando, FL 32808
Toll Free: 800/940-7619
Fax: 407/299-2627
Contact: Bill Young, Director
of Marketing
[email protected]
www.cvcorlando.com
CVC & Associates is a complete turnkey
renovation company providing interior design, purchasing and construction services
for the hospitality industry.
Cypress Hotel & Spa
PO Box 208 Route 7
Sheffield, MA 01257
Toll Free: 866/347-7623
Phone: 413/229-3012
Fax: 413/229-3175
Contact: Gene Faul
[email protected]
www.cypressbathrobes.com
Cypress is the leader in luxury bathrobes,
towels and sheets for the hospitality industry, providing its products to many of the
world’s most prominent hotels, resorts and
spas. If you need top quality, competitive
pricing and personal service…we’ve got
you covered!
DataValet
5275 Queen Mary Road
Montreal, Quebec H3W 1Y3, Canada
Toll Free: 866/532-4448
Phone: 514/385-4448
Fax: 514/385-6660
Contact: Robert Soussa, Director of Sales
[email protected]
www.datavalet.com
DataValet high-speed Internet solutions
scale both technologically and financially
to properties of all sizes delivering wired
and wireless access to guestrooms, meeting
rooms, conference halls and public areas
(both indoors and outdoors).
ET & T Distributors Inc.
591 Beville Road
South Daytona, FL 32119
Toll Free: 888/642-2226
Phone: 386/322-7789
Fax: 386/322-4289
Contact: Erin Toung, President
[email protected]
www.patiostuff.com
We provide commercial grade indoor/outdoor furniture including case goods, soft
goods, patio furniture, umbrellas, cabanas,
carpets and play structures.We are a certified national women owned business.
Focus Hospitality Services
7357 International Place
Sarasota, FL 34240
Phone: 941/907-9155
Fax: 219/465-0156
Contact: Dean Morgan, CHA
[email protected]
www.focushospitality.com
Vertically integrated management company
offering construction, FF&E, renovations,
sales & marketing, MIS, receivership and
award winning operational services. Multifranchise and independent hotels.
25
Harris Pillow Supply Inc.
3026 Trask Parkway
Beaufort, SC 29906
Toll Free: 800/845-8240
Phone: 843/846-8196
Fax: 843/846-4196
Contact: John Harris
[email protected]
www.harrispillow.com
A 48-year-old company providing quality
pillows at fair prices. 100% goose down, various feather/down blends and two different
synthetic fibers are available.The Pillow-Vac
pillow cleaning machines we make will keep
pillows in circulation for years, saving a hotel
thousands of dollars in replacement costs.
Hatchett Hospitality
5295 East Shelby Drive
Memphis, TN 38118
Toll Free: 800/783-5980
Phone: 901/366-5900
Fax: 901/362-8053
Contact: Chris Robinson
[email protected]
www.hatchetthospitality.com
Serving Nationwide
One-stop FF&E with certified designers,
purchasing professionals, our own fleet of
trucks and in-house bedspread manufacturing.We keep jobs on schedule and in
budget so rooms can go into service fast.
Home Box Office
1000 Abernathy Road, Suite 500
Atlanta, GA 30328
Toll Free: 800/477-1761
Phone: 404/239-6695
Fax: 404/239-6669
Contact: Brian Venable, Director, Lodging
Sales
[email protected]
www.homeboxoffice.com/lodging
Serving Nationwide
HBO, America’s premium TV service, offers
high profile theatricals, award winning
original programming and the best in
sports, movies and family programming for
your guests.
Johnson & Wales University
1701 Northeast 127th Street
North Miami, FL 33181
Toll Free: 866/598-3567
Phone: 305/892-7000
Fax: 305/892-7020
26
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Contact: Jeff Greenip, Director of Admissions
[email protected]
Serving Florida and North Carolina
A hospitality degree is within your reach
at Johnson & Wales University’s Florida
Campus.You’ll receive hands-on experience
and a curriculum that meets employers’
needs. Call 1-866-JWU-FLORIDA.
KWV Bathtub & Tile Restoration
2626 Vinedale Avenue
Valrico, FL 33594
Phone: 813/643-3720
Fax: 813/655-3655
Contact: David or Vaughan Kidwell
[email protected]
We offer professional bathtub, tile and
chip repair, rake and regrout tile walls and
floors, steam cleaning and restoration for
hotels worldwide. No mess, no odors, no
downtime.
Lodging Technology
Corporation
5431C Peters Creek Road
PO Box 7919
Roanoke,VA 24019
Toll Free: 877/436-7978
Phone: 540/362-7500
Fax: 540/366-6521
Contact: Jon Griffin,Technical Sales
Manager
[email protected]
www.lodgingtechnology.com
Serving Nationwide
Lodging Technology Corporation is the
originator and recognized leader in infrared
sensor-based hotel energy conservation;
provides direct sales, installation and
service. GEM System® reduces guestroom
energy expenses 35% to 45%; improves
guest comfort. Guest-In-Room™ Detector allows staff members to determine physically
occupied rooms without disturbing guests.
GEM Stat™ Digital Hotel Thermostats
replace inaccurate mechanical thermostats
of any voltage. Nitelite™ replaces standard
switch/outlet plate; contains built-in nightlight for guest convenience and safety.
Magic Box Inc.
1600 Southwest Western, Suite 130
Corvellis, OR 97333
Phone: 541/752-5654
Fax: 541/752-5614
Contact:Tom Searcy, President
[email protected]
www.magicboxinc.com
Make guest information channels simple
with Aavelin from MagicBox. Aavelin is
ideal for hotel lobby displays and in-room
information channels. Promote restaurants’
specials, room service, convention schedules
or advertise guest services. Runs 24/7 unattended. Supports plasma, LCD or standard
TVs. Easy to install. Free training.
Matrix Engineering Inc.
3434 Industrial 33rd Street
Ft. Pierce, FL 34946
Toll Free: 800/926-0528
Phone: 772/461-2156
Fax: 772/461-7185
[email protected]
[email protected]
Manufacturer of unique safety floor mats.
GRIP ROCK® - use in walk-ins, dish wash
area, prep area and heavy traffic areas.
SUPER G® - more abrasive. Designed for
use at fry line. BRITE-TRAC™ - attractive
color. Use in the front of the house.
MCI Group
3208 East 7th Avenue
Tampa, FL 33605
Toll Free: 800/782-2897
Phone: 813/247-2147
Fax: 813/247-2315
Contact: Andy Celeiro
[email protected]
www.micacasegroup.com
Manufacturers and distributors of fine
solid wood, veneer and laminate furniture.
South’s largest hospitality showroom.To the
trade only.
Melitta U.S.A. Inc.
13925 58th Street North
Clearwater, FL 33760
Toll Free: 800/257-8388
Phone: 727/535-2111
Fax: 727/535-5798
Contact: Michael DiFebbo, Business Development Manager Food Service
Sales Phone: 215/354-9024
Sales Fax: 215/354-9025
[email protected]
www.melitta.com
Melitta U.S.A. manufactures high quality
premium coffees, offering a complete food
service and in-room program for hotels and
restaurants.
MicroFridge
10 Walpole Park South
Walpole, MA 02081
Toll Free: 800/994-0165
Phone: 508/660-9200
Fax: 508/660-9242
Contact: John Finnegan, Sales Administrator
Sales Phone: 508/660-9200
Sales Fax: 508/660-9242
jfinnegan@macgrayom
www.microfridge.com/commercial
Serving Nationwide
Designed for the hospitality industry,
MicroFridge® in-room refreshment centers
are available with or without our patented,
internal Safe PlugTM technology. Single-door
and two-door models are available in black,
white or stainless steel. Backed by a superior seven-year warranty and onsite service.
MicroFridge® also brings you IntelliVault
in-room electronic safes as well as Maytag
residential appliances and commercial
laundry equipment — for guest laundry or
on-premises laundry applications.
NEC Infrontia Inc.
4 Forest Parkway
Shelton, CT 06484
Phone: 203/926-5400
Fax: 203/926-5481
Contact: Judy Miller
[email protected]
www.necpos.com
Serving Nationwide
New Markets International
12 Arbor Road
Falmouth, ME 04105
Phone: 207/781-2019
Fax: 207/781-4239
Contact: Linda Winton, President/CEO
[email protected]
www.lindawinton.com
New Markets International rejuvenates
and improves your employees’ sales and
customer service performance with custom
training programs that are practical, interactive and fun.To see what programs we offer
to the hospitality industry, visit our bilingual
website at www.lindawinton.com. Se habla
español.
S O US TOHUETRHNE RHNO SHPOI TS AP LI TI TA YL I TM YA GMAAZGI AN ZE I N• EF A• L SL U 2M0M0 E6 R, V2O0 L0 .62, 9 V, OI SL S. 2U9E, 3I S S U E 2
Northwind-Maestro PMS
60 Renfrew Drive #235
Markham, ON L3R 0E1, Canada
Toll Free: 888/667-8488
Phone: 905/940-1923
Fax: 905/940-1925
Contact: Audrey MacRae, Director of Sales
& Marketing
[email protected]
www.maestropms.com
Property management technology for hotels,
resorts, conference centers and multi-properties, including: PMS, S&C, web booking
engine, POS, online table reservations, yield
management, club, spa, golf tee time, GDS
connectivity, condo owner management,
multi-property enterprise and ASP.
Nu-Safe Floor Solutions Inc.
44 Cummings Drive, Suite A
Walton, KY 41094
Toll Free: 800/275-7771
Phone: 859/493-0701
Fax: 859/493-0705
Contact: Ken Fisher,Vice President
[email protected]
www.nu-safe.com
Serving Nationwide
Nu-Safe has provided slip and fall prevention programs for over 10 years. Our antislip treatments work on any floor surface.
Our holistic approach limits GL claims and
reduces workers comp costs.
Perdue’s Inc.
2415 Creek Drive
Rapid City, SD 57703
Phone: 859/426-7192
Fax: 859/426-7436
Contact: Irvin Plavsic, Market Manager
[email protected]
www.perduesinc.com
HOTEL/MOTEL ROOM FURNITURE with
high pressure laminate tops, hardwood
maple trim, commercial specifications,
traditional designs, 3 finishes MFG IN
USA-100% FACTORY GUARANTEED-3
DR TV Armoire $167, 4 DR Dresser $153,
Double/Double Room $337. All room
furniture items available.
Postec Inc.
1125 Northmeadow Parkway, Suite 112
Roswell, GA 30076
Toll Free: 800/783-9413
Phone: 678/424-4000
Fax: 678/424-4004
Contact: Alan Wright
[email protected]
www.postec.com
Serving GA, NC, SC
Postec, Inc. is a leading provider of pointof-sales systems to the southeast United
States. Our partnering approach to business provides a high level of integrity and
service to our customers.
Roos International Hospitality
Wallcoverings
1020 NW 6th Street, Suite H
Deerfield Beach, FL 33442
Toll Free: 800/888-2776
Phone: 954/429-3883
Fax: 954/429-8208
Contact: Deborah Roos
[email protected]
www.roosintl.com
Serving Nationwide and
Internationally
Hospitality wall coverings including
Texturous® wall finish system,
EnVision® breathable contract wall
covering,Verastone® faux finished
papers, Sempatech acoustical
wall covering, and “green” wall
coverings.
Safe Food Systems Inc.
2206 NE 26th Street
Ft. Lauderdale, FL 33305
Toll Free: 866/564-8993
Phone: 954/564-8993
Fax: 954/568-0188
Contact: Shelly Holsapple
[email protected]
www.safefoodsystems.com
Serving Alabama, Florida, Georgia,
Louisiana and Mississippi
We offer food safety training
for your managers and staff to
prepare them for the National
Certified Food Manager Examination. Certification through NRFSP
Competitive rates and private
classes.
Safemark Systems
2101 Park Center Drive, Suite 125
Orlando, FL 32835
Toll Free: 800/255-8818 x 124
Phone: 407/299-0044
Fax: 407/299-7650
Contact: Michele Anderson, Regional Director of Sales
[email protected]
www.safemark.com
Safemark has been meeting the guestroom
safe needs of the hospitality industry since
1983. Providing exceptional products and
a $5,000 limited warranty against forced
entry. Give your guests Safemark.
Techni-Quip
960 Crossroads Boulevard
Sequin, TX 78155
Toll Free: 800/826-1245
Phone: 830/401-4400
Fax: 830/401-0600
Contact: Jo Beth Reilly,VP Sales
[email protected]
www.tqind.com
Serving Nationwide
Quality carts that increase productivity
and complement your system. Standard
models available or tailor-made to your
specifications! Reasonably priced and all
models are user friendly and designed with
large linen compartments and enough
space and workstations for all supplies. Also
manufacture CLEAN CYCLE SYSTEM lint
collections filters that collect up to 98% of
escaping lint at one easy location, saving
time and money.
Telkonet Inc.
6820 Hospital Drive
Baltimore, MD 21237-4372
Toll Free: 866/312-6690
Phone: 410/682-5300
Fax: 410/682-5301
Contact: Sandeep Thakrar,Vice President,
Hospitality
[email protected]
www.telkonet.com
Telkonet delivers reliable, secure broadband
Internet and data access over a building’s
internal electrical wiring. Low cost; starts at
$195/month. A scalable platform; supports
multiple applications.
Tropical Paradise
Beverages Inc.
1825 South Orange Blossom Trail
Apopka, FL 32703
Phone: 407/886-9907
Fax: 407/886-9908
Contact:Tim Carr, General Manager
[email protected]
www.tropicalparadisebeverages.com
Serving Nationwide
A full line of juices, smoothies and bar
mixes in a shelf-stable 3 and 1 concentrate.
We also provide dispensing equipment.
True Fitness
John Sarver
PO Box 1747
Roswell, GA 30076
Toll Free: 800/291-0403
Fax: 800/813/1102
Contact: John Sarver, Director of Design
[email protected]
www.truehospitality.com
Fitness equipment sales & design.
Unique Refinishers Inc.
5171 Nelson Brogdon Boulevard
Sugar Hill, GA 30518
Toll Free: 800/332-0048
Phone: 770/945-0072
Fax: 770/271-1514
Contact: Lynne Cagle
www.uniquerefinishers.com
Serving Nationwide
The nation’s finest bathtub reglazing and
restoration system specializing in slip
resistant bathtub bottoms.
U.S. Design Source Inc.
1515 Vassar Street
Orlando, FL 32804
Toll Free: 800/229-8737
Phone: 407/999-5120
Fax: 407/999-5118
Contact: Mike Hill,Vice President
[email protected]
www.usdesignsource.com
Serving Nationwide
Factory Reps: Acoustical wall coverings;
skyline collection; Leggett and Platt commercial carpet pad;Wexford hospitality
carpet; Milliken; hardwood; terrazzo; solid
vinyl flooring.
Vak Pak Inc.
PO Box 3264
Jacksonville, FL 32206
Toll Free: 800/877-1824
Phone: 904/353-4403
Fax: 904/358-2014
Contact: Alex Fletcher,Vice President
[email protected]
www.vakpak.com
The leader in the design and manufacture
of self-contained filtration and operating
systems for swimming pools, spas and
fountains.
27
Your Guests Expect Southern Hospitality.
• A PROFESSIONAL
HOSPITALITY ASSESSMENT
OF YOUR PROPERTY,
RESULTING IN A SEAL OF
DISTINCTION, RECOGNIZING
YOUR ACHIEVEMENT
AND PROCLAIMING
YOUR COMMITMENT TO
EXCELLENCE.
• THE MARKETING
ADVANTAGE OF SOUTHERN
HOSPITALITY MAGAZINE:
• Your Property proudly
presented as certified in
the respective Quarterly
issue
• Featured as a
“Spotlight” Property
(1-2 pages of exposure
for your property)
• Represented on three
special Websites
(serving over 30,000
meeting planners
and 15,000+ industry
professionals)
• Annually presented as a
Certified Property
• INDIVIDUAL PROMOTIONAL
ADVANTAGE:
• Seal appears in all
advertising, internet
and print, including your
Lodging Associations and
CVBs
• Special Certificate
prominently displayed
on property
f e xc
ro
lence
el
Hosted by Southern
Hospitality Magazine,
the only publication that
exclusively serves the
Southeastern Hospitality
community, your benefits
will be:
provide
Warmth, courtesy, care and comfort—the special welcome and attention of the South. And,
you deliver on that Promise through superb service, high-quality product and unique, satisfying
venues. Let’s elevate that message and your distinctive Brand by certifying your Performance
through the “Southern Hospitality Experience” Program.
C E RT I F I E D
2006
Experience
Everyone wins.
You have stated unequivocally that your Property
represents the finest standards and essence of
Southern Hospitality.
PARTNERING
WITH
This is what your Guests seek, and they will
“book” their business. It is all about the
Experience!
Call Debbie Dewell at 850-386-7401 for more participant information.
Valcourt Building Services
4695 18th Street East
Bradenton, FL 34203
Toll Free: 800/222-9533
Phone: 941/747-7277
Fax: 941/747-4890
Contact:Tony Dillon, Regional Sales
Manager
[email protected]
www.valcourt.net
28
Valcourt Building Services, a proven
leader in the weatherproofing, painting and
restoration industry, proudly provides value
engineered solutions for the hospitality, condominium and commercial realty markets.
World Cinema Inc.
9801 Westheimer, Suite 409
Houston, TX 77042-3950
Toll Free: 800/944-9441
Phone: 713/266-2686
Fax: 713/266-1852
Contact: Keith Fogt
[email protected]
www.worldcinemainc.com
Serving Nationwide
World Cinema Inc. provides turnkey digital
satellite television services to over 4,200
properties nationwide. Full maintenance
and design of the complete television
system are available.
YOUR LISTING
HERE!
888-592-3465
29
mark your calendar
NOVEMBER
11-14
AH&LA Fall Conference held in
conjunction with the International
Hotel/Motel & Restaurant Show
(Nov. 11-14, 2006), New York, N.Y.
Information: Katie Hais, 202/2893114 or [email protected].
30-Dec. 1 The Symposium on Financing, Developing and Operating Condo Hotels.
For more information visit www.
org/eej916/nhee.
DECEMBER
11-12
Hospitality Financial and Technology Professionals (HFTP) and the
Caribbean Hotel Association (CHA)
are teaming up to host the first-ever
Caribbean Finance and Technology Professionals Conference at the
Westin Rio Mar Beach Golf Resort &
Spa in San Juan, Puerto Rico. Information: Linnet Hosek, HFTP meetings and events manager, at Linnet.
[email protected] or 800/646-4387 or
001 512/249-5333, ext. 31.
Color me green
from page 18
consumers? We still get our coffee in
Styrofoam cups, plastic pervades our
lives and squeezing the four-ply toilet
paper is a sinful pleasure. We mentioned
earlier the simple light bulb. How about
one that also eliminates room odor?
Amenities that are all environmentally
sound, yet elegant in their presentation.
Paper products from recycled sources.
All these and more are out there in the
marketplace. Change your purchasing
practices and mentality!
Awareness
What many in the hospitality industry have yet to grasp is that their guests/
patrons already practice environmentally sound behaviors at home. They
recycle, pay attention to the goods and
services they purchase, fret over energy
costs, turn off the lights in rooms not in
use and seek “green” alternatives when
renovating their homes. Your consumer
is already on the environmental bandwagon, and when they visit you, yes,
they want special attention and care,
but not at the expense of the environment. Matter of fact, they expect you to
protect the very facility and destination
they choose to visit. They want to be
informed about what you are doing to
help the environment on their behalf.
They will not complain, and matter of
fact, they will become your best partners
for the green effort. Not surprisingly, one
of the largest growing travel segments is
the eco-tourist.
We have a responsibility and an
opportunity here. “Green” is really not
a new movement, merely one whose
time has dramatically arrived. This is
the required “guest experience,” which
is sustainable, and you must embrace
the obvious and go green.
John R. Hendrie believes that remarkable
hospitality is the portal to the memorable
visitor experience.You are welcome to visit
his website for more green information:
www.hospitalityperformance.com.
30
31
32

Fall 06 - Southern Hospitality Magazine

Transcription

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