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LodgingNews April 2016 | Vol. 13 | No. 3
N AT I O N A L
PRISON GRUB TO FINE DINING
C O V E R A G E
HOTEL BRAND POWER: THE PIPE
THE YOUNG GUNS PANEL AT HAC
F O C U S
$ 5 . 0 0
InterCon Yorkville’s Signature
Chef Chris Perera. By Don Douloff, Assistant Editor
Canada Post Publications Mail Agreement No. 40010152
TORONTO — On March 1, the InterContinental Toronto Yorkville unveiled its new-look Signatures Restaurant boasting a redesign blending the old and the new in a brighter, more contemporary space. Recasting the space from the ground up, Toronto-based Michael K. Design removed carpets, dividers, bar and booths, and installed a marble floor in the middle of the dining room
and in the front entryway, site of the Signatures chalk wall, where guests are invited to sign their names. Catering to the business demographic, many of whom travel solo, a reconfigured section is outfitted with brand new tables, featuring electrical outlets, which allow singletons to charge up to six devices. As a result of this more spacious, business clientele-focused, lounge-style set-up, the restaurant now features 71 seats — 17 fewer than the
pre-renovation total. Throughout the refreshed space, the Frenchinspired colour palette, highlighted by, for example, clean, elegant, understated greys and off-whites, exudes a mix of the modern and historically inspired, which carries through to the entire décor. A newly installed glass divider separates the lower and upper levels. Up-to-date light fixtures and modern-patterned wallpaper add accents of 2016 pizzazz. In addition to modernizing and brightening the décor, the renovation added two seats to the rear private dining room, which now hosts eight people and, via a newly added sliding barnyard door, affords them total seclusion. At the back of the room, there’s a bar, facing out to the restaurant, where guests have been enjoying breakfast and lunch, according to food and beverage manager Frank Guerreiro. “We want to be able to use the bar for multiple functions, continental buffets in the summer for breakfast, and chef can hold cooking classes in the summer,” he added. Executive chef Chris Perera noted Signatures’ clientele is comprised equally of locals and out-of-town hotel guests. On the plate, Perera took an “if it ain’t broke, don’t fix it” approach and stuck to the philosophy — fresh, seasonal and local (expanding beyond Ontario to include Canadian-sourced ingredients such as meat, poultry and fish) — that, he said, has worked so well during the past several years. Continued on page 3
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Hyatt’s Unbound TORONTO — The Unbound Collection by Hyatt, unveiled last month at the Hyatt Owners’ Conference in Cancun, is a global collection of unique and independent stay experiences consisting of new and existing upper-upscale and luxury properties. Part of the appeal for independent hoteliers is Hyatt’s customer loyalty program, which will provide operational and marketing resources and a trusted, quality brand. “As a branded hospitality company, it was critical that we have a dedicated space for story experiences,” said Scott Richer, Hyatt vicepresident of real estate and development for Canada. “The depth of the collection offers modern travellers with story-worthy experiences and adventure that appeal to the sophisticated traveller’s mindset.” Continued on page 3
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From prison grub to fine dining
PRINCE ALBERT, Sask. - When life handed Kevin Tetz lemons, it gave him the zest he needed to open his own restaurant. Tetz worked as a foodservice worker at the Pine Grove Correctional Centre in Prince Albert, Sask., for about eight years. Last fall, the provincial government announced it would privatize its prison foodservice, and Tetz was out of a job. “They gave us a warning a couple years ago they were going to privatize,” Tetz said. “Nothing happened and we sort of forgot
about it. Then one day they said ‘here’s your pink slips.’” Tetz had been moonlighting with his own company Executive Chef, a fine-dining catering company that travelled around Saskatchewan. “I built up a pretty big following,” Tetz said. Losing his day job convinced him to take his fine dining expertise full time. He is now opening Boreal Bistro in Prince Albert’s Quality Inn Hotel and Conference Centre. “I had it in the back of my mind for about five years,” he said. Tetz admits the 70-seat location is more than he originally planned to tackle. “This is a way bigger operation than I expected,” he said, noting he was looking for a space that could accommodate 30 to 40 guests. “It’s a bigger step, but there’s a huge kitchen here. I have all the toys.” The name Boreal Bistro is a nod to some of the ingredients Tetz plans to use in his recipes. He explained items foraged from the forest will make an appearance on the menu. “I learned how to cook with spruce bark and different weeds from the bush,” he said, adding guests should expect dandelion root ice
cream on the menu. “It actually has like a mocha, coffee flavour.” For lunch Tetz plans a counter service-style menu, offering food truck inspired items such as gourmet hot dogs. “I’m downtown, and people say they can’t get quick, nice lunches,” Tetz said. At night, the menu changes to fine dining and a private dining room will allow Tetz to serve the tasting menus he created with Executive Chef. “I’ll come in and serve it and explain the dishes,” he said. Boreal Bistro isn’t Tetz’s first time cooking in the hotel. He apprenticed in the restaurant under its former name The Mill. The hotel also hosted his wedding reception about 10 years ago. “A lot of things have happened here. It’s kind of strange taking it over,” he said. Although strange, Tetz is welcoming the change from working the kitchen in a corrections facility. “It’s a big step. Corrections you just show up for your job and watch the clock. We did 12-hour shifts. Basically your mind goes to JellO after a while,” Tetz said. “This is my lifelong dream I guess.”
Hyatt Unbound Collection: story-worthy Continued from page 1 The collection has launched with properties around the world, including The Driskill Hotel in Austin, Texas; the Hôtel du Louvre in Paris, France; the Carmelo Resort & Spa in Carmelo, Uruguay; and the Coco Palms Resort in Kauai, Hawaii, which is expected to undergo a revitalization and re-open in spring 2018. The name says it all, explained Richer. “It meets consumer needs by giving them the freedom to have unique experiences.” Guests, owners and developers can all celebrate the need to be unbound — to have an individual, unique character.
Features of The Unbound Collection hotels can be a fascinating past, an exclusive location, outstanding architecture and design or an exclusive dining experience. In terms of potential for Canadian hotels in The Unbound Collection, Hyatt doesn’t have target numbers since this is a purpose-led platform. But potential candidates include urban gems, contemporary trendsetting boutique properties, resorts or eco-resorts, said Richer. “It’s not limited to types of stay providers. It’s not necessarily hotels. In addition to doing more traditional resorts or urban gems, we are looking at seasonal experiences,” such as ecotourism resorts.
“It subscribes to a quality level that provides the guest with the ability to have experiences they would have a hard time finding. “We’re looking from downtown Toronto and Montreal to Inuvik or Newfoundland,” Richer added. Properties must be four-star-plus. Unlike many brands that are aimed at millennial travellers, The Unbound Collection is based on psychographics. “Hyatt is looking at the sophisticated traveller mindset — people seeking upper upscale properties that appeal to the modern explorer,” Richer said. “Members of each of the age categories can strive for the same mindset.”
Relaunch brings new design and menu Continued from page 1 And it’s still working, big-time. On the menu served just after relaunch, that cooking style translated to brand-new dishes such as an amuse bouche of surpassingly tender sousvide octopus scented with smoked paprika; an appetizer of adroitly seared foie gras whose molten richness was cut by cloudberry and vanilla-scented peaches; and a main course of medium-rare venison complemented by flakycrusted root-vegetable pie good enough to be a standalone dish. House-made chocolate truffles and chocolate-dipped strawberries sent smiles around the table. Perera, who was born in Sri Lanka and joined the InterContinental Yorkville in 1995 as chef de partie, becoming executive chef in 2007, expects to add such new creations as fish tacos, lobster grilled cheese, beef tenderloin and melon/tomato salad to the spring menu that, at the time of writing, was slated to arrive
BRIEFS Hilton unveils robot concierge MCLEAN, Va. — Hilton Worldwide and IBM have collaborated to pilot ‘Connie,’ the hospitality industry’s first robot concierge to draw on domain knowledge from Watson and WayBlazer to inform guests on local tourist attractions, dining recommendations, hotel features and amenities. Named for Hilton’s founder Conrad Hilton, and stationed near reception at the Hilton McLean in Virginia, Connie marks the first time IBM has developed a Watson-enabled robot for the hospitality market. Connie works side-by-side with Hilton’s team members to assist with visitor requests, personalize the guest experience and empower travellers with more information to help them plan their trips.
What Canadians always bring TORONTO — Many Canadians return to the same vacation destinations year after year, while others plan for exciting new adventures. Regardless of the type of trip planned, there are some common items travellers always remember to bring with them on vacation. According to a recent RBC Insurance survey, the top item travellers would never leave home without is their passport (75 per cent), followed by electronics (53 per cent) and their medication (49 per cent). Alarmingly, more than half of travellers (55 per cent) would leave home without their travel insurance. As travellers get older, they are more likely to bring travel insurance when leaving home, whereas only 26 per cent of young adults (age 18 to 34) list travel insurance as one of the items they’d definitely pack when travelling.
Bikes, Beans & Blooms VICTORIA, B.C. — This spring, travellers can get their caffeine fix and have a blooming good time in Victoria with Magnolia Hotel & Spa’s Bikes, Beans & Blooms Package, available March 1 to June 30, 2016. Guests can discover the best coffee shops and the most beautiful gardens in Canada’s ‘cycling capital’ of Victoria. With an overnight stay at the boutique hotel and use of the Magnolia’s Norco city bicycles, guests can explore Victoria’s charming cafes and gardens with a self-guided trail map, specially curated by the Magnolia Hotel & Spa’s team. The “city of gardens” springs into life with hanging baskets on downtown lampposts every June as part of a tradition that dates back over 75 years.
Consumers’ trust in OTAs waning
by early April. Adding grace notes to Perera’s menu is the bounty provided by InterCon Yorkville’s roof-
top garden, consisting of six repurposed bathtubs growing herbs, tomatoes, cucumbers, red chilies and edible flowers, to garnish salads.
MYRTLE BEACH, S.C.— Consumers’ trust with online travel agents (OTAs) is waning, leading to a rise in direct bookings as well as dramatic changes in device use for research and an increasing reliance on mobile apps, according to the results of the survey results of the 2016 Leisure Travel Trends: What Smart Hotels Need to Know, announced by digital hotel marketing experts Fuel. The 2016 survey revealed that distrust in OTAs has increased 50 per cent during the past year, and that consumers are visiting fewer websites while planning a leisure vacation. Fuel’s survey reveals 90 per cent of leisure travellers visit 10 websites or fewer during an average research period of 26 days. This finding is contrary to Google data that claim the number of sites visited is in excess of 20.
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Zita Cobb: business as a force for good GUELPH — Zita Cobb, founder and innkeeper at Fogo Island Inn, Joe Batt’s Arm, N.L., and CEO of the Shorefast foundation, was honoured with a dinner at University of Guelph’s School of Hospitality, Food and Tourism Management Feb. 25. Every year the School of Hospitality, Food and Tourism Management invites a successful and prominent industry executive to its Guelph campus. Cobb is the school’s 2016 executive-in-residence. Julia Christensen-Hughes, dean of Business and Economics at the university, set the theme by talking about what the huge variety of programs that fall under her faculty have in common. “Hospitality is our oldest program — it will soon be 50 years old. All of our programs want to develop leaders for a sustainable world. Business should be a force for good in the world, and entrepreneurship is a means for families and communities to be self determined,” she told the gathering of HFTM students, faculty and invited guests at the uni-
versity’s PJ’s restaurant. Cobb’s story fits into this model. She explained that as an eighth generation Fogo Islander, she saw the profound effect of diminishing cod stocks on this small island off the northeast coast of Newfoundland. After rising to the ranks of CFO in the fiber optics industry, she felt a calling to return home; to use her talents in service of her home community, and to make it an incredible tourist destination. “Nature and culture are the two great tools of business life,” Cobb said. “We live in a time where we’ve experienced business as a master. Only business as a servant will suffice. “I come from a family of people who die young, so I retired at age 40 and moved home in 2005. I wanted to help Fogo Island develop entrepreneurial attitudes and skills to belong to the world. People on Fogo don’t have warm relationships with businesspeople — my job was getting people to understand that business is just a tool that belongs to others.” The 29-room luxury inn and the Shorefast Foundation were developed on a co-op model — a model familiar to residents since the fishery was owned by a co-op.
“We developed a charitable foundation called Shorefast to use funds [for Fogo Islanders] in a way that creates value. We have 350 years of culture, going out in a tiny wooden boat to fish for cod. We emerge with a way of knowing, a give and take relationship with the natural world. Those who live in the city don’t have that knowledge.” A tourism project was an obvious fit — Fogo Islanders are predisposed to great hospitality. “But they didn’t understand that people are willing to pay for great experiences.” The result is the inn, “a public building which welcomes everybody, people from away and people from Fogo Island. Our 29 rooms are not the most expensive in Canada — that honour goes to Clayoquot Lodge [in B.C.], where they charge $3,500 per night.” Rates for the Fogo Island Inn are $1,500 per night on an island where the average annual income is $16,000 per year. It’s a case of business as a servant. Cobb compares the model with a cauliflower: “The stem holds together the florets. Business, regulations, etc., all live in the stem. And it’s the job of the stem to serve the florets.” — Colleen Isherwood, Editor
No need for keeping the anticipation and surprising you halfway through this article; I’m talking about Airbnb. While it’s easy to scorn this industry disruptor and wait around for your territory’s tourism bureau to do something, technology will always move faster than any governing body. Instead of thinking of Airbnb as a problem, reframe it as a challenge for you to become a better hotelier. I believe in the long run Airbnb will permanently alter the way consumers approach travel research and purchases. Travellers in the near future won’t know hotels in terms of brand standards, they will only know them in price and location – two qualities for which Airbnb (almost) already has us beat. It is time for the hotel world to awaken to the new reality that Airbnb is the largest and quite possibly the best accommodations company in the world. 1. Airbnb has a better website. It is better in the way it displays product and local area attractions. It engages both guests and the property holders to rate and provide feedback on each other, like TripAdvisor. 2. Airbnb is one unified brand. This single entity model galvanizes a lasting high level of awareness. 3. Airbnb invests in traditional advertising. They recognize that the Internet is NOT an advertising vehicle, but rather an information distribution vehicle with social media as a relationship nurturing channel. On the other hand, TV, radio, magazines, bill-
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boards and so forth are emotive, demand drivers. Remember that share of advertising voice ultimately equals share of market. For hotels, be prepared, insofar as awareness, as Airbnb is barely saturated. 4. Airbnb is customer friendly. If you ask past guests about Airbnb, the experience will likely elicit a smile. Why is this? Simple: Airbnb is based on personal relationships between the guest and the property owner with no faceless intermediary. 5. Airbnb is a primal consumer experience. Airbnb encourages you to explore the properties available in each location and delve into the details. This evokes consumers’ primal ‘hunter’ instinct. 6. Airbnb has a wider range of product availability. This means that the customer has more choice and a wider range of price options, perhaps more than on any OTA. When considering these six factors and how we as an industry should move forward, I’m reminded of the taxi protest against Uber in Toronto, my hometown, last summer. In late July 2015, Ontario taxi cab and limousine drivers filed a class-action lawsuit against Uber seeking over $400 million in compensatory and punitive damages. I still remember the constant blaring of car horns right outside my office as taxi drivers purposefully grid-locked the main intersection of Yonge and Eglinton. The situation has many parallels with Airbnb. Both Uber and Airbnb were founded around 2008-2009. They now operate on a global scale with valuations in the tens of billions of dollars and strong growth fuelled by mounting consumer acceptance and new product offerings. Uber usurps traditional car services while Airbnb challenges tradi-
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EDITORIAL ADVISORY BOARD JASON CHESKES Above The Line Solutions
The company on every hotelier’s mind By Larry Mogelonsky, MBA, P. Eng.
tional accommodations, and yet they are both largely mobile and urban-centric with flawless apps and two-way user review accountability checks. What can hoteliers do to fix this? 1. Make your property the best it can possibly be. Become wholeheartedly authentic to your region, city, neighborhood and even your street. Analyze your operations and reinforce your brand by instilling a guarantee in guests’ minds that you are always a first-class provider. 2. Hoteliers have to work together. Much like the Uber defense, the solution is on a local level. Corporate head offices should encourage property GMs to vanquish the enemy. This means hoteliers and B&B innkeepers must work with unions, suppliers, employees and chain headquarters. 3. Analyze the money lost. Forecast not only the local occupancy taxes, but also additional levies. Don’t forget to include missing sales taxes. Then calculate job losses in the hospitality sector. Add to this the lack of safety and health inspections. If an occupancy permit is required to open a hotel in your municipality, identify this element as one more violation. 4. Ask for a level playing field. Unlike the taxi-Uber fight, I don’t imagine asking for a ban will work, nor is it necessary. Hoteliers are used to competition, but the fight has to be fair. Fairness means levelling the playing field: the same taxes, the same inspections and the same licenses that all hotels must sweat and strain to acquire. Larry Mogelonsky is the founder of LMA Communications Inc. (www.lma.ca). His work includes three books “Are You an Ostrich or a Llama, Llamas Rule” and “Hotel Llama”. Email: email@example.com.
VITO CURALLI Hilton Worldwide PHILIPPE GADBOIS Atlific Hotels & Resorts MARK HOPE Coast Hotels ELIZABETH HUESTON Sysco Guest Supply Canada Inc. BRIAN LEON Choice Hotels Canada Inc. ROBIN MCLUSKIE Colliers International Hotels BRIAN STANFORD CBRE DR. DAVID MARTIN Ted Rogers School of Hospitality CHRISTINE PELLA Serta Mattress Company TONY POLLARD Hotel Association of Canada ANDREW CHLEBUS LG Electronics CANADIAN LODGING NEWS VOLUME 13 · NO. 3 · APRIL 2016 Canadian Lodging News (www.canadianlodgingnews.com) is published 10 times a year by Ishcom Publications Ltd., 2065 Dundas Street East, Suite 201, Mississauga, Ont. L4X 2W1 T: (905) 206-0150 · F: (905) 206-9972 · Toll Free: 1(800)201-8596 Other publications include the Canadian Chains and Buyers’ Directory as well as: P A C I F I C / P R A I R I E
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Canadian chairs IHG Owners’ H4 Task Force
Shazma Charania. By Colleen Isherwood, Editor RED DEER, Alta. — Are the beds in Holiday Inns’ new H4 guestroom design jump-proof ? What if a guest brings their six-year-old who wants to treat the bed as a trampoline? Is the new design up to the task? This is just one of many questions to be answered by the IHG Owners Association’s H4 Task Force as they move to the pilot phase of the design. The original beds weren’t jumpproof, so they changed the design. The rooms have a trundle bed to accommodate families on weekends, as opposed to the road warriors who prefer just the king size bed with the trundle housed neatly underneath. Shazma Charania of Zainul & Shazma Holdings is the Canadian hotel owner appointed to chair the H4 Task Force. They are just about ready to pilot the guest room design in strategically selected hotels interested in being early adopters, across the U.S. Some are looking at new builds while others are renovating. Charania is comfortable that the pilots set in the American market can represent the Canadian market as well. When there are differences between the markets, they relate to procurement rather than guest comfort.
The task force will definitely be looking at procurement as well, she said. H4, unveiled at the IHG conference last October, focuses on the 4 H’s: happiness, hospitality, home and Holiday Inn. “We want to create a warm environment that is the perfect combination of comfort and emotional connection. In the hotel, we want flexible spaces, touches that make guests feel welcome and that they can be themselves. “Guests want to be familiar with the room but for it to have modern design and function. Some guests travel more days of the year than they are at home — we want to make sure we are putting the emphasis where the guest needs it. Holiday Inn means value and the joy of travelling. Owners can still expect a strong ROI with the happiness of guests being most important,” Charania said. The aforementioned trundle bed is the biggest, most exciting part of the design, Charania said. “Everything in the room is very neutral — we were very particular about the heights of the pictures; they’re not too high which makes the room warm and comforting. The desk in the corner moves around — you can pull it out to eat, or sit on the bed with a laptop,” she noted. And, most importantly considering guests are wired these days, there are lots of power outlets.
YOUR BOTTOM LINE IS OUR TOP PRIORITY.
Public areas next on the list Now that the guestrooms have moved to the pilot phase, the task force has turned its attention to the public areas. “When I sat at the last committee meeting, I was pleasantly surprised at how open IHG is to owner feedback,” Charania said. “They examined the kitchen doors and the serving doors for banquets — did they make sense? Is there an opportunity for summer food and beverage with an outdoor pool? The committee is looking at new design concepts that will use the public areas of the hotel more effectively.”
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Holiday Inns’ new H4 guestroom.
“Top 10 Hotel Company” based on Hotels Magazine ranking of franchise companies by properties, July/August 2015 issue. Membership in Vantage’s brands is offered in the U.S. through Vantage Franchising, Inc., and, in Canada, through Vantage Franchising (Canada) Inc., wholly-owned subsidiaries of Vantage Hospitality Group, Inc., 3300 N. University Dr., Ste. 500, Coral Springs, FL 33065. This is not an offering and we will not make a franchise offering in any state or province in which we have not first registered, filed, been exempted, or are otherwise qualified to offer franchises, and then only if we provide a prospective franchisee with an appropriate franchise disclosure document. In New York, an offering can only be made by a disclosure document filed first with the Department of Law of the State of New York. Such filing does not constitute approval by the Department of Law. MN Reg. #F-7581 (Signature Inn); #F-7582 (Americas Best Value Inn); #F-7584 (Country Hearth Inn & Suites); #F-7583 (Jameson Inn); and #F-7274 (Lexington by Vantage). © 2016 Vantage Hospitality Group, Inc.
April 2016 | 5
Canadian Hotel Investment Conference turns 20
TORONTO — For 20 years, the Canadian Hotel Investment Conference has established itself as the definitive source for information, insight and opinion on today’s Canadian lodging market. For senior executives from across North America this business conference delivers outstanding insight on where the industry is today, where it’s heading and the options it can deliver. New this year are two development forums hosted by the conference’s gold sponsors. Hilton will host its development forum at the Fairmont Royal York hotel from 12:30 p.m. to 4:00 p.m. on May 16. Microtel by Wyndham will also host a development forum from 2:30 p.m. to 4:00 p.m. at the St. Andrew’s Conference Centre, 150 King Street W., Toronto. The conference begins in earnest with an
opening reception hosted by CBRE Hotels, Colliers International Hotels and HLT Advisory Inc. at the Fairmont Royal York at 6 p.m. This year, those purchasing a conference ticket may also buy an additional ticket for a friend/guest/colleague/spouse/partner to join them at the opening reception. The reception ticket is sold in conjunction with the conference ticket and not available for separate purchase. On May 17, the conference moves to the Metro Toronto Convention Centre. Following a continental breakfast, conference founders Lyle Hall and Bill Stone will highlight the last 20 years of the ever changing industry. From the advent of revenue and asset management to the ever-rising sophistication of hotel ownership structures, growth models, and strategies.
In 1997, OTAs and Airbnb didn’t exist, apps were a restaurant item, and a hookup involved a TV connection. It should be a fun look back. The day will see many topics covered, including a morning plenary on Canada’s vast country and small market; a look at the nine transactions over $50 million that took place in recent months; lessons learned from market shocks; how to differentiate brands in today’s competitive marketplace; the evolution of boutique hotels; the real impact of Airbnb on Canadian lodging; a look at the small but mighty private transaction world; the “r” words, repositioning reflagging and renovating; creating a hotel around groups of regional assets; hotel valuation; and a session called “Cover Your Assets,” a look at what asset managers have to offer.
First millennial hotel competition CHIC has launched a competition called #hotelNEXT where aspiring young developers pitch their hotel concepts to a panel of Canadian investors and hotel owners in front of a live audience at the 2016 Canadian Hotel Investment Conference. Using the case study approach, the top three teams will have only 15 minutes to present a financially viable business case and convince the panel that their project should be the next Canadian hotel in development. The judges will score the teams based on the following categories: • Creativity: How novel is the thinking
behind the idea? How resourceful? Is it a truly out-of-the-box concept? Has this offering or solution ever been introduced? • R.O.I.: Have the projected income statements been presented accurately? Are they presented five fiscal years out? Integrity in the numbers? Is there a return on investment? • Competitiveness: How accurately are the competitors identified? • Target market identification: How accurately is the target market identified? • Differentiation: How distinctively different is the concept? Can the team easily describe why this concept is not like any other? Are the points of differentiation relevant to the targeted guests? The winning team gets $5,000 cash, bragging rights and a plaque to show mom!
CHIC founders Bill Stone and Lyle Hall.
Jasper’s Pine Bungalows marks its 80th anniversary By Don Douloff, Assistant Editor JASPER, Alta. — Pine Bungalows is marking its 80th anniversary with special giveaways throughout the year and the continuation of a major, ongoing renovation. Giveaways marking the anniversary (which fell on April 1) will include occasional free rooms; bags of firewood, to fuel outdoor campfires and marshmallow roasts; and copies of Jasper-Robson: A Taste of Heaven, a hiking guide to the area, authored by Don Beers, according to Michal Wasuita, owner/operator of the property. Pine Bungalows is located in Jasper National Park, on the banks of the Athabasca River, two km from the town of Jasper, Alta. Michal follows in the footsteps of his father, Victor, who, in 1974, along with his wife, Connie, bought the historic 10.4-acre property. Following Victor’s death in 1997, Michal took over operation of the property, which, for nine years and counting, has been undergoing extensive renovations. The project stems from a nine-phase, Parks Canada-approved master plan calling for the replication or rebuilding of the 50 original cabins, replacing all infrastructure and burying power lines. There are also plans for a land swap and a reduction of rental units as well as moving a road from riverside to behind existing units. In 2007, the conference centre was finished with 25 two-person guestrooms, a self-catering kitchen, plus a dining area, lounge and meeting/banquet room. In 2012, Phase 4 (eight new cabins) was completed; in 2014, Phase 5 (12 new cabins) was finished; by May 6, 2016, Phase 6 (13 new cabins)
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will be completed; and in 2017, the property will complete Phase 7 (17 new cabins), finishing all 50 cabins. As part of Wasuita’s deep commitment to the environment and “spiritual connection” to nature — “the hotel is in a wildlife corridor, so we have to mother the land and treat the land carefully” — each renovation phase will include one LEED Silver certifiable building. On top of that, on a daily basis, the property rigorously follows ecofriendly practices such as “very strict” waste diversion from local landfill; ozone injection system in the company laundry (uses no hot water); no watering or mowing of lawns (benefits include no clippings, no noise, no spilled fuel, no pesticides, no fertilizer and plenty of natural vegetation available for consumption by local wildlife); removing non-native plants throughout the property and the replanting of native species, grass, shrubs and trees. Over the years, the property’s eco-friendly efforts have been roundly recognized. Pine Bungalows, for example, was the first Alberta business to have received a Gold rating for en-
vironmental management and corporate social responsibility from Green Tourism Canada. The property has a 4 Leaf Eco Rating from Audubon International as well as a 4 Key Eco Rating from the HAC Green Key Program. In 2009, Pine Bungalows received the ALTO Award for Sustainable Tourism recognizing all of its efforts. Besides being gentle on the environment, Pine Bungalows’ green initiatives also serve as a “great marketing tool,” said Wasuita. “We have the greenest property in Jasper,” sure to
be a selling point to attract customers, who include families, newlyweds and seniors. For his part, Wasuita has tried to keep prices affordable. “We’re still on the lower end of the price scale.” Looking ahead, Wasuita is contemplating an exit strategy that involves selling the property to “an appropriate owner.” Phases 8 and 9, which will include a new office, company laundry and maintenance building, “are dependent upon finances, energy levels and perhaps on future owners if a sale is negotiated,” according to information provided by the property.
Expedia tool lets hotels connect directly with guests
Benoit Jolin. SEATTLE, Wash. — Expedia PartnerCentral’s new Conversations tool enables hoteliers to connect directly with their guests for a better, and more personalized, travel experience. This new feature, which lives in Expedia PartnerCentral (EPC), encourages direct dialogue and engagement between hoteliers and booked guests, providing a more personalized experience for guests and enabling them to
reach out directly to hotels to inquire about additional amenities and services. “It gives the ability for the hotel and guest to better communicate — it makes it very easy for the guest, facilitating any form of ask — hotels can always access the request,” Benoit Jolin, vice-president Global Product for Expedia told CLN. Expedia PartnerCentral Conversations is designed to be an easy-to-use platform that opens the lines of communication between booked guests and hoteliers via a message centre. Guests can start a conversation by asking a question or submitting a special request at time of booking. Alternatively, the hotelier can reach out directly to the guest. They can provide a welcome message, share check-in details or an FYI telling guests their rooms are ready, Jolin said. Hoteliers can also confirm and manage special requests; and provide information about the property’s services (spa, concierge, restaurant, etc.) “There is always a wall between the Expedia brand and the guest. The goal is to tear down that wall, allowing guests and hoteliers to exchange information freely across Expedia’s platforms. “Hoteliers have requested the ability to communicate directly with guests having made a booking across Expedia Group websites. “EPC Conversations was developed to answer this need, allowing both the guest and the hotelier to interact with each other, to engage
from the moment the reservation is made and create memorable stay experiences,” said Jolin. The initial rollout of Expedia PartnerCentral Conversations started in January to a select number of hotels. The tool went live for all North America hotels by the end of February. EPC Conversations makes it really easy to engage with our guests. It’s an especially great tool to communicate with booked guests who have already made a special request and are looking for an acknowledgement, said Emily Bertran, customer experience and social coor-
dinator for Chicago Westin North. “This past week I had a guest message us with a simple request. She noted that it was for a special occasion. We were able to quickly respond, accommodate the request, and go above and beyond to make her stay really special. “After she returned home, she used EPC Conversations to send a note praising the service and letting us know she would be returning. That’s exactly the type of guest engagement we want and EPC Conversations provides a straightforward platform to do it from.”
Pinball Clemons headlines SHHA show SASKATOON — Canadian Football League legend Michael (Pinball) Clemons will speak on “The Importance of Teamwork” at the Saskatchewan Hotel & Hospitality Association’s 2016 Annual Convention, to be held at the Delta Bessborough Hotel, Saskatoon, on Thursday, May 12 and Friday, May 13. Members of the SHHA will gather for information sessions, award celebrations and the province’s largest hotel, bar and restaurant related tradeshow. The convention begins on May 12 with an awards luncheon. The master of ceremonies will be Mary Taylor-Ash, CEO of Tourism Saskatchewan. At the luncheon, they will salute the 2016 Employers of Choice, the SHHA scholarship winners, the SHSA Safety Centred Leadership Award winner and Long-Term Service Employees. In the afternoon, Dave Kaiser, president and CEO of the Alberta Hotel & Lodging Association, will talk about Check In Canada. There will be a Brewers’ Welcome reception following Kaiser’s presentation, a delegate dinner starting at 6 p.m. and a delegate lounge following the dinner. On May 13, the Saskatchewan Liquor and Gaming Authority (SLGA) will talk about the Saskatchewan’ Party’s sweeping changes to liquor legislation and the way beverage alcohol will be bought and sold in the province. Concurrent sessions will deal with crisis management and online reputation management, followed by the SHHA AGM and the tradeshow.
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April 2016 | 7
THE PIPE â€” WHAT THE BRAND
Brian Stanford, CBRE.
2016 and 2017 Supply Under Construction or Opened Total % Growth Rooms (Over 2015) National Alberta Ontario B.C. Quebec Other Canada Source: CBRE Hotels
8 | Canadian Lodging News
9,347 3,925 1,879 1,067 869 1,697
2.4% 5.3% 1.4% 1.4% 1.1% 2.3%
FAMILIES ARE PLANNING
Cardinal Inn, Sudbury, Ont., to rebrand as CBVI.
April 2016 | 9
THE PIPE — what selected
Dual branded Marriotts in Calgary.
Lobby of Easton’s The Rosedale on Bloor.
Group Germain Alt Hotel in St. John’s, N.L.
1 0 | Canadian Lodging News
companies are planning
Superior Lodging has 12 Microtels in the pipeline.
Sign in front of new Days Inn & Suites Moncton, N.B.
Home Inn & Suites Saskatoon.
Magnuson Hotel Creston, B.C.
April 2016 | 1 1
Ottawa concierge to represent Canada at Les Clefs d’Or
Seating with Style...
Showroom & Stocked in Oakville
OTTAWA — So what do you do when a guest says he wants to say “I do” in front of the Eternal Flame on Parliament Hill, complete with a piper and a non-denominational minister — in just six hours? Oh, and you’re brand new in your role as well… “There’s always new and exciting guest services and requests,” says Andrew Van Der Hoeven, member of Les Clefs d’Or and concierge at the Westin Ottawa. “It’s go, go, go. You never say no. You either find an alternative or just do it! “I found a piper and a non-denominational minister, and found the back-number of the Parliament Buildings to get permission, and I did it in a six-hour time span,” he adds. “I’ve had a can-do attitude from the beginning — that’s the key to this job.” Van Der Hoeven has been selected as Canada’s only candidate for the prestigious Andy Pongco Award that will be presented during the 63rd Les Clefs d’Or World Congress taking place April 10 - 15 in Dubai, U.A.E. Van Der Hoeven is one of 18 candidates from countries such as Australia, France, Germany, Great Britain, India, Turkey, Spain, the Netherlands and U.S. vying for the award. It was established in honour of Pongco, an international honorary president of Les Clefs d’Or. Candidates must be under 36 years of age and attending their first international conference. “It’s incredible to have such a
great opportunity,” says Van Der Hoeven. When he was a child growing up in London, Ont., Van Der Hoeven’s aunt used to take him to Toronto on the train to stay at the Royal York Hotel. “It was such a big, iconic place, a giant beautiful building right across from the train station. It opened my eyes at a young age to see that lifestyle,” he says. Van Der Hoeven then went to Fanshawe College’s Hospitality Management Program in London, Ont., and continued as one of 16 students chosen for the post-grad Concierge/ Guest Relations Services program. After he graduated, Van Der Hoeven got a job with Westin, working at the Turnberry Westin in Scotland, a brand new Westin Hotel in New Zealand, and then coming back home to Canada to work at the Westin Ottawa. One of his goals is to get an Ot-
tawa/Gatineau chapter of Les Clefs d’Or up and running. Currently, he is part of the Ontario Chapter which is based in Toronto. He travels to Toronto for monthly meetings, with Westin’s full backing. So far, he is the only member of Les Clefs d’Or in Ottawa, although there are two in Gatineau — you need six or seven full-time concierges to start a chapter. Last July, he arranged for the Toronto group to have their meeting in Ottawa. Via Rail was a sponsor, and Van Der Hoeven invited all the local general managers and concierges in the area to come. Asked what he likes best about the job, Van Der Hoeven says, “I get a real thrill when I’m crunched for time and resources to get things done — I love that stuff. It pumps up my brain, gets it working, makes my heart pump. And I love that I have the backing of the hotel to go that extra step. It’s such a blessing.”
Green Key Global achieves GSTC-recognized status
(855) 337−2995 www.BUMCONTRACT.com 1 2 | Canadian Lodging News
OTTAWA — The Global Sustainable Tourism Council (GSTC) announced on Feb. 25 that Green Key Global’s Green Key Eco-Rating Program has achieved GSTC-Recognized status. Green Key Global’s Eco-Rating Program is a graduated rating system designed to recognize lodging facilities committed to improving their environmental and fiscal performance. Based on the results of a comprehensive environmental self-assessment, lodging facilities are awarded a rating of between 1 and 5 keys. In support of their efforts towards becoming a cutting-edge green lodging property, members are provided
with education and guidance on how to “unlock” opportunities for reductions in utility consumption, waste, emissions and operating costs. Additional recommendations and toolkits are included for employee training, staff and customer engagement, supply chain management, community involvement and more. GSTC-Recognized means that a sustainable tourism standard has been reviewed by GSTC technical experts and the GSTC accreditation panel in order to be deemed equivalent to the GSTC criteria. Additionally, an organization that meets GSTC requirements must administer the standard.
“The achievement of GSTCRecognized status for the Green Key Eco-Rating Program is an exciting new chapter in our brand’s history,” said Tony Pollard, managing director of Green Key Global, in a release. “For more than 20 years, we have worked to educate and support the global lodging industry on its sustainability path and this accolade further highlights the integrity the Green Key program brings to this mission.”
Guelph, Ryerson and UQAM face off in hotel case competition
University of Guelph representatives at the case competition. Submitted by Lauren Chan, University of Guelph GUELPH, Ont. — University of Guelph School of Hospitality, Food & Tourism Management hosted the 2016 Hospitality and Tourism Case Competition, the largest student case
competition in Canada March 4-5. Delegates who participated came from Ted Rogers School of Hospitality and Tourism Management, ESG UQAM École des sciences de la gestion, and Guelph School of Hospitality, Food & Tourism Management. The winners of the Hospitality
Case, sponsored by Starwood, were Nicolas Valois, Véronique St-Pierre, and Fredrick-Anthony Ghali. The winners of the Tourism Case, sponsored by Parks Canada, were Catherine Gagné-Vaillancourt, Camille Deteix and Léa Trépanier Montpetit.
Two Canadian judges in Dubai at Emirates Salon Culinaire
From left: Tony Fernandes, food and beverage director, Crowne Plaza Toronto Airport; chef Uwe Micheel, president, Emirates Culinary Guild and Cornelia (Connie) Volino. DUBAI, U.A.E. — Mississauga chef, Tony Fernandes has just returned from Dubai where he was a judge at the prestigious Emirates Salon Culinaire. Chef Fernandes is the food and beverage director for Crowne Plaza
Toronto Airport, the Hilton Garden Inn Toronto/Mississauga, and the Four Points by Sheraton Toronto Airport. Chef Fernandes was one of two Canadian judges — Cornelia (Connie) Volino, manager Bocuse d’Or
Canada, was the other. They were invited by the Emirates Culinary Guild to adjudicate dishes created by 1,300 chefs from Canada, Germany, Turkey, Saudi Arabia and the United Arab Emirates.
Robert Tudisco, Laundrylux VP INWOOD, N.Y. — Commercial laundry equipment leader Laundrylux recently hired Robert Tudisco as its new vice-president of technical care and training. Over the last 15 years, Tudisco has held technical leadership positions in service industries from textile rentals, to data centre infrastructure support services. Most recently he
served as senior data centre engineer and director of operations at Mindshift Technologies, a Ricoh Company. Tudisco will set strategy for the technical service staff, to make sure company’s distributor network and end users receive the highest level of support and technical services in the industry. Atlific_CanLodgAd_April2016_text_E01_final.indd 1
2016-03-22 April 2016 | 1 31:25 PM
Linens and thingS Guests greatly value the sleep, bed and bathroom experience and the corresponding in-room amenities, which, increasingly, are providing a revenue by source. Don Douloff
rom our guest research and feedback, we know that customers value the sleep, bed and bathroom experience very much.” That quote, from Andrea Torrance, vice-president, operations support, Americas, at FRHI Hotels & Resorts, underlines why properties work so hard to cater to guests’ preferences in linens, towels and bathroom amenities, which, increasingly, are providing a new revenue stream.
FACE CLOTHS, SHOWER CAPS Although face cloths have fallen out of fashion in some quarters, FRHI still includes them, since “our surveys indicate that women still want them.” Ditto shower caps, which are popular among those female guests who “don’t want to get their hair wet when they shower.” Bathmats are also important to the experience among FRHI guests, who “like to get out of the shower and feel plush cotton on their toes.”
bathrobes, which “guests look forward to using. If the robe is not there, they are quick to tell us.” The brand favours plush terry robes or, in hot countries, lighter, all-cotton models.
Modal, too, is trending among linens, said Hannon. Most common thread counts remain between T250 and T300, with colours trending toward metallic tones (grey, bronze, etc.). “We are seeing more linens with a twill weave construction that also extends linen lifespan.” Bathmats “continue to be line extensions of the bath/hand/wash towels in the bath area.” Cotton rules.
FRHI guests are “looking for luxury plush towels” and are partial to 100-per-cent cotton, said Torrance. Out of practicality, the brand opts for white, since, when laundered, that colour wears the best and is easiest to keep clean.
Makeup Remover Towels, Canadian Hotel Supply.
Towels, Canadian Hotel Supply. Earlier this year, Marriott International announced that all of its terrycloth products at its U.S. hotels for all of its brands from the Courtyard to The Ritz-Carlton will be made in the U.S., a move the company says will reduce greenhouse gas emissions by eliminating more than 300 ocean-going container shipments annually. Starwood, purchased by Marriott, will not immediately adopt the Made in the USA initiative, since it recently signed a contract with another supplier. On the textile front, FRHI, for the past three years, has been using products made with Centium Core Technology that sandwiches cotton thread around polyester, giving the plush, luxurious feel of cotton with the longevity of polyester.
1 4 | Canadian Lodging News
Five years ago, FRHI introduced the Le Labo line of bathroom amenities, in Rose 31 scent (“warm, spicy, floral, woodsy,” reports Torrance), that have been so well received by guests that they have been buying them in great quantities, from the hotel, for home use.
O2 Oxygen set, Canadian Hotel Supply. In shampoo, lotions, conditioner and body wash, guests prefer individual bottles (40 ml/1.35 oz), said Torrance. For Fairmont Gold guests or those in suites, the brand provides 90 ml bottles, which “make a statement.” One of FRHI’s best-selling amenities is its
ever, that modal, a botanic fibre extracted from beech wood, “is becoming more prevalent as an alternative to polyester fibre.” Fast selvedge side hems are becoming more prevalent “in an effort to reduce the likelihood of hems unravelling.” White remains the standard.
Mansfield Robes. Typically found in four- and five-star hotels, bathrobes are “one of three things that touch guests, along with bedsheets and towels,” observed Steven Salhany, partner/owner of Montreal-based manufacturer Mansfield Robes. Most popular, he said, are microfibre plushlined robes, which offer a chic, upscale look and durability and are also quick-drying. White, by far, is the most popular colour. But cotton, offering breathability and absorbency, is still popular, he said, observing that sales of robes are “huge” at hotels. “Guests try them on and say, ‘I have to have it.’”
ARTIFICIAL FIBRES Over at Canadian Hotel Supply, Dean Hannon, Canadian regional director, said, “some form of artificial fibre (such as polyester) included in the blend continues to be the go-to for towels with greater durability.” He added, how-
When it comes to bathroom amenities, “while the trend is still to have fragrances in amenities, we have seen more customers asking about amenity options that are great alternatives for people with allergies or sensitivities,” said Hannon. “Some customers will stock the rooms with normal amenities and have no-scent amenities stock behind the front desk, for requests.” Among shampoos, “one ounce is still the most popular size; however, in hotel suites or high-end luxury hotels, we sometimes see them offer a larger size.” That said, Hannon also noted that when it comes to bathroom amenities, “hotel guests are becoming more receptive to larger dispensers. We have also seen improvements in dispensers, in particular with higherend looking dispensers that customers appreciate. Also, customers appreciate the ‘green’ aspect with dispensers, with less bottles, less waste.”
‘GUESTS LIKE THEIR OWN AMENITIES’ “We use 1.25 oz (bottles) — guests like their own amenities,” said Trevor Hagel, vice-president, operations, at Superior Lodging Corp. “We are using 24 ml bottles, and our cus-
Dispenser Amenities. tomers are happy with it,” said Farah Salauroo, executive housekeeper at Hampton Inn by Hilton and Homewood Suites by Hilton — Halifax Downtown. For his part, Jarad Fisher, sustainability advisor at Dispenser Amenities, a London, Ont.based supplier of shower dispensers and bulk
shower liquids, reported that “there has been a tremendous shift towards wall-mounted dispensed amenity systems in the past decade,” as “hoteliers recognize guests’ growing demands for more environmentally sustainable practices.” The most significant shift in amenity aromas is the trend towards lighter, unisex, less perfume-y scents, continued Fisher. Properties are also moving away from hotel-branded amenities and “towards high-end name brands that guests recognize from non-hospitality related environments.” Many hotels have begun to install dispensers by the vanity in addition to the shower. “More guests are looking for gender neutral, discreetly scented, healthy products that are delivered in environmentally responsible packaging,” said Genevieve Price, owner of Purely Salt Spring, a manufacturer based on Salt Spring Island, B.C. “When I launched eight years ago, people were not nearly as concerned about the number of little plastic bottles being dumped in
our oceans. The number of resorts and hotels who want their brand to be identified with caring for the environment as well as their guests seems to be increasing daily.”
Truly Earth Friendly Experience, True North.
One Ocean Expeditions, Purely Salt Spring. “We do receive requests for unscented bar soap,” said Chris Berry, director, True North Hospitality distributor, which offers a scent-free, vegetable-based soap with natural oatmeal. In late March, Country Inns & Suites by
Carlson announced a partnership with lifestyle brand Beekman 1802 that includes the customdesigned White Water Collection line of bath amenities that will be available this spring in hotels across the Americas, including Canada. Featuring shampoo, conditioner, shower gel, lotion, body bar, facial bar, a massage bar and makeup remover, the collection incorporates natural ingredients such as white jasmine and is packaged in 100 per cent recyclable bottles and wrappers.
Clean the World Launched in 2009, Clean the World partners with hotels and hospitality companies to provide an eco-friendly turnkey program. After recycling the discarded bar soap and bottled amenities left behind by guests and collected by hotel staff, Clean the World distributes the products to shelters and support organizations domestically and to developing regions in 100 countries around the world. Currently, the organization partners with 4,000 hotels worldwide, including 195 Canadian client properties. In addition, Clean the World operates the ONE Project, whereby companies, clubs and service organizations host hygiene kit-building events as a way to give back, improve teamwork and create a renewed focus on community. Using recycled hygiene products collected from hotel partners — diverted from landfills, which helps meet their organization’s sustainability goals — groups donate the kits to local shelters and food banks to benefit neighbours in
need. Clean the World recycles from more than 500,000 hotel rooms daily and, to date, has distributed more than 31 million bars of soap and 1.5 million ONE Project hygiene kits, and diverted 4,500 tons of waste from landfills and recycled over 457 tons of plastic.
the first B.C. hotel, and the fifth in Canada, to adopt the recycling program, according to general manager David MacKenzie. Every quarter, Clean the World sends partner hotels an impact statement. Pemberton Valley Lodge’s historical totals are impressive: 2,992 lbs of waste collected; 9,413 soap bars distributed; 920 lbs of plastic recycled; and 3,272 plastic bottles donated to ONE Project. The hotel pays Clean the World $1 per room per month, in exchange for which the organization provides the recycling bins and, each month, collects the full bins and replaces with empty ones. “It’s a pretty small charge when you consider the tremendous impact we have on the environment and how the recycled products are helping those in need,” said MacKenzie.
A Clean the World partner since 2009, Pemberton Valley Lodge, in Pemberton, B.C., was
But Pemberton Valley Lodge’s recycling efforts go even further. When guestroom linens (bedsheets, pillowcases, duvets and bathrobes)
have outlived their usefulness, the hotel sends them to men’s, homeless and Salvation Army shelters in Vancouver. When in-room towels have outlived their usefulness, the hotel dyes them blue and assigns them for use as pool towels, and after that tour of duty, they’re torn up into rags and sent to the maintenance and housekeeping departments.
On-Site Services Based in Burlington, Ont., On-Site Services offers guestroom drape-cleaning services to 50 Ontario client hotels using tumbled, non-immersion forced-air extraction machines housed in mobile units the company parks onsite at each property’s service area. Unique for its nonimmersion cleaning system, and the only company offering a mobile unit, On-Site Services, daily, on average, cleans five loads of 15 drapes each, culled from the 20 per cent of hotel rooms that, typically, sit unoccupied at any given time. Each batch takes two and a half hours from take-down to post-cleaning re-hang, said owner/president Brad Davies.
graphics by Freekpik.com
Although Davies recommends hotels clean drapes every year or so, for budgetary reasons, properties prefer to do it every three years. Last August, On-Site Services launched a joint venture in Tampa, Fla. “Florida was a natural choice, since it has so many hotel rooms,” said Davies, who designed an improved, newgeneration cleaning machine built specially for that market. Beyond Ontario, Davies is eyeing B.C., Calgary, Quebec and the Maritimes for additional growth, while in the U.S., his targets include Florida (which, he said, could support five units); New York City; Las Vegas, and California.
April 2016 | 1 5
HAC’s young guns panel
use an instant messaging tool to see that they read it.” Brian Nam, who works in housekeeping at the Sheraton Centre, said his department uses Facebook messaging and email. “But there’s some problems because people receive an overwhelming amount of email.” He prefers instant or text messaging if something is urgent.
What about “NextGen” brands?
Vito Curalli, right, of Hilton Worldwide, heard from the next generation of hoteliers. From left, Alyson Gregoire, Sheraton Centre Toronto; Jamie Knoepfli, Four Seasons Hotel Toronto; Brian Nam, Sheraton Centre Toronto; Giovanna Vallejo, Hilton Toronto Hotel and Morgan Da Rocha, Sheraton Gateway Hotel. TORONTO — At the recent Hotel Association of Canada conference, Vito Curalli of Hilton Worldwide moderated a panel of six recent graduates now working at high-end GTA hotels, asking how they see the world of hotel operations. In some cases, coming from their own wired world into the hotel meant culture shock. “In housekeeping in particular everything was completely manual, from a clipboard back to pen and paper,” said Alyson Gregoire, who works at the Sheraton Centre Toronto. Recommendations that they use iPhones or mini-iPads are being
implemented, but with the average age of housekeepers being about 60, it is difficult to implement in a short period of time. Jamie Knoepfli, who works in food and beverage at the Four Seasons Toronto, was asked by Curalli whether luxury customers who pay some of the highest rates in the market are the most connected and want the least contact with people. Knoepfli said that’s not always true — that some customers still want face-to-face contact, and a simpler, better experience. “Technology is changing so quickly. When the hotel opened three years
ago, all the technology was relevant. There’s probably one certain thing, and that’s the big cost of hotel technology.” Asked about technology in the Hilton Toronto’s sales department, Giovanna Vallejo said it was very Apple-oriented with iPhones and iPads. “We can do better — we need some sort of messaging system.” She said they use WhatsApp for clients from abroad who aren’t able to do site inspections. “I can FaceTime the space for all of my clients — show them the space physically to see if they like it. I would like to attach files and
Curalli asked the panellists what they think about brands meant to speak to their generation. “I would love to stay at a lifestyle brand, but I can’t afford it,” said Gregoire. She says she is price conscious, and looks for the best value on sites like Expedia. “It’s not just the bed and the meal, it’s the experience,” said Knoepfli, who added that Four Seasons had changed its logo recently to appeal to the up-and-coming generation. “I appreciate quality, service and the environment — a place to work and hang out,” said Vallejo, adding that loyalty is important. She loves her Starbucks rewards, for example. “The brands you like give you a strong sense of experience,” said Morgan Da Rocha, who works at the Sheraton Gateway Hotel near Toronto’s Pearson International Airport. “For me, it’s Nike and Under Armour workout gear. Their click clack commercials remind me of that sports experience — the click clack of cleats.” Nam likes McDonald’s and favours Tim Hortons coffee because it rates high on consistency. “I get disappointed if previous expectations are not met,” he said. Gregoire also likes Tim’s because of their roll-up-the-rim promotions. She also favours lululemon yoga apparel because it represents something she believes in.
Work-life balance and that constant connection
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Work-life balance is strongly valued by our generation, said Da Rocha, adding they are sometimes mixed together. “I want to be in contact all the time. I don’t think about my shift — it’s all about quality time.” Gregoire said she works in the basement of the hotel, and housekeeping works to a strict eight-hour day. “I value work and life — I try to maximize my time outside work, but that involves making the most of my time at work.” Vallejo noted she is always connected during work via phones and laptops. She deals with clients from B.C. and the U.S., and can stay connected with them even when she is not at the office, even though that comes out of her time with friends and family. “If I have to get a contract by working on the weekend, I’ll be there.” Knoepfli said it’s easy to work a 14-hour day in this industry. “The biggest thing is that you have to control it yourself. You have to realize when you’re doing too much, and talk about it. People think if they don’t do this [extra work] it will reflect badly on them.” “The next generation and the one after will value work-life balance even more than we do,” said Nam. “Previous generations worked really hard, more so than our generation and beyond. We work our eight hours honestly and then go home — but there’s a potential for conflict.”
Provincial News Hospitality NL celebrates tourism industry at annual conference ST. JOHN’S, N.L. — Hospitality Newfoundland and Labrador opened its 2016 Conference and Trade Show with the announcement of its new board of directors during its annual general meeting. The conference is the largest gathering of tourism operators in the province. New to the board are Steve Denty, general manager, Murray Premises Hotel; Terry Hickey, president, Conach Consulting Ltd.; Scott Hillyer, owner/operator, Coffee Matters; and Joe O’Brien, owner/operator, O’Brien’s Whale & Bird Tours. “I would like to extend sincerest thanks to the dedicated members who are finishing up terms on Hospitality NL’s board of the directors this year,” said Hospitality NL’s vice-chair, Dion Finlay. The conference, held in St. John’s, March 1 to 3, featured a lineup of sessions and events, a refreshed trade show as well as exclusive seminars for all tourism stakeholders in attendance. On the final night of the conference, Hospitality NL hosted its annual Tourism Excellence Awards Gala. The awards recognize the outstanding tourism leaders and businesses that have made outstanding contributions to the provincial tourism industry. “Every year, the Tourism Excellence Awards are presented as a means to celebrate the achievements of the tourism industry, the success of which would not be possible without the hard work and commitment from businesses, leaders and organizations,” Finlay said. “This year’s group of nominees was filled with innovation and passion, all of which is reflected in their accomplishments and the considerable impressions they have left with guests year after year. I would like to congratulate all the nominees and recipients of this year’s awards and sincerely thank them for their contribution to Newfoundland and Labrador’s tourism industry.” The winners are: H. Clayton Sparkes Accommodator of the Year – Anchor Inn Hotel & Suites, Twillingate, N.L.; Tourism Champion of the Year – Wayne Hallett, Prints of Whales Inn, Sandringham, N.L.; CBDC Tourism Business of the Year – Doctor’s House Inn & Spa, Green’s Harbour, N.L.; Cal LeGrow Tourism Innovator of the Year – Old Salt Box Co.; Corporate Partner of the Year – Downhome Inc.; Cultural Tourism Award – Battle Harbour Historic Trust, Battle Harbour, N.L.; Sustainable Tourism Award – Prime Berth Fishing Museum, Twillingate, N.L.; Doug Wheeler Award – Jill Curran, Lighthouse Picnics & Maxxim Vacations, N.L.; and the Cruise Vision Award went to Dr. Latonia Hartery. Some of the province’s top chefs were also invited to share their take on culinary tourism. Chef Jeremy Charles of Raymond’s Restaurant, chef Murray McDonald of the Fogo Island Inn and Lori McCarthy, owner of Cod Sounds, delivered the A Taste For Place session. “There’s no denying that food is a large part of the traditional Newfoundland and Labrador culture that our visitors are lining up to experience,” said Hospitality NL chair Rex Avery.
Solomon Islands workers coming to Saskatchewan REGINA — Two Saskatchewan resorts and one quick-service restaurant are expected to welcome the province’s first student workers from the Solomon Islands in late spring. Those workers are expected to arrive in June, Jim Bence, president and CEO of the Saskatchewan Ho-
tel & Hospitality Association (SHHA), told CLN. At the time of writing, he declined to name the participating resorts and restaurants, since “letters of intent still need Jim Bence to be signed.” Last October, SHHA signed an agreement
with the Solomon Islands’ Guadalcanal province to facilitate the entry of recent graduates of its Hospitality program to work on a temporary basis in Saskatchewan to gain industry experience. Hospitality grads will serve 120-day work terms, but Bence expressed his wish that terms could, in future, be extended to one or two years. “Employers in many communities across the province are experiencing labour shortag-
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es and are finding it very challenging to maintain minimum staffing levels,” Bence has said previously. He cited the case of quick-service restaurants in Kindersley, Sask., that are “really struggling.” Calling the Solomon Islands program a potential “game changer” for Saskatchewan’s tourism and hospitality industry, Bence added that plans call for “a couple more” hospitality grads to arrive in the province after the initial group settles in.
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bestwesterndevelopers.com | 800.847.2429 * Numbers are approximate, may fluctuate and include hotels currently in the development pipeline **For certain markets Each Best Western® branded hotel is independently owned and operated. Best Western and the Best Western marks are service marks or registered service marks of Best Western International, Inc. ©2016 Best Western International, Inc. All rights reserved.
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OPENINGS, SALES AND RENOS CBVI adding properties in Calgary & Vernon, B.C. CLEVELAND, OHIO — Vantage Hotels announced on March 15 that it has increased Canadas Best Value Inn’s Western Canadian presence by adding properties in Calgary and Vernon, B.C. Later this month, Canadas Best Value InnCalgary Chinook Station is scheduled to convert officially from Howard Johnson Express. The property has 48 rooms (several with kitchenette suites), offers free continental breakfast and Wi-Fi, and is pet friendly. Also a former Howard Johnson, the Canadas Best Value Inn & Suites Vernon, B.C., features 29 rooms, free continental breakfast and Wi-Fi, and is pet friendly. The property is located off Highway 97 at 32nd Street, and is near attractions such as Vernon Museum and Archives, Okanagan Science Centre and Davison Orchards Country Village. “We expect to add several comparable hotels throughout the country in the coming months,” said Bill Hanley, group president of International Development for Vantage Hotels in a release.
with waterslide, kiddie pool, lazy river and exercise room. All-suite Residence Inn properties offer studio and one- and two-bedroom rooms and are designed for stays of five nights or more.
Days Inn opens in Moncton TORONTO — Realstar Hospitality announced on March 9 that Days Inn & Suites has opened in Moncton, N.B. Owned and operated by Holloway Lodging Corp., the conversion property features 151 guestrooms, each appointed with flat-screen HDTV, plush bedding, mini-fridge and microwave ovens. Larger suites featuring a kitchenette and sofa bed are also available. Additional amenities at the smoke-free and pet-friendly property include an indoor pool, fitness centre, free Wi-Fi, meeting and conference space and free parking. In a release, Irwin Prince, president and COO of Realstar Hospitality, said that “2016 is shaping up to be another promising year, with new-construction and conversion Days Inns set to open across the country.”
Regina’s Residence Inn
SookePoint Resort for sale
REGINA — A 147-suite Residence Inn By Marriott opened in Regina, Sask., on March 11. Located at 1506 Pasqua Street, the all-suite Residence Inn Regina will operate as a Marriott franchise owned by MLS Management, Ltd. and managed by Atlific Hotels. Close to Regina International Airport and downtown, the property offers grocery delivery service, complimentary Wi-Fi, free breakfast, 24-hour onsite food and beverage market, dry cleaning services and onsite guest laundry room. Additional amenities include a meeting room, business library where guests can fax, copy and print materials, and an indoor swimming pool
VANCOUVER — SookePoint Ocean Cottage Resort, in Sooke, B.C. has been put up for sale. Located 25 minutes from Victoria, and sitting on 17 acres and featuring 2,850 square feet of oceanfront, SookePoint has comprehensive zoning for 603,000 square feet of flexible destination resort and residential mixed-use. A permit, already issued, calls for development of a seven-storey lodge, for which there are 70 Ocean Cottage and Suite pre-sales, totalling about $30 million (construction is underway). A large number of additional units and rooms are possible. Zoning allows for hotel, hotel-condos,
Days Inn sign in Moncton, N.B.
Sunset view at SookePoint Ocean Cottage Resort. whole-ownership condos, fractional interests and resort timeshare. The intent is to be a world-class destination resort, with spectacular oceanfront views, fishing, kayaking, storm and whale watching, adjacent to East Sooke Wilderness Park and Coast Trail, etc. Owners are seeking a partner or purchaser. Ragatz Sedgwick Realty is the cooperating bro-
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Beachwood renovates unit LAKEFIELD, ONT. — Beachwood Resort announced in January that renovations began on a cottage located at the rear of the property. Once completed, it will be a two-bedroom unit.
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Hampton Inn Sarnia/Point Edward. with a full kitchen, three-piece bath and deck. Long term projects include a landscape redesign of the harbour, and rehabilitation and restoration of the shoreline, which, over the years, “has been slowly disappearing into the lake,” according to a newsletter sent out by the hotel. To guide the process, the hotel has teamed up with a local design company. Once a strategy is in place, the plan is to undertake sections of this project during the next several years. All of this activity follows the June 2015 addition of a two-bedroom cottage, named “Maples,” across the road from the existing cottages.
Four Points’ Regina launch REGINA — Starwood Hotels and Resorts announced in early March that Four Points by Sheraton has opened in Regina, Sask. Owned by Saskatoon-based VJ Management Inc., the hotel features 127 guestrooms, 1,210 square feet of meeting facilities and a full-service restaurant, Movado’s Grill. Other amenities include a 24-hour business centre, free Wi-Fi and Best Brews & BBQ — a weekly reception where guests can sample seasonal, local craft beers on draft and barbecue appetizers. “With its tremendous appeal to business and leisure travellers and flexible development options, the Four Points brand has never been stronger,” says Brian McGuinness, senior vicepresident of specialty select brands for Starwood. “As Starwood’s global pipeline driver, Four Points now boasts more than 200 hotels in dynamic destinations around the world and is continuing its rapid expansion across Canada.” Four Points units are slated to open in Fort Lauderdale, Fla., China, Singapore and Russia.
Vrancor debuts Hampton Inn Sarnia/Point Edward
The hotel features the Perfect Mix Lobby, home to TREATS, a food and beverage shop selling snacks, toiletries, local merchandise and drinks. Each day, the hotel serves a complimentary hot breakfast that includes eggs, oatmeal and waffles, and also provides, Monday through Friday, Hampton’s On the Run breakfast bags filled with an energy bar, muffins, apples, water and mints for guests on the go.
Canada’s second Home2 Suites opens in Milton MILTON, Ont. — The second Home2 Suites by Hilton in Canada has opened in the fastgrowing community of Milton, Ont. The 100-suite hotel owned by Roshan Holdings is designed for travellers looking for a fresh, new stay experience. Hilton says Home2 Suites is one of the fastest growing brands in its history. The first Canadian Home2 Suites by Hilton opened in West Edmonton in 2014, and the third Home2 property is slated to open in Fort St. John, B.C., this summer. The new hotel offers guest suite accommodations featuring fully-equipped kitchens and modular furniture allowing for guests to per The new hotel offers guest suite accommodations featuring fully-equipped kitchens and modular furniture allowing for guests to personalize their room. The hotel also features easy access to technology with complimentary Internet, inviting community spaces, and trademark Home2 Suites amenities such as Spin2 Cycle, a combined laundry and fitness area, and Home2 MKT for grab-and-go items. Guests can enjoy the Inspired Table, a complimentary breakfast that includes more than 400 potential combinations. Home2 Suites by Hilton Milton features an indoor saline pool and outdoor patio for guests to use. All Home2 Suites properties are petfriendly.
SARNIA, Ont. and MCLEAN, Va. — Hampton by Hilton announced in early February the opening of a property in Sarnia/Point Edward, Ont. Managed by Vrancor Group, the 95-room hotel is located at 1492 Venetian Blvd., in Point Edward, near the Bluewater Bridge U.S.-Canadian border crossing. Amenities include free WiFi, 24-hour business centre with complimentary printing, meeting space that can accommodate up to 150 people, fitness centre and heated indoor pool. Guestrooms feature the brand’s signature clean and fresh Hampton bed, 42-inch LCD flat-screen TV, microwave, Home2 Suites by Hilton Milton, Ont. fridge and coffeemaker.
HotelsByDay expanding Canadian presence NEW YORK — Since launching in February 2015 with a day-stay business model, HotelsByDay is experiencing rapid growth and is looking to continue expanding in the Canadian market, where it launched last autumn. Following the mid-November Canadian launch, the New York-based company, as of mid-March, had 50 partner properties in such provinces as Saskatchewan, Manitoba, Ontario, Quebec, Nova Scotia, New Brunswick and P.E.I., in addition to 260 partner hotels in the U.S. and 10 in the U.K. Plans called for HotelsByDay to add, in April, about 20 more Canadian properties across the country, after which the company will assess the market before setting any additional growth targets, according to Yannis Moati, founder and CEO. “Our agreements are very ‘light’ and unthreatening to a hotel. It’s basically a partnership renewable every 30 days. Hotels are free to leave at any moment,” said Moati. Since “hotels
expect revenue when they take the effort to open a new channel and train their staff about the model,” HotelsByDay does “not take lightly the onboarding process: it needs to be handled with care and form a true partnership.” Typically, the company’s partner hotels offers daytime stays of at least four hours between 10:00 a.m. and 4:00 p.m. in rooms sitting empty following early check-out and late check-in. HotelsByDay lets participating hotels set their day rates, but provides a benchmark, of between 30 per cent and 50 per cent off from night rates, that properties must meet. “We’re filling (rooms) with customers that are 60 per cent suburban, coming into a major city and using the hotel as a ‘hub,’ a place where they can rest, refresh, change clothes, nap, be productive, meet someone, interview,” he said. “This was quite a surprise for us and our partner properties, as we thought most of the traffic would be layovers and out-of-towners.” For hotels, besides earning extra income with day stays, they are, for the first time, “marketing and exposing their properties to a local customer that would tend to be non-seasonal instead of highly seasonal foreign traffic.” Moati adds that 85 per cent of bookings come from website or web-mobile, with the remainder originating from native apps. Twentysix per cent of bookings are same-day.
Westin Harbour Castle sale could set a price record for a Canadian hotel TORONTO — It’s the sixth largest hotel in the country at 977 rooms. The Westin Harbour Castle on the Toronto waterfront is up for sale for an Curtis Gallagher. anticipated $350 million to $400 million — a sum that could set a record for the sale of a Canadian hotel and cause a spike in 2016 transactions. Curtis Gallagher, vice-president of hotel investments at Cushman & Wakefield, the company handling the sale, eagerly lists the advantages of the property, which are substantial. He notes that it is a prize property in a market that has seen or will see about 2,000 rooms removed from the supply, including the Best Western Primrose which is being repurposed for student residences. But the big driver is the southward migration of the city centre to the SouthCore district, which offers residential, commercial and retail, in addition to a ferry terminal, which is being rejuvenated. “It’s surrounded by city-owned services —and everything the city wants to do to improve,” he said.
“The new owner will benefit from the work of the city. The PATH [underground walkway system] is right across the street. They are one connection away from the PATH, and there’s a covered walkway to the ferry terminal. They’re at the foot of Bay and Yonge, well positioned to take advantage of the waterfront.” “Now people are coming down there, riding bikes. There’s still some construction around Union Station, and Menkes has a big development.” Gallagher noted that the hotel is performing very well, and the SouthCore is a demand generator. He also suggested that the site could be suited to dual branding — an approach popular with industry giants such as Hilton and Marriott. The Harbour Castle was built in 1975 by developer Robert Campeau. It has traded hands several times over the past 40 years. The hotel was once owned by Hong Kong billionaire Li Ka-shing, who sold it to the Westin hotel chain in 1990. It was also previously owned by the Public Sector Pension Investment Board, the pension investment manager for the federal public service, which purchased it in 2005 as part of the portfolio of five Canadian Westin hotels. PSP sold the group of hotels to the Harbour Castle’s current owner in 2013.
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OPENINGS, SALES AND RENOS InterCon Montreal to debut new ballroom in fall MONTREAL — The InterContinental Montréal announced on March 8 that it plans to inaugurate a new, larger ballroom later this year, part of an ongoing $6 million renovation. Located on the fifth floor, the new ballroom is scheduled to open in fall and has been designed to host large gatherings. The 3,600-square-foot facility will accommodate 400 people in cocktail configuration and 300 banquet-style. Highlighted by an oversized central chandelier, the facility will feature a 17-foot ceiling, generous window treatment and the latest in technological enhancements, sound equipment and lighting capability. In 2017, two additional venues will open — a pre-function space adjacent to the ballroom and a hall leading out to a terrace with a view of Old Montréal. Recent work follows in the wake of renovations to main tower rooms in 2009 and Nordheimer meeting rooms in 2013.
InterContinental Montreal pre-function area.
Ottawa Marriott sold for $115M TORONTO — Colliers International Hotels announced in early March that the Ottawa Marriott Hotel was sold in February on behalf of a private investor to InnVest Real Estate Investment Trust for $115 million. Featuring 489 guestrooms, the Ottawa Marriott Hotel, located in the city centre, houses about 35,000 square feet of function space in 22 rooms, including a revolving rooftop function facility. Amenities include a 130-seat restaurant, an indoor heated pool and sauna, fitness club, business centre and lobby market. Adding to its central busi-
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ness district and Parliament district access, the Ottawa Marriott Hotel will have a direct connection to the new Confederation Line Light Rail Transit (LRT) network, expected to be completed in 2018. During the last five years, the property has undergone significant renovations and upgrades.
Pan Pacific Vancouver takes a fresh look at luxury VANCOUVER — Pan Pacific Hotel Vancouver announced recently that it has completed a major renovation of guestrooms and public spaces. Guestrooms’ new look embraces blues and greys, sandy tones and the hotel’s signature birdseye maple. Spa-like bathrooms benefit from a redesign by architects Musson Cattel, embracing clean lines and separating the washroom and commode. In addition, the renovation has enhanced the hotel’s 42,000 square feet of conference and meeting space with updated audiovisual technology and carpeting. During the next stage of renovations, Pan Pacific Vancouver’s signature ‘hotel within a hotel,’ the Pacific Club Lounge and Club Floors, will undergo a transformation.
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PARSIPPANY, N.J. — Wyndham Hotel Group announced on Feb. 19 that it has opened Alberta’s first Baymont Inn & Suites, in Red Deer, Alta. Located near the city centre, Baymont Inn & Suites Red Deer’s 233 guestrooms feature a balcony or terrace, ergonomic workspace, coffee maker, mini-fridge, WiFi and flat-screen TV (with pay-per view available). Larger multi-room suites are also available and pets are welcome. Amenities include an indoor courtyard outfitted with a heated pool and hot tub; onsite Botanical Garden Restaurant, serving American-style cuisine; bar/lounge; Tangles Spa & Salon; fitness centre and business centre. In addition, the property offers complimentary parking for guest vehicles, free breakfast at the Baymont Breakfast Corner and same-day dry cleaning.
PEOPLE Hotels & Resorts, and Holland America Line. Hilton Québec announced on March 2 that Simon Renaud has been appointed executive chef. A hospitality industry culinary veteran with more than 20 years experience, Renaud has worked at several major hotels in the Québec City and Montréal area. Bruce Wienberg, vice-president, operations Best Western.
David Stempowski, Holiday Inn Toronto Int’l. Airport.
Tammy Lucas, vice-president, marketing, Best Western.
Suzanne Gatrell, Kingsbridge Management Ltd.
Best Western Hotels & Resorts announced on Feb. 26 the promotions of Tammy Lucas to vice-president of marketing and Bruce Wienberg to vice-president of operations. Both Wienberg and Lucas will play key roles as Best Western continues to refresh the brand. During her time at Best Western, Lucas has led regional marketing, Best Western Rewards, brand marketing, digital marketing, advertising and, most recently, the brand’s distribution partnerships. Wienberg began his career with Best Western in 2003, providing training, consulting and quality assurance assessments for more than 50 hotels in western Canada and the U.S. David Cloutier is now director, franchising and development for Calgary-based Superior Lodging Corp. Based in Sherbrooke, Que., he joins the development team of Nigel Lucas, VP franchising and development in Toronto and Trevor Scott, director franchising and development in Vancouver. Cloutier spent 10 years managing restaurants, which provided him with leadership experience and a strong understanding of customer service. Then he stepped into the banking business working with Wells Fargo Financial and later with BMO Bank of Montreal. He joined Superior Lodging with the intention of bringing the same strategy to help grow the Travelodge and Super 8 brands in Quebec and the Maritimes. Holiday Inn Toronto International Airport announced on March 3 that David Stempowski had been named association sales manager. Stempowski spent six years with Delta national sales and served four
years at the Delta Chelsea, in Toronto, with great success in the associations market. He also spent five years at Marriott hotel sales.
David Cloutier, director, Superior Lodging Corp.
Simon Renaud, executive chef, Hilton Quebec. Former B.C. hotelier Suzanne Gatrell has launched Kingsbridge Management Ltd. hospitality management company and announced her first client, Victoria, B.C.’s Oswego
Rocco Fazzolari, VP Finance and Admin., Tourism Toronto.
Michael Prince, franchise performance, Choice Canada. Hotel, the same property she has been overseeing as general manager for seven years. Prior to joining the Oswego, Gatrell worked for high-profile brands like Fairmont Hotels & Resorts, Hilton
Rocco Fazzolari joined Tourism Toronto on March 1 as vice-president finance and administration. For the past 4 years, he was the CFO at Harbourfront Centre on Toronto’s waterfront. Prior to this he was the CFO of Prostate Cancer Canada. His extensive financial management background includes positions at the Sydney Opera House, Lavalife, WyethAyerst and Ernst and Young. Choice Hotels Canada has appointed Michael Prince as franchise performance consultant for Quebec. Prince comes from the Quality Inn & Suites in Val-d’Or, Quebec. Under his leadership, the property won a Choice Hotels’ Platinum Hospitality Award every year it was eligible, Canadian Hotel of the Year for Choice Hotels in 2014, and International Hotel of the Year for the Quality brand in 2014.
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BEFORE AND AFTER
Residence Inn “hip and fashion forward” TORONTO — A $2.5 million renovation to the public areas and guestrooms of the Residence Inn Toronto Markham brought that brand’s signature look to the hotel and in so doing, thoroughly modernized the extended-stay property. Lasting three months and completed in May 2015, the refresh incorporated the brand’s new prototype into the hotel’s design, said Jolanta Lukus, president of Newmarket, Ont.-based Royal Design Inc., which spearheaded the project. In guestrooms, where a full refresh was undertaken, a brand-directed scheme resulted in a “modern and funky design, with upbeat colours,” noted Royal Design Inc.’s winter 2016 newsletter. According to Lukus, the main challenge of the guestroom refresh was managing the new wiring dictated by the repositioning of certain furniture items. For example, the desk was moved to a spot by the window, requiring the opening of a wall to make provisions for electrical. Desks were also upgraded to include integrated plug-ins and provide a better configured work space. In addition to desks, all new casegoods were brought in. Moreover, the renovation added, to guestrooms, new carpets, in teal with brown accents; installed new bathroom tile in contemporary grey and taupe; and brought in new, high headboards made of wood and accented with metal features. Also added to guestrooms was new soft seating, in the form of sofas and lounge chairs, above which sit new ledges on which perch three pieces of art, for a more “residential” look, said Lukus. New lighting and new drapes — cream-coloured blackouts with sheers designed to “let in as much natural light as possible” — also adorn guestrooms, whose kitchens now sport new quartz countertops, floor tile and cabinetry. Among the public spaces renovated were the corridors, which now feature modern directional carpets of grey and taupe accented with aqua and fuschia. On each of the hotel’s levels, opposite the
Top 6 List Top 6 facts about Zika virus from the Hotel Association of Canada
OTTAWA — With the World Health Organization announcing recently that the Zika virus is a public health emergency, the Hotel Association of Canada is sharing the most updated facts and resources with you to inform both your employees and your guests. Hotels already follow strict guidelines and protocols designed to help prevent the spread of diseases from the flu to less common illnesses, and the HAC will continue to monitor the latest developments tied to this virus issued by government and health officials. In these kinds of evolving cases, it is imperative that we stay informed, be vigilant and adhere to official guidelines. To that end, we encourage our members and guests to heed the Public Health Agency of Canada’s guidelines and recommendations for travellers, particularly those who are traveling internationally. While there is concern about the potential spread of the virus here in Canada, the overall risk to Canadians, in Canada, is very low, as mosquitoes known to transmit the virus are not established in Canada and are not well-suited to our climate. The risk to travellers to affected countries is low; however, pregnant women and those considering becoming pregnant, should take special precautions. Below are some of the more pressing questions asked about the virus. The HAC will continue to monitor this situation very closely and provide you with updates as appropriate.
1. What is the Zika Virus? Zika is a disease caused by the Zika virus that is spread to people primarily through the bite of an infected Aedes species mosquito.
elevator, walls feature artwork, measuring a full 2 ft. x 5 ft., bearing that floor’s number. Throughout the corridor, neutral colours with accents such as aqua and green hold sway. On the main floor, just off the lobby, sit the breakfast area and business nook, both of which underwent a makeover. The breakfast area now has new seating — stools with communal tables, dining tables with chairs, and built-in banquettes. Remade in a less formal mode, and focused on the work needs of the business traveller, the nook features a desk with a computer and also offers a plug-in area. Design touches to the pool and fitness
area were also upgraded to include new finishes (grey and taupe). The exercise room features a new rubber floor. But not just the interior received a refresh. The renovation gave a facelift to the exterior, beefing up the landscaping, and upgraded the seating in the basketball court. Overall, the renovation “went really smoothly,” said Lukus, who added that the hotel continued to operate throughout the entire 90-day refresh. She added that the hotel, with all of its new design details, furniture, etc., now sports a look that’s “very modern, hip and fashion-forward.”
COMING EVENTS April 17-19, 2016: Alberta Hotel & Lodging Association Convention and Tradeshow, Fairmont Chateau Lake Louise. Contact: Jordan Mckay. Tel.: 780-436-6112, Email: Jmckay@ ahla.ca. Website: ahla.ca/convention-and-trade-show April 22, 2016: Greater Toronto Hotel Association Spirit Awards, Constitution Hall, Metro Toronto Convention Centre, Toronto. Contact: Bonnie Medensky. Tel.: 416-351-1276. Email: firstname.lastname@example.org. Website: www.gtha.com/ Events/GTHASpiritAwards.aspx April 24-26, 2016: ApEx trade show, Cunard Centre, Halifax. Contact: Chuck Nervick. Tel. 416-512-8186, ext. 227. Fax: 416-512-8344. Email: Chuckn@mediaedge.ca. Website: apextradeshow.ca
April 27-29, 2016: Travel Gay Canada LGBT Tourism Conference. Delta Winnipeg Hotel. Contact: Colin Sines. Tel. 866 300-7556. Website: travelgaycanada.com May 12-13, 2016: Saskatchewan Hotel & Hospitality Association Convention & Trade Show, Delta Bessborough, Saskatoon. Contact: Warren Nerby. Tel.: 306-522-1664, ext. 2. Fax: 306-525-1944. Email: Wnerby@sasktel.net. Website: skhha.com May 16-17, 2016: Canadian Hotel Investment Conference. Fairmont Royal York & Metro Toronto Convention Centre. Contact: Orie Berlasso. Tel.: 866-887-4453. Email: Orieberlasso@bigpictureconference.ca. Website: hotelinvest. ca.
2. What are the symptoms? About 1 in 5 people infected with Zika will get sick. For people who get sick, the illness is usually mild. For this reason, many people might not realize they have been infected. The most common symptoms of Zika virus disease are fever, rash, joint pain or conjunctivitis (red eyes). Symptoms typically begin 2 to 7 days after being bitten by an infected mosquito. 3. How is it transmitted? Zika is primarily transmitted through the bite of infected Aedes mosquitoes. It can also be transmitted from a pregnant mother to her baby during pregnancy or around the time of birth. It is not yet known how often Zika is transmitted from mother to baby during pregnancy or around the time of birth. 4. Who can contract it? Anyone who is living in or traveling to an area where Zika virus is found who has not already been infected with Zika virus is at risk for infection, including pregnant women. 5. Is travelling safe? As of Feb. 1, 2016 the Pan American Health Organization (PAHO) and the World Health Organization (WHO) declared the spread of Zika in the Americas an international emergency to accelerate research and aid. Although the risk of virus establishment in Canada is low, there is ongoing risk to Canadians travelling to outbreak regions. 6. Daily updates and additional information can be found on the Public Health Agency of Canada’s website.
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Building a hotel is no small task. We asked University students across Canada to design an amazing new property. Top 3 teams will pitch their hotel concepts to a panel of judges on MAY 17, 2016 at the Canadian Hotel Investment Conference
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