Staff Writer
“It’s 15 years later and where are we? We have updated with the times, we have wireless Internet, our 73 rooms have been completely remodeled and the Greenhouse Restaurant has become an award-winning establishment offering a completely different and satisfying dining experience,” commented Kevin Simmons, owner of the Caribou Inn and Convention Center, now in its 15th year of operation.
With the economy allowing for citizens to have decreasing disposable income, the price of gas, fuel oil, food and unemployment rates all a concern, businesses must be creative and competitive to survive in the jungle. “We’ve seen substantial growth in our business over the past 15 years and now with the decline worldwide, we have to go in multiple directions to stay competitive,” stated Simmons. “I always feel there is room for improvement and I’ve made mistakes but have also learned from them, but we just keep moving forward. We can’t forecast the direction the economy will take my management team and myself are always trying to make improvements to attract more business.”
“Obviously, trying to bring more business into the county is a priority. Occupancy growth within the entire industry is declining but I still feel we are one of the few first class establishments in the County,” stressed Simmons as he continued to say, “Over the years a variety of unfortunate events have actually helped us business-wise, referring to the onslaught of media during the tragic New Sweden poisonings and the floods of last year.
Simmons commented that improvement in the economy can and will happen and until then he will do what he must to sustain. “My job is to keep my wonderful staff employed, some of them have been here longer than I have owned the business. What will be, will be, my job is to keep things moving forward.”
He also added, that “We will be in competition against a franchised property before long,” referencing the new hotel under construction in Presque Isle, “ but competition is good and I look forward to the next 15 years. When our guests arrive here, they are pleasantly surprised and often relieved to find this type of city accommodations in Aroostook County — in Caribou.”
Over the years the Caribou Inn and Convention Center has been home base for a large number of media, including some from major networks, including Steve Hartman from CBS whose work appeared on the Early Show. “We’ve had people from all over stay here, that’s one of the things that makes this such an interesting place to work, the wonderful “Hog Rally” from a few years ago was phenomenal, everyone loved the area and were very pleased with our facilities,” stated Simmons. “Hopefully they will be back here next year.”
Barb Rossignol, an employee who has been employed at the location since before Simmons became the second owner has met a tremendous number of people from all walks of life. “ It’s been a wild ride, one of the best things about this position, is that I get to meet so many interesting people,” said Rossignol. Of course, as in any employment where there is continuous contact with John Q. Public there are always some memorable statements, questions or comments. Rossignol said, “ Once when we had very little snow and guest suggested we had better get our maintenance people going, — they actually thought we had a snow making machine here. Another individual asked what time the trails closed and one of my favorites was when I was asked to direct someone to where the cages for the wild animals could be seen.”
With 52 employees, Simmons, schooled in hospitality management, has been involved in the hotel business for 23 years, 15 as an owner. “ My first job was as a desk clerk at the Holiday Inn By the Bay in Portland, which I did for two years, at 21 I became assistant manager at one of Portland’s first boutique hotels. The industry is in my blood, there ‘s always something happening, always challenges to meet,” said Simmons.
Marketing the hotel business is a challenge in itself but Simmons and his staff at the Caribou Inn and Convention Center is staying with the ever-changing trends. “This property brings a lot to our area and with strong competition, we have to continuously operate, renovate and update without taking on any additional debt load,” stated Simmons. “We’ve kept up with technology, our web-site is being re-vamped which will allow for on-line reservations as well as checking all the pluses we have to offer.”
The CICC offers many extras to their guests including a fitness center, also open for public membership.
“Our fitness center continues to grow, said Simmons, “ and of course our Greenhouse restaurant is something we are extremely proud of.
Chef Paul and his culinary staff are responsible for creating an anything but average dining experience.
“Due to the wide variety of dining habits and the economy, we are always looking to challenge the culinary team to come up with a new fresher approach to the dining experience. A new menu may include an Early Bird Special, offering up to six items but regardless, we will continue to provide good quality and affordable choices to offset the increasing cost of food production. We are constantly critiquing our menu at the award-winning Greenhouse Restaurant.”
Offering lodging accommodations, first class dining and conference rooms, the CICC also is the site of numerous banquets, weddings and class reunions. Albie’s Lounge has also become a place for social conversation.
Faced with serious illness several years ago, Simmons found himself keeping a steady hand on the helm, while his staff kept the business moving forward. Now, back on track the sea is still choppy but the ever positive hotelier remains positive. “ We have 73 completely remodeled room, 15 years ago, a VIP rate was at $42, currently it’s $74; a standard room rate was $68 and it’s now $101, but that‘s the same with everything, the most difficult part is now days, whereas a business person might stay 2-3 times a month, it’s more likely that today it will be perhaps once or twice every other month.”
“I’ve learned a lot over the last 23 years, “ Simmons confessed, “ Myself and my team have to continue to learn and most of all we must learn from our mistakes. “If things aren’t right, we fix them.”
“We look forward to the 2010 bi-athalon, we need to pull more events into this area, everyone needs to work together. We have the best trail for snowmobiling but if we don’t have the snow, we need to know we have something else to draw from.
“ Some people have asked me how I can remain calm in this very rate sensitive market with the high cost of food service and the decline in vacationers traveling because of the gas prices. I remark that it’s mainly because we’re not over inflated,” said Simmons, “ we haven’t overspent and I’m comfortable with the level that this business is currently at, we’ll succeed.”
The Greenhouse Restaurant hours are: Monday through Friday, breakfast 6 a.m. to 11 a.m.; lunch, 11a.m. to noon; dinner 5-9 p.m. Weekend hours are: breakfast,7-11 a.m.; lunch, 11a.m.-2 p.m.; dinner 4-8 p.m.
The health club is open from 6 a.m. to 10:30 p.m. and Albie’s Lounge is open Mon.-Sat., 4:30 p.m. to midnight.
