Inn Caring - Helpful things to know

Pinterest - Innkeepers Should You or Shouldn't You Get Involved?

noreply@blogger.com (Inn Caring) — Fri, 16 Mar 2012 00:22:00 +0000

The latest buzz in Social Media is Pinterest. There are statistics out there that indicate that it is sending more traffic to people's websites than Facebook.   I wasn't sure, but thought I should investigate this new media. I wanted to be able to give a first hand opinion as to its value.

Let's just say, I am convinced.   I have set up just a few boards in Pinterest - Inn Caring that I have been working on. One is Inn the Kitchen and the other is In the Garden.  I uploaded a lot of my own pictures. In addition, as I have found other pictures on the internet that I like, I have pinned them and added them to my boards.

The other day, I found a picture of a bright sunny daffodil on a bed and breakfast blog that I follow. I repinned the picture to my board with a comment.   Later that evening, to my surprise, I had likes and repins from people whom I didn't know.   By the next day, I had 7 likes and 8 repins as well as 2 comments which of course I answered. Does this platform work?   You bet it does! When I add pictures, I try and give a personal view of what I think about the picture or why it was something special to me. Of course, if someone does make a comment, I always answer and try and engage them in more conversation.

I have continued to pin pictures and every once in a while, I'll make a comment that I've put up new pictures to my boards on Facebook, Twitter, and Google+.

Innkeepers can take this concept and expand it in a variety of ways. You can highlight food you make, your gardens, or your rooms. You can add a board for local restaurants, local shops, places to see or events that take place in or near your area. If you do weddings or events you can post pictures showing off your facilities. The possibilities are endless.

So, if you haven't done so already, it is time to get on the Pinterest band wagon.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Service Animals and Your B&B - What you can and can't do

noreply@blogger.com (Inn Caring) — Sun, 11 Mar 2012 00:33:00 +0000

There are many Bed and Breakfast owners who think that just because they have a "No Pet" policy they do not have accept service animals in their establishments. This is not the case. A service animal is not considered to be a pet, but rather an animal that has a job to do that is necessary for the well being of their owner.    In addition, there are other bed and breakfast owners who will argue that they are a small inn (under 5 rooms) and they live on the property, therefore, they do not have to comply. Again, this in not correct.

A publication put out by the U.S. Department of Justice - Civil Rights Division - Disability Rights Section  addresses what an establishment can and cannot do. The link to the entire publication is
         http://www.ada.gov/regs2010/smallbusiness/smallbusprimer2010.htm#serviceanimals

The article covers a lot of different things, but I felt that it was important for B&B owners, managers, and interim innkeepers to see the section that specifically deals with Service Animals. I have copied the section below and underlined, and enlarged three important areas. The first is a definition of a service animal as of 2012, the second is excluding comfort or thearpy dogs from a service dog category, and the third explains the only two questions that you can actually ask a guest.

It would be helpful if there was an official certification which service animal owners were required to carry. Unfortunately, that is not currently an option.

Reprint from U.S. Department of Justice Publication: Service Animals

Often businesses such as stores, restaurants, hotels, or theaters have policies that can exclude people with disabilities. For example, a "no pets" policy may result in staff excluding people with disabilities who use dogs as service animals. A clear policy permitting service animals can help ensure that staff are aware of their obligation to allow access to customers using service animals. Under the ADA's revised regulations, the definition of "service animal" is limited to a dog that is individually trained to do work or perform tasks for an individual with a disability. The task(s) performed by the dog must be directly related to the person's disability. For example, many people who are blind or have low vision use dogs to guide and assist them with orientation. Many individuals who are deaf use dogs to alert them to sounds. People with mobility disabilities often use dogs to pull their wheelchairs or retrieve items. People with epilepsy may use a dog to warn them of an imminent seizure, and individuals with psychiatric disabilities may use a dog to remind them to take medication. Service members returning from war with new disabilities are increasingly using service animals to assist them with activities of daily living as they reenter civilian life. Under the ADA, "comfort," "therapy," or "emotional support animals" do not meet the definition of a service animal.

Service animals provide many types of assistance for people with disabilities.

Under the ADA, service animals must be harnessed, leashed, or tethered, unless these devices interfere with the service animal's work or the individual's disability prevents him from using these devices. Individuals who cannot use such devices must maintain control of the animal through voice, signal, or other effective controls. Businesses may exclude service animals only if 1) the dog is out of control and the handler cannot or does not regain control; or 2) the dog is not housebroken. If a service animal is excluded, the individual must be allowed to enter the business without the service animal.

In situations where it is not apparent that the dog is a service animal, a business may ask only two questions: 1) is the animal required because of a disability; and 2) what work or task has the animal been trained to perform? No other inquiries about an individual's disability or the dog are permitted. Businesses cannot require proof of certification or medical documentation as a condition for entry.

RESOURCES - ADA INFORMATION
U.S. Department of Justice
For more information about the revised ADA regulations and 2010 ADA Standards, please visit the Department of Justice´s ADA Website or call our toll-free number.

ADA Website
http://www.ADA.gov/
ADA Information Line
800-514-0301 (Voice)
800-514-0383 (TTY)
24 hours a day to order publications by mail.
M-W, F 9:30 a.m. 5:30 p.m., Th 12:30 p.m. 5:30 p.m. (Eastern Time) to speak to an ADA Specialist. All calls are confidential.
"Reaching Out to Customers with Disabilities" explains the ADA's requirements for businesses in a short 10-lesson online course (www.ada.gov/reachingout/intro1.htm).

ADA National Network (DBTAC)
Ten regional centers are funded by the U.S. Department of Education to provide ADA technical assistance to businesses, States and localities, and persons with disabilities. One toll-free number connects you to the center in your region:

800-949-4232 (Voice and TTY)http://www.adata.org/

Access Board
For technical assistance on the ADA/ABA Accessibilty Guidelines:

800-872-2253 (Voice)
800-992 -2822 (TTY)

Internal Revenue Service
For information on the Disabled Access Tax Credit (Form 8826) and the Section 190 tax deduction (Publication 535 Business Expenses):

800-829-3676 (Voice) or 800-829-4059 (TTY)http://www.irs.gov/

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Innkeepers - How Safe is Your Refrigerator?

noreply@blogger.com (Inn Caring) — Thu, 08 Mar 2012 22:52:00 +0000

Your refrigerator is essential to your bed and breakfast. How safe is it? The following is a check list of some refrigerator does and don’ts.

• Most importunately, the temperature in your refrigerator should be kept between 35°- 40°. The freezer should be at 0°. Refrigerator thermometers should be placed in both the refrigerator and the freezer compartments. The thermometer should be placed in the middle of the compartment for maximum accuracy.

Image Courtesy of FSIS-USDA

Cooling is lost every time you open and close the door. To maintain optimum temperature in your refrigerator, do not open doors any more than is absolutely necessary.

• Proper air circulation is essential. If the contents of the refrigerator are too tightly packed together, efficient cooling will not occur and spoilage will be accelerated. Do not block the air vents in either the refrigerator or the freezer. Additionally, the compressor unit will have to work harder to keep the optimum temperature.

• Clean the refrigerator regularly. Also, clean up any spill or leakage as it occurs.

• Consume the food prior to its expiration date. Use an indelible Sharpie marker to indicate the expiration date. This is especially important on items such as milk, cream, and cheese; which, accordingly to many health departments, should be discarded no more than a week after opening.

Image from Crate & Barrel

• Fruit and vegetables should be stored in the crisper of your refrigerator (place a piece of paper toweling on the bottom to absorb and liquid). If your refrigerator does not have a crisper, use plastic tubs (which can be found in stores like Walmart, Target or Crate & Barrel).

Fruits and vegetables breathe require air circulation. If your refrigerator has crisper drawers, this will help to prolong the life of your foods. Tupperware makes a line of containers specifically designed for the refrigerator. This line is called FridgeSmart www.tupperware.com This product line regulates the air flow needed to keep your fruits and vegetables longer. Items such as celery, carrots, cucumber, and grapes require less air flow, while lettuce, beans broccoli, spinach, asparagus require more air flow.

• While door shelves are convenient, they are also the warmest area in the refrigerator. Do not put highly perishable foods there. They are designed for condiments, soda, bottled sauces, etc. Every time the door is opened, the temperature of these products changes immediately. Be sure to check any opened containers often.

• Meat and eggs should be stored on the bottom shelf of the refrigerator. Again, place the meat products in plastic tubs. Eggs need air circulation around them. It is recommended that you not remove them from their cartons for optimum air circulation.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

What's an Innkeeper to do when they need to get away from their Bed and Breakfast?

noreply@blogger.com (Inn Caring) — Thu, 01 Mar 2012 18:08:00 +0000

When we owned our own Bed and Breakfast, there were times when we needed to get away. We had an eight room inn and sometimes we just couldn't be there. We, as innkeepers, needed time off to renew our own energy. Sometimes, a family emergency, or happy occasion, may have happened, and we wanted or needed to be away. For us, as for many other innkeepers, it was not an option to just close the doors of the bed and breakfast. Over the ten year period of time that we owned the B&B, when we needed to get away, we used the services of professional interim innkeepers to help give us some relief.

So what are professional interim innkeepers (also known as inn sitters)? They are individuals who may have owned their own inn at one time (such as ourselves), have taken classes and have done some supervised shadowing of other innkeepers, or had actual experience working at B&B's. They act as independent contractors. Many of us also belong to professional associations such as PAII or the Interim Innkeepers Network, however, these groups are not placement agencies.

Professional interim innkeepers strive to operate your Bed and Breakfast in the same manner as the owner/innkeeper does so that the Bed and Breakfast guests do not see any difference in the type of service they get. Can we be the owner/innkeeper, of course not. However, we try to come as close to what is currently done as we can.

So next time you feel that you have reached overload or you have some family matter that you want to attend, don't despair, think of us. We can help give bed and breakfast owners or innkeepers peace of mind in knowing that their revenue stream will continue and that they can get some special time away to renew and recharge their energy.

Lynda and Howard Lerner

Inn Caring

www.inncaring.com

An Innkeeper's Winter Garden To Do List

noreply@blogger.com (Inn Caring) — Mon, 09 Jan 2012 19:37:00 +0000

I know that I always look forward to Spring when I can again get into the garden and bring forth not only great looking flowers, but also herbs and other edibles that can be used in the bed and breakfast. However, in the winter and in areas where plants usually go dormant, there are still things that an innkeeper can do in their garden.

If it hasn't snowed in two or three weeks or if you haven't gotten rain, be sure to water plant beds.
Replenish mulch in any areas where strong winds or animals have created bare spots to protect the plants and their roots that are wintering over.
Make sure your tools are stored in a dry place out of natures way.
Clean all dirt from garden shovels, forks and trowels. You can even rub the metal tool heads and wooden handles with linseed oil.
Sharpen or replace any dull blades on pruning shears or loppers so that they are ready for when you need them come spring.
Review what worked in your garden and what you need to replace with something else.
If you have pots, empty out all of the used soil. Scrub the pots clean and spray with diluted bleach water. Let them dry completely. This way, they will be ready when you bring out the spring plants.
For any weeds that pop up between pavers in a pathway, pour boiling water on the weeds. Keep the kettle close to the ground so that you don't splash the hot water on yourself or nearby plants.

Happy gardening -

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

How Innkeepers Can Be Creative When Guests Have Dietary Needs

noreply@blogger.com (Inn Caring) — Sat, 17 Dec 2011 00:53:00 +0000

Over the seventeen years that we have been innkeepers, we have been challenged with many guest dietary needs. In the beginning we were frazzled. As we became more experienced, we embraced the challenge.

Several years ago we had a guest who, upon her arrival, she presented us a business card listing all of the food she was allergic to. We told her “no problem.” We were either able to change the dish we were serving to all guests, change the recipe, or make something different just for her (we could always make her an omelet).

Lately, many guests are on a vegan diet, have celiac disease (a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats), or may be both gluten and lactose intolerant.

While on an assignment in Southern California, we had a couple stay with us who were on a strict vegan diet. They were concerned as to whether I could accommodate their dietary needs. My response was…of course I can!

Did you know that most extra firm tofu, does not contain wheat (but check the back for ingredients, just to be sure), and can be used in a variety of vegan and gluten free recipes. If you crumble the tofu and season it with a little salt, pepper, garlic powder, and turmeric (the turmeric will stain the tofu yellow, and then add it to sautéed vegetables of your choice, the presentation looks and tastes like scrambled eggs. The guests were thrilled with the presentation – they even asked for the recipe.

This last summer, while on assignment at the Carr Manor (www.carrmanor.com) in Cripple Creek Colorado (www.cripple-creek.co.us), we prepared an overnight, Blueberry Strata French Toast for a Sunday morning breakfast. That afternoon, when one of the guests arrived, we were informed that his wife just found out that she had celiac disease. Being that this was a new illness, she was just learning about food she could eat. She said to just giver some fruit and maybe some eggs. I told her that I could do better that that.

I made her an individual Blueberry Strata French Toast using gluten free bread instead of French bread. She was thrilled that she could eat the same dish as her husband. She now learned that she could continue making some of her favorite recipes which require bread, but could substitute the type of bread used.

So now I come to the issue of milk substitutes. If you are looking for a product that is lactose free you can use Silk, soy milk, almond milk, or rice milk. However, if you need a product that is gluten free you are limited to Silk. I have done some research with the product Lactaid. Some people with celiac disease and/or lactose intolerance are experiencing some adverse reactions with Lactaid. I would talk to your health care provider before using Lactaid in your cooking.

Peanut and nut allergies are another situation that I will take up in another blog post. Below are some resources for you to explore if you would like more information on the things that I have discussed.

Resources

Veg Web http://vegweb.com/

Vegan Cooking http://www.vegancooking.com/

Gluten Freeda http://www.glutenfreeda.com/

Celiac Recipes http://www.celiacrecipes.net/

Howard Lerner

Inn Caring

www.inncaring.com

Handy Hints for Everyone Including Bed and Breakfast Innkeepers

noreply@blogger.com (Inn Caring) — Sat, 26 Nov 2011 05:18:00 +0000

For years, I have been a collector of handy hints. I thought that I would pass on a few of my favorites that can be used everyone, including innkeepers who are running our countries bed and breakfasts.

Instead of trying to use your fingers, or the egg shell, to separate the egg yolk from the egg white, use a slotted spoon. Gently crack an egg over a slotted spoon which has been set on top of a bowl. The white will flow through the openings, leaving the yolk intact.

Fresh flowers are wonderful to look at, but getting rid of the leftover gunk in the flower containers afterward is a pain. Once I have disposed of the old arrangement, I fill the vase with water and then drop in two Alka-Seltzer tablets. You can watch the bubbles get rid of the green grime. This is really great for narrow vases especially when you don't want to get your bottle brush full of grime.

At this time of year, it seems that the leaves on my plants get dusty. To clean the leaves of dust and dirt, I use an envelope moistener which has been filled with water. The small sponge gets into places where a big cloth or large sponge can't go.

If you have a lot of chives or scallions to chop, use a rubber band to hold them together about two inches from the bottom You can then just keep moving the rubber band up as your chopping gets closer. It will keep the chives or scallions closely held together and makes for faster and crisper cuts.

I love to recycle things and have found that old pillow cases can have a second life as garment bags for my finer clothes. These cases are breathable unlike the plastic dry cleaning bags. All you need to do is cut a small slit in the folded top edge of the pillow case so that the hanger can go through.

If you are in an area that has to dig up your bulbs and tubers to store for the winter, here is a way to ensure that you know what you will be replanting next year. Using a permanent marker, write the variety or color of the plant directly onto each bulb. Then you can store your bulbs in peat moss or newspaper in a cool dark place. When you go to plant them in the spring, you will have an easier time replanting them in just the right location.

Howard loves using Dijon or other fancy mustard's. When there is just a tiny bit of mustard in the bottom and sides of the jar, add some crushed garlic, or minced shallots along with some tarragon or rosemary. Add some balsamic vinegar and season with salt and pepper. Put the lid back on and shake real well. Then add some olive oil (3 parts of oil to 1 part of vinegar). Shake again so that the dressing is emulsified. Use over salads or as a marinade. If kept tightly stored in the refrigerator it should keep for about a week.

My least favorite pest inside of the house are ants. Winter cold will drive them inside. You can make a nontoxic repellent by using equal amounts of water and white vinegar in a spray bottle. Shake then spray in areas when ants are commonly found such as kitchen floors or the crevices in painted baseboards. You can also use the spray on patios and porches. The vinegar smell dissipates quickly.

Finally, I love eating fresh corn, but hate getting all of the silk off. Once you think you have as much off as you can, take an unused tooth brush and use the bristles to get off any stray silk threads suck between the kernels.

Hope you all have had a happy Thanksgiving. Enjoy the rest of the weekend.

Lynda and Howard Lerner

Inn Caring

www.inncaring.com

www.facebook.com/InnCaring

noreply@blogger.com (Inn Caring) — Sat, 08 Oct 2011 17:58:00 +0000

Interim Innkeeper Training at Eastholme in the Rockies Bed and Breakfast

There is more to being an innkeeper than just interacting with guests. Come find out what this exciting career field is all about.

We will be giving a hands on seminar for those who are interested in a career as an interim innkeeper or inn sitter. The class will cover the operational side of running a bed & breakfast which is owned by someone else. In addition, the class will go over setting up & marketing your own interim innkeeping business. You will have actual hands on experience at an established B&B including interacting with guests.

For more details on what is included in the class as well as class cost, please go to the Class Information tab at the top of this page.

The Class Dates will be from October 12 - 16, 2011. The class will be given at Eastholme in the Rockies Bed and Breakfast, which is located in Cascade, CO (just up the pass from Colorado Springs).

Lynda and Howard Lerner
Inn Caring
http://www.inncaring.com/
info@inncaring.com
719-685-3565

Fire building for Innkeepers

noreply@blogger.com (Inn Caring) — Tue, 13 Sep 2011 22:45:00 +0000

It's that time of year when our guests start to think of sitting in front of a nice warm fire this fall or winter as the temperatures start to drop. If we have wood burning fireplaces or stoves, we think about gathering or chopping wood and dividing it into sizes. You may have the fires all ready for the guests to light or you may provide them the materials and let them build their own.

So what type of wood do we need. An old Girl Scout saying is that wood comes in three sizes, tiny tots, kindergarten and full grown kids. This translates into Tinder, Kindling, and Fuel.

Tinder - gets the fire started and should be no larger than the thickness of pencil lead. It should be easily broken off or gathered from the ground. The wood should not be bendable but bone dry. The size should be about the width of your hand or just a bit larger. You should gather enough to fill your hands when your fingers are touched together.

Kindling - some larger pieces to build the fire up should be about the size of your thumb. The wood should be about the length of from your elbow to your index finger. You should gather enough to fill a double arm load of wood.

Fuel - wood in varying sizes from the size of your wrist to 10 inches in diameter and in varying lengths as your fireplace or stove will allow.

The one thing that you may also want to consider is fire starters. These go under the tinder and usually catch very quickly. They can be made of various homemade materials.

Cardboard egg carton sections filled with sawdust or pieces of cardboard covered with candle wax Tear apart and use as needed. You can also use dryer lint or Pistachio shells
Use pine cones covered with wax.
Newspaper twists. roll a sheet of newspaper, bend it in half, twist the ends together and fasten with twine. You may also dip the ends in candle or parrifin wax.
Cut waxed milk cartons into strips to be used as tinder in your campfire.
Stuff paper towel or toilet paper rolls with paper.
Use dried pine needles
A “twister” type of pencil sharpener is great for shaving kindling (especially if the wood is damp)
Use wooden ice cream orpopsicle sticks which you can keep in a watertight container

Once your fire is going, be sure to put a screen in front of the fire to catch any sparks that may fly. Also have a fire extinguisher in each room that has a fireplace. Put this at least 10 feet away from the fire source where you can easily reach it.

Other fire tools that should be available at each fireplace are a shovel, tongs, and/or a poker. Remember before you or your guests leave a fire alone, be sure that it is out and that any left over pieces that have not burned are are moved apart from each other.

Hope your guests enjoy sitting in front of the fire with a nice cup of hot liquid and some of your homemade goodies.

Enjoy

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Innkeeper uses 12 Herbs and Spices to add flavor to recipes instead of salt.

noreply@blogger.com (Inn Caring) — Fri, 24 Dec 2010 22:11:00 +0000

It seems that there are lots of news and magazine articles out about reducing the salt content in our diets. As innkeepers we always ask about dietary restrictions as we travel the country taking care of guests for Bed and Breakfast owners. So, how do you keep the flavor and reduce the salt? Use herbs and spices in your recipes.
The herbs and spices naturally contain very small amounts of sodium but add lots of flavor. Remember, the cheeses found in your recipes usually contain salt, so there probably isn't any reason to add any additional.

Now the herbs can be used in either the fresh or dried form. For the fullest flavor, fresh herbs work best, so, if you can, plant a small herb garden. Just make sure that the herbs are chopped finely. Some of our favorite herbs are basil, chives, dill, oregano, parsley (Italian or flat leaf), rosemary, sage, thyme and depending on the dish, maybe some mint. Any of these herbs can be used successfully in main dish egg entrées or in side dishes such as potatoes. One thing to remember is that dried herbs will give you a more pungent flavor.

Some of the spices we use are nutmeg, allspice, clove, cinnamon, paprika, onion powder, and garlic powder. If you are using the onion or garlic in dried form, make sure they are not onion or garlic salt. That would defeat the purpose of reducing the sodium content. The spices can be used either in whole or ground form depending on your recipe. We use the spices in our egg dishes, fruit sauces, side dishes and baked goods (breads, cookies, or scones). In fact, you will find that just about all of our egg dishes have at least some nutmeg.

Be creative, let your taste buds experience new flavors. It is fun to play around to find just the perfect addition to that old family recipe or to one that you have acquired from someplace else.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Innkeepers - Do you know what is stored in your garage?

noreply@blogger.com (Inn Caring) — Tue, 07 Dec 2010 20:45:00 +0000

Just heard some upsetting news about one of our clients. They had a garage fire that was a total loss. Fortunately, the B and B main buildings did not suffer any damage. However, it brings to mind the following question - Do you know everything that you have stored in your garage or for that matter in all of the rooms in your bed and breakfast?

Disaster situations happen whether they are from a fire, flood, earth movement, or wind damage. For whatever reason, you are now faced with a loss that can be devastating to your business. All insurance policies are different. However, if you can provide your insurance adjuster and agent with a list of all that has been lost, you will be one step closer to replacing those lost items and getting back to business.

A garage sometimes becomes a storage place for those things that you just can't find room for anywhere else. The items may be in plastic storage boxes (extra bedding and linens, seasonal items, decorations) but that just keeps out the dust. It doesn't save the items when disaster strikes and the items are destroyed.

Then there are the bulk items you get from the discount stores that find their way into the garage as well as supplies for your amenities. There isn't any room for all of the excess in the main buildings. Yes, it pays to buy in bulk, but when the bulk items are destroyed there is no more back up to draw from.

What about the extra refrigerator and freezer, both of which are so important to every innkeeper and usually reside in the garage. They will need to be replaced along with all of the contents inside of them. Plus don't forget that there may be an extra wash and dryer that also resides in the garage. They are a vital part of keeping the laundry flowing so that it can all get processed in a timely manner.

Finally, don't forget the items you would usually find in the garage - tools both large and small, garden items both hand and mechanical, lawn mowers, snow blowers, pool equipment, maybe even water heaters, water softeners, pool motors etc, etc. The list just keeps going on and on.

So, if you haven't done so already, be proactive. Take your laptop computer (if you have one) and set yourself up in your garage and start making that inventory now. When you have finished that large repository (and don't be surprised if it takes you a few days to get it all down) start on your kitchen next. You will be amazed at just how much "stuff" exists in an innkeeper's kitchen.

When you are finally finished with your inventory, save a copy and put it in a safe place off-site (maybe leave a copy with your insurance agent). Just be sure that you update it regularly when major changes or additions take place.

Of course, we always hope disaster doesn't strike and that the innkeeper never has to access that list. But the old Girl and Boy Scout motto of "Be Prepared" is always good advice.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Learning To Be An Innkeeper - A Success Story

noreply@blogger.com (Inn Caring) — Mon, 29 Nov 2010 00:38:00 +0000

Over the years many people have taken our Aspiring Innkeeper and Aspiring Interim Innkeeper classes. However, the student who took our Combination Class this past October was by far the best prepared and the best at follow through.

Our student wanted to eventually own her own bed and breakfast.  She had been taking business classes at a Community College and had read a number of books on running a bed and breakfast. However, she felt that she needed to take our hands on class to get a real feel for what she ultimately wanted to do. She knew that she wasn't going to be able to purchase her own bed and breakfast right now, but she could become an interim innkeeper or inn sitter in the meantime.

The student had come prepared with a whole list of questions. We told her to hold her list until the end of class, as we were sure that all of her questions would be answered.  We spent the next six days going over all of the ins and outs of running a bed and breakfast from taking a reservation to cleaning a toilet and everything in between. We also provided her with a whole list of things that she needed to do once our class ended.

At the end of the class, we went over the question list that the student had brought with her. Sure enough, every question had been answered along with a lot that she hadn't even thought about.

In the weeks since that class, she has picked her business name, registered it with the state, and is working with her accountant on setting up her business. She is practicing on the four different reservation software programs we gave her access to, and has gotten her Serve Safe Food Handling certificate.   She has been practicing the various recipes we made during class as well as others she requested from our recipe binder. She is exploring her options on choosing a website designer and knows the questions she needs to ask them.   Finally, she has made contact with a local inn, near where she lives, so that she can shadow the innkeeper and continue to improve the skills she learned during our class.

As teachers, we can provide the information a student needs. However, it is up to the student to follow through on what they have been taught.   It has only been a month and a half since that class, but her follow through is top notch. We are so proud of her.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

20 Things Needed by an Innkeeper or Inn Sitter?

noreply@blogger.com (Inn Caring) — Sun, 10 Oct 2010 19:50:00 +0000

Individuals interested in our Aspiring Innkeeper or Interim Innkeeper (Inn Sitter) classes want to consider changing careers and becoming innkeepers who either own or take care of bed and breakfasts. However, they sometimes will ask us if they have the "right stuff" to make that change. Here are some necessary character traits and abilities we feel are important for them to consider:

1.   Patience - lots of patience.
2. Be willing to always have a smile on your face.
3.   Be flexible in reacting to people and situations.
4.   A sense of humor! You have to be able to laugh at yourself and at the circumstances no matter what may have happened.
5.   Generosity - you must share your space with strangers.
6.   Empathy - ability to listen to others.
7.   Ability to say no when necessary.
8.   Organizational skills.
9.   Be computer proficient.
10. Be able to follow through on projects you start.
11. Like to talk on the telephone.
12. A desire to work long hours - be up early and go to bed late.
13. Be able to cook and serve breakfast to people who may have a variety of dietary needs.
14. Desire to make sure that everything in the B&B is perfect and ready for guests when they arrive.
15. Enjoy being a concierge and tell the same stories or give directions over and over as well as share your knowledge of the surrounding area.
16. Be willing to clean rooms with a high standard of cleanliness and the ability to be meticulous on demand.
17. Ability to carve out a niche that is unique for you.
18. Ability to self-promote - You know best what works for your bed and breakfast or for you.
19. Willingness to not have a lot of private time or to have your private time interrupted by guests.
20. Be willing to sleep in quarters that aren't anything similar to what the guests will sleep in.

If the individuals have these abilities and traits, they most likely have the "Right Stuff" to succeed as Innkeepers or Inn Sitters (also called Interim Innkeepers).

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Chocolate Lovers Delight in Oregon

noreply@blogger.com (Inn Caring) — Fri, 08 Oct 2010 23:15:00 +0000

I am a confirmed chocolateholic.   When I realized that there were two chocolate factories close to the bed and breakfast we are innsitting at, I was thrilled.   I managed to find some time to visit both places.

Dagoba Chocolate is located in Ashland, OR, just a hop skip and a jump from the Country Willows Inn.   I enjoyed the variety of flavors, especially the Lavender Blueberry Chocolate Squares.    Of course, I also managed to purchase some Chocolate Hand Cream.   It is a perfect way to satisfy my craving for chocolate. Just smell my hands and my taste buds are happy.

The other Chocolate factory is LillieBelle Farms. They are located in Central Point, OR, about twenty minutes or so from the bed and breakfast in Ashland.   You can stand behind the glass windows and watch their Chocolatiers make the different types of chocolates. This is truly an art form.

My favorite was their Chocolate Lavender Caramels - Lavender infused caramels topped with Fleur du Sel salt. What a combination of tastes. My other favorite was their handmade Smokey Blue Cheese Ganche. This was made using the Blue Cheese from the Rogue Creamery just two doors away.   The Rogue Creamery also has windows where you can watch the cheese makers at work.

For you wine enthusiasts, between these two stores is the Daisy Creek and Madrone Mountain Wineries tasting room. What a perfect combination. Cheese, Wine, and Chocolate. Who could ask for anything more.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

B and B's offer free stay for military for Veterans Day

noreply@blogger.com (Inn Caring) — Tue, 05 Oct 2010 17:29:00 +0000

It's not too late to join more than 400 other bed and breakfast innkeepers in the U.S. and Canada to offer free rooms on Nov. 10 to active and retired military and their families.

As innkeepers, we know the importance of rest and renewal. Participating in this program is one way to help give back to those that are or were there for us when our country needed them.

The date is one day before Veteran’s Day and the movement was sparked by one innkeeper in West Virginia. A valid military or Veterans Administration ID is required for each reservation. To sign up, or for a complete list of participants go to http://www.bnbsforvets.org/

Lynda and Howard Lerner
Inn Caring
http://www.inncaring.com/

Supermarket time savers for Innkeepers or anyone else who shops.

noreply@blogger.com (Inn Caring) — Thu, 23 Sep 2010 16:44:00 +0000

Innkeepers are always looking for ways to save time. Grocery shopping is one of those necessary tasks that need to be accomplished at least once a week if not more often. I came across this article on some time savers ideas http://bit.ly/ce9478

I really like the how to load the car hint. At the bed and breakfast we currently are working at, we have a cold storage room that is about 25 yards away from where we normally park close to the back door of the B and B. We usually will drive our car up to the storage room door and unload the items which go in there first. Now if I can just get Howard to load the car so that all the items that go in the storage room are at the back of the car so they can be taken out first.

Of course, we will also need to re-educate the baggers at Costco who put our items into boxes. While you can carefully separate your items into groups, it seems that they will fill the boxes in a random order to get the most in each box.

As for keeping an inventory list, we keep a pre-printed market list of everything we normally use in the B&B posted on the refrigerator. Our housekeepers are pretty good about highlighting the items on the list when they break into the last of the back stock. Same goes for those working in the kitchen. Finally, we take the time to review what we have on hand before we leave for the store.

We always take our cell phone with us when we are shopping. It helps if the shopper sees some item on special that wasn't marked and wants to check and see just how much back stock is left of that item. Or, if someone at the B&B remembers, at the last minute, that they forgot to put an item on the list.

The only hint that I take exception with is the timing of the shopping. Being in the Bed and Breakfast business an innkeeper is occupied with putting breakfast on the table in the early mornings. Late in the evenings, I don't know about other innkeepers, but all I want to do is put my feet up and relax. Shopping isn't on the agenda.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Poached Egg Pods - Innkeepers Friend

noreply@blogger.com (Inn Caring) — Sat, 28 Aug 2010 18:44:00 +0000

We came across this new product called Poach Pods at the bed and breakfast we currently are working at. They may have been out for some time, but they are new to us. They are a modern silicon egg cooking tool which you can use to cook poached eggs. They actually float in about an inch and a half of water.

All you do is bring your water to a boil in a sauce pan, crack your egg into a pod which has been sprayed with an aerosol pan coating and gently lower the pod into the boiling water which you have reduced to a simmer. You cover and cook for 4 minutes. Remove the pod with a slotted spoon and the eggs pop right out of the little cups onto the serving plate.

No more messy white floating in the water and uneven looking poached eggs.

They were a snap to make, easy clean up, and they looked great.

We have added these little gems to our traveling cooking box which we take to all of our interim innkeeping assignments. You can find them at most kitchen stores.

Lynda and Howard Lerner Inn Caring www.inncaring.com

Vegetarian things you never knew

noreply@blogger.com (Inn Caring) — Mon, 16 Aug 2010 00:32:00 +0000

We have had some interesting guests these past few months many of which are vegetarian or variations thereof. Here are some of the things that we learned about these guests and their food choices..

Flexitarian's avoid but occasionally eat meat.

Pollotarians eat chicken and other poultry, but not mammalian meat, fish or seafood.

Pescetarians eat fish and seafood, but not mammalian meat or poultry.

Then there is the woman who is a vegetarian when she comes with her husband, but isn't a vegetarian when she comes with her girlfriend. - I'm not sure which category she would fall in.

Howard is a cross between a carnivarian, a pollatarian, and a pescetarian depending on how the mood strikes him.

Lynda and Howard Lerner Inn Caring www.inncaring.com

Gentle Summer Breezes in Ashland, Oregon

noreply@blogger.com (Inn Caring) — Fri, 13 Aug 2010 01:47:00 +0000

I never understood the words gentle summer evening until we came to Ashland, Oregon. We are currently sitting out on the lawn of the B and B we are consulting to, listening to the owner play his guitar and singing to our guests. We are all enjoying a glass of wine and some cheese, crackers and fruit. The guests heads are bobbing and their feet are tapping keeping time to the music.

There is a gentle summer breeze as we sit under the shade of a giant weeping willow tree. The geese are even cooperating tonight and are not making noise. Their pond is behind where we are sitting. We are on an old fashion guider chair, looking up at the mountains that surround the city. Since we are at the top of a hill, we overlook some of the city. Being on five acres, we are very much in a country atmosphere. The butterflies and hummingbirds abound.

We are very much enjoying our time here in Ashland. We have hit the half way point of our consulting/innkeeping assignment at the Country Willows Bed and Breakfast Inn. This is the longest that we have ever been away from our home base of Manitou Springs, CO. Things are progressing nicely. We have installed the new reservation system. Thank heavens for RezOvation GT. It has really made things easier. Of course, having a new computer and then its replacement both have blue screens of death did challenge us and the owner's son (who is an comp sci person). We have gotten that resolved but thank heavens for back up manual books and hard copies of paperwork as we were without computer access for a day and a half.

One of the more unusual things for this B and B is the number of repeat returning guests which they have. This is mostly due to the Oregon Shakespeare Festival her in Ashland. We actually have had guests who have been coming to the B and B for over 20 years through all 4 sets of owners.

Many of the guests book for the following year right before they leave. We have some weekends where we already are fully booked a year in advance. Some of the guests come year after year the same week each year and have become friends with others who also come at the same time. It is fun to see them greet each other when they return and see familiar faces.

Lynda and Howard Lerner Inn Caring www.inncaring.com

We are alive and well in Ashland, OR

noreply@blogger.com (Inn Caring) — Mon, 19 Jul 2010 23:55:00 +0000

It seems like it has been forever since we last blogged. Our intentions were to blog right from the beginning of our new assignment. Things just didn't work out that way.

So, to all of you who have been waiting for a new post, We'll try to catch you up as best as we can.

We have been in Ashland, OR for two months now at the Country Willows Inn Bed and Breakfast Kara and Dan are new owners and have taken to innkeeping like a duck takes to water. We are acting as consultants and innkeepers for them during this very busy summer season. This is a 9 room B&B on 5 acres. There is a pool, spa, geese, goats, lots of lawn and grounds, including a grape arbor, and a huge herb and flower garden. Every morning Lynda goes outside and chooses the herbs and flowers that Howard then adds as garnish for the fruit and entree plates.

Lynda has always loved to garden and is definitely getting her share of experiences. So far she has helped harvest and then pit cherries, and harvest, strip, and bundle lavender. Did you know that it takes about 2 hours to get 2 cups of lavender blossoms. Lynda has planted tomatoes and Howard is patiently waiting for them to get ripe so he can use them in our dishes.

Of course with all the fresh food around, Howard has come up with some new sauce recipes - we now have Sauce D (Mint Sauce) & E (Lavender Sauce) to add to our other sauces A (Port Wine) , B (Sour Cream Coffee Liquor) , & C (Orange Ginger). Send us an e-mail if you would like one of the recipes

Lynda and Howard Lerner Inn Caring www.inncaring.com

Password Protection Hints

noreply@blogger.com (Inn Caring) — Wed, 07 Apr 2010 22:32:00 +0000

I don't know about you, but there are so many places where I have to enter a password on a website. My mind goes crazy trying to remember them all. Here are some tips which I received in a Max Secure Software Team newsletter which I had signed up for at http://www.maxpcsecure.com/

1. Create random passwords. A password should not be all letters, or all numbers. The password should be a random mix of letters, numbers and even characters; anything on the keyboard is fair game. Sometimes it is difficult to remember random passwords, so try to use a sentence you can remember. For example, I Like To Spend My Weekend Shopping and use first letter of each word and replace S with $ sign. So your password will be ILT$MW$

2. Keep your password secret. Since your password allows access to extremely valuable data, guard it carefully. Don’t share it with others or enter it in front of those you can’t trust. Don’t write your password down and carry it around in your purse or wallet.

3. Don’t store it on your computer in an unencrypted file. Beware of sharing passwords over email, instant messenger, or the phone.

4. Change your password frequently, at least once in every 3 months. Frequent password change can also reduce the risk caused by accidental exposure of a password.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

The Innkeeper's Kitchen Helpers

noreply@blogger.com (Inn Caring) — Wed, 03 Mar 2010 05:46:00 +0000

Many an innkeeper or inn sitter working in a bed and breakfast kitchen has looked at a piece of equipment and thought "what else can I use this for?". Here are some of my favorite items and their alternate use

Rolling Pin - Place food items in a heavy-duty self-sealing plastic bag and then use the pin to do one of the following:
- Flatten skinless chicken breast halves to a uniform thickness for even cooking
- Grind nuts without using a food processor to use in dips or for crumb toppings
- Crush spices for the freshest flavor to add to your dishes.

Pastry Blender: works best with soft foods.
- Egg or Tuna - use it to slice up eggs and flake tuna more quickly for use in salads or sandwiches.
- Avacados for Guacamole - the avocados are soft enough to mash with the pastry blender. It will add body and chunks to the dip.
- Mashed Potatoes - use to break up cooked potatoes. Then you can add some butter and warm milk for a smooth creamy side dish.

Paper Towel Roll - flatten this tube when all the paper towels have been used up and insert a knife that won't fit in a butcher block. It sheathes the blade safely when stashed in a drawer.

Bamboo Steamer - since these items have holes in them to let air in and out, they are also well suited to storing onions, garlic, and shallots. All these items require ventilation and should not be refrigerated. Set on the counter for quick access.

Seam ripper - while not usually found in the kitchen, this handy sewing item makes fast work of removing plastic packaging from around bottles. Slip the sharp pointed edge under the wrapping to break the seal.

Chopstick - use a chopstick to measure the height of liquid in a pan when you are reducing it.

And, last but not least, use large coffee filters between two sauce pans or frying pans to keep them from scratching each other.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Breakfast Recipe For Late Risers - It's All In The Planning

noreply@blogger.com (Inn Caring) — Tue, 23 Feb 2010 00:47:00 +0000

Innkeepers, or their inn sitters, are generally early risers due to the nature of the bed and breakfast business. After all, one of the things that a guest expects is a good bed to sleep in and a tempting breakfast. How long does it take to get breakfast ready? For those who like to sleep as late as they can, I would say about an hour from when you hit the kitchen to food on the table for guests to eat.

How does the innkeeper manage to get it all done, and on the table, sometimes as early as 8am? Planning! Much can be done the day before, in preparation for the next days breakfast. All of the juices, in their containers, can be placed in the refrigerator ready to serve. Condiments such as jellies and butter can be filled and in their containers (or single serving packets) and placed in the refrigerator, just waiting to be brought out. The table can be set and the coffee service stocked ready to go. Coffee and water can be measured and in the coffee pot waiting for the innkeeper to push the start button or for the automatic timer to turn on.

All well and good, but what about the food portion of the meal? This is when many innkeepers, when faced with a full house, will opt for an overnight egg dish. These dishes are assembled the night before and covered in their baking dishes. Usually, whether it be for a strata or French toast, there is a need for the entree to soak overnight so that the egg is absorbed into the bread. All that the innkeeper needs to do is take the dish out of the refrigerator and put it in the oven to cook. While this dish is cooking, the fruit course can be prepared, bread can be sliced, and meats can cook on the top of the stove.

One thing that any organized innkeeper needs is a timer that has two or sometimes three settings. This will help keep the innkeeper on track, especially if they are the only one doing all of the food preparation. If you are a lucky innkeeper who has two ovens, you might even be able to make fresh cooked muffins. All it takes is planning.

If you would like a copy of our Overnight Green Chili Strata Breakfast Recipe, let me know.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Social Media for Your Business

noreply@blogger.com (Inn Caring) — Wed, 10 Feb 2010 19:10:00 +0000

I came across this in a Hub Spot e-mail that came in my in box this morning. It made sense and I wanted to share it with others. Monitoring your business' social media presence daily is very important. You need to respond to people talking about your brand and understand how people view your company. However, it does take time. This is important whether you are an innkeeper or inn sitter If you set up a solid routine, monitoring your online presence doesn't have to be a hassle at all.

From Hub Spot, here are five free, easy steps you can take to get things started. Do each task in the morning when you start work, and you should be good to go.

1) Check Twitter for chatter about your company (takes maybe 2 minutes): Use tools like TweetDeck or Twitter Search to monitor conversations about your company in real-time. To check once a day, set up an RSS feed for a specific Twitter Search to go straight to your Google Reader. Do this by clicking the little RSS icon after you complete a search. Now, ongoing search results will be sent to your reader.

2) Scan Google Alerts (should take about 1.5 minutes): Check your Google Alerts for your company name, products, executives or brand terms. To set this up, enter your search terms and select to receive updates as they happen or once daily. Now, when people blog about your products, an alert will be sent to your inbox. You can read the articles and respond right away!

3) Check Facebook stats (should take about 1 minute): Visit your Company Page's Facebook Insights. This can be found by clicking "more" under the page's main photo. Scan your fans and page views count. If you are a member of a group, check to see if any new discussions started.

4) Answer Industry-related LinkedIn questions (should take about 3 minutes): Search for questions on LinkedIn that you or members of your company can answer. You can set up an RSS feed for specific question categories to go to your Google Reader as well. When you find a relevant question, respond and include a link to your website.

5) Use Google Reader to check Flickr, Delicious, Digg and others (should take about 2.5 minutes): Also set up RSS feeds for searches on your company name and industry terms in other social media sites. Similar to monitoring LinkedIn and Twitter, your Reader will serve as a great place to centralize your other searches too!

So, whether you own a bed and breakfast or are the temporary inn sitters paying attention to social media is very important.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

What Can A Burned Out Innkeeper Do?

noreply@blogger.com (Inn Caring) — Sat, 06 Feb 2010 20:58:00 +0000

When you are burned out by the demands of your chosen innkeeping profession and feel overwhelmed by the many hats you are required to wear as a bed and breakfast or other lodging property owner or manager, let a professional Interim Innkeeper or Inn Sitter step in and give you some much needed rest. Renew that freshness you once had by allowing yourself the down-time you deserve, and require, to give a genuine welcome to your guests. How can you pamper your guests and give them a sense of peace and relaxation if you need that very thing yourself ?

Interim innkeepers or inn sitters will run your bed and breakfast or other lodging facility your way. Their mission is to ensure that your inn continues to operate at the same standard of excellence that you provide when you are there. You can feel comfortable leaving your property in the care of experienced, trustworthy professional interim innkeepers or innsitters.

These professionals will continue to answer your phone. They will be there to take that reservation for next month or maybe even next year. Why miss out on short term and long term revenue? There is no need to give that guest to your competition if you have hired an interim innkeeper or inn sitter to continue running your lodging operation.

Most Basic Daily Inn Sitting Fees Usually Include The Following
* Check-in and check-out of guests
* Making and confirming future reservations
* Concierge service for your guests
* Breakfast Preparation and service (including clean up)
* Limited outdoor services - sweeping porches, cleaning patio furniture, watering plants & lawns
* Credit card processing, deposits, etc.
* Innsitter Reports-activities presented to you upon your return

For innkeepers who have no outside housekeeping staff, or may require occasional housekeeping during staff days off, there may be an additional cost.

So, don't get to the point where you don't like what you are doing because you are so tired and overwhelmed. Plan to take that time off and it doesn't have to be only during your slow time of year. It actually is more cost effective to schedule your innkeeper time off when your bed and breakfast or other lodging property is busy. There is greater income being brought in to offset the cost of having an inn sitter running your operation.

If a short vacation will not do the trick and you need to sell your facility, this can take time. Consider hiring an Interim Innkeeper to run your facility full time acting as the manager doing everything that you normally would do. This will allow you the time to pursue other interests, or business opportunities, while still maintaining your operation in a normal manner until a buyer can be found.

Please contact us if you have other questions on Innkeeper Burnout.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com