Electrolux recently held a culinary immersion event at the Culinary Institute of America, Hyde Park, New York, where Electrolux equipment is installed throughout the facility. Approximately 30 restaurateurs, designers, and culinary professionals attended the twoday event, hosted by Executive Chef Sean Lucas, Marketing Director Scott Applebee, and Product Manager Francesco Maso.

The event began with an overview of Electrolux’s long history and global presence. This expertise is particularly significant for North American hoteliers opening and running global operations. Electrolux emphasized its position as “an innovative leader, not a price point competitor.” The company also touts reinvestment of 7 percent of its earnings annually into product R&D. Applebee says that figure “is significantly more than the typical R&D investment of 2 percent.”

Another highlight was Maso’s presentation on low-temperature cooking capabilities. An interactive comparison chart was used to illustrate the annual savings in meat and vegetable shrinkage as well as labor costs. The comparison was made between a traditional range, a convection oven, and the Electrolux air-o-steam™ combi with low-temperature cooking capabilities. The resulting savings conclusions were remarkable: approximately $266,000 over a traditional oven and $114,000 over a convection oven.

Afterwards, guests migrated to the kitchen to see the products in action. Electrolux placed two of its high-speed combi ovens, the air-o-steam™ and airo- speed™, side-by-side. This configuration showcased the extra power of the air-o-speed™, but the lower-cost air-o-steam™ option gave attending operators a choice of two price points for their budgets. Within the adjoining units, identical whole chickens were cooked. The birds from both units turned out well, except that the air-o-speed™ finished significantly faster, about 30 minutes ahead of the air-o-steam™. Time is money.—JMW

The J.M. Smucker Company offers information about the Smucker Foodservice family of brands— Smuckers®, JIF®, Crisco®, Dickinson’s®, and PlateScapers®—on the Smucker Foodservice website. Log on to www.smuckerfoodservice.com to access product information and recipes. Take advantage of the online caddy ordering process and order Smucker’s and Dickinson’s branded caddies with the click of a button ...

DayMark® Safety Systems’ Food Safety and Labor Law Posters reinforce critical messages and procedures central to any foodservice operation. The posters illustrate 16 different food safety topics, which are part of DayMark’s education and training programs, and are designed for prominent display throughout foodservice kitchens to reinforce essential messages and procedures. Some of the 16 topics include: Seven Principles of HACCP; Food Rotation (First In, First Out Method); Separate, Don’t Contaminate; and Proper Food Storage. OSHArequired Labor Law Posters also protect the rights of employees by informing them of their liberties, including minimum wage, Equal Employment Opportunity, and the Employee Polygraph Protection Act. If these posters are not displayed or the information is outdated, foodservice operations will incur fines as a punishment for failing to comply with federal laws ...

The American Culinary Federation, headquartered in St. Augustine, Florida, announces that it has chartered the Northwest Arkansas Chefs Association (NWACA) as its newest chapter. Formation of the northwest Arkansas chapter was approved in April by central regional VP David Russell. The group will be led in its inaugural year by Pamela Lewis, senior corporate chef for Tyson Foods, Inc. Lewis will have responsibility for membership and professional development for the chapter, as well as representing northwest Arkansas at the ACF national convention in Orlando later this year. The American Culinary Federation is the nation’s premier professional chef’s organization. With more than 18,000 members in 240 chapters across the United States, it is recognized as the authority on cooking in America. The group’s mission is to make a positive difference for chefs through education, apprenticeship, and certification ...

Trendy bars and lounges are popular venues for getting together with friends to enjoy good food, drinks, and conversation after a long day or to kick off the weekend. These social gatherings are the perfect setting for Perrier® Sparkling Natural Mineral Water and its “ier” brand campaign designed to generate a new audience of Perrier beverage users. With the highest consumer brand recognition of any sparkling water product, Perrier® Sparkling Natural Mineral Water features a brand campaign focusing on the “ier” in the word Perrier to create a refreshing twist to the brand’s traditional image. Targeted for young adults age 25–34, the brand campaign incorporates the idea that everything is more invigorating and fun with Perrier. Using creative caricatures and descriptive words like crazy, risky, or sexy, these regular actions become more exciting with Perrier. “Creating an innovative twist to regular words that end in “ier” positions Perrier as a fun drink choice at the bar,” says Stacy Roth, marketing manager for Nestlé Waters North America ...

Jack Scott and Todd Griffith have been promoted to the positions of VP, sales and marketing for Alto-Shaam. In these new positions, both men will assume joint responsibility for the direction, growth, and development of Alto-Shaam’s domestic business portfolio in addition to the company’s strategic planning and marketing initiatives. Jack Scott graduated from Ohio State University and migrated to Australia, where he was instrumental in the successful launch of Alto-Shaam products in the Australia/Pacific Rim Region. He returned to the United States in 1998 as Alto-Shaam national accounts manager and western regional sales manager and most recently held the position of national sales manager. Todd Griffith, a graduate of the University of Nevada, Las Vegas, has a diverse background in the foodservice industry including culinary, hotel, and food and beverage operations to national sales management positions with nationally branded food processors and commercial foodservice equipment manufacturers. He is a long-time veteran with Alto-Shaam and has held positions with the company including regional sales manager and national sales manager for the eastern United States ...

Philip R's Frozen Desserts, makers of fine ice cream and sorbet products, was selected to create a special dessert for Disney’s Epcot International Food and Wine Expo 2007. Philip R's worked closely with Epcot’s Chefs de France to create a dessert that would complement an exciting menu of food and wine. Philip R’s (www.icecream-desserts.com) prides itself on being able to work closely with chefs to create a signature dessert and also put concept desserts into production to serve large events ...

Heidi Niesen is the new national sales manager for the hospitality division of SICO America Inc. Niesen started her career with SICO America in 1994 as a receptionist, moving a few months later to the customer service department. In 1997, she joined the sales department as direct marketing representative and was later promoted to manager of the direct sales division. In 2006, she became the regional sales manager for the hospitality division, responsible for the Upper Midwest Region ...

Carr’s Crackers announced the winners of the Make It Special recipe contest. Andre Alban, a chef at Mercy Manor North nursing home in Ft. Lauderdale, won the grand prize for his Torta Rustica, a recipe combining Italian flavors with two varieties of Carr’s Crackers—Croissant and Poppy & Sesame—to create the crust for the dish. It is then topped with fresh spinach, a variety of Italian herbs, fresh parmesan, and goat cheese. Alban’s efforts earned him a four-night/five-day trip for two to the Coventry Food Festival in England (approximate value $7,000), held in June 2007 ...

For leading chefs from the Washington, D.C.-Mid- Atlantic region who rallied for the Fourth Annual Chefs on Bikes tour on June 26, the 100-plus mile motorcycle trek across the Virginia countryside offered an exhilarating way to network with culinary colleagues—and an opportunity to make a major contribution to Share Our Strength (SOS). More than 60 chefs and culinary professionals participating in Chefs on Bikes 2007 (www.chefsonbikes.com) raised funds for the SOS campaign to end childhood hunger in America. This year’s ride grossed more than $50,000 for the charity, bringing the total for three rides to nearly $100,000. “Chefs on Bikes is gaining momentum around the country, attracting wider support for the chefs and their efforts for Share Our Strength. It’s heartening to see the continued commitment from hospitality professionals,” says Scott Hamberger, managing director at Fortessa, the tableware company that produces and coordinates the event for SOS. Hamberger is a co-founder and presenting sponsor of the event, with Jean-Philippe Krukowicz, a former chef who now heads Kruko, a Washington, D.C., foodservice company. Each year, chef-riders are supported by donations from friends and sponsors, including customers at their restaurants, which—along with fees from riders—are distributed by SOS for its many communitybased programs ...

The fastest-growing ethnic menu segments in foodservice count on their unique flavors for success. All of these segments benefit from the extra flavor of dark meat cuts from Butterball® turkey. “Cuban, South American, and Mexican cuisines are some of the hottest segments in foodservice. All celebrate the extra flavor, versatility, and healthy positioning of dark meat turkey,” says Jack Civa, Butterball Foodservice director of marketing. Harrah’s Casino in Las Vegas recently added a Pavo dish to its menu. And Butterball reports they are assisting other operators and chain restaurants in their menu development efforts using cuts of thigh and leg meat. CONTACT:

William G. Gisel, Jr., president/CEO, Rich Products Corporation, announced the following leadership appointments: Ted Rich promoted to president, foodservice division, North American Business Group (NABG); Wendy Barth appointed senior VP, marketing and research & development, International Business Group; Dinsh Guzdar promoted to VP, marketing, foodservice division, NABG; Chris Tirone promoted to director, toppings, icings & beverages, NABG ...

Structural Concepts, a leader in the design and manufacture of refrigerated display cases, announced the addition of Clark, Malone & Associates to their foodservice rep force. Robert D. Clark and Jack R. Malone have extensive experience in the foodservice industry and a thorough understanding of merchandising displays. Clark, Malone & Associates will represent the state of Wisconsin (with the exception of LaCrosse) and the Upper Peninsula of Michigan.

THE NEXT BIG TRAVEL OPPORTUNITY
Companies seeking the next big travel opportunity must explore the groups and meetings arena, according to a report published by PhoCusWright Inc.This complex but steady marketplace, valued at over US$164 billion in the United States alone, is one of the next frontiers and key competitive areas for e-commerce and one of the last major revenue streams to move online. The U.S. groups and meetings marketplace is projected to reach $175 billion by 2008, with travel (air, hotel, car rental, ground transportation, cruise, and tour) representing 54 percent of the total, according to PhoCusWright’s Groups and Meetings: Market Opportunity Redefined. Non-travel expenses (e.g., meeting rooms, catering) represent the remaining 46 percent. By 2008, 41 percent of all groups and meetings travel revenue, or $39 billion, will be booked online. But the online opportunity will be even greater for small leisure gatherings (under nine rooms), a segment that falls outside of the traditional “group” definition. Including family reunions, weddings, and religious groups, it will have online penetration of 53 percent by 2008, nearly three times the rate of larger leisure groups.

Travel companies cannot afford to sit on the sidelines taking a wait-and-see approach to the groups and meetings opportunity, according to the report. Suppliers must automate their distribution network and supply chain supporting groups and meetings or risk ceding control of this space to competitors and/or new entrants. Groups and meeting inventory and rates must be centralized and well-integrated into other core systems, including hotel property management, revenue (yield) management, central reservations, customer relationship management, e-commerce, and dynamic packaging.

OTHER KEY FINDINGS

• Smaller, simpler groups and meetings are on the rise in both the leisure and corporate segments. Because these tend to have fewer variables, they can be moved online with the entire business being transacted without the need for a request for proposal (RFP).
• Components of large meetings will continue to move online to achieve efficiencies and empower or off-load tasks to planners and attendees.
• The rise in new market entrants and efforts by established players to automate portions of the groups and meetings lifecycle will help draw attention to the technology tools, educate the marketplace, and encourage people to book electronically online.

The report elaborates on these key market trends, opportunities, and overall estimates and forecasts, and describes how migration to an online world will evolve. The report puts the groups and meetings market into context by taking into account where the industry has been and is headed and provides strategies and pragmatic tips to help companies determine how best to plan for the future. An executive summary for Groups and Meetings: Market Opportunity Redefined is available for your review. CONTACT: www.phocuswright.com

2007 TRENDS IN THE HOTEL INDUSTRY REPORT
In 2006, the average hotel manager in PKF Consulting's 71st Trends in the Hotel Industry survey achieved a 13.3 percent gain in operating profits, the third consecutive year of bottom-line increases in excess of 10 percent. Favorable supply/demand conditions allowed these operators to enjoy an 8.2 percent jump in revenues for the year. However, management continued to struggle with escalating costs. Hotel operating expenses grew 6.3 percent in 2006, the third consecutive year of expense growth at nearly twice the pace of inflation.

These findings are based on the 2007 edition of Trends in the Hotel Industry. To monitor lodging industry revenues, expense, and profits, PKF Consulting has collected and analyzed U.S. hotel operating statements since 1936. This year’s report is based on a sample of over 5,000 full-service, limited-service, resort, allsuite, and convention properties located throughout the nation.

HIGHLIGHTS
Revenue: An 8.3 percent gain in average daily room rates was the main driver of the 8.2 percent increase in total revenue. Concurrently, occupancy rose just 0.4 percent. The net result was an 8.8 percent gain in rooms revenue, or RevPAR. Food and beverage revenues grew 7.1 percent, while sales in other operated departments (gift shop, golf, spa, movies, parking etc.) increased 5.9 percent. On the negative side, telecommunications revenue declined (-5.5 percent) for the sixth consecutive year.

Expenses: Measured on a percentage basis, the two expense items that increased the most from 2005 to 2006 were management fees (10 percent) and franchise fees (9.5 percent). Since these fees are typically charged as a percentage of revenue, the sharp increases were attributable to the strong gain in revenue. Utility (7.3 percent) and insurance costs (9.5 percent) are two expense items over which management has limited control that grew significantly in 2006. For the year, hotel labor costs increased a relatively modest 4.8 percent.

Profits: With revenue expanding at a greater pace than expenses, hotel operating profits increased 13.3 percent in 2006. Full-service (15.9 percent) and allsuite (15.2 percent) hotels achieved the greatest gains in profits among the five property categories covered in the survey. Limited-service and convention hotels saw their bottom-lines surge by 10.8 percent, while resorts achieved a profit increase of 9.6 percent. In real terms, 2006 unit level hotel profits were 20.9 percent behind those achieved in 2000.

MODERATION IN THE FUTURE
In the July 2006 issue of Lodging magazine, PKF Hospitality Research forecasted revenue growth of 7.6 percent for 2006, along with a 14.9 percent gain in profitability—pretty close to the results that were actually achieved. Looking toward the end of 2007, the forecast calls for a 4.7 percent increase in revenues and a 6.5 percent boost in profits. For reference purposes, the long-term (1960–2006) average annual change in revenue is 4.5 percent and 4.7 percent for profits. As history has proven, the lodging industry is cyclical, and performance will eventually revert to the mean.

To view the full results of the 2007 Trends in the Hotel Industry survey, purchase a copy of the report from www.pkfc.com. Or call Claude Vargo or Josh Malnight at 866-842-8754.