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, January 30, 2007
Volume 2, Issue 5


PAII News & Announcements: PAII Salutes & Welcomes Board Members

Salute to John Sheiry & Hugh Daniels
Two valued members of the PAII Board of Directors finish their terms in office at the end of January. We'd like to take this opportunity to thank them for all they've done for PAII and our industry over the past years, and to share with you a little of why we'll miss them so much.

John Sheiry
John Sheiry has pretty much devoted his whole life to the hospitality industry, starting with a degree in business, an MBA thesis on "Financing Country Inns," and 15 years as a hotelier, during which he earned his Certified Hotel Administrator designation from the American Hotel and Lodging Association. He and his wife Diane have owned the Waverly Inn in Hendersonville, North Carolina, since 1988. A combination of expertise and hospitality lead to Select Registry naming John as Innkeeper of the Year in 2001.

John was a charter member of PAII, served on the PAII Advisory Council beginning in 1991, and worked PAII conventions supervising our food and beverage coordination for many years. He was named to the PAII Board of Directors in 2000 where he has served on the Finance Committee. For the past 6 years John was the chief staff officer of PAII's parent company, the Distinguished Inns Alliance (DIA), where he worked closely with the PAII staff on a variety of industry initiatives.

"John is the consummate professional," notes Pam Horovitz. "He balances a wide variety of skills, from the financial to the culinary, with an incredible sense of integrity and generosity." Adds PAII Chairwoman Deb Mosimann, "John has donated countless hours to PAII and to the industry reading reports, attending meetings, overseeing financials, and contributing to projects. We will miss him terribly on the Board, but we are grateful that he will continue to advise us through his presence on the Finance Committee."

Hugh Daniels
Hugh Daniels grew up in Southern California where his formal business education morphed into 12 years as Chief Paramedic for the City of Pasadena. After tiring of the smog and the freeways, he found roots in Park City, Utah, where he and his wife Susan managed the 12-room Old Miners' Lodge for over 20 years. He too, is a charter member of PAII who has spoken at many PAII conferences, usually on a topic related to finance and operations—two areas of expertise. Hugh became a member of PAII's Board of Directors in 2000, going on to serve as Chairman of the Board from 2003–2005. Hugh represented PAII on DIA's Board of Managers from 2003–2006, and also served as their Chairman last year.

"Hugh is a real pro at running a meeting, and not just because he knows Roberts Rules of Order, but because he understands the value of making sure that all points of view enter the conversation," observes Deb Mosimann. "We could count on Hugh to correct even the smallest mistakes, whether it was in meeting minutes, financials, or the draft of a survey questionnaire," said Pam Horovitz. "When the work was done, we also could count on Hugh for a good travel story or some dry humor."

Though Hugh has left the Board, he hasn't left PAII. He established Ask Hugh Small Business Consulting, a nationwide consulting service specializing in financial planning, budgeting, operations, and human resources for inns and other small businesses. But that's in addition to his many activities in Park City, where he's been on City Council, helped with the Winter Olympics, and now consults on city planning.

Thanks and hugs to both John and Hugh. We really mean it when we say that we couldn't have done it without you both! John and Hugh will both be in Myrtle Beach: Tell them hello, and thanks, if you see them.

Welcome Two New PAII Board Members
The PAII Board of Directors is pleased to welcome Anne Marie DeFreest and Peter Glaubitz as its two newest members with terms beginning February 1st.

Anne Marie DeFreest
AnneMarie DeFreest has been a part of the innkeeping community for 20 years. In 1986, she and her parents restored a 245-acre farm with one of Vermont's last remaining Round Barns into a 12-guestroom bed and breakfast inn. Today, AnneMarie and her partner Tim Piper own and manage the Inn at the Round Barn Farm together, employing 15 fulltime staffers and more than 40 part-timers. AnneMarie attributes her success in the innkeeping business to three basic principles: First, "Innkeeping is about providing guests with more than just a place to rest their heads. An innkeeper must provide a "sense of place." Secondly, an innkeeper must also diversify their business; relying on income from room rentals alone is a recipe for financial hardship. Lastly, an innkeeper must take care of his or her self and family before they can truly put their heart into taking care of their guests."

The Inn at the Round Barn Farm has been a member of PAII since its inception in 1988, so AnneMarie believes in the power of PAII. "I have accepted this position on the PAII Board because it's my turn to give back. The educational opportunities and support offered through PAII are priceless."

AnneMarie is also a published cookbook author, holds a degree in communications from Emerson College in Boston, and is currently working on a series of children's books entitled Travels With Cooper (Cooper is her 4-year old Black Lab that has a bad habit of wondering and wandering!). Be sure to stop her at the PAII Convention in Myrtle Beach with any questions you may have about weddings at your inn; she always has a minute to share.

Peter Glaubitz
Peter is another dedicated hospitality professional whose career has included stints in catering, food and beverage management, restaurant management, and hotel management with such recognizable names as Stouffers, Proctor and Gamble, and Marriott. In 1990, he and his wife, Susan, opened the Eagles Mere Inn, a 19-room inn with a 45-seat restaurant in Eagles Mere, Pennsylvania. Along the way, Peter has been involved in many associations, including President of the Endless Mountains Visitors Bureau, Vice Conseillor Culinaire of the Chaine des Rotisseurs, and the Cincinnati Academy Culinary Arts where he served on the Executive Advisory Board. The Eagles Mere became a member of Select Registry in 1993, and Peter went on to serve in various capacities, including as a member of the by-laws committee and a Division Director. This year he has just been elected President of the Distinguished Inns Alliance (DIA).

Somehow, Peter has also found time to be active in numerous political campaigns, serve on the Board of Directors for Easter Seals, serve as an area counselor for the American Field Service, serve as a Program Chair for the Kidney Foundation, and also serve as a current member of the Eaglesmere Borough Council. Eaglesmere is also working to create a town museum—and you can guess who the project manager is! "Peter has been a joy to know and work with over the years," notes Debbie Mosimann. "I am thrilled to have such competent people as he and AnneMarie joining our board."
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PAII Membership Minutes: Share Your Expertise & What a Return on Investment!

Share Your Expertise
A few of the 2007 PAII Convention workshops need panelists. If you plan to attend the Convention and want share your expertise in one or more of the following sessions, please contact Jeanine@paii.org, 303.440.9203.

Rewards of Speaking at the PAII Convention:
- Give back to your profession
- Enrich your convention experience
- Positive exposure for your inn
- $70 Stipend for panelists

Panelists Needed for These Workshops:
Large Group Bookings: Various ways to rent your entire inn from weddings where service needs escalate, to family reunions where you turn your inn over to the group.

Spa Savvy: The many ways to add spa services, from creating a new spa space to offering in-room services, and everything in between.

Boost Your Business Show & Tell: We need about 10 innkeepers who have successful package offerings, special weekend events, etc. for a session with a brand new format.

Tracking Your Marketing Efforts: Systems for tracking the return you get on your marketing efforts from print to the internet.

Preventative Maintenance: Systems and tips for staying ahead of the maintenance game.

Tea for Two or Twenty—Revenue From Tea & Tea Events: Success stories from innkeepers who have tea events and sell tea products.

Everyone's a Techie—Even Innkeepers: Technology expectations of non-business travelers and new technology to make an innkeeper's life easier.

What a Return on Investment!
Sheila Oranch, Coppertoppe Lodge and Retreat, NH, mentioned during a phone conversation with PAII staff that their inn business is up 60% over last year! When asked about what the innkeepers had done differently, Sheila said simply, “We implemented the ideas we got at the 2006 PAII Convention. Our goal was a 40% increase, so we are thrilled!”

Particularly helpful for Sheila at the 2006 PAII Convention, was Bill Bullard's Fourteen Touches workshop. She said that they were already doing some of the steps and have been working on adding others. The Fourteen Touches session was among the Top Ten rated workshops in 2006, and Bill will present it again in Myrtle Beach. The sessions on packaging reinforced Sheila's inclination to partner with other businesses and she learned that it's not about lowering your prices, it's about adding value. Sheila is organizing Boost Your Business Show & Tell in Myrtle Beach to help other innkeepers find revenue boosting ideas that work in their particular situation. The session is almost like a bazaar, with innkeepers at many tables showing materials and telling about their packages, theme weekends, and other ways to attract more business.

Follow Sheila's formula and you can increase your revenue, too. Attend the PAII Convention; If you go with your partner, be sure to split up to attend as many topics as possible, record all ideas that might work at your inn, prioritize the ideas, and implement the ideas. Sheila also recommends setting challenging goals for yourself, such as increasing revenue by 40%!

2007 PAII Convention
March 26-29
Myrtle Beach, SC
www.paiiconvention.org
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PAII Forum Digest: Reservations, Theft, & 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.

Reservations: Taking, Charging Deposit, etc.
I am using Reservation Nexus, which I like very much, but the guests that make their reservations online are not asked if the reservations are a surprise, so I do not know if I can safely send the guests additional information through the regular mail without ruining a surprise, or if I can safely make a concierge call before the cut-off for the cancellation period kicks in. Also, how far out are you allowing guests to book rooms online or otherwise?

Theft
We put wonderful 3"-thick memory foam pads on all of our beds—which are good firm beds, but not very plush. The guests have given us rave reviews. This morning I was helping a housekeeper change a mattress cover and the PAD IS GONE!

Income Tax Question
Our three-room bed and breakfast started Sept 21st and we have had many start-up costs that greatly exceeded our income. As we get ready to go to our tax accountant and get our expenses ready, what advice would you have?

Murder Mystery
We are interested in doing Murder Mystery Weekends at our inn. Does anyone have any experience in doing this or do you know where we could get more information?

Business Plan
I'm putting my business plan together and wondered if anyone was willing to share theirs. Mine will be nine guest rooms with a gift shop. I have not opened it yet, but was hoping to get help so that I can finish it and submit it to some investors.

Linen Storage
Does anyone have suggestions on a piece of furniture to use for the storage of tablecloths and cloth napkins (preferably an attractive furniture piece which can be placed on hand in the dining room but doesn't take up an awful lot of space)? If you have a better or unique method of storing these linens, I would love to hear that, as well. My tendency to change tablecloths, napkins, plates, chargers, glasses, and mugs every day has left me with a storage dilemma.

Are Virtual Tours Valuable to Innkeepers?
We are a new bed and breakfast directory. One of the things we feature are free virtual tours with every listing. We have yet to have a B&B take advantage of our free virtual tours and would like to know your opinions on whether virtual tours are valuable to innkeepers.
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PAII Food Feature:
The Green Cape Cod Bed & Breakfast's Blueberry Pumpkin Muffins
Let us feature a recipe from your inn!
Please send your submission (and a photo of the dish if available) to L1simpson@msn.com.

The Green Cape Cod Bed & Breakfast in Tacoma, Washington (www.greencapecod.com) offers this delicious recipe.

Ingredients
1 2/3 Cups flour
1/4 Cup evaporated milk
1 Teaspoon baking soda
1/3 Cup shortening
1/2 Teaspoon baking powder
1 Cup firmly packed light
1/2 Teaspoon salt brown sugar
1 Teaspoon cinnamon
1 Egg
1/2 Teaspoon allspice
1 Cup blueberries
1 Cup pumpkin (or fresh, if available)
1 Tablespoon flour
Streusel

Instructions
Combine first six ingredients. Combine pumpkin and evaporated milk until blended. Cream shortening and sugar in large mixing bowl. Add egg: Beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 muffin tins 3/4 full or 6 muffins in extra large tins. Sprinkle streusel over top of muffins. Bake in electric oven 350 degrees for 40 minutes or in convection oven 325 degrees for 30 minutes until toothpick inserted in center comes out clean.

Streusel: Combine 2 tablespoons flour, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture is crumbly.
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PAII Pointer: Light Bulb Lubrication
Poor bulbs—We never think about them until after their light has extinguished. To facilitate your transition from the old to the new, consider putting a drop of WD-40 or Vaseline on the threaded base of a light bulb before screwing it in. This will ensure a safe and complete removal of the light of your life.
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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
Stacey Bleistein

Production Coordinator
Laura Middleton

Editorial Staff
Pam Horovitz, Stacey Bleistein, Karen Hudgeons, Laura Middleton, 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, Stacey Bleistein, at 856.310.1102 or stacey@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