INNfo

Tuesday, May 29, 2007
Volume 2, Issue 21


PAII News & Announcements:
Fire Destroys Inn

The Historic Nickerson Inn (http://www.nickersoninn.com), owned by Harry and Gretchen Shiparski, longtime PAII members since 1992, caught fire around 6:30 a.m. Monday, May 21st. No one was injured in the fire. Investigators are still trying to determine the cause.

The inn's website posts the following statement:

"We regret to inform you that the Inn was destroyed by a catastrophic fire on May 21, 2007.
The Shiparski family would like to thank all of our guests for your patronage over the past 15 years. While an era has come to an end, we will always treasure the memories that you created with us."
~ Harry & Gretchen Shiparski

If you would like to share a memory with the owners, please send them to Harry and Gretchen Shiparski at PO Box 986, Pentwater, MI 49449 or use the online 'Memories' form.

History of the Pentwater Inn
The Nickerson Inn was founded by Charles and Medora Nickerson in 1913 and opened for business on July 1,1914. The inn has been in continuous operation since 1914 and is one of the longest running businesses in Oceana County.

The current owners, Harry and Gretchen Shiparski, purchased the inn in June 1992. They continued the renovations by upgrading the screened in porch to an all-season dining porch, updating the rooms, and added new lighting and table coverings in the dining room. Two suites were added to the third floor, converting the attic. The kitchen was completely remodeled in 1997. The third suite, Lakeview, was added in 1998 as well as updated landscaping and paving the parking lots and driveway.
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PAII Membership Minutes:
Winter 2006-2007 Business Survey Results

Many thanks to the 132 innkeepers that responded to our survey about winter business. We really value your input and appreciate you taking the time to provide us with this useful information. The more people that respond, the more accurate information we can provide to the media and to you!

Below are the results:

How did your winter (December 1, 2006-March 1, 2007) business compare to the winter of 2005-2006?
Better than last year 44.7 %
Not as good as last year 40.2 %
About the same 10.6 %
Not sure 4.5 %

If winter business was UP, the approximate revenue increase was:

% Increase     Respondents
1-5 %             20.6 %
6-10 %          23.8%
11-15 %        12.7 %
16-20 %        11.1 %
21-25 %          7.9 %
26-30 %          1.6 %
31-35 %          3.2 %
Over 35%       19 %

If winter business was DOWN, the approximate revenue decrease was:

% Decrease    Respondents
1-5 %                 1.9 %
6-10 %             26.9 %
11-15 %           19.2 %
16-20 %           15.4 %
21-25 %             3.8 %
26-30 %             9.6 %
31-35 %             9.6 %
Over 35 %        13.5 %

To what do you attribute the increase in revenue?
Repeat Guests 60.8%
Website Revamp 28.4 %
New Photographs on Website 18.9 %
Traffic Room Online Directories 23%
Online Reservation Service 23 %
Special Packages 23 %
Word of Mouth 56.8%
Local Activities/Events 12.2%
Increased Marketing Efforts 28.4%
Increased Advertising 6.8%
Raised Prices 28.4%
Weather 25.7%
More Business Travelers 5.4%
Better Customer Service 5.4%
Increased Visitation to Region 9.5%
Networking with Local Businesses 6.8%
Upgraded Amenitities 9.5%

Some of the comments expressed regarding increases in revenue are as follows:
• Targeted pay per click ads
• Hard work focused on our guests!
• The weather couldn't have been better!
• Increased marketing
• Visitation to our region was up. Gas prices caused people to stay closer to home.
• New photos and a revamp of our website appear to be making a big difference.
• As soon as we got our professional photos up on the website there was a marked increase in bookings from last year.
• We have a new guest bathroom in one room which is generating a lot of interest.
• Reservations are coming in slowly. People seem to wait until the last minute to book.
• Definitely shorter lead time on reservations. A significant percentage of our reservations are coming within the 2 week cancellation period.

To what do you attribute the decrease in revenue?
Weather 73.3 %
Economy 56.7 %
Gas Prices 43.3 %
Renovations 5 %
Rate Increases 10%
Decreased Marketing Efforts 5%
Decreased Advertising 3.3%
Decrease in Visitation to Region 46.7%
Negative Media Coverage 6.7%
More Cancellations Than Usual 11.7%

Some of the comments expressed regarding decreases in revenue are as follows:
• We had more cancellations than usual. People booked farther out and then cancelled right at our cancellation deadline.
• The national media is killing the innkeepers in New Orleans. Help us get the word out that the city, and the rest of Louisiana, is open and ready for business!
• Weather: related to snow & ice; no good snow in the Sierras; roads washed out in areas.
• Holiday travel to our area depends on family schedules. We are on the "every other year" rotation for some family groups. We will be busier one year than the next.
• We were on target to exceed 2005 revenues despite an increase in rates when we experienced a sudden fall off during the last week of October. We believe this was due to poor reporting on foliage conditions.

How do your advance bookings look for the summer?
Same as expected 41.2 %
Less than expected 26.7 %
Better than expected 32.1 %
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PAII Forum Digest:
Hiring Housekeepers, & 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.

Hiring Housekeepers
For 40 years I did all of my own (minimal) housework, but running a B&B means holding ourselves to a higher standard. Are there others like me for whom hiring housekeeping help is a major challenge? What qualities do you look for? How, besides salary, do you make housekeepers feel valued and important?

Fire Sprinkler Systems
the city fire marshal is telling me that I am zoned R1 Residential Boarding House, and must install a fire sprinkler system during my extensive remodel. As an aspiring innkeeper, I have tried to research this but with not much to rebut him. Has anyone else successfully fought this expensive requirement? And where can I find it written that a B&B is different than a Boarding House? My house is located in the Central Business District with strict fire codes. I will install the hard wired smoke/CO alarms, extinguishers and lighted exit lights, but can't afford this new expense.

Steam Shower, etc., for New Guest Suite
We're embarking on an expansion this summer (one new guest suite and a den for ourselves) and are looking for input about what to put into the bath (about 122 sq ft) and bedroom (about 270 sq ft). The last forum comments about steam showers date from 2005. We're looking at a Wasauna self-contained steam shower for 2-3 adults (size-wise), a Sani-jet corner tub, the new Toto Neorest toilet/washlet combination unit, and a wall-mounted sink from Zoli. Any thoughts?

Double Sheeting Beds
Since double sheeting on beds seems to be the standard now, since the first of the year we have been doing this in our 9 guest rooms. Beds all have a fitted sheet, flat sheet, light down blanket, another flat sheet then the quilt. I thought double sheeting was the way to go to help keep blankets and quilts clean. The problem that I am having is our guests are sleeping in between the top flat sheet and quilt instead of the fitted sheet and bottom flat sheet. Has anyone else had this problem or does anyone have a suggestion on how to set up the beds so that the guests will pull down all of the bedding before getting in?

Strange Guest Requests!
This is pretty silly, but I have to share. We have guests who come every year for the Memorial Day weekend. Nice people, but for some reason they have decided that our 3/4 acre pond is the husband's own private fishing hole! In the past if guests asked, we had allowed them to fish (catch & release). Most guests are content to just sit and absorb nature. Well, each year since I've gotten a call from the wife, about a week ahead of their arrival, and she asks me to be sure and have the algae removed from the area where her husband likes to fish. Can you believe it?

Online Booking Rezovation vs. RezStream and GDS
I know there is another similar question on the forum right now but I am looking for more detailed knowledge of there systems. Pros & cons on both, my main goal is to get on GDS. I did look at Booking Center but it was very expensive. I am not sure how to do it other than through these programs. I am on the bedandbreadfast.com/Expedia etc, but would like to get on Travelocity and travel agents/corporate systems. We have SuperInns for our current booking and we do like it but they do not offer the GDS. Any experience with GDS (the travel agents/corporate)?

Inn Photographers Needed
As we all know there is a huge need for talented inn photographers. Although Rare Brick and Jumping Rocks are terrific, they are both booked for a year ahead. Since we are constantly being asked for recommendations, I hope to develop a FREE referral list we can pass along onto other innkeepers.

Outdoor Misters on Patios
Anyone have any experience you'd like to share? I am considering outdoor misters, you know, for those guests who insist on eating breakfast outside on the inn's covered verandah.

Pressing Sheets
My husband and I are aspiring innkeepers and are in the process of purchasing sheets. I understand that we should purchase white or beige sheets because these do not fade as colored sheets would. However, I am very unsure of the thread count we should purchase. I understand that we should not consider anything less than 400 thread counts. Do all 400 sheets have to be ironed? Are there nice sheets out there that one does not need to iron?

Something for Nothing
I want to share this with all new innkeepers…The only problem guests we have ever had are the ones that either cannot afford our regular rates and want to come really badly, at a discount, or for free!! Being innkeepers new to this and feeling, and all warm and cozy about our newly redone building and how much they would love to stay here, we gave in. Taking sheets, towels, soaps, extra items in the bath, pictures and even a lamp! Not to mention too much for breakfast…so from this, our second season on, we have decided if you cannot afford to stay you should find someone to get you a gift certificate!! A lesson worthy of passing on.

Credit Card Processing Co.
Just looking for any feeback on credit card processing companies that innkeepers are happy with, or not. We are thinking of changing. Make sure and read your statements. Take the total of charges and divide the total of sales into it for a true % you're paying. We have gotten "stung" for not checking the statements closely. They are hard to understand.
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PAII Food Feature:
 Applewood Colonial's Peach French Toast
Let us feature a recipe from your inn!
Please send your submission (and a photo of the dish if available) to L1simpson@msn.com.

 Applewood Colonial (www.williamsburgbandb.com) in Williamsburg, VA offers this delicious recipe for Peach French Toast. 8 Servings

Ingredients
 1 stick butter
1 cup packed brown sugar
1/4 cup sour cream
2 cups sliced, peeled fresh or frozen (thawed) peaches or canned, drained peaches.
Nutmeg, to taste
12 slices Pepperidge Farm sweet buttermilk bread, torn or cut into 1-inch pieces
6 large eggs
1 1/2 cups milk or half & half
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Powdered sugar, for garnish

Directions
Melt butter in a small saucepan over low heat. Add brown sugar and stir until combined. Add sour cream and whisk until smooth; set aside to cool.

Spray a 9 x 13-inch casserole dish with non-stick cooking spray. Spread butter mixture over bottom of baking dish. Top with peaches. Sprinkle with nutmeg. Pile bread on top of peaches up to edge of casserole. Beat eggs, milk and vanilla; pour over bread. Cover and refrigerate overnight.

The next day, preheat oven to 375°F. Top French toast with pecans and bake for 1 hour. Cool slightly, then cut into squares, dust with powdered sugar and serve.
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PAII Pointer:
Homemade Air Fresheners

Cinnamon and Cloves—Boil these spices for a fragrant smell. For ease of cleaning, make a cheesecloth bag to contain these spices, and boil the cheesecloth bag. An excellent alternative when entertaining is to steep spiced tea or cider.
Oil of Wintergreen—Dampen cotton balls with oil of wintergreen and place out of sight but where air will touch them.
Vinegar—Distribute partially filled saucers of vinegar around the room or boil 1 tablespoon of white vinegar in 1 cup of water to eliminate unpleasant cooking odors.
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About INNfo

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

Publisher
Professional Association of Innkeepers International (PAII)

Editor-in-Chief
Laura Middleton

Production Coordinator
Laura Middleton

Editorial Staff
Laura Middleton, Karen Hudgeons, Jeanine Zeman

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

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.

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

©2007INNfo, all rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means without written permission from the editor.
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