Business & Finance

RLHC Will Not Conduct QA Inspections During 2017 AAHOA Convention

Hotel owners encouraged to take advantage of event's vast educational & networking opportunities

SPOKANE, WA. February 22, 2017 — RLHC (Red Lion Hotels Corporation) (NYSE:RLH) has always stressed ongoing training, education and networking to its franchisees and regularly sends a contingent of corporate team members to important industry events that offer these opportunities.

RLHC will be attending the 2017 AAHOA Convention & Trade Show, scheduled for April 11-14 in San Antonio, Texas. In fact, RLHC feels so strongly about the event that it has opted to not conduct any quality assurance inspections that week to allow its hotel owners the opportunity to attend, focus on the conference, and learn ways to improve operations and drive revenue to their properties.

The convention will showcase nationally known guest speakers, incredible entertainment, educational workshops featuring industry leaders, and over 400 hospitality-related vendors offering the industry’s very latest products and services.

“RLHC is a long-time sponsor of AAHOA and appreciates that the organization shares the same values that we do. Therefore, our operations team will halt all inspections that week so our hotel owners can immerse themselves in the excellent educational and networking opportunities that AAHOA provides,” said RLHC President & CEO Greg Mount.

"We value RLHC as a Select Brand Partner and industry ally," said AAHOA President and CEO Chip Rogers. "We are immensely grateful on behalf of our RLHC owners for this opportunity to focus on getting the most out of the AAHOA convention."

RLHC recently announced that its hotel owners are eligible for a free 2017 new AAHOA membership. Members have access to exclusive discounts on products and services, educational resources and over 170 networking and professional development opportunities.

To learn more about franchising with RLHC, visit franchise.rlhco.com.

About RLHC

Red Lion Hotels Corporation, established in 1959, is an international hospitality company primarily engaged in the franchising, management and ownership of upscale, midscale and economy hotels under the Hotel RL, Red Lion Hotels, Red Lion Inn & Suites, GuestHouse, Settle Inn, Vantage Hotels, Americas Best Value Inn, Canadas Best Value Inn, Lexington by Vantage, America’s Best Inns & Suites, Country Hearth Inns, Jameson Inn, Signature Inn and 3 Palms Hotels & Resorts brands. The company also owns and operates an entertainment and event ticket distribution business under the brand name TicketsWest. For more information, please visit the company's website at www.rlhco.com.

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.