In This Issue:
PAII News
Membership Minutes
PAII Forum Digest
PAII Food Feature
PAII Pointer
About INNfo

PAII INNfo Archives
2006 Volume 1

November:
Issue 1
Issue 2
Issue 3
Issue 4

December:
Issue 5
Issue 6
Issue 7
Issue 8

2007 Volume 2
January:
Issue 1
Issue 2
Issue 3
Issue 4
Issue 5

February:
Issue 6
Issue 7
Issue 8
Issue 9

March:
Issue 10
Issue 11
Issue 12
Issue 13

April:
Issue 14
Issue 15
Issue 16
Issue 17

May:
Issue 18
Issue 19
Issue 20
Issue 21
Issue 22

June:
Issue 23
Issue 24
Issue 25
Issue 26

July:
Issue 27
Issue 28
Issue 29
Issue 30

August:
Issue 31
Issue 32
Issue 33
Issue 34
Issue 35

September:
Issue 36
Issue 37
Issue 38
Issue 39

October:
Issue 40
Issue 41
Issue 42
Issue 43
Issue 44

November:
Issue 45
Issue 46
Issue 47
Issue 48

December:
Issue 49
Issue 50
Issue 51
Issue 52

Tuesday, December 26, 2006
Volume 1, Issue 8

PAII News & Announcements

Happy New Year!
The PAII office will be closed on Monday, January 1st so that our staff can ring in the New Year with family and friends during this wonderful time of year. We will reopen on Tuesday, January 2nd. Happy New Year from all of us to all of you!

Spam for the Holidays
Reuters (New York) reports that the increase of e-mail spam during the holiday season "can clog business communications systems to the extent that e-mails at the workplace can be held up for hours, if not days," costing the the United States $17 billion annually in spam defense and removal according to Ferris Research in San Francisco. The theory in this holiday spam spike is that spammers are trying to take advantage of online holiday shoppers, attempting to dupe recipients into buying products or giving away IDs and passwords to online accounts. This season, among the many ploys used, look out for spammers that bypass your e-mail spam filters by including their message in an image rather than e-mail text (which is where e-mail filters block spam by scanning for specific words). "Not only has the amount of spam ballooned, but its nature has changed," said Daniel Druker, executive vice president of marketing at Postini, a company that provides message security services. "First it was hackers trying to show off how smart they were. Then it shifted to annoying marketers," he said. "Now a large percentage of this stuff is coming from criminal networks who are out to steal your money."
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PAII Membership Minutes: Dues Are Tax Deductible & Is Your E-mail Inbox Full?

Dues Are Tax Deductible!
Just a reminder that your PAII membership dues are tax deductible as a business expense. Encourage your friends and neighbors who are not members to join before the end of the year in order to receive a tax credit. And YOU receive 2 free months of membership just for referring them!

Is Your E-mail Inbox Full?
We would like to encourage our members to frequently clean out their e-mail inboxes in order to allow for incoming PAII e-mails such as INNfo. Each week we receive many kick-backs due to full mailboxes, so that means you may not be receiving valuable information. Also, please be sure to add PAII to your spam filter's "safe" list to ensure that your computer is accepting our e-mails. Thanks!
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PAII Forum Digest: Any Ideas for Simple Arrival Night Dinners? & More
If you have not had time to log on to the Forum located in the Members Only section of www.paii.org,
here are some of the interesting topics that have been discussed this past week.

Any Ideas for Simple Arrival Night Dinners?
In our confirmation, we suggest places guests can stop for dinner on their way and also suggest, if they prefer, they have a do-it-yourself pizza here after they arrive. It's easy for us—we lay out the materials and they make the pizza in our small pizza oven. It also allows guests, who might have driven two or more hours, to get something to eat without going back out to a restaurant.

RE: Any Ideas for Simple Arrival Night Dinners? #1
I just thought I should mention that there may be some issues once you start charging guests for food without a food/restaurant license. You should also be concerned about liability. Certain types of refrigeration and dishwashing equipment are usually required when serving food to the public and charging for it. You may be required to attend a food certification course. I would check with someone in your area who can help define your local requirements for food service. Local eateries may get angry and report you if you do not have a license and are not following appropriate food service guidelines just like they have to. And heaven forbid if someone should get sick and say it was from the food you served.

The Holiday Greeting That Backfired
Every year, we send out simple Season Greetings e-mails to all the guests that have stayed at our inn the past year. We include a brief note about improvements that we have made to our inn in the past year, as well as a "looking forward to having you stay with us again" sentence. One particular greeting this year resulted in an awkward request to book a room for April '07. When we hosted this one couple a few months ago, it was just Mr. and Mrs. Guest. Well, as luck would have it, now they have a new baby! How wonderful! Except for the fact that we don't take kids under 15. How does one respond to a request to accommodate the three of them in April, when we don't take children, yet we sent out a cheery "come again" Holiday email? Put that in your collective eggnogs and sip it!

RE: #1 RE: Advanage for Blood Stains #2
Save your money. Get yourself a bottle of Hydrogen Peroxide and keep it in your laundry area. Pour it directly on the blood stain and let it sit a while. It "lifts" the blood out. Put a little detergent on the stain and wash as usual. I have been doing it for years.

Happy Holidays
As an aspiring innkeeper, I would like to take this opportunity to wish everyone a happy and healthy holiday season and a prosperous new year. And I would also like to say "thank you" to everyone who posts on this message board. What a marvelous educational experience! It's like going to class every day and finding something new that you didn't know you needed to know. I can't wait for March and Myrtle Beach to meet everyone I can!

Aspiring Innkeeper
I'm interested in buying and operating a bed and breakfast. I've taken an aspiring innkeeper course and spoken with (more like interviewed, actually) a number of innkeepers and am not deterred. Now that I've joined PAII, I'd appreciate any counsel you might have for a single person considering a 5-6 room b&b—from the joys to the pitfalls—and would also welcome suggestions about how to find a b&b for sale (I know the usual sites and view those regularly).
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PAII Food Feature: The Huckleberry Inn’s Savory Artichoke Potato With Rosemary
Let us feature a recipe from your inn!
Please send your submission (and a photo of the dish if available) to stacey@paii.org.

The Huckleberry Inn's Savory Artichoke Potato with Rosemary

Carol Gordon's book, Sleep On It (Hyperion, 2006), offers this brunch recipe from Huckleberry Inn in Warren, CT (www.thehuckleberryinn.com). You can bake this delicious dish sans sausage to satisfy your vegetarian guests. Serves 4.

Ingredients
Butter for greasing baking dish(es)
3 Large red potatoes: boiled, cooled, and cut into bite sized chunks
¾ cup crumbled feta cheese
¼ pound breakfast sausage, cooked, cooled, and crumbled
1 (8 ounce) can artichoke quarters: drained
1 Roasted red pepper (home roasted and peeled, or bottled), cut into ½-inch strips
1 Tablespoon finely minced fresh rosemary, plus one decorative sprig for each serving dish
5 Large eggs
1 Cup half & half
Salt and freshly ground black pepper

Instructions
Step 1: Butter four 1-cup ramekins or one 8-inch square baking dish. In each dish, spread the potato chunks evenly, and top with the crumbled cheese and sausage. Set 3 artichoke quarters in a triangular pattern on top. Arrange a roasted red pepper strip between the artichokes; sprinkle with rosemary. Cover and refrigerate overnight.
Step 2: The next day, preheat the oven to 375 degrees F. In a small bowl, whisk together the eggs and half & half. Uncover the casseroles and pour the custard gently over the vegetables; the dish(es) should be only two thirds full since the eggs will expand when they bake.
Step 3: Bake for approximately 15 minutes or until puffed and golden brown. Season to taste with salt and pepper and garnish with a fresh sprig of rosemary.
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PAII Pointer: New Year's Eve Party Prep

Looking for some last-minute table decor? Tie a 4-to-6” sprig of greenery (e.g., evergreen, pine, etc.) around each napkin with a red ribbon. This simple touch is sure to garnish guests with grins! (back to top)

About INNfo

INNfo is published weekly. Annual subscription is included in the price of membership.

Advertising Rates & Information
Weekly sponsorship ads are available. Please send all inquiries to Marlene Sapir at marlene@paii.org or 856.310.1102. MC/VISA/AMEX/DISCOVER accepted.

Publisher
Professional Association of Innkeepers International (PAII)

Editor-in-Chief
Stacey Bleistein

Production Coordinator
Laura Middleton

Editorial Staff
Pam Horovitz, Stacey Bleistein, Karen Hudgeons, Laura Middleton

Editorial Suggestions and Contributions
Editorial comments and suggestions are welcomed. In addition, if you have a suggestion for an article or would like to contribute an article for INNfo, please contact INNfo’s Editor-in-Chief, Stacey Bleistein, at 856.310.1102 or stacey@paii.org.

Editorial Offices
c/o PAII
207 White Horse Pike
Haddon Heights, NJ 08035
Phone: 856.310.1102 • Fax: 856.310.1105
membership@paii.org • www.paii.org

Title Image Courtesy of Jumping Rocks