Canadian Lodging News - July 2013

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LodgingNews July 2012 Vol. 10 No. 6

C A N A D A ’ S

L O D G I N G

B U S I N E S S

N E W S P A P E R

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Hotel Elan offers impressive functionality

By Colleen Isherwood, Editor CALGARY—Two years ago, it was an apartment building called Connaught Manor. But renovations began in August 2011, and on June 9, the first hotel guests moved into the 62-suite Hotel Elan, property number 100 in Choice Hotels’ Ascend Collection.

The hotel owners were motivated to join the Ascend soft brand due to the marketing exposure offered by the Choice organization, says Sarah Webb, director of marketing.

“We didn’t want to join a full brand. We wanted to make our own day-to-day decisions, and have the independence to develop our own hotel brand,” she notes.

Choice’s loyalty program also contributed to the decision to join Ascend.

The private ownership group developing the hotel has two other hotels that are fully independent—the Nuvo Hotel Suites, another former apartment building which was renovated five years ago, and Centro, a boutique motel in Calgary.

Smart technology

Canada Post Publications Mail Agreement No. 40010152

Hotel Elan exterior. Inset: General manager Lewis Shaw.

Hotel Elan has paid detailed attention to the functionality of its meeting

rooms. The Summit Meeting Room has a touchscreen smart board that enables presenters to hook up their laptops to the screen. They can write notes on the screen and then save them to their laptops.

Soundproofing is also important.

Hotel Elan has 1.5 more layers of soundproofing than the average hotel, Webb says.

There’s also a portable videoconferencing unit. Forty-one of the hotel’s suites have meeting tables—those in the one-bedroom suites seat four and two-bedroom units can accommodate six people at a meeting table.

The hotel also offers complimentary calls to more than 70 countries worldwide.

Even the vending machines are unusual, offering fresh smoothies, juice shots, popcorn, almonds and organic ginger ale. “It’s affordably priced with a healthy selection of items—$5.50 is the price of the most expensive item,” notes Webb.

Hotel Elan has PVR in every room so that guests can record their favourite shows. There are both wired and wireless connections so they can connect their laptops to the optic HDTV from Telus.

Continued on page 3

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New roles at IHG’s Canadian office

Angela Xavier describes her new position and the developments she and Jo Allan see on the horizon for IHG in Canada.

ORHMA and OAA join forces in Ontario

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Two Ontario hotel associations will join together as of Aug. 1.

Longtime OAA stalwarts, the Gravel family, wish them well.

Canadian technology scores at HITEC 2013

By Larry Mogelonsky, P. Eng. MINNEAPOLIS, MN—Some 18 Canadian companies were represented at this year’s HITEC trade show held last month in Minneapolis, a record for Canadian exhibitors. Since 1994, this annual event showcases the latest in technology for the hospitality industry. Apart from the seminars, the exhibit floor offered attendees the opportunity to receive handson demonstrations and learn more

about how technology can enhance operations and profitability.

For suppliers, HITEC provides a means of meeting current customers, as well as generating new leads.

“HITEC is the ‘COMDEX’ of our industry.” noted Saar Fabrikant, CEO of B4Checkin of Halifax, “The show has paid off handsomely for us in the past, and this year has continued to show positive results.”

More HITEC photo coverage can be found on page 20.

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New directions—Pacrim and Driftwood HALIFAX, NS—Glenn Squires, CEO of Pacrim Hospitality Services, spent the better part of a year travelling internationally as chair of the IHG Owners Association, and it changed his view of the world.

“I made a decision to do two things: first, to enjoy the year; and second to use the year to transition the company,” he said.

During his year as chair, from October 2011 until October 2012, Squires met hundreds of hotel owners from around the world, and was presented with a lot of opportunities.

“There is such a diversity of owners, from individuals to sovereign wealth funds to royalty,” he said.

It’s no accident that Pacrim announced last month that it would participate in a joint venture with Driftwood Hospitality Management.

The company is no longer focusing mainly on the Canadian market, but is also looking at the U.S., South America, Central America, and the Middle East.

The Driftwood/Pacrim international joint venture is expected to represent nearly $100 million in hotel real estate. It will target 100- to 300-room full-service and extended stay properties across Canada, the U.S. and select foreign markets. “[Driftwood and Pacrim] are philosophically

similar,” said Squires. Pacrim’s interests in the U.S. in the medium term are focused more on acquisition than development. “We have three hotels in the U.S., and if we increase that platform, it makes sense to partner with someone who has the infrastructure on the ground.”

Brian Quinn, Driftwood’s executive vice president of development has similar sentiments. “Through this partnership, Driftwood is able to enter the Canadian market at an aggressive pace, further leveraging our flexibility and seizing strategic opportunities in real-time,” he said in a release.

Together, the companies have 13,000 rooms with 5,000 employees predominantly in Canada and the U.S. “Our experience is on this side of the border,” Squires said.

While Pacrim has concentrated on limited service properties such as Super 8s and Hampton Inns over the past 10 years, Squires’ roots are in full service, and he would like to go back to having more of these types of properties. “There are not a lot of them being built and the barriers to entry are higher,” he noted.

He also sees a role for extended stay properties, particularly in the economy sector. “We have the only Candlewood in Canada and there’s a wide open market in Canada for that product,” he said.

With three properties already in the pipeline, the Driftwo o d / Pa c r i m JV will initially target new-build developments in several of Canada’s emerging areas, including: o Kingswood, Fredericton, NB o Bedford/Halifax, NS o Argentia, NL Glenn Squires o St. John’s, NL o Goose Bay, NL o Golden, BC International deals are also underway for Pacrim and Driftwood.

Pacrim has recently entered agreements for the development of a 250-room InterContinental Hotel at Muscat Hill Golf and Country Club and a luxury seaside resort in Muscat, Oman.

In addition Squires noted that Carlos Rodriguez, executive vice president of Driftwood is looking at properties in Costa Rica.

Best Western: Extended stay update Mark Williams, Best Western

TORONTO—“Everybody wants a piece of the extended stay market,” said Mark Williams, vice president, North American development for Best Western, on a recent trip to Toronto.

Not just for the oil fields Extended-stay properties are not just for areas like Fort MacMurray, AB, which are known to attract transient workers.

They’re also going into city centres, where white-collar businesses are transferring or training employees. Those employees don’t

want to be dining out for breakfast, lunch and dinner on a long-term basis.

“They can operate as hotels with enhanced rooms—guests can treat them more like a second home,” Williams said.

Last year, Best Western announced an extendedstay prototype that could comprise as few as 20 rooms or all of the rooms in a hotel.

There’s a lot of flexibility in the design.

Best Western already has a 150-room full service hotel under construction in Fort MacMurray, where all the rooms are extended stay.

“We’re gearing towards managers of oil and gas companies,” Williams said.

A limited number of Best Western properties already have extended stay components, including Best Western PLUS Hospitality House in Manhattan, which is essentially a 37-room apartment building with bedrooms, living rooms and kitchens. In Myrtle Beach, there’s a Best Western on the beach with an apartment

component that is great for families.

“We have the product, but we haven’t had a prototype. We want to bring [the prototype] out as a Best Western PLUS, as a solid upper midscale market offering,” Williams said.

The growth potential for extended stay is strong in Western Canada. There is some interest in Atlantic Canada because of the oil and gas there, and there is interest in Ontario as well.

Canadian market appreciated Canada has an advantage, because financing for Best Western properties has always been very low, and construction did not slow down as much as it did in the U.S. “We are very appreciative of the Canadian market,” Williams noted.

Best Western currently has 13 properties in the pipeline. The majority are new construction properties in Alberta and BC. The next property slated to open is in Rivière du Loup, QC. It’s Best Western PLUS—“almost a PREMIER,” said Williams. It will likely be Best Western’s 200th property in Canada.

Kong continues at the helm In other Best Western news, president and CEO David Kong has extended his contract and will continue to lead the brand through 2018.

The announcement comes on the heels of Kong receiving a prestigious industry award.

Hotel Elan caters to business clientele Continued from page 1

With easy access to the restaurants on 17th Ave. and to 11th Street, a main artery downtown, Hotel Elan caters mainly to a business clientele. Business clients include executives from the oil and gas industry, IT firms, engineering companies, law offices and the film industry.

“But on weekends, it’s good for romantic getaways, family vacations and girls’ weekends,” says Web. There are kitchens in 14 of the suites, including induction ovens, stovetops and fridges, and all rooms have microwaves.

Seven two-bedroom suites feature private fitness areas with bikes, yoga mats, floor-to-ceiling windows, small TVs and resistance bands to

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aid in workouts.

Bedrooms have a Italian-designed open concept closets—“so that people don’t forget things in drawers,” says Webb.

Thoughtful space planning “We put a lot of thought into how people use the space, and tried to meet their needs. There are plenty of plugs in the headboards, and side lamps as well as dedicated reading lights. And you can turn off all the lights with one switch.”

Rates range from $170 to $250 on weekends, and from $220 to $400 on weekdays.

“We are really optimistic and excited,” Webb says. “We’re the first hotel just off 17th Avenue and we’re thrilled to be here.”

Sarah Webb, Hotel Elan’s director of marketing

NEWS

BRIEFS

Austrian hotel seeking jester VIENNA—A hotel in Austria is seeking a modern-day court fool and looking for extroverted and musically talented applicants.

The Rogner Bad Blumau in the province of Styria will pay the jester 1,400 euros a month, according to reports, and is welcoming creative costumes to the job interview.

The hotel’s director, Melanie Franke, told the Austrian Times she was looking for someone creative and fun.

“At the royal courts, jesters were a luxury that kings allowed themselves,” she said. “Today, the client is king.”

The hotel was designed by famed Austrian artist Friedensreich Hundertwasser and Franke said a jester would fit its hotel’s colourful appearance.

Hotels.com Club Sandwich Index shows price changes TORONTO—Geneva has taken over the title of most expensive city in the world to order a club sandwich, which was previously held by Paris. According to the Hotel.com’s Club Sandwich Index (CSI), which uses the chicken, bacon, lettuce and mayonnaise staple as an affordability barometer, it costs and average of $31.34 in the Swiss City.

The Genevan average is lower than last years’ most expensive, which was $32. 64 in the City of Light.

Closer to home, Toronto and Vancouver saw average prices decrease from $15. 86 to $15.71 and $15.71 to $15.67, respectively. Calgary, Montreal and Halifax saw increases, coming in with CSI averages of $14.59, $16.51 and $12.65, respectively.

Shared Ownership Investment Conference moves to Miami MIAMI BEACH, FL—This year’s Shared Ownership Investment Conference has moved from Orlando to Miami Beach. It will be held Oct. 28-29 at the Eden Roc Renaissance, Miami Beach, FL. Delegates will hear the latest about shared ownership trends and opportunities, including traditional timesharing, resort conversions, fee-for-service, and fractional development. They will learn how projects are financed, and discover how timeshare sales and marketing practices are evolving, and their unique operating characteristics. The conference provides a chance to share insights and make valuable contacts, including developers, hoteliers, lenders and investors, vacation ownership experts, government tourism officials, and others.

In addition, delegates will obtain complimentary research studies with a combined retail value of $850 including: o State of the Vacation Timeshare Industry: United States Study, 2013 Edition o Interval International U.S. Member Profile, 2013 Edition o Financial Performance Study, 2013 Edition o The Shared Ownership Resort Real Estate Industry in North America: 2013 For more information, phone: 305668-3495. Website: http://www.regonline.com/2013SharedOwnershipInvest mentConference.

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LodgingNews www.canadianlodgingnews.com Editor Colleen Isherwood ext. 231 cisherwood@canadianlodgingnews.com Senior Contributing Editor Leslie Wu ext. 227 lwu@canadianrestaurantnews.com Contributing Editors Marni Andrews marni@trolltales.com Larry Mogelonsky larry@lma.ca Elaine Anselmi ext. 226 eanselmi@canadianlodgingnews.com Kristen Smith ext. 238 ksmith@canadianlodgingnews.com Senior Account Manager Debbie McGilvray ext. 233 dmcgilvray@canadianlodgingnews.com Account Manager Kim Kerr ext. 229 kkerr@canadianlodgingnews.com Production Stephanie Giammarco sgiammarco@canadianlodgingnews.com Circulation Manager Don Trimm ext. 228 dtrimm@canadianrestaurantnews.com Controller Tammy Turgeon ext. 237 tammy@canadianlodgingnews.com How to reach us: Tel (905) 206-0150

C OM M E N T

By Colleen Isherwood, Editor

Time for room service to R.I.P.?

Ah, the great room service debate. “Room service a vanishing luxury,” the Toronto Star headline read last month, noting that the full-service New York Hilton Midtown Manhattan was planning to discontinue room service. That day, no fewer than three of my colleagues brought the article to my attention. It is clearly an issue that interests many people.

So, here’s my first question: is there a place for room service in this day and age?

I personally don’t use room service very much, but there are certain instances where it is a lifesaver. For example, when my kids were in their teens, Steve and I would combine business with a family vacation. The kids thought it was a huge treat to be allowed to stay in the room while we attended a dinner function. They would order room service, watch movies or play video games. Kid Nirvana.

And then there are the special room service experiences—like dinner delivered on a bike at Jasper Park Lodge, or room service breakfast on the balcony at a luxury resort in the Caribbean.

But as a woman travelling alone on business, I’m just as happy going to a nearby restaurant

that will deliver food quickly and treat you with respect. When travelling with my husband, I want full-on restaurant dining and ambiance.

As for breakfast in the morning—I really don’t want wait staff to see me in my nightclothes. I’m not a morning person. Just give me my in-room coffee and let me wake up slowly.

If room service is on the decline, hoteliers have only themselves to blame. Over the past five years, there has been a push to get guests into increasingly comfortable, wired lobbies with communal tables for eating. Some hotels have a lobby setup that can convert from breakfast service to bar service. If hotels are trying to get guests out of their rooms, doesn’t it follow that those guests will be less likely to order room service?

Here’s my second question: is room service really going to disappear or is the Toronto Star article simply a headline grabber?

I think I’d agree with comments by Brian Stanford of PKF. Stanford said that we shouldn’t expect luxury Toronto hotels to abandon room service anytime soon. He told the Star: “In most cases, hotel services are dictated by brand standards internationally and it is unlikely that

brands such as Marriott, Hilton, IHG or Starwood would look to eliminate room service from their operations globally.”

Nevertheless, I wouldn’t bet on room service as a burgeoning trend of the future. According PKF, room service represented only 1.2 per cent of total hotel revenue last year, down from 1.3 per cent in 2011.

The third questions is: if room service is disappearing, what will replace it?

Perhaps all room service needs is a new twist.

The brown bag approach has some merit. Hilton is apparently testing this no-frills room service alternative across all of its brands, including the Hilton Hawaiian Village in Honolulu. A brown bag with a bagel and fruit left by the door would help me avoid early-morning human contact.

The lobby cum living/dining room is another alternative.

As a final note, here’s an interesting solution to one pesky room service problem. Birddog Solutions has developed a Tray/Trolley Tracker software that provides hotels with real time detection of room service trays and trolleys sitting outside guest rooms for pickup. Sounds good to me!

Our thoughts are with those of you who have been affected by the disastrous floods in southern Alberta. If you have a story about the floods that you would like to share, please e-mail cisherwood@canadianlodgingnews.com.

Executive chef Patrick Turcot (right) with a trainee

Are You An Ostrich or a Llama?

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

What’s cooking in Charlevoix?

Publisher Steven Isherwood ext. 236 sisherwood@canadianlodgingnews.com

Volume 10 No. 6 Canadian Lodging News is published 10 times a year by Ishcom Publications Ltd. which also publishes Atlantic Restaurant News, Ontario Restaurant News Pacific/Prairie Restaurant News, and Canadian Chains Directory and Canadian Lodging News Buyers’ Directory Address: 2065 Dundas Street East, Suite 201 Mississauga, Ontario L4X 2W1 Tel: (905) 206-0150 Fax: (905) 206-9972 In Canada (800) 201-8596 Subscriptions: Canada & USA: 1 year $39.57, 2 years $63.43 (PLUS APPLICABLE TAX) Single copy: $5.00 Return undeliverable Canadian addresses to Circulation Department, 2065 Dundas Street East, Suite 201, Mississauga, Ontario L4X 2W1 EDITORIAL ADVISORY BOARD Jason Cheskes, Above The Line Solutions Vito Curalli, Hilton Worldwide Justin Friesen, Western Financial Group Philippe Gadbois, Atlific Hotels & Resorts Mark Hope, Coast Hotels & Resorts Elizabeth Hueston, Sysco Guest Supply Canada Inc. Dave Kaiser, Alberta Hotel & Lodging Association Brian Leon, Choice Hotels Canada Inc. Chris Lund, Deerhurst Resort Dr. David Martin, Ted Rogers School of Hospitality Christine Pella, Serta Mattress Company Tony Pollard, Hotel Association of Canada Sarah Segal, Informa Canada Andrew Chlebus, LG Electronics Publication Mail Agreement No. 40010152 ISSN 1710-145X GST number R102533890

Fairmont Le Manoir Richelieu, a historic property under the Fairmont banner, sits in the heart of the UNESCO-recognized Charlevoix region of Quebec. Known for its impeccable farms more closely resembling rural France than North America, the area was Canada’s first summer resort colony for wealthy patrons beginning in the late 18th century. The property opened in 1929, with a substantial $140-million renovation completed in 1999. Le Manoir Richelieu now stands as a majestic French castle overlooking the Saint Lawrence River that caters to anyone looking for an incredible getaway, or as a unique meeting venue.

Thus, reaching the level of executive chef at such a property is no easy feat. Here, executive chef Patrick Turcot took up the challenge of delivering a menu that not only embraces the bounty of local produce, but also goes beyond the call to generate pure excitement and a lasting impression.

Before my tasting meal, I met with Chef Turcot in his office, a dual functioning administration center and private dining room for experimentation. My mission was to learn more about

the region of Charlevoix through its hybrid culinary style of both haute Parisian fare and bucolic Quebec traditions adapted over the centuries of short growing seasons and relative isolation.

We stated with foie gras-stuffed macaroni (from the private farm of general manager Jean-Jacques Etcheberrigaray) paired with apple cider ice wine from the nearby L’Isle-aux-Coudres. As Chef Turcot explained, “The true hero of the culinary arts is the local farmer. The quality of our ingredients has the greatest impact on the final dishes we deliver. In many ways, I think of my job as that of a symphony conductor, harnessing every aspect of our cuisine, tweaking every note, and then delivering a combination of flavors, textures and colors that excite the palate as well as the eye.”

The menu of Le Charlevoix, the property’s primary dining room, proudly diarizes the produce that is harvested within 50 km (30 miles) of the resort. I noted the names of 16 different farms and suppliers that provide vegetables, fruits, milk, cheese, poultry, duck, veal, beef, game, beer, cider, chocolate and baked goods.

In addition, local fishermen are cited for a wide range of products, including lobster. Rare do you see a menu that heralds the source with this much precision.

But, as Chef Turcot explains, a commitment to environmental stewardship is important. “I could ask for vegetables of a particular small size to meet needs for a specific period, and would get these delivered. But in doing so, I could literally ‘burn out’ that supplier. Hence, we need to balance our needs with the productive output of our local community. I don’t believe that this

compromise impacts our guests, rather, it enhances the success of our long term source of supply.”

The menu, which changes regularly based upon local availability, included a four and fivecourse tasting menu, a vegetarian option, seven appetizers, three soups and 11 main courses of five different fish and six different meats. As well, there were separate menus for both the cheeses and the desserts.

The theme for my appetizer course was lobster. A serving of lobster parmentier (French shepherd’s pie) to start with lobster bisque and green tea-flavored mushrooms. Then came the entrée of foie gras-stuffed deer fillet, crosnes (artichokes) and duck gravy. Needless to say, it was exceptional.

Chef Turcot sees his role as more of an educator and experimenter. While I was there, I witnessed him working with several apprentice chefs. This is especially evident when Fairmont Le Manoir Richelieu hosts Gala des Grands Chefs every year. It’s an opportunity for local chefs to share ideas and demonstrate their unique recipes. Chef Turcot and his team are more than happy to host, absorb and integrate these ideas, making a constantly evolving menu.

What are you doing to make your restaurants inclusive for locals as well as hotel guests?

If you ever get invited to this event, don’t walk, but run to Fairmont Le Manoir Richelieu.

And for those who aren’t so lucky, there are still a few valuable takeaways from Chef Turcot’s culinary expertise. What actions are you taking to incorporate local fare? Are you highlighting these actions on your menu? What are you doing to make your restaurants as inclusive for locals as well as hotel guests?

For more information, please call 1888.824.6211 or visit LGcommercial.ca.

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SHORTAGE OF WORKERS BY PROVINCE LEGEND

DASHBOARD: Tourism/hotel labour shortage looming

CANADIAN LODGING NEWS

QUEBEC

(T) Tourism workers

A: 6,108 T: 49,429

SASKATCHEWAN ALBERTA

(A) Accommodation workers

NEWFOUNDLAND AND LABRADOR

A: 1,886 T: 7,396

A: 2,833 T: 24,562

A: 632 T: 3,553 MANITOBA

A: 1,109 T: 6,119

PRINCE EDWARD ISLAND

A: 334 T: 1,104 BRITISH COLUMBIA

A: 6,873 T: 35,085 NOVA SCOTIA

NEW BRUNSWICK

Tourism labour gap—228,479 jobs by 2030?

The economic downturn provided some relief from labour shortfalls, but the remaining surplus will disappear in 2013 and the sector will return to shortages equivalent to 3,700 full-year jobs. Tourism labour shortages are projected to rise to more than 228,000 unfilled full-year jobs by 2030 if nothing is done to address the issue.

THE LABOUR GAP: ACCOMMODATION

0

2013 2014 2016 2018 2020 2022 2024 2026 2028 2030

-5000 -10000

-25,584

0

-100000 -150000

-20000

A: 969 T: 5,347

ONTARIO

A: 3,520 T: 88,175

Tourism generates more than $80 billion — as much as fisheries, forestry and agriculture combined.

THE LABOUR GAP: TOURISM

-50000

-15000 -25000

-200000

-30000

-250000

2013 2014 2016 2018 2020 2022 2024 2026 2028 2030

Source: CTHRC

OTTAWA—Tourism is one of the fastest growing sectors in the global economy, and drives economic growth in every region of Canada, contributing as much to our nation’s wealth as fisheries, forestry and agriculture combined.

-228,479 Generating more than $80 billion in economic activity annually, the Canadian tourism sector is comprised of over 180,000 businesses, provides 1.7 million full-year jobs, and employs one in 10 Canadian workers.

Among the many unique challenges facing the tourism sector in Canada, the imbalance between labour supply and demand may be the most serious.

The economic downturn provided some relief from labour shortfalls, but the remaining surplus will disappear in 2013 and the sector will return to shortages equivalent to 3,700 full-year jobs. Tourism labour shortages are projected to rise to more than 228,000 unfilled full-year jobs by 2030 if nothing is done to adSTRATEGIC DESIGN FOR STRATEGIC DEVELOPMENT dress the issue.

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Fostering an adequate supply of skills and labour to enhance visitor experiences was identified as a priority in the Federal Tourism Strategy, and the The Canadian Tourism Human Resource Council’s emerit resources were identified as some of the best skills development tools available to the tourism and hospitality industry.

Investing in the training and professional development of Canadian tourism employees now will address the labour needs of the sector ChoiceHotelsFranchise.ca so that it remains sustainable and competitive.

A BETTER PROPERTY. AN EVEN BETTER OPPORTUNITY.

©2013 Choice Hotels Canada Inc. All rights reserved.

A: 1,071 T: 6,708

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New roles at IHG Canada

DON’T MISS OUT, SUBSCRIBE NOW! www.canadianlodgingnews.com

Our Legacy,Your Community.

Angela Xavier (left) and Jo Allan

TORONTO—Angela Xavier is enjoying her position as VP of sales, Canada following her return from maternity leave a few months back.

And while Xavier takes over many of the responsibilities of Gopal Rao, who is now with IHG in India, she stresses that their roles are not exactly the same.

“IHG is taking more of an Americas approach, with all subregions represented at the table.” She adds that like any global hotel company, IHG continues to evolve, focusing on global business but giving the subregions, such as Canada, freedom to do what’s best in their own markets.

Xavier sees her role as driving business to Canadian hotels. Her job involves working with over 100 managed accounts—large companies such as Bell Canada, Bombardier and Canadian Tire with organized travel programs. With its network of 4,600 hotels worldwide, IHG is well-positioned as a central contact for these organizations. IHG can offer accommodation ranging from luxury brands such as InterContinental, to limited service flags such as Candlewood Suites.

Xavier works closely with Jo Allan, director of marketing. Marketing helps drive transient business with its consumer messaging.

Xavier will work closely with her colleagues at IHG head office in Atlanta on owner and industry relations.

Areas of focus include the hotel performance support team, focusing on sales and hotel performance support.

“In our business, a lot of backyard sales needs to be done. The five kilometres around the hotel are the most important part of a hotel’s success.”

Local efforts could include hosting customer events, bringing new clients to the marketplace, and building business cases to move business to IHG hotels, Xavier says.

“My number one focus is on strengthening our brand. The Stay Smart campaign is back with a modern twist, and has already been well received. Sports is absolutely a focus, especially for the Holiday Inn Express, Holiday Inn and Crowne Plaza brands. We’re looking at professional and competitive teams, with B to B and B to C messaging. One example is Swimming Canada—the brands are a wonderful fit.”

And IHG continues to grow in Canada, with 166 hotels open and 35 in the pipeline. IHG has the largest number of rooms of any hotel company in Canada—24,040 with another 4,042 in the pipe.

Most of the growth is with Holiday Inn and Holiday Inn Express in Alberta (Calgary Airport, Red Deer and Edmonton) and Ontario (St. Jacobs). IHG will also open the Crowne Plaza Kitchener at the end of this year.

Xavier has worked with IHG for 17 years, rising through the ranks by working as a guest services manager and hotel manager, before moving to sales 10 years ago.

Let us put your town on the map.

Our extended stay brand, is by your side from ground breaking to grand opening and beyond.

Helping our owners build and manage a legacy that our stakeholders can be proud of is what we do best!

We're more than just hotels, we deliver great returns by being your community's ambassadors.

For more information about branding opportunities, please contact: branding@pomeroyinnandsuites.com 780.814.5295

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Kaba Ilco - 1.877.468.3555 - lodgingilco@kaba.com Saflok - 1.877.272.3565 - lodgingsaflok@kaba.com www.kabalodging.com © Kaba Ilco Inc. 2013, all rights reserved. Patents pending and protected.

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10 |

SAVE THE DATE

OCTOBER 23+24, 2013 VANCOUVER, BC

WESTERN CANADIAN HOTEL & RESORT INVESTMENT CONFERENCE HOSTED BY

HOTEL-RESORTINVEST.CA

OAA and ORHMA join forces

ORHMA Board 2013 at the Annual Meeting on June 3. Left to right top row: David Blades - Realstar Hospitality/ Days Inn Canada; Steven Robinson - Royal Host Corp / Travelodge Canada; David Martin - Ryerson University; Lori Anderson - Westmont Hospitality Group; Nick Perpick - Prime Restaurants of Canada Inc.; Terry Mundell Greater Toronto Hotel Association; Jason Cheskes - Above the line Solutions; Rick McNabb - Cara Operations; Al Richards - Westmont Hospitality Group; Middle Row: Gord Sneath - Peller Estate & Hillebrand Estate Wineries; Barry McLeod - Crocodile Rock; Darren Sim - A&W Food Services of Canada., Inc (ORHMA Chair); Tony Elenis ORHMA; Steven Davidson - Deputy Minister of Tourism, Culture and Sport; Richard McKinnell - Assistant Deputy Minister Tourism Policy and Development / Minister of Tourism, Culture and Sport; Mike O’Connor - Quinn’s Steakhouse. Bottom row (seated): Alan Boivin - Delta Guelph Hotel & Conference Centre; Stacy King - Hampton Inn by Hilton London; Debra DeMonte - The Longest Yard; Sherry MacLauchlan - McDonald’s Restaurants of Canada Ltd.; Rob Martin - Lone Star Texas Grill; and George Chifor - Howard Johnson Plaza Hotel.

MISSISSAUGA—Tony Elenis, president and CEO of the Ontario Restaurant Hotel and Motel Association (ORHMA), announced June 3 at the association’s annual meeting that the Ontario Accommodation Association (OAA) would cease operations of its 64-year-old non-profit association and conduct activities through the ORHMA starting Aug. 1, 2013.

Elenis spoke of his connection with innkeepers, relaying a story from his past.

“While attending high school In June of 1974, a teenager with hair down to his shoulders applied for his first full-time job in the newly built Holiday Inn Sault Ste. Marie. This fellow was lucky enough to get the job as porter (or as its most commonly known today, as bellboy) on a condition that he cut his hair. Tony Elenis went out and got an army-style buzz cut, and next thing you know he went to work wearing the traditional red medieval uniform with lots of glittering buttons in front.

“My first boss was called an innkeeper. I liked that name. A keeper of an inn truly reflects and represents

CONFIRMED SPONSORS TO DATE

FOR SPONSORSHIP OPPORTUNITIES CONTACT: VICKI WELSTEAD (416) 924-2002 x233 vickiwelstead@bigpictureconferences.ca HELD IN CONJUNCTION WITH…

CANADIAN LODGING NEWS

hospitality service.”

Elenis said that members of the OAA unanimously voted at their recent annual general meeting to join with the ORHMA. John Burnside and Sharon Mahussier of the OAA will serve on the ORHMA board representing a new category of independent innkeepers.

“This is exciting news for Ontario’s hospitality industry, but this is not about ORHMA or OAA. It’s about those innkeepers and their business,” Elenis said.

Stronger, united association “OAA members joining ORHMA will create a stronger, united industry association, that will benefit all of us with more leveraging power to negotiate member benefits, and a stronger voice to lobby government to protect our livelihoods,” said Mahussier, chair of the board, at the OAA AGM. “The ORHMA is in a unique position to thrust on the opportunities and possibilities that lie ahead and develop more synergies,” Elenis said.

“The ORHMA has a strong government relations presence and our on-

going work is helping but much more must be done.”

In closing, Elenis welcomed all the OAA members, and encouraged hospitality owners who are not part of OAA or ORHMA to support Ontario’s hospitality industry and their business, “to help improve the enormous barriers that exist, using one Ontario voice.”

Gravels offer best wishes The Gravel family, the heart and soul of the OAA for many years, will not be making the move over to ORHMA. “Frances and I, and for many years also our son Scott, have enjoyed serving our members and our industry for almost 18 years,” said Bruce Gravel, president and CEO. “We came to know many fine individuals, people as passionate about serving the public as we were about serving them.

“I also wish to express my admiration of the board of directors for their courage to make a tough, emotionally-draining decision, and for their strong appreciation of the work done

by OAA’s staff team.”

Benchmarking Canadian style OctOber 22+23, 2013 VANCOuVER, BC

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OTTAWA—Energy Star Portfolio Manager, developed by the U.S. Environmental Protection Agency, is being adapted for the Canadian buildings sector.

The newly updated tool to be launched this summer will include many Canadian modifications.

Natural Resources Canada has been consulting with key Canadian buildings sector stakeholders to respond to the need to develop a national building energy benchmarking tool.

One of those groups was the Hotel Engineering/Facility Managers Association of Toronto (HEAT), Grant Wilson Miles of Natural Resources Canada’s Office of Energy Efficiency told CLN. He added that Canadian buildings

used to be scored versus American buildings. “That meant that buildings in Blind River, ON were being compared with buildings in Atlanta.”

What is Portfolio Manager?

Portfolio Manager is a free, interactive energy management tool that allows building owners and managers to track and assess energy and water consumption across their entire portfolio of buildings in a secure online environment.

Portfolio Manager can help set investment priorities, identify underperforming buildings, verify efficiency improvements, facilitate accreditation in Canadian green building programs, and more.

The updated tool will include the following features to facilitate the Ca-

nadian-user experience: o Canadian source energy; o Canadian greenhouse gas emissions factors; o Canadian 1-100 Energy Star energy performance scales for K-12 schools and commercial office space (other building types will be added over time); o enhanced Canadian weather data (over 150 Canadian weather stations); o metric units; o French language; and o automatic selection of the closest weather station, based on the postal code of the building.

For information on Portfolio Manager, Heads-Up newsletter and workshops for building operators, e-mail info.services@nrcan-rncan.gc.ca.

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www.canadianlodgingnews.com

Renovations to Marriott Gateway

FRANCHISE REPORT 2013

Annual list of franchise properties, including statistics, contacts and costs.

Researched by Peter Elliott Designed by Stephanie Giammarco

ALOFT HOTELS 123 Queen St. W., Toronto, ON, M5H 2M9 Starwood Hotels & Resorts Canada www.alofthotels.com Year Established: 2008 Contact: Scott T. Duff T: 416-947-4863 F: 416-947-4975 scott.duff@starwoodhotels.com Units (Que): 1 Units (Ont): 1 Units (West): 1 Total Units (Can): 3 Total Rooms (Can): 267 Franchise Fee: $60,000 Royalty Fee: 5.50% Advertising Fee: 4.00% Expansion Notes: aloft Calgary Airport scheduled to open in September, 2013. aloft Vaughan Mills in Ontario opened April, 2012.

Hedington looks after MB, ON, QC, Jack Barry has the Atlantic T: 905-816-4787 F: 905-816-4783 gene.conklin@bestwestern.com steve.hedington@bestwestern.com jack.barry@bestwestern.com Units (Atl): 15 Units (Que): 13 Units (Ont): 60 Units (West): 107 Total Units (Can): 195 Total Rooms (Can): 18,093 Franchise Fee: $55,000 Royalty Fee: $43,000 for 100 rooms Advertising Fee: $14,000 for 100 rooms Expansion Notes: Planning to go to 200 units shortly. Recently opened new properties in Winnipeg (Headingley), Sundre, AB and Moose Jaw, SK.

ASCEND COLLECTION

CAMBRIA SUITES

5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 Choice Hotels Canada Inc. www.choicehotels.ca Year Established: 2009 Contact: Brian Leon T: 905-206-7343 F: 905-624-7796 franchising@choicehotels.com Units (Atl): 3 Units (Que): 2 Units (Ont): 2 Units (West): 1 Total Units (Can): 8 Total Rooms (Can): 834 Franchise Fee: $30,000 Royalty Fee: 4.00% Advertising Fee: 1.25% Expansion Notes: Ascend added Hotel Elan in Calgary in May, 2013.

BAYMONT INNS & SUITES 22 Sylvan Way, Parsippany, NJ, 07054 Wyndham Worldwide www.baymontinns.com Year Established: 1974 Contact: Peter Lee T: 604-271-8118 F: 604-271-8116 peter.lee@wyndhamworldwide.com Units (Ont): 1 Total Units (Can): 1 Total Rooms (Can): 59 Franchise Fee: $26,000 Royalty Fee: 5.00% Advertising Fee: 3.50% Expansion Notes: Baymont opened their first Canadian hotel in Niagara Falls, ON in 2011.

BEST WESTERN INTL CANADA 6557 Mississauga Rd., Unit B, Meadowvale Court 1, Mississauga, ON, L5N 1A6 Best Western www.bestwestern.com Year Established: 1946 Contact: Gene Conklin has BC, AB, SK, Steve

1 Choice Hotels Circle, Ste 400, Rockville, MD, 20850 Choice Hotels International www.cambriasuitesfranchise.com Year Established: 2006 Contact: Mark Shalala T: 908-720-3637 F: 301-592-6624 mark_shalala@choicehotels.com Total Units (Can): 0 Total Rooms (Can): 0 Franchise Fee: $60,000 Royalty Fee: 5.00% Advertising Fee: 4.00% Expansion Notes: Planning to open their first Canadian property in Calgary shortly.

CANADAS BEST VALUE INN PO Box 1457, Glen Allen, VA, 23060 Vantage Hospitality www.canadasbestvalueinn.com Contact: Kash Joshi T: 416-937-0601 kjoshi@canadasbvi.com Units (Atl): 4 Units (Ont): 14 Units (West): 9 Total Units (Can): 27 Total Rooms (Can): 1,207 Franchise Fee: $9,000 Royalty Fee: $980/month based on 60 rooms or less Advertising Fee: $12/room/month Expansion Notes: Canadas Best Value Inn is expecting to add 25 new units in the next 24 months.

CANDLEWOOD SUITES 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 InterContinental Hotels Group Canada www.candlewoodsuites.com Contact: Stuart Laurie T: 416-675-3366 F: 416-675-9779 stuart.laurie@ihg.com

Units (Que): 1 Total Units (Can): 1 Total Rooms (Can): 143 Franchise Fee: $50,000 Royalty Fee: 5.00% Advertising Fee: 2.50% Expansion Notes: Candlewood Suites has 2 hotels (154 rooms) in the development pipeline.

CLARION 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 Choice Hotels Canada Inc. www.choicehotels.ca Year Established: 1993 Contact: Brian Leon T: 905-206-7343 F: 905-624-7796 brian_leon@choicehotels.ca Units (Atl): 2 Units (Que): 2 Units (Ont): 4 Units (West): 1 Total Units (Can): 9 Total Rooms (Can): 981 Franchise Fee: $35,000 Royalty Fee: 2.50% Advertising Fee: 1.25% COAST HOTELS & RESORTS #900-1090 W Georgia Street, Vancouver, BC, V6E 3V7 www.coasthotels.com Year Established: 1972 Contact: Mark Hope T: 604-598-1507 F: 604-682-8942 m.hope@coasthotels.com Units (West): 29 Total Units (Can): 29 Total Rooms (Can): 3,952 Franchise Fee: $10,000 Royalty Fee: 2.00% Advertising Fee: 2.00% COMFORT 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 Choice Hotels Canada Inc. www.choicehotels.ca Year Established: 1993 Contact: Brian Leon T: 905-602-7324 F: 905-624-7796 brian_leon@choicehotels.ca Units (Atl): 20 Units (Que): 29 Units (Ont): 67 Units (West): 32 Total Units (Can): 148 Total Rooms (Can): 12,602 Franchise Fee: $40,000 Royalty Fee: 5.00% Advertising Fee: 1.30% Expansion Notes: Seven properties under development across Canada.

COMFORT SUITES 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 Choice Hotels Canada Inc. www.choicehotels.ca Year Established: 1993 Contact: Brian Leon T: 905-206-7343 F: 905-624-7796 brian_leon@choicehotels.ca Units (Ont): 2 Units (West): 2 Total Units (Can): 4 Total Rooms (Can): 369 Franchise Fee: $50,000 Royalty Fee: 5.00% Advertising Fee: 1.30% Expansion Notes: One property is under development in Canada currently.

COUNTRY INNS & SUITES BY CARLSON 701 Carlson Parkway, Box 59159, Minneapolis, MN, 55459-8254 Carlson Rezidor Hotels www.CountryInns.com Year Established: 1986 Contact: Sean Shannon T: 952-923-1109 F: 763-212-3401 sshannon@carlsonrezidor.com Units (Ont): 4 Units (West): 4 Total Units (Can): 8 Total Rooms (Can): 661 Franchise Fee: $50,000 Royalty Fee: 5.00% Marketing Fee: 2.50% COURTYARD BY MARRIOTT 2425 Matheson Blvd. East, Suite 100, Mississauga, ON, L4W 5K4 Marriott International Inc. www.marriott.com Year Established: 1997 Contact: Michael Beckley T: 905-366-5200 F: 905-366-5220 michael.beckley@marriott.com Units (Atl): 2 Units (Que): 3 Units (Ont): 14 Units (West): 3 Total Units (Can): 22 Total Rooms (Can): 3,734 Franchise Fee: $75,000 US Royalty Fee: 5.50% Marketing Fee: 2.00% CROWNE PLAZA HOTELS & RESORTS 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 InterContinental Hotels Group Canada www.crowneplaza.com Contact: Stuart Laurie T: 416-675-3366 F: 416-675-9779 stuart.laurie@ihg.com

Units (Atl): 2 Units (Que): 1 Units (Ont): 3 Units (West): 1 Total Units (Can): 7 Total Rooms (Can): 1,825 Franchise Fee: $75,000 Royalty Fee: 5.00% Advertising Fee: 3.00% Expansion Notes: Has 3 hotels (822 rooms) in the development pipeline.

DAYS INNS - CANADA 77 Bloor St. W., Suite 2000, Toronto, ON, M5S 1M2 Realstar Hospitality www.daysinn.ca Year Established: 1992 Contact: Irwin Prince T: 416-966-8378 F: 416-923-5424 irwin.prince@realstarhospitality.com Units (Atl): 7 Units (Que): 6 Units (Ont): 34 Units (West): 52 Total Units (Can): 99 Total Rooms (Can): 8,585 Franchise Fee: $45,000 Royalty Fee: 6.50% Expansion Notes: Opened locations in Stephenville, NL, Whitecourt, AB, Yorkton, SK and Winnipeg, MB in 2013. Plans to open two more in Stouffville and North Bay in the fall of 2013. Plus, 100th hotel will break ground in Calgary shortly.

DOUBLETREE BY HILTON 7930 Jones Branch Drive, McLean, VA, 22102 Hilton Worldwide doubletree1.hilton.com Contact: Thomas Lorenzo T: 905-678-5446 F: 905-672-6422 thomas.lorenzo@hilton.com Units (Ont): 2 Total Units (Can): 2 Total Rooms (Can): 657 Franchise Fee: $75,000 Royalty Fee: 5.00% Advertising Fee: 4.00% Expansion Notes: Properties in pipeline include Edmonton, Regina and Toronto.

ECONO LODGE 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 Choice Hotels Canada Inc. www.choicehotels.ca Year Established: 1993 Contact: Brian Leon T: 905-206-7343 F: 905-624-7796 brian_leon@choicehotels.ca Units (Atl): 5 Units (Que): 11 Units (Ont): 15 Units (West): 23

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12 |

CANADIAN LODGING NEWS

FRANCHISE REPORT 2013 Continued from page 11

Best Western Radium Hot Springs

www.StayHGI.com Contact: Thomas Lorenzo T: 905-678-5446 F: 905-672-6422 thomas.lorenzo@hilton.com Units (Atl): 1 Units (Que): 2 Units (Ont): 14 Units (West): 4 Total Units (Can): 21 Total Rooms (Can): 3,260 Franchise Fee: $60,000 Royalty Fee: 5.00% Advertising Fee: 4.30% HOLIDAY INN EXPRESS

Residence Inn Vancouver Total Units (Can): 54 Total Rooms (Can): 2,773 Franchise Fee: $25,000 Royalty Fee: 4.00% Advertising Fee: 1.30% Expansion Notes: Six properties under development across Canada.

ELEMENT HOTELS 123 Queen St. W, Toronto, ON, M5H 2M9 Starwood Hotels & Resorts Canada www.elementhotels.com Contact: Scott T. Duff T: 416-947-4863 F: 416-947-4975 scott.duff@starwoodhotels.com Units (Ont): 1 Total Units (Can): 1 Total Rooms (Can): 152 Franchise Fee: $60,000 Royalty Fee: 5.50% Advertising Fee: 4.00% Expansion Notes: First Canadian Element Hotel opened in Vaughan, ON in June, 2013.

EMBASSY SUITES BY HILTON 7930 Jones Branch Drive, McLean, VA, 22102 Hilton Worldwide www.embassysuites.com Contact: Thomas Lorenzo T: 905-678-5446 F: 905-672-6422 thomas.lorenzo@hilton.com Units (Que): 1 Units (Ont): 1 Total Units (Can): 2 Total Rooms (Can): 722 Franchise Fee: $75,000 Royalty Fee: 3.00% Advertising Fee: 4.00% FAIRFIELD INN & SUITES BY MARRIOTT 2425 Matheson Blvd. East, Suite 100, Mississauga, ON, L4W 5K4 Marriott International Inc. www.marriott.com Contact: Michael Beckley T: 905-366-5200 F: 905-366-5220 michael.beckley@marriott.com Units (Atl): 2 Units (Que): 1 Units (Ont): 8 Units (West): 3 Total Units (Can): 14 Total Rooms (Can): 1,379 Franchise Fee: $50,000 US Royalty Fee: 4.50% Marketing Fee: 2.50% Expansion Notes: Fairfield plans to open hotels in St. John’s, NL, Vernon, BC, and Moncton, NB in 2013.

FOUR POINTS BY SHERATON 123 Queen St. W., Toronto, ON, M5H 2M9 Starwood Hotels & Resorts Canada www.fourpoints.com Contact: Scott T. Duff T: 416-947-4955 F: 416-947-4975 scott.duff@starwoodhotels.com Units (Atl): 1

Units (Que): 3 Units (Ont): 8 Units (West): 12 Total Units (Can): 24 Total Rooms (Can): 3,654 Franchise Fee: $60,000 Royalty Fee: 5.50% Advertising Fee: 1.25% Expansion Notes: Four Points is opening properties in Kelowna and Regina in 2013.

HAMPTON INN/HAMPTON INN & SUITES 7930 Jones Branch Drive, Suite 1100, McLean, VA, 22102 Hilton Worldwide www.hamptoninn.com Contact: Thomas Lorenzo T: 203-463-3410 F: 905-678-5446 thomas.lorenzo@hilton.com Units (Atl): 4 Units (Que): 2 Units (Ont): 18 Units (West): 13 Total Units (Can): 37 Total Rooms (Can): 4,044 Franchise Fee: $50,000 Royalty Fee: 5.00% Advertising Fee: 4.00% HAWTHORN SUITES BY WYNDHAM 22 Sylvan Way, Parsippany, NJ, 07054 Wyndham Worldwide www.hawthorn.com Year Established: 1986 Contact: Peter Lee T: 604-271-8118 F: 604-271-8116 Peter.Lee@wyndhamworldwide.com Total Units (Can): 0 Total Rooms (Can): 0 Franchise Fee: $40,000 Royalty Fee: 5.00% Advertising Fee: 2.50% Expansion Notes: Acquired by Wyndham Hotel Group in 2008. Ninety hotels located in North America, large presence in California and Texas.

HILTON 7930 Jones Branch Drive, Ste 700, Mclean, VA, 22102 Hilton Worldwide www.hilton.com Contact: Thomas Lorenzo T: 905-678-5446 F: 905-672-6422 thomas.lorenzo@hilton.com Units (Atl): 1 Units (Que): 4 Units (Ont): 6 Units (West): 4 Total Units (Can): 15 Total Rooms (Can): 5,308 Franchise Fee: $80,000 Royalty Fee: 5.00% Advertising Fee: 4.00% HILTON GARDEN INN 7930 Jones Branch Dr, Ste 700, Mclean, VA, 22102 Hilton Worldwide

2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 InterContinental Hotels Group Canada www.hiexpress.com Contact: Stuart Laurie T: 416-675-3366 F: 416-675-9779 stuart.laurie@ihg.com Units (Atl): 8 Units (Que): 5 Units (Ont): 29 Units (West): 35 Total Units (Can): 77 Total Rooms (Can): 7,897 Franchise Fee: $50,000 Royalty Fee: 6.00% Advertising Fee: 3.00% Expansion Notes: Opened their latest hotel in Pembroke, ON in May, 2013. Opening their next hotel in Waterloo, ON in August, 2013.

HOLIDAY INN HOTELS & RESORTS 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 InterContinental Hotels Group Canada www.ihg.com Contact: Stuart Laurie T: 416-675-6644 F: 416-675-9779 stuart.laurie@ihg.com Units (Atl): 4 Units (Que): 7 Units (Ont): 28 Units (West): 26 Total Units (Can): 65 Total Rooms (Can): 11,722 Franchise Fee: $50,000 Royalty Fee: 5.00% Advertising Fee: 2.50% Expansion Notes: Opening in Sherwood Park, AB in September, 2013.

HOMEWOOD SUITES BY HILTON 7930 Jones Branch Dr Ste 700, McLean, VA, 22102 Hilton Worldwide www.homewoodsuites.com Contact: Thomas Lorenzo T: 905-678-5446 F: 905-672-6422 thomas.lorenzo@hilton.com Units (Que): 1 Units (Ont): 9 Total Units (Can): 10 Total Rooms (Can): 1,058 Franchise Fee: $60,000 Royalty Fee: 4.00% Expansion Notes: Four Homewoods in the pipeline including Calgary Airport, Dartmouth, NS, Ajax, ON (Jan 2014) and Barrie, ON. HOTEL INDIGO 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 InterContinental Hotels Group Canada www.hotelindigo.com Contact: Stuart Laurie T: 416-675-3366 F: 416-675-9779 stuart.laurie@ihg.com Units (Ont): 2 Total Units (Can): 2 Total Rooms (Can): 226 Franchise Fee: $60,000 Royalty Fee: 5.00% Advertising Fee: 3.50% Expansion Notes: Opened Hotel Indigo Toronto in 2009. Hotel Indigo Vancouver set to open soon. Hotel Indigo has 1 hotel (153 rooms) in the developmental pipeline.

HOWARD JOHNSON CANADA FRANCHISE SYSTEMS LIMITED 101-2904 South Sheridan Way, Oakville, ON, L6J 7L7 Full House Franchise Systems Ltd. www.howardjohnson.ca Year Established: 2007 Contact: Rick Keene T: 905-829-4002 F: 905-390-2977 rick.keene@fhfsl.ca Units (Atl): 7 Units (Que): 3 Units (Ont): 29 Units (West): 21 Total Units (Can): 60 Total Rooms (Can): 4,230 Franchise Fee: $35,000 Royalty Fee: 4.00% Advertising Fee: 4.50% Expansion Notes: The Howard Johnson brand plans to continue with its aggressive expansion strategy across Canada.

INTERCONTINENTAL HOTELS & RESORTS 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 InterContinental Hotels Group Canada www.intercontinental.com Year Established: 1952 Contact: Stuart Laurie T: 416-675-3366 F: 416-675-9779 stuart.laurie@ihg.com Units (Que): 1 Units (Ont): 2 Total Units (Can): 3 Total Rooms (Can): 1,151 Franchise Fee: $75,000 Royalty Fee: 5.00% Advertising Fee: 3.00% KNIGHTS INN CANADA FRANCHISE SYSTEMS LIMITED 101-2904 South Sheridan Way, Oakville, ON, L6J 7L7 Full House Franchise Systems Ltd. www.knightsinn.ca Year Established: 2007 Contact: Rick Keene T: 416-361-1010 F: 905-390-2977 rick.keene@fhfsl.ca Units (Atl): 3 Units (Ont): 19 Units (West): 8 Total Units (Can): 30 Total Rooms (Can): 1,148 Franchise Fee: $5,000 Royalty Fee: 3.00% Advertising Fee: 2.00% Expansion Notes: The Knights Inn brand has plans to expand their portfolio by 5 properties per year over the next 5 years.

LA QUINTA INNS & SUITES 909 Hidden Ridge Suite 600, Irving, TX, 75038 www.LQ.com Year Established: 1968 Contact: Rajiv Trivedi T: 214-492-6753 F: 214-492-6553 rajiv.trivedi@laquinta.com Units (West): 1 Total Units (Can): 1 Total Rooms (Can): 74 Franchise Fee: $50,000 Royalty Fee: 4.00% Advertising Fee: 2.50% Expansion Notes: New hotel planned for Oshawa, ON. LE MERIDIEN HOTELS 123 Queen St. W., Toronto, ON, M5H 3M9 Starwood Hotels & Resorts Canada www.lemeridien.com Contact: Scott T. Duff T: 416-947-4955 F: 416-947-4975 scott.duff@starwoodhotels.com Units (Que): 1 Total Units (Can): 1 Total Rooms (Can): 108 Franchise Fee: $85,000 Royalty Fee: 7.00% Advertising Fee: 1.00%

LEXINGTON INN & SUITES 3300 North University Dr, Ste 500, Coral Springs, FL, 33065 Vantage Hospitality www.lexingtonhotels.com Contact: Bill Hanley T: 888-316-2378 F: 440-247-2294 bhanley@vantagehospitality.com Units (Ont): 1 Total Units (Can): 1 Total Rooms (Can): 49 Franchise Fee: $18,000 Royalty Fee: 3.00% Advertising Fee: $19/room/month Expansion Notes: Lexington opened its first Canadian hotel in Windsor in 2012.

MAINSTAY SUITES 1 Choice Hotels Circle, Ste 400, Rockville, MD, 20850 Choice Hotels International www.choicehotelsfranchise.com Contact: John Slaughter T: 303-667-9142 F: 602-606-5385 john_slaughter@choicehotels.com Units (West): 2 Total Units (Can): 2 Total Rooms (Can): 218 Franchise Fee: $30,000 Royalty Fee: 5.00% Expansion Notes: Hotels open in Winnipeg, MB and Sherwood Park, AB. Four more coming soon.

MARRIOTT HOTELS & RESORTS 2425 Matheson Blvd. East, Suite 100, Mississauga, ON, L4W 5K4 Marriott International Inc. www.marriott.com Year Established: 1957 Contact: Michael Beckley T: 905-366-5200 F: 905-366-5220 michael.beckley@marriott.com Units (Atl): 1 Units (Que): 2 Units (Ont): 7 Units (West): 5 Total Units (Can): 15 Total Rooms (Can): 5,465 Application Fee: $85,000 US Royalty Fee: 6.00% Advertising Fee: 1.00% MICROTEL INNS & SUITES 22 Sylvan Way, Parsippany, NJ, 07054 Wyndham Worldwide www.microtelinn.com Year Established: 1986 Contact: Peter Lee T: 604-271-8118 F: 604-271-8116 peter.lee@wyndhamworldwide Units (Ont): 3 Units (West): 1 Total Units (Can): 4 Total Rooms (Can): 301 Franchise Fee: $35,000 Royalty Fee: 6.00% Advertising Fee: 3.00% Expansion Notes: Microtel opened two new properties in Timmins, ON and Estevan, SK in 2012. Newest property is a 62 room unit in Red Deer, AB. MONTE CARLO INNS 7045 Edwards Blvd, 5th Flr., Mississauga, ON, L5S 1X2 www.montecarloinns.com Year Established: 1986 Contact: Danny Pedone T: 905-564-8500 F: 905-564-8400 dpedone@montecarloinns.com Units (Ont): 8 Total Units (Can): 8 Total Rooms (Can): 765 Franchise Fee: $30,000 Royalty Fee: 5.00% Advertising Fee: 2.00% Expansion Notes: Looking at a future location in Niagara Falls.

MOTEL 6 77 Bloor St. W., Suite 2000, Toronto, ON, M5S

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1M2 Realstar Hospitality www.motel6.com Year Established: 2003 Contact: Irwin Prince T: 416-966-8387 F: 416-923-5424 irwin.prince@realstarhospitality.com Units (Atl): 1 Units (Ont): 9 Units (West): 12 Total Units (Can): 22 Total Rooms (Can): 1,973 Franchise Fee: $40,000 Royalty Fee: 5.00% Advertising Fee: 1.50% Expansion Notes: New hotels in Moosomin, SK and Swift Current, SK opened in 2012. Plans to open a Motel 6 in Regina. Ground breaking recently took place for an 80 room Motel 6 in Airdrie, AB in 2014.

NOVOTEL 3670 Hurontario Street, Mississauga, ON, L5B 1P3 Accor Canada www.novotel.com Year Established: 2003 Contact: Eric Buitenhuis T: 905-803-6718 F: 905-896-4029 eric.buitenhuis@accor.com Units (Que): 2 Units (Ont): 5 Total Units (Can): 7 Total Rooms (Can): 1,623 Franchise Fee: $50,000 Royalty Fee: 2.00 to 4.00% Advertising Fee: 2.00% PARK INN BY CARLSON 701 Carlson Parkway, Box 59159, Minneapolis, MN, 55459-8254 Carlson Rezidor Hotels www.parkinn.com Year Established: 2000 Contact: Sean Shannon T: 952-923-1109 F: 763-212-3401 sshannon@carlsonrezidor.com Units (Ont): 1 Units (West): 1 Total Units (Can): 2 Total Rooms (Can): 287 Franchise Fee: $35,000 Royalty Fee: 4.50% Advertising Fee: 2.00% Expansion Notes: Park Inn added a property in Markham in 2013.

QUALITY 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 Choice Hotels Canada Inc. www.choicehotels.ca Year Established: 1993 Contact: Brian Leon T: 905-206-7343 F: 905-624-7796 brian_leon@choicehotels.ca Units (Atl): 10 Units (Que): 19 Units (Ont): 25 Units (West): 26 Total Units (Can): 80 Total Rooms (Can): 7,916 Franchise Fee: $35,000 Royalty Fee: 4.00% Advertising Fee: 1.30% Expansion Notes: Five properties under development across Canada.

RADISSON BY CARLSON 701 Carlson Parkway, Box 59159, Minneapolis, MN, 55459-8254 Carlson Rezidor Hotels www.Radisson.com Year Established: 1962 Contact: Sean Shannon T: 952-923-1109 F: 763-212-3401 sshannon@carlsonrezidor.com Units (Atl): 1 Units (Ont): 8 Units (West): 8 Total Units (Can): 17 Total Rooms (Can): 3,241 Franchise Fee: $75,000 Royalty Fee: 5.00% Advertising Fee: 2.00%

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www.canadianlodgingnews.com RAMADA WORLDWIDE 22 Sylvan Way, Parsippany, NJ, 07054 Wyndham Worldwide www.hotelfranchise.wyndhamworldwide.com Year Established: 1954 Contact: Peter Lee T: 604-271-8118 F: 604-271-8116 peter.lee@wyndhamworldwide.com Units (Atl): 4 Units (Que): 1 Units (Ont): 8 Units (West): 60 Total Units (Can): 73 Total Rooms (Can): 7,144 Franchise Fee: $36,000 Royalty Fee: 4.00% Advertising Fee: 4.50% RED ROOF INNS 2183 Coldharbor Court, Lewis Center, OH, 43215 www.redroof.com Year Established: 1973 Contact: Chris Cua T: 614-359-8634 ccua@redroof.com Total Units (Can): 0 Total Rooms (Can): 0 Franchise Fee: $30,000 Royalty Fee: 4.50% Advertising Fee: 4.00% Expansion Notes: Expanding into Canada.

RENAISSANCE HOTELS & RESORTS BY MARRIOTT 2425 Matheson Blvd. East, Suite 100, Mississauga, ON, L4W 5K4 Marriott International Inc. www.marriott.com Year Established: 1997 Contact: Michael Beckley T: 905-366-5200 F: 905-366-5220 michael.beckley@marriott.com Units (Ont): 1 Units (West): 1 Total Units (Can): 2 Total Rooms (Can): 790 Application Fee: $75,000 US Royalty Fee: 5.00% Marketing Fee: 1.50% RESIDENCE INN BY MARRIOTT 2425 Matheson Blvd. East, Suite 100, Mississauga, ON, L4W 5K4 Marriott International Inc. www.marriott.com Year Established: 1987 Contact: Michael Beckley T: 905-366-5200 F: 905-366-5220 michael.beckley@marriott.com Units (Atl): 2 Units (Que): 4 Units (Ont): 11 Units (West): 1 Total Units (Can): 18 Total Rooms (Can): 2,598 Application Fee: $75,000 US Royalty Fee: 5.50% Advertising Fee: 2.50% Expansion Notes: A 120 room Residence Inn is opening at the Ottawa Airport in August, 2013.

RODEWAY INN 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 Choice Hotels Canada Inc. www.choicehotels.ca Year Established: 1993 Contact: Brian Leon T: 905-206-7343 F: 905-624-7796 brian_leon@choicehotels.ca Units (Que): 1 Units (Ont): 1 Total Units (Can): 2 Total Rooms (Can): 83 Franchise Fee: $15,000 Royalty Fee: Royalty fee is $30/room/mth.

Advertising Fee: Advertising fee is $10/room/ mth.

Expansion Notes: There are currently Rodeway Inns in Niagara Falls and Montreal.

SHERATON HOTELS AND RESORTS 123 Queen St. W, Toronto, ON, M5H 2M9 Starwood Hotels & Resorts Canada www.sheraton.com

Contact: Scott T. Duff T: 416-947-4955 F: 416-947-4975 scott.duff@starwoodhotels.com Units (Atl): 1 Units (Que): 3 Units (Ont): 7 Units (West): 7 Total Units (Can): 18 Total Rooms (Can): 7,777 Franchise Fee: $85,000 Royalty Fee: 8.00% Advertising Fee: 1.00% SLEEP INN 5090 Explorer Drive, Suite 500, Mississauga, ON, L4W 4T9 Choice Hotels Canada Inc. www.choicehotels.ca Year Established: 1993 Contact: Brian Leon T: 905-206-7343 F: 905-624-7796 brian_leon@choicehotels.ca Units (Ont): 2 Total Units (Can): 2 Total Rooms (Can): 121 Franchise Fee: $35,000 Royalty Fee: 4.00% Advertising Fee: 1.30% SPRINGHILL SUITES BY MARRIOTT 2425 Matheson Blvd. East, Suite 100, Mississauga, ON, L4W 5K4 Marriott International Inc. www.marriott.com Contact: Michael Beckley T: 905-366-5200 F: 905-366-5220 michael.beckley@marriott.com Units (Que): 1 Units (Ont): 1 Total Units (Can): 2 Total Rooms (Can): 299 Franchise Fee: $50,000 Royalty Fee: 5.00% Advertising Fee: 2.50% STAYBRIDGE SUITES 2 Robert Speck Parkway, Suite 600, Mississauga, ON, L4Z 1H8 InterContinental Hotels Group Canada www.ihg.com Contact: Stuart Laurie T: 416-675-3366 F: 416-675-9779 stuart.laurie@ihg.com Units (Ont): 6 Units (West): 1 Total Units (Can): 7 Total Rooms (Can): 776 Franchise Fee: $50,000 Royalty Fee: 5.00% Advertising Fee: 2.50% Expansion Notes: Staybridge Hamilton opened July 2012.

STUDIO 6 CANADA 77 Bloor St. W., Suite 2000, Toronto, ON, M5S 1M2 Realstar Hospitality www.staystudio6.com Year Established: 2003 Contact: Irwin Prince T: 416-966-8387 F: 416-923-5424 irwin.prince@realstarhospitality.com Units (Ont): 2 Total Units (Can): 2 Total Rooms (Can): 204 Franchise Fee: $40,000 Royalty Fee: 5.00% Advertising Fee: 1.50% Expansion Notes: Expect to add 5 new properties across Canada over the next 3 years. Plan to open second Studio 6 in Toronto in fall, 2013.

Expansion Notes: Hotels in Thompson, MB and Estevan, SK. Two more underway.

SUPER 8 22 Sylvan Way, Parsippany, NJ, 07054 Wyndham Worldwide www.hotelfranchise.wyndhamworldwide.com Year Established: 1974 Contact: Peter Lee T: 604-271-8118 F: 604-271-8116 peter.lee@wyndhamworldwide.com Units (Atl): 10 Units (Que): 6 Units (Ont): 30 Units (West): 85 Total Units (Can): 131 Total Rooms (Can): 8,497 Franchise Fee: $20,000 Royalty Fee: 5.50% Advertising Fee: 3.00% Expansion Notes: Hotels are planned for Fox Creek, AB, Peace River, AB and Kamloops, BC. THRIFTLODGE CANADA (PART OF TRAVELODGE CANADA) 201- 609 14th St NW, Calgary, AB, T2N 2A1 Travelodge Hotels US www.travelodge.ca Year Established: 1953 Contact: Gerald Hendry T: 403-270-9000 F: 403-270-9029 ghendry@travelodge.ca Units (Ont): 2 Units (West): 6 Total Units (Can): 8 Total Rooms (Can): 378 Franchise Fee: $25,000 Royalty Fee: 3.25% Advertising Fee: 3.25% TOWNEPLACE SUITES BY MARRIOTT 2425 Matheson Blvd. East, Suite 100, Mississauga, ON, L4W 5K4 Marriott International Inc. www.marriott.com Contact: Michael Beckley T: 905-366-5200 F: 905-366-5220 michael.beckley@marriott.com Units (Ont): 2 Total Units (Can): 2 Total Rooms (Can): 278 Application Fee: $50,000 US Royalty Fee: 5.00% Marketing Fee: 1.50% Expansion Notes: TownePlace opened a property at the Toronto Airport in 2012, and a third is under construction in Thunder Bay, ON. TRAVELODGE (CANADA) LIMITED PARTNERSHIP 201- 609 14th St NW, Calgary, AB, T2N 2A1 Travelodge Hotels US www.travelodge.ca Year Established: 1953 Contact: Gerald Hendry T: 403-270-9000 F: 403-270-9029 ghendry@travelodge.ca Units (Atl): 3 Units (Que): 1 Units (Ont): 35 Units (West): 45 Total Units (Can): 84

TRYP BY WYNDHAM 22 Sylvan Way, Parsippany, NJ, 07054 Wyndham Worldwide www.tryphotels.com Contact: Peter Lee T: 604-271-8118 F: 604-271-8116 peter.lee@wyndhamworldwide.com Units (Que): 1 Total Units (Can): 1 Total Rooms (Can): 242 Franchise Fee: $45,000 Royalty Fee: 5.00% Advertising Fee: 3.00% WESTIN HOTELS & RESORTS 123 Queen St. W., Toronto, ON, M5H 2M9 Starwood Hotels & Resorts Canada www.westin.com Contact: Scott T. Duff T: 416-947-4827 F: 416-947-4975 scott.duff@starwoodhotels.com Units (Atl): 1 Units (Que): 2 Units (Ont): 5 Units (West): 7 Total Units (Can): 15 Total Rooms (Can): 5,671 Franchise Fee: $85,000 Advertising Fee: 2.00% WINGATE BY WYNDHAM 22 Sylvan Way , Parsippany, NJ, 07054 Wyndham Worldwide www.hotelfranchise.wyndhamworldwide.com Year Established: 1995 Contact: Peter Lee T: 604-271-8118 F: 604-271-8116 peter.lee@wyndhamworldwide.com Units (West): 3 Total Units (Can): 3 Total Rooms (Can): 326 Franchise Fee: $36,000 Royalty Fee: 4.50% Advertising Fee: 4.00% WYNDHAM GARDEN 22 Sylvan Way, Parsippany, NJ, 07054 Wyndham Worldwide www.hotelfranchise.wyndhamworldwide.com Contact: Peter Lee T: 604-271-8118 F: 604-271-8116 peter.lee@wyndhamworldwide.com Units (Ont): 1 Total Units (Can): 1 Total Rooms (Can): 152 Franchise Fee: $40,000 Royalty Fee: 8.50% Expansion Notes: Opened first hotel in Niagara Falls in May, 2012.

Please e-mail any changes to data for our online listings or next year’s report to pelliott@ canadianlodgingnews.com, subject line: Franchise Report 2013 changes.

Wyndham Garden Hotel Niagara Falls

SUBURBAN EXTENDED STAY 1 Choice Hotels Circle, Ste 400, Rockville, MD, 20850 Choice Hotels International www.choicehotelsfranchise.com Contact: John Slaughter T: 303-667-9142 F: 602-606-5385 john_slaughter@choicehotels.com Units (West): 2 Total Units (Can): 2 Total Rooms (Can): 159 Franchise Fee: $30,000 Royalty Fee: 5.00%

Total Rooms (Can): 7,940 Franchise Fee: $25,000 Royalty Fee: 4.25% Advertising Fee: 4.25% Expansion Notes: Looking to expand across Canada.

Hotel Elan Ascend Collection Calgary

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CANADIAN LODGING NEWS

Manitoulin Conference Centre becoming a destination Hand-made quilts in guestrooms

By Elaine Anselmi, Assistant Editor LITTLE CURRENT, ON—At the end of June, the newly opened Manitoulin Hotel and Conference Centre hosted the wedding of a woman born on Manitoulin Island (a Haweater as they refer to themselves) and her Turkish fiancé. The couple live in London, England and returned to the island for the first time in ten years for their wedding, now that there’s a place to hold it.

“We’re becoming a destination, now that we can offer conference-based catering,” Sheila Bellefeuille, general manager of the Manitoulin Hotel and Conference Centre (MHCC), told CLN. The 5,600-square-foot, $10.8 million

project is a joint venture between six First Nations bands and the Great Spirit Circle Trail (GSCT), the aboriginal tourism organization representing the group.

“This is definitely a case study for First Nations, in terms of business development,” Kevin Eshkawkogan, CEO of the GSCT and president of the MHCC told CLN. The facility will have two major market focuses, he said: the group tourism industry and large meetings, in particular First Nations meetings.

Two-dozen weddings plus Several meetings and more than two-dozen weddings are already booked for the hotel and the in-house operated restaurant opened for busi-

ness in early July. The 70-seat space sits just off the main lobby and offers a patio that looks over the North Channel.

“It’s an independent restaurant that will cater to meetings, conferences and special events,” said Bellefeuille.

The fine-dining menu has an aboriginal infusion, said Eshkawkogan, and a variety of unique dishes.

“The thing that people need to know about aboriginal cuisine is it’s not necessarily about what you’re eating,” he said.

“Our diets historically were based on availability.”

The menu has consistent yearround items but will also have strong variation in seasonal dishes. Eshkawkogan said game meats such as woodland buffalo, that were historically abundant on the island but have since disappeared, will be brought back through farmed sources.

Beyond the ingredients, Eshkawkogan said the dining experience is about eating communally and gathering together. “We want to provide people with an opportunity to experience something they’ve never done before and eat some foods they can’t get in too many places,” he said.

The restaurant will work with local farms and Bellefeuille said they are working with the organization Farm to Fork, which will pick up vegetable ends, peels and other food-scraps to

bring back to the farm and turn into compost.

“The mandate of the hotel is to be environmentally responsible,” said Bellefeuille. “We understand this is an extra cost, but it’s important to the island and the community.”

Walking through the 58-room hotel, its cultural foundations are illustrated through structure, tapestry and art—which will be on sale from local artisans in a shop off of the lobby.

Teepee-shaped lobby From the outside, the teepeeshaped lobby draws the eye from across the harbour; inside the wall is lined with the crests of its founders.

The smaller of two conference rooms sits under the main lobby in a space called the Seven Grandfathers Meeting Room—named for the Anishinaabe teachings of human conduct, also known as the Seven Teachings. The room encircles a large, local tree trunk and looks out through a glass front, beyond a pool to the impressive stretch of Lake Huron.

“An underlying theme from the beginning was cultural authenticity and we’re not compromising on that,” said Eshkawkogan. “The hotel gives [guests] a venue to sleep at, a restaurant to cater to all their needs, and keeps them here long enough to experience aboriginal culture in a really great way.”

The need for such business on the island is not a new concept, said Eshkawkogan. A hotel was proposed for Little Current about a decade ago, and the land now taken by the MHCC was commercially zoned in the 1970s to attract this sort of business.

The idea, said Eshkawkogan, is to bolster the local economy and job market by bringing more people to the island and retaining their business.

Of the staff at the MHCC, Bellefeuille noted 90 per cent are aboriginal and a number of them went through the Ontario Tourism Education Corporation (OTEC)’s food and beverage program (as discussed in CLN’s June feature Training For Keeps).

Employment challenges are familiar to Eshkawkogan who was born on Manitoulin Island and lived in M’Chigeeng until the second grade when his mother and stepfather relocated to Chapleau, ON for more job opportunities.

“Home to them and home to us has always been Manitoulin,” said Eshkawkogan. “We left because there were no jobs here, but now I’m on the other side of the table, able to work on Manitoulin and create jobs.

“The hotel is bringing additional business, not just to us, but to everybody on the island,” said Eshkawkogan. “That’s what the model was meant to do and it’s doing that perfectly.”

Spotlight on Business

By Heather Wilson Coode

Outdoor LED lighting extends savings for hoteliers Increasingly, hotel owners, property managers and lighting designers are turning to light-emitting diode (LED) technology. In fact, according to a 2012 report by global management consulting firm McKinsey & Company, the LED adoption rate is expected to surge in the hospitality sector from nine-per cent today, to about 45 per cent by 2016 and 80 per cent in 2020.

Often guest rooms are the first consideration in energy-efficient hotel lighting, but as resort owners are learning, savings can also begin when the day ends. Today there are many options for illuminating signs and parking lots with outdoor LED systems that can cut annual lighting costs by thousands of dollars, even millions for large chains like Holiday Inn—which saved more than $4 million a year after switching to LED lighting in new signs at more than 3,200 locations.

Property owners love LED area lighting for its energy-savings potential—about 50 per cent compared to traditional metal halide and high-pressure sodium (HPS) sources while lasting years longer. In fact, new outdoor LED fixtures can pay

for themselves in only a few years.

LED can also mean fewer calls to service troublesome fluorescent and neon lighting systems in hard-toreach signs.

The McKinsey & Company report confirms the rising popularity of outdoor LED lighting, noting that LEDs, which currently make up about six per cent of outdoor lighting, are expected to climb to close to 45 per cent by 2016, increasing to more than 70 per cent by 2020.

Less watts in lots LED lighting in parking lots and garages offers clear savings potential. Property owners accustomed to high-intensity discharge (HID) lighting are increasingly attracted to more energy-efficient, longer-life LED alternatives. Whereas metal halide and HPS fixtures tend to consume more power and cast ‘hot spots’ of light on the ground, LED fixtures use significantly less energy and many new options, including GE’s Evolve LED outdoor lighting systems, use advanced optics to both distribute light more evenly and aim it precisely where it’s needed.

Marriott International recently

installed GE’s Evolve LED Area Lights and Evolve LED Garage Lights across nearly 45 acres of parking space at its corporate campus in Bethesda, Md. This cut electricity use by 580,000 kilowatt hours (kWh) a year, equating to a $70,000 cost savings. Marriott can also dim its new LED garage lights with GE’s lighting control system that incorporates motion sensors. Light output is reduced to 40 per cent while the garage is vacant and adjusts to 100 per cent when motion is detected. Marriott will save about $11,000 a year as a result of this advanced control.

ters and box signs. A redesign of the iconic brand logo required new exterior signage for more than 3,200 Holiday Inn and Holiday Inn Express locations.

The project involved more than 20 sign manufacturers creating 9,300 channel letter and box signs. The Holiday Inn chose GE’s Tetra LED technology to light its new signs, which saves the company an estimated $4.4 million annually—about $3 million in maintenance reductions and $1.4 million in electricity savings, compared to previous fluorescent and neon systems.

Saving in signs

A quick look inside

Because outdoor signage is often illuminated more than 10 hours a night, bright, reliably lit signs are critical for maintaining brand consistency among consumers. Many properties are switching from fluorescent and neon lighting to LED systems, not just for energy, but substantial maintenance savings as well.

The Holiday Inn recently updated its outdoor signage in an effort to drive brand consistency across thousands of properties worldwide with evenly illuminated channel let-

In addition to these outdoor options, there are myriad indoor LED lighting solutions for creating savings in guest suites, common areas and meeting rooms.

Canadian hoteliers can find stories of interior lighting upgrades in their own backyard including Sparkling Hill Resort. Located in British Columbia and celebrated for its creative use of $10 million in Swarovski Crystal elements, Sparkling Hill recently replaced 50-watt halogen bulbs with 2,500 7-watt PAR20 LED

and 12-watt PAR30 LED replacement lamps from GE. The switch means an annual 828,000 kWh energy reduction at the award-winning luxury hotel, equating to $1.3 million in total lighting cost savings over 10 years.

Next steps An outdoor LED lighting update can offer a wide range of benefits and does not need to be complicated. A professional lighting analysis is a great way to learn more about existing systems and options for improvement. Many energy service companies and electrical products distributors can help you understand the role lighting plays throughout your properties, and how you could be saving time and energy while creating an even better guest experience in the process.

Heather Wilson Coode has worked for GE Lighting for more than 15 years.

As hospitality marketing manager and brand manager – energy smart LED, Halogen & CFL Lamps, she is responsible for developing strategic initiatives to accelerate overall brand awareness.

For more information or to schedule a lighting audit, visit www.gelighting. com/hospitality.

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Algonquin chef Jasmin Kobajica

ST. ANDREWS BY-THE-SEA, NB—“Let’s make one thing clear,” said Jasmin Kobajica, executive chef and food and beverage director at the Algonquin Hotel in St. Andrews By-the-Sea, NB in an interview last month. “I’m not at a cutting board. Most days I’m in a hard hat and steeltoed boots.”

The iconic hotel, the first Canadian property in Marriott’s Autograph Collection, is set to open this month after extensive renovations.

Since he arrived on site on Feb. 29, Kobajica has worked closely with New Castle Hotels & Resorts to plan the new brand, complete with brand standards, menus and operations management.

“New Castle understands the importance of this property and is bringing it back to where it should be,” said Kobajica.

In addition to his role as executive chef, he is also the food and beverage director in charge of banquets, in-room dining, Braxton’s restaurant and The Club House.

Braxton’s restaurant will feature local cuisine, including lots of fish and seafood, while The Club House has Butcher’s Block Canadian Angus Reserve beef.

The 78-seat restaurant is named for George Braxton, who was one the first black chefs to work in a major Canadian hotel—the Algonquin.

He was also an author and culinary educator.

Braxton’s Practical Cookbook, published in 1886, stressed the simplicity of cooking using fresh and local produce. “His philosophy stands up today,” Kobajica said.

Kobajica noted that the Algonquin has its own beehives, and during the Spring they tapped trees to make their own maple syrup.

Kobajica not only knows the property (he was there from 1997-2000), but he also dreamed about it during the intervening years as he worked at La Ronde restaurant in Edmonton’s Crowne Plaza Hotel, started his own consulting firm, and became opening chef for Fox Harb’r.

When he was asked to come back and help reopen the Algonquin, he jumped at the chance.

“I knew [general manager] Tim Ostrem from Edmonton and I knew a lot of the executive team. The pieces just fell into place. I’m a projectoriented individual, not someone who likes to maintain the status quo. I have to be constantly building. This was exactly what I was looking for.”

One of the challenges of working in southwestern New Brunswick is logistics—the nearest major centre, Saint John, is 2.5 hours away and deliveries are twice a week, not daily. “If I need a sample of something, it takes three weeks. It’s a case of being prepared ahead of time.”

One of the reasons he enjoys the Algonquin is the ability to make everything in-house. The kitchen has a full-production bakery facility.

Kobajica’s team includes restaurant chef Markian Shafransky, pastry chef Nitin Sethi and executive sous chef Lisa Aronson.

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CANADIAN LODGING NEWS

Anchor Inn’s radio reels in the boaters

By Elaine Anselmi LITTLE CURRENT, ON—July marks the start of the tourism season across Manitoulin Island, and the Anchor Inn Hotel is firing up its radio to callout to boaters and perhaps welcome them in for a drink or two. The Anchor, sitting just above the harbour in Little Current, on the northeastern tip of Manitoulin Island, caters to its boat-heavy clientele through an informational radio program and as a standing meeting point for the marine community.

“What it’s allowed us to do is position ourselves as the epicenter for boating on the North Channel,” Anchor Inn owner Bruce O’Hare told CLN. O’Hare provides the space and the VHF radio that local boating veteran, Roy Eaton, broadcasts Cruisers’ Net from every morning at 9 a.m. during July and August.

Hearing his broadcast everyday,

O’Hare said people want to meet Eaton. This interest led to a weekly happy hour bringing in boaters from all over Lake Huron for drinks and complimentary appetizers.

“It’s a wonderful way to not only attract traffic to our hotel, but also to the port,” said O’Hare. “They spend money at The Beer Store, the laundromat and more.” He said throughout the season, boating traffic is probably 50 per cent of their business at the Anchor restaurant.

Hurricane cocktails are a deal during bad weather Another option O’Hare provides the boating community is a place to wait out bad weather, and a stiff drink to go along with it. Inspired by Pat O’Brien’s in New Orleans, O’Hare makes a rum-based Hurricane cocktail, that he sells with two shots for the price of one on days when Environment Canada releases high-wind

warnings—something Eaton mentions on the Cruiser’s Net while he advises of the weather warning.

“What [Cruisers’ Net has] allowed us to do is talk to boaters every morning, where they live: in the cockpit of their boat,” said O’Hare. “The hotel bought all of the equipment, but it makes the port more friendly and draws attention to the hotel.” That equipment has seen heavy upgrades since the first airing of Cruiser’s Net in 2004.

“Now we have a military grade radio they make for the Canadian coast guard, which means it’s four times or five times more powerful,” said O’Hare. “It covers many hundreds of square miles.” As well as offering news bits and weather updates, the service allows boaters to call in and put word out to others on the water.

In an emergency, such as a missing or non-responsive boat, O’Hare said the first person the coastguard will

Frederick’s restaurant caters to resorters and off-road diners Chef Michael Henson

LAKEFIELD, ON—Guest dining habits have changed at places like Beachwood Resort, located north of Peterborough in Ontario’s cottage country.

And Beachwood has changed its restaurant to accommodate those trends.

The resort’s kitchen has been renovated to the tune of $18,000, including stainless steel counters, two stainless steel fridges, one for salad bars and one under-counter unit. There’s also a heat lamp and a custom serving station.

Their new restaurant is called Frederick’s, in honour of second generation owner Frederick Morgan, who died in 1993.

The dining room can now seat 120 guests with the addition of a porch on the south end of the building that used to be a reading room.

The resort, which has lakeside cottages, lodge rooms and condos, offers dining packages. In the past, most guests preferred to purchase the dining option, even though many units have cooking facilities.

“A few years ago, 90 or 100 guests might dine each night, and we had very few off-road guests,” said Krista Morgan, Frederick’s daughter, and granddaughter of Harry Morgan, who

daily special. There are two menus— one with prices for the off-roaders and one without prices for the resort guests. Resort guests still pay $30 for each dinner.

Beachwood distributed 20,000 flyers to targeted areas. They promoted events such as a Winemaker’s dinner, a pickerel fish fry and Sunday cooking school.

New chef, Michael Henson is eager to host such events. A graduate of Sir Sandford Fleming’s culinary arts management program, he has worked at the Old Bridge Inn in Young’s Point and Rare in Peterborough, as well as a retirement home in Cobourg, ON. The wine list has been revamped with the help of Chris Wilton, a sommelier from Peterborough. “We have wines you won’t see at a liquor store, including wines from Huff Estates and Rief Estates,” Morgan said.

Beers include brews with names like Cracked Canoe and Barking Squirrel.

Their efforts seem to be paying off.

One Friday in June, Frederick’s served 38 off-road diners.

bought the resort in 1944.

But resort plan meal guests are becoming fewer and fewer, partly due to recession-driven cutbacks. “They come and rent the cottage, but don’t take the meal plan,” Morgan said.

“We’re competing hugely with private cottage rentals. Taxes have gone up so much that cottagers decide to rent them out.” For example, one cottage rental company, Northerncomfort.com, has 150 cottage properties that can be rented 10 to 12 weeks a year, taking up to 1,800 weeks of rental income out of the local market.

Even then, the taxes cottagers pay are not equal to the high rates paid by resorts.

“We have to get some regulations to deal with that,” Morgan said.

The goal now is to attract local “off-road” diners. This meant they had to change the menu from offering three choices per night on a sevennight rotation. “The non-resort person would say, ‘Is this all you have?’” said Morgan.

The menu now offers Krista Morgan and seven different entrees and a her mother, Karen

call is Eaton. “He’ll put out the name of the boat and half an hour later two [guards] will float up saying ‘you

PHOTOS: Left: Anchor Inn staff.

Above: Anchor Inn street view.

need to call Roy’,” he said.

Having a largely international clientele, O’Hare adopted another marketing strategy that he attributes to “the restaurant doctor” Bill Marvin.

When the Anchor’s restaurant gets busy and wait-times increase, O’Hare and his servers “postcard” tables. He has a stack of Anchor Inn postcards and postage read to go, and as the server brings water or drink orders,

they offer a postcard.

“They say, ‘while you’re waiting, I’m going to give you this postcard, write a letter to your family back home and tell them you’re having a great time’,” explained O’Hare. They’ll even offer to mail it. “For us, it buys time, increases the gratuity for the server— you’ve done something nice for them they didn’t expect—but also, when it arrives back at home, it’s a little piece of marketing.”

Saskatchewan’s Leader Inn celebrates 100 years Guestroom at the Leader Inn.

LEADER, SK—Last month, Leader, SK celebrated its 100th anniversary with a parade, a quilting house, and artists drawing on buildings. The town was originally called Prussia, though its name was changed in World War I. During the celebrations, the pre-WWI street names reappeared—Railway, Munich and Kaiser.

Among the celebrants was the Leader Inn, which also turned 100.

Bonnie Tweton is a second generation owner—her father bought the hotel in 1975. “I never lived in anything other than a hotel room until my late twenties,” she told CLN. “When I went to college, it was like a bigger hotel room.”

At 83, her father, Mel Tweton, still puts in long days at the hotel. Before coming to the Leader Inn, Mel was a meat packer, then bought hotels in Kenaston and Herschel, SK. Bonnie bought the Leader Inn from her father in 2002.

“Our business is 98 per cent repeat,” Bonnie Tweton said. “We had 100 per cent occupancy for the majority of time last winter. It was 68 per cent this winter—sporadically reaching 100 per cent.”

The small-town winter average is usually a small fraction of that, but Leader is positioned midway between Kindersley, Medicine Hat, Swift Current and Maple Creek—close to the gas fields—and the hotel fills up with resource workers.

“In the 30 years my father owned the hotel, he only charged winter room rates twice. Since then, eight out of 11 years have had high winter occupancy,” Tweton noted.

When Mel Tweton bought the hotel, he implemented two-phase power.

“People thought he was crazy,” his daughter said.

He also took the 34-room property with communal baths and showers, and made it into 20 rooms with private baths and showers, including some two-room suites. More recently, the old bath and shower rooms were made into two new rooms at a cost of $25,000.

“It’s a four-in-one business,” Tweton added. “We have an 85-seat bar, a 75-seat restaurant, the hotel and a bakery with an entrance off the alley.”

Restaurant specialties include comfort food such as homemade cutlets and perogies. A Sunday smorgasbord ran until two years ago, attracting 800 people one Mother’s Day. Tweton is proud to have “the only hotel in our price range with clean, showroom quality rooms, a well-kept lawn, a paved parking lot and a garden shed.”

They also have a birdhouse— swallows help keep the bugs down.

“It’s a green solution rather than spraying,” she said.

The Twetons were the first longterm owners—from the time the hotel opened in 1913, the longest an owner had stayed before the 1970s was six years.

And what’s the hardest part about running the hotel?

Tweton’s answer applies to most of Saskatchewan—“It’s hard to get staff.”

| 17

www.canadianlodgingnews.com

J U LY 2 0 1 3

From home to the hotel

and back again

By Elaine Anselmi, Assistant Editor

When travellers get away, whether for business or leisure, there is a predominant trend in what they are looking for after that long flight, bumpy train ride or noise-riddled car ride; and that’s home. The days of graphic-patterned quilts and pillows that do more for the eye than the head are seeing their final act, and giving way to a bed make-up that is more representative of the average Canadian bedroom.

“The vast majority of people are looking for something similar to, or something better than, what they have at home,” Tony Pollard, president of the Hotel Association of Canada (HAC) tells CLN. “When I rent an automobile – I drive

a full size car – I don’t want to drive around in some little, cooped-up thing. I want to drive around in something comparable to what I drive on a day-to-day basis. I think that’s typical of most travellers.”

There’s no doubt that beds rank high in the determining factors of whether a guest has a positive stay at a hotel, says Pollard. The HAC Annual Travel Intentions Survey – last released in February 2013 – ranked overall bed comfort at the top of the list, followed by friendly service, complimentary breakfast, free parking and sound-proof rooms.

There are two factors coming out of the im-

portance of beds: “Number one is that our survey says the bed is the most important thing,” says Pollard. “Number two is that guests like it so much they want to buy it.”

Many of North America’s largest hotel chains offer retail programs that allow their guests to purchase the mattress, pillow or bedding from their own product line. Starwood Hotels was one of the first to offer such a program and have seen great success, as have other chains such as Hilton and Fairmont.

“Starwood started the ball rolling and it was picked up by other brands, companies and independent properties,” says Pollard. “All of that is

to say that it was an excellent initiative.”

Not to tangle the sheets, but the story is: more and more people are looking for something similar to their bedroom at home, only a slightly better version. And, in turn, some are choosing to bring that up-scaled version of home, back home.

“There’s still a bit of a tug of war between creating a home-looking bed and an operationally efficient bed,” says Graham McMillan, vicepresident of Eden Textile.

Under the covers

encased rails in the mattress structure that allow air to pass through. Similar to mattresses that use gel materials, McKeough says the technology allows beds to breathe and responds to findings that people prefer a cooler sleep.

“That research is done on the retail side,” he says. “But, we can take that and apply it to the hospitality side as well because, really, hospitality guests are just people like you and me.”

As mattress construction develops, cost also increases. With the bottom line an ever-present concern for the operator, Pollard says “you have to recognize the quality of something. You get

what you pay for, and better quality has a tendency to last longer.”

Longevity in a product means savings down the road and McKeough points to Simmons’ EverNu replaceable, zippered-mattress tops.

The new product gives the option of refreshing the top layers of upholstery on several of their mattress lines. Rather than replacing the entire mattress, operators can give a perfectly good mattress base a whole new life.

One of the top concerns for both guest and hotelier is hygiene in mattresses. From bed bugs to soiling, any sort of cleanliness concern can

seriously compromise a guest’s stay and their loyalty to the brand.

Eden Textile is in the process of releasing a new bedskirt with an integrated mattress encasement that offers protection against bed bugs, vice-president Graham McMillan tells CLN. The product, to be released in September, will keep the look of the bed skirt that many operators prefer, but with easier cleaning options, says McMillan. “Operationally, it’s easy to remove the bed skirt; take it off, wash it and the mattress is already hygienic,” he says.

“Hoteliers are trying to meet the expectations of their guests and many of them are sleeping on better products at home, than they were a decade ago. There are expectations in the accommodation industry to have similar type beds in their hotels,” says Chris McKeough, director of sales—hospitality for Simmons Canada.

He points to one trend in mattress technology, developing temperature controls within beds to allow users to stay cooler while sleeping. Simmons’ new line Beautyrest Recharge uses foam-

The top sheet When looking at new products, Roy Johnson, senior director of product improvement for Homewood, says decisions are always influenced by “looking through the lens of the extended stay guest. We want people to feel more comfortable over a longer period of time and make it look and feel more like home,” he says.

“We monitor what goes on at home as well as in the industry.”

As in mattress construction, Johnson says temperature control was amongst the feedback he got from guests on their bed covering selection. “We’re moving away from duvets and duvet inserts,” he says. “From a functionality perspective from the guest, they were telling us it was hard to control warmth with the duvet.

With a quilted blanket and coverlet they have more control over their sleep experience.”

Along with temperature, the challenge of maintaining crisp, clean sheets has encouraged development of special materials and different bedding practices.

“When a guest walks into a room and the first thing they see is wrinkles, they’re not getting the best image of what is there,” says Kelly Hampton, business development manager for Sysco Guest Supply.

Many hotels are moving towards polyester sheets in place of cotton or other more wrinkleprone materials. “Smaller, mid-size hotels can’t accommodate a flatwork iron so they’re having trouble getting that flat top sheet,” says Hampton. “With polyester, if it’s laundered correctly,

it’s virtually wrinkle free.”

A crisp top sheet allows housekeeping to triple-sheet beds – a popular technique for the past few years – and maintain a clean, tucked look. With more hotels using this method, printed top sheets offer the splash of colour and look of a bed scarf, without the added material and labour.

Sysco prints several variations of a bedscarf onto a white polyester sheet, long enough to situate the print at the bottom or middle of the bed. “For the price of one sheet, it looks like you’re getting two items,” says Elizabeth Houston, director of corporate accounts and marketing, Sysco Guest Supply. “Operationally, it’s easier for housekeepers because it’s one unit.”

Hampton says some operators prefer a nontuck version of triple-sheeting, but the challenge is in keeping that top sheet in place without tucking it in. Sysco offers an Easy Fit duvet cover that is comprised of a single sheet with a 20-inch pocket on the top and bottom of the sheet. The duvet tucks into the pockets giving it full and fixed coverage, and the pockets have enough allowance to fold down at the top.

Innovative products and methods alleviate the labour of changing a duvet cover, but offer the same effect.

Hotels and suppliers are finding ways to provide guests with the same sort of attention to detail and care that goes into their own bed, without exhausting housekeeping when refreshing rooms on a daily basis.

A cushioned landing In the case of new hotel openings Hampton says, unless it’s brand-mandated, it’s not uncommon to see operators keen to take a pillow home to try it out. “We sample a good number of pillows,” she says. “A lot of these owners want their guests to have an experience like they would have at home.”

With pillow menus and catalogues being offered by several hotel brands, pillows are an important part of the make-up of a bed that offers a great deal of room for variation.

“Eden is seeing our pillow menu, or catalogue, growing fairly consistently,” says McMillan. “People want a medium, a firm, a soft; different options and types of feels.

We’re even at the point where we’re making pillowcases that are firm or soft-embroidered.”

In response to their guests’ comments, Homewood Suites has actually limited the number of pillows on their bed but added in more functional options including a king-size pillow, says Johnson. As well as the king-size, Homewood added a poly-filled pillow to give guests an alternative.

“They’re dressed with an upscale decorative pillowcase, but it’s not just decorative. They’re tone on tone pillows that you can sleep on,” says Johnson.

Houston says, “Where the guest is putting their head; that’s where the guest cares where the cleanliness is.”

Sysco offers an antimicrobial pillow that guards against the growth of bacteria in the case of a spill or contamination. “The problem with pillows is you cannot launder a pillow like you would a sheet,” says Hampton. “To kill any bacteria, if you were to wash and dry it with a hot dryer, you would have a big lump of polyester.”

As well as antimicrobial, anti-allergen pillows are a common sort across hotel brands.

“We’ve been in the market with a micro-gel fibre that emulates down,” says Hampton. “It would be very difficult for a person to feel the difference between that and a down pillow.”

The difference is that the micro-gel pillow is washable, anti-allergen and has a competitive price point.

While the concerns of the hotelier are not always those of the guest, the guest’s priorities are certainly top-of-mind to the hotelier. Offering guests an experience that has all of the comforts and considerations of home, with the added luxuries of a hotel, makes for a loyal customerbase.

The challenge is in meeting the expectations of the guest without sacrificing the needs of the business. The track-record of retail programs for hotel bedding speaks to the success of hotels in finding this delicate balance. Product development in beds and bedding is allowing hoteliers and their guests to sleep better at night.

“our sheets are white and soft to the touch. they feel just like new.”

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J U LY 2 0 1 3

| 19

www.canadianlodgingnews.com

PEOPLE

Robert McLaughlin, president and CEO, Sequel Hospitality Invest.

Doug Andrews, hotel manager, The Listel Hotel Whistler

Emily Edwards, event sales mgr., Four Seasons Hotel Vancouver

Yu Jin, VP technology and chief information officer

Charles McKee, vice president marketing

Beth Gearing, vice president legal

Marianne Duguay, VP asset management

Delta Hotels and Resorts expands leadership team

Stuart Silberg, chief technology officer, Hotels.com

Maria Jose Portela, GM, Sawridge Inn & Conference Centre, Edmonton

Kevin Maven, asset manager, Superior/ MasterBUILT

JT Dhoot, senior analyst, Superior MasterBUILT

Nancy Munzar Kelly, general manager, The Hazelton Hotel, Toronto

Richard Wong, VP and GM, Chateau Lacombe Hotel, Edmonton

Sequel Hotels and Resorts has appointed Robert McLaughlin as the new president and CEO of Sequel Hospitality Investments Inc. His mandate is to enhance the company’s growth and profitability for investments in hotel and resort acquisitions and mixed-use developments. He will also guide the expansion of Sequel Hotels and Resorts.

McLaughlin come to Sequel from CTV, where he was senior VP of production.

cluding past positions at The Coast Sundance Lodge in Sun Peaks and at The Coast Inn of the North in Prince George.

estate development firm Carpenter & Company, began developing hotels and mixed-use projects in the early 1970s.

Four Seasons Hotel Vancouver has named Emily Edwards as event sales manager.

In addition to her degree in Tourism Marketing from BCIT, Emily is also a Certified Meeting Planner and Destination Management Certified Professional.

Four Seasons Hotels and Resorts has also appointed prominent real estate developer Richard (Dick) Friedman, representing long-term shareholder Cascade Investment, to the company’s Board of Directors. Friedman, president and CEO of Boston-based real

Hotels.com, a leading hotel booking website, has appointed Stuart Silberg to the position of chief technology officer. Silberg was previously VP of technology. Prior to his current role at Hotels.com, he has held key technology leadership positions at Move. com, Kaiser Permanente, and K-Mart.

Doug Andrews has taken over as the hotel manager of The Listel Hotel Whistler, a 98 room boutique property at the heart of the village. Andrews comes with extensive experience in the hotel sector, in-

Maria Jose Portela has returned to the Sawridge Group of companies as general manager of the Sawridge Inn and Conference Centre Edmonton South. Portela has

TORONTO—Delta Hotels and Resorts announced a newly expanded leadership team in June. The newly created roles in technology, marketing, legal and asset management will support Delta’s extensive brand repositioning.

Yu Jin has been named vice president of technology and chief information officer.

Jin has more than 16 years of global leadership experience, has implemented enterprise systems in a variety of functional areas and has overseen IT operations, most recently with Four Seasons Hotels & Resorts where she was vice president of information tech-

nology.

Charles McKee has been named vice president of marketing. McKee was most recently the vice president, international at the Canadian Tourism Commission where he oversaw all marketing and sales activities in its core and emerging markets. He also worked as vice president, marketing for Air Canada, during a crucial phase in the airline’s transformation.

Beth Gearing has been named vice president, legal.

Before joining Delta, Gearing was a partner of Blakes in Toronto, where she practiced business law for more than

20 years. Gearing is familiar with the Delta brand having worked directly on various Delta projects while at Blakes.

Marianne Duguay has been appointed vice president, asset management. Duguay rejoins Delta after a year with Fairmont Raffles Hotels International as executive director hotel analysis. Prior to her role with Delta as director, asset management, Duguay was a leader at SITQ where she was responsible for the financial performance, investment management and value enhancement for a 17-property portfolio of Fairmont and Westin Hotels.

over 28 years of experience in the tourism and hospitality industry, working as executive housekeeper, operations manager, catering manager, sales director, assistant general manager and GM.

Hotels Canada Inc., The CIBC Leadership Centre, The Executive Learning Centre and Del Lago Golf Resort.

JT Dhoot is now senior analyst, developments and capital assets. Known as the “King of Spreadsheets”, Dhoot comes to Superior/ MasterBUILT from a position as senior consultant for MNP LLP.

Hotels & Resorts (now Fairmont), as well as other luxury independent properties.

Eric Watson, VP development at Superior Lodging Corp. and MasterBUILT Hotels recently announced the appointment of two new employees to support expansion of Superior Lodging Corp. and MasterBUILT Hotels.

Kevin Maven, asset manager, comes to Superior/ MasterBUILT from The Mouallem Group, where he served as COO. Prior to that he had 10 years of operational management positions with Choice

Nancy Munzar Kelly is the new general manager of The Hazelton Hotel in Toronto.

Prior to this appointment, Munzar Kelly held the role of COO at Liverton Hotels International Inc., the managers of Metropolitan Hotels located in Toronto and Vancouver. She has also worked for Four Seasons Hotels & Resorts and CP

Richard Wong is now VP and GM of Chateau Lacombe Hotel, Edmonton, with overall responsibility for the acquisition, rebranding, refurbishment and repositioning of this iconic hotel. Wong’s background includes positions as board chair, Pilgrims Hospice Society, VP, industry relations for Travel Alberta and past president, Hong Kong Canada Business Association, Edmonton Section. He spent almost 18 years in management with Sutton Place Hotels, and was GM of the Sutton Place Edmonton for more than seven years.

It’s the little things that count, like soft towels, comfortable pillows and plush robes that make the guest experience complete. Our wide range of linens and bed and bath products ensures you’ll find the perfect fit for your unique vision. Count on us to provide quality at exceptional value for all your personal care amenities, textiles and lodging products.

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www.canadianlodgingnews.com

20 |

CANADIAN LODGING NEWS

Continued from page 1

Here are some photos of the Canadians who attended HITEC 2013. More photos can be found at www.canadianlodgingnews.com. Mark your calendars for HITEC 2014, which will be held in Los Angeles from June 23-26, 2014.

Claude Senechal, Samuel Schmidt, Sylvain Boudreau, Intello

Kyle Zwaagstra, Axxess Industries Inc.

Brent Fretwell, RSI-RoomKey PMS

Paul Gillard, Jonas Software

Saar Fabrikant, Beth Hamilton, Greg Thomson, B4Checkin

Sandra Kaczor, Duncan Field, Sarah Lough, ResortSuite

Mike Berezowski, Frank Verhagen, WebRezPro PMS

Warren Dehan, Audrey MacRae, Northwind Maestro PMS

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www.canadianlodgingnews.com

J U LY 2 0 1 3

| 21 Knights Inn Parry Sound

O P E N I N G S , S A L E S A N D R E N O VAT I O N S

Loews Hôtel Vogue undergoes $10-million transformation MONTREAL—The Loews Hôtel Vogue recently announced the completion of a more than $10-million renovation, giving the establishment a contemporary and opulent look and feel.

Located in the city’s upscale Golden Square Mile district at 1425 de la Montagne Street, the restored Loews Hôtel Vogue has redesigned guest rooms, an updated lobby and exterior façade, and La Société Bistro, an INK Entertainment concept from Toronto, which blends Parisian flair with North American contemporary style.

“This neighborhood is experiencing quite a boom, so it was only natural to seize the opportunity to launch our own revitalization project to modernize our facilities and update our offering,” said Eric Hamel, executive assistant manager of Loews Hôtel Vogue, in a release.

“The hotel has held an important place in the city’s hospitality industry for decades, and we are certain this contemporary renovation will delight our existing clientele and introduce our hospitality to a new generation of guests.”

The décor in the 180-seat restaurant features a large hardwood bar and a glass dome ceiling. Ontario chef Sean Reeve’s menu includes bistro-inspired cuisine made from fresh, local ingredients, shareable plates and an oyster bar.

Windsor hotels sold to Vrancor/Farhi WINDSOR—Colliers International Hotels announced last month that the 305-room Hilton Windsor and 207-room Windsor Riverside Inn had been sold to Vrancor Group Inc., an Ontario-based owner and developer of hotels, and Farhi Holdings Corporation, an Ontario property development and management firm. The two properties encompass 500,000 square feet of interior space, including a restaurant and lounge, indoor swimming pool, whirlpool fitness centre, gift shop, business centre and 15,000 square feet of meeting space.

For more Openings, Sales and Renovations information, go to www.canadianlodgingnews.com.

Make An Entrance. It’s Time We Met.

Chayell breaks ground on downtown Oshawa Holiday Inn OSHAWA, ON—Chayell Hospitality Group and Oshawa dignitaries marked the beginning of construction of the six-storey downtown Holiday Inn Express and Convention Centre with an official groundbreaking ceremony on June 6.

The 125-room, $21-million hotel and convention centre will be located at the corner of Simcoe Street North and Richmond Street East, replacing the former Queen’s Market and a municipal parking lot.

It will include a restaurant with an outdoor patio, indoor pool and fitness facilities, and a convention centre that will accommodate approximately 300-400 people.

The property will also have surface and underground parking, with the underground parking garage connected to both the hotel and conference centre.

Preliminary concept designs for the project have been approved by Oshawa city council, and site preparation is underway. Developers Abdul and Ali Rehman will be finalizing their building and site plan drawings over the summer and intend to start construction as early as Fall 2013.

“We are positive that quality accommodation in downtown Oshawa will not only complement existing businesses including the GM Centre, it will also attract and build confidence of other developers to invest in downtown Oshawa,” said Abdul Rehman, president of Chayell Hospitality Group, in a release.

“We see the growth potential in downtown Oshawa.

Bringing the Holiday Inn Express & Convention Centre to downtown Oshawa will help it realize its destination potential,” said Ali Rehman, vice-president of Chayell Hospitality Group.

Knight’s Inn Parry Sound rooms include Tassimo coffee makers PARRY SOUND, ON—Knights Inn Parry Sound has completed its major renovation program and now boasts the “best beds in Parry Sound” and the “best in-room coffee ever,” with its individual Tassimo coffeemakers.

The Knights Inn, formerly the Best Rates Inn, is located in Parry Sound’s downtown entertainment district, within easy walking distance of The Bobby Orr Community Center, Island Queen Cruises, The Stockey Center and Market Square. The Knights Inn features a Don Cherry’s’ Sports Grill restaurant on site. The hotel is owned by Chris and Darrel Painter.

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500.1019.13 CanadianLodgingNews 3_13.indd 1

3/27/13 2:18 PM

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22 |

B E F O R E du ri ng &

TOP A F T E R

Five Hiltons in SilverBirch hotel pipeline

The Halifax Citadel Hotel (above left), built in 1963, was torn down to make way for two SilverBirch Hilton Hotels, a Hampton and a Homewood Suites, plus a residential building and conference centre (right). Construction began on the new hotel in October 2012 (centre) with an expected May 2014 completion date. See www.canadianlodgingnews.com for a link to a time-lapse construction video.

VANCOUVER—SilverBirch Hotels & Resorts has just completed three Marriotts, and now has five Hilton hotels in its construction pipeline.

The three Marriotts are the Residence Inn by Marriott in downtown Vancouver, the TownePlace Suites by Marriott near Toronto Airport, and the Fairfield Inn & Suites St. John’s, NL. “The Fairfield just opened on June 11,” said Steve Giblin, president and CEO. “Seamus O’Regan (former CTV TV host and Newfoundland native) gave a great speech, partly because we are naming the ballroom after him. He said he fell in love with the hotel from the moment he arrived, not only because of the fresh lobby, but also because he opened his laptop and was immediately on the Internet. His room was quiet, with blackout curtains and a comfortable bed. He arrived at 3 a.m. after a delay, and was very happy to have six hours of sleep before delivering his presentation.”

The hotel also features a waterslide, free breakfast, and five meeting rooms, and 42-inch televisions that have plug-ins for laptops.

Construction costs came in at just one per cent over budget. “Our design and construction team did a good job. We anticipated the [potential] escalation of costs due to the location.”

Responsible teardown of Citadel The site of the old Citadel Hotel in Halifax has been totally cleared, and two new hotels and a residential tower are rising on the site. For a video showing time-lapse construction, go to www.canadianlodgingnews.com.

Giblin noted that 80 per cent of the materials from the old hotel were recycled, including the bricks. The method of tearing down the hotel minimized the impact on the environment and

the surrounding downtown area. A front-end loader started on top of the roof, and dropped materials down the elevator shaft, meaning a minimum of dust and debris. When one floor was demolished, building materials were used to build a ramp down to the next floor, and the process was repeated.

At press time, the two hotels, a Hampton Inn by Hilton and Homewood Suites by Hilton, were almost topped out. The site also includes a SilverBirch Conference Centre and a residential tower. The combined hotels have 315 rooms.

SilverBirch Conference Centres The Doubletree Hotel (formerly the Regina Inn) will also include a SilverBirch Conference Centre. “A SilverBirch Conference centre is one that includes everything in the room for one price. If we sell a space for 10 people, it includes audio-visual, free WiFi, all coffee breaks and lunch, usually for less than $100 per person,” Giblin explained.

“It makes life simple and easy. There’s none of this $400 for audio visual and $2.50 for an extra soda. There’s a centralized coffee break area called Connections Café. It’s all free—small plates, small portions, healthy food, espresso, cappuccino and lattés—and pastries too. Also included is a lunch buffet in the dining room.

Anytime between 11:30 a.m. and 2:00 p.m., you can break for lunch and have guests out and back within an hour.

“It makes things simple, and allows the meeting planner to concentrate on the meeting.”

SilverBirch already has these conference centres in the Radisson Saskatoon and Radisson Edmonton South, and there are three under construction in the Doubletree Regina, Double-

C OM I NG

Oct. 8: The Manitoba Hotel Association Tradeshow, Victoria Inn Hotel, Winnipeg. Website: www.centrex.ca.

Oct. 10-12: Travel Gay Canada’s 4th Annual Conference, The White Oaks Resort & Spa, Niagara-on-the-Lake, Ontario. Contact: Darrell Schuurman. Website: http://www.tgcconference.com.

Oct. 21-23: Boutique Lifestyle International Leadership Symposium (BLLA), Hollywood Roosevelt, Los Angeles, CA. Contact: Frances Kiradjian. Website: www.boutiqueleadershipconference.com.

Oct. 22-23: VO-CON resort development and vacation ownership conference, Fairmont

CANADIAN LODGING NEWS

tree West Edmonton and Hampton/Homewood in Halifax.

Regina Doubletree open for Grey Cup Regina will host this year’s Grey Cup at the end of November, and the Doubletree Regina should be set to welcome guests in time for the celebrations, with a Nov. 1, 2013 completion date.

The Doubletree West Edmonton will follow on Feb. 1, 2014. SilverBirch will keep the Mayfield Dinner Theatre, which was part of the former Mayfield Suites hotel. They will also be building Canada’s first Home2 Suites on the site, with an anticipated opening date of June 2014.

Home2 Suites is an extended stay hotel designed to appeal to millennials. “But I think it has a more general appeal,” said Giblin.

“This will allow us to accommodate extended stay customers, and attract business, transient, group and dinner theatre guests.”

Residence Inn GM of the Year Suzanne Allemeier, general manager of the Residence Inn by Marriott, which opened in Vancouver in September, 2012, was honoured as Residence Inn General Manager of the Year last month. Rob Walker, president of operations and Steve Vallevand, VP of operations for SilverBirch were on hand to present Allemeier with her award.

In other SilverBirch news, nine of the company’s 14 operating hotels received the TripAdvisor Certificate of Excellence this year.

For information on Suzanne Allemeier’s award, the time-lapse construction video and green building practices employed in demolition of the Citadel, go to www.canadianlodgingnews.com.

E V E N T S

Waterfront Centre Hotel, Vancouver, BC. Email: info@crdaconference.com.

Oct. 23-24: Western Hotel & Resort Investment Conference, Fairmont Waterfront Centre Hotel, Vancouver. Contact: Orie Berlasso.

Phone: 416-924-2002 or 866-887-4453. E-mail: orieberlasso@bigpictureconferences.ca.

Oct. 27-28: Connect, BC’s first food, drink and lodging expo, Vancouver Convention Centre West. Contact: Cailey Murphy, director of communications, British Columbia Hotel Association. Tel: 604-443-4751. E-mail: cailey@ bchotelassociation.com. Website: http://www. crfa.ca.

Oct. 28-29: Shared Ownership Invest-

ment Conference, Eden Roc Renaissance, Miami Beach, FL. Phone: 305-668-3495. Website: http://www.regonline.com/2013SharedOwner shipInvestmentConference.

Nov. 9-12: International Hotel, Motel & Restaurant Show, Javits Convention Center, New York, NY. Contact: Phil Robinson. Phone: 513-263-9331. E-mail: phil.robinson@stmediagroup.com. Website: www.ihmrs.com.

Dec. 4-7: Vantage Hospitality Group’s annual International Educational Conference and Trade Show. Co-hosted by the D Las Vegas Casino Hotel and Golden Nugget Hotel & Casino.

Contact: Al Cohen, Vantage Hospitality Group.

Phone: 888-316-2378. Fax: 440-247-2294.

8

LIST

Eight things loyalty customers crave Club Carlson, the global hotel rewards program from Carlson Rezidor Hotel Group recently announced the results of a survey conducted by Kelton Global, which polled more than 1,000 participants in the United States regarding their use and views of loyalty programs. Here is what the survey said.

1. Wanted: WiFi, points and stays. The ease with which one can earn free nights is the main motivator to join a loyalty program (62 per cent), while other top motivators include free Internet and access to WiFi (41 per cent) and the quantity of hotels at which to earn and redeem points; where the hotels are located and regular promotions for members (40 per cent).

2. Free nights. Nearly half (48 per cent) of those queried who belong to a hotel loyalty program indicated the ability to earn free nights was the most important benefit.

3. First impressions are everything. Disappointing experiences would cause 91 per cent to discontinue their affiliation. Forty-one per cent of those polled would cancel after just one unsatisfactory experience. Additionally, one in four individuals would join a competitor’s loyalty program after a single bad experience.

4. Men vs. women: While more than one in five Americans (21 per cent) belong to a hotel brand’s loyalty program, almost 60 per cent are members of more than one. Findings reveal that men are 33 per cent more likely to be a member of hotel loyalty programs than women (24 per cent versus 18 per cent).

5. One big trip or several quick ones? Once points are accumulated, nearly three in five (or 59 per cent) of those polled would rather consolidate points to redeem one longer vacation, such as a family vacation (41 per cent) or romantic getaway (32 per cent), rather than use points toward several quick trips.

6. Complimentary Internet and WiFi. These are also imperative, with two in five (41 per cent) of the survey’s participants indicating they would sign up if granted this amenity. The availability of being plugged in is important to four out of five respondents (81 per cent), especially among 18-34 year olds (94 per cent).

7. Buying points. Participants indicate that even if they do not have enough points to redeem a free stay, 94 per cent of hotel loyalty program members would be willing to spend money to achieve the points needed.

8. Choosing where to be loyal.

Seventy-eight per cent of Americans are members of at least one brand loyalty program; and Americans ages 18-64 are much more likely to join compared to those older than 65. Grocery stores have the most members, followed by credit cards offering points, retail stores and hotels.

This survey was carried out by Club Carlson on April 24-May 1, 2013, targeting more than 1,000 participants ages 18 and over, with the goal of determining consumers’ views and habits when it comes to loyalty programs.

AD1129B-0613-Canadian 6/5/13 4:01 PM Page 1

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

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

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*From January 2008 to January 2013

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