Testimonials

Dr Gerry Allison, Wimberley Allison Tong & Goo (WATG)
Dr David McMillan ,The cloak of Doctorship is not a one size fits all type of garment. Only someone who has proven to be exceptional in his field is fit to wear it. You, David, are most certainly the right size. I am honoured to be your tailor. Congratulations and thank you for your wisdom and friendship.
Linked In. Top 1% searched in 2012 amongst the 200 million members
David McMillan is amongst the Top 1% searched in the 200 million member Linked In Network. Now if he can just get his Twitter Followers to ramp it up at @hoteldeveloper he can start to lay claim to really being connected!!
Jeff Weinstein, Editor In Chief, Reed Business Information, a division of Reed Elsevier Inc
“David is a seasoned and affable hotel professional with outstanding contacts around the world. He has a very strong grasp of both the operational and investment side of the hotel business and was a great ambassador for the business while president of the International Hotel & Restaurant Association.”
Camille Ducharme, Director of Operations and Assistant Manager, Commonwealth Hospitality Ltd.
“An authority in the hospitality industry, David is a natural leader who relentlessly achieves target objectives through strong personal relationships without compromise. His vast global experience in all aspects of the industry make him, without doubt, a business partner of choice.”
Gary Dodds, Regional VP Human Resources - United Kongdom, Ireland, Middle East & Africa's 82 hotels, Marriott Hotels International
“I had the pleasure for a number of years recently to serve on the International Hotel Associations HR committee, which David chaired. He was a passionate, direct leader and adept at getting the best out of people for the association and industry; encouraging support for those in other countries most needing help. He was also a powerful advocate of the industry's opinions with government bodies in each country, with global associations who could effect our industry and on consultation committees who could impact our industry. Great focus and professionalism.”
Alan Orlob, Vice President, Marriott International
“David was extremely helpful in organizing a task force to deal with crisis management in the hotel industry when it was most needed. His organization and public diplomacy skills were assets that helped to bring a diverse group of people together. I am happy to recommend him.”
Hiran Cooray, Managing Director, Jetwing Hotels
“Within a very short period of time, David was able to win the hearts and minds of members of our association with his focus on reaching out to all of them. He had patience and the skills to handle the many demands of the members, while having his long term plan to take IH@RA to greater heights. I wish he was allowed to stay on for a few more years” http://www.jetwinghotels.com
Paul Moxness, VP Corporate Safety and Security, Rezidor Hotel Group
“David facilitated the creation of a global council for safety, security and crisis management for the hospitality industry that brought together a panel that cooperated on these important issues at a critical period in time. I found David to be an excellent communicator who was well-connected, well-organized and an extremely pleasant person to work with. I highly recommend him.”
Michael Hirst. CB Richard Ellis. Former President Hilton International
"I do believe your stewardship of the IH&RA has made a considerable impact on its good standing and substantial progress achieved to make it a meaningful and influential organisation."
Peter Yesawich
"You represented the Association in a very professional and persuasive manner, and I suspect your talents will be missed greatly."
Ruud J. Reuland, General Director, Ecole Hoteliere de Lausanne
"I thank you personally for all your efforts to bring education and industry together: you had in my opinion a great vision."
Santoso Hanitijo, Vice President Jardin Sinomonde
"I was most impressed with their ability to work with owners of different nationalities while maintaining a high standard of hotel management."
Mr Curt R. Strand, Senior Consultant, American Express Bank
"I have the highest regard for your qualifications in large, upscale hotel operations. I can also attest to your high ethical standards and professionalism."
Juergen Bartels, Chairman WESTIN Hotels & Resorts
"It is unusual when people of this high calibre get together to form a management company. Westin Hotels & Resorts would be very pleased to work with them to manage a high quality Westin Hotel or Resort"
Ken Hine, Former Pres & CEO, AH&LA and IH&RA
"It is rare to fine this blend of experience and focused skills brought together in one company. The combination presents a set of resources which are hard to duplicate"

HOSPITALITY FOR DRIVERS, RIDERS & PEDESTRIANS. SHALL WE DANCE?

MAKING A LIFE OUT OF HOSPITALITY IN HOTELS, RESORTS AND INNS GIVES ME THE ABILITY TO SEE HOSPITALITY DEMONSTRATED EVERYWHERE, OR NOT.

All of us drive, ride a bike or walk. Are we demonstrating to the world our hospitality skills or our ability to dance, or are we letting our rudeness just hang-out? I am shocked by the total lack of 'politesse' in the developed world.

Driving a car is no excuse for not demonstrating politesse.... or dancing instead of barging. In fact there are all sorts of ways that one can say 'thank you', 'you are so kind' or '....after you' .............unless you have tinted windows which is the motorised version of a burka. Its not illegal, it has a use for the user but it is not exactly very social.

When I was reinventing hospitality at Cirque du Soleil, the opportunities for entertaining touch-points were described as winks, or moments when an entertaining, amusing, eye catching thing happens but is not a major event. It is not thrown at you, it just catches the eye. This opportunity exists while driving, biking and walking.

Barging is charging by baffoons. Charging is the act of moving forward regardless of what's in your way. Barging is the same thing, I think. You can barge in a car, on a bike or on foot.

Riding a bike is another opportunity to dance. The right place for a cycle is on the road, either on the right or on the left, not both and never diagonally, regardless of where you are going or who you have seen. The side-walk is for walking, it is not a side-cycle. The cross-walk is a for walking it is not a cross-cycle. Opportunities abound for a gesture of communicating 'after you' or 'thank you'.

Walking is also an opportunity to dance ..........and to show hospitality to those around you and requires just as much anticipation, braking, accelaration and positive gestures of communication as one would use in a car, truck or on a bike. However, how many times am I leaping out of the way of a group of pedestrians taking the whole sidewalk or dodging rolling suitcases adjacent to the walker.

Umbrellas talk as well. Umbrellas that raise up when passing oncomers say `let me shade you a bit`, 'I really care for your wellbeing'. Those that charge forward with no dip left or right are expressions of beligerance, dangerous to the eyes and menacing expressions of ME!

The signs for communication are plentiful and the tools of our anatomy that can be used include the eyes, the mouth, the head, the arm, the hand, the foot and the brain. If any of my readers are missing any one of these, the chances are that one of the others members of their anatomy will compensate. There are other tools that we can use to express our emotions which include the lights, the horn and the bicycle bell.

Here are my top ten ways to move about town hospitably.

Hold the door open if anyone is following you, even if it is an extra few seconds. Allow them through first. The 5 seconds you invest are not wasted
Lift one hand, fingers together and straight.... in thanks for a vehicle that has pulled over to allow you to pass. It costs nothing and creates a pleasant after-taste.
If walking or biking with another person, fall into single file when passing others. Eye contact and smile while passing is also rewarding. It is neighbourly and everyone does it in the countryside.
Flash your lights at night to signal a vehicle from behind to pass. It's just a common courtesy.
While biking, use hand signals for turning. The life you save may be your own. The signal you send also reflects well on all bikers.
When walking on a side street, 'good morning' everyone!
Hold the elevator for anyone in sight.
In an elevator, say something!

In most developing countries, the horn is their voice. It is used as a language and it is different from Delhi to Dakar.

One small, short beep can mean
1. Hi, I'm here and want to pass.
2. Thanks!
3. I'm passing you but it looks safe to me.
4. Hi my friend, can't stop but Hi anyway.
Slightly longer but after a short beep can mean,
1. I'm still here and waiting to pass. Help me!
2. Move over please, you're in the middle.
Long and persistent says,
1. Get out of the way, you are being unreasonable.
2. We won the match! We are the champions.
3. I'm coming through your village and you are on the road, please jump if you value your life.
4. Goats, get out of my way!

In the developed world we have not learned to speak with our horns. Most of the time it can be interpreted as,

You cut ME off and I am about to slam into you, you silly fool.
What kind of crazy driver are you, jumping in front of ME like that.
That's MY parking space!
I am so frustrated by your driving, this is my only form of release.

All of this to say that life is or should be more about us than me, more about you than me and how can I make your day better because in return, you will make my week!!

Posted at 02:20 PM in MANAGEMENT | Permalink | 0 Comments

DEVELOPING A HOTEL FOR DUMMIES

MOST GREAT HOTELS ARE DEVELOPED BY AN EGO. MOST HOTELS ALSO BECOME PROFITABLE AFTER TWO OWNERS. THE FIRST TWO GO BANKRUPT.

This is no secret. This is taught at hotel school except most who actually build these things don't check with us!!

How can we save these 'dummies' and guide them in the right direction? We can help them. There are many of us who can assist these 'Dummies' from making those ridiculous decisions from the heart and those of their families...and then lose the family fortune.

It is a glamorous business for the operator, the client and the third owner. For the 'Dummie' whose idea it was to build it in the first place, it is a headache. In fact it may ache even lower than that!

Here are the rules, basic and easy to read.

Do not decide to build a hotel, let the decision be realistically made by the Market Study.
Do not imagine a hotel or get the wife involved. This is not a heart issue.
Do not judge your future success by the difficulty of finding a table on Saturday night at the neighbouring restaurant. Restaurants lose money in all hotels.
Do not anticipate an investment from the hotel operator.
Do not think you can run it yourself.
Do plan of having 25% of the development cost ready when you start.
Do not plan on guaranteed financing unless conditions are puurrffecct!
Do plan an exit strategy. This means getting your appreciated investment out.
Do not plan on profits in the first few years even if the market study says so.
Do consult a professional. Most of us have grey hair and have made all the mistakes in the book.

Here are some of the Do's............enough of the Do Nots!!

Only if there is demand should a hotel be built.
If there is no demand, plan on creating a destination which takes huge amounts of capital and more imagination.
Be patient and realise that hotel groups want 7 basics in place before agreeing to manage it. And they do not invest!!
Nice property is not a good start. A great market is!
Huge amounts of capital is not a good start. Every penny counts in the early stages.
If you have a lot of ego, go back and read the headline.
If you are a Dummie, talk to an industry pro. We don't bite.
If you are not a Dummie, still talk to an industry pro.
It costs more to build where the labour is cheap.
The returns are greater where the labour is cheap.

There are no stock answers to hotel development questions and so you should ask as many as you want. For every question, we have several answers. Some of us will tell you what you want to hear and the rest of us are honest.

For more information, contact [email protected]

Posted at 11:21 PM in DEVELOPERS & OWNERS, DICTATORS, PRESIDENTS & PRIME MINISTERS , MANAGEMENT | Permalink | 0 Comments | TrackBack (0)

9 More Ways Restaurants Can Use Social Media

REPRINTED WITHOUT ANYONE`S PERMISSION

from HOTELS Magazine

For foodservice operators who still aren't sure how to work social-networking sites to their advantage, R&I shares a host of helpful ideas straight from the trenches.

Allison Perlik, Senior Editor -- Restaurants and Institutions, 10/26/2009

Americans have nearly tripled the amount of time they spend at social-networking sites such as Facebook and Twitter, according recent research from The Nielsen Company. In August 2009, 17% of all time spent online was spent at social-networking sites, up from 6% in August 2008. Yet even as social media’s profile continues to rise, plenty of foodservice operators still aren’t quite sure how this trend can work to their advantage. R&I offers these nine industry-specific ideas:

1. Find employees.

Posting information on social networks about available positions isn’t just easy and free; it also reaches a targeted audience of people who already are interested in your operation, many of whom likely are in the industry. “It’s more up to date than what Monster.com or other [sites] could do,” says Curtis Duffy, executive chef of Avenues at the Peninsula Chicago Hotel. Duffy recently hired some front-of-house staffers he found via Facebook. “You can constantly put it up there every hour, every day, every minute. And you're not paying anybody. And my 500 people who see it will know another 500 [they can pass it on to], and so on.”

How can you do it in 140 characters or fewer? Check out these examples of recent job-related posts on Twitter:

From Bobby Flay (@bflay): We are now hiring all staff for Bar Americain at Mohegan Sun in CT. Join us at our job fair this week.

From Michael Kornick’s Chicago flagship(@mkchicago): Getting busy! NOW HIRING: Host, bartender, AM Cleaner, Line Cook (2 yrs of fine dining exp for line cook req). Email [email protected]

From Chef Phillip Foss of Lockwood Restaurant at Chicago’s Palmer House Hilton: (@phillipfoss) Please RT. Still looking for a sous. 411 on the blog - http://thepickledtongue.com...

2. Get feedback on new menu items.

Fast-casual chain Qdoba Mexican Grill now includes input received via Facebook and Twitter in its menu research and development. Doug Thielen, manager of nontraditional marketing for the Wheat Ridge, Colo.-based company, told the Denver Business Journal that when the restaurant tests new menu items, he monitors what fans and followers say about them. “We’ve even tweaked recipes and added menu items based on feedback we’ve gotten from fans on Facebook and Twitter,” he told theJournal. “We recently put out a tweet saying, ‘Hey, guys, what would you like to see new on the Qdoba menu?’ and within 10 minutes, we had 170 suggestions.”

3. Spread good ideas throughout the restaurant system.

Social networks aren’t beneficial just for external communications. Oak Brook, Ill.-based McDonald’s Corp. connects its operators around the world through an online community called Mindshare, through which store owners share information and best practices in blog posts, wikis and threaded discussions. It's an idea that can work for multiunit concepts large and small.

4. Promote a new cookbook.

Celebrity chef Rocco DiSpirito is using Twitter to get feedback from followers on his upcoming cookbook, which will share more-healthful approaches to popular recipes. He’s asking for opinions on everything from which dishes he should include in the book to the number of calories a brownie can contain and still be considered low-cal. The new-media-savvy approach will make his cookbook more relevant and “will hopefully inspire more people to pick up a spatula,” DiSpirito told The Associated Press.

Among his recent tweets on the topic (from @roccodispirito) are:

Just got this request for new book “healthy version of beef nachos, loaded down with all the goods...cheese, sour cream, guacamole.” DONE!

Do you prefer hard or soft chocolate chip cookies?

Some of the before and afters are astonishing, like chicken & dumplings b4: 845 cals/after 288 per portion, fried chicken b4 905/after 195

Would you prefer a brownie with low fat or low sugar or just lower calories in general? Also how important is it to remove the white flour?

How do you feel about including healthy versions of pop sauces like tartar sauce, hollandaise, mayonnaise, blue cheese, marinara, ranch etc?

5. Encourage trial of new menu items.

After introducing its latest menu addition, SweetFire Chicken Breast, quick-service Chinese chainPanda Express offered its Facebook fans printable coupons for free entrée-sized portions. Not only did the promotion help the Rosemead, Calif.-based company drive traffic and spread the word about the new dish—about 25,000 coupons were redeemed—but also Panda received instant feedback (positive and negative) in the form of more than 100 comments from Facebook users.

6. Use employees as brand ambassadors.

Smokey Bones Bar & Fire Grill, an Orlando-based casual-dining chain, taps social-media-savvy staff members to spread enthusiasm—and information—about the brand. The company selects an employee from each of its 68 locations as a “Web host” to create Facebook and MySpace pages, as well as a dedicated Web page, for his or her location. Mark Unger, new-media creative director for Smokey Bones’ agency of record, told AdAge.com that across the Facebook, MySpace and corporate pages, the chain is adding about 2,200 followers each month.

7. Maintain a direct dialogue with customers—and reach potential new ones.

If recently named “Top Chef Master” Rick Bayless can find the time to share thoughts, menu inspirations and advice regularly on Twitter, so can just about anyone in foodservice. Frequently responding to followers’ questions and comments keeps the Chicago-based chef top of mind and offers him—and his restaurants—a whole new level of accessibility. Among recent tweets from@Rick_Bayless:

A fave dish on Frontera menu now:woodgrilled pork loin n guajillo sauce w queso anejo tamales&bacon-rstd chayote http://twitpic.com/lml87

Braised pork loin in tmtllo sauce! RT @GregLaketek RT just bought heirloom tomatillos from green city!Suggestions?! http://twitpic.com

Moist batter (like cake batter); enough fat (3 pts masa/1 pt fat RT @benmalone1908: @Rick_Bayless How do you keep tamales frm getting 2 dry?

I'll be around RT @krel69 @Rick_Bayless I'm in from Seattle and going to Xoco tonight. Will you be there? That would be too cool.

8. Update your community and customers on a variety of projects—from opening new restaurants to rebuilding old ones.

A 40-plus-year-old landmark restaurant in its hometown, Brennan’s of Houston has been closed since its building was destroyed in a fire when the city was hit hard by Hurricane Ike last September. Since May, the restaurant’s staff has been sharing the details of the rebuilding process through a blogon its Web site and regular Facebook and Twitter postings (many with photos), helping ensure that customers will be ready and waiting when its doors open once again. The latest enthusiastic updates from @BrennansHouston track the restaurant’s slow but sure progress:

http://twitpic.com/jqoie - Guys finishing the roof & framing out our beautiful new window that will be above the grand staircase!!

http://twitpic.com/imedt - Our roof steel is here!!! It'll start going up next Monday when the crane gets here!! Yeah!!!

http://twitpic.com/6xdpr - Holey patio! The guys are diggin' the foundation support holes!

9. Boost excitement—and traffic—by sharing information.

Create unique contests, coupons and giveaways; share menu inspirations; and RT (retweet) positive feedback from customers, as illustrated by these examples:

@CentroVinoteca: Our Twitter word this week also happens to be one of our weekly specials. Mention the fish "Orata" and this tweet to get a free prosecco!

@CafeBaBaReeba: Win a free Pintxo Platter by becoming a fan of Cafe Ba-Ba-Reeba! and writing on our wall "Pintxos Por Favor"!

@MonAmiGabiChi: Write on our wall your favorite soup at Mon Ami Gabi Chicago to be entered to win a dinner for 2!... http://bit.ly/pQ73K

@Boqueria: Please show some love and vote for us in @CitysearchNYC "Best of Small Plates" category!! Polls close tomorrow. http://bit.ly/3O8WbK

@urbansolace: THANKS RT @SDIndyDining Had an amazing dinner last night @urbansolace ...! Incredible food...so if you havent been there, definitely go

@provincechicago: http://znl.me/5FQ36 Chantrelles look perfect for tomorrows market menu!

@curtisduffy: Start of the new Beet dish! Now time to refine! http://yfrog.com/0r4gvj

For more on how restaurants can take advantage of social media, check out these articles:

Why Restaurants Should Get on Board with Social Media

Social-Media Marketing for Restaurants: 10 Tips

Q&A: Jackie Huba on Social-Media Marketing for Restaurants

Restaurants and Social Media: Real-World Examples

Posted at 07:54 AM in MARKETING & CREATIVITY | Permalink | 0 Comments | TrackBack (0)

What we can do for you

Co-Development
The capacity and resources, the expertise and imagination to provide the Pre-Planning of a Resort Project in 6 months followed by a period of facilitating the Financing in 3-4 months.
Global Hotel & Resort Financing
Financing, re-financing, equity or loans, construction loans, Mez-financing for major, credible hotel & resort projects between $50 and $300 million +. We work with credible sponsors anywhere in the world.
Brand Selection & Contract Negotiation
Assistance to owners who are suspicious of hotel operators selfishly selling their own brands! Providing independent, un-biased help to determine what is best for the property and the owner.
Cuba Hospitality Advisor
Strategic, practical advice on how it works regardless of which Castro is in the driving seat. How the system works now and where are the obstacles. Where do they have to make changes? Where must we adjust?
New Hotel/Resort Development
Conceptualise, Business Plan, Pre-Opening Prep & Open. Done it a few times. Should be fun. Definitely save you money. Will do it anywhere!! Well, almost!!
Manage or Plan Pre-Opening & Opening
In a bind with the manager tripping over construction, architects, management company, brand, designers and equipment suppliers. Call us and we'll put order back into the day and save you money.
Space Planning
Assist the Architect and Interior Designer to create cost-effective, user friendly, inter-active spaces in the FOH and BOH areas. The result......great savings.
Manage Your Hotel or Resort
Could mean takeover the management for a short time or a long term. Might involve managing the 'status quo' or making some improvements in quality or profits.
Development for Dummies
Assistance in taking your idea for a hotel or resort and making it a reality, if feasible.... or not.
Cuba Resort Specialist
Strategic & basic down to earth advice on Management Opportunities, Joint Ventures as well as Resort Operations & Development.
Profit Engineering or Break-even Analysis
Have never forgotten this lesson Q(P-V)=F+ Profit desired..... which has helped me re-build restaurant profits, re-position failing assets and energise supervisors, staff and management. Works for the cornerstore as well. It's fun too!
Should you develop....or not!
Too many projects go forward with support from those who will benefit without risk. The fortune that you save may be your own.
Design Resolutions
Off the Cuff resolutions that have saved 'big-time'.....from a beach solution on a rocky coastline, an innovative new design for a banquet dish to a carnival menu for a travelling circus.

Some of our Great Clients

InterContinental Dhaka Bangladesh
Assisted the government Owners of the former Sheraton Dhaka to re-position, recruit and select a new Brand/Operator. Assignment required that the iconic hotel project be rejuvenated, rooms enlarged & totally brought up to a competitive Five Star position. InterContinental was elected and the project successfully completed.
Le Meridien Hotel & Conference Centre, Oran, Algeria
Assisted Sonatrach, the largest company in Africa develop, design, brand, build and open Le Meridien in Oran Algeria through Canada's Genivar (now WSP Group) that supported the developer in architecture, engineering and project management.
Marriott Chateau Champlain, Montreal, Canada
Strategic Planning and consulting on ownership, management and strategic direction of two major full-service branded hotels in Canada including the iconic Chateau Champlain.
WSP Group Canada (formerly GENIVAR)
One of Canada's largest engineering, architectural and project management companies. About 5,000 employees, more than a hundred offices. Great hospitality projects....new builds, renovations, restorations, resorts' master-planning, re-positioning and re-branding.
University of Western Ontario (Canada)
Analysis and develepment of a Strategic Plan for the operation and financial turnaround of Spencer Hall, a hotel & conference facility co-owned by the prestigious Richard Ivey Business School and the Bank of Nova Scotia.
Hospitality Investors Group (Canada)
Takeover and management of the Hotel Constellation in Toronto. Redevelopment and planning for the repositioning and re-branding of the hotel and its convention and public space, the largest of its kind in Canada.
WHS Resources (Malaysia)
Feasibility and planning for the development of a mid-scale hotel in Shah Alam Malaysia, development of a Master Franchise for a major European chain and evaluation of resort opportunities in Malaysia.
Villa Bellevue (Mont Tremblant)
Development of plans for the owner for the renovation, expansion and re-positioning of the Villa Bellevue under a plan that involved both hotel and restaurant brands and franchises.
Thibault Messier Savard & Assocs (Canada)
Strategic Planning and consulting on ownership, management and potential opportunities of two major full-service branded hotels in Canada.
Red Deer Holdings
The pre-opening, opening, management and performance reviews of the 690 room El Senador Resort in Cayo Coco, Cuba. A strategic review and three year plan was developed & implemented.

Some Interesting People I've Met

Barry Sternlicht
The ultimate Industry leader, bright, brilliant and the founder of Starwood Hotels, Starwood Capital and, I believe, the Heavenly Bed. Decisive, incisive, innovative and probably impatient. Did it all (almost) straight out of University!!
Disco Sally
In Acapulco's disco-crazy days, Disco Sally was a a great presence with a late night party girl reputation to match. Famous from her days (and nights) at Studio 54, she became a friend and occasional dance partner.
HE Dr. Chakib Khelil, President of OPEC
A brilliant, multi-lingual businessman and charming leader. It was a priviledge to observe him in action, wasting no time at all in listening carefully and then making a well-considered conclusion.
Conrad Hilton
Introduced amongst many others on his tour of the Waldorf Astoria, where I was an Assistant Manager. Some five years later he crossed the restaurant to shake my hand and incredibly remembered my name. WOW, what a lesson!
Martin Luther King
Writing a book in the neighbourhood of Jamaica where I was a middle manager at the Jamaica Hilton, a favourite of his for a periodic lunch break....such a charming, magnetic gentleman.
The Beatles
"Sir....these boys have no money and no credit cards. Can I give them a couple of rooms". "We have a gig here tonight and we'll pay you tomorrow". I okayed the credit. They were to become regulars at my Oxford hotel in the early sixties. Scraggy hair but nice chaps. They did better than I did.
John Kennedy Jr
The young John was a frequent visitor to the Dominican Republic where we ran the Hotel Santo Domingo. John often visited me in the office when he needed the limo to get over to Casa de Campo.
Presidente Jose Lopez Portillo
During our time at the Hyatt Regency Acapulco, the Lopez Portillos were our regular guests, most often his first wife, Carmen Romano who ordered the suite and all rooms on that floor often with little more notice than 24 hours, or else! Some high level people were thrown out with little more than sincere apologies from management.
Uri Geller
The world's most famous paranormalist was our dinner guest every night for weeks when he was a judge at the Miss Universe Pageant in the Dominican Republic. The hotel lost a few bent spoons during that stay but we loved every minute of it. He even produced his girl friend's ring from her hotel room across town which magically dropped from our suite's ceiling over cocktails.
Presidente Anastasio Somoza Debayle
Although I was able to meet the 45th President of Nicaragua and shake his hand on arrival at the Hotel Santo Domingo, there were so many people around him, I did not actually meet more than his hand. Perhaps the most protected person I ever almost met.
Bob Barker
The Price is Right's famous host was the Host for the Miss Universe Pageant at the Hotel Santo Domingo. He was a lot of fun and always very professional. Heard that Bob has just retired after 50 years. Enjoy it Bob, you earned it.......plus a bit!
Cher
Wow, invited to her house party in Beverley Hills while I was trying to kick-start Frenchman's Cove hotel in Jamaica. She lives the life of her Show at home too!!
Julie Andrews
Friend of the family, in fact married my cousin, Tony. Such a wonderful, warm person who I caught up with again last year in a Disney event at the World Travel & Tourism Council conference in Washington DC. My Chinese dinner companions nearly 'wet themselves' with joy!!
Peter Lawford
Member of the Sinatra ratpack and periodic and regular resident of the Savoy Hilton where I got to know him well. Reputed to polish off his full-bar that had a $600 value in the early 60s in his first night. Doesn't sound like much now!!
Isadore (Issie) Sharp
A more gracious individual I am unlikely to meet. He called me virtually every day (in the mid 70s)! I had opened the first purpose-built Four Seasons in the world and he was interested in our progress each and every day. His personal taste drove the standards of design and service and I imagine still does, strongly supported by his wife, Rosie.
David Ben-Gurion
Israel's founding father and First Prime Minister and First Defence Minister of the State of Israel...... a great guest at the Holiday Inn Toronto Downtown and so easy to talk with.
John Scarne
Casino co-operator at the Curacao Hilton where he became a close friend. Wrote the book to which Casino Managers stick closely. The greatest card manipulator in the world, advisor to the US Government and the Mafia......at the same time. Author of "the Odds Against Me".
Sammy Davis Jr
Invited backstage to his Philadelphia pre-Broadway Show, " where I also met the late James Brown. Sammy was the same off-stage as he was on......an absolute unadulterated scream!!
Zsa Zsa Gabor
Permanent Resident of the Savoy Hilton New York who begged to attend one of my parties that she heard me organising from the back office while she played with her safety deposit box. Needless to say my guest was a great hit!!
Wayne Gretzky
The Great One.....Fun-loving Prince Charming who hosted an annual Charity Tennis Tournament to which we were invited every year.
Osmani Cienfuegos
Architect and illustrious Former Minister of Tourism of Cuba and brother of Camilo, friend of Fidel and one of the most interesting dinner-time storytellers of my career.
Ambajador (Capitan) Jose Sandino
Nicaraguan Ambassador to the DR and permanent resident of the Hotel Santo Domingo. We spent most free evenings with Jose. He loved his "Something Special" scotch and his tempestuous route to becoming 'persona non grata' in Nicaragua was fascinating.
Harry Belafonte
At the Jamaica Hilton in the mid 60s, he spent an interesting few days when he gained a dubious reputation from the Jamaican staff for being stand-offish!!
T.H.White
Famous British novelist and friend of the family. Spent several wonderful days with him in New York sightseeing while he prepared his US Tour for the "The Once and Future King" from whence came "Camelot". Always dressed spectacularly in tweed cape and Sherlock Holmes style hat, he walked so fast, I needed to jog to keep up!!
Fidel Castro
Such a powerful communicator whose eyes seemed to penetrate mine and burn the back of my skull as we spoke. I will never forget the experience. I imagine that he has!!
Peter Sellers
His Mum stayed with us at the Woolacombe Bay Hotel arriving with her chauffeur in high style. Peter came a couple of days later and was a wonderful guest and so human and easy to talk to.
Tony Roche
Was our travelling celebrity tennis pro at the Hotel Santo Domingo/Casa de Campo. I played a demonstration game which he played with his 'other hand', right instead of left. I hardly made one point!! Such a real sport!
Margaret Rutherford
A very regular client for lunch in the Mitre Hotel Oxford when I was Assistant Manager, often at the same time as Winston Churchill. Margaret always tipped me 'half a crown' on leaving which I promptly turned over to the Restaurant Manager.
Bob Evans
The Hotel Santo Domingo...a Charles Bluhdorn, Gulf+Western/Paramount connection of which Bob was the President. One of the most unreasonable clients in my career.
Oscar de la Renta
Designer and stylist for the new Hotel Santo Domingo which I opened. Decisive and a perfectionist. His paint colours and towel choices were as great as his 'haute couture' designs. Perhaps one of the first to see the connection between hospitality and design.
Julio Iglesias
A regular with us at the Hyatt Regency Acapulco to get away from the spotlight, becoming a close friend and fun dinner companion. Absolutely charming and according to Venice......."very good looking!!"
Petula Clark
As a Room Service waiter at the Villars Palace, I delivered her dinner every evening during her engagement. We politely struggled through in French until we both realised we were both English. It became easier instantly for both of us!!
Winston Churchill
Sitting alone at his table in the Mitre Hotel Oxford for lunch regularly, a true gentleman with everyone and a few social words for me on departure every time.

AXIS Hospitality International

Views, opinions and comments on hotels and resorts. Great advice for Developers and Landowners sometimes with a wink, occasionally cynical. Ideal for Dictators and Presidents, Mayors & Students, Bankers and Taxi-Drivers, if different.

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