Oshkosh, Wis. – Oct. 19, 2026 – Continental Laundry Solutions (Continental) recently welcomed Shelley Krocka-Jourdan as procurement manager. She brings 7 years of purchasing experience to the company.

“We are happy to welcome Shelley to our Continental team and look forward to her many contributions as our company grows and expands,” said President Mike Floyd.

In her new role as procurement manager, Krocka-Jourdan handles equipment and parts inventory strategy, sourcing and fulfillment performance for Continental’s commercial and industrial equipment across North America. She also works to ensure accurate parts data and optimized inventory levels along with strong supplier partnerships.

Krocka-Jourdan holds a bachelor’s degree in political science from UW-Stevens Point.

“Everyone at Continental works together as a team,” said Krocka-Jourdan. “Most people here have tenure behind them, which illustrates that Continental is a strong company and values its people.”

To learn more about Continental’s products, services or career opportunities, visit www.continental-laundry.com or call 800-256-1073.

VICTORIA, BC (October 19, 2026) – Fairmont Empress is pleased to announce the appointment of Demian Fuentes as the Director of Food and Beverage. In this role, Fuentes will oversee the property’s food and beverage operations, lead strategic growth initiatives, and further enhance the guest experience across its culinary and hospitality offerings.

A strategic hospitality executive with more than two decades of international experience, Fuentes has held senior leadership positions with some of the world’s most recognized luxury hospitality and lifestyle dining groups. His career spans the Middle East, Europe, Asia, and Australia, with experience in international expansion, financial optimization, and executive team development. He has extensive experience overseeing multi-unit portfolios, leading pre-openings, developing restaurant concepts, and strengthening financial performance.

“I’m thrilled to join Fairmont Empress and begin this new chapter on Canada’s West Coast. Victoria has a distinctive culinary identity, shaped by local producers, its coastal setting, and a vibrant community, and I’m excited to be part of that energy,” said Demian Fuentes. “My goal is to build on the property’s legacy while elevating our outlets through thoughtful cuisine, genuine hospitality, and experiences that reflect the character of this region.”

Fuentes will oversee Tea at the Empress, one of Victoria’s most iconic traditions, serving more than 250,000 cups of tea annually and welcoming generations of guests from around the world. Tea at the Empress is a defining part of Victoria’s identity and a cherished ritual for visitors and locals. Under Fuentes’s leadership, he will build on the tea experience’s legacy—preserving its timeless sense of occasion while introducing a fresh perspective with seasonal touches.

In addition, Fuentes will usher in the next chapter of Q at the Empress. Building on its evolution, he will guide Q at the Empress toward a more elevated and immersive experience with a stronger sense of place. The vision is to create a dining experience that feels distinctly connected to the coast, the seasons, and the region’s local gatherers and producers.

In his purview are The Bengal, the hotel’s breakfast room and one of Victoria’s largest private dining rooms, and DASH, the new grab-and-go coffee shop located in the south wing of the hotel.

Vancouver, BC (October 13, 2026): The Westin Bayshore, Vancouver has been named British Columbia’s Best MICE (Meetings, Incentives, Conferences and Exhibitions) Hotel at the 2026 World MICE Awards, marking its fourth consecutive year receiving the honour. This recognition reflects the hotel’s continued leadership and commitment to delivering exceptional, creative and memorable experiences for meetings and events.

Set between Vancouver’s waterfront and Stanley Park, The Westin Bayshore, Vancouver offers more than a traditional meeting venue. Combining flexible event spaces, innovative technology and an experienced in-house team, the hotel works closely with groups to bring their vision to life, transforming its spaces into immersive, memorable experiences tailored to each event’s audience and objectives.

Transforming Events: The Infinity Wall

At the heart of the hotel’s experiential event offering is The Infinity Wall, the largest high-definition LED screen in a hotel ballroom in North America. Located within the 15,500-square-foot Bayshore Grand Ballroom, the expansive installation provides a dynamic canvas for storytelling, entertainment, branding and immersive experiences. Its motorized panels can separate into three distinct sections or merge into one continuous display, allowing the space to be transformed for a wide range of event concepts.

Since its introduction, The Infinity Wall has expanded the possibilities for events within the Bayshore Grand Ballroom, offering groups a dynamic canvas for everything from large-scale presentations and branded environments to live sports viewing, interactive gaming and competitions.

Recent activations demonstrate its versatility:
• BayScore: Transformed the ballroom into a soccer viewing destination, broadcasting live matches across the Infinity Wall alongside stadium-inspired food and beverages and interactive activities, demonstrating the potential for corporate watch parties and large-scale group celebrations.
• LEVEL UP Games Room: Reimagines the 15,000-square-foot ballroom as a neon-lit entertainment destination featuring arcade games, console gaming, pickleball, curling and more, showcasing opportunities for interactive team-building and corporate celebrations.
• Masters of the Craft: Brought Marriott's culinary, beverage and pastry talent together for a live skills competition, demonstrating how the Infinity Wall can elevate competitions of all kinds through live camera feeds, dynamic visuals and real-time audience engagement.
Together, these experiences illustrate how meeting and event planners can leverage the Infinity Wall to create customized events that go beyond traditional presentations, bringing together technology, entertainment and interactive programming to engage and connect attendees.

Beyond the Infinity Wall: Experiences Across the Hotel

The hotel’s experiential approach extends beyond the Infinity Wall, with versatile event spaces and creative programming that transform traditional meetings into more engaging experiences. From the signature Bayshore Buzz Honeybee Apiary Break, featuring honey produced by the hotel’s own bees, to themed afternoon teas and interactive chef-led action stations, the hotel offers distinctive ways to bring creativity and connection into group gatherings.

That same approach carries throughout the property, where the amenities of a waterfront urban resort open up even more possibilities for groups. A year-round heated outdoor pool, cedar barrel saunas, Vida Spa and signature wellness experiences such as Liquid Yoga offer opportunities to recharge between sessions, while H Tasting Lounge and H2 Kitchen + Bar provide distinctive settings for dining and socializing. Together, these experiences allow planners to think beyond the meeting room and make the entire property part of the event experience.

A Destination for Exceptional Group Experiences

As a waterfront urban resort, The Westin Bayshore, Vancouver features more than 70,000 square feet of flexible meeting and event space, including the Bayshore Grand Ballroom and Grand Ballroom Foyer, alongside 499 guest rooms and a range of dining, wellness and hospitality amenities. Its waterfront setting combines a convenient downtown location with views and access to the natural beauty of the Pacific Northwest.

Combining adaptable event spaces, state-of-the-art technology and the expertise of an experienced events team, The Westin Bayshore continues to redefine what is possible for meetings, incentives, conferences and celebrations in Vancouver. Its fourth consecutive recognition as British Columbia’s Best MICE Hotel at the World MICE Awards further underscores the hotel’s leadership in delivering innovative, memorable and highly customized group experiences.

LAKE LOUISE, Alberta, October 13, 2026 – Post Hotel & Spa is pleased to introduce Chef’s Stübli, an intimate new dining concept led by Chef de Cuisine Rupert Garcia alongside Head Sommelier Kristie Boschman. At the centre of the experience is Chef Garcia’s six-course tasting menu, which will evolve with the seasons and reflect the ingredients, ideas and techniques inspiring the kitchen. Welcoming just 20 guests three nights a week, Chef’s Stübli gives Garcia and his team the freedom to create an experience that is personal, expressive and closely connected to the Rockies.

The name Stübli refers to a small, welcoming parlour, a place for dining, conversation and gathering. Chef’s Stübli pays homage to the former hotel’s Swiss founders and the Fondue Stübli they once operated at Post Hotel & Spa. Rooted in the hotel’s European heritage and its setting in the Canadian Rockies, this new experience carries forward the intimacy and convivial spirit of the original gathering place while expressing a distinctly contemporary culinary vision.

A dish from Chef’s Stübli’s six-course tasting menu, where Chef de Cuisine Rupert Garcia brings seasonal ingredients and modern techniques together in an intimate dining experience at Post Hotel & Spa.

“Chef’s Stübli gives us an opportunity to create something deeply personal for our guests,” says Garcia. “With such an intimate setting, it gives our culinary team the ability to be curious, respond to what is at its best in the season and share a closer connection with our guests. We want each menu to feel rooted in the Rockies while exploring global influences and modern techniques.”

The concept is designed as a close collaboration between the culinary and sommelier teams. Guests may enjoy the six-course tasting with an added wine pairing for $120 per person, or select the Sommelier Pairing at market price. The latter offers Boschman and the sommelier team the freedom to reach further into one of Canada’s largest and most distinguished wine cellars, home to more than 28,000 bottles, and select exceptional wines to complement the evening’s menu.

“The intimacy of Chef’s Stübli allows the relationship between food and wine to unfold in a very deliberate way,” says Boschman. “Every pairing is selected to enhance the character of the dish while giving guests an opportunity to discover wines with a compelling story, whether from a renowned producer or an unexpected corner of the cellar.”

Chef’s Stübli builds on the Post Hotel & Spa’s longstanding culinary legacy while offering guests a new way to experience it. The Dining Room at Post Hotel & Spa has been recognized as one of Canada’s Top 50 Hotel Restaurants and honoured by Distinguished Restaurants of North America (DiRōNA). At the heart of its dining program is the Post Hotel & Spa’s wine cellar, which has received Wine Spectator’s Grand Award for 24 consecutive years.
Chef’s Stübli is offered Thursday, Friday and Saturday evenings, with one seating per night limited to 20 guests. Doors open at 5:30 p.m. for a welcome cocktail, with dinner beginning at 6:15 p.m. The six-course menu is priced at $180 per person, plus applicable taxes and gratuities. An optional wine pairing is available for $120 per person, and a Sommelier Pairing is available at market price.
Reservations are now available for experiences commencing November 12, 2026 and ending March 31, 2027.