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Atlanta CVB Smart Meetings caught up with Mark Vaughan, executive vice president and chief sales officer of Atlanta Convention & Visitors Bureau, Aug. 11 at the ASAE show in Detroit.

In this exclusive interview Vaughan discusses exciting new happenings in Atlanta, many of which will benefit meeting planners. As Vaughan notes, a new $1.3 billion football stadium is going up, which should start the re-positioning of the campus at the Georgia World Congress Center. The facility is projected to open in Q1 of 2017, in plenty of time for the Falcons to kick off in the fall season. A new soccer franchise will share the stadium.

Atlanta boasts many great event venues. Within a stone’s throw of the Congress Center is the new College Football Hall of Fame, a fantastic facility connected to the Omni Hotel. Planners can also take advantage of the 20,000-square-foot ballroom at Georgia Aquarium. To house attendees there are 10,000 hotel rooms within a mile radius of the Georgia World Congress Center, and more than 95,000 guest rooms in the Greater Metro region.

In a nutshell, why should planners choose Atlanta? “We are the heartbeat of the south, and the gateway to the world,” says Vaughan. “We are well-known for our Southern hospitality. When you come to Atlanta, we’ll make you feel like you’re at home.”

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July turned out to be a big month for the travel industry, according to David Huether, senior vice president for research and economics at the U.S. Travel Association. Based on the recent Labor Department employment report and the Commerce Department export report, the travel industry continues to impact the economy with the addition of 13,400 jobs in July.

Huether notes that number of travel jobs has climbed to 8.1 million for a new record level. The industry has added jobs 17 out of the past 20 months, including 53,600 jobs so far in 2015. That’s a pretty impressive number considering that the entire manufacturing sector has added 49,000 jobs in 2015.

Since the employment recovery began, the travel industry has added 869,200 jobs and has outpaced job growth in the rest of the economy by 32 percent.”

“Travel continues to be a consistent job creator and strong contributor to the U.S. economy,” Huether says.

International trade is a key reason the travel industry has been adding jobs faster than the rest of the economy.

The Commerce Department reported that the trade deficit expanded by more than 5 percent in June to $43.8 billion. The trade deficit expansion is a byproduct of a surge of imports, which grew by nearly $2.8 billion during the month of June. Exports also declined for the second consecutive month, this time by $100 million.

Huether says travel exports remained strong at $18.7 billion in June, falling only slightly from May. Travel receipts—spending in the United States by foreign travelers—increased to an all-time high of $15.4 billion in June.

Travel exports as a whole have performed better than other goods and services exports in the first half of 2015. While total goods and services exports have fallen 2.9 percent, travel exports have expanded by 1.3 percent compared to the first half of last year. As a result, travel exports have accounted for nearly 10 percent of all U.S. goods and services exports during the first half of 2015.

Originally rejected by commercial airlines, flight simulators now not only train new pilots on all aspects of flying, but also help them to deal with emergency situations.

“Although it’s impossible to replicate the airplane perfectly, the simulator allows pilots to practice emergency situations that they wouldn’t be able to replicate in the actual plane,” said Ryan Bradley, an MD-88 first officer for Delta Airlines.

New Delta pilots and those switching to a new aircraft type train in a simulator as part of a six-week course that also includes briefings and computer-based instruction. Delta has 28 full-flight simulators for all mainline fleets except the B717, which will be installed next year. Another A330 simulator is being added later this year and Boeing 747-400 simulators are being retired, along with the actual fleet.

The simulators, which cost millions of dollars to build, reduce the need for extensive flight training in an actual aircraft, thereby significantly reducing training costs. The simulators offer the only way to test some new equipment, procedures and flight conditions without compromising aviation safety.

Delta regularly updates its fleet of simulators, which stand atop hydraulic or electric “legs” to simulate motion. They’re a far cry from the first rudimentary flight simulator, designed by Ed Link in the 1920s to teach his brother to fly. Link tried to stir up commercial-airline interest in the simulator, but wasn’t successful. So, he traveled around the country with his simulator and sold rides on it for 25 cents.

The U.S. Army subsequently became interested in the simulator after a series of airplane accidents, and in the 1940s commercial airlines also began adopting them. The first one was a Boeing 377 simulator made for Pan American Airways. The cockpit was an exact replica of the one in the aircraft, but the simulator didn’t move and had no visual system.

Simulator movement was added in the 1960s and computer-generated graphics were introduced in the 1970s. Many types of training simulators now are used, including some that are PC-based and have motion platforms that move to replicate physical sensations on flights.

A Boeing 737-200 simulator is housed at the Delta Flight Museum in Atlanta. It’s the only one of its kind available for public use. Reservations are required, and one to four people can be accommodated at a time. Participants receive a 10-minute preflight briefing, 45 minutes of flight time and a five-minute review after the experience.

Hyatt Fisherman’s Wharf San Francisco and Chesapeake Lodging announce the completion of its multi-million dollar renovation. The debut includes the total redesign of the property’s 316 guestrooms, two dining outlets now called Brick & Beam and The Wardroom and a new design concept in the lobby and public spaces. The renovation of the property began late last fall and includes the transformation of the entire hotel. Located in San Francisco’s renowned Fisherman’s Wharf, the update adds a new dimension to the iconic area for visitors and locals alike.

The transformation of the hotel began with its lobby. Designed to reflect the historical lure of the city’s seaport, guests arrive in a chic, yet rustic space that serves as an ideal home base from which guests, both business and leisure, can explore. Stylish details of rustic wood grain insets reflect the Wharf’s piers, while large glass pendants offer generous lobby lighting, a playful nod to the ship deck lanterns used to illuminate the night sky. Textured fabrics featured on new seating arrangements, plus wood and metal finishing touches on tables and seats, remind guests of the city’s nautical culture, and embrace the personality of the Wharf.

Seaport inspiration continues in the hotel’s 316 renovated guestrooms and suites. Soothing tones of grey and blue complement the new, sleek yet comfortable furnishings. Throw pillows and wall sconces accented with silver and navy blue enhance the overall nautical feel. The furniture features a mix of rich texture and creative patterns. Guests on business or leisure will find the newly designed flexible workspace efficient as well as up-to-date. Bluetooth media hubs, conveniently positioned charging stations, and HDTVs add to the modern comforts, while contemporary artwork depicting nautical themes round out the aesthetic.

Hyatt Fisherman’s Wharf San Francisco re-imagined both of its dining outlets, now called Brick & Beam and The Wardroom. Featuring seasonal and locally sourced menu items, diners will enjoy specialties that offer a taste of San Francisco.

Brick & Beam is designed and named to salute the city’s history. Once occupied by The Joseph Musto Marble Works Company, the company that provided materials for San Francisco’s City Hall, Public Library and Opera House, the new restaurant’s brick and steel façade is intact, while the interior of the space was redesigned using weathered elements and rugged materials reflecting the Wharf’s shipping industry. A design and gathering focal point, Brick & Beam’s oversized fireplace is made of oxidized metal to mirror the rusted hulls of ships passing by in the San Francisco Bay. New lighting fixtures incorporate pulleys and fishing equipment in their design; chairs backed with sailcloth, are a direct yet unexpected tribute to the city’s connection to sailing’s most heralded event, The America’s Cup.

The Wardroom, Hyatt Fisherman’s Wharf San Francisco’s new breakfast restaurant, offers diners a visual sense of arrival to the Bay Area. With the use of nautical blues and grey tones, complemented by rust-colored fabrics, The Wardroom brings the feel of the Bay indoors. The artwork nods to the local community’s boating and fishing industries.

Other renovation highlights include the remake of the hotel’s meeting and event space in 2012. Over 19,000 sq. ft. of function space serves groups and social events with various breakout rooms and ballroom configurations. The hotel’s pre-function space features a cozy fireplace, large skylight and cascading water fountain. Additionally, the hotel’s 24-hour Stay Fit™ Fitness Center is fully equipped with state-of-the-art exercise equipment including a Cardio Theater with flat screen TVs; an outdoor heated pool and whirlpool are available for guests use year-round.

healthy fast food drive thru Amy’s Drive Thru is taking on McDonalds, one veggie burger at a time. The new eatery offers healthy fast food choices such as burgers, fries, pizza, chili and shakes—all organic, with no genetically modified ingredients (GMOs), and plenty of gluten-free and vegan options.

With their new venture, Andy and Rachel Berliner, founders of Amy’s Kitchen line of vegetarian frozen foods, are serving up “authentic American classics presented in a new American style.”

Amy’s Drive Thru opened July 20 in Rohnert Park, California, less than 10 miles south of Amy’s Kitchen headquarters in Santa Rosa.

According to their website, Amy’s Drive Thru is “returning to the roots of American fast food, serving lovingly handcrafted food to nourish hard-working citizens, busy families and road-weary travelers.” A refreshingly new take on fast food, Amy’s Drive Thru is the first of its kind worldwide. There is absolutely no GMO content in any of the food; 95 percent of the ingredients are organic; and locally-sourced ingredients are used whenever possible. Most produce is grown locally, milk for the milkshakes comes from nearby Sonoma County farms and the pickles are brined at Sonoma Brinery.

Prices Are Easy to Swallow

Perhaps the biggest surprise is the prices, which are incredibly reasonable considering the quality of the food. “The Amy,” a double veggie patty with double cheese, lettuce, tomato, onion, pickle and Fred Sr.’s secret sauce (reg or spicy), is $4.29. A single patty is just $2.99.

An organic burrito, served in a wrap or a bowl, contains red beans, red rice, cheddar cheese, lettuce, tomato, sour cream and Fred Jr.’s Chipotle salsa (mild or spicy). It costs just $4.69. A brown rice chili bowl with cheddar and green onion is $3.89.

Kids of all ages can feast on traditional mac ‘n cheese, either plain or with broccoli, tomato and green onions. Organic pizzas include cheese, margherita and spinach flavors, in regular and vegan varieties, with gluten-free crust available. Potato fans will enjoy Amy’s regular fries, chili fries or chili cheese fries.

Not surprisingly, Amy’s Drive Thru also dishes up a variety of salads. Small and large salads, $3.99 or $5.99 respectively, feature seasonal produce. The Sweet Salad contains lettuces, toasted yellow beets, dried cranberries, candied pecans and goat cheese, and costs $7.99. The Super Salad features seasonal lettuces, quinoa, hummus, baked tofu, shredded cabbage and pumpkin seeds, and also costs $7.99.

For beverages, Amy’s Drive Thru has organic chocolate, vanilla or strawberry milk shakes, in regular and non-dairy. It also features freshly squeezed lemonade, as well as brewed coffee and iced tea.

Rich Cerino

Visit Phoenix made Rich Cerino director of convention services. He has more than 30 years of hospitality and corporate travel experience. Cerino served as citywide account director for Sheraton Phoenix Downtown Hotel. He is a member of Professional Conference Management Association (PCMA).

Jay Campbell

Jay Campbell was named general manager of Hilton Houston Post Oaks, a 448-room hotel in Houston, Texas. Campbell has more than 35 years of management, finance and operations experience with hotels. He has won many leadership awards, including the Business Excellence Award and President’s Hotel Award. Campbell holds a Bachelor of Arts degree in hotel, restaurant and institutional management from Michigan State University.

Abby Spatz

Abby Spatz joined NYC & Company as chief marketing officer. Spatz will oversee all marketing efforts and implement the tourism organization’s strategic marketing plan. She previously served as head of integrated marketing and communications at spa and beauty brand Bliss. Spatz has more than 20 years of marketing experience with global lifestyle brands, including American Express, Coca-Cola and Atlanta Convention & Visitors Bureau.

“Abby is a forward-thinking and accomplished marketing executive who will play a critical role in spreading the welcoming image of New York City’s five boroughs around the world,” said Fred Dixon, president and CEO of NYC & Company. “We are dedicated to inspiring travel to the City, and Abby’s wealth of experience will help expand the future potential of the industry and motivate visitation.”

Julian Miller

Eventi Hotel, a Kimpton property in New York City, promoted Julian Miller as general manager of the hotel. He will oversee all departments and work closely with other New York City Kimpton properties, including Ink48, 70 Park Avenue and The Muse. Before his current position, Miller was hotel manager of Kimpton’s Hotel Marlowe and Nine Zero in Boston. Miller was nominated for the Mass Lodging Association’s Stephan Porter Emerging Hospitality Leader of the Year Award.

“Julian’s profound familiarity with the Kimpton brand, vast hotel experience and commitment to outstanding hospitality made the transition from hotel manager to general manager very organic,” said Nick Gregory, regional vice president of Kimpton Hotels & Restaurants.

Menique De La Rosa

Menique De La Rosa has been appointed as regional spa director for Rosewood Little Dix Bay in Virgin Gorda, British Virgin Islands. In her new role, she will oversee spa operations and develop new treatments that incorporate meditation, breathing exercises and yoga. She will also expand the spa garden with a more diverse selection of herbs and plants. De La Rosa has more than 10 years of experience working for luxury resort spas.

“Wellness has become an integral part of today’s travel experience, and as the Sense spa brand continues to evolve, we are looking to develop new and innovative experiences for our guests,” said Ed Linsley, managing director of Rosewood Little Dix Bay. “Menique has been a leader at a number of prestigious spas around the world, garnering outstanding recognition and accolades, and we look forward to collaborating with her on creating an entirely new wellness experience at all of Rosewood’s Caribbean Sense spas.”

Kevin Kelly

Kevin Kelly was promoted as general manager of the The Ritz-Carlton, Half Moon Bay. The 261-room luxury resort in Northern California continues Kelly’s tenure with Ritz-Carlton. Previously he was general manager at The Ritz-Carlton, South Beach and Bal Harbour hotels. Kelly has more than 25 years of hospitality experience. He joined the London Marriott-Grosvenor in 1999, and was eventually named as general manager of the year for the Europe region.

Mark Jennings

Destination Hotels announced Mark Jennings as its new senior vice president of operations in the east region. Jennings has a strong background serving hotels on the East Coast. He spent more than 20 years with Hyatt Hotels, including Hyatt Regency in Bethesda, Md. as general manager. Jennings also oversaw properties under Kimpton Hotels, and was named “outstanding general manager of the year” during his tenure. Jennings serves on multiple boards, including executive and convention committees of Destination D.C.

Lorraine Howerton

U.S. Travel added Lorrainne Howerton to its public affairs department as senior director of government relations. Howerton will focus on federal aviation policy, airport financing and Transportation Security Administration (TSA). She brings more than 25 years of experience working on federal and state legislative public policy issues. Her background includes the Aircraft Owners and Pilots Association, National Fish and Wildlife Foundation, Airlines for America, U.S. Department of Transportation and U.S. House of Representatives.

“As U.S. Travel pursues a national aviation agenda that is pro-competition, pro-growth and pro-traveler, Lorraine is singularly well-equipped to advance those ideals with key policymakers,” says Roger Dow, U.S. Travel Association president and CEO.

Christopher Bond

The Mirage Hotel and Casino promoted Christopher Bond as vice president of sales. He will be responsible for strategic development and administration of convention sales, services and leisure sales teams. Bond joined Mirage as leisure sales manager, and then manager of travel industry sales. Most recently, he was vice president of sales for New York—New York Hotel & Casino, where he oversaw an expansion and remodel of convention space.

Bond has received numerous industry awards and is a certified meeting professional (CMP) and a certified hospitality sales executive (CHSE). He also graduated from the international diversity champion workshop and international leadership institute under MGM Resorts.

Anna Marie Presutti

Anna Marie Presutti was welcomed as the first female member of JAL Hotel Company’s board of corporate executive officers. Presutti is also the first female vice president and general manager of Hotel Nikko San Francisco, where she heads community involvement. She launched a number of fund-matching campaigns for various relief efforts, including Red Cross Fund for the Tsunami and breast cancer awareness campaigns.

Presutti has nearly 30 years of experience, which includes positions at Hilton Hotels, Sunstone Hotel Properties and Kimpton Hotels. She was a recent recipient of the 2015 Peter Goldman Award of Excellence. Presutti also serves on various hotel and meetings industry associations. She is the incoming chairman on the San Francisco Travel Association board and serves on the Foster Farms Bowl board.

Steven Janicek

Steven Janicek was named as general manager of The Ritz-Carlton, Bachelor Gulch in Beaver Creek Mountain. He will oversee daily resort operations, including food and beverage, rooms and sales and marketing divisions. Janicek’s career spans more than 28 years. Most recently, he was general manager of The Ritz-Carlton, Denver, an AAA Five Diamond property. Janicek was also general manager of The Lodge and Spa at Cordillera in Vail Valley and held various director-level sales positions at The Ritz-Carlton, Aspen.

“I am thrilled to return to the beautiful Rocky Mountains and to call The Ritz-Carlton, Bachelor Gulch my new home.” Janicek said. “The physical property is without a doubt outstanding, but more so are the ladies and gentlemen who are truly committed to providing world-class service to our guests while creating memorable experiences.”

Misty Johantgen

Experience Kissimmee has named Misty Johantgen as chief operating officer. She manages daily operations of the Central Florida tourism bureau, which is transitioning from a public organization to a public-private partnership. Johantgen is a hospitality veteran with more than 20 years of experience. She was most recently senior vice president of member relations and support services for Visit Orlando. In her previous role, she oversaw sales, service, retention efforts and advertising sales. Johantgen is an active member of American Society of Association Executives (ASAE) and Destination Marketing Association International (DMAI).

“Misty brings a wealth of experience and tourism insight which will greatly enhance our efforts,” says DT Minich, Experience Kissimmee president and CEO. “In addition to the daily operations, I’ll rely on her to play a principal role in partner relations, as well as in developing our strategic plan and gaining DMAI accreditation. These are key imperatives for us in our evolution as a privately run organization.”

John Lombardo

John Lombardo is the new general manager of Saybrook Point Inn & Spa, an 82-room AAA Four Diamond property in Conn. He will be responsible for daily operations, sales, marketing and hotel employees. Lombardo has more than 35 years of management experience. He most recently served as managing partner of Branches Catering, and before that was general manager of Alameda Plaza Hotel in Kansas City, Mo. Lombardo has also been involved in wine education for 35 years.

“Throughout my career, my philosophy has always been based around solid teamwork and attention to detail,” said Lombardo. “I truly believe that, collectively, the entire staff works in harmony to make our guests’ experiences more enjoyable and memorable. This will ultimately ensure that each and every guest truly senses that Saybrook Point is the greatest resort destination in Connecticut.”

San Francisco Moscone Center This week’s Meeting Professionals International World Education Congress is a great time to assess what to consider when staging green meetings, especially since host San Francisco and Moscone Center are sustainability leaders.

On Sunday, planners and suppliers were treated to a behind-the-scenes tour of Moscone, where participants got a few insights about recycling, composting, donating leftover food and tracking the mileage of food sources.

“We can maybe do things in San Francisco more than in some regions,” says Kathleen Hennesey, sustainability analyst for Moscone. “San Francisco sees itself as an environmental policy maker.”

Hennesey helped Moscone become one of the first convention centers in the country to institute a recycling program back in 1998. Since then San Francisco’s premier meeting venue has two buildings that have earned LEED Gold certification. When Moscone’s current renovation and expansion projects are complete, Hennesey says the expectation is that those buildings will earn LEED Platinum certification.

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With a commitment to sustainability and education, Moscone helps planners hosting events at its venue to be as green as possible. For example, when Salesforce took over Moscone last year for its annual Dreamforce event, 10,000 pounds of compostable and recycling materials were salvaged during the three-day convention.

Sunday’s green tour included a briefing by Jeff Hall, director of culinary operations for Moscone. Among the green practices regularly implemented by the Moscone staff are donating leftover food. “We do a lot of donating,” Hall says.

Compost Only Food sourcing is another key way to keep it green. Moscone tracks food miles, trying hard to buy locally. For example, Hall found a company in nearby Napa to get ginger puree rather than importing the product. He also relies on a company in Sacramento that makes soy sauce. And vendors who deliver their goods in boxes are required to return to pick up their containers.

Moscone has an amazing setup for composting and recycling with a sorting station. All bins placed throughout the campus are delivered to the sorting station and employees go through the bins by hand (with gloves) to make sure that discarded materials are correctly classified.

There are compost containers for leftover food and event materials near the sorting stations. Moscone is also proud of its compactors, making it easier to transport recyclable and compostable materials.

“We want to help planners learn what kinds of things they should ask and understand the challenges” Hennesey says.

For more on MPI #WEC15, follow our live updates.

MPI Convention When the 2015 Meeting Professionals International (MPI) World Education Congress runs Aug. 1-4 at Moscone Center, attendees will experience a world-class travel destination, cutting-edge education sessions and red-carpet treatment from host San Francisco Travel Association.

“You won’t want to miss a moment, beginning with the opening night celebration at Pier 48, with some very special entertainment planned,” says Laurie Armstrong, S.F. Travel director of media relations for the United States and Canada. “The closing night celebration will be at San Francisco’s beautiful City Hall. I guarantee you’ve never been to a party like this.”

The opening keynote on Sunday will be presented by James Curleigh, executive vice president of Levi Strauss & Co. and president of the Levi’s brand. Curleigh’s presentation, entitled “The Edge of the Modern Frontier, will have a distinct San Francisco flavor. He will discuss the importance of balancing authenticity while creating excitement with new innovative solutions for today’s lifestyle.

“Our theme for WEC 2015 is all about finding your professional edge, so we will deliver a variety of learning experiences designed to give attendees a competitive advantage when planning meetings,” says Paul Van Deventer, president and CEO of MPI. “We want to encourage attendees to sharpen their minds, push boundaries, and rediscover the unique edge that live meetings and events give to business and to society.”

There will be a business-to-business marketplace called MarketSquare. MPI’s hosted buyer program is expected to have more than 200 participants.

The Big Deal

The Big Deal 2015, a key fundraiser for the MPI Foundation, will take place on Sunday from 9 p.m. to 1 a.m. in Moscone Center. Presenting sponsors are Caesars Entertainment, Hilton Worldwide and Encore Event Technologies. The event features World Series of Poker gaming, plus dancing and gourmet food.

“Hosting MPI ’s WEC is a tremendous opportunity for San Francisco and we intend to make the most of it,” says Joe D’Alessandro, president and CEO of the San Francisco Travel Association and co-chair of the 2015 MPI WEC Host Committee. “We are looking forward to showing off what’s new and different in our city, as well as sharing those experiences that keep people and meetings coming back. As we say, for great ideas and great gatherings, it begins here.”

Fiona Pelham first became involved with Meeting Professionals International in 2004 because she liked the idea of a global community of people working together and sharing their passion for meetings. And a dozen years later, she’ll be serving as the chair of the organizations international board of directors for the exact same reasons.

“I’m honored and privileged to be able to serve as chair,” Pelham said at the recently concluded 2015 MPI World Education Congress in San Francisco. “I hope that chapters throughout the world will continue to try new things and that as a global community, we will keep experimenting as we move forward.”

Pelham, who will be succeeding Kevin Kirby in 2016, is widely recognized as one of the most influential women in the meetings industry, particularly as a sustainability advocate. She has found the industry to be ideal for blending her passions for sustainability and events.

“I’ve been travelling around the world to help people understand the importance of having sustainable events,” she says. “I want to make sure that every event we do has a positive environmental and financial impact, as well as a positive impact on the community we work with.”

Pelham attended her first MPI event in 2004 when she was setting up a business in Austin, Texas. She went on to serve on the U.K. board for several years, and was president of the U.K. and Ireland chapter in 2010–11. She has served on MPI’s international board since July 2012.

She serves as managing director of two companies based in Manchester, England, that plan sustainable events—Positive Impact Events and Sustainable Events Ltd. Pelham, was chair of the ISO 20121, an international standard that specifies necessary requirements to improve the sustainability of events and was the technical adviser for the environment for the 2018 World Cup bid.

Pelham graduated from the University of St. Andrews in 1999 and Leeds Metropolitan University awarded her with an honorary doctorate in business administration from the School of Events, Tourism & Hospitality, and the School of Sport. She was awarded the degree for her contributions to industry, commerce and public voluntary service.