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M/A Hot Cover.Layout THE MAGAZINE FOR HOTEL EXECUTIVES // JULY/AUGUST 2013 $20 0 7 4 3 6 0 0 4 # T N E M E E R G A S E L A S MARQUEE T C U D O R P L I PERFORMERS A M N O I Presenting the year’s Top 50 Hospitality Stars T A C I L B U P N A I D A N A C hoteliermagazine.com STAYING AGILE IS CRITICAL. FORTUNATELY, OPENING MORE THAN , NEW* HOTELS HAS KEPT US IN SHAPE. In the past five years, Hilton Worldwide has opened more than , new hotels around the world, bringing us to more than , hotels in countries today.* In Canada, we have hotels open from coast to coast with a growing pipeline of over signed projects. Impressive growth, made possible by our ability to adapt to the world’s increasingly complex business environments. As a result, we’ve developed a wealth of experience creating and operating the most awardwinning portfolio of hotels in the industry. Not a bad workout for a yearold. For development opportunities in Canada, please contact Tom Lorenzo, Vice President and Managing Director of Development +, [email protected], and Je Cury, Director of Development +, [email protected]. STAY AHEAD hiltonworldwide.com *From January to January Hilton Worldwide Volume 25, Number 5 // Jul y/August 2013 Cont ents Features 9 ONWARD & UPWARD In the ’50s and ’60s, the hospitality industry revved up as televisions and cars impacted Canadians’ travel patterns By Brianne Binelli Scan to view 11 THE TOP 50: SHINING STARS our website 13 THE TOP 50 LISTINGS Compiled by Amanda Bertucci 31 THE SAFETY DANCE 20 NURTURING SUCCESS A balance of well-trained Marriott Hotels of Canada steadily advances towards its staff and properly goal of 100 properties in Canada By Laura Pratt implemented technology are the keys to keeping 21 GROWTH SPURT guests secure Atlific Hotels boosts its management contracts, making By Lindsay Forsey 2012 a good year By Rebecca Harris 35 THE SKY’S THE LIMIT 22 REVVING UP Hotel operators are The Superior Lodging Corp. team celebrates its first discovering the leveraging new Microtel Inn & Suites prototype hotel power of cloud computing By Rebecca Harris By Denise Deveau 23 REGENERATION NATION Healthy and holistic experiences are at the heart of N Departments O I today’s pool and spa offerings By Lisa Van de Ven D E I L L 2 EDITOR’S PAGE/ A H 26 CHIC TRICK T A MASTHEAD N From sexy cured meat to Belgian shutters and a Y 3 CHECKING IN B profusion of perforated wood, hotel restaurants rival N 40 O HOTELIER: I T standalone eateries through imaginative decor A Ron Pellerine, R T By Iris Benaroia S U Eaton Chelsea Toronto, L L I R Toronto E V O C hoteliermagazine.com JULY/AUGUST 2013 HOTELIER 1 EDITOR’S PAGE THE POWER OF ONE n a world becoming increasingly homogenized, successful hotels typically MITCH KOSTUCH | PRESIDENT & stand out from the pack. If your hotel’s GROUP PUBLISHER I [email protected] services and amenities don’t resonate with the guest, nothing else really matters. ROSANNA CAIRA | EDITOR & PUBLISHER And, with so many brands jockeying for rcaira@ kostuchmedia.com position, today’s guests are in the driver’s MARGARET MOORE | ACTING ART DIRECTOR seat, putting pressure on hotel operators to create a point of differentiation. BRIANNE BINELLI | ASSOCIATE EDITOR bbinelli@ kostuchmedia.com Differentiation is being achieved just as JACKIE SLOAT-SPENCER | ASSISTANT EDITOR much through decor and design (see story jsloat-spencer@ kostuchmedia.com on p. 26) as through the technology (see MAYA TCHERNINA | WEB COMMUNICATIONS SPECIALIST story on p. 35) being employed and, to a mtchernina@ kostuchmedia.com lesser degree, the type of foodservice being offered. Interestingly, there’s DEREK RAE | PRODUCTION been a great deal of talk in industry circles about whether hotel room ser - MANAGER vice will go the way of the dinosaur. Given there’s not a great deal of drae@ kostuchmedia.com money in room service that would be an easy assumption to make, but BRENDA JAMES | SALES & MARKETING MANAGER does it really have to be that way? Perhaps the problem with room service bjames@ kostuchmedia.com is that the price point and the offerings are out of sync with today’s JIM KOSTUCH | DIRECTOR jkostuch@ kostuchmedia.com sophisticated customer and their changing lifestyle. CIRCULATION PUBLICATION PARTNERS The managers heading the room-service realm need to recognize how [email protected] (905) 509-3511 the market is shifting; it’s something hotel companies like Fairmont Ho - ELSIE REDEKOPP | ACCOUNTING tels and Resorts and Four Seasons have done well, making changes such eredekopp@ kostuchmedia.com as adapting to local and healthy-eating trends. Still, more hotels need to TINA DIMITROPOULOS | EXECUTIVE ASSISTANT follow suit. Just recently, the U.S.-based Trump Hotel collection intro - tinadim@ kostuchmedia.com duced its “Wellness” triad of programs designed to support guests’ healthy lifestyles. “The first program, Nourish, will enhance each hotel’s in-room ADVISORY BOARD: dining menu with a range of options, providing guests with vegan, gluten- Bill Stone , CBRE; Anthony Cohen , GLOBAL EDGE INVESTMENTS; Christiane Germain , GROUPE GERMAIN free and organic selections with complete nutritional values,” reads a HOSPITALITE; Lyle Hall , HLT ADVISORY INC.; Charles company statement. Trump’s culinary teams are partnering with organic Suddaby , HOSPITALITY & GAMING GROUP CUSHMAN & WAKEFIELD LTD.; Scott Allison , MARRIOTT HOTELS certifying companies to develop the program with certified organic ingre - CANADA; Ryan Murray , NIAGARA’S FINEST INNS (NFI); dients sourced locally. What’s more, the brand has introduced a healthy Drew Coles , OXFORD PROPERTIES; David Larone , PKF CONSULTING INC.; Geoffrey Allan , PROJECT CAPITAL kids’ menu with breakfast, lunch and dinner for kids as well as a revamped MANAGEMENT; Stephan Renard , RENARD INTERNATIONAL mini bar with healthier snacks than the standard fare. As part of its new HOSPITALITY & SEARCH CONSULTANTS LTD.; Anne Larcade , SEQUEL HOTELS & RESORTS; Michele McKenzie , mandate, at least one-third of choices at each hotel will fit into a healthy- THE CANADIAN TOURISM COMMISSION; David McMillan ; food category. Michael Haywood , THE HAYWOOD GROUP; David Mounteer , THE THOMPSON HOTEL, TORONTO ; David Whitaker , And, the changes don’t end there. Trump has also introduced Quick TOURISM TORONTO (TORONTO CONVENTION & Bites, an express in-room menu with healthy items and guaranteed deliv - VISITORS ASSOCIATION) ery in 15 minutes or less. And, for those interested in keeping in shape HOTELIER is published eight times a year by Kostuch while away, Trump has introduced “Travel Fit,” which allows guests to Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont ., M3B 3P6, (416) 447-0888, Fax (416) 447-5333. All rights maintain their workout regime while travelling, whether they choose to reserved. Subscription rates: Canada: $25 per year, single issue $4, exercise in their guestroom or in the fitness centre. Equipment like yoga U.S.A.: $30 one year; all other countries $40 per year. Canadian Publication Mail Product Sales Agreement #40063470. Member mats, stretch bands and light weights will be available upon request, mak - of: Canadian Circulations Audit Board, the American Business ing it easy to stay fit without leaving the room. These days, it’s all about Media and the Canadian Business Press. We acknowledge the financial support of the Government of Canada, through the customization. Game on. Canadian Periodical Fund (CPF) for our publishing ROSANNA CAIRA activities. Printed in Canada on recycled stock. Editor and Publisher [email protected] FOLLOW US: For daily news and announcements: @hoteliermag on Twitter and Hotelier magazine on Facebook. 2 JULY/AUGUST 2013 HOTELIER hoteliermagazine.com CheckingTHE LATEST INDUSTRY NEWS FOR HOTEL EXECUTIVES FROM CANADA AND AR InOUND THE WORLD The Branding Game Looking to join a brand? During a “Creating Value” breakout session, held at the recent Canadian Hotel Investment Conference in Toronto, Philippe Gadbois, SVP, Operations at Atlific Hotels, said hoteliers must first weigh the cost versus payback. “The commitment to sign to a brand is a long one, and the exit is expensive,” he added. There are pros to keeping your property independent, since it’s becoming easier to POSITIVE REINFORCEMENT manage distribution without having to rely The annual Canadian Hotel Investment Conference highlights on a corporate system. “[With today’s] opportunities for growth in Canada’s hotel investment sector property-management systems, you can manage your distribution off the front desk, BY JACKIE SLOAT-SPENCER whereas once you needed a central reservation system that would do distribu - ore than 450 CEOs, hotel owners, franchisees and suppliers gathered tion for you,” said Warren Markwart, at the Hilton Toronto hotel in the spring to attend the 2013 Canadian principal of MK2 Hospitality in Toronto. MHotel Investment Conference, where attendees spent the day attend - ing breakout sessions, panel discussions and plenary sessions. “The Canadian economy today is waiting on the world to change,” began Avery Shenfeld, chief economist and managing director of CIBC World Mar - kets, who kicked off the conference by evaluating the impact of the global economy on the Canadian travel market. “In terms of the number of visits to Canada, we’ve been in a long drought, from four-million visitors a year, back in the late ’90s, to essentially half that pace at the height of the recession, and there’s been very minimal recovery since.” Shenfeld noted that since global governments are cutting spending and raising taxes, foreign spending in Canada has seen minimal growth (2.4 per cent). On a positive note, the econ - omist predicted Europe will move from a recession to achieving modest growth in 2014, which will give global travellers more of an incentive to visit Canada. FOREIGN OPPORTUNITY Bill Stone, EVP, CBRE Hotels, also took the stage to highlight areas of The topic of foreign investment in opportunities in a cross-Canada outlook.
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