focus Focus is published for the associates at our properties who continually strive to exceed our customers’ expectations. Thanks for your efforts and commitment. fall 2018 Contents Vol. 34, No. 4 www.whhotelgroup.com P. 2-3 Promotions P. 3 Development Update P. 4-5 Associate Appreciation P. 6-7 Focus on Chefs P. 7 Awards P. 8 Community Involvement Celebrating by serving others In honor of Chief Operating & Financial Officer Kent Bruggeman’s 60th birthday, the WHG team donated 40 hours of service to Matthew 25: Ministries, an international humanitarian aid and disaster relief organization, in August. Associates unloaded boxes of clothes that will be shipped to those in need. Opening Nears for WHG’s First Autograph Collection Hotel One-of-a-kind property coming to Cincinnati The Lytle Park Hotel, part of Marriott International’s Autograph Collection, will open in summer 2019 in downtown Cincinnati, signifying the expansion of WHG’s brand portfolio and the introduction of a unique, boutique hospitality concept in the Cincinnati market. The Autograph Collection is an exclusive, upscale portfolio of independent hotels. Described as “hotels exactly like nothing else,” each property is unique in design, reflecting its surroundings. Located in downtown Cincinnati’s historic Lytle Park, WHG’s new offering is considered part of the park, and the park is considered the hotel’s integrated, outdoor courtyard. “We are proud to expand our Marriott offerings with the upcoming opening of The Lytle Park Hotel,” said Mike Conway, chairman and chief portfolio officer. “This property perfectly exemplifies what the market demands of today’s hotels: individuality and a unique travel experience. You won’t find anything like it — in Cincinnati or anywhere.” Built in 1909, the property is an adaptive reuse building, undergoing an extensive renovation. Hotel amenities will include: 106 guest rooms; a private dining room with indoor and outdoor seating that overlooks Lytle Park; a marketplace with retail F&B offerings for both hotel guests and visitors; a wine-and- cocktail bar offering premium wines, craft beers and specialty bourbons; a four-season, 6,600 square-foot rooftop terrace event space overlooking Lytle Park; and more than 10,000 square feet of indoor and outdoor event spaces that blend contemporary design and park elements. The park separates the property from a neighboring WHG hotel, Residence Inn Cincinnati-Downtown, and The Lytle Park Hotel is a few blocks away from AC Hotel Cincinnati at The Banks. It also is in walking distance to several Fortune 500 companies, Great American Ball Park, the Cincinnati Bell Connector streetcar line and a host of entertainment and nightlife venues. The property is owned by Western & Southern Financial Group/Eagle Realty Group and managed by WHG. ASSOCIATE APPRECIATION WEEK Check out the fun on Pages 4 – 5.
Transcript
focusFocus is published for the associates at our properties who continually strive to exceed our customers’ expectations. Thanks for your efforts and commitment.
fall 2018 Contents Vol. 34, No. 4
www.whhotelgroup.com
P. 2-3 Promotions
P. 3 Development Update
P. 4-5 Associate Appreciation
P. 6-7 Focus on Chefs
P. 7 Awards
P. 8 Community Involvement
Celebrating by serving others In honor of Chief Operating & Financial Officer Kent Bruggeman’s 60th birthday, the WHG team donated 40 hours of service to Matthew 25: Ministries, an international humanitarian aid and disaster relief organization, in August. Associates unloaded boxes of clothes that will be shipped to those in need.
Opening Nears for WHG’s First Autograph Collection HotelOne-of-a-kind property coming to Cincinnati
The Lytle Park Hotel, part of Marriott International’s Autograph Collection, will open in summer 2019 in downtown Cincinnati, signifying the expansion of WHG’s brand portfolio and the introduction of a unique, boutique hospitality concept in the Cincinnati market.
The Autograph Collection is an exclusive, upscale portfolio of independent hotels. Described as “hotels exactly like nothing else,” each property is unique in design, reflecting its surroundings. Located in downtown Cincinnati’s historic Lytle Park, WHG’s new offering is considered part of the park, and the park is considered the hotel’s integrated, outdoor courtyard.
“We are proud to expand our Marriott offerings with the upcoming opening of The Lytle Park Hotel,” said Mike Conway, chairman and chief portfolio officer. “This property perfectly exemplifies what the market demands of today’s hotels: individuality and a unique travel experience. You won’t find anything like it — in Cincinnati or anywhere.”
Built in 1909, the property is an adaptive reuse building, undergoing an extensive renovation. Hotel amenities will include: 106 guest rooms; a private dining room with indoor and outdoor seating that overlooks Lytle Park; a marketplace with retail F&B offerings for both hotel guests and visitors; a wine-and-cocktail bar offering premium wines, craft beers and specialty bourbons;
a four-season, 6,600 square-foot rooftop terrace event space overlooking Lytle Park; and more than 10,000 square feet of indoor and outdoor event spaces that blend contemporary design and park elements.
The park separates the property from a neighboring WHG hotel, Residence Inn Cincinnati-Downtown, and The Lytle Park Hotel is a few blocks away from AC Hotel Cincinnati at The Banks. It also is in walking distance to several Fortune 500 companies, Great American Ball Park, the Cincinnati Bell Connector streetcar line and a host of entertainment and nightlife venues.
The property is owned by Western & Southern Financial Group/Eagle Realty Group and managed by WHG.
A S S O C I A T E A P P R E C I A T I O N W E E K
Check out the fun on Pages 4 – 5.
GM & AGM ANNOUNCEMENTS
2 WHG Focus Fall 2018
Will Englehart has been promoted to GM at Purdue University Union Club Hotel from AGM at AC Hotel Cincinnati at The Banks. Englehart joined WHG in February 2016 as AGM at Holiday Inn Cincinnati-Riverfront, Covington, Ky. During that time, he was instrumental in opening Burgers & Crafts, the hotel’s new restaurant concept. Englehart was also vital in significantly improving the hotel’s GSS scores. He is a graduate of Central Michigan’s hospitality management program and earned a Bachelor of Science in business administration.
Michael Smith was recently named GM at Ohio University Inn & Conference Center, Athens, Ohio. He previously served as GM at Purdue University Union Club Hotel, where he implemented WHG fundamentals to improve Mission Statement priorities and applied revenue management practices that resulted in $120,000 in top-line revenue growth. He is a graduate of Virginia Tech and earned a Bachelor of Science in business — hospitality and tourism management.
Chris Fierro has been promoted to GM at Courtyard Pittsburgh North-Cranberry Woods. He most recently served as AGM at Marriott Pittsburgh-North, where he played an instrumental role in renovations to the hotel. Fierro joined the WHG team in 2016 as AGM at Marriott Austin-North at Round Rock, Texas. He graduated cum laude from Johnson & Wales University with a Bachelor of Science in food service management. Fierro also has an Associate of Science in culinary arts.
Elizabeth Balcom has been named AGM at Holiday Inn Cincinnati-Airport, Erlanger, Ky. She recently served as AGM at Residence Inn Cincinnati-Downtown. Balcom started at WHG’s Cincinnati Marriott North as an assistant banquet manager and progressed to other management roles. She returned to WHG and Cincinnati after spending two years in Austin, Texas, as a front office manager at Westin at the Domain. Balcom graduated from Michigan State in 2014 with a bachelor’s degree in hospitality business.
Bill Landefeld has been named GM at Holiday Inn-Cincinnati Airport, Erlanger, Ky. Landefeld started with WHG as a guest service supervisor at Courtyard Pittsburgh-North Cranberry Woods and most recently served as GM of the hotel. During his tenure there, the hotel won Marriott’s Silver Circle GSS award several times and enjoyed some of the top Q12 scores in the company. In 2017, the hotel finished 139th in the brand out of 1,029 hotels, placing it in the Top 13.5 percent for Intent To Recommend. Landefeld graduated from Seton Hill University with a degree in hospitality and tourism.
Eric Conrad was recently hired as AGM at Marriott Cleveland-East. He joins the WHG family following a five-year career with Westin Bonaventure Hotel & Suites, where he held a variety of positions during his tenure. Some of those include guest service supervisor and outlets manager. Conrad received a Bachelor of Arts in business management from Kent State University.
Jeremy Sherman has joined WHG as GM at Hyatt Place Austin — Round Rock. He is a graduate of Stephen F. Austin University in Nacogdoches, Texas. Sherman began his hospitality career as a bartender and server and moved through a variety of positions in both full- and select-service hotels, serving as GM of several Marriott brands. He has been recognized with multiple awards throughout his career.
Kyle Goebel joined WHG in October 2018 as AGM at AC Hotel Cincinnati at The Banks. Goebel obtained two associate of applied business degrees from Midwest Culinary Institute at Cincinnati State Technical and Community College. Additionally, he is a certified Chef de Cuisine and a certified Sommelier with the Court of Master Sommeliers. Goebel has an extensive background in a variety of kitchen and management roles in California, New York, Florida, Illinois and Ohio. He also taught at Midwest Culinary Institute for five years.
Will Englehart
Michael Smith
Bill Landefeld
Eric Conrad
Chris Fierro
Elizabeth Balcom
Jeremy Sherman
Kyle Goebel
Fall 2018 WHG Focus 3
PROMOTIONS FROM WITHIN
HOUSEKEEPING
Barb Arlinghaus has been promoted to assistant executive housekeeper from GSR at Holiday Inn Cincinnati-Airport, Erlanger, Ky. Arlinghaus joined WHG in August 2016 as a room attendant.
FOOD AND BEVERAGE
Jake Gebhart has been promoted to bar manager from manager-in-training at Residence Inn Cincinnati-Downtown. Gebhart previously worked for Embassy Suites Lexington, Ky., and is eager to leave a lasting mark. He graduated from University of Kentucky with a bachelor’s degree in business and corporate communications.
Nieka Gagne has been promoted to F&B supervisor from bar manager at Residence Inn Cincinnati-Downtown. She joined WHG in 2013 and has made a positive impact on the rooftop bars. Gagne currently attends University of Cincinnati.
FRONT DESK
Justina Shores has been promoted to relief supervisor from GSR at Embassy Suites Lexington, Ky. Shores has three years of customer service experience, having previously worked as a hospitality team member with University of Kentucky Athletics in summer 2015. She has been with the property for two-and-a-half years, first as an intern and then as a GSR. Shores has a bachelor’s degree in hospitality management and tourism from University of Kentucky.
Maggie Eich has been promoted to guest service supervisor from GSR at Residence Inn Cincinnati-Downtown. Eich joined WHG in January 2016. She has extensive front desk experience and currently studies business at Cincinnati State Technical and Community College.
MANAGEMENT
Amber Gang has been promoted to director of operations at Hyatt Place Austin-Round Rock from dining room supervisor at Marriott Austin-North at Round Rock, Texas. She started with WHG as a guest service supervisor at Austin Marriott North. Gang has a bachelor’s degree in travel industry management from University of Hawaii.
Julie Shaw has been promoted to operations manager at DoubleTree Suites by Hilton Cincinnati-Blue Ash from dining room supervisor at Holiday Inn Cincinnati-Airport, Erlanger, Ky. Shaw received her Bachelor of Science degree in hospitality management from University of Kentucky and started her career with WHG as a manager-in-training at Embassy Suites Lexington, Ky.
Associates celebrated with a week full of fun, food and festivities. Each day featured a unique meal as well as trivia, games and prizes, including a chance to enter the money machine. The celebration also included a special farewell for Leonel Betancourt, server, who retired after 12 years of service.
Radisson Hotel Lansing, Mich.
Associates kicked off the week with their monthly Pledge Rally and special lunch, where GM Kenric Hall awarded cash prizes for answering Service-Pledge-related trivia. Throughout the week, associates enjoyed special lunches, including at Noodles & Co., and other celebrations like an ice cream social with fun prizes.
Marriott Cleveland-East
It’s a wonder that associates had time to strike a pose and smile for the camera while enjoying a myriad of delicious treats, such as an ice cream sundae bar and a BBQ cookout. AGM Nic DiLillo even stopped by to serve made-to-order omelets alongside GM Scott Klukas.
Purdue University Union Club Hotel
Let the traditions begin. The property celebrated its first AAW — planned by associates — with an ice cream bar, pizza party, morning breakfasts and a blue-jean-and-crazy-hat day.
Marriott Austin-North at Round Rock, Texas
Things were certainly… magical. The Disney-themed week of activities included a Mighty Ducks hockey game, Mary Poppins umbrella race and a visit from everyone’s favorite mermaid, Ariel. Associates also celebrated with themed meals like a Winnie-the-Pooh picnic and Lady and the Tramp spaghetti-and-meatballs dinner.
Ohio University Inn & Conference Center, Athens, Ohio
Oldies but goodies were back in full force. In addition to favorites like Mister Softee Ice Cream and Kona Ice truck visits, associates enjoyed new and exciting events, like a The Goonies movie night with an Italian dinner buffet and pirate ship-themed popcorn and dessert bar. The week centered around the monthly pledge rally, when associates won prizes such as virtual reality glasses and personal karaoke devices.
Holiday Inn Cincinnati- Riverfront, Covington, Ky.
Associates were poolside as they participated in a Hawaiian-themed relay race. They dressed up in costumes, hula hooped, volleyed a beach ball and did the limbo, among other things, before tagging their teammate. The winners received an extra spin on the prize wheel.
“Thanks for being the best associates in the WORLD!” — the week’s globally minded theme not only recognized associates, but also celebrated diversity. Each day, a different department planned a lunch in line with the daily theme. Associates enjoyed everything from homemade flan to cannolis and more. The celebration continued with fun events, including a hot/cold tumbler giveaway, ice cream sundae bar, BINGO, a “We Appreciate You
a Waffle-Lot” cart and pledge rally.
Marriott Columbus-Airport, Ohio
Embassy Suites Lexington, Ky.
It was all fun and games as associates competed in musical chairs and giant Jenga.
A S S O C I A T E A P P R E C I A T I O N W E E K
Rose Christophe Joseph, room
attendant, wins a Michigan-themed
tote bag at the ice cream social.
Associates gather around the waffle cart for breakfast.
Room attendants Bertha Lara, Griscelda Perez and Juanita Moctezuma pose with “Ariel,” better known as Holly Eshliman, River City Grille manager.
Associates and their families gather for a special screening of The Goonies.
Associates compete to be the last one
sitting in a game of musical chairs.
Maureen Hickey, sales coordinator, and Erin
Hayes, director of sales, enjoy the ice cream
sundae bar.
Howard Shayland,
houseperson, pulls a plank
from the giant Jenga tower.
Associates prepare a cake for Betancourt’s farewell celebration.
Hall gifts Arthur James, housekeeping utility associate, a cash prize.
Fall 2018 WHG Focus 5
Renaissance Hotel Indianapolis-North
Celebrations included lots of laughs with games like the toilet paper toss and musical chairs. The Kona Ice truck also made an appearance.
Residence Inn Cincinnati-Downtown
The week got underway with an omelet-and-pancake breakfast, but that was just the beginning. Associates also had the chance to enjoy snow cones, milkshakes, massages, lunch from Bones Brothers and special gifts. GM Derek Roorda made pulled pork sliders and even allowed associates to throw pies in his face.
DoubleTree Suites by Hilton Cincinnati-Blue Ash
It was no typical Monday when associates enjoyed a breakfast of champions, tailgate-themed pledge rally and new T-shirts. GM Steve Burke served omelets on Wednesday, and associates visited a concession-stand-themed happy cart stocked with signature ballpark items. Thursday featured a selfie scavenger hunt and Chipotle dinner, followed by the ever-popular Kona Ice truck visit.
Holiday Inn Cincinnati-Airport, Erlanger, Ky.
A superhero-themed lunch, hosted by the sales team, kicked off the week. The festivities continued with a special delivery from the maintenance department of scratch-off lottery tickets and a happy cart. The front desk hosted a “popcorn day,” handing out bags of gourmet popcorn and thank-you notes. A special pledge rally and cookout concluded the week, and some friends from the Cincinnati Zoo paid a visit.
Marriott Suites on Sand Key, Clearwater Beach, Fla.
Associates were met with an Olympic-sized treat as they kicked off the week with an Opening Ceremony Breakfast of Champions, complete with delicious bites from around the world. Associates’ competitive streaks really heated up during the cardboard-boat races in the hotel pool and a taco-eating contest. Time to unwind came at
week’s end with massage chairs. Associates closed out the week of fun with a Closing Ceremony Pledge Rally.
Marriott at Renaissance Park, Spartanburg, S.C.
A S S O C I A T E A P P R E C I A T I O N W E E KM AY 2 1 – 2 5
Associates enjoy a Breakfast of Champions.
All-star DoubleTree associates Amanda Jenkins, server, and GSR Maddie Hattar
Housepeople Adolfo Miguel and Enrique Ramirez; Maria Echevarria, inspectress; and room attendants Paola DeCarbajal and Balbina Franciso sip shaved ice from the Kona Ice truck.
From left: Brett Lurix, bartender; Jake Gebhart, bar manager; Josh Lee, F&B supervisor; Nate Shipp, bookkeeper; Jehad Henderson, maintenance technician; and Jason Rose, houseperson, enjoy lunch from Bones Brothers.
Amy Phillips, banquet server, participates in the toilet paper toss.
GM Derek Roorda makes pulled pork sliders.
HR manager Stephanie Latham and GM Michael Vance prepare omelets for the staff.
Director of catering Jessica Dase goes for a hole in one.
Associates gather around the pool ready to launch their boats.
Barb Arlinghaus, assistant executive housekeeper, holds a
cockroach from the Cincinnati Zoo.
6 WHG Focus Fall 2018
And the rest is history
Michael Phillips, executive chef at Radisson Hotel Lansing, Mich., is inspired when guests enjoy the food that he and his team create. Phillips’ first degree is in industrial drafting and design, but he pursued a second degree in culinary arts for more job opportunities. “And the rest is history,” Phillips says. His favorite dish is pasta carbonara.
Eager to cook and promote others
Jason Kaufman, executive chef at Marriott Columbus-Airport, Ohio, considers his fondest childhood memory to be the time he spent cooking with his grandma, from measuring and mixing to tasting. He brings that eagerness to cook with him to work every day. Kaufman also finds great joy in developing other chefs. He shares: “There is nothing more inspiring to me than seeing one of my employees or co-workers get promoted.
Success is not measured by how far I’ve come or where I am, but by looking at the people who have worked with me and how much they’ve grown.”
Always rekindling his passion
Sam Canterbury, line cook at Ohio University Inn & Conference Center, Athens, Ohio, attributes much of his inspiration to his international travels and sentimental memories from family events in which food brought everyone together. He advises other chefs to put in their time, read as much as possible, find those “how-to” videos and always find ways to rekindle passion in a stressful, high-burnout environment
like a kitchen. His go-to meal when he’s feeling worn down? Spam fried rice with an over-easy egg.
Aspirations
Michael Gryta, line cook at Ohio University Inn & Conference Center, Athens, Ohio, aspires to be an executive chef someday. He loves creating the Catch of the Day specials, among other meals, and hearing feedback both wonderful and constructive. His advice to others wanting to become a chef is to learn as much as possible from colleagues. “Work in a kitchen for at least a year before culinary school,” he advises.
Best recipe for success
“Working together as a team is the best recipe for success,” says Cameron Langston, chef at Embassy Suites Lexington, Ky. “Each person can learn and grow from one another’s talents. I am fortunate to work with the best team of culinarians in Lexington.”
Gold-medal culinary Olympian
Tom Stafford, lead executive chef at Marriott Austin-North at Round Rock, Texas, has impressive international culinary experience, having traveled to Italy, France and Canada to cook, eat and learn about different food cultures. In 2016, Team USA asked him to join them in Germany for the Culinary Olympics. Stafford earned two gold medals: one for hot food and one for cold food.
Can handle the heat
Brenn Eikenhorst, sous-chef at Marriott Austin-North at Round Rock, Texas, got his start standing on a step stool over the counter to help his mother make pancakes and fresh-baked bread from scratch as a child. His first cooking job was at a small mom-and-pop barbecue restaurant, working nights and weekends in a sweltering kitchen. “It was one of the best experiences of my life,” Eikenhorst says.
A chef who WOWs
Zak Armacost, executive chef at DoubleTree Suites by Hilton Cincinnati-Blue Ash, developed a passion for the culinary arts after spending many Sundays of his childhood helping his mother and grandmother in the kitchen. While he doesn’t have a favorite dish, he enjoys experimenting and learning new ones and wowing guests with the results. “The long hours of work can be daunting,” Armacost says. “But when the mother of the bride finds you after a wedding to tell you how good the food was, it makes it all worthwhile.”
F O C U S O N C H E F S
Fall 2018 WHG Focus 7
Food for all the senses
“There are few things more personal than feeding people,” says Meredith Wilde, executive chef at Marriott Chicago-Northwest. Wilde loves how the culinary arts can affect all the senses and is grateful for the many roles and hours of hard work she has put into becoming an executive chef.
From burger line to seafood bouillabaisse
Daniel Hawrylak, executive chef at Marriott Cleveland-East, started cooking at age 16 and was running a line at a burger spot at age 17. He attended culinary school and put in more than a decade of experience before joining Cleveland Marriott. His favorite dish to make is seafood bouillabaisse.
Learning something new every day
For Connie Varner, line cook at Ohio University Inn & Conference Center, Athens, Ohio, her love of cooking comes from the excitement around learning something new every day. “Be creative, and don’t be afraid to ask if you don’t know something,” she says. Varner’s favorite dish to cook is hot chicken salad.
From a quick dish to creative presentation
Alex Abram, line cook at Renaissance Hotel Indianapolis-North, fell in love with the culinary arts when he joined the property in 2009 as a dishwasher. He has blossomed since his quick promotion to line cook and enjoys the motivation he receives from his team. His favorite dish is carnitas. “You can make them in so many fantastic and flavorful ways,” Abram says.
F O C U S O N C H E F S
Maye (center) receives her award.
GM Martin Borawski; Bruchs; Rita Bassiet, director of sales; Maye; Courtney Kanyan, group rooms coordinator; Shauna Harris, sales account manager; Michaela Walker, GSR; Korra Richards, a.m. guest service supervisor.
AWARDS Greater Columbus star
Ramla Maye, room attendant at Marriott Columbus-Airport, Ohio, was named Housekeeper of the Year for the Greater Columbus area at the Ohio Hotel & Lodging Association’s Greater Columbus Stars of the Industry Awards. “Ramla is a dedicated and hard-working associate, and we’re ecstatic that she’s being recognized by the Ohio Hotel & Lodging Association,” HR manager Aliza Bruchs says.
Excellence in the community
Susan Miller, sales coordinator at Marriott Cleveland-East, was honored with the Excellence in the Community Award from the Warrensville Heights Chamber of Commerce.
Best in show
The VisitLEX team at Embassy Suites Lexington, Ky., won Best in Show at the American Society of Association Executives annual meeting, the largest convening of association meeting planners in the country. The VisitLEX team repurposed a horse trailer for their exhibit booth, creating a mobile bar that showed off the bluegrass experience and featured a specialty craft cocktail, “Lexington Lemonade,” made with Woodford Reserve bourbon.
Fall 2018 Vol. 34, No. 4
Winegardner & Hammons Hotel Group, LLC4243 Hunt RoadCincinnati, OH 45242513/891-1066www.whhotelgroup.com
Publisher
Kent Bruggeman WHG Chief Operating & Financial Officer
Corporate Editor
Lisa Compton-Martin WHG VP of Human Resources8 WHG Focus Fall 2018
Filling an empty plate Radisson Hotel Lansing, Mich., participated in the Greater Lansing Food Bank’s Empty Plate Strolling Dinner and Auction. The property provided silent auction items and food as one of the area’s top chefs and restaurants. Over the past 10 years, the fundraiser has raised nearly $3.5 million to help feed those in need, translating to more than 11 million nutritious meals.
A new generation of chefs Joe Mitchell, executive chef at Ohio University Inn & Conference Center, Athens, Ohio, inspired a new generation of chefs through the Athens Farmers’ Market Junior Chef School. Mitchell taught 15 students the value of buying fresh and local as they shopped the market for ingredients to make buttermilk pancakes. The students then donned their aprons and got to work after a demonstration.
Battle of the bluegrass Associates at Embassy Suites Lexington, Ky., braved the needle for the 2018 Battle of the Bluegrass Blood Drive, lining up to donate blood to the Kentucky Blood Center.
Cookies for a cause The CARE Committee at DoubleTree Suites by Hilton Cincinnati-Blue Ash thanked local police officers during Police Appreciation Week with their famous DoubleTree cookies. The special delivery also included a thank-you note signed by all associates.
CelebriTEE sightings Associates at Marriott Chicago-Northwest participated in the Hoffman Estates Chamber of Commerce CelebriTEE Golf Outing. They also played in the Barrington Area Chamber Golf Outing earlier this year.
Indy Back Pack Attack! Renaissance Hotel Indianapolis-North associates collected roughly 150 items for kids heading back to school through the Indy Back Pack Attack. The program collects donations for students and stuffs back packs full of supplies so children are ready to start the school year with all the materials they need.
Executive chef Mike Phillips; cooks Trey Smith and Tyrice Jones; and Nicole Drew, assistant banquet manager, at the Empty Plate Strolling Dinner and Auction
Mary Grace Wyant, a.m. guest service supervisor, donates blood to the Kentucky Blood Center.
Backpacks collected for the 2018 back-to-school Indy Back Pack Attack
