what’s in and oUt amenities 2010.pdf · spring 2010 $4.00 The Only Publication Reaching Lodging &...

s p r i n g 2 0 1 0 $ 4 . 0 0

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

Providing beachfront amenities

m a g a z i n e T M

PROFESSIONAL

m a g a z i n e T M

PROFESSIONAL

trends: hors d’oeUvres

Planning for meetings: what’s in and oUt

virtUal toUrs: seeing sells

m a g a z i n e T M

T R AV E L E R

m a g a z i n e T M

T R AV E L E R

S E E I N G I S B E L I E V I N G .

Do you already have a video, commercial or virtual tour to bring visitors and guests to your property?

Add to your exposure. We offer a place for your videos, commercials or virtual tours on our traveler website, currently getting 14,000 visits a week.

The video post includes:

• areservedspaceonourvideopagefor an entire year

• roomforatextdescription

• alinkdirectlybacktoyourwebsite

• theoptiontochangeoutyour videos during the year at no extra cost

The investment is small, the reward is great.

For more information, call 888-592-3465

traveler.southernhospitalitymagazine.com

S O U T H E R N H O S P I T A L I T Y M A G A Z I N E • S P R I N G 2 0 1 0 3

upfront

spring 2010 vol. 33, no.1

contents$ 4 . 0 0

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

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

people places things .................................................. 19

chef spotlight ........................................................... 22

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

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

off the top

Springtime always makes people feel good. Coming out of the cold into areas of green flowery freshness just helps people feel reju-venated. Every little bit of “Spring” we can get the better, especially considering the challenges we all have been working through. There is no doubt that our industry has experienced its share of hits in the last two years. Our goal here is to focus on the bright spots and to let the challenges build our character and challenge our creativity. Would anyone pay such close attention if our bank accounts were overflowing? Not likely; it would be a time to relax a bit and even “let things slide” without too much concern. It’s almost as if there is a retraining going on to be better stewards of finances, time and even relationships.

In this issue, we are presenting a variety of content. We share some creative ways to get you noticed, like “Virtual/360-Degree Tours” on page 5. Our “Hors d’Oeuvres Trends” on page 6 will surely get your customers talking. The one theme throughout the issue is “creative” ways to attract guests.

Now that we offer the “how to’s in SHM-Professional and the “show off your destination” in SHM-Traveler, we hope to fill a need in the industry and offer you more than just a “news briefs” publica-tion and more than just an ad. We are excited to be serving you on both sides of your business.

Check out our two Facebook pages—one for Professional and one for Traveler. We post your news to industry professionals on one page and to travelers on the other! On Twitter, you can follow the business news and ideas @SHMPRO as well as contests, editorial and other tourist fun @charmngrace.

We all need to hang on to the “Spring” feeling and do our best to work though our challenges with patience and creativity. After all, this retraining period is preparing all of us to be better businesspeople and just plainbetter people! Enjoy the issue ...

Here’s to Spring!Debbie Dewell, Publisher

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

challenges

ww

w.s

ou

the

rnh

osp

ita

lity

ma

ga

zin

e.

On

lin

e b

uy

ers

gu

ide

plu

s th

e i

nd

ust

ry’s

be

st t

rad

e s

ho

ws!

virtUal/360-degree toUrs 5

hors d’oeUvres and canaPés 6

oUtdoor sPaces 11need to know: meetings in 2010 12

offering beachfront

amenities 14

sniffing oUt bedbUgs 16

departments

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

trends

Cover Photo: Hilton Sandestin Beach, Barefoots Beachside Bar & Grill

Q&Aspecial report

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

Publisher Great Minds Inc.

Creative DireCtor Debbie Dewell

eDitor Susan Trainor

Manager of finanCe David A. Dewell Client serviCes/ aDMinistration

sales exeCutives Karen Blackburn

DireCtor of Elaine Cappellino eDitorial serviCes

Contributing writers Elaine Cappellino, Apryl Chapman Thomas and Thei Zervaki

website southernhospitalitymagazine.com

website Paul Cox aDMinistrator

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

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

The magazine circulates to the owners and general managers of licensed restaurants and hotels, motels, resorts, inns and transient lodging operations in Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, South Carolina, Texas and Virginia; vendors who supply the hospitality industry; association meeting planners; and those who subscribe to the publication. All informa-tion contained in this magazine reflects only the opinions of the authors; none is to be interpreted as having the endorse-ment or recommendation of Great Minds Inc., the publisher or contractors, except where such a statement is included in the wording of the text. Copyright © 2010. All rights reserved. Materials in this magazine may not be reproduced in any form without written permission from Great Minds Inc.

Subscriptions: $13.00 per year [email protected]

Advertising rates are available upon request: 888/[email protected]

s p r i n g 2 0 1 0 v o l . 3 3 , n o . 1

s h m : s t a t e n e w s

G R E A T M I N D SA C R E A T I V E G R O U P


m a g a z i n ePROFESSIONAL


FLORIDA RESTAURANT & LODGING SHOW – Gain a Fresh Perspective on Your Business

Your search for new solutions ends here! In competitive times like these, you need access to innovative strategies and products that will boost your business to greater efficiency and higher profits. But you can’t afford to waste time on your search. New for 2010 – visit our Solutions Center! The savviest consultants in the business will preview the most exciting new menu trends, show you cutting-edge solutions

to increase customer loyalty, build and retrain talented teams, pump up efficiency, slash costs and increase revenue. That’s why now is the time to register for the Florida Restaurant & Lodging Show, Sept. 12-14, 2010, at the Orange County Convention Center – you’ll gain access to idea-generating education, dazzling new trends in food and drink and thousands of state-of-the-art products and services. Register today at www.flrestaurantandlodgingshow.com.

By now you’ve seen the numerous news reports on the unprecedented floods that

have affected parts of the Southeast and most notably Nashville, Tenn. As the weather

continues to clear up and the area dries out, now begins the work of assessing the

damage.

While many of Nashville’s attractions reopened during the first weekend in

May, a few continue to stay closed until further notice, like Wildhorse Saloon

(www.wildhorsesaloon.com).

On the hospitality end, Gaylord Opryland, one of the largest convention centers and

hotel resorts in the United States, has suffered the most damage. Early reports have in-

dicated that the property might be closed for a couple of months for cleanup and repairs.

As of press time, Gaylord Opryland (www.gaylordhotels.com/gaylord-opryland) has

not issued an official statement.

For the latest on the recovery, see below:

Recovery and helping flood victimsNashville’s CVB www.visitmusiccity.com/visitors/floodinformation

Nashville Downtown Development Partnership www.nashvilledowntown.com/help

Road closuresThe Tennessee Department of Transportation www.tdot.state.tn.us

For additional information, Tennessee Tourism (www.tnvacation.com/the-show-goes-on/) has reported on the flood as well.

Tennessee Flooding

by Apryl Chapman Thomas


FROM THE KITCHEN

Penne Matisse With Grilled Chicken

Serves 6

Light Alfredo SauceIngredients:2-¾ oz. flour2 oz. butter1 qt. whole milk½ cup grated parmesan cheeseKosher salt and freshly ground black pepper to taste

Method:Place butter and flour in a two-quart saucepan over medium heat and whisk until mixture is smooth and bubbly, about five minutes. Do not brown. Be sure to incorporate mixture from bottom corners of pan. While quickly whisking, add one-half of the milk, stirring constantly. When it starts to simmer and/or thicken, add remaining milk. Stir constantly until it reaches a soft boil. Simmer lightly for five minutes. Whisk in parmesan cheese and set aside from heat.

PestoIngredients:½ cup fresh basil leaves, lightly packed, stems removed1 tbs. toasted pine nuts2 tbs. grated parmesan cheese¼ cup olive oil

Method:Purée all ingredients in a blender or food processor until mixture turns into a paste. Set aside.

Preparing the Dish

Ingredients:1-½ lbs. penne pasta, cooked1 bunch asparagus, bottom woody part of stems removed, blanched3 portabella mushrooms, stems removed, sliced½ cup coarsely chopped cooked bacon6 single boneless skinless chicken breasts, grilled, sliced, held warm1 tbs. butter1 tbs. chopped fresh garlic

Method:In a six-quart heavy bottom saucepan over medium heat, sauté mushrooms in butter until soft. Add chopped garlic and cook one minute. Add light alfredo sauce, four tablespoons pesto, bacon, asparagus and pasta. Gently stir thoroughly until heated through. Spoon into six entrée bowls and place sliced hot chicken breasts (one each) fanned over pasta. Finish with a good-quality shaved parmesan cheese and serve.

Executive Chef Michael McMullenRosen Plaza’s Café Matisse

Face it, first impressions do matter, and many do judge a book by its cover. As com-petition heats up, it’s important to stay a step ahead of the others. One way to do this involves your website.

Chances are you probably have a blog that updates daily or weekly, a link to your Facebook fan page and a Twitter update box. Even with all of those extras, you’re still missing one key piece. An important piece that just may be the final decision on whether a guest will spend the night at your property or a meeting planner will hold an event in your space. That piece is a 360-degree virtual tour or video.

According to Steve Brunhild, sales director with Dallas-based Net Video Tours (www.net-videotours.net), it’s amazing that all proper-ties don’t offer a video or a 360-degree tour.

“Consumers want it,” he says. “When they visit your site, this is the one opportunity they have to decide to stay at your property. Unlike an apartment complex, they can’t visit, look around and then decide. A 360-degree tour goes above and beyond a still photo tour.”

Yet in this technological day and age, many properties aren’t aware of the process and the benefits of these online tours.

Describing Net Video Tours as a turnkey shop, Brunhild says that prospective clients reach out to them with interest, discuss what they want and need, and it goes from there. There are four different packages, ranging from the works (amenities feature a photo gallery and narration) to thrifty (stock photos can be used, and other amenities are optional).

The entire production takes about one month, depending on the time of year and other challenges that might come about. Brunhild says the video, on average, is about two minutes, but can be up to four minutes in length.

“Think of it as a mini-TV commercial that travelers can watch on your website.”

Properties then have the option to either purchase the video outright or to go into a li-cense agreement with Net Video Tours. For the licensing route, an upfront fee is paid, followed by a monthly fee. This may be the best option since the company will provide the necessary software updates, and depending upon what package is selected with the licensing, prop-erties can update the video/360-degree tour every two years.

Another popular use for the videos is within the convention sales department. Brunhild says his company develops an e-brochure package that has the 360-degree tour, video, photos and more. The narrative script talks more about the convention side of the property, with the photos heavily trended toward meeting rooms and such. The convention sales department can send the entire package via link to prospective planners.

Sacha Griffin with Atlanta-based See It 360 (www.seeit360.net) agrees that virtual tours are effective in promoting meetings and convention business. “Videos and 360-degree tours are a key marketing tool that goes way beyond photos. This is a great way to show off event space.”

He adds that vendors are getting involved and working with hotels and convention centers to showcase their offerings as well.

See It 360 provides virtual tours using high-resolution photography and full-screen technology. Company reps sit down with their clients to discuss what their needs and wants are, and then develop a plan to shoot. The company also offers a mix of live shot and still photos. It comes down to what the property wants and the budget.

“There’s a flat per-shot fee,” Griffin says. “We create the tour using Flash, which almost 98 percent of computers use. Not only can we do it for the website, but for DVDs, CDs, laptops and flash drives as well. We produce a versatile product.”

upfronttech up

Virtual/360-Degree Tours: What You Don’t Know Can Hurt You

Noble Manor Bed and Breakfast Pensacola, Fla.


upfronttrends

by Thei Zervaki

hot trends in hors d’oeuvres and canapés

DefinitionsCeviche: Raw fish marinated in lime or lemon juice with olive oil and spices and

served as an appetizer, born between Peru and Ecuador

Briyani: A set of rice-based foods made with spices, rice (usually basmati) and

meat, fish, eggs or vegetables, an Indian/South Asian specialty

Popsicle: Ice cream or water ice on a small wooden stick

Upcoming Trend

According to Shai Tertner of Shiraz Events, a new trend is molecular gastronomy:

“We created caviar-looking drops of flavor using molecular gastronomy. Lately, we’ve

been serving a small bite-sized dessert with chocolate cups filled with grape mousse and

pomegranate ‘caviar.’”

Cost-Effective Trend Edible Cutlery and Plates/

Glasses

Unique and surprising to the guest but also

easy to prepare and to serve (and you don’t have

to do the dishes). Banana leaves that will “fit” a

rice dish, plates made from baked dough, cups

from rice paper, knives and forks from crusty

bread or chocolate or a tomato base for a pasta

canapé are a few to give you ideas!


by Thei Zervaki

FROM THE KITCHEN

Calamari Fritto Fried Calamari

Serves 5

There is no real trick to fried food, other than perfect primary ingredients.

Ingredients:30 oz. calamari, cleaned and drained5 oz. calamari fry mix flour2 oz. buttermilk2 oz. roasted pepper, cut in strips10 oz. pepperdew dipping sauce5 ea. half lemons, grilled

Method:Clean and drain the calamari, cut the tub into 1-inch rings and leave the tentacle. Combine the calamari with the buttermilk. Strain the calamari to remove the buttermilk, carefully mix the calamari with the calamari fry mix and then toss into a large strainer and bat it against your hand to remove the excess fry mix. Carefully drop the calamari into 375o F fry oil and cook until golden brown and crispy, about one minute. Transfer to a plate lined with paper towels to drain. Season the calamari with roasted pepper strips and grilled lemon and serve with pepperdew dipping sauce.

Calamari Fry Mix FlourServes 5

Ingredients:1 lb. Krispy Fry Mix or Wondra flour1 cup cornstarch6 oz. blackened seasoning blends

Method:Combine all ingredients evenly in a large mixing bowl.

Pepperdew Dipping SauceServes 5

Ingredients:1 cup pepperdew peppers5 oz. extra virgin olive oilSalt to taste

Method:Drain the pepperdew peppers, carefully drop into a blender with extra virgin olive oil and fully mix with salt to taste.

The economy turned south during 2009, and that affected the event planning and cater-ing business field. Although catering companies claimed they lost many corporate clients, they continued to organize events and to customize their catering endeavors to satisfy their new and existing clients as well as to save some dollars.

So, what is currently hot in hors d’oeuvres and canapés around the country?

Diane Gordon of Diane Gordon Catering (www.dianegordancatering.com), a NYC-based company, says the trend is any kind of canapé inspired by “street food.”

“High-end takes on empanadas filled with duck, parsnips and prunes and small plates of lobster biryani are two favorites,” says Gordon. “Crab tacos are a big hit, and little steak, pep-per and onion sandwiches are also very trendy, together with steamed dumplings.”

Shai Tertner, president of Shiraz Events (www.shirazevents.com), a catering company in Miami and New York agrees.

“Gourmet fusion empanadas are hot in Miami,” Tertner says. “The Latin community in Miami is so strong, so we’ve taken a basic concept of the empanada and created gourmet fusion empanadas, for example, filling them with fois gras and date compote.”

A new trend popular not only in New York but also in California and the southern states

has emigrated from Peruvian and Ecuadorean cuisines. It is called ceviche.

Gordon says, “The scallop cevi-che is of a high demand. We serve it on homemade nori chips or little ceramic spoons.”

But if street food-inspired cana-pés are popular in New York, more traditional foods are hot in Savan-nah, Ga. Susan Mason of Susan Mason Catering (www.susanma-soncatering.com), a Savannah-based catering company, says that tomato sandwiches, mini crab cakes and fried oysters are always popular, and so is macaroni and cheese served in small ramekins.

“We also serve sliders of tuna or beef, but a new favorite is shrimp corn dogs,” Mason says.

Food that is “hot” in Miami isn’t necessarily served warm. What they call “lol-lipops” in Miami are known as “popsicles” in the Northeast, and they can be either sweet or savory. From cucumber and clam chowder to watermelon and hot pepper to basil and mint popsicles, all are refreshing and unexpectedly pretty and unique. They give a different flavor to an event, and they appeal to all ages.

“Lollipops are popular in Miami,” says Tertner. “Local guests love their lollipops, so we aim to please and serve salmon and goat cheese lollipops as well as frozen red grape with pistachio and blue cheese. The cold soup bar is very hot: watermelon gazpacho, chilled apple-ginger-carrot, chilled sweet pea and mint in demi cups. Guests at the MOCA Gala found it irresistible.”

As for desserts, passing bite treats are the best. Gordon has been serving liquid desserts such as mini sippable panna cottas and “inside out” molten chocolate cakes and chocolate chip bars. An upcoming trend is bacon and peanut brittles, Oreo balls and mini cupcakes: nostalgic foods that are not only tasty on the palate but that also satisfy the hidden inner child. And if you want to serve a dessert drink, a milkshake will do the job.

Don’t they all sound mouth-wateringly delicious?


trends


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

Endorsed Providers

Welcome!2010 Motorcycle Grand Tour of Virginia

The Motorcycle Grand Tour of Virginia, managed by the Governor’s Motorcycle Advi-sory Council of Virginia, highlights a variety of cycling tours and events and promotes motorcycle-related tourism, economic develop-ment and motorcycle safety in the common-wealth. The 2010 Motorcycle Grand Tour of Virginia, which includes experiencing the Blue Ridge Parkway in its 75th year, is cosponsored by the Virginia Tourism Corporation, the Virginia Motorcycle Dealers Association and the Virginia Hospitality & Travel Association. Participants explore various rides, collecting endorsements in a tour passport, with points assigned for each passport stamp. The tour officially opened Apr. 10 at the Roanoke Bikef-est and concludes the end of October. For more information, visit www.vamotorcycletour.com.

Virginia Green Travel Program

Virginia Green is the statewide program that works to reduce the environmental impact of Virginia’s tourism industry. A partnership between the VHTA, the Virginia Tourism Corporation and the Virginia Department of Environmental Quality, Virginia Green awards certification to tourism-related businesses such as hotels, restaurants and attractions that take voluntary actions to reduce harmful impacts

on the environment. Organizations receive certification by meeting set environmental standards, including water conservation, energy conservation, recycling efforts and optional linen service, among others.

The website www.virginiagreentravel.org was launched in 2008 to serve as a gateway to Virginia Green’s certified tourism businesses. The user-friendly site allows both tourists and residents of Virginia to easily find green destinations.

2010 Travel Agents’ Toolbox

The Travel Agents’ Toolbox offers one-stop shopping for VHTA member brochures. It is a handy tool that can be used for ordering throughout the year. VHTA’s toolbox will be exclusively available online at www.vhta.org.

The Travel Agents’ Toolbox features individual brochures and brief descriptions. Make sure your attraction, golf course, hotel, campground, historic site, restaurant, vineyard or marina is highlighted. Travel planners check off the brochures they want and fax the order form to VHTA; we then forward this informa-tion to you, the participating VHTA member, and you ship the brochures.

The Travel Agents’ Toolbox also includes a selected list of upcoming events around Virginia. If you have a special event or events that you want to highlight, this is a great place to do so.

For more information on participating in the Toolbox, email Veronica Briggs at [email protected].

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

Anthemwww.anthem.com

BMIwww.bmi.com

Farmers Insurance Groupwww.farmers.com

Fishbowl Marketingwww.fishbowl.com

Heartland Payment Systemswww.heartlandpaymentsystems.com

Siriuswww.sirius.com

Stapleswww.staples.com


Upcoming EventsMay 182010 Hospitality Golf TournamentCanon Ridge Golf ClubFredericksburg, Va.

May 22-25NRA Show 2010Chicago, Ill.

June 15-16AH&LA Summer SummitLas Vegas, Nev.

August 22-24VHTA Summer Board of Directors & Membership MeetingGrave’s Mountain LodgeSyria, Va.

September 18Taste of VirginiaRichmond, Va.This event is a fund-raiser for the Educational Foun-dation. Without your support we will not be able to award scholarships to worthy individuals studying in the hospitality industry or to provide the proper training to teachers!

October 17-21VHTA’s Annual Membership MeetingHosted by VHTA, VTC & VACVBRichmond Hilton Hotel & SpaRichmond, Va.Come hear all that VHTA has to offer, and help define the association’s legislative goals for the 2011 General Assembly session.

Be in the SPOTLIGHT!

VHTA is seeking member

news for our next Member

Spotlight! VHTA wants to

let the Southeast region know

what great things are happen-

ing within the commonwealth.

Please send any information

on your events, awards, rec-

ognition or other news to

[email protected]!

m a g a z i n e T M

TRAVELER

m a g a z i n e T M

TRAVELER

southernhospi tal i tymagazine.com

IS YOUR RESOURCE TO HELP YOU RUN YOUR BUSINESS BETTER.

HELPS BRINg gUESTS TO YOUR PROPERTY!

m a g a z i n e T M

PROFESSIONAL

m a g a z i n e T M

PROFESSIONAL


Picture yourself on a patio looking over the rolling hills of Tuscany or on a balcony look-ing out over the blue of the Mediterranean or relaxing in a beachside cabana in the Bahamas. These are the places where most people would love to go. Even though your hotel might be in Tuscaloosa instead of Tuscany or Macon instead of the Mediterranean or Biloxi instead of the Bahamas, you still can give your guests the feeling of a luxurious getaway right on your property.

There is nothing like sitting outside on a beautiful sunny day or starlit evening, especially when you are on vacation. Even at a hotel where the outside is not necessarily the main attrac-tion, there is something about being outdoors (at least in good weather) that makes it feel like a vacation. Guests want to feel at home, but at the same time, they are looking for something more luxurious and fanciful than their own backyards. So a hotel property can go a long

way in creating a vacation atmosphere with an outdoor space. Even small spaces in the midst of an urban area can add a new dimension to the feel of the environment. Creating a little oasis for your guests provides a sense of class and relaxation. Business or leisure travelers can appreciate that.

Outdoor dining can be as simple as a picnic with sandwiches and chips or a more elegant experience with a fine meal. The look and feel of the outdoor space creates the atmosphere. Furnishings and décor should match the type of experience being offered to guests. Plastic chairs and a roll of paper towels on the table work just fine if everyone is in shorts and flip flops while having burgers or wings. On the other hand, just a small step up in the quality of the furnishings can add a whole new dimension to the outdoor experience.

The same design elements that work in cre-

ating a relaxing dining experience in the dining room apply to the outdoors as well. Designing an outdoor space should bring in elements of comfort and relaxation. Lush foliage in large planters with splashes of color, a gurgling water feature and a fire pit or even just the creative use of candles create an inviting atmosphere. In an urban space, the use of vines and climbing foliage along the edges of the dining space make for an intimate and special place that blocks out the bustle of the outside world.

Whether people travel for business or plea-sure, they enjoy being able to relax at the end of a busy day. Creating small spaces of outdoor tranquility can impress your guests and leave them feeling just a little bit pampered. And isn’t that what hospitality is all about?

outdoor spacesby Elaine Cappellino


need to know: meetings in 2010


Here’s some good news:For meeting planners, it’s a “buyer’s market,” according to Paul Drake,

director of conference sales at Amelia Island Plantation in Florida.“It’s an exceptional time to find great meeting values at hotels. We

encourage corporate, incentive and association clients to take advantage of these values and to provide their clients and organizations with an excellent return on their meeting investment.”

As the meetings landscape continues to evolve, meeting properties are staying a step ahead by anticipating planners’ unique needs and wants by offering various packages and incentives to gain their business.

Drake adds that the incredible deals are plentiful across every level of property:

“Meeting planners recognizing this fact have increased their con-cession lists that often exceed the outstanding deals that properties are offering. This trend has accelerated over the past two years, and it will be challenging to slow it down. As demand increases, we expect the of-fers of concessions from properties to decrease, but this will take several years.”

Eric Jellson, director of sales and marketing at EPIC Miami, a Kimpton Hotel, says that even though meeting planners are expecting great value nowadays and that properties are being more creative about how they price value-added options, many are still waiting before they book anything.

“A block of 150 to 200 rooms in the last five years would have been booked out about a year in advance. Now it’s a shorter timeframe,” he says. “Regardless of the industry they represent, planners are holding off on signing anything. Money doesn’t move forward until they are sure they have the best deal.”

Jellson stresses that properties need to understand the needs of the individual, and not only the planner’s, but also the needs of the industry represented as well.

And what about those deals or incentives to get the planners to con-sider their properties?

“The Kimpton brand offers ‘Pick Your Own Perks’ program, and we at EPIC have elevated it some,” comments Jellson. “For instance, with a group of 50 or more, we offer a boat cruise that leaves from our dock. It’s a downtown experience with a resort twist. For planners looking for an off-property event, this saves on the motor coach fees and some other costs. More importantly, it’s a great surprise to attendees.”

In addition, the property offers complimentary wi-fi as well as com-plimentary access to the fitness center.

“These are things that are important to all travelers, but for business travelers, this is considerable savings. Ten dollars here, ten dollars there makes a difference,” Jellson says.

At Amelia Island Plantation, Drake says they’ve evaluated the items that provide the most ROI for their valued clients.

“Our new free golf program provides com-plimentary golf, airport transfers, a welcome re-ception and a variety of discounts on items like audio-visual equipment rental. Combined, this program provides over $300 of savings per guest, representing a significant savings to our client’s meeting budget,” Drake says.

In addition, Amelia Island Plantation has also increased the amount of allowable attrition for its corporate groups and ex-tends attrition-free offers to its association clients.

EPIC Hotel in Miami offers a special rate of $100/person plus additional hotel savings.


Recently, Benchmark Hospitality International released its top 10 meeting trends as reported by its properties.

The first three trends focus on what both Drake and Jellson spoke about: being cautious about money, short-term booking and a buyer’s market

Here’s a quick look at Benchmark Hospitality International’s meeting trends 4 though 10.

Trend #4: Meeting groups are smaller in 2010 and carving a

day off their stays.Meeting groups are considerably smaller

than previously, in some cases down by 50 percent. Meetings in 2010 tend to be regional vs. national, have become much more serious in their content—replacing social functions and special dinners with working sessions—and are trimmed by at least a day to reduce pressure on the budget.

Trend #5: Being green is now generally assumed, but

for certain segments, such as federal and state government and education business, it’s a

requirement.For corporate groups, meeting providers

are generally expected to have green programs in place, although this is not yet universally required by corporate America. For federal and state government business as well as the education segment, however, properties must meet basic green hospitality requirements to be considered for a meeting or an event this year.

Trend #6: No-frills meet-ings are ROI driven and have pushed teambuilding, the spa and the golf course onto the

back burner.There is no room for bells and whistles in

the 2010 meetings’ climate of tight and highly scrutinized budgets. Meeting spending is seri-ously conservative, highly image conscious and focused on the basics, with little attention paid to the spa or a round of golf. Teambuilding, if it occurs, is integrated into the body of a meeting since there is little time to set aside for an after-noon on the high and low ropes courses.

Trend #7: Maximum Internet bandwidth is the expecta-

tion for planners this year. All other technology demands are

eclipsed by this.In 2010, planners are not interested in the

most advanced, cutting-edge meeting technol-ogy available. Conversely, they’re coming to negotiations with the expectation that a hotel, resort or conference center will have current meeting technology installed. What they are demanding, however, it that providers be able to provide maximum connectivity to support online content and applications during the meeting. This is of critical importance universally.

Trend #8: Today’s planner is a fierce price negotiator and feels empowered to expect

concessions.The aftermath of 2009 is that planners come

to pricing discussions armed with negotiation skills carefully honed over the last 12 to 18 months. Their expectation is for properties to extend significant concessions across the board to pump up value for a meeting’s budget. The silver lining to this is the renewed appreciation planners are expressing for the value and importance of the complete meeting package, the traditional prod-uct of conference centers internationally.

Trend #9: Health-conscious food and beverage options scrutinized. Buffets for all.Part of maximizing a meeting’s budget is

ensuring conferees remain strategically focused on the meeting’s content. A proper, healthful and protein-rich diet can significantly aid in keeping meeting participants attentive and their energy levels maximized. Consequently, planners are scrutinizing menus and buffets like never before. And for the first time, because of their high perceived value, healthful buffets are seen as perfectly acceptable for all executives—even those from Fortune 500 companies! Out of the dining room, conferees are hitting the fit-ness centers, walking trails and pools like never before. A healthy body is clearly perceived to be important for a sharp and productive mind.

Trend #10: Social media and the meetings industry … LinkedIn, Trip Advisor and

Facebook friends.Social media is all the rage in 2010, but not

in the meetings business. Although properties are increasingly turning to Facebook and Twit-ter for their leisure and consumer business, the corporate meetings segment is still reliant on old-fashioned face-to-face contact. LinkedIn and Trip Advisor, however, are growing in im-portance to planners as they seek information and customer feedback on properties they are considering. Additionally, an increasing num-ber of planners are using Facebook to “friend” sales executives from provider properties with whom they’ve developed a relationship, of-fering another channel of friendly and casual contact to solidify a business exchange. In 2010, relationships actively nurtured in old and new media are a reliable pillar of success!

Top 10 Meeting Trends: Finishing Out the Year ...


Offering Beachfront Amenities


Hilton Sandestin Beach

Many may think that being a beachfront property is the ultimate amenity in itself, but for those properties that border the beach, location is only the beginning. To stand out from and compete with others located on the same beach, it comes down to what hotels and resorts can offer their guests when they set foot on the white sand. Of course there are pools; usually one is located where guests can soak in not only the sun, but also views of the beach. Some properties place their concession stands or quick-service eateries on the beach side as well. During the height of the season, many properties even offer beachfront games (or rental of equipment), fitness classes such as beach walks or yoga and even sandcastle building classes. With any or all of those amenities and services, there may be a nominal fee to guests.

For some properties, like the Hilton Sandestin Beach Golf Resort & Spa, located at the end of the Beaches of South Walton in Northwest Florida, the amenities begin before guests even step outside.

“We have a complimentary tram service that shuttles guests from the bayside to the beachfront,” says Marshall Thompson, vice president of sales and marketing. “This allows everyone to enjoy both sides without having to get back into their cars.”

As far as beach amenities go, guests can rent an umbrella and two chairs, starting at a half-day rate. Thompson adds that from time to time the property offers beach setup packages. In addition, there are manned kiosks available for guests interested in recreational opportunities, such as kayaking, parasailing and riding a catamaran. All of those options are at an additional charge to guests.

“We will get guests up in air or in the water,” Thompson com-ments.

He looks at the amenities as an added-value benefit.“We are a family resort, so guests bring their kids, and everyone has

a good time.”From the Gulf to the Atlantic, the beachfront amenities don’t really

differ. Ocean Isle Inn on Ocean Isle Beach, N.C., has a beachfront pool and works with a contractor to offer other amenities as well.

“Beginning on Memorial Day weekend, we begin beach chair rentals that start at single day rates up to discounts for multiday and week rentals,” says Lee Shapiro, general manager. “The contractor also offers sailboat and catamaran rides, also for an additional charge.”

Shapiro points out that his property is a family-friendly one as well.

“Families love us. In addition to our amenities, we also offer many family-themed, kid-themed weekends.”

Beachfront properties may vary in size and looks, but there is one common theme. While the beach is the main attraction, the overall experience shouldn’t end there. Properties want their guests to have a seamless vacation (because it is a getaway) and more important, to return the next year. Guests don’t want to have to carry umbrellas, chairs and other large items down to the beach. They also want options. A variety of beachfront amenities (extra bonus if they’re creative) is a great way to keep guests happy, entertained and on property.


Hilton Sandestin Beach, aerial view

Hilton Sandestin Beach, Barefoots Beachside Bar & Grill


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

“Good night. Sleep tight. Don’t let the bed bugs bite.”

I have heard this saying since I was little and always thought it was kind of goofy and cute. After all, they don’t make bed bugs anymore, do they?

In the last few years, bed bugs have made a comeback. Southern Hospitality Magazine spoke with Hank Nolin, owner of Sun State Specialty K-9’s Inc. Hank and his partner, Bill Whitstine of The Florida K-9 Academy, train dogs to be used in hotels to detect bed bugs. Dogs long have been used in law enforcement and security to detect drugs and bombs. Recently, dogs have been put to work in hotels sniffing out some unwanted guests.

Southern Hospitality Magazine: How did the idea to use dogs for bed bug detection come about?

Hank Nolin: There is the legend, and then there is the truth. A large hotel chain had a guest come in. The woman came down in the morn-ing and had spots on her. They didn’t know whether it was allergies or what was going on. This was about six years ago. They changed her linens, rewashed all of her clothing and she went back to the same room with her family. The

next morning she came down, and the spots had grown immensely and in number as well. They found out it was a bed bug infestation in the room. The woman took them to court to sue for damages. The defense attorney approached my partner about training dogs to find bed bugs, and that is how it started. We are the original bed bug dog developer.

Q&Aspecial report

Sniffing Out Bed Bugs by Elaine Cappell ino

Life cycle of the bed bug


There are two sides to our company. The Florida K-9 Academy is my partner, Bill Whit-stine’s training office. He is the gentleman who really started the bed bug program. Sun K-9 is the working end of it. Bill does the training and sells the dogs to different pest control compa-nies, and I am the one who does the work with the dogs in the field.

SHM: Are pest control companies purchas-ing their own dogs, or do they contract out?

HN: It’s running about half and half right now. The dogs that we do sell are going to pest control companies. We are getting calls from hotels indi-vidually that are looking to have the dogs come in and do a regular inspection of the property to ensure that there are not any bed bugs.

SHM: Are the dogs used more for initial detection on a regular basis or after treatment as a follow-up procedure?

HN: Most of the work we are doing is pro-active. The thing that people need to know is that bed bugs do not come because hotels are dirty. It has nothing to do with cleanliness or class. Bed bugs are an international problem because they are migrating. It goes back to the 1960s when the World Health Organization outlawed the use of DDT. They have been coming back slowly, and in the past five years, they have been proliferating.

The psychological impact is huge. We give hoteliers classes on detecting bed bugs. We begin with the executive staff, and then we train the housekeeping departments. Many times the housekeeping staff will say, “Oh I have seen those in the rooms.” As you educate the staff, you see that they need to be trained because they didn’t know what to look for.

Bed bugs are the best hitchhikers in the world. They don’t need to travel on your skin. They can travel on your clothing. They can travel on your carry-on bag and your luggage. It is a little bit difficult when you are doing an inspection in an occupied room and your dog alerts on the guest’s luggage. This really presents a problem for the hotel management. Do you go in and say, “Excuse me, but in our routine inspection we found bed bugs on your luggage?” I recommend to the hotels that yes,

you do that, but you extend the offer to take all of their possessions out for dry cleaning because the dry cleaning chemicals will kill all the bed bugs. But at the same time, they strip the room and treat it as well.

Hotels have to be proactive, and it does

cost. But for the dog to find the bed bugs before there is a problem, it saves the hotels in the long run.



Q&Aspecial report

SHM: Are there any new products or tech-nologies that will treat bed bugs without the harmful effects?

HN: There are companies coming out with supposedly green products. What we are find-ing is whatever product is used that does work must be used multiple times because of the life cycle of the bed bug. It starts with the egg be-ing implanted in the adult female. She hatches the eggs, and they grow into nymphs and then adults. That life cycle takes about 15 to 21 days. In that timeframe, if a hotel treats on the first of the month and that adult female lays the eggs before she dies, those babies then hatch 5 to 10 days later, so there is a new lifecycle that you have to treat for. That is why we recommend that they treat at least two times, if not a third time, to ensure that all of the bugs are dead.

The newer technology is to heat or steam the area. They raise the temperature of the hotel room to a little bit above 135 degrees, and it kills the bed bugs. Whether they are eggs, nymphs or adults, it kills at every stage of the life cycle. It is a bit more expensive because the companies have these ceramic heaters that they put into the room. They seal all the windows and doors and gradually heat the room over a four-hour period. They keep the raised tem-perature for about an hour and then gradually let the temperature go down.

SHM: Has the trend toward green or sus-tainable products increased the use of dogs as a way to avoid the pesticides?

HN: The dog is not being used as the green program to treat bed bugs. The dog is an investigative tool that we use. It will take a human anywhere from an hour to two hours to inspect a typical hotel room. A trained dog can inspect that room in four to five minutes. Different studies have found the dogs to have a 90 to 97 percent accuracy rate. Humans are expected to be about 40 to 50 percent accurate because finding these little microdots of eggs that will eventually hatch is very difficult. The dogs can also find bed bugs and eggs in the walls and furniture.

SHM: How many hotels are actively using dogs for bed bug detection?

HN: I can’t give a complete number indus-trywide, but our company has put out over 110 bed bug detection dogs. In order for our clients, who are mostly pest control companies, to make it worth their while, they have to be doing at least three to four hotels. So I would say a conservative estimate is somewhere around 600 to 700 hotels. Our company is doing about a dozen hotel inspections. About 25 percent of the dog owners are not pest control companies. They are doing it as an inspection business. It depends on the state rules and regulations. But about 75 percent of the dogs are going directly to pest control companies. We have even delivered dogs to Japan, Canada, Sweden and Germany.

SHM: What types of dogs do you use?

HN: We use Labradors mostly for the other inspections our company does, like bomb detection and drug detection. For the bed bug detection, we are using smaller breed dogs or smaller Labradors. Mostly it is because of hav-ing to handle the dogs. If we are inspecting a cruise ship, I don’t want to have to pick up an 80-pound Labrador to reach the top bunk. We use Jack Russell terriers and border collies and other smaller breeds that are easier to handle.

SHM: Can any dog be trained to detect bed bugs?

HN: We have a culling out system or a test program. We look for a dog’s abilities on retrieve drive and hunt drive. Retrieve drive is looking to see if the dog retrieves a toy and brings it back. Then we see how long he will do it; how long will the dog play. That gives us an idea if the dog is a couch potato or a work-ing dog. On what we call hunt drive, we take the dog out to a nice field of tall grass. We will play with the dog for a while and then take the toy and throw it out into the tall grass to see how long the dog will hunt for the toy. If the dog says, “Well, you threw it out there; why don’t you go get it?” then we don’t want the

dog. Another way we test is to take the toy the dog has been playing with and put it under a five-gallon bucket right in front of the dog. We see if he will go after the toy. Will he scratch after it, will he bark, will he show some interest? Basically, we want to see the dog say, “I know the toy is there, and I really want it.” Those are a few simple tests we do.

SHM: Where do you get your dogs?

HN: I live on a four-acre piece of property with anywhere from 10 to 12 dogs at a time. Our company houses and trains dogs for bomb detection, drug detection, mold detection and bed bug detection. We do a lot of adoptions from the local shelter. We save a lot of dogs off death row and put them to work.

The bed bug program came out of neces-sity and was the result of a challenge. In other words, can you train a dog to do this? We have dogs that are working for the Agriculture De-partment and working on finding the sea turtle eggs on the beaches. We are training dogs to find foods that have any type of peanut product in it for people with severe peanut allergies. Now some people will say, “How do you train the dog not to eat the food?” Well, it’s not easy. But if you have a child who is deathly allergic to peanuts, you can take the dog into a restaurant. When the food comes to the table, you can put it in front of the dog, and it can be a filet mignon or a casserole, but if the dog alerts on it, you can be very, very sure there is something with peanuts. Right now, Bill is training these dogs and donating them to a foundation for families in need.

We don’t think we have found even half of what these dogs are capable of.

Author’s note: Hank Nolin has written a book called Peter the Drug Dog. Nolin donates a portion of his proceeds to Vets Helping Today’s Returning Heroes Inc. Its mission is to help those who have served our country honorably to live with dignity and independence, whether they are visually impaired or have other special needs, by using guide dogs or other service dogs to attain that goal. Please check them out at www.vetshelpingheroes.org.

Sniffing Out Bed Bugs C o n t i n u e d f r o m p a g e 1 7


Ron Morin has been promoted to vice president and managing director of The Grove Park Inn Resort & Spa in Asheville, N.C. Morin celebrated

his 25th year as a member of The Grove Park Inn Resort & Spa family in 2009. Beginning as a line staff employee in food & beverage in 1984, he has worked in many areas of the resort in both hourly and management positions. Morin has been a member of the resort’s Operations Committee for more than 10 years. As vice president & managing director, Morin is responsible for the 512-room resort, which sits on 150 acres and includes a Donald Ross designed golf course. He oversees a staff of more than 900 employees in areas as diverse as lodging, retail, food & beverage, golf, sports club

membership and a commercial laundry. Morin has worked with Historic Hotels of America (HHA) since 2005 and currently serves as vice chairman. In October 2010, he will become chairman of HHA. Morin also serves as a vice chairman of the Buncombe County Tourism Development Authority, a board member of The Health Adventure/Momentum Science Museum and as a board member of the North Carolina Restaurant & Lodging Association, where he serves on the Government Affairs Committee and the Lodging Issues Council. He is a graduate of Leadership Asheville 23 and is a Certified Rooms Division Executive with the American Hotel & Lodging Association. Morin lives in Flat Creek with his wife, Anna; son, Eric; and daughter, Alexandra. www.groveparkinn.com

Benchmark Hospitality International has appointed Suya I. Davenport director of sales for Naples Bay Resort, located

on Fifth Avenue in Naples, Fla. Davenport was previously executive director of the Lee County Visitors & Convention Bureau, located in Fort Myers. In this role she was re-sponsible for the strategic planning and sales and marketing operations of the organization, focusing on domestic and international markets. Under her leadership, the VCB was awarded three prestigious Flagler Awards by VISIT FLORIDA, the

state’s tourism organization, and a Destiny Award from the U.S. Travel As-sociation. This was the second time in her career that she worked with the Lee

County VCB, having served as sales manager in the early 1990s. Prior to this appointment, Davenport

was corporate director of global strategic partnerships for LXR Luxury Resorts. In this role she was responsible for overall integra-tion of the transient and business market segments within luxury FIT, consortia and third-party markets on behalf of the company’s 30 properties in the United States and the Caribbean. Davenport has also served as director of leisure sales for Boca Resorts Inc., working with the Boca Raton Resort & Club, The Registry Resort & Club and the Edgewater Beach Hotel & Club. She held the same position for The Ritz-Carlton Hotel Company. Dav-enport received her Bachelor of Arts in marketing from the University of South Florida in Tampa. Earlier she received her Associate of Arts in business administration from Edison Community College in Fort Myers. She resides in Fort Myers Beach. www.naplesbayresort.com

s h m : p e o p l e p l a c e s t h i n g s



With the anticipation of the Peabody Hotel Group’s $450-million expansion in Orlan-do, Fla., the company announces the reorganization of the Peabody Hotels Division, including the re-cent hire of former Peabody Mem-phis director of rooms, Monte Hansen, CRDE, and the promo-

tions of Gregg Herning, Barbara Bowden, Alan Villaverde, CHA, Douglas Browne and C.E. Zobell. Hansen, former director of rooms at The Peabody Memphis, has rejoined the Peabody Hotel Group and will serve as the new general manager of The Peabody Little Rock, which recently became the


The Gasparilla Inn Club, located in Boca Grande, Fla., announces the appointment of Mark Beveridge as group sales manager. In this new position, Beveridge will oversee all group meetings and functions for the Na-tional Historic Landmark resort. He will lead the coordination of corporate retreats, executive meetings and incentive travel programs. Beveridge has been a member of the staff at The Gasparilla Inn Club for 25 years. Prior to becoming group sales manager, he served as reservations manager for the past six years. www.gasparillainn.com

Monte Hansen Gregg Herning Barbara Bowden

Alan Villaverde Douglas Browne C.E. Zobell

Subscribe Today! See page 30 for details.

first and only Forbes 4-Star hotel in Arkansas. Prior to his return to the Peabody family, Hansen served as general manager of The Green-brier in White Sulphur Springs, W.V. Herning, former general manager of The Peabody Little Rock, has been promoted to vice president of sales and marketing for the Peabody Hotel Group. In his new role, Herning will oversee sales and marketing functions for The Peabody Orlando and The Peabody Little Rock, with direct responsibility for the expansion at The Peabody Orlando, which is scheduled to open this fall. Fol-lowing the opening, he will assume sales and marketing oversight responsibilities for The Peabody Memphis in 2011. Bowden has been promoted to general manager of The Peabody Orlando and will retain her position as the Peabody Hotel Group’s corporate director of revenue management. In her new role, Bowden will be respon-sible for the overall operation of the hotel, including business, staff and financial management. Villaverde has been promoted to managing director of The Peabody Orlando and will retain his posi-tion as president of the Peabody Hotels Division of Peabody Hotel Group, overseeing the operations of all three Peabody Hotel proper-ties. Browne, general manager of The Peabody Memphis, has been promoted to vice president of the Peabody Hotel Group. Browne will retain his position as general manager of The Peabody Memphis. Zobell, general counsel of the Peabody Hotel Group, has been promoted to vice president of the Peabody Hotel Group. Zobell will retain his position as general counsel. www.peabodyhotel-group.com

Sealy Global Hospitality, the world’s leading bedding manufac-turer in terms of both sales and preference for the retail and hospi-

tality markets, announces the addi-tion of Leo Vogel as new business development manager-global hos-pitality. In his new position, Vogel will be responsible for developing new distribution channels within Sealy’s hospitality division, working with select key accounts and as-sisting in the process of increasing overall market share. The addition of Vogel to the Sealy team repre-sents a homecoming of sorts for the hospitality veteran. From 1994 to 2007, Vogel was instrumental in establishing Sealy’s leadership position in the hospitality industry, which continues to expand today. In total, Vogel brings over 25 years of extensive hospitality experi-ence and an impressive network of established industry relationships, including his most recent position with American of Martinsville. www.sealyhospitality.com

Hotel Equities recently named Jedd McConnell general manager for the TownePlace Suites-Al-pharetta. McConnell has respon-sibility for overseeing all financial and management operations of the hotel, including hiring the em-ployees, meeting budget goals and

representing the company in the commu-nity. McConnell brings seven years of experi-ence to his new position with Hotel Equities. He began his hospitality ca-reer as the front office manager

at the Sandestin Golf and Beach Resort in Sandestin, Fla. Named assistant general manager at the Residence Inn-Sandestin, he served as the hotel’s general manager before he joined Hotel Equities in Atlanta. www.hotelequities.com


s h m : l e g a l n o t e s

Loews Hotels in Denver and Nashville are offering guests a helping hand with their health as more and more people seek specialized medical attention out of town. They cannot promise medical miracles, but they are on the cutting edge of meeting the needs of patients looking for the “comforts of home” during their recovery process. Need an ice pack for a surgically repaired knee? No problem! Need a reclining bed for that tender back? Coming right up! Can’t drive and need transportation to an area hospital? Sit back and relax because a car is on the way. Upon arrival, guests can even look forward to pictures of loved ones waiting in their rooms—a touch of home away from home, along with select pillows, a decorative comforter, a microwave or a refrig-erator, simply by making arrange-ments ahead of time. Loews offers an array of services and items to speed recovery and make patients as comfortable as possible, includ-ing a dedicated concierge that is assigned to guests from check-in to departure. Loews also can provide meals to satisfy every palate in a medically appropriate way. The company selected Denver and Nashville to unveil this program because major hospitals are in close proximity to both hotels. www.loewshotels.com

The Omphoy Ocean Resort, the only beachfront boutique resort in Palm Beach and the first new construction in nearly 20 years, is the recent recipient of AAA’s 4-Dia-mond award. Situated directly on the Atlantic Ocean, each of the 130 guestrooms at The Omphoy boast stunning and panoramic water views. Located in the heart of what is known as “America’s Riviera,” The Omphoy is just a short dis-tance from Worth Avenue, show-casing some of the world’s finest shopping and galleries. The East Coast’s answer to Rodeo Drive, Worth Avenue showcases coveted designers such as Jimmy Choo, Gucci and Chanel along its pristine streets. Delighting guests and locals alike, Michelle Bernstein makes her first foray into Palm Beach with the debut of her signature

restaurant—Michelle Bernstein at The Omphoy. The signature fare integrates the finest seafood available and quality cuts of meat, paired with crisp greens. For active guests or those simply looking to be pampered and re-energized, exhale spa at The Omphoy merges the paths of mind and body well-being, presenting a transforma-tional experience for whole-body healing. www.omphoy.com

Following a search among po-tential super-nannies, story-tellers and lovers of Planet Earth, The Ritz-Carlton, Charlotte, N.C., has selected its new, costumed Mother Nature. The appointment comes on the heels of the hotel’s recent opening and submission of its formal application to attain LEED® Gold (NC) certification this spring from the U.S. Green Building Council. Beginning with her formal introduction to the public on Apr. 21, Mother Nature at The Ritz-Carlton, Charlotte is playing an important and highly public role for the hotel. The iconic new character enlivens the 146-room property’s environmen-tally minded features and services for young guests as well as the local community. From bringing eco-friendly toys and games to children staying at the hotel to providing them with story-telling, tuck-in service and the proverbial spoonful of organic sugar, Mother Nature is a highly visible figure at the LEED-built property in Uptown. Mother Nature’s job description also includes conducting envi-ronmental education experiences, local public appearances, hotel eco-tours, area recycling events and locally based charitable programs. www.ritzcarlton.com



s h m : c h e f s p o t l i g h tFROM CHEF TED PETERS

Fennel Pollen DustedPacific Mero

Deep Water Lobster and MangoFricassee, Coriander Sea Foam

Serves 4

Ingredients:4 ea. 4 oz. Japanese sea bass8 oz. Maine lobster, roasted, shelled, diced4 oz. olive oil6 ea. garlic cloves, shaved2 ea. jalapeños, small dice2 ea. shallots, shaved2 ea. mangoes, ripened and diced into ½” cubes4 ea. limes, juiced and reserved1 bunch cilantro, chopped3 oz. light brown sugar2 ea. roasted piquillo chiles, julienne2 oz. soft butter1 oz. total, equal parts each coriander seeds, white peppercorn, mustard seed, fennel pollen, toasted and ground (for fish)2 oz. grape seed oil2 cups herb salad, seasoned with olive oil, salt and pepperMixture of micro herbs1 oz. lecithin2 oz. skim milkSalt and pepper to taste

Methods:

Sea BassSeason sea bass with sea salt and toasted fennel pollen dust. Add grape seed oil to medium hot pan and sauté fish on both sides. Add shaved shallots

and dollop of butter and place in a 350o F oven for four minutes or till done.

Deep Water Lobster and MangoFricasseeIn medium high heat sauté pan, add olive oil, shallots, garlic and jalapeños. Add red peppers and deglaze with lime juice. Whisk in light brown sugar until syrup consistency. Right before plating, add lobster, mango, cilantro and butter until emulsified. Season to taste.

Coriander Sea FoamBlanch and shock cilantro, drain well and blend with lecithin and skim milk. Season with salt and pepper. Use emersion blender to make foam.

PlatingSpoon lobster-mango fricassee around sweet potatoes. Place seared sea bass in center. Serve with herb salad, cilantro and coriander foam. Enjoy!

Azurea at One Ocean

>


SuPPORT SuPPlIERS aND CONTRaCTORS ThaT SUPPORT yOU!

2010 BUyERS GUIDE—by category

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

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

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

BACK BARS & EQUIPMENTSunkist Foodservice Equipment ..........................800/383-7141

BARS—ACCESSORIES, EQUIPMENT, SUPPLIESBenseron Technologies ..........................................866/620-2785 Sunkist Foodservice Equipment ..........................800/383-7141

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

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

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

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

CARTS—EXPRESSO AND COFFEE, FOODSERVICE, TRANSPORTTecni-Quip ...............................................................800/826-1245

CASH REGISTERSBenseron Technologies ..........................................866/620-2785 Sterling Funding ......................................................866/456-5638

CATERING SUPPLIESSunkist Foodservice Equipment ..........................800/383-7141

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

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

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

COMPUTER—HARDWARE, INSTALLATIONS, SOFTWARE, WIRINGAgilysys .....................................................................800/241-8768Benseron Technologies ..........................................866/620-2785

Hotel Concepts ......................................................866/687-0040Postec .......................................................................800/783-9413

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

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

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

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

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

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

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

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

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

EQUIPMENT, CONFERENCE—AUDIO VISUAL, CONFERENCE CALL SYSTEMS, MICROPHONES, PROJECTORS, SCREENS, SOUND SYSTEMS, TV’SLodgenet Interactive ..............................................605/988-1204

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

EQUIPMENT, F&B—CONCESSION, COMMERCIAL KITCHEN, IN-ROOM VENDINGMicroFridge ..........................................800/637-7567, ext. 2640Sunkist Foodservice Equipment ..........................800/383-7141

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

s h m : c h e f s p o t l i g h tCoriander Dusted Chilean Sea Bass

Spiny Lobster and Mango GastriqueCoriander Emulsion

Serves 4

Ingredients:

4 ea. 5 oz. Chilean sea bass8 oz. spiny lobster meat, roasted, shelled, diced4 oz. olive oil6 ea. garlic cloves, shaved2 ea. jalapeño, small dice2 ea. shallot, shaved2 ea. mangoes, ripened and diced into ½” cubes4 ea. limes, juiced and reserved1 bunch cilantro, chopped3 oz. light brown sugar2 ea. roasted piquillo chiles, julienne2 oz. soft butter1 oz. total, equal parts each coriander seeds, white peppercorn, mustard seed, fennel seed, toasted and ground2 oz. grape seed oil3 ea. sweet potatoes, peeled and cubed2 cups herb salad, seasoned with olive oil, salt and pepperMixture of micro herbs4 oz. cream1 ea. cinnamon stick, toasted and groundSalt and pepper to taste

Methods:

Chilean Sea BassSeason sea bass with sea salt and toasted coriander dust. Add grape seed oil to medium hot pan and sauté fish on both sides. Add shaved shallots and dollop of butter and place in a 350o F oven for four minutes.

Sweet Potato PuréeSimmer peeled potatoes in salted water. When tender, place through ricer and whip in soft butter and cream. Season with cinnamon, salt and pepper. Place in piping bag and reserve for plating.

Florida Lobster and Mango GastriqueIn medium high heat sauté pan, add olive oil, shallots, garlic and jalapeños. Add red peppers and deglaze with lime juice. Whisk in light brown sugar until syrup consistency. Right before plating, add lobster, mango, cilantro and butter until emulsified.

Coriander EmulsionBlanch and shock cilantro, drain well and blend with toasted coriander seeds and olive oil. Season with salt and pepper and strain through cheese cloth. Reserve in squeeze bottle for plating.


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

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

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

EQUIPMENT, RESTAURANT—DINING ROOM, KITCHEN, CHAIRSBenseron Technologies ..........................................866/620-2785 Church Chair® ........................................................800/331-5411Sunkist Foodservice Equipment ..........................800/383-7141

EQUIPMENT, SECURITY—ALARMS, CCTV, DOOR SYSTEMS, GATES, SURVEILLANCEBenseron Technologies ..........................................866/620-2785

EQUIPMENT, TELEPHONES—ADA-COMPLIANT (TDD,TTY), INSTRUMENTS, GUEST ROOMLodging Star .............................................................888/259-6777

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

FINANCINGSterling Funding ......................................................866/456-5638

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

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

FRANCHISE COMPANIESHospitality Solutions .............................................407/654-4600

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

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

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

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

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

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

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

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

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

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

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

IN-ROOM—TELEPHONES, TELEPHONE-INTERNET, TELEPHONE SYSTEMS, WIRINGLodging Star .............................................................888/259-6777 Classic Coffee Concepts ......................................800/937-4100

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

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

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

KITCHEN ACCESSORIESSunkist Foodservice Equipment ..........................800/383-7141

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

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

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

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

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

LINENS—TEXTILES MANUFACTURINGA-1 Textiles ..............................................................800/351-1819

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

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

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

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

MANAGEMENT—LAUNDRY, LINENSHarris Pillow Supply ..............................................800/845-8240

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

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

MANUFACTURERS—CLOTHING, FABRIC, LINENS, PILLOWS, TEXTILESBed & Bath Inc ........................................................239/404-4105 Harris Pillow Supply ..............................................800/845-8240

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

PIZZA EQUIPMENTSunkist Foodservice Equipment ..........................800/383-7141

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

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

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


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

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

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

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

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

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

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

SERVICES, FINANCIAL—BANKING, CHECK-ING, CREDIT CARDS, EQUIPMENT FINANCING, INVESTMENTS, MORTGAGESPinnacle Hospitality Systems ...............................800/771-7100 Sterling Funding ......................................................866/456-5638

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

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

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

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

SLICERS, FOOD—ELECTRIC, HAND OPENEDSunkist Foodservice Equipment ..........................800/383-7141

SUPPLIES—BATHROOM, CLEANING, LAUNDRY, LINENS, MOLD/MILDEW, ODOR CONTROL, PEST CONTROL, SANITATIONCascade Tissue Group ..........................................800/246-0711 Chem-Trainer/Maxi-Movers ................................800/275-2436Harris Pillow Supply ..............................................800/845-8240

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

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

WINDOW COVERINGS—BLINDS, DRAPERIES, SHUTTERS, STORM PROTECTION, TREATMENTSHatchett Hospitality ..............................................800/783-5980 888-592-3465

m a g a z i n eTRAVELER


Want SHM-Traveler in your guestrooms? Call today for distribution information!

14,000 PEOPLE VISIT OUR WEBSITE A WEEK

22,000 PEOPLE REAd EACH PRINTEd ISSUE

Fall 2010:

Casino Fun

Museums and Live Shows

Cruise Vacations

Discovering Wine

southernhospitalitymagazine.com

M O r e t h a n j u S t a n a d .


A-1 Textiles & Hospitality ProductsPO Box 5259Chatsworth, CA 91313Toll Free: 800/351-1819Fax: 800/453-0952Contact: Linen [email protected] Charlotte Warehouse – 5 Ship Points NationwideA-1 Textiles has become the “Linen Experts.” The full line of Golden Mills products are available through A-1, including the new Golden Suites hotel bed ensemble priced below any similar products on the market! Also, the new Golden Memory-Eco-Smart pillow is one way of going “green”! Call today or visit our website!

Agilysys Inc.11545 Wills Road, Suite 100Alpharetta, GA 30004Toll Free: 800/241-8768Phone: 770/[email protected] www.agilysys.com/hospitality Serving Nationwide and InternationallyAgilysys develops powerful technology solutions that manage all aspects of hospitality operations, including property management, point-of-sale, inventory and procurement, spa, golf, document management and more. Our integrated solutions are instrumental in streamlining your operations and enhancing your profitability. Brand names include LMS, Visual One, Stratton Warren, InfoGen-esis, Eatec and DataMagine.

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

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

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

Brintons USA1000 Cobb Place Boulevard, Building 200Suite 200Kennesaw, GA 30144Phone: 678/594-9300Fax: 678/594-9301Contact: Scott Ivins, [email protected] InternationallyBrintons USA is the foremost supplier of custom woven Axminster carpet in the Americas and is part of the Brintons global organization, founded in 1783, the largest, most versatile and respected provider of custom woven carpet for the com-mercial and residential markets. Services include lifecycle cost planning, design services, layouts/estimating and installation and maintenance expertise.

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

Church Chair®

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

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

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

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

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

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

Check out Southern Hospitality Magazine Professional and Traveler on Facebook! Become a fan and share your news and events!f


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sterling Funding1111 Westshore Boulevard, Suite 500Tampa, FL 33607Toll Free: 866/456-5638Phone 813/393-4574Fax: 877/292-4725Contact: Kristen Herrick, Marketing Coordinatorkristen.herrick@sterlingfunding.comwww.sterlingfunding.com Serving FloridaWhy wait to grow your business? Sterling Fund-ing can provide you with up to $100,000, even if a bank has turned you down. We purchase your future Visa and MasterCard sales for cash today. Consult with us with no obligation.

Sunkist Foodservice Equipment10509 Business Drive, Unit BFontana, CA 92337Toll Free: 800/383-7141Phone: 909/933-5852Fax: 909/822-2125Contact: Diane [email protected]/equipmentServing Nationwide and InternationallySunkist Commercial Juicer easily extracts 10-12 gallons of juice/hour using precut citrus. Two year warranty. Sunkist Sectionizer quickly and safely wedges/slices many different fruits and vegetables. NSF.




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

Valcourt Building Services4695 18th Street EastBradenton, FL 34203Toll Free: 800/222-9533Phone: 941/747-7277Fax: 941/747-4890Contact: Leta Hardy, Director of Sales & [email protected]

Serving Southeast USAValcourt Building Services is a recognized leader in providing waterproofing and restoration solu-tions to the hospitality industry. We offer value engineered solutions for your building’s exterior and parking structure, including sealant remedia-tion, wet glazing, protective and architectural paints and coatings, stucco and concrete repair, deck coatings and parking structure repair.

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



subscribe today at southernhospitalitymagazine.com

Advertise your

products and

services here

and online with

l inks to your

website .

888-592-3465


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

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

Publications Newsletters Show Materials Brochures Branding Catalogs Ad Materials

DOING BUSINESS SMARTER ... GOOD RELATIONSHIPS + CREATIVE ENERGY = HAPPY CLIENTS

8 5 0 - 3 8 6 - 7 4 0 1 g r e a t m i n d s @ e m b a r q m a i l . c o m

Publications

Menus

Visitor’s Guides

Catalogs

Ad Materials

Brochures

Branding

Newsletters

Websites

GR

EA

TM

IN

DS

A

CR

EA

TI

VE

G

RO

UP

Grea

t Min

ds, In

c. de

velo

ps cr

eativ

e gra

phic

solu

tions

for n

ew an

d exis

ting c

ompa

nies

and a

ssoc

iatio

ns.

Base

d in T

allah

asse

e, ou

r cre

ative

team

has e

xcee

ded t

he ex

pect

atio

ns of

clien

ts ac

ross

the U

nite

d Sta

tes.

With

a pe

rsona

l tou

ch, w

e dem

onst

rate

our t

alent

—ke

epin

g the

imag

e of o

ur cl

ients

as ou

r foc

us.

Whe

ther

it is

a ne

w im

age y

ou ar

e loo

king f

or or

a pr

omot

ion t

o boo

st sl

owin

g sale

s, Gr

eat M

inds

is de

dica

ted t

o cre

atin

g for

you.

Publ

icatio

ns

Ne

wslet

ters

S

how

Mat

erial

s

Bro

chur

es

Br

andi

ng

Ca

talo

gs

Ad

Mat

erial

s

DOIN

G BU

SINES

S SMA

RTER

...

GOOD

REL

ATIO

NSHI

PS +

CRE

ATIV

E ENE

RGY =

HAP

PY C

LIENT

S

85

0-3

86

-74

01

grea

tmin

ds@

emb

arq

mai

l.co

m

850 386 [email protected]

greatmindsinc.com


Keeping Current with the Oil Spill

by Apryl Chapman Thomass h m : c u r r e n t r e s o u r c e s

Watching and waiting. Waiting and watching. Wherever you are in the South, you are keeping a watchful eye on the developments regarding the oil spill in the Gulf and how it will affect the Gulf Coast region as well as the rest of the South and tourism as a whole.

Many resources on the Internet are providing updates on the spill and how it’s affecting the industries that serve the hospitality sector as well as nearby areas.

Deepwater Horizon is continuously updating its site, www.deepwaterhorizonresponse.com/go/site/2931, with the latest on the recovery and containment of the spill.

Southeast Tourism Society (www.southeasttourism.org) has a roundup of links to the potentially affected areas along the Gulf Coast region.

Louisiana Seafood (http://louisianaseafood.com/nfeed/256) has released a statement (dated Apr. 29) regarding the safety of its seafood. It also provides a link to the daily coverage provided by the Louisiana Department of Wildlife and Fisheries (www.wlf.louisiana.gov/oilspill).

Louisiana Tourism (www.louisianatravel.com/oil-spill-response) is providing current information on the spill as well. It provides a link to the emergency site (http://emergency.louisiana.gov) that is updated with current releases.

Both Baton Rouge (www.visitbatonrouge.com) and New Orleans (www.neworleanscvb.com) are stressing to potential visitors that they are open for business. Being 160 miles inland (Baton Rouge) and 100 miles inland (New Orleans), neither city expects any disruptions for residents and visitors.

Mississippi Tourism (http://www.visitmississippi.org) is reporting that the Mississippi Gulf Coast is open for visi-tors.

The Mississippi Department of Marine Resources (www.dmr.state.ms.us/DMR/oil-spill.htm) not only has informa-tion about the spill on its site, but also forms for grants and volunteering.

Mobile, Ala. (http://mobile.org/med_announcements.php?detail=1&from=0) and Alabama’s Gulf Coast (www.gulfshores.com/issues) are both monitoring the oil spill situation. Both CVBs’ sites have provided statements letting people know their areas have not been affected and welcome visitors.

The Florida Department of Environmental Protection is providing reports and updates on the oil spill. You can read more at its website, www.dep.state.fl.us.

Fresh From Florida (www.fl-seafood.com/news/05-03-10.htm), a division of the Florida Department of Agriculture and Consumer Services, has a statement (dated May 3) from Florida Agriculture and Consumer Services Commissioner Charles Bronson that states that Florida’s seafood has not been affected by the spill and the department is continuing to monitor the movement of the spill.

The Beaches of South Walton, located along the Florida Panhandle, has created a website, http://bswupdate.com to keep travelers updated on the area’s beaches and any potential threat.

When it comes to Florida tourism, a comprehensive update can be found at VISIT FLORIDA’s website, www.visit-florida.com/florida_travel_advisory.


m a r k y o u r c a l e n d a r

MAY 2010

22-25 National Restaurant Association Restaurant, Hotel-Motel Show, Chicago, Ill. Find the latest ideas, products, FREE education and contacts you need to stay competitive. www.restaurant.org/show, 312/853-2525 or [email protected]

JUNE 2010

21-24 Hospitality Industry Technology Ex-position and Conference 2010, Orlando, Fla. HITEC 2010 is the world’s largest hospitality technology exposition and conference. It offers at-tendees a one-stop shop for essential education, ac-cess to experts and hospitality technology vendors, networking with top leaders in the industry and the resources to find cost-effective ways to improve company bottom lines. www.hitec.org, www.hftp.com, 512/249-5333 or [email protected]

JULY 2010

24-27 CHART’s 80th Semi-Annual Hospital-ity Training Conference, New Orleans, La. Celebrating 40 years, this CHART conference is the premier gathering of hotel trainers, restaurant trainers and human resource professionals, who meet to learn from inspiring keynote speakers, participate in interactive educational breakout sessions, network together and share best practices. www.chart.org, 800/463-5918 or [email protected]

SEPTEMBER 2010

12-14 Florida Restaurant & Lodging Show, Orlando, Fla. More than a trade show, the Florida Restaurant & Lodging Show is a complete learning experience that improves your business through-out. From new products to new tricks of the trade to gold-standard foodservice education, you’ll gain real-world solutions you can apply to your business immediately. www.flrestaurantandlodgingshow.com

Check out SHM-Professional on

Facebook! Become a fan and share your news

and events!

Follow us on Twitter, too ... @SHMPRO

f

make all checks payable to Southern Hospitality MagazineQuestions? [email protected]

or call 1-888-592-3465

Property or company name ______________________________________

contact ______________________________________________

address _______________________________________________

city_______________________state________ZiP ____________

Phone(_________) ______________________________________

email _________________________________________________

Payment: o Mastercard o VISA o discover o Check enclosed: # _______ ______________

cc#________________________________exp. date ________

signature _____________________________________________

Subscribe Today!$13.00 per year: Includes 4 great issues and a free digital version

emailed directly to you! If you want to continue to receive Southern Hospitality

Magazine Professional, please subscribe today by filling out the information below and mailing to 8275 Hunters Ridge Trail, Tallahassee, FL 32312

dON’T MISS AN ISSUE!

w i n t e r 0 8 - 0 9

V o l . 3 1 , N o . 4

The Only Resource Serving Lodging & Restaurant Operators in the Southeastern United States

POOL TRENDSYOUR 411 ON CONTRACTORS

NAFEM SHOW HEALTHFUL COOKING TRENDSCHOCOLATE STUDY

m a g a z i n e

*Subscr ip t ion i s inc luded for VHTA member s

s u m m e r 0 9 V o l . 3 2 , N o . 2 $ 4 . 0 0

The Only Publication Reaching Lodging & Restaurant Operators throughout the Southeastern US

alfresco diningsocial mediagreen supplier spotlightlinen special report



notable food and drink trendsbeach safety

m a g a z i n e T M

TRAVELER

m a g a z i n e T M

TRAVELER

TX LA

VA

NC

MS AL GA

SC

FL

888-592-3465 RESERVINg SPACE NOW

f

S h O W t h e M W h a t Y O u h a V e a nd t h e Y W I L L C O M e .

M O r e t h a n j u S t a n a d .FACEBOOK: FREE EXPOSURE FOR YOU

TWITTER: MORE FREE EXPOSURE FOR YOUWEBSITE: EXPOSURE TO 14,000+ VISITORS A WEEK

PRINT & dIgITAL PUBLICATION: EXPOSURE TO 22,000+ REAdERS

traveler.southernhospitalitymagazine.com

Date post:	15-Jun-2020
Category:	Documents
Upload:	others
View:	0 times
Download:	0 times

what’s in and oUt amenities 2010.pdf · spring 2010 $4.00 The Only Publication Reaching Lodging &...

Documents