Let’s Be Friends

Unions have come a long way from the clashes of Norma Rae, especially in hospitalityUnions are a fossilized and corrupt concept existing only to vacuum up dues....

Hotelier – Jim Mockford

General manager, The Listel Hotel, Vancouver You could call him the artful lodger. Jim Mockford, the 45-year-old manager of Vancouver’s Listel Hotel — known for its beautiful art...

Editor’s Page – Labour Watch

Not a day goes by we don’t hear about labour shortages wreaking havoc across several industry sectors, including the hospitality business. If you’re someone whose job it...

Superiority Complex

With sprawling new casino hotels Canadians don’t need a passport for a taste of VegasWhen Bugsy Siegel built the Flamingo Hotel in Las Vegas in 1946, Nevada...

Labour of Love

Recruiting good people is tough — ensuring they enjoy their jobs is even harder  Strictly speaking a hotel is just bricks, mortar, tile and carpet — often...

Editor’s Page – Welcome to Tomorrow

With 2007 freshly minted, hoteliers can focus on new issues. Some will be carryovers from yesterday, but the dawn of a new year means we should use...

Franchise for Sale

InterContinental Hotels Group is zeroing in on Canada, with newer, better hotels  In the years following world war ii, north america was at a crossroads. Weary soldiers...

Hotelier – Kamal Naamani

General Manager, Fairmont Dubai, UAE  It’s been another big year for oil, but then again, when hasn’t it? Lucky for select nations in the Persian Gulf basin,...

Hook ’em and Book ’em

New reservations technologies help maximize profitability  When the resort village of Whistler, B.C., opened as a winter destination in the late ’60s, families interested in booking a...

Nibble Me

Give them tapas — everyone loves appetizers for dinner  Whether they’re called tapas, hors d’oeuvres, amuses-gueules, antipasti, acepipes or antojitos, serving small, distinctive foods to discerning diners...