Meeting News - June 16, 2008 - (Page 34) International Franc-ly, Switzerland is the European Value New York—Think Europe is too expensive in the wake of the dollar’s decline? Think again. Switzerland’s currency—the Swiss franc, which trades independently of the euro— is almost one to one with the dollar. And there are compelling reasons to bring groups to the country. An auditorium is being added to the Casino Kursaal Interlaken Convention Center in the resort town of Interlaken. Slated to open at the grandiose facility in spring 2010, the new space will be available for groups of up to 1,200 attendees. Also, Switzerland just received an official acknowledgement of its attractiveness for visitors. The country was tapped as having “the most attractive environment for developing the travel and tourism industry” in the Travel & Tourism Competitiveness Report 2008. The review, the second annual such study, was based on 14 pillars, including safety and security; health and hygiene; air transport, ground transport, and tourism infrastructure; natural resources; cultural resources; and environmental sustainability. A total of 130 countries were ranked by the report. “The top-ranked countries demonstrate the importance of supportive business frameworks, coupled with world-class transport and tourism infrastructure and a focus on nurturing human and natural resources,” said Jennifer Blanke, senior economist at the World Economic Forum’s Global Competitiveness Network, producer of the report. The nod is sure to attract developers of hotels and attractions. —Rayna Katz Swiss Business Passengers Get New Seats and Star Cuisine New York—From spring 2009 onwards, Swiss International Air Lines is expected to roll out its new seating concept for intercontinental business class. The new seating is nearly seven feet long, fully reclinable, and has an air-cushioned seat cushion that can be adjusted for passenger’s comfort. The new seat is one of a number of innovations that Swiss International Air has developed to add value to the in-flight business class experience; another is its “SWISS Taste of Switzerland” in-flight catering concept, which allows first and business-class passengers to sample meals prepared by Switzerland’s top chefs. Recently, the carrier featured Renee Rischmeyer, a one-star Michelin chef with the Park Hotel Weggis in Lucerne; throughout the summer, the airline features Gregor Zimmermann, executive chef at Bern’s five-star Bellevue Palace. —Terri Hardin Weggis Chills Out with Lifestyle Hotel, Ultra Spa, Hamburgers Lucerne’s resort town rings in tradition of hospitality with new offerings ucerne, Switzerland—Mark Twain once paid the people of Weggis for serenading him with their famous Swiss yodel. Anecdotes of Twain’s visit (who summered in Weggis in 1897) are vividly recalled by the Swiss to this day. There is a memorial plaque set in Twain’s favorite resting place by Lake Lucerne, not far from the new 67-room Post Hotel Weggis, which opened on May 1. Park Weggis’ view of Mount Pilatus L The four-star property, which, according to manager Philipp Musshafen, is a “lifestyle” hotel, is far from the traditional perception of Swiss hospitality—with the exception of the original stubli (a kind of Swiss pub) that adjoins it. The Post Hotel (or POHO) expects to attract the “chill out” lounge music and free Wi-Fi generation; its rooms are filled with gadgets and its restaurants and terrace bar boast fusion cuisine. Said Peter Kampfer, manager, of the 53room Park Hotel Weggis (sister property of the POHO), “Fifteen years ago, the town was the place for seniors. Now our guests are between 30 and 50.” The original Park Hotel is a Victorian-era property; it even has a deluxe Mark Twain Suite, which can accommodate up to four people. But last year, the property added the modern Adara Suites, a 10-suite expansion that sits above the hotel’s Sparkling Wellness Center. That new spa started a trend: “Because of the spa wellness center,” said Kampfer, “there are six hotels in Weggis that present themselves as wellness and spa hotels. You can’t find another village in Switzerland with that many.” The Park Hotel also debuted its 3,000-sf Aquarius Hall last year, a modern conference center that can accommodate up to 250. Through a sophisticated lighting system, Aquarius Hall—which sits between and connects the historic hotel to the Adara Suites— is capable of bursting into a rainbow of colors both inside and out. The Park Hotel encourages buyouts, except in the summer high season; it works with the nearby Hotel Alexander and the See & Wellnesshotel Gerbi for overruns, and estimates that a group could command as many 200 rooms area-wide. The Park Hotel shares its spa and wine cellar with POHO. Both hotels have the same proprietor, who also has opened a restaurant, the Grape. The Grape specializes in the “unconventional cuisine” of America, featuring Napa Valley wine. While different U.S. regions are highlighted on an ongoing basis, “there is always a good hamburger,” noted Nicole Rohner, marketing manager for Park Hotel and POHO. —Terri Hardin 34 MeetingNews June 16, 2008 www.meetingnews.com http://www.meetingnews.com
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