Acquisitions & Hotel Openings

The Grand Hotel to Debut in Kennebunkport, ME on June 15

May 14, 2012 - On June 15, the Kennebunkport Resort Collection will unveil its newest hotel property that continues to redefine the newly-vibrant hospitality landscape in the resort region of the Kennebunks: The Grand. The first new-build hotel in Lower Village, Kennebunk in more than 50 years, The Grand is a commanding new structure set atop Chase Hill that marries classic New England shingle-style architecture with low-key Southern Maine ambience. Thoughtfully designed with generous windows and a wide array of both private balconies and public decks, The Grand offers guests a front row seat to sweeping views of the Kennebunk River and downtown Kennebunkport.

The unique footprints of the 17 guest rooms lend design character to the overall guest experience by creating a variety of cozy nooks and dramatic spaces. Guest rooms are located on floors two and three of the three-story structure – commanding the most expansive views and natural light – with the ground floor offering shops and services available to the public, as well as a “grand” front porch overlooking the main street that connects Lower Village, Kennebunk with downtown Kennebunkport and the famed Dock Square.

To mark its debut, the hotel is offering a limited-time, value-rich package exclusively for guests that stay at The Grand during its first 30 days after opening. The “Grand Debut Experience” package is available only through July 15, 2012 at a very special rate of $399 (based on double occupancy), which includes two nights’ accommodations, an overstuffed welcome bag filled with local goodies and champagne, a complimentary pair of signature cocktails at One Dock Restaurant (at sister property, Kennebunkport Inn), and the joy of a late check-out at 1pm. Guests can book by calling 1-207-967-1505, or visiting www.thegrandhotelmaine.com.

A Focus On “grand Design” The sixth hotel in the growing Kennebunkport Resort Collection – which includes such renowned properties as Hidden Pond Resort and The Tides Beach Club – The Grand exudes luxury and charm, with thoughtful in-room amenities such Maine-made Cuddledown bedding, Keurig coffee makers, Turkish bath linens, bath fixtures by Waterworks, and iPod docking stations. In addition to generously oversized windows throughout, several second-floor guest rooms also feature private petite balconies with french doors, and several third-floor guest rooms share a front-facing sundeck, gracefully partitioned for privacy and direct room access. There is also a common-area upper sundeck available to all hotel guests.

To design the interior spaces of The Grand, Tim Harrington, creative director of Kennebunkport Resort Collection, turned to noted Kennebunk interior designer Louise Hurlbutt, who layered the hotel’s public spaces in shades of cream, saffron, gold and silver. In the lobby, rich bronze light fixtures cast a warm glow on hardwood floors accented by Oriental rugs, while a gold meadow table and sunburst mirror give the space a glamorous, mid-Century modern look. In hallways and staircases, Hurlbutt chose a two-tone tan stripe rug and crisp, custom woodwork to unite the color palette.

In guest rooms, Hurlbutt crafted a color palette of gold, gray and burnt tan, anchoring the space with diamond-patterned grass cloth carpets, complemented by gray chenille headboards with antique brass studs. Striking ikat-upholstered chairs and pillows complement white curtains with a gray embroidered trellis pattern, adding visual interest and texture to the space.

Look Good, Feel Good, Eat Well On the ground level of The Grand, guests will find Kitchen Chicks To Go, which is the first Kennebunk location of the area’s popular Cape Porpoise Kitchen. Serving a diverse selection of homemade and packaged specialty foods, Kitchen Chicks To Go is a combination gourmet market and eatery, with takeaway options and self-seating on The Grand’s expansive front porch for breakfast and lunch seven days a week. The ground floor is also home to Fringe, which offers a variety of salon and spa services.

Just steps from town, the hotel offers easy access to Kennebunkport’s collection of shops, boutiques, restaurants, and the beach. Nearby, the Kennebunkport Inn’s One Dock restaurant showcases Maine’s abundance of fresh local seafood and produce in menus that showcase the culinary traditions of native New England. Guests are invited to enjoy this sister property’s expansive new social deck and lounge areas for afternoon and evening cocktails and refreshments.

For additional information and reservations, please visit www.thegrandhotelmaine.com or call 1-207-967-1505.

The Grand Hotel is owned and managed by Kennebunkport Resort Collection (KRC), representing diverse luxury and upscale properties such as Hidden Pond Resort, which features the acclaimed restaurant Earth and the luxurious Tree Spa at Hidden Pond; the newly opened The Tides Beach Club, Southern Maine’s only beachfront luxury boutique hotel; the newly renovated Kennebunkport Inn; the Cottages at Cabot Cove, featuring individually designed luxury cottages; and Old Fort Inn & Resort, a grand summer estate in nearby Cape Arundel. KRC also owns and manages restaurants and catering venues in the area. Information on all KRC hotels and resorts can be found at www.destinationkennebunkport.com.

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.