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The Only Publication Reaching Lodging & Restaurant Operators Throughout the Southeastern U.S.

Plan for your kid guests

uPdate: is gulf seafood safe?

linens: create the Perfect night’s sleeP

trends: in-room entertainment

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upfront

summer 2010 vol. 33, no.2

contents$ 4 . 0 0

state news .................................................................. 4

from the kitchen ......................................................... 5

from the bar ............................................................. 22

people places things .................................................. 22

2010 buyers guide .................................................... 23

mark your calendar .................................................... 30

off the top

This has been a tough summer for hospitality. Here at SHM headquarters, we believe “it’s not punishment; it’s training.” Although tourism in the Southeast has been thrown a few curve balls over the last few months, we have also seen example after example of busi-nesses working together, sparking the creative energy to not only keep things going but to do business well.

We want to be a part of that energy. All of our efforts and plans focus on making this magazine and our website useful tools for hoteliers and restaurateurs. It’s important to stay ahead of the curve and to be willing to try new things. What happens in training? We are stretched and strengthened.

This issue includes ideas that can stretch our businesses and strengthen our industry. Today, 89 percent of travel is leisure travel. Are you planning for your kid guests? Have you seen the latest on in-room entertainment? Twenty-five percent of leisure travelers want to know their hotel of choice cares about the environment, and they rate a luxury night’s sleep high on the list of important amenities. How about a special report on sustainable green practices and two features detailing the ins and outs of linens? There’s even more ... golf carts, recipes … and don’t forget about the industry’s best-valued buyers guide, where you have a chance to purchase from and support the suppliers that support you.

We also realize that along with the stretching, it’s good to cel-ebrate. SHM loves celebrating people, places and things of note. As we lift up each other, we lift up the tourism industry. We even post your news on our two Facebook pages—one for Professionals and one for Travelers. On Twitter, you can follow the business news and ideas @SHMPRO as well as contests, editorial and other tourist fun @charmngrace.

Subscribe to SHM-Professional and join us in this race. A race to stay ahead, to be fit and creative and ready to try new things. Enjoy the issue ...

Cheers!

Debbie Dewell, Publisher

P.S. Subscribe to Southern Hospitality Magazine-Professional’sdigital version by emailing [email protected], or visit www.southernhospitalitymagazine.com tosubscribe to our print edition.

We’re in this together

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in-room entertainment 5

gulf coast oil sPill

uPdate: is seafood safe? 6

carts on the go 11

Planning for your kid guests 12

linens: things to consider

before you buy 14

create a sleeP to remember 17

sustainable Practices 19

departments

The Only Publication Reaching Lodging & Restaurant Operators Throughout the Southeastern U.S.

tech up

FAQspecial report

4 S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S U M M E R 2 0 1 0

Publisher Great Minds Inc.

Creative DireCtor Debbie Dewell

eDitor Susan Trainor

Manager of finanCe David A. Dewell Client serviCes/ aDMinistration

sales exeCutives Karen Blackburn

DireCtor of Elaine Cappellino eDitorial serviCes

Contributing writers Elaine Cappellino, Apryl Chapman Thomas and Thei Zervaki

website southernhospitalitymagazine.com

website Paul Cox aDMinistrator

Southern Hospital i ty MagazineTM ( issn 1556-1313) published quarterly (4 issues/yr.) by Great Minds Inc., 8275 Hunters R idge Tra i l , Ta l l ahassee F L 32312 888/592-3465 FAX 850/878-7751

Periodicals Postage paid at Tal lahassee, FL 32301. (usPs 524-710) PostMaster: send address changes to Great Minds Inc., 8275 Hunters Ridge Trail, Tallahassee FL 32312

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, Texas and Virginia; vendors who supply the hospitality industry; association meeting planners; and those who subscribe to the publication. All informa-tion contained in this magazine reflects only the opinions of the authors; none is to be interpreted as having the endorse-ment or recommendation of Great Minds Inc., the publisher or contractors, except where such a statement is included in the wording of the text. Copyright © 2010. All rights reserved. Materials in this magazine may not be reproduced in any form without written permission from Great Minds Inc.

Subscriptions: $13.00 per year [email protected]

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by Apryl Chapman Thomas

Barilla Best FIU Student Chef Award Presented to Rachel Reppert

“Rachel has a great attitude and is always willing to help where she can,” says FIU School of Hospitality Associate Dean Mohammad Qureshi of Barilla’s 2010 Student Chef of the Year, Rachel Reppert. “We are very proud of her community involvement in Common Threads, as a teaching assistant and as a student leader at both the 2009 and 2010 FIU School of Hospitality’s annual fund-raiser, Food Network South Beach Wine & Food Festival.”

Along with the award, Rachel received $1,500.

Originally from Virginia, Culinary Insti-tute of America graduate Rachel Reppert will graduate this May with a B.S. degree from FIU School of Hospitality.

From a young age, Rachel has had a passion for cooking. Growing up, some of her fondest memories include cooking with her father, par-ticularly his New York-style cheesecake. In high school, she took introductory cooking classes. She enjoyed it so much that upon graduation, she and her teacher decided to start a catering company and to open up a restaurant for the

teachers. She participated in “Career to a Culi-nary Arts,” a scholarship-based program, which further solidified her passion for cooking.

After graduating from high school, she at-tended the Culinary Institute of America, where she earned a bachelor of professional studies. While attending the CIA, she completed a wine and food seminar in Italy.

Says Dean Qureshi, “Rachel has a great love for the culture and values of Italy and her people as well as intense passion for Italian cuisine. The culture has inspired her to educate individuals about sustainable agriculture.”

Rachel dreams of starting her own nonprofit organization connecting local growers to local restaurants.

During her tenure at FIU, Rachel has been involved in many activities, from serving as a teaching assistant for Chef Roger Probst to act-ing as the lead culinary coordinator at the Food Network South Beach Wine & Food Festival to volunteering with a Chicago-based nonprofit organization very close to her heart, Common Threads. With Chefs Michelle Bernstein and Mimi Chacin, Rachel has been teaching health-ful cooking to elementary school children dur-ing the 2009-2010 school year.

Angus Certified Beef Honors Five FIU Students

Alexander Lipin, Rodney Barchi, Lorraine Tejada, Ayelen Ferrer and Laura Manon each received $500 from Certified Angus Beef brand and Buckhead Beef of Florida.

“We are excited to support the university and encourage these future leaders in the food-service industry,” says John Stika, president of Certified Angus Beef LLC. “Today more than ever, we appreciate how hard students work to pay for their education. It is an honor for us to be able to help these promising students reach their goal, and I am confident they will continue to make their mark on the culinary world.”

@ the 2010 South Beach Wine & Food Festival

Barilla and Buckhead Beef of Florida Present Awards to FIU School of Hospitality Students

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FROM THE KITCHEN

Send your “FROM THE KITCHEN” recipes to [email protected]. All photos must be 300dpi and sent by publication deadlines.

upfronttech up

When it comes to in-room entertainment, the future lies within the TV, regardless of whether it’s movies, gaming or the Internet. In the past, in-room entertainment providers like LodgeNet, Roomlinx and NXTV supplied hos-pitality clients with a selection of pay-per-view or on-demand movies and television shows, and these will remain an option. However, many providers are taking these offerings to the next level by offering new movie releases on the same day those movies are available on DVD or via traditional pay-per-view services. In addition, many have incorporated digital video recording features so paying guests won’t miss a minute of a paid feature.

Dwight Sanford, director of rooms for The Mansion on Peachtree, A Rosewood Hotel & Residence in Atlanta, says he selected the NXTV System for these options and many more. “I felt like they were the leader in digital and high-definition in-room entertainment,” he says.

Additional aspects of the NXTV System that Sanford uses include the ability to advertise special announcements and events on a particu-lar channel, wired and wireless Internet access for guests and Voice over IP (VoIP) capabilities. The Mansion on Peachtree offers a range of in-room entertainment packages through the NXTV System starting at $10.99. New release movies range from $12.99 to $14.99.

Of course, The Mansion on Peachtree also

maintains a library of DVDs for guests’ viewing pleasure, plus Wii and Xbox gaming systems and games, which guests can use at no charge. However, Sanford says he doesn’t expect these to hang around for very long. While he does continue to get requests for these amenities, he says he expects them to eventually be phased out.

Instead, Sanford says he’s taking a closer look at online gaming services. “You’re prob-ably going to see more of this in the industry,” he says. In fact, Sanford says The Mansion on Peachtree is looking to implement these services for guests starting in the first quarter of 2011.

In the meantime, many hotels are making it easier for guests to create their own in-room entertainment systems by connecting their own iPods, laptops and other portable devices to the hotel’s television sets. With solutions like TeleAdapt’s MediaHub HD™ and guestLink’s PowerWave™, guests use plug-and-play technology to access their own movies, music, games and more, which is then displayed on the in-room TV.

Overall, look for service providers and hos-pitality groups to introduce innovative in-room entertainment options as technology evolves. Given that Sanford says his largest segment of guests are those traveling with children—both parents and grandparents, in-room entertain-ment will continue to be a hot commodity.

In-Room Entertainment

by Karon Warren

Cala Bella Lamb Scottaditi Lamb Chops

Serves 5

Scottaditi are little Roman-style lamb chops that are impossible to stop eating once they have landed on the table. I prefer to use Colorado lamb. Were I preparing a rack of lamb cooked whole, I would buy American.

Ingredients:5 each five-bone marinated Colorado lamb racksPestoCiabatta rosemary bread crumbs25 oz. sliced herb roasted fingerling potatoes5 ea. pickled shallots10 ea. pickled garlic cloves10 oz. mint rosemary Marsala demi sauce5 ea. micro mint for garnish

Method:Preheat the grill or broiler. Season the lamb rack with salt and pepper. Grill or broil, turning twice, until me-dium-rare, four to five minutes per side. Transfer to a cooking plate. Spread pesto over the lamb rack and top with ciabatta rosemary bread crumbs. Put lamb in the oven until it reaches the right temperature for serving. Slice the rack between bones. To serve, put five ounces herb roasted fingerling potatoes in the center of a warm plate with one warm pickled shallot and two warm pickled garlic cloves, and lean lamb chops against the shallot and garlic. Spoon the mint rosemary Marsala demi sauce over the chops. Garnish with micro mint and serve immediately.


Key Lime PieServes 8

Ingredients:1 ea. graham cracker pie shell16 oz. sweetened condensed milk4 ea. egg yolks½ cup key lime juice2 oz. key lime honeyLime zest, lightly chopped from 1 lime1 pt. heavy whipping cream1 tbs. granulated sugar

Method:Combine sweetened condensed milk, egg yolks and key lime honey in a bowl. Blend together until smooth. Fold in the key lime juice and lime zest. Pour the key lime filling into the graham cracker shell and bake for approximately 25 to 35 minutes at 300º. Remove from the oven and let cool. Place in the refrigerator until cold for approximately 1 hour. Place heavy cream and granulated sugar in a bowl and whip. Garnish pie with whipped cream and fresh lime slices.

Chef Stephan Schmid, Rosen Centre’s Everglades RestaurantRosen Centre Hotel

While travelers and those in the hospitality industry watch the latest developments regard-ing the Gulf oil spill, one question lingers in their minds: What about the seafood?

In a region well-known for its oysters, shrimp, scallops and more, everyone is con-cerned about the quality and quantity of one of the Gulf’s best exports.

Southern Hospitality Magazine decided to ask the experts, those representing the industry and those in the restaurant business, these two important questions: Is it safe? and Will there be a shortage?

LouisianaErica Papillion, communications specialist

with Louisiana Restaurant Association, stresses that Gulf seafood is safe to eat.

“Local, state and federal officials are testing all seafood from the Gulf at rigorous levels, and no tainted seafood would ever be allowed in

restaurants or stores. Unfortunately, the per-ception is that all seafood from the Gulf is com-promised, but that is not the case. Precautionary closures are in place in some of Louisiana’s fishing waters, but 70 percent of Louisiana’s coastline remains open to fishing.”

Papillion points out that the Louisiana Department of Health and the Louisiana Department of Wildlife and Fisheries, along with federal agencies such as the National Oceanic and Atmospheric Administration and the Food & Drug Administration, are testing more seafood than ever.

“To date, all the tests are coming back show-ing that Louisiana seafood is safe to consume. Our three biggest challenges as it regards to sea-food shortages are finfish, shrimp and oysters. All three types have increased in price. Supply is still available, but restaurants have to pay up to, on average, 30 percent more.”

As for oysters, Papillion says they have been impacted the most in both price and supply.

s h m : c u r r e n t u p d a t e sFROM THE KITCHEN Gulf Coast Oil Spill Update

Seafood: Is It Safe? Will There Be a Shortage?



by Thei Zervaki

FROM THE KITCHENRoasted Fingerling Di Patate Alle Erbe

Herb Roasted Fingerling PotatoesServes 5

Note: The blanching step helps develop the crusty, crunchy texture that makes these irresistible.

Ingredients:25 oz. sliced fingerling potatoes¼ oz. ounce rosemary, finely chopped¼ oz. thyme, finely chopped¼ oz. oregano, finely chopped¼ oz. chives, finely chopped2 ea. shallot cloves, finely chopped4 ea. garlic cloves, finely chopped5 oz. extra virgin olive oilSalt and black pepper to taste

Method:Preheat the oven to 350oF. Clean the fingerling potatoes and cut into ¼-inch slices. In a large pot, bring four quarts of water to a boil. Carefully put the potatoes into the water and cook until “al dente.” Cool the potatoes in the refrigerator. Put the potatoes on a baking sheet and toss with garlic, shallot, rosemary, thyme, oregano, chive, extra virgin olive oil and salt and black pepper to taste. Bake for about 30 minutes, until golden brown. Serve hot.

Pickle Scalogno e Aglio Pickled Shallot and Garlic

Serves 5

The most important step in cooking any veg-etable, whether for antipasto or pasta sauce or for the following contorni, is the very first one, picking the best quality ingredients.

Ingredients:5 ea. peeled shallots10 ea. peeled garlic cloves½ qt. red wine vinegar2 cups sugar6 oz. pickling spiceSalt and black pepper to taste

Method:Put all ingredients in a pot and bring to a boil. Turn off heat, let mixture rest and refrigerate overnight. To serve, adjust the salt and serve warm.

s h m : c u r r e n t u p d a t e s

“There is a more noticeable oyster short-age, and restaurants are seeking supply from other areas of the country, namely the east and west coasts.”

For additional information, visit www.louisi-anaseafood.com.

Mississippi“The seafood supply is safer than it has ever

been because we are testing three times more than we have ever tested before,” comments Scott Weinberg, owner of Blow Fly Inn in Gulf-port. “The chances of tainted seafood making it into our food supply are very slim.”

Weinberg adds that he believes they will probably run into a short supply on oysters and crabmeat, but shrimp should be O.K.

“Everything is costing more, so the restau-rants will have to raise some prices, but we can’t do anything about our situation. We will do everything in our power to ensure that visitors to the Mississippi Gulf Coast are able to enjoy our delicious seafood.”

Additional information can be found at www.dmr.state.ms.us.

Alabama“Every restaurant on the Gulf Coast has

safe, non-contaminated seafood,” comments David Dekle, co-owner of Original Oyster House in Mobile and Gulf Shores. “We on the Alabama coast are known for our seafood. We all have great suppliers, and there is absolutely no worry on safe seafood.”

Dekle stresses that the media has blown way out of proportion the “safety” of seafood. He points out that all seafood distributors are inspected.

“There are no seafood distributors selling unsafe seafood.”

Dekle sees no shortage of seafood, except for oysters.

“A lot of oyster beds are closed in Louisiana. Not because of any contamination but for pre-cautionary reasons. A lot of oyster beds are still opened, but since most commercial fishermen are working for BP, there are very few to harvest them. It’s the same for crabbers.”

He adds that people don’t understand how huge Louisiana is in oyster production.

“Louisiana produces approximately 40 per-cent of all the oysters consumed in this country. That’s a lot for another oyster-producing state to acquire. Texas is doing a decent job.”

For more information about how the oil spill is affecting fishing in Alabama, visit www.out-dooralabama.com/fishing/saltwater/DH.cfm.

Florida“There’s still a lot of good Gulf seafood to

enjoy,” says Justin Stark, chef at Finz Restaurant and Z Bar at Sandestin Golf and Beach Resort. “We’re still buying local fish that are of good quality.”

Stark says that everyone is taking the proper precautions, with waters being tested both visu-ally and chemically at areas closer to the spill.

“Many people don’t know that it’s only 25 percent of the Gulf closed. So, about 75 percent of the Gulf is opened, with a 5 to 8 percent buffer zone. There’s a lot out there to be caught.”

For more information, visit www.fl-seafood.com.


trends


( C o n t i n u e d o n p a g e 1 0 )

Endorsed Providers

Welcome!

The Endorsed Provider Program provides discounted goods and/or services to VHTA members in exchange for exclusive marketing and recognition. Please welcome the newest endorsed providers:

AmCorp Management Serviceswww.amcorpmanagement.com

ImageOne Uniformswww.imageoneuniforms.com

Who We Are!The Virginia Hospitality and Travel As-

sociation (VHTA) is the unified voice for the restaurant, lodging, travel and hospitality suppliers associations. The association creates value for members by promoting the legislative interests of the industry, providing cooperative marketing and educational opportunities and protecting free enterprise. Merged in 1993, the Virginia Restaurant Association, Virginia Hotel-Lodging Association, Virginia Travel Association and Virginia Hospitality Suppliers Association continue to evolve as “One Strong Voice for Tourism” throughout the common-wealth, better known as the Virginia Hospitality and Travel Association.

Brochure Distribution Programs

VHTA’s brochure distribution services continue to be effective, as proven by member-ship participation. Contracts are available for rest areas, regular distribution and go mobile signage.

Rest Area DistributionBlanket the state with your message and

reach the estimated 1.1 million tourists and travelers daily! VDOT estimates daily traffic volume ranges from 500,000 to 1,100,000 vehicles per day on Virginia’s interstate high-ways.

“VHTA’s exclusive Interstate Rest Area Program in just a few years has proven to be the most effective method of brochure distribu-tion ever initiated in Virginia.” —John Shaffer, Luray Caverns

Regular DistributionOur longest running brochure program has

also seen an enormous increase in brochure consumption. Participants are able to advertise in more than 400 rack locations throughout Virginia, including hotel/motel lobbies, gift shops, restaurants, etc.

Go Mobile MarketingOur brochure distribution vans travel the

highways and byways of Virginia’s interstate corridors five days a week, 52 weeks a year! Our Go Mobile Program offers our members various advertising options on our vans to provide your business with maximum exposure throughout the commonwealth.

14,000 impressions an hour are made by an ad/logo on a truck or van traveling U.S. interstates.

Large, full-color panels allow you the op-portunity to reproduce a print ad, brochure cover or outdoor board and take it mobile! Advertising space is limited and reserved on a first-come, first-served basis.

Contact VHTA at 800/552-2225 or [email protected] for more information.

VHTA ServSafe® Food Protection Manager Certification Training!

VHTA provides food safety training courses and certification exams designed to help you comply with local food safety and health regulations.

Class Schedule and LocationsAugust 30 - Virginia BeachSeptember 27 - RichmondOctober 4 - RoanokeNovember 8 - Richmond

If you have 10 or more employees, you are eligible to hold a private class.

Contact Rebecca Reamer, education, brochure, and marketing manager/Prostart coordinator, at [email protected].

Follow VHTA on Facebook and Twitter

Facebook and Twitter are great ways to share and discover what is happening at VHTA. Both are unique networking

tools that will help keep you con-nected with the latest VHTA news, updates and highlights. Be sure to find VHTA on Facebook and Twitter!


Upcoming EventsAugust 22-24VHTA Summer Board of Directors &Membership MeetingGrave’s Mountain LodgeSyria, Va.This meeting is intended to foster networking and interaction among fellow members as well as non-members.

October 3-6VA-1 ConferenceHosted by VHTA, VTC & VACVBRichmond Hilton Hotel & SpaRichmond, Va.This meeting is also VHTA’s annual meeting. The

2010 Outstanding Industry Awards banquet will be held during this event. You will also have the oppor-tunity to network and attend educational seminars on topics such as social media and industry trends.

October 6-7Mid-Atlantic Food, Beverage & Lodging ExpoBaltimore Convention CenterBaltimore, Md.EXPO is your best opportunity to connect your busi-ness to the region’s vibrant restaurant and hospitality industry. Mid-Atlantic Food, Beverage & Lodging EXPO is produced by the Restaurant Association of Maryland in partnership with the Restaurant As-

sociation Metropolitan Washington and the Virginia Hospitality & Travel Association.

January 24-25, 20112011 Legislative Meeting & CaféRichmond Marriott HotelRichmond, Va.Come hear all that VHTA has to offer, and help define the association’s legislative goals for the 2011 General Assembly session.

Be in the SPOTLIGHT!

VHTA is seeking member

news for our next Member

Spotlight! VHTA wants to

let the Southeast region know

what great things are happen-

ing within the commonwealth.

Please send any information

on your events, awards, rec-

ognition or other news to

[email protected]!

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IS YOUR RESOURCE TO HELP YOU RUN YOUR BUSINESS BETTER.

HELPS BRINg gUESTS TO YOUR PROPERTY!

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Not long ago the mention of a golf cart would bring up visions of bright green fair-ways, sand traps and people chasing after small white balls. But golf carts have come a long way and are now used for a wide variety of purposes. More and more golf carts are spotted as personal vehicles used to navigate small communities and neighborhoods. Busi-nesses are finding them to be an economical, environmentally friendly tool. Golf carts of various types can be especially useful in and

around hotels and resorts. They can serve as transportation options for guests or for staff and maintenance crews to move tools and materials.

Golf carts are now available in many shapes and sizes. There are the basic two- or four-passenger options as well as utility vehicles, which can have built-in platforms or beds and even go off-road. Burden carriers are built to accommodate heavier loads while still running on battery power rather than gas. There are also personnel carriers, which are like mini-buses that can carry up to six or eight passengers.

Work CartsBurden carrier type golf carts are ideal for

hotel and resort properties because they are ver-satile in function and able to get to places that traditional maintenance trucks cannot. They can fit on paths and walkways so maintenance and landscape crews can get to the spots where they need to work without parking and hauling their tools and supplies. Being electric, they are

also quieter and don’t produce fumes that can disturb guests.

Fun CartsAs on-site amenities continue to grow in

popularity, two- or four-passenger golf carts are a great way for guests to transport themselves around a hotel or resort property. They are easy to drive for most adults and allow the guests to transport their own bags and equipment from the room or cottage to the beach, pool or recreation area. Golf carts give guests a feeling of freedom and accessibility around a property. The larger the area, the more important it is for guests to feel that they can get to and from the places they want to be on their own without relying on set schedules for shuttles or trams.

Golf carts are an energy efficient, economi-cal solution to many transportation issues in and around a hotel or resort property. Whether they are used as a tool for hotel staff or offered as an amenity to guests, golf carts may be an innova-tive way to boost the bottom line.

Carts On the Go by Elaine Cappell ino



Attracting Families to Your Property:

Creating a Fun and Organized Kids’ Club

Within Any Budget


There’s a saying “If mama ain’t happy, ain’t

nobody happy.” But mama knows when it

comes to vacation, if the children “ain’t happy”

and having fun, then it’s time to load up the car

and chalk up the trip to an experience.

An experience no one wants to repeat anytime soon.

Family travel is a large niche, and everyone wants a piece of it. It’s a competitive market, and a free breakfast and/or a free in-room movie can get you only so far. To really stand out to the parents who make the reserva-tions and hand over that all-important piece of plastic at check-in, you need to appeal to the younger ones in the traveling party as well. After all, they are the ones who will be brutally honest in their assessments of where they stayed—not only to their parents (if it’s negative, you can mark them off your return guests list)—but to their parents’ friends and family members as well.

So, what can you do to ensure an enjoyable stay for all ages? Various things, depending on the size of your property, your budget and your creativity.

Of course, the most obvious one is creating a kids’ club.

No doubt about it, a club, whether it’s all day or a couple of hours, can be a major selling point to both the parents and children.

Let me rephrase that: A good, organized and fun kids’ club can be a win-win for everyone.

Before you sit down and work out a plan for a kids’ club, remember: Don’t look at this as a babysitting service because both parents and kids will expect more. As Cindy Richards, editor of travelingmom.com points out, when she uses a club for her kids, she wants them to do more than just sit around in a hotel room.

“One resort that does kids’ clubs well is Club Med,” she says. “The kids are active, in and out of the play room, in the water and playing in the sand on the beach, playing active, organized games or just playing outside.”

If your property isn’t resort-sized with a resort-sized budget, there’s no need to worry; you’re not out of the game. Use what you have around you.

College/Universities: Many kids’ clubs tend to be seasonal, so with that in mind, during the school year, let yourself and your property be known at the local col-lege or university. By this I mean working with the job

placement/internship office or the division that offers a hospitality and restaurant management degree to let them know what you have planned and what you need. You can offer students employment at the kids’ club as a part-time job or an internship. If you go the internship route, be sure to work with the college on what it requires—and get it in writing.

Local Organizations/Groups: Is there a local acting group, an orchestra or other organization that might be interesting to kids and their parents? Why not approach members of those groups to see if they can come in to provide learning sessions for the children. Perhaps a dancer or two from a troupe can lead a class in creative moment. Maybe a musician can come in and talk about his or her instrument and show how it is played. Have a naturalist in the area? Discuss with him or her the pos-sibility of organizing a hike to explore nature.

You can look at this as a great partnership, too. In return for their participation in your kids’ club, you can donate to these organizations and become one of their sponsors for the year, and you can offer to be their first-choice hotel when they have out-of-state visitors. Other partnership opportunities are sure arise as well.

Local Businesses: Reach out to local bakers and artists to host a project or two through your kids’ club. It doesn’t have to be anything elaborate. It can be an afternoon of decorating sugar cookies or creating a vaca-tion scrapbook. It’s a great way for children to flex their creative muscles and for you to support other businesses in your area.

The above suggestions can help make your kids’ club stand out and have the children begging to go and then return again next year. Of course, you can offer the basics as well, especially for some downtime, such as movies, games, toys and an art station.

So, you are brainstorming and starting to get some concrete ideas, which is great because now it’s time to discuss money or fees.

Once you’ve spoken with decision-makers at the three entities above, you can decide whether you want to charge parents an overall fee, and perhaps a small participation fee for activities, or offer the kids’ club at no charge and only request a fee to participate in certain special projects. Do a little research of your own to discover what com-petitors in your area or region are doing. Look at other properties comparable to your size as well. And don’t end it there: talk to parents and ask them the ballpark range of what they would pay for “x” at “y” property.

Alternatives to Kids’ Clubs

If your budget is

screaming for mercy and you

haven’t even brainstormed

any ideas yet, don’t give up.

Think about some low-

to-no-cost ideas. Have the

entire family participate in a

scavenger hunt or geocaching

event around/in the property.

Game nights are great, too.

As for prizes, they can be

a small gift basket or a gift

certificate for a meal at your

on-site restaurant or one

nearby. Make Friday or Sat-

urday nights outdoor movie

nights. Offer popcorn and/or

s’mores, and you’ve created

some great memories for

families. For many places, it’s

not all about the bells and

whistles; the simple things

can make quite an

impression as well.


When it comes to travel, people require only a few things: adventure and exploration during the day and a relaxing environment at their hotel so they can get a good night’s sleep. Depending on the traveler’s budget, hotels offer numerous amenities, ranging from the basics to luxury. Something of great importance but often not well thought-out or even ignored is this: Linens. Because you wouldn’t want your guests to bring their own pillows or sheets and you would like to provide “a sleep to remem-ber,” here are some ideas for you to take into consideration when you purchase linens for your hotel, bed & breakfast or guesthouse.

Always think quality when you purchase linens. “No matter the price or level of service, quality is the most important criteria. The linens must be manufactured to hold up to the rigors of institutional laundering,” says Tom DeLoca, VP of Hospitality Division of Sferra, a top linens company in New Jersey.

Barbara DesChamps, a fabrics expert, thinks comfort, longevity and maintainability are the top three qualities a hotel should consider. On the other hand, IKEA’s Gabriella Eitingon thinks temperature is critical to a good night’s sleep: “A lowered body temperature is a signal for the body to fall asleep, but feeling either too warm or too cool will cause waking during the night. The key is to find sheets, a comforter and pillows to ensure an even, comfortable temperature throughout the night. We all are familiar with the comfort of down, but there are high-quality synthetic and cellulose (derived from wood) fibers that offer the benefits of easy care, air circulation and excellent moisture wicking.”

Price is also paramount, according to DeLoca. “Even at the luxury level, linens are

near the bottom of the hotel owner’s buy list. Nonetheless, they want to offer their guests the best possible sleep experience, so pricing is extremely competitive.”

Although the “perfect sleep” is very subjec-tive and can’t really be guaranteed, DeLoca would offer Sferra’s 400 Thread Count 100% Pima Cotton Sateen sheets, pillow cases, duvet covers and shams. Except for the premium qual-ity sheeting, he would also provide numerous pillows, duvet insert and feather bed options: 100 percent down, feather and down or down alternative. DesChamps adds that “cleanliness and no offensive odor are important for linens,” and Eitingon says, “The ability for a guest to match their home sleep environment is really ideal. Small touches like propping beds with a variety of pillow styles or storing different pillow types in the guest closet are an easy way to help the visitor customize their sleep experi-ence. The same could be done by dressing the bed in layers with bed quilts or comforters. Colors can seem more ‘homey,’ but then you can’t use chlorine bleach in the laundry.”

Current Trends in LinensNew combinations of fibers in pillows and

comforters are helping people find their most comfortable sleep. It is not just about style. More and more, people are getting educated about linens and trying to find options that are functional for their sleeping situations. Cotton remains the most popular in sheets, but synthetic blends offer great ease of care. High thread count sheets are sought after and becoming more affordable for the buyer.

“Cotton or poly-cotton in a high thread count gives a smoother feel. Some of the higher count sheets have a satin or twill weave. This

makes them feel smoother, and it would be almost impossible to achieve those high thread counts with a flat weave,” says DesChamps.

However, the problem with those high thread count satins and twills is that they are also vulnerable to snagging. Before long, they can look shabby—and who wants that? The best choice is a fairly high thread count (about 300) in a flat weave of your chosen fiber.

According to DeLoca, bed runners (also called bed scarves) remain very popular. They add color to a room and protect the white bed-ding from being soiled by suitcases. “While we continue to see lots of color throughout interior designs, this year we have seen an infusion of more muted tones, including varying shades of gray,” says Eitingon.

Jacquard woven sheeting in white but with various patterns woven into the fabric provides a luxurious, custom look. Examples are the beautiful jacquard “geometric” pattern for the duvet covers at the Surrey in New York and a “wave” pattern for the Viceroy in Anguilla.

Triple sheeting is becoming more popular. Instead of a duvet cover, the duvet insert is “sandwiched” between a sheet on the bottom side (which touches the body) and another sheet on the top side. This top layer is often a heavier fabric, such as a matelasse. The advantages include cost savings over duvet covers, less expense to launder/iron and greater ease for housekeepers to set the bed.

Keep these trends and ideas from our linens experts in mind when you make your next purchase. After all, you don’t want your guests carrying in their own pillows in their suitcases!

Linens: Things to Consider Before You Buy by Thei Zervaki


TECNI-QUIP Industries—a manu-facturer and designer of “not-so-typical” hotel carts … announces two unique cart models: the waterproof and ultra durable TQ-800 linen transport model and the Clement Series Boutique or “petite” housekeeping cart model, just perfect for Florida, seaside or southeastern hotels and vacation properties.

The TQ-800 is a very durable cart designed for the transport of lin-ens (clean, soiled or both, in separate chambers) and/or housekeeping supplies via pushing, towing or on a delivery truck. A variety of shelving options are available to work with tasks—as well as custom shelving. Front may be sealed with a vinyl front cover with zippers or locking doors. Cart is available in many sizes and in a variety of solid colors or tropical patterns. Also, several towing hitch options are offered to work with all types of pulling vehicles.

The Clement Series “petite” cart is perfect for boutique or upscale hotels where using a smaller more attractive cart meets housekeeping and clients’ needs. Models are available in many lovely décor colors to blend with any interior—modern or traditional—waterproof collection bags are in tones to blend with the cart’s exterior color. Engineered to be very durable, and equipped with large wheels and cast-ers, these carts are VERY easy to push in corridors and also swivel into room or suites—truly a cart that will please your staff.

TECNI-QUIP’s cart specialist team listens to your ideas and situations—our goal is to help you to develop or select the perfect cart or team of carts for your housekeeping and linen transport

situation … For more information, please contact us at 800/826-1245, [email protected] or www.tqind.com.

Not–So–Typical But Very Helpful Hotel Linen Carts


s h m : f a c e o f h o s p i t a l i t y



As more hospitality groups tout their dreamy beds and

luxurious bedding, every hotel and resort faces the challenge

of creating a sleep experience that brings customers back

for a return stay. While the mattress may be the foundation

of a good night’s sleep, the bedding certainly enhances the

overall encounter. Therefore, make sure you have what it

takes to send your guests into a fulfilling slumber.

Hanging by a ThreadForget counting sheep; counting sheet threads is the way to a quality

snooze. “Thread count is very important to luxury clients,” says Kevin Brians, CEO and owner of The Brians Company in Tulsa, Okla., a full-service purchasing and logistics firm specializing in the hospitality and

the food and beverage service industries. “Even mainstream chains are looking at higher counts as well.”

After all, higher thread counts usually equate to a higher-quality sheet, which could lead to a better night’s sleep. “A comfortable night’s rest ranks very high (with guests), so having the right thread count and bedding is very important,” says John Power, rooms division director for Loews Atlanta Hotel in Atlanta.

So what is a thread count? Simply put, it’s the number of threads, both horizontal and vertical, contained in one square inch of fabric. The thinner the threads, the higher the thread count.

“Thread count is one of the most important factors when choosing a sheet,” says Angel Ojeda, housekeeping director of El Conquistador Resort, The Waldorf Astoria Collection in Fajardo, Puerto Rico. “From an operation’s point of view, the more thread count in a sheet, the longer washes it can withstand and the longer the sheet will last. From a guest’s point of view, the more thread count, the more luxurious the sheet and the better it feels when you lie down on it.”

Depending on the hotel or resort’s target clientele, sheet thread counts

Linens: Create a Sleep to Remember

by Karon Warren


can run from 180 to more than 400. “Anything over 180 is considered a high-quality linen,” says Scott Snipes, general manager of the Hyatt Regency Bonaventure in Weston, Fla., which uses a minimum 250 thread count. “You don’t want too high a thread count, because thinner threads would wear quickly, making it look old very quick.”

The industry standard is to use Egyptian cotton sheets, but Brians does see the trend in luxury pushing for more in its bedding. “Linens are going to be 400-plus (thread count), very plush, imported and continue to get better,” he says. “Everybody’s trying to stay competitive.”

When shopping for quality bed linens, Snipes says you’ll find a con-sistent product across the various brands and suppliers. Examples include Martex, Frette, Portico, 1888 Mills, Sysco Guest Supply and American Hotel Register. Snipes suggests looking for a company that stands behind its products. “You want someone that is just as proud of their products as you would be to put it in your guestrooms,” he says.

Brians says to be prepared to pay for good quality. “You’re going to pay a little more upfront, but it’s going to pay for itself tenfold, and you’ll get repeat customers. If people are not happy with your bed and they don’t sleep, they’re not coming back.”

Snipes agrees, but advises hospitality decision-makers to make smart choices. “Comfort level is of utmost importance,” he says. “Any time you can do that is a win. But be practical as well. Choose a product that can be sustained over time and will hold up well.”

Covered UpWhen it comes to bed covers, there seems to

be a general preference for a comforter rather than a bedspread with many mainstream and luxury hospitality groups. In fact, Brians says the majority of high-end properties use comforters with duvet covers. Power says the Loews Atlanta Hotel offers both comforters and duvets, and guests can choose which one they prefer.

On the other hand, a majority of economy hotels opt to go with bedspreads for their guest-rooms. Regardless of which choice a hotel or resort makes, the bottom line is the product should be a quality yet durable bed cover.

Many higher-end properties also choose to incorporate a blanket into their bedding. “The blanket is a little thinner for the South, a little thicker for up north,” Brians says. “It adds a little warmth but not as much as a comforter.”

At the El Conquistador Resort, The Waldorf Astoria Collection, blankets are seen as a necessity. “A blanket should always be used along with a bedspread,” Ojeda says. “Depending on your market segment, the blanket should be added between the second and third sheet on the bed followed by the bedspread. Some hotels will use a blanket over the second and third sheet and then add the bedspread.”

Having extra bedding components is another way to enhance the guest’s experience. “It gives the customers the option to control their own comfort,” Power says.

Controlling AllergiesAddressing consumers’ comfort has led many hotels and resorts to

stock up on hypoallergenic linens. “I think it’s become a more common practice, but I wouldn’t say it’s prevalent,” Snipes says. “Given the option, we do see more people going that route.”

In fact, many hospitality groups give guests the option to request hypoallergenic linens at the time of booking. For instance, at the Hyatt Regency Bonaventure, Snipes says the property has an e-concierge that guests can contact to request hypoallergenic linens.

Many properties also include a pillow outfitted with a hypoallergenic pillowcase in the guestroom. At the Loews Atlanta Hotel, however, the property uses hypoallergenic detergent and will wash the full bedding with it upon request. Like the Hyatt Regency Bonaventure, customers of the Loews Atlanta Hotel can request this option at the time of booking.

Final ThoughtsWhile most customers always have assumed their rooms will offer

comfortable beds, given the newfound attention bedding receives via advertising, count on guests to pay more attention to their temporary sleeping quarters. “If they don’t have a comfortable stay, it’ll be one of the first things we hear about now,” Power says.

However, at the end of the day, if a hotel or a resort uses quality linens and bedding in its rooms, it will be on par with its competitors. “A lot of the beds are designed the same, so there’s not a lot to add to the luxury of these beds,” Power says.

Linens C o n t i n u e d f r o m p a g e 1 7 Having extra

bedding components is another

way to enhance the

guest’s experience.


LEED Points and Your Brand: Why Both Should Work

Together“Many think of a building as just a place

to house things. Something that’s another capital expense,” says Nancy Walker, presi-dent of Walker Brand in Tampa. “Many don’t look at their building as a billboard.”

Walker says it is important to understand who is going to occupy the building, and value can be added to their experience.

“You want to create an experience where visitors to your building and/or property engage in understanding some aspect of your company.”

LEED points can help“When you’re applying for LEED certifi-

cation, there are all kinds of ways you can use the points. You need to determine if you want to use these points for efficiency only or to fit your overall design/brand as well,” Walker says, providing an example with her own building:

“We pride ourselves on being transpar-ent, so we added a glass facade that serves both as an energy-saving mechanism and reflective of our brand.”

She stresses not only looking at your sustainable renovations from an energy standpoint, but from an educational stand-point as well.

“You can get more mileage and more vis-ibility out of your changes by letting people know why you chose to do what you did, how it’s making a difference and how they can make a difference. It’s more exciting, and you’re engaging with the public.”

Another example Walker gives is the yel-low heart pine wood flooring throughout her building. It was made from 200- to 500-year-old reclaimed logs from the bottom of the Suwannee River.

“The storytelling opportunity is in-credible. People can see the floors and the photos showing how the divers salvaged from the river. We can talk about why it’s important to our company to have this par-ticular flooring. They find it fascinating and tell other people—a sort of tell it forward movement.”

Walker adds that these “little” touches (actually, none are little) add value to your property’s/brand’s story and show that you’ve put thought into the LEED points you’ve selected.

“Let’s say you decide one of your selected aspects should be a green roof. You decide to place it on a terrace area on part of the rooftop. You add greenery and native plants. Unless you tell someone about it, no one can appreciate it.”

She says to start looking through the lens differently. Instead of thinking only about how much you can save when implement-ing LEED points, look through the lens and think about how much you can grow your business when implementing LEED points.

“Work with your architect and engineer and discuss how you are going to efficiently grow your property,” Walker recommends. “Appreciate the charettes* and vision ses-sions to understand. Begin to look at it through the lens of your brand.” *Charette: an intense period of design activity; a collabora-tive session in which a group of designers drafts a solution to a design problem

Sustaining SustainabilityOne of the mistakes many managers

make when it comes to sustainability is they see it as a one-time thing, according to Tom Petty, partner, Anderson Kill & Olick P.C., and LEED-certified attorney in New York City.

“You spend the money and resources bringing your building up to LEED speci-fications, but then many go back to their old ways. This happens either when not following through, or using the same old

FAQspecial report

Go Wisely Into Sustainable Practices




FAQspecial report

purchase orders and contracts. Sustainabil-ity has to be a habit. It needs to be in all of your daily practices. You don’t want to be accused of ‘green washing.’”

In fact, you may want to go a step further and adopt a policy (term of operations) for sustainability.

“You want to be sure that all of the pro-grams are in place, and a checklist makes sure this is happening,” Petty explains.

He says it’s imperative that you bring ev-eryone in as well, from employees to guests to vendors to contractors.

With guests, techniques can be used to

motivate them by educating them about your sustainability practices and perhaps how they can use the same practices in their homes.

“It’s one thing to have recycle bins in all of the rooms and halls, but if no one is using them, you need to educate them on it,” Petty says.

When it comes to vendors and contrac-tors, Petty says it’s important in every con-tract and purchase order to explain why buy-ing a certain item meets your standards.

“If you’ve made a commitment to only purchase items that were made from sustain-able materials, put that in your contracts.

Let them know upfront. It helps to say, ‘We are committed to a green environment and for that reason, we are purchasing this certain item from you.’ This helps your legal department or lawyer in case something goes wrong.”

Petty ends with, “When it comes to sus-tainability, look at everything you and your employees are doing. Once you start on the path, the easier it becomes to continue.”

C o n t i n u e d f r o m p a g e 1 9


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SMOKY ROSE

This fabulous cocktail recipe is created by mixologist Gabriel Orta at the Delano Hotel on Miami Beach. The Smoky Rose cocktail blends Ron Abuelo Añejo with fresh lemon juice, agave nectar, apple cider and hints of fresh apple and rosemary. It makes for a refreshing year-round cocktail to sip on.

Ingredients:1-½ oz. Ron Abuelo Añejo¾ oz. lemon juice, fresh½ oz. agave nectar½ oz. apple cider4 to 5 chunks of apple1 rosemary sprig

Method:Muddle apple in shaker and pour in rest of ingre-dients. Shake and strain into a rocks glass filled with ice. Garnish with a sprig of rosemary and an apple slice.

Mixologist Gabriel OrtaThe Florida Room at the Delano HotelMiami, Fla.

Pensacola, Fla., Welcomes Margaritaville Hotel

On June 28, Jimmy Buffet returned home to the Gulf Coast for the grand opening of his Margaritaville Hotel (www.margaritaville- hotel.com) in Pensacola Beach, Fla.

“We are thrilled to be here,” comments Tamara Baldanza, marketing director.

An uneasy economy coupled with an envi-ronmental disaster may be an unusual time to open a new property, but Baldanza says it was the perfect time.

“We are here for the long haul. We’re glad to be here at this time to help support the community. And the community has certainly embraced us. It was important for us to open now and be a part of the area’s recovery.”

Baldanza says the property has many great features. The overall feature is that guests can have a relaxed experience inside—or a true Margaritaville experience outside—or both in the same day.

With 162 rooms and 24 suites, there isn’t a bad one to be had. The rooms overlook either the bay or the Gulf of Mexico.

Guests can expect a little of everything here. There’s an on-site restaurant, Frank and Lola Love Pensacola Café (and if you’re a true Buffet fan, you recognize that name from his 1982 song Frank and Lola) that serves Gulf Coast sea-

food. Land Shark Landing captures guests with live entertainment, activities, food and drinks. In fact, Baldanza says this hotel has been a surprise to everyone.

“It has taken on a life of its own. It appeals to the locals as well as to out-of-town guests.”

The property also has an outdoor pool with Tiki bar, plus an on-site fitness center and other quality amenities.

FROM THE BARby Apryl Chapman Thomas



suppORT supplIERs ANd CONTRACTORs ThaT SUPPORT yOU!

2010 BUyERS GUIDE—by category

ADVERTISING—MEDIA, MEDIA OUTLETS, SPECIALTY PRODUCTS (PLAQUES AND AWARDS)Great Minds, Inc .....................................................850/386-7401 AIR PURIFICATION SYSTEMSAmana Brand PTAC/Goodman Co. LP..............800/647-2982 AMENITIES, GUESTEssential Amenities.................................................800/541-6775 MicroFridge ..........................................800/637-7567, ext. 2640

ARCHITECTS, ENGINEERS, DESIGNERSLodgenet Interactive ..............................................605/988-1204

ART & MIRROR FRAMING & SUPPLIESPictures & Mirrors .................................................407/423-7011

ATTORNEYS-AT-LAW AND LEGAL SERVICESHospitality Solutions .............................................407/654-4600

BARS—ACCESSORIES, EQUIPMENT, SUPPLIESBenseron Technologies ..........................................866/620-2785

BEDS—FOLDING, PORTABLEBed & Bath Inc ........................................................239/404-4105

BROADCAST RECEPTION SERVICESLodgenet Interactive ..............................................605/988-1204

CABLE/SATELLITE TVLodgenet Interactive ..............................................605/988-1204 Lodging Star .............................................................888/259-6777 World Cinema Inc. .................................................800/944-9441

CABINETSEcowood Retail Displays ......................................800/452-1679

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CASH REGISTERSBenseron Technologies ..........................................866/620-2785

CHINAClassic Coffee Concepts ......................................800/937-4100

CLOTHING—BATHROBES, BLAZERS, UNIFORMSA-1 Textiles ..............................................................800/351-1819 Bed & Bath Inc ........................................................239/404-4105 Classic Coffee Concepts ......................................800/937-4100 COATINGS—PAINTS, SEALANTS, WATER PROOFINGValcourt Building Services ....................................800/222-9533

COMMUNICATION EQUIPMENT (NON-PHONE)Postec .......................................................................800/783-9413

COMPUTER—HARDWARE, INSTALLATIONS, SOFTWARE, WIRINGAgilysys .....................................................................800/241-8768Benseron Technologies ..........................................866/620-2785 Hotel Concepts ......................................................866/687-0040Postec .......................................................................800/783-9413

COMPUTERIZED—BACK OFFICE SYSTEMS, MANAGEMENT SYSTEMS, FOOD SERVICE SYSTEMS, INVENTORY, SALES TRAININGAgilysys .....................................................................800/241-8768Pinnacle Hospitality Systems ...............................800/771-7100 Postec .......................................................................800/783-9413

DATA MANAGEMENT—SECURITY, SERVICES, SYSTEMSBenseron Technologies ..........................................866/620-2785

DATA WAREHOUSING SYSTEMSPinnacle Hospitality Systems ...............................800/771-7100

DECOR & ACCESSORIESSEATING, AUDITORIUM AND THEATERChurch Chair® ........................................................800/331-5411 Pictures & Mirrors .................................................407/423-7011

DISPENSERS—NAPKINS, SOAP, TOILET PAPERCascade Tissue Group ..........................................800/246-0711

DISPLAY CASESEcowood Retail Displays ......................................800/452-1679

DISPLAY RACKS—CLOTHING, LITERATURE, SPECIALTYEcowood Retail Displays ......................................800/452-1679

ENERGY—ANALYSIS, AUDITS, CONSERVATION PRODUCTS, MANAGEMENT SYSTEMS, SUPPLIERS, PROPANE, NATURAL GASAmana Brand PTAC/Goodman Co. LP..............800/647-2982

ENVIRONMENTAL—ECO-HOTEL PRODUCTS, COMPLIANCE, SERVICE, TESTINGCascade Tissue Group ..........................................800/246-0711 Church Chair® ........................................................800/331-5411 Earthlinked Technologies ......................................866/211-6102 Ecowood Retail Displays ......................................800/452-1679Southeastern Laundry ...........................................800/522-9274

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EQUIPMENT, DRY CLEANING—PARTS, SERVICES, SYSTEMSCommercial Laundry Equipment Co. Inc ..........800/638-1869 Southeastern Laundry ...........................................800/522-9274

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EQUIPMENT, HOUSEKEEPING—CARTS, TOOLS, VACUUM CLEANERS (PARTS, REPAIRS, SALES)Bed & Bath Inc ........................................................239/404-4105 Chem-Trainer/Maxi-Movers ................................800/275-2436Lodging Star .............................................................888/259-6777 Tecni-Quip ...............................................................800/826-1245

Celebrating 75 Years: The King and Prince in St. Simons Island

“It all begins with the owners,” says Bud St. Pierre, director of sales and marketing, when talking about The King and Prince’s (www. kingandprince.com) 75th anniversary. “When you have nice people, it radiates through when they hire nice people, such as the general manager, who in turn does the same. It’s a ripple effect that’s passed on to the guests.”

And of course, a good location helps, he points out.

“The King and Prince is close to I-95, which is one of its key qualities, along with good service. No business can make it without a good location and a good staff. It doesn’t happen.”

St. Pierre also points to other things that separate The King and Prince from other properties.

“It’s the amenities of a property that help it to stand out,” he says. “It’s as simple as food service at the pool. For parents with small children, that’s a pretty big deal. They can enjoy their meal and still be close to the pool.”

The variety of the room product is another point.

“Our product is nice, with a variety of price options. There’s something for every budget and taste,” St. Pierre explains.

The property recently added the Royal Treatment Cottage, which features massage therapies and treatments just steps away from the ocean. There are future plans for a full-service spa.

“There’s some land for additions, and all kinds of things are being discussed.”

The King and Prince also renovated its golf course, located at the end of the island.

“We’ve brought the quality of golf to a higher level,” St. Pierre says.


SUPPORT SUPPLIERS anD cOnTRacTORS ThaT SUPPORT yOU!2010 BUyERS GUIDE—by category

EQUIPMENT, LAUNDRY—IRONS, IRONERS, IRONING BOARDS, STEAMERS, WASHERS/DRYERS, PARTS, SALES, SERVICEBed & Bath Inc ........................................................239/404-4105 Commercial Laundry Equipment Co. Inc ..........800/638-1869 MicroFridge ..........................................800/637-7567, ext. 2640Tecni-Quip ...............................................................800/826-1245Southeastern Laundry ...........................................800/522-9274

EQUIPMENT, MEETING ROOM—CHAIRS AND TABLE (MOBILE-FOLDING), PODIUMSChurch Chair® ........................................................800/331-5411

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EQUIPMENT, TELEPHONES—ADA-COMPLIANT (TDD,TTY), INSTRUMENTS, GUEST ROOMLodgenet Interactive ..............................................605/988-1204 Lodging Star .............................................................888/259-6777

EQUIPMENT, WATER—CONSERVATION, HEATERS, POOLS, RECLAMATION, SPASEarthlinked Technologies ......................................866/211-6102

FLOORING MATERIALS—DESIGN, INSTALLATION, SUPPLIES/MANUFACTURERBrintons USA ..........................................................678/594-9300

FOOD SAFETY—SYSTEMS, SUPPLIESBenseron Technologies ..........................................866/620-2785

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FURNITURE—ALL HOTEL/RESTAURANT, CHILDREN’S, OUTDOOR, POOL & PATIO, SPA, DESIGN, HEALTHCARE, METALChurch Chair® ........................................................800/331-5411Classic Coffee Concepts ......................................800/937-4100

HEATERS—OUTDOOR, WATEREarthlinked Technologies ......................................866/211-6102

HD TELEVISION, BROADBAND SERVICELodgenet Interactive ..............................................605/988-1204

HOUSEKEEPING—EQUIPMENT, STAFFING, SERVICES, SUPPLIESA-1 Textiles ..............................................................800/351-1819 Cascade Tissue Group ..........................................800/246-0711 Chem-Trainer/Maxi-Movers ................................800/275-2436Lodging Star .............................................................888/259-6777 Tecni-Quip ...............................................................800/826-1245Classic Coffee Concepts ......................................800/937-4100

HVAC—ANALYSIS, DESIGN, MANUFACTURER, SALES, SERVICE, SYSTEMSAmana Brand PTAC/Goodman Co. LP..............800/647-2982Earthlinked Technologies ......................................866/211-6102

HVAC—DUCTS, FILTERS, GRILLES, HUMIDITY CONTROL, OCCUPANCYAmana Brand PTAC/Goodman Co. LP..............800/647-2982

IN-ROOM—AMENITIES, HAIR DRYERS, HANGERS, IRONS, IRONING BOARDS, PERSONAL CARE PRODUCTS, TOILETRIESBed & Bath Inc ........................................................239/404-4105 Cascade Tissue Group ..........................................800/246-0711 Lodging Star .............................................................888/259-6777 Classic Coffee Concepts ......................................800/937-4100

IN-ROOM—APPLIANCES (COOK TOPS, MICROWAVE OVENS, RANGES, TOASTERS), RADIOS, TVSAmana Brand PTAC/Goodman Co. LP..............800/647-2982Lodgenet Interactive ..............................................605/988-1204 Lodging Star .............................................................888/259-6777 MicroFridge ..........................................800/637-7567, ext. 2640Classic Coffee Concepts ......................................800/937-4100

IN-ROOM—COFFEE & TEA EQUIPMENT & SUPPLIESLodging Star .............................................................888/259-6777 Classic Coffee Concepts ......................................800/937-4100

IN-ROOM–MOVIES, ON-DEMAND TV SERVICES, TV-INTERNET ACCESS, VIDEO GAMESLodgenet Interactive ..............................................605/988-1204

IN-ROOM—TELEVISION/SATELLITE SERVICESLodgenet Interactive ..............................................605/988-1204 Lodging Star .............................................................888/259-6777 World Cinema Inc. .................................................800/944-9441

IN-ROOM—TELEPHONES, INTERNET ACCESS TELEPHONE SYSTEMS, WIRINGLodgenet Interactive ..............................................605/988-1204 Lodging Star .............................................................888/259-6777 Classic Coffee Concepts ......................................800/937-4100

INSTALLATIONS—FF&ELodgenet Interactive ..............................................605/988-1204

EQUIPMENT, TELEPHONES—ADA-COMPLIANT INTERNET SERVICE PROVIDERLodgenet Interactive ..............................................605/988-1204

INVENTORY CONTROL EQUIPMENTAgilysys .....................................................................800/241-8768

KIOSK, SELF ORDERINGAgilysys .....................................................................800/241-8768

LAUNDRIES, COIN/CARD OPERATEDMicroFridge ..........................................800/637-7567, ext. 2640Southeastern Laundry ...........................................800/522-9274

LEGAL SERVICESHospitality Solutions .............................................407/654-4600

LICENSING—BUSINESS, HOTEL, PROFESSIONAL, RESTAURANTHospitality Solutions .............................................407/654-4600

LIGHTING FIXTURES/LAMPSLodging Star .............................................................888/259-6777 Classic Coffee Concepts ......................................800/937-4100

LINENS—BEDS, BEDSPREADS, BATHROBES, PILLOWS, SLIPPERSA-1 Textiles ..............................................................800/351-1819 Bed & Bath Inc ........................................................239/404-4105 Harris Pillow Supply ..............................................800/845-8240 Classic Coffee Concepts ......................................800/937-4100

LUGGAGE CARRIERS/RACKSBed & Bath Inc ........................................................239/404-4105 Lodging Star .............................................................888/259-6777

MANAGEMENT—BRAND, HOTEL/MOTEL, FRANCHISE, PROPERTYHospitality Solutions .............................................407/654-4600

MANAGEMENT—CONCESSIONS, F&B, RESTAU-RANTBenseron Technologies ..........................................866/620-2785

MANAGEMENT—INVENTORY SYSTEMSAgilysys .....................................................................800/241-8768

MANAGEMENT—LAUNDRY, LINENSA-1 Textiles ..............................................................800/351-1819 Harris Pillow Supply ..............................................800/845-8240

MANUFACTURERS—APPLIANCES, EQUIPMENTAmana Brand PTAC/Goodman Co. LP..............800/647-2982MicroFridge ..........................................800/637-7567, ext. 2640

MANUFACTURERS—APPLIANCES, EQUIPMENTMicroFridge ..........................................800/637-7567, ext. 2640

MANUFACTURERS—CLOTHING, FABRIC, LINENS, PILLOWS, TEXTILESA-1 Textiles ..............................................................800/351-1819 Bed & Bath Inc ........................................................239/404-4105 Harris Pillow Supply ..............................................800/845-8240

MINIBARS, IN-ROOM—EQUIPMENT, SERVICES, SUPPLIES, INVENTORY SYSTEMSMicroFridge ..........................................800/637-7567, ext. 2640

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SUPPORT SUPPLIERS anD cOnTRacTORS ThaT SUPPORT yOU!2010 BUyERS GUIDE—by category

POINT OF SALES SYSTEMSAgilysys .....................................................................800/241-8768Benseron Technologies ..........................................866/620-2785 Pinnacle Hospitality Systems ...............................800/771-7100 Postec .......................................................................800/783-9413 PROGRAMMING—CABLE TV, BROADCAST TV, ON-DEMAND, SATELLITE TVWorld Cinema Inc.. ................................................800/944-9441

PROPERTY MANAGEMENT SYSTEMSAgilysys .....................................................................800/241-8768Hotel Concepts ......................................................866/687-0040Postec .......................................................................800/783-9413

PUSH CARTSTecni-Quip ...............................................................800/826-1245

RESERVATION SOFTWARE/SYSTEMSAgilysys .....................................................................800/241-8768Hotel Concepts ......................................................866/687-0040Pinnacle Hospitality Systems ...............................800/771-7100 Postec .......................................................................800/783-9413

SAFES—HOTEL, IN-ROOMMicroFridge ..........................................800/637-7567, ext. 2640

SEATING SYSTEMS, COMPUTERIZED AND ELECTRONICPinnacle Hospitality Systems ...............................800/771-7100

SEATING, AUDITORIUM AND THEATERChurch Chair® ........................................................800/331-5411

SEATING, FOOD COURTChurch Chair® ........................................................800/331-5411

SERVICES—ADVERTISING, MARKETING, PUBLIC RELATIONS, PUBLISHINGGreat Minds Inc ......................................................850/386-7401

SERVICES, FINANCIAL—BANKING, CHECK-ING, CREDIT CARDS, EQUIPMENT FINANCING, INVESTMENTS, MORTGAGESPinnacle Hospitality Systems ...............................800/771-7100

SERVICES—FRANCHISE AGREEMENT AND TERMINATION NEGOTIATIONSHospitality Solutions .............................................407/654-4600

SERVICES—MOLD/MILDEW CONTROL & REMOVAL, ODOR CONTROLACM Engineering & Environmental Services ...800/234-8435

SERVICES—RECYCLING, WASTE MANAGEMENT, WATER RECLAMATIONChem-Trainer/Maxi-Movers ................................800/275-2436

SERVICES—SATELLITE TELEVISIONLodgenet Interactive ..............................................605/988-1204 World Cinema Inc. .................................................800/944-9441

SUPPLIES—BATHROOM, CLEANING, LAUNDRY, LINENS, MOLD/MILDEW, ODOR CONTROL, PEST CONTROL, SANITATIONA-1 Textiles ..............................................................800/351-1819 Cascade Tissue Group ..........................................800/246-0711

Chem-Trainer/Maxi-Movers ................................800/275-2436Harris Pillow Supply ..............................................800/845-8240

TRAINING PRODUCTSNew Markets International ..................................207/781-2019

WALL COVERINGS/WALLPAPERHatchett Hospitality ..............................................800/783-5980

WINDOW COVERINGS—BLINDS, DRAPERIES, SHUTTERS, STORM PROTECTION, TREATMENTSHatchett Hospitality ..............................................800/783-5980

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A-1 Textiles & Hospitality ProductsP.O. Box 5259Chatsworth, CA 91313Toll Free: 800/351-1819Fax: 800/453-0952Contact: Linen [email protected] NationwideNew Charlotte Warehouse – 5 Ship Points Six Distribution Centers Nationwide. A-1 Textiles has become the “linen expert.” A-1 offers a full line of Golden Mills products including towels,blankets and now the Golden Square Bed Coordinates. We offer mid-range to top of the line products to please your budget and your quest. Call today!

Agilysys Inc.11545 Wills Road, Suite 101Alpharetta, GA 30009Toll Free: 800/374-4783Phone: 770/[email protected] www.agilysys.com/hospitality Serving Nationwide and InternationallyAgilysys develops powerful technology solutions that manage all aspects of hospitality operations, including property management, point-of-sale, inventory and procurement, spa, golf, document management and more. Our integrated solutions are instrumental in streamlining your operations and enhancing your profitability. Brand names include LMS, Visual One, Stratton Warren, InfoGen-esis, Eatec and DataMagine.

Amana Brand PTAC/Goodman Co. LP1810 Wilson ParkwayFayetteville, TN 37334Toll Free: 800/647-2982Phone: 931/438-3521Fax: 813/661-0152Contact: Tom [email protected] Nationwide and InternationallyIn-room property wide HVAC and energy manage-ment solutions

Bed & Bath Inc. 678 Bald Eagle Drive Marco Island, FL 34145 Phone: 239/404-4105 Fax: 239/394-7745Contact: John P. Berg, [email protected] www.bed-bath.comServing InternationallyBed & Bath supplies hotel products for the hotel’s bedroom and bathroom. Visit www.bed-bath.com for an updated product portfolio and price indications.

Benseron Technologies2626 Tamiami Trail East, Suite 4Naples, FL 34112Toll Free: 866/620-2785Phone: 239/963-1888Fax: 866/335-0464Contact: Onur Haytac, [email protected] NationwideBenseron is an integrated business solution company offering point of sale (POS), surveillance systems (DVR) and voice over IP (VOIP) services in convenient packages that are affordable and easy to implement.

Brintons USA1000 Cobb Place Boulevard, Building 200Suite 200Kennesaw, GA 30144Phone: 678/594-9300Fax: 678/594-9301Contact: Scott Ivins, [email protected] InternationallyBrintons 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 com-mercial and residential markets. Services include lifecycle cost planning, design services, layouts/estimating and installation and maintenance expertise.

Cascades Tissue Group 148 Hudson River Road Waterford, NY 12188Toll Free: 800/246-0711Fax: 518/[email protected]/tissuegroup/afhServing Nationwide and InternationallyCascades North River® 100% recycled products (napkins, towels, bath/facial tissue, wipes) have more enviro certifications than competitive brands: Processed Chlorine free®, Green Seal® and Ecologo™.

Church Chair®

7007 New Calhoun Highway NortheastRome, GA 30161Toll Free: 800/331-5411Phone: 706/235-0115Fax: 706/291-9277Contact: Kim Smartkim@churchchair.comwww.churchchair.comwww.hospitalityseating.comServing Nationwide and InternationallyU.S. manufacturer of 99% recyclable chairs for hotels and restaurants. Many quality models to choose from in your choice of frame color and fabric for dining, in-room, lobby, conference areas. Ask about FREE Sample Chair Program.

Classic Coffee Concepts1016 Montana DriveCharlotte, NC 28216Toll Free: 800/937-4100Phone: 704/596-3661Fax: 704/596-3112Contact: Victor Kung, [email protected] www.classiccoffeeconcepts.comWe supply in-room coffee, condiments, condiment kits, cups, brewers for hotels, restaurants and mobile vending services. For more information visit www.classiccoffeeconcepts-usa.com to see products we offer.

Commercial Laundry Equipment Co. Inc.1114 53rd Court SouthWest Palm Beach, FL 33407Toll Free 800/638-1869Phone: 561/848-0054Fax: 561/882-4984Contact: Bob Hensel, Presidentbhensel@commerciallaundryequip.comwww.commerciallaundryequip.comServing FloridaUniMac & Braun washers/extractors, dryers, ironers and folders. Largest selection of new, re-furbished and used laundry equipment in Florida. Providing equipment, parts and service for the hospitality industry since 1969.

Earthlinked Technologies Inc. 4151 South Pipkin RoadLakeland, FL 33811Toll Free: 866/211-6102Phone: 863/701-0096Contact: Joe [email protected] Nationwide and InternationallyEarthlinked® Water Heating delivers up to 75% EPA-verified energy cost savings to large hot water users by preheating up to 2,500 gallons per day for lodging, restaurants, laundries and pools.

Ecowood Retail Displays P.O. Box 96Mount Shasta, CA 96067Toll Free: 800/452-1679Phone: 530/926-1786Contact: Colette Georgeecowood@plexuspacific.comwww.ecowooddisplays.comwww.bgreenhangers.com Serving Nationwide

SUPPORT SUPPLIERS anD cOnTRacTORS ThaT SUPPORT yOU!2010 BUyERS GUIDE—alphabetized listing

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Reclaimed, recycled, responsible. Pioneers in the reclaimed wood industry for over a decade, we use a combination of reclaimed and sustainable products to create our distinctive planet-friendly retail displays, point of purchase displays and reception/cash wrap systems. The character-rich wood adds value to your merchandise and enhances your environment. Businesses that choose to use our displays make a statement about their company’s values and expose their customers to the concept of reuse and conserva-tion. Choose from our stock designs of floor fixtures, shelving and cabinetry, or send us your specifications for custom fixtures.

Essential Amenities Inc.208 Passaic AvenueFairfield, NJ 07004Contact: Michael Ware, Presidentmichael.ware@essentialamenities.comwww.essentialamenities.comServing NationwideEssential Amenities – Our Brands and Your Guests … PERFECT TOGETHER. Essential Ame-nities is a prestigious amenity company based in Fairfield, N.J. It services a range of establishments including intimate bed & breakfast inns, small hotel chains, luxury hotels, resorts, spas, airlines and cruise lines in the United States and around the world. The company’s current product line includes Ecru New York, Joseph Abboud, Poggesi of Italy, Hermes Paris, Dickens & Hawthorne Australia and the newest product line, Tommy Bahama, introduced in August 2009. Attention to detail and a flair for the innovative are what set Essential Amenities apart from the competition. Visit www.essentialamenities.com for a complete list of products and services. Essential Amenities’ products are environmentally sensitive and earth friendly. They are not tested on animals, contain no dyes and are packaged in recyclable plastic.

Harris Pillow Supply 3026 Trask ParkwayBeaufort, SC 29906Toll Free: 800/845-8240Fax: 843/846-4196Contact: [email protected]

Serving NationwideQuality-conscious hotels, motels, resorts, inns and institutions go to Harris Pillow Supply, manufacturer of high-end pillows as well as the environmentally friendly Pillow-Vac©, a machine used by hotels to renovate their pillows on site, eliminating pillow replacement cost and reducing old pillow deposits in landfills.

Hospitality Solutions12830 Jacob Grace Court.Windermere, FL 34786-5711Phone: 407/654-4600Fax: 407/654-4601Contact: Steve Belmonte, President/[email protected] Nationwide and InternationallyFranchise Termination & New Agreement Negotiations * Expert Witness * Mediation* Litigation Support

Hotel Concepts1389 Peachtree Street NE, Suite 320Atlanta, GA 30309Toll Free: 866/687-0040Phone: 404/687-0040Fax: 404/687-0041Contact: Jason [email protected] InternationallyHotel Concepts develops, installs and supports lead-ing-edge software for the hospitality industry. Products include IDPMS Front Office, IDCRS, RezExchange, Banqueting, AR, Sales and Mailing Wizard.

Lodging Star14839 Proctor AvenueCity of Industry, CA 91746Toll Free: 888/259-6777Phone: 626/333-4100Fax: 626/333-4116Contact: Victor [email protected] Serving InternationallyLodging Star – USA is your one source for all your hospitality needs. Please visit www.lodgingstar-usa.com to see the entire line of products we offer.

Lodgenet Interactive3900 West Innovation StreetSioux Falls, SD 57107Phone: 605/988-1204Fax: 605/988-1511Contact: Casey C. Flynn, Regional Sales [email protected] NationwideLodgeNet’s professional Solutions Group is a

team of professionals with more than 150 years of combined experience bringing you HD and broadband services, TV installations, public area cable service, rewiring, system planning and design, project management, financing and extended warranty on wiring and TV sets.

MicroFridge® 10 Walpole Park SouthWalpole, MA 02081 Phone: 508/660-9200 Toll Free: 800/637-7567, ext. 2640Contact: John Finnegan, Sales [email protected] www.microfridge.com Serving NationwideMicroFridge® in-room refreshment centers are more than a microwave on top of a refrigerator. Designed for the hospitality industry, our patent-ed Safe Plug® technology limits electrical draw to reduce the risk of circuit overloads. Energy Star® rated models are available. Backed by a superior 10-year warranty and on-site service.

Pictures & Mirrors International3450 Vineland RoadOrlando, FL 32811Phone: 407/423-7011Fax: 407/423-1470Contact: Terri Vance, Corporate Sales Directorterriv@picturesandmirors.comwww.picturesandmirrors.comServing Nationwide and InternationallyManufacturer of framed art, mirrors, artificial flo-rals and trees and decorative accessories. 20,000 sq. ft. showroom. Professional design assistance. Local delivery or worldwide shipping available.

Pinnacle Hospitality Systems2001 West Cypress Creek RoadFort Lauderdale, FL 33309Toll Free: 800/771-7100Phone: 954/938-8870Fax: 954/938-8875Contact: Don Potter, [email protected] AL, FLPositouch/Dinerware restaurant point-of-sale systems and liquor control systems. Local service and support in Birmingham, Pensacola, Tampa, Orlando, Jacksonville and Fort Lauderdale.

Postec Inc.1125 Northmeadow Parkway, Suite 114Roswell, GA 30076Toll Free: 800/255-2143Phone: 678/424-4000Fax: 678/424-4004Contact: Alan Wright, VP [email protected] AL, FL, GA, NC, SC

Postec Inc. is a leading provider of point-of-sales systems to the Southeast United States. Our partnering approach to business provides a high level of integrity and service to our customers.

Southeastern Laundry1105 Shana Circle, Suite IMarietta, GA 30066Toll Free: 800/522-9274Phone; 770/928-0080Fax: 770/928-3263Contact: Joe [email protected] Serving GA, FL, ALSoutheastern Laundry Equipment Inc. has been in business since 1976 and operates throughout Georgia, Florida and Alabama providing consult-ing sales, service and parts.

Tecni-Quip960 Crossroads BoulevardSequin, TX 78130Toll Free: 800/826-1245Fax: 830/401-0600Contact: Jo Beth Reilly, VP, [email protected] Southeast USA and InternationallyTECNI-QUIP listens to your requirements and day-to-day housekeeping dilemmas—we provide carts that will deliver solutions. TQ offers a variety of models for every type of imaginable situation: linen delivery, outdoor transport, room makeup, recycling, pool towels, appearance or group of these topics. You know your operation best and can select a model/size or contour one to meet any requirements.

Valcourt Building Services4695 18th Street EastBradenton, FL 34203Toll Free: 800/222-9533Phone: 941/747-7277Fax: 941/747-4890Contact: Leta Hardy, Director of Sales & [email protected] Southeast USAValcourt Building Services is a recognized leader in providing waterproofing and restoration




solutions to the hospitality industry. We offer value engineered solutions for your building’s exterior and parking structure, including seal-ant remediation, wet glazing, protective and architectural paints and coatings, stucco and concrete repair, deck coatings and parking structure repair.

World Cinema9801 Westheimer Road, Suite 409Houston, TX 77042Toll Free: 800/944-9441Phone: 713/266-2686Fax: 713/266-1852Contact: Keith Fogt, VP of Sales and Marketingkeith.fogt@worldcinemainc.comwww.worldcinemainc.comServing NationwideWorld Cinema Inc. is the leader in High Defini-tion (HD) Free to Guest Satellite Television for the hotel industry, serving more than 4,400 hotels. World Cinema offers a complete satellite equip-ment installation with no capital outlay, using a nationwide network of local technicians.



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Great Minds, Inc. develops creative graphic solutions for new and existing companies and associations.Based in Tallahassee, our creative team has exceeded the expectations of clients across the United States.

With a personal touch, we demonstrate our talent—keeping the image of our clients as our focus.Whether it is a new image you are looking for or a promotion to boost slowing sales, Great Minds is dedicated to creating for you.

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Hotel Duval Joins Marriott International’s Autograph Collection

It’s an honor that’s not bestowed on many properties; in fact, Hotel Duval in Tallahassee, Fla., has become only the 11th hotel worldwide to join Marriott International’s Autograph Col-lection.

“We are very excited and thrilled to be a part of the Marriott family,” says Mark Bauer, gen-eral manager. “It’s great to be mentioned in the same breath with the other fantastic properties. We worked very hard to get ourselves to this point and were very honored to be considered.”

The vetting process included an advance strike team to make sure the property met the basic qualifications, and that was followed by the actual Marriott team for its review.

According Bauer, once a property is in, it is in, with an annual assessment to make sure all standards are being met.

Even as part of the Autograph Collection, the property retains its autonomy.

“We’ll still offer the highly specialized service that customers are familiar with,” assures Bauer. “Being a part of the collection ampli-fies our own brand within reach of Marriott Rewards members.”

Bauer adds that being part of the Auto-graph Collection provides exposure in areas the property couldn’t reach as a standalone boutique hotel.

“This opens up new markets.”

Add Another One for Moe’s Original BBQ

Who said the number 13 is unlucky? Definitely not Moe’s Original BBQ. This Colorado-based restaurant with strong Alabama ties has bucked the trend during an uncertain economic period by opening its 13th restaurant, in Huntsville, Ala.

“The timing was right,” says Mike Fernandez, one of the three founders. “It’s a great job market, and we found an affordable venue. We have a great product.”

And that product is freshly smoked meat.Established in 2001 with the opening of the Vail, Colo., store, Moe’s implemented the fire-roast

technique taught by Tuscaloosa, Ala., barbecue legend Moses Day.“We’re not a regular barbeque joint,” comments Fernandez. “We’re more of a meat and three.

We offer fresh sides with our entrees. And it helps that our meal prices are on the right side of the economy.”

And Moe’s Original BBQ isn’t slowing down, either. There are plans in 2010 to open stores in Atlanta, Ga.; Asheville, N.C.; and two more in Colorado.


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SEPTEMBER 201012-14 Florida Restaurant & Lodging Show, Orlando, Fla. A complete learning experience that improves your business throughout. From new products to new tricks of the trade to gold-standard foodservice education, you’ll gain real-world solu-tions you can apply to your business immediately. www.flrestaurantandlodgingshow.com

OCTOBER 20106-7 Mid-Atlantic Food, Beverage and Lodging Expo, Baltimore, Md. Features local, national and international manufacturers, distributors and brokers with samples and demonstrations of food, bever-ages and services for sale to the region’s hospitality industry. Featuring special events, speakers and free admission for foodservice professionals! Must be 21 to attend. www.midatlanticexpo.com, 410/290-6800 or [email protected]

6-8 Cornell Hospitality Research Summit, Cor-nell Campus, Ithaca, N.Y. Faculty, corporate partners and other industry leaders will work together to develop new ideas, theories and models that improve strategic, managerial and operating practices. www.hotelschool.cornell.edu or [email protected]

11-14 HFTP Annual Convention & Tradeshow, San Diego, Calif. Provides high-quality education, networking opportunities, a trade show and great social activities. The education program consists of inspirational general sessions and industry-relevant concurrent sessions covering current topics and trends. 800/646-4387

12-13 Distressed Hotel Summit, Washington, D.C. The summit will present topics by industry experts including: Foreclosures/distressed hotels and what options may be available; Management agreements; Financing strategies and updates; and Franchise issues including renegotiations, contracts and the cancellations of flags. www.distressedhotel-network.com, 216/706-3770 or [email protected]

NOVEMBER 201013-16 International Hotel/Motel & Restaurant Show, New York, N.Y. You’ll find yourself sur-rounded by leading companies eager to share the latest products and services that will set your property apart and help you turn greater profits. A compre-hensive seminar program will offer valuable insights to overcome challenges and to prosper. www.ihmrs.com, 914/421-3237 or [email protected]

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