Professional Association of Innkeepers Int'l

On My Mind - A Question of Ethics
by Jay Karen, PAII President and CEO
Here’s what happened. A ballroom full of innkeepers has gathered. It’s the first morning of the PAII conference. Our keynote speaker, Daniel Levine, is speaking about five social trends that are impacting our businesses. It’s a fresh, forward-thinking message. Then he drops a bomb on the audience.

Levine was talking about the social trend he calls, “Transparency Tyranny.” In brief, it has to do with the phenomenon of consumer-generated content on the Internet. In our world of innkeeping, that mostly means online reviews, à la TripAdvisor, BedandBreakfast.com, etc. He gave a few other examples of how Web 2.0 is taking over the Internet. One funny, but scary, example was www.rottenneighbor.com, where one can “Locate, Rate and Share Good and Bad Neighbors Before and After You Move.” In the context of this Web 2.0 discussion—and here’s the bomb—Levine suggested to innkeepers that they should essentially “game” the TripAdvisor system by leaving your own reviews of your own properties. In fact, he even suggests innkeepers should leave multiple reviews from different IP addresses or servers, so that TripAdvisor doesn’t catch you leaving multiple reviews. If you didn’t know, that breaks the rules TripAdvisor sets for innkeepers and hoteliers.

Personally, I was appalled. I looked around and wondered if everyone else heard what I had just heard. I didn’t think it was appropriate for me to stand up in the crowd and stop Levine during his presentation, but maybe I should have. The advice he offered was way off base. A few innkeepers walked out during his presentation. I was concerned that he lost all credibility at that moment, and that his main message was going to be lost.

The very next morning at the second general session of the conference, I delivered a formal rebuttal to Levine’s suggestion. I told the gathered innkeepers that PAII neither condones nor endorses what our speaker suggested. I shared my belief that it is perfectly ok to invite your guests to submit reviews of their experience, but within the bounds of good ethics. Apparently I struck a chord, because my comments were met with much applause. It was reassuring to see that the innkeeping community is by-and-large an ethical group of people. Furthermore, the conference was buzzing in the hallways and classrooms with this issue. Again, it was good to see that innkeepers care about doing the right thing and responded with shock to Levine’s comments.

Here’s a question for me to consider: what does PAII do with what happened? First, as I told the conference attendees, we’re not going to lose Levine’s valuable message on social trends. PAII is going to take each social trend and engage our members in a conversation about them. What are you doing now to embrace the trend? What do you think innkeepers can do? What does PAII think innkeepers can do? The five trends shared with us were:

To the issue of ethics as it relates to online reviews, I am going to bring to the PAII Board of Directors the idea of publishing a public position statement on behalf of the innkeeping community about the proper and ethical approach to take with online reviews. The online review phenomenon is relatively young, and in some cases there is a lack of direction and convention. The sites that offer reviews have their own rules, but we believe there should be a statement from the innkeepers too. Online reviews—when done properly or improperly—impact the lives of innkeepers in a significant way. I believe your trade association is the place to host a conversation about these matters, endorse an ethical way of doing business and let the world know what our position is.

In addition, we will step up our dialogue with our friends at TripAdvisor. The two major players in our industry are BedandBreakfast.com and TripAdvisor. In my humble opinion, I think BedandBreakfast.com has done a good job keeping the innkeepers in mind when designing their online review program. On their FAQ page, they even encourage travelers to stay at inns that have no reviews, or even negative reviews. They know very well that a negative review doesn’t paint the entire picture. The content on this page offers well-balanced advice and insight, and I think they will continue to solicit the advice and input of innkeepers as their site continues to develop. TripAdvisor’s scope in the lodging world is much greater than the B&B industry, but I believe one online review on a B&B (especially a negative review) can have more impact than one review on a hotel. It’s a matter of proportionality, and I’m not quite sure they understand that yet. By and large, their site accommodates and serves hoteliers.

With a much smaller inventory and customer base, B&Bs stand less of a chance of pulling in a high volume of reviews compared to our hotel brethren. The review system works best with volume. It’s just like when PAII conducts a survey; results are more valid when we have 500 participants in the survey, than if we had 50. The overall impression of a B&B or hotel will be more representative of the average customer experience when there are a large number of reviews. While the system is still young and the number of reviews still rather low, I am concerned that guests will more likely disregard a negative review about a hotel than a negative review about a B&B. Instinctively, a site visitor will assume that a couple of negative reviews he or she is reading about a hotel are only a couple of reviews among thousands of stays. But, a few negative reviews on a B&B might seem to the untrained eye as more representative of the truth, simply because the inn might only have 4 rooms.

This is only the tip of the iceberg. It’s a brave new world in which we live. I hear from innkeepers fairly frequently about their grievances with the online review phenomenon. What are your thoughts on the ethics issue? What are your frustrations, or stories of how online reviews have benefited your business? I welcome you to comment on the Innkeeping Blog by clicking here.
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2008 PAII Conference and Trade Show – It’s a Wrap!
Hundreds of innkeepers gathered for the largest conference and trade show in our business at the Disneyland Hotel in Anaheim, California last month. A lot happens when you have that many people under one roof, all looking to improve their businesses and this industry.

The Highlights:
The first Hardy-Bell Award for long-term service and contribution to PAII was given to PAII founders, Pat Hardy and Jo Ann Bell.

“The Great Innkeeper Idea Fair” launched with great fanfare and success, culminating with Tim Brady from Forty Putney Road B&B (Brattleboro, VT) taking home first place. Stay tuned—PAII will be sharing the great ideas that were presented on stage.

Innkeepers shopped ‘til they dropped at the Trade Show, which had nearly 100 booths of goods and services.

Leaders from state and local B&B associations from all over the US gathered to discuss ways to improve operations and collaborate on industry-wide issues.

A multitude of quality classes and workshops on how to operate more successful inns.

Aspiring innkeepers met to learn the ins and outs of innkeeping from some of the industry’s brightest consultants and former innkeepers.

Industry leaders discussed the challenges and opportunities for innkeeping today and tomorrow during the State of the Industry panel.

And these are just the highlights!

Make plans to attend the event next year—March 30-April 2, 2009 at the Hyatt Regency, Atlanta, GA.

By the way, do you have suggestions or ideas for future conference locations and dates? Fill out our brief survey by clicking here. Your input will be used by the PAII staff and board when choosing dates and locations for 2010 and beyond.

Thank you to everyone who came to Anaheim! A special thank you to the exhibitors and sponsors, without whom we could not host this event.

"Loved the conference and came away with a wealth of information, hence projects to improve business at the Lavender Inn"
Kathy Hartley, Lavender Inn

"Thanks for providing a valuable service to the industry. Despite being in the hospitality business for 45 years, every time I go to a PAII Conference I learn a lot and can turn that information into financial business revenues much greater than the cost of my travel and other costs of attending the Conference!"
Peter Glaubitz, Innkeeper Emeritas

"We were both energized to try out some of the new ideas we had heard and definitely are going to look into getting set up for "online reservations" so we can be ready for the Gen-X'ers coming along."
Judy & Max Chosewood, The Lodge on Apple Pie Ridge

"We will spend the next 12 months implementing ideas and tips from the conference. Some of the sessions had such great information, they easily could have lasted half a day or more. Thank you!"
Stephen O'Connor, The Tefft House

"As a new innkeeper this was an invaluable experience; made contact with other innkeepers, found appropriate vendors, and learned a great deal from educational workshops."
George Simpson, Stone Crest York Bed & Breakfast and Retreats
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Protecting Your Inn from Water Damage
by Michael Swain, Senior Loss Control Specialist for Markel Insurance, www.markelinsurance.com
Sooner or later, almost every B&B or inn will suffer some type of loss from water damage, whether it's a broken water pipe or a leaky roof or a flood.

Because most water damage arises from unexpected events, losses can be quite severe, and can significantly harm your business. Fortunately, planning ahead can help reduce the impact a water damage loss has on your inn.

Understanding Your Insurance Coverage
Most insurance policies contain a water exclusion, so it's extremely important to read your policy to understand exactly what types of losses are not covered. If you have questions about your policy, ask your agent to explain your coverage.

If your policy contains a water exclusion, it will not cover your inn if a loss is caused by:

1. Flood, surface water, waves, tides, tidal waves, overflow of any body of water or its spray, whether wind-driven or not.
2. Mudslide or mudflow.
3. Water that backs up from a sewer or drain.
4. Water under the ground surface pressing on, flowing or seeping through foundations, walls, floors, paved surfaces (basements), doors, windows, or other openings.

However, water damage caused by extinguishing a fire or explosion, or damage caused by sprinkler leakage, usually is covered under your policy.

If your inn or B&B is located in a community participating in the National Flood Insurance Plan (NFIP), you can buy flood insurance. This program is under the direction of the Federal Emergency Management Agency (FEMA).

Planning Ahead
Every business needs a crisis management plan. Your plan should describe the specific actions to take if a water damage event occurs, such as who should evacuate guests and what critical records should be removed. Your plan should also include the following lists:
• Phone numbers for emergency medical services, fire and police departments, gas and electric companies, telephone company, tree services, alarm company, and your insurance agent.
• Contractors, such as roofers, plumbers, and electricians, who can repair damage caused to your inn.
• Water extraction and restoration vendors, as well as computer restoration vendors. Contrary to popular belief, some water-damaged computers can be saved.
• Offsite records storage facilities, where you can store your computer records and other important information.

Select contractors and vendors well before disaster strikes. In widespread emergency situations, such as floods or hurricanes, contractors who already know you may service your inn first, helping you resume business as quickly as possible.

When selecting contractors, verify that they have a permanent place of business, are trained and experienced, are licensed and bonded, and are reputable and financially stable. Make sure they provide a written proposal, offer warranties that cover their workmanship, have a track record of completed projects, and provide on-site supervision. It's also extremely important to confirm that contractors have insurance—ask for proof of insurance before they begin any work.

Another critical step in planning for a crisis is to practice your crisis management plan. Communicate your plan to your staff and assign specific responsibilities to them so there is no confusion should a crisis occur.

Preventing Water Damage
Conducting regular inspections of your property may help prevent a water damage loss. Historic properties can be susceptible to water damage simply because of their age and dated construction standards, so frequent inspections are essential. The Institute for Business & Home Safety provides these recommendations:

• Inspect flashing and sealants around windows, roofs, and doors. Repair/replace as necessary
• Check the roof after ice, snow, hail, and severe rain storms. Check your roof from the ground, and do not attempt to remove snow or ice by yourself—call a roofing contractor
• Check roof drainage and ventilation systems. Make sure roof drains and gutters are clean, and that water drains away from buildings. Check heating and air conditioning systems for excessive condensation or leaks in water lines
• Check plumbing for leaks. Look for leaking fixtures, dripping pipes (including fire sprinkler systems), clogged drains, and defective water drainage systems
• Inspect foundations and exterior walls. Look for cracks in walls and gaps in expansion joints (flexible devices between bricks, pipes, and other building materials that absorb movement)
• Look for humidity and moisture. On a quarterly basis, check basement floor drains and drainage systems. Also check basement walls for signs of water staining or damage
• Check interior walls and ceilings for stains. Water stains on the ceiling or running down walls may be the sign of a much greater problem behind the drywall. If left untreated, the ceiling or wall could collapse
• Protect electronic equipment. Use dust covers designed for computers, telephone switchboards, and other sensitive electronic equipment. Keep computer equipment elevated above ground-level floors. Periodically back up data files and store them in an offsite location away from flood exposures

Responding to Water Damage Events
By responding quickly to a water damage event, you may be able to minimize some of the damage. Your water emergency preparedness plan should include:
• Quick shut down of water supply lines. Label water shut-off valves and educate staff on where to locate them in case of an emergency.
• Safe shut down of electric and gas supply lines, as appropriate.
• Easy access to appropriate tools.
• Emergency telephone numbers for fire, police and emergency personnel, and HVAC and plumbing specialists.

You can make temporary or emergency repairs to reduce the likelihood of additional property damage. You do not need specific authorization from your insurance agent or company to take reasonable, immediate, preventive actions.

Reporting a Water Damage Loss
Report any water damage events to your insurance agent or company immediately upon discovery. Timely reporting will get the claims adjustment process started, helping you restore your business sooner.
Important information to have available when you report a water damage loss includes:
• Your policy number
• The location of the property involved
• A description of what happened
• Date and time the event occurred
• A description of the property damaged

If you are unable to gather a detailed description of what was damaged, don't delay reporting the event. You will have an opportunity to provide a list during the claims adjustment process.

Summary
Almost every inn or B&B will eventually suffer some sort of water damage loss. However, having a plan in place before such an event occurs will help you get back to business as soon as possible. You can also prevent some types of water damage by regularly inspecting your property, and making repairs as needed. Should a water damage event occur at your inn or B&B, be sure to report it immediately to your insurance agent or company, so the claims adjustment process can get underway quickly.

Michael Swain is Senior Loss Control Specialist for Markel Insurance Company in Richmond, Virginia. Markel specializes in insurance for B&Bs and inns.
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Goodbye to Longtime PAII Staff Member
At our recent conference we bid farewell to Jeanine Zeman, PAII’s Director of Meetings and Events for 11 years. Jeanine has been a mainstay of the association and will be sorely missed. Her excellence was demonstrated by the exceptional caliber of the conferences she spearheaded as well as her contribution to PAII’s periodicals and programs throughout the years. We wish her all the best in her new endeavor. If you would like to contact Jeanine to wish her well, you can email her directly at jeanine@rockymountains.net.

Special Thank You to PAII Volunteer Conference Staff
We would like to extend a special thank you to Michele Brown of the Swift House Inn in Middlebury, Vermont and David Hiler of Hiler Hospitality in Brattleboro, Vermont, for their many years of volunteer service at the PAII conferences. Michele was responsible for recruiting, scheduling, and supervising the introducers for each workshop and David did a superb job supervising all of the food and beverage functions on site. Both have decided to “pass the baton” to new volunteers and we cannot thank them enough for their tireless efforts, dedication, and contagious enthusiasm.

Thank you to Liza Simpson, Innkeeper-at-Large and Councilwoman in Park City, Utah, and Michael Diaz of Diaz Consulting in Palm Springs, California who continue to contribute their time, expertise, and infectious good humor each year at the conference. Liza oversees all of the food demonstrations and Michael has been Jeanine’s “right hand man”. Special thanks to new volunteer “staffers” Scott and Marilyn Bushnell of Bushnell & Bushnell Services in Ocean City, Maryland, who joined us this year and will continue on as PAII conference staff at the 2009 conference in Atlanta. Scott was invaluable in organizing the audio visual needs of the speakers and Marilyn will take the baton from Michele Brown for the introducers program.

PAII Welcomes New Director of Meeting and Events
PAII welcomes Michele McVay Arnold as our new Director of Meetings and Events. Michele was the former Associate Director of Conferences and Special Events for Georgian Court University in Lakewood, New Jersey.

Michele is already planning the 2009 PAII Conference which will be held March 30-April 2 in Atlanta, Georgia. Feel free to drop Michele a line at Michele@paii.org.
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Kitchen Corner: "Rise" and Shine with Yeast Breads
by Carol Edmondson, Innkeeping Specialists, www.innseminars.com
As a marketing professional and a chef I'll wager that the aroma of hot baking yeast dough will rival your best PR campaign. There is no substitute in hyperspace or in print for the word of mouth marketing you'll get from those fabulous cinnamon rolls or that perfect loaf of bread. And, if you haven't tried it, you will be surprised how easy it can be to make yeast bread for a gang. In fact, in the life of a busy innkeeper yeast dough is a great partner. It will happily wait for you to be available unlike most anything or anyone else in your life.

So how does it work you ask? A little science: yeast, which is a living organism, causes your bread or pastry dough to rise by giving off carbon dioxide as a byproduct of reproduction. This carbon dioxide is captured in the structure of your well kneaded dough to create the spaces that make the dough rise like a balloon. This structure is made of gluten, a wheat protein. This rising can take place in a short time when the kneaded dough is kept in a warm place. But, the same process can also take place slowly, over a period of 12-24 hours, in your refrigerator so that you can prep your dough a day ahead and bake it in the morning to create that wonderful bread aroma.

If you are making a recipe that requires two rises they can each be done in the refrigerator over a full 24 - 48 hour period so you have lots of time to plan ahead. This "cool rise" is now being hailed by professional bakers as the best way to develop flavor in your baked goods. You can use "cool rise" for every yeast dough, from cinnamon rolls to whole wheat bread. So "rise" and shine and make a lasting breakfast memory.

This recipe for English muffin bread is a favorite among our guests. It has all the flavor and texture of English muffins and none of the fuss. The English muffin texture comes from adding both yeast and baking soda. These two leavening agents provide the lovely air spaces that create the uneven crumb of an English muffin or "crumpet". Remember to apply this "cool rise" principle to all your yeast based recipes.

English Muffin Bread
Ingredients for two loaves:
6-7 cups unbleached flour
2 tablespoons (packages) active dry yeast
4 tablespoons sugar
1 tablespoon salt
1 teaspoon baking soda
2 ½ cups room temperature milk
½ cup room temperature water
2 tablespoons fresh herbs, I like dill or rosemary (optional)

Add the milk and water. Stir until smooth, and then add optional fresh herbs and just enough flour to form a slightly sticky dough.

Knead the dough on a lightly floured surface for 8-10 minutes, or in a stand mixer with a dough hook for 6 - 8 minutes adding additional flour only if the dough is too wet. Note: all yeast dough should be slightly sticky even after kneading. Don't be tempted to make the dough dry for easier handling, the bread will be tough.

Divide the kneaded dough into two pieces and place in the prepared pans. Refrigerate overnight loosely covered with plastic wrap that has been sprayed with oil. Remove from the refrigerator to return to room temperature about 45-60 minutes before baking. Preheat the oven to 400 degrees. Place the rack in mid-oven.

Bake for 25-30 minutes or until golden. Remove immediately from pans and cool on a rack. A great base for eggs benedict and it makes the best toast!

Carol Edmondson owned and operated an award winning 14 room B&B Inn on Cape Cod for 12 years. Carol and her husband Tom, a commercial real estate broker, formed Innkeeping Specialists in 1994. Their consulting partnership focuses on finding inns for clients and teaching their "Innkeeping from the Innside" seminar. Carol has developed and presented several PAII conference workshops, currently chairs the Cape Cod Bed & Breakfast Committee, and is a member of the PAII Advisory Board. She was formerly a marketing executive with a Fortune 500 high-tech firm and holds a degree in finance and marketing. Contact Carol via email at inninfo@yahoo.com or visit her website at www.innseminars.com.
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Aspiring Innkeepers

Click here to view exclusive aspiring innkeeper news.

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Membership: Winter Business Survey
By Karen Hudgeons, Director of Membership & Member Services
Would you like to know how your winter business compared to other inns across the country? Just click on the link below before May 15th and complete a 5 minute anonymous survey. The results will be posted in INNfo so you can gauge your business against other PAII members nationally—this year versus last year.

It's important for all of us to know how the industry is doing as a whole so the stronger our response is, the more comprehensive our data becomes. Thank you for participating!

Click the following link to access PAII's Winter Business Survey:
http://www.surveymonkey.com/s.aspx?sm=xdARQ5YscttfhgeJmZ1drw_3d_3d

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Question of the Month: What Do You Do?
Question: Going to Build a Country Inn, Seeking Advice
Theresa Gallagher
Aspiring Innkeeper, Macungie, PA
My husband and I have just obtained approval from our township to build a country inn! My husband Brian is a retired homebuilder and I am a pediatric ICU nurse. Our inn will have 14 rooms, and a restaurant that will seat 30-40. Our plan is to be a luxurious inn. We have a building design that is just shy of 7,000 square feet. Our questions are—anyone that has built an inn or could have built an inn—what would you do if you built one? What would you hope for if you could build one? Our other major concern is now that we can, build should we with the economy in it's current state? Are people still traveling? We would greatly appreciate any advice.

Answer: Post what you would do in the "Question of the Month" thread on the Member Forum and your response will be included in next month's issue of innkeeping.

Q&A Last Month
Lori LeCount
Ocean Wilderness Inn
House Concerts
We are starting what we hope will be a series of music concerts, house concerts, if you will, at our inn. So far the musicians have found us. We got good feedback on the first one in January, the second is coming up on March 1st. Is anyone else ahead of us in this process with some tips or advice to share?

Answers:
Mike Venturini
Munro House B&B & Spa
For a lot of musicians, it's more about the gig than it is about the money. Students and aspiring musicians will play for a meal and gas money, while seasoned professionals earn a set fee.

I gave away 4 rooms to a troupe of banjo players. I set up a concert and charged admission for dessert, soft drinks, and a show. A local church got all excited and sent me a parlor full of guests. I made enough off the event to nearly offset the cost of the rooms and the food. It was mainly a night to showcase my house I made the paper, got some locals to enjoy my house, and created a nice buzz around town.

So far, it hasn't been a money making venture, but I have made an attempt to offer some culture in our small town.

Twyla Sickmiller
Maxwell House Bed & Breakfast
We have had the privilege of keeping some great musicians who were playing at local wineries. Most are jazz singers, but have had a few different venues. What we have found is that most have Friday night and Saturday night gigs, but are open usually on a Sunday afternoon. What I have done is ask them to stay over and do an afternoon concert in our back yard area. We invite others to bring their chairs and blankets, and their own picnic baskets. We do it as PR for the community. Like others, it gives the community a reason to come to our inn and thus maybe..just maybe..when their family comes into town, they will put them here instead of the hotels.

Cost.... the musicians so far have been happy for the extra night just to relax and have a great breakfast!... it's all very informal. The best part for us is that many of those who have performed here have made it pretty big out in their music fields... We are invited in August to go to Carnagie Hall for the opening of one of our guests who wrote a song about my wonderful dad who was still living when she was here. She has invited us to be in the audience as part of that concert.

Does it make money for the inn? No....and if that is your thought, I think that would be really hard. We had one concert that we did do a bar-b-que and we did charge for that, but just for the food. It was a huge success, and people are asking when we will do it again...hummm... marketing to our community.... this year we are having a string quartet come from NC School of the Arts. They are working on their masters degree and are required to "donate" a few concerts. It helps to get to know your local people who can put you in touch with talent. Hope this helps a little.

Heather Tyreman
Bronze Antler B&B
This is a little off subject, but related. A group of us B&Bs in our local community have joined together with a local nonprofit that encourages musical experiences for both youth & adults to create a chamber music players retreat. You can see more about it at Wallowa Valley Music Alliance. It's called "Spring Strings in the Wallowas."

It's a Monday through Thursday event—B&Bs get musicians to stay on the properties, the B&Bs act as rehearsal sites and provide catered lunches, and the musicians move around among the B&Bs for rehearsals.

The outcome—occupancy on weeknights during "mud month" (April), publicity for the B&Bs, and a little extra income for presenting the catered lunches. Plus, great music in the living/dining room areas!
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INNS in the News
Grab Your Helmet: California Association of Bed & Breakfast Inns
Announces “Beds, Bikes & Breakfast” Program
Responding to eco-conscious and health-driven vacation trends, the California Association of Bed & Breakfast Inns (CABBI) has introduced the "Beds, Bikes & Breakfast" Program.

The program highlights more than 180 bike-friendly properties in California that cater to avid riders, recreational cruisers and everyone in between... Read More.

Cape May Sweet Treats House Tours
Five of Cape May's Victorian inns are offering self-guided tours on Saturday, May 3rd, from 1:00 to 3:30 p.m. Visitors will sample a different specialty sweet at each location...Read More.

Historical Roots Go Deep for New B&B
Girls Night Inn caters to women who want a getaway craft weekend
Chances are if Jill Nelson was not the co-owner of Girls Night Inn, she probably would have been the bed and breakfast's first customer...Read More.

Save On Summer Travel
Millions of Americans are feeling the itch to travel this summer, but they're also feeling the pinch of high gas prices…Read More.

Every Mom Deserves a Getaway Weekend at a Bed and Breakfast
These lovely bed and breakfast inns across the country offer special packages and treats for that woman we'll always love best: MOM!...Read More.

How Green Are Environmental Bed and Breakfasts?
Enviro-tourism is taking on a whole new meaning.
You can now travel to an environmentally friendly bed and breakfast — in rural Vermont, or in the Caribbean — and leave worries about the work week, as well as about environmental waste, behind in the big city...Read More.
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PAII People: Member Kudos & New Members

Member Kudos
Thanks to the following members who referred a new member and received two FREE months of PAII membership as part of PAII's "Member-Get-a-Member" program:
Doug Breitling from Arsenic & Old Lace B&B in Eureka Springs, AR who referred Aspiring Innkeeper Mariesa McNeil from Oklahoma City, OK

Marti Mayne from Maynely Marketing in Yarmouth, ME referred Stan Rosen from the Hampton Terrace B&B
in Lenox, MA

Monique Greenwood from the Akwaaba Mansion in Brooklyn, NY referred Aspiring Innkeeper Eartha Robinson from New York, NY.

Congratulations to the following aspiring innkeepers who have joined the ranks of B&B owners!
Bert & Rich Hurst, Hurst House Bed & Breakfast, Ephrata, PA

New Vendor Members
Forfeng Designs
Heather Turner
P.O. Box 352
Bradford, NH 03221
Phone: 603-938-2433
http://www.forfengdesigns.com and http://www.forfeng.com
forfengdesigns@tds.net
Forfeng Designs has a 20 year background in the restaurant & hospitality business.
Web Design, custom email newsletters, logos, graphic design, commercial photography,
20% discount to PAII members on rack card design.

Wowi Zowi Productions
Roby & Carolyn LaPorte
208 Avenida Sierra
San Clemente, CA
Phone: 949-369-1270
Fax: 949-492-4463
www.wowizowi.com
info@wowizowi.com
Wowi Zowi Productions is a full-service company offering custom website design and complete visual concept development to the hospitality and leisure industries and beyond.

Accent Amenities, Inc.
Cynthia Clark
61450 American Lane Suite 110
Bend, Oregon
Phone: 888-382-1340
Fax: 541-382-1349
www.accentamenities.com
info@accentamenities.com
Offering full line of guest amenities, including our ESA- Environmentally Sensitive Amenities line and AMBR SPA green tea collection. Always in Stock, no minimum order, immediate shipping, PAII members receive 5% off all items.

Reservations 5.0
Linda Pitts
Glendale, AZ
Phone: 623-217-2167
Fax: 419-821-3035
www.compu-reservations.com
info@compu-reservations.com
Reservations software for Mac and Windows allows for an unlimited number of rooms with no monthly fees. Integration with Webervations and MYOB accounting.

Iveta Gourmet Inc.
John Bilanko
360-C Coral Street
Santa Cruz, CA 95060
Phone:831-423-5149; toll-free 877-712-2777
Fax:831-423-5169
www.iveta.com (retail); www.sconecentral.com (wholesale)
iveta@iveta.com
Creators of award-wining scone, muffin, biscuit and cupcake mixes in retail and foodservice packaging; distributor of US made organic jams and fine English jams, curds and clotted cream. 5% discount to PAII members on orders of $100 or more (use coupon code PAII)

Babymoon Guide
Lisa Petrocelli, Owner/Publisher
2674 Raymond Way
Allentown PA
Phone: 610-530-2683
Fax: 610-530-2683
www.Babymoonguide.com
Lisa@Babymoonguide.com
A travel guide and resource for expecting couples. Ask about our
babymoon package listing special for PAII members.

Professional Innkeepers Group
Lou Anne & Bill Tanneberger
2151 So. Hwy 309
Paris, Arkansas 72855
Phone: 870-615-1080 or 0032
www.pro-innsitter.com
lou_tann@yahoo.com
10+ years of owning/operating B&B's, along with a passion for creating a quality experience for guests, make us a natural choice to care for your B&B.

New Members
ARKANSAS
Courtney Madden & Natalie Garrison
Elements of the Ice House
Fayetteville
www.elementsoftheicehouse.com

CALIFORNIA
Geary Boedeker
The Lodge at Pine Cove Bed and Breakfast
Idyllwild
www.thelodgeatpinecove.com

John & Melanie Gideon
Captain's Inn at Moss Landing
Moss Landing
www.captainsinn.com

CONNECTICUT
Kim Wanamaker
Green ROCKS Inn, an eco-friendly B&B
Ridgefield
www.greenrocksinn.com

Aspiring Innkeeper
Jason Crandall
East Haven

DISTRICT OF COLUMBIA
Courtney Lodico
Woodley Park Guest House
www.woodleyparkguesthouse.com

Laura Saba
Embassy Circle Guest House
www.embassycircle.com

GEORGIA
Aspiring Innkeeper
Chuck Cody
Deluth

MASSACHUSETTS
Ruth & Freddy Riley
Honeysuckle Hill B&B
W. Barnstable
www.honeysucklehill.com

MISSOURI
Julie & John Rolsen
Garth Woodside Mansion
Hannibal
www.garthmansion.com

NEVADA
Leslie DiCarlo & Lyn Vander-Handen
The Springwater Inn
Saratoga Springs

Leisa & Pat Findley
Edith Palmer's Country Inn
Virginia City
www.edithpalmers.com

NEW MEXICO
Ernest & Alice Kee
Casa Blanca B&B Inn
Farmington
www.casablancanm.com

NEW YORK
Kirk Nichols
Brunswick Bed and Breakfast
Saratoga Springs
www.brunswickbb.com

F. Edward Devitt II & Catherine Pavich
Academy House Inn & Spa
Montgomery
www.academyhouseinn.com

NORTH CAROLINA
Dede Walton
Blueberry Villa & Banner Elk Winery
Banner Elk
www.blueberryvilla.com

TENNESSEE
Tifton & Janice Haynes
Creekwalk Inn at Whisperwood Farm
Cosby
www.creekwalkinn.com

VIRGINIA
Teresa Bonifant
Country Villa B&B, Inn & Day Spa
Virginia Beach
www.countryvillainn.com

Linda Mayhugh
Elk Valley Guest Farm
Skamokawa
www.elkvalleyguestfarm.com

Betsy Schultz
Tudor Inn
Port Angeles
www.tudorinn.com

Aspiring Innkeepers
Alyssa Arley
Marysville

WYOMING
Paul & Lynn Montoya
Vista de la Luna B&B
Cheyenne
www.vistadelaluna.com

Aspiring Innkeeper
Kathy Williams
Gillette

innkeeping is published monthly. Annual subscription is included in the price of membership.

Editorial Staff
Jay Karen, Karen Hudgeons, Ingrid Thorson, Carol Edmondson, Michael Swain

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 innkeeping, please contact innkeeping’s Editor-in-Chief, Laura Middleton, at 856.310.1102 or laura@paii.org.

Advertising Rates & Information
Monthly banner 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