InRLA Immediate Past Chairman Phil Ray Passes the Gavel to New InRLA Chairman John Benjamin
May 2014 Issue Letter from InRLA Chairman pg. 3
also in this issue
NRA AND EATSTREET RELEASE ONLINE ORDERING GUIDE pg 8
CONTENT
AT YOUR SERVICE
3
A LETTER FROM INRLA CHAIRMAN OF THE BOARD JOHN BENJAMIN, A POTS & PANS PRODUCTION
4
INDIANA PROSTART INVITATIONAL AND FCCLA STATE LEADERSHIP CONFERENCE
6
GIHLC BEAUTIFICATION DAY
7
WHAT GOOGLE GLASS COULD DO FOR THE HOSPITALITY INDUSTRY
8
NATIONAL RESTAURANT ASSOCIATION AND EATSTREET RELEASE ONLINE ORDERING GUIDE
9
INRLA TRADE SHOW
STACY QUASEBARTH InRLA Director of Communications
10
NEW ADMINISTRATION REGULATIONS ON HEALTHCARE PROVISIONS AFFECTING EMPLOYERS
EMILY WALDRON InRLA Director of First Impressions
11
HOSPITALITY PARTNER LUNCHEON: JUNE 10
12
SERVSAFE ALLERGEN TRAINING
14
INRLA ANNUAL GOLF OUTING: JULY 23
15
INRLA OFFICERS AND BOARD OF DIRECTORS
16
SMITH TRAVEL DESTINATION REPORT (BACK COVER)
PATRICK TAMM InRLA President DEBRA SCOTT InRLA Director of Operations TOM JOHNSON InRLA Director of Finance CONNIE VICKERY InRLA Director of Government Affairs STEPHANIE HIGGINS InRLA Director of Events
INDIANA RESTAURANT & LODGING ASSOCIATION 200 S. Meridian St. Suite 350 Indianapolis, IN 46225 www.InRLA.org
InRLA Endorsed Providers
LA I n nRdorseedr e rovid p
Page 2
InRLA At Your Service: May 2014
A letter from InRLA Chairman of the Board, John Benjamin
I am pleased and honored to serve as Chairman of the Board of the Indiana Restaurant & Lodging Association, representing all in a thriving hospitality industry. As my term as Chairman of the Board begins, I reflect on all the great things that have taken place for the Association: from the merging of the restaurant and hotel associations into one; our Past President John Livengood's retirement; our new President Patrick Tamm taking the reins; and the development and success of the InRLA Partner Luncheons, legislative success, and working to improve the environment in which we do business. There are many exciting things occurring within our industry and association! As Chairman of the Indiana Restaurant and Lodging Association, it is my goal to continue to lead the board in support of our strategic plan and the mission of the Association. We will be focusing on growing membership and tracking issues impacting your business. With your help, we can accomplish a lot. We are currently working on ending the penalty on FUTA tax to our government. All in our industry got hit at the end of the year and for a substantial amount. Did you know that in the State of Indiana, we have the highest FUTA tax in the United States. We have an excellent board of directors, and I would like to welcome our new board members whose terms began on April 24. Interested in serving on the Board of Directors? If you are interested in playing a vital role in the future of InRLA as a volunteer leader, please contact Debbie Scott at dscott@tammcapitalgroup.com for more information. The commitment is small in comparison to the reward of being a part of the decision making process that sets the direction for the industry. (See full board list on page 15) If you have questions or suggestions for events, membership benefits and services please let me know, contact the Association office, or any member of the board. We want to hear your thoughts and suggestions. This is your Association and we aim to make it the best possible! I thank you for the opportunity to serve our industry in this capacity, and I look forward to an exciting year ahead.
John Benjamin A Pots and Pans Production Thr3e Wise Men Brewing Co. Scotty's Brewhouse Indianapolis InRLA At Your Service: May 2014
Page 3
Indiana ProStart Invitational and FCCLA State Leadership Conference Indianapolis, Indiana – More than 800 Indiana ProStart and Family, Career and Community Leaders of America members, advisers, alumni, and guests from around Indiana gathered in Indianapolis, Indiana, March 6-8 for the 2014 Indiana ProStart Invitational and FCCLA State Leadership Conference. 150 students on 31 teams from 16 schools competed in the Indiana ProStart/FCCLA Culinary and Management competitions. During the culinary competition, students are tasked with following the rigorous guidelines from the National Restaurant Association Educational Foundation Rules. These students are judged on their safety and sanitation skills, knife skills, chicken fabrication, creation and preparation of three dishes, along with menu costing, presentation, and display. Students in the ProStart Management Competition complete a business plan for a restaurant concept and are judged on their portfolio, visual display and concept, verbal presentation, and ability to answer critical thinking questions. Students earn various awards for each of the mentioned categories along with the top three places. Below is a list of the 2014 award winners: MANAGEMENT COMPETITION • Best Critical Thinking -C-9 Career Center Team B • Best Visual Display- Carroll High School- Fort Wayne Team A • Best Verbal Presentation -Kokomo Career Center • Best Written Proposal C-4 Columbus Area Career Connection Programs • 3rd place team Carroll High School- Fort Wayne Team B • 2nd Place team Carroll High School- Fort Wayne Team A • 1st Place in ProStart Management Competition representing Indiana at the National ProStart Invitational Kokomo Career Center CULINARY COMPETITION • Best Team Work Award- Greenfield Central • Best Starter Award-Kokomo High School • Best Dessert-C-4 Columbus Area Career Connection Programs • Best Safety and Sanitation- Crown Point High School • Best Entrée- Prosser Career Center • Special Knife Skills Recognition- Arsenal Tech High School Team B, East Central High School Team A, Jefferson High School, and Area 30 Team B • 3rd Place- Kokomo Area Career Center Team A • 2nd Place- Carroll High School Ft. Wayne Team B (National alternate for Indiana FCCLA) • 1st Place in ProStart/FCCLA Culinary Competition representing Indiana at the National ProStart Invitational and the FCCLA National Leadership Conference - Area 30 Career Center Team B Students earning 1st place in the Management competition will represent Indiana at the National ProStart Invitational in Minneapolis, MN. Students earning first place in the Culinary Competition will represent Indiana at two different national events: The National ProStart Invitational and the FCCLA National Leadership Conference. If you would like to find out more about Indiana ProStart or Indiana FCCLA, please contact one of the following people: Alyson L. McIntyre-Reiger, CFCS, Program Leader Family and Consumer Sciences, Work Based Learning Indiana Department of Education Indiana ProStart Coordinator 317-232-9168 amreiger@doe.in.gov Page 4
Leslie Gackle, CFCS State Adviser Indiana FCCLA 812.243.6720 lgackle@hotmail.com InRLA At Your Service: May 2014
Photos from the Indiana ProStart Invitational
InRLA At Your Service: May 2014
Page 5
Greater Indianapolis Hotel & Lodging Chapter Wholesale District Beautification Day The Greater Indianapolis Hotel & Lodging Chapter of the Indiana Restaurant & Lodging Association gathered together on May 5, 2014 with teams of staff members from 17 local hotels and restaurants and other community members to take part in a day of service. Taking to the streets with brooms and trash bags, the teams divided the city's Wholesale District into 6 zones and got to work. To learn more about and to take part in this yearly event please contact Debra Scott at call 317-673-4211 or dscott@tammcapitalgroup.com. Page 6
InRLA At Your Service: May 2014
What Google Glass Could Do for the Hospitality Industry
More hospitality brands and organizations are eying Google Glass, a new technology device from the monolithic search-engine company, as a tool to use in training and operations as it becomes increasingly available to the public. Google Glass, which is worn like a pair of glasses and offers functions like recording video and communicating, became available to the general public on Tax Day, April 15, in a single-day offering, and is likely to become widely available by year’s end. Chief Concierge, Tom Wolfe, at Fairmont San Francisco uses Google Glass on the job. Tom explain's how he's used Glass as a concierge, "I have already been using it to store telephone numbers, make calls, check the weather forecast, verify directional information, and yes even to take a picture. It’s a wonderful, new, exciting concept that I’ve embraced because I feel it will help me to serve my guests in a better way.” KFC and Capriotti’s Sandwich shops have toyed with the device in training, and the Washington Restaurant Association recently live-streamed its annual show to the public through a Google Glass device. “This could be a potential empowering technology for restaurant owners,” said Lex Nepomuceno, the WRA's director of communications and technology, “because it allows you InRLA At Your Service: May 2014
to be in multiple places without having to drive to multiple places. It saves you two valuable things: It saves you time and it saves you money.” Nepomuceno said he sees solid potential for the device if the costs come down. He speculates that will happen as the users expand beyond the beta-testers, called Glass Explorers. “At a $700 price point, depending on the volume of the restaurant and depending on the level of business you are doing,” Nepomuceno said, “this allows owners to have a real-time telepresence in each of the locations. You’re not shooting in the dark from an owner’s perspective.” Not all everyone has welcomed the wearable devices, citing privacy concerns. Restaurateurs in Seattle and San Francisco have barred customers from wearing Google Glass in their establishments. In the tech-heavy Bay Area, there’s even a website that lists places that restrict their use for those “uncomfortable with being recorded in a bar, café or restaurant” without their permission. Nepomuceno said he would have two recommendations for operators considering Google Glass: Don’t be afraid of it, and be open-minded. Training is key, he added. “As long as your staff is properly trained in how to use it and the context about which it should be used,” Nepomuceno said, “it really could be a great resource for restaurant owners, particularly multistore restaurant owners.”
Page 7
National Restaurant Association and EatStreet Release Online Ordering Guide
The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends. EatStreet, an online and mobile food ordering service based in Wisconsin, is helping over 5,000 restaurants build out or improve their online ordering platforms. “Consumers are increasingly relying on technology when choosing a restaurant,” said Phil Kafarakis, Chief Innovation and Advancement Officer for the National Restaurant Association. “Restaurants should capitalize on this momentum and provide innovative online menus that enhance the customer experience for diners ordering online. We are excited to work with a company like EatStreet that is providing restaurants and their customers the full mobile to table experience.” The guide entitled, “Online Ordering: A Recipe for Success,” offers foodservice operators insight into expanding a customer base and driving profitable sales through digital marketing and improved web, mobile and social products for online ordering. “EatStreet offers restaurant and foodservice operators the opportunity to communicate with customers in new and exciting ways while offering innovative solutions to stay competitive through online ordering,” said Matt Howard, CEO & co-founder of EatStreet. “Over half of consumers say they would be likely to use a smartphone or tablet to order takeout or delivery if restaurants offer that option. Restaurants should seize this opportunity to incorporate online ordering technology that will take their businesses to the next level.” NRA research has found that 43 percent of adults say they have used the Internet to place an order for takeout or delivery. Fifty nine percent of adults have visited a restaurant’s website and 58 percent have viewed a restaurant’s menu online. Interested operators can register for NRA and EatStreet’s online ordering webinar on May 7th and find out more about EatStreet’s product offerings online at:
Page 8
InRLA At Your Service: May 2014
InRLA Reverse Trade Show
Taking place on April 24, 2014 after the conclusion of the InRLA Annual Meeting, the InRLA Reverse Trade Show turned the tables on vendors and association members - literally. A true trade show format but with a twist! Putting key decision makers in the Indiana restaurant and lodging industry behind the booths and allowing partner members to travel table to table to endorse their products and services. Special thank you to our host partner Moore Restoration.
HOSPITALITY PARTNER LUNCHEON : JUNE 10
JUNE 10, 2014
CREATING SERVICE EXCELLENCE: Deliver Better Quality Service Experiences To Your Customers, Through Proper Preparation, Good Impressions, Having The Right Attitude And Creating A Lasting Memory.
2014 InRLA EVENTS: MARK YOUR CALENDARS
• TRADEMARK SERVICE • GETTING INTO CHARACTER • Complement Your Surroundings • What Message Do You Send • ATTITUDE • Service Vs. Hospitality • Make It A Wow Moment • CREATING A LASTING MOMENT • Peak End Rule
Join us fo chance r a to win a $30 g ift c to Rath skellar ard Re or Kelle staurant rbar
Special Thanks To Our Valued Host Partner: Chad OttoHOSPITALITY BEER, WINE, & SPIRITS JUNE AUGUST HOSPITALITY InRLA AT YOUR Learning And Development Manager TRADE SHOW PARTNER LUNCHEON PARTNER LUNCHEON SERVICE OPEN PSAV October 16, 2014 Creating Service Excellence Are You Prepared? GOLF OUTING EVENT DETAILS: JUNE 10, 2014 Indiana Convention Center June 10, 2014 Disaster Planning 101 July 23, 2014 LUNCHEON WILL BE HELD AT: REPUBLIC NATIONAL DISTRIBUTING COMPANY 100 S. Capitol Ave, 11:30 AM Networking 700 W. MORRIS ST, INDIANAPOLIS, IN (ENTER THROUGH MAIN ENTRANCE) August 21, 2014 Tee Time: 11AM • Increase the value that InRLA offers to its partners Indianapolis, IN 46225 12:00 PM Lunch & discussion Eagle Creek 11:30 AM Networking AGENDA: • Increase the value of membership to restaurant and RNDC Golf Course lodging members 12:00 PM Lunch & discussion • 11:30 AM Networking • 12:00 Lunch and • Generate members and partners 700 W. PM Morris St.discussion Moore Restoration 8802 W. 56th St., activity between • Increase communication between members and Indianapolis, IN 46225 Indianapolis, partners IN 46234 3610 Shelby Street, Indianapolis
InRLA AtPartner Your Service: May 2014 InRLA Lunch Registration Company ____________________________________________
Please fill out this form if you plan on attending and return as space is limited. QUANTITY
AMOUNT
Page 9
FOR SALE: $325,000 Restaurant, Land & All Equipment Berne, Indiana About the Property: 205 N. U.S. 27 • .92 acre / 2,600 sq ft building • Includes: Land, building & all equipment • Former Dairy Queen Brazier • Seats 85 About Berne, Indiana: • Furniture capital of Indiana • Swiss-Amish Community • Population 4,350 & 7,000 Amish OWNER: JERRE NICHOLS 317-590-0704 TCIIN@AOL.COM
NEW ADMINISTRATION REGULATIONS ON HEALTHCARE PROVISIONS AFFECTING EMPLOYERS As part of the continuing implementation of the employer provisions included in the Affordable Care Act (ACA), the Administration has released further regulations and guidance. Issued by the Departments of the Treasury, Labor, and Health and Human Services, this material includes: • Corrections to the final regulations on reporting of minimum essential coverage to the IRS; bit.ly/correctionsfinalreg • Final regulations (bit.ly/1ktqAwb) on requirements for Exchanges to report information to Exchanges; • Proposed rules (bit.ly/1jyMuhs) and an FAQ document (bit.ly/RemhJC) on revised notice requirements for continuing coverage under COBRA; and • Final regulations on the 90-day limitation (bit.ly/1vNkbkv) on waiting periods and proposed rules (bit.ly/RemBbk) on associated “bona fide and reasonable” orientation periods.
Page 10
InRLA At Your Service: May 2014
HOSPITALITY PARTNER LUNCHEON : JUNE 10 JUNE 10, 2014
CREATING SERVICE EXCELLENCE: Deliver Better Quality Service Experiences To Your Customers, Through Proper Preparation, Good Impressions, Having The Right Attitude And Creating A Lasting Memory. Join us fo chance r a to win a $3 to Rath 0 gift card skellar Re or Kelle staurant rbar
• TRADEMARK SERVICE • GETTING INTO CHARACTER • Complement Your Surroundings • What Message Do You Send • ATTITUDE • Service Vs. Hospitality • Make It A Wow Moment • CREATING A LASTING MOMENT • Peak End Rule
Special Thanks To Our Valued Host Partner:
Chad Otto Learning And Development Manager PSAV
EVENT DETAILS: JUNE 10, 2014 LUNCHEON WILL BE HELD AT: REPUBLIC NATIONAL DISTRIBUTING COMPANY 700 W. MORRIS ST, INDIANAPOLIS, IN (ENTER THROUGH MAIN ENTRANCE) • Increase the value that InRLA offers to its partners • Increase the value of membership to restaurant and lodging members • Generate activity between members and partners • Increase communication between members and partners
AGENDA: • 11:30 AM Networking • 12:00 PM Lunch and discussion
InRLA Partner Lunch Registration Company ____________________________________________ Contact Name
________________________________________
Company Address
_____________________________________
City_____________________________ St. _________ Zip Phone
______
_____________________________ Fax _______________
E-mail address:
________________________________________
Please fill out this form if you plan on attending and return as space is limited. QUANTITY
$20 InRLA Partners and Non-Members Total Enclosed:
Payment Options
__ Check Enclosed
__ MasterCard __ Visa __ Amex __ Discover 3-digit # next
Card No. ________________________________________ CID No. ________ to signature Exp. Date ________________________________________
Attendees you are inviting:
AMOUNT
COMPLIMENTARY FOR INRLA MEMBERS
line on back of card
1.
_____________________________________________________
Cardholder’s Name _________________________________________________________
2.
_____________________________________________________
Signature:____________________________________________________________________
3.
_____________________________________________________
RETURN TO: Indiana Restaurant & Lodging Association 200 S. Meridian St., Suite 350 Indianapolis, IN 46225 Fax: 317.673.4210
4. _____________________________________________________
For more info contact: Stephanie Higgins 317.673.4211, 800.678.1957(toll-free) shiggins@tammcapitalgroup.com Payment must be made prior to event date to participate.
Once you've successfully completed the ServSafe Allergens Online Course you may be eligible to participate – at no cost – in a new program that connects individuals and families who are managing food allergies with local restaurants that are food allergy aware. Food Allergy Research & Education (FARE), the nation’s leading organization working on behalf of the 15 million Americans with food allergies, recently launched the SafeFARE program. SafeFARE offers tools and resources for diners with food allergies including a searchable database and map of restaurants whose chefs or managers (and other staff members) have received their ServSafe Allergens certificate. To promote the program, FARE has produced public service announcements featuring Top Chef stars Mike Isabella and Bryan Voltaggio, which have begun to air nationwide. The SafeFARE restaurant database is just getting started, and once you've taken the online course you will be invited to join the first group of restaurants to use this tool to increase their visibility among diners with food allergies. Sign up today for a free account, which you can update whenever you wish. As a SafeFARE-listed restaurant, you’ll receive the following benefits:
• Special marketing tools, including a website badge •
and window sticker, to help spread the word that your restaurant is food allergy aware. An enhanced AllergyEats Profile. Your restaurant will benefit from our partnership with AllergyEats, the leading guide to food allergy aware restaurant reviews. Restaurants listed in the SafeFARE database are encouraged to include a link to their AllergyEats profiles so users can read more about their commitment to serving diners with food allergies. Restaurants linking to their AllergyEats profile from their SafeFARE listing also will receive a special “SafeFARE listed” icon
Page 12
•
on their AllergyEats profile. AllergyEats also has a partnership program in place to help SafeFARE-listed restaurants further enhance their online presence. For more information, email contact@allergyeats.com. Frequent promotion to individuals and families affected by food allergies. FARE is committed to the success of this program. In addition to promoting SafeFARE to our members and other constituents through newsletters, email blasts and other vehicles, we are actively conducting media outreach to ensure that the program maintains a high profile.
InRLA At Your Service: May 2014
ServSafe.com/allergens InRLA At Your Service: May 2014
Page 13
INDIANA RESTAURANT & LODGING ASSOCIATION
at your service
OPEN GOLF
TOURNAMENT
EAGLE CREEK GOLF COURSE 8802 W. 56TH ST. • INDIANAPOLIS
Save the Date: JULY 23, 2014 Tee Time: 11:00 AM Whether the Weather: Rain or Shine Page 14
InRLA At Your Service: May 2014
InR LA OFFICERS & BOARD MEMBERS
I N D I A N A R E S T A U R A N T & LODGING ASSOCIATION
CHAIRMAN OF THE BOARD John Benjamin A Pots and Pans Production, Indianapolis IMMEDIATE PAST CHAIR Phil Ray Marriott Indianapolis Downtown, Indianapolis VICE CHAIR Randy Shields McDonald’s, Fishers VICE CHAIR Rob Evans Focus Hotels, Ft. Wayne TREASURER Mark McDonnell LaSalle Grille, South Bend NRA DIRECTOR Wes Stouder Penguin Point Franchise, Warsaw AH&LA DIRECTOR Jeffrey Brown Schahet Hotels, Inc., Indianapolis EXEC COMMITTEE Michael Crafton 360 Services, Indianapolis GIHLC CHAPTER PRESIDENT Jim Dora General Hotels Corporation, Indianapolis IDRHC CHAPTER PRESIDENT Jeff Smith Harry & Izzy's, Indianapolis
DISTRICT 1
DISTRICT 7
Charles LaMotte White Lodging Corp., Merrillville
Guy Atchison Republic National Distributing Company, Indianapolis
Sherif Guirguis White Lodging Corp., Merrillville DISTRICT 2 Vicki Farmwald Hacienda Mexican Restaurants Inc., South Bend Todd Stearns Stanz Foodservice Inc., South Bend DISTRICT 3 Bruce Dodge Apple Sauce Inc., Ft. Wayne Mark Luttik Hilton Ft. Wayne, Ft. Wayne Jimmy Schindler Bandidos, Fort Wayne DISTRICT 4 Brad Cohen Arni’s Inc., Lafayette Greg Ehresman Triple XXX Family Restaurant, West Lafayette Richard Ghiselli Purdue Hospitality & Tourism Mgmt, West Lafayette Karen Hirsh-Cooper Homewood Suites Lafayette, Lafayette DISTRICT 6 Scott Wise A Pots and Pans Production, Indianapolis
InRLA At Your Service: May 2014
Evan Chizik Outback Steakhouses, Inc. Carmel Rob Chinsky Penn Station East Coast Subs, Indianapolis Bob Gatto Texas Roadhouse, Indianapolis Craig Huse St. Elmo Steak House, Indianapolis Richard Letko Hilton Garden Inn, Indianapolis Tim Jones Bob Evan’s Restaurants, Fishers Richard Lux Lux Restaurants, Indianapolis Regina Mehallick R Bistro, Indianapolis Mark Newman Indiana Office of Tourism Development, Indianapolis Chris O'Donnell White Lodging Corporation, Noblesville Dan Waller Schahet Hotels Inc., Indianapolis Peter Meyer Hilton Downtown Indianapolis, Indianapolis
Jim Zink, Jr Zink Distributing, Indianapolis DISTRICT 8 Lennie Busch One World Enterprises, Bloomington Craig Truelock Huse Inc., Bloomington Joe Vezzoso French Lick Springs Resort Hotel, French Lick Andy Rogers Brown County Hotels & Restaurants, Nashville DISTRICT 9 John Frenz Montana Mike’s, Vincennes George Brinkmoeller Sherman House Restaurant & Inn, Batesville Bruce Byrd Residence Inn Columbus, Columbus Interested in serving on the Board of Directors? The Nominating Committee will soon be meeting to prepare for the 2015-15-6 election of Officers and Directors. If you are interested in playing a vital role in the future of InRLA as a volunteer leader, please contact Debbie Scott at dscott@tammcapitalgroup. com for more information. The commitment is small in comparison to the reward of being a part of the decision making process that sets the direction for the industry.
John Xenos Monarch Beverage, Indianapolis
Page 15
1
Smith Travel Research Global Destination Report
Phon Fa
Indiana Hotel & Lodging Association For the Month of April 2014 Tab
Table of Contents 1 By Multi-Segment compiling over 500 educational establishments' key calendar dates into one easy-to-read report, 2 weHelp have developed a way for you to quickly view and prepare for future leisure demand. 3
Source 2014 Smith Travel Research, Inc./STR Global, Ltd.
Tab 2 - Multi-Segment Indiana Hotel & Lodging Association For the month of: April 2014
Current Month - April 2014 vs April 2013 Occ % 2014
ADR 2013
Occ
ADR
Room Rev
RevPAR
Room Avail
Room Sold
2014
ADR
2014
2013
65.7
63.6 114.67 110.21
75.30
70.12
3.2
4.0
7.4
8.2
0.8
4.0
60.8
59.1 113.07 108.86
Indiana
58.8
59.2
87.19
83.47
51.30
49.40
-0.6
4.4
3.9
4.0
0.2
-0.4
53.2
52.0
84.57
80.95
Indianapolis, IN
65.8
64.5
98.58
92.96
64.90
59.95
2.1
6.0
8.2
7.1
-1.1
1.0
60.9
56.6
93.45
89.28
52.0 57.2 48.2 50.0 64.0 59.2 55.4 62.1 59.7
52.9 75.41 68.2 83.69 50.2 83.53 50.6 69.77 61.6 83.93 64.8 75.19 55.8 79.67 59.3 102.41 61.2 69.60
73.15 76.85 82.04 67.45 86.65 70.83 77.22 95.64 66.17
39.18 47.87 40.23 34.91 53.73 44.53 44.13 63.64 41.53
38.69 52.44 41.15 34.12 53.42 45.90 43.13 56.73 40.47
-1.8 -16.2 -4.0 -1.1 3.9 -8.6 -0.8 4.7 -2.4
3.1 8.9 1.8 3.4 -3.1 6.1 3.2 7.1 5.2
1.3 -8.7 -2.2 2.3 0.6 -3.0 2.3 12.2 2.6
0.8 -0.5 -2.3 46.8 46.5 73.98 -7.3 1.6 -14.8 51.2 61.4 82.09 1.2 3.6 -0.6 44.2 44.1 82.36 -4.0 -6.2 -7.2 45.8 44.0 68.60 0.6 0.0 3.9 58.4 53.4 81.39 -3.0 0.0 -8.6 54.5 55.7 74.46 51.4 51.0 80.61 5.2 2.8 1.9 - US53.5 Dollar 20.5 Currency: 7.4 12.5 USD53.6 96.99 7.6 4.8 2.3 49.2 48.6 69.03
71.08 75.51 79.17 66.67 81.71 70.31 77.27 92.82 65.93
Tab 2 - Multi-Segment
2014
Occ %
Percent Change from April 2013
United States
Fort Wayne, IN Gary, IN South Bend-Mishawaka, IN-MI Elkhart-Goshen, IN Lafayette, IN Kokomo, IN Evansville/Henderson, IN-KY Bloomington, IN Terre Haute, IN Indiana Hotel & Lodging Association
2013
RevPAR
Ye
2013
2014
2013
For the month of: February 2014
April 2013
Year to Date - April 2014 vsvs April 2013 2013 Current Month - February 2014 February Occ %
Percent Change from April 2013 ADR
Room Avail
Room Sold
2013
2014
2013 2013
Properties Occ %
PercentChange Changefrom fromFebruary YTD 2013 Percent 2013 Occ Occ
ADR ADR
Room Room RevPAR Rev RevPAR Rev
Room Room Avail Avail
Room Room Sold Sold
Census 2014
Sample 2013
Year to Date - February
Rooms ADR Census 2014
RevPAR
2014 2014
2013 2013
7.4 8.2 United States
0.8
4.0
60.8 60.3
59.1 58.4 113.07 111.94 108.86 107.77
68.78 67.49
64.30 62.89
3.0 3.3
3.9 3.9
7.0 7.3
7.8 8.2
0.8 0.8
3.8 4.2
4.4
3.9 4.0 Indiana
0.2
-0.4
53.2 51.9
52.0 51.2
84.57 83.38
80.95 80.83
44.98 43.24
42.06 41.37
2.4 1.3
4.5 3.2
6.9 4.5
7.1 4.5
0.1 0.0
2.5 1.3
966 47.8
656 46.7
84522 79.24 6465138.75 81.08
37.01
6.0
8.2 7.1 IN -1.1 Indianapolis,
1.0
60.9 58.4
56.6 55.6
93.45 89.80
89.28 88.41
56.89 52.48
50.55 49.20
7.5 5.0
4.7 1.6
12.5 6.7
11.8 6.0
-0.7 -0.6
6.8 4.4
274 54.5
219 50.8
31086 86.26 2689047.26 86.72
43.81
1.3 Wayne, 0.8 IN -0.5 -2.3 Fort -8.7 1.6 -14.8 Gary, IN -7.3 -2.2 1.2 3.6 -0.6 South Bend-Mishawaka, IN-MI 2.3 -4.0 -6.2 -7.2 Elkhart-Goshen, IN 0.6 0.6 0.0 3.9 Lafayette, IN -3.0 0.0 -8.6 Kokomo,-3.0 IN 2.3 5.2 2.8 IN-KY 1.9 Evansville/Henderson, 12.2 20.5 IN 7.4 12.5 Bloomington, 2.6 Haute, 7.6 IN 4.8 2.3 Terre
46.8 45.9 51.2 51.2 44.2 45.5 45.8 46.5 58.4 63.8 54.5 53.6 51.4 51.3 53.6 53.1 49.2 44.1
46.5 47.2 61.4 61.2 44.1 44.8 44.0 42.9 53.4 56.9 55.7 54.1 51.0 49.6 53.5 54.2 48.6 41.3
73.98 73.79 82.09 81.17 82.36 84.43 68.60 69.13 81.39 82.87 74.46 75.23 80.61 80.89 96.99 97.86 69.03 68.60
71.08 70.47 75.51 74.93 79.17 79.99 66.67 66.94 81.71 81.16 70.31 70.99 77.27 77.67 92.82 97.51 65.93 67.85
34.61 33.88 42.02 41.56 36.43 38.41 31.44 32.12 47.55 52.86 40.58 40.33 41.43 41.46 51.98 52.01 33.96 30.27
33.02 33.24 46.36 45.85 34.89 35.85 29.33 28.72 43.66 46.16 39.14 38.42 39.38 38.53 49.63 52.82 32.03 28.01
0.7 -2.7 -16.6 -16.3 0.4 1.5 4.2 8.3 9.3 12.2 -2.1 -0.9 0.8 3.3 0.2 -1.9 1.3 6.9
4.1 4.7 8.7 8.3 4.0 5.6 2.9 3.3 -0.4 2.1 5.9 6.0 4.3 4.1 4.5 0.4 4.7 1.1
4.8 1.9 -9.3 -9.4 4.4 7.1 7.2 11.9 8.9 14.5 3.7 5.0 5.2 7.6 4.7 -1.5 6.0 8.1
4.3 1.4 -8.6 -9.3 8.0 10.7 0.4 4.7 8.9 14.5 3.7 5.0 8.1 10.6 7.0 -1.8 11.1 13.3
-0.5 0.2 -0.5 -3.2 0.8 0.0 -16.0 -16.3 3.5 3.9 3.4 4.9 -6.3 -2.4 -6.4 1.4 0.0 9.3 0.0 12.2 0.0 -2.1 0.0 -0.9 2.8 3.6 2.8 6.2 2.2 2.4 -0.2 -2.1 4.8 6.1 4.8 12.1
84 43.6 68 46.5 48 41.3 35 43.1 28 54.5 12 49.4 51 46.2 27 46.4 26 40.8
53 43.7 52 55.7 38 40.4 24 40.1 24 47.5 9 50.0 34 46.1 17 48.6 20 38.0
6467 73.53 5902 80.27 4363 81.34 2201 67.64 2503 79.78 894 74.20 4400 80.53 2222 94.48 2198 67.88
30.80 41.44 31.75 26.77 37.54 35.38 35.88 45.04 25.72
Page 16
2014 2014
RevPAR RevPAR
4.0
3.1 8.9 1.8 3.4 -3.1 6.1 3.2 7.1 5.2
RevPAR
Room Rev
ADR
Participation
Sample 2014 2013
52167 353358461.99 56.0 30474 54.4 4901496 110.67 106.90
70.43470632.05 74.43450137.35 78.61359233.63 66.71166829.16 79.02228443.49 70.78 74536.65 77.86328837.18 92.72167743.83 67.71193527.66
InRLA At Your Service: May 2014
2013
58.16